• from HTCEV by Mark Bittman

    Makes 4 servings

    2 tablespoons fresh thyme (or 1 teaspoon dried), divided
    3 cups cooked white beans, drained, but still moist (use beans cooked from dried- not canned)
    Salt and freshly ground black pepper
    3 medium russet or other high-starch baking potatoes, peeled
    1 cup vegetable stock
    3 tablespoons butter


    Preheat oven to 325ºF.  Stir 1 tablespoon of thyme into the beans, taste, and sprinkle with salt and pepper.  Spread the beans in a baking dish and set aside.

    Halve the potatoes lengthwise and thinly slice into half-circles.  Lay the potatoes in overlapping rows to cover the beans.  Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.

    Cover with foil and bake for 45 minutes.  Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so.  Serve immediately, or let rest for up to an hour and serve at room temperature.

    Creamy Boulangerie Beans and Potatoes: A little luxury, and no work: Add 1/2 cup cream to the beans.

    Tomatoey Boulangerie Beans and Potatoes: Prettier, with a little acidity and more flavor: Add 1 cup chopped ripe tomato (canned is fine, drain first) or about 1/2 cup chopped sun-dried or Oven Dried tomatoes to the beans.

    Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft-almost melting-about 20 minutes.  Top the beans with the leeks and the potato slices.

    Boulangerie Beans and Potatoes with Spanish Paprika: The smokiness of the paprika is so good with thyme: Add about a tablespoon of smoked Spanish paprika to the beans and sprinkle some over the potatoes before baking if you’d like.

    Boulangerie Beans and Sweet Potatoes: Use pinto beans and sweet potatoes.  Stir into the beans a tablespoon or so of Worcestershire sauce, and add a pinch of ground allspice or cinnamon if you’d like.  Proceed with the recipe; sprinkle the top with brown sugar before baking.

  • adapted from Bon Appetit

    2 cups milk
    1 cup water
    3/4 cup yellow cornmeal
    3 garlic cloves, minced
    1/2 teaspoon salt
    1/2 cup freshly grated Parmesan cheese
    2 4-ounce cans chopped green chilies, drained
    1 cup drained canned corn, divided
    2/3 cup chopped fresh cilantro, divided
    2 cups grated Monterey Jack cheese
    1/4 cup milk
    1/4 cup sour cream

    Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish.

    Mix first 5 ingredients (2 cups milk through salt) in a heavy medium saucepan. Bring to a simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.

    Pour half of polenta into prepared dish, spread evenly to the edges. sprinkle with one can of the chilies and half of corn. Top that with half of the cilantro followed by 1 cup of Jack cheese.

    Combine the 1/4 cup milk and 1/4 cup of sour cream, whisk together to completely incorporate.  Drizzle half of the sour cream mixture over the shredded cheese.  Spoon remaining polenta over, again, spreading to the edges evenly. Cover with remaining chilies, corn, cilantro and cheese. Pour the last 1/4 cup sour cream mixture over. (Can be made 1 day ahead to this point. Chill.)

    Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.

  • from How To Cook Everything Vegetarian

    1 pound Brussels sprouts
    1/4 cup extra virgin olive oil
    5 cloves garlic, peeled, or more to taste
    Salt and freshly ground black pepper
    1 tablespoon balsamic vinegar

    Preheat the oven to 450ºF.  Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis.  Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down.  Toss in garlic and sprinkle with salt and pepper.

    Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven.  Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

    Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.

  • from “A Year In A Vegetarian Kitchen” by Jack Bishop

    1 tablespoon extra-virgin olive oil, plus extra to grease the baking dish
    1 pound chard stems (about 12 large stems), bruised parts trimmed, then cut in half crosswise
    2 medium garlic cloves, minced
    1 (14.5 ounce) can diced tomatoes, drained
    1 tablespoon minced fresh parsley leaves
    1/2 cup freshly grated Parmesan cheese


    1. Move an oven rack to the middle position and heat the oven to 400ºF.  Lightly oil an 8-inch square baking dish

    2. Bring several quarts of water to a boil in a large pot. Add the chard stems and salt to taste.  Cook until the stems are almost tender, 8 to 10 minutes. Drain.

    3. Meanwhile, heat 1 tablespoon of oil and the garlic in a medium skillet over medium heat until the garlic is golden, about 2 minutes.  Add the tomatoes and simmer until the sauce is almost dry, about 5 minutes. Stir in the parsley and salt and pepper to taste.

    4. Cover the bottom of the prepared baking dish with a single layer of chard, cutting the stems as necessary to make them fit.  Spoon one third of the tomato sauce over the chard and sprinkle with one third of the cheese.  Repeat this process two more times, alternating the direction of the chard stems for each layer.

    5. Bake until the chard is very tender and the top layer of cheese is lightly browned, about 25 minutes.  Remove the pan from the oven, let sit for 5 minutes, and serve.

  • 4 cups carrots, sliced
    salt and pepper to taste
    3 Tbsp butter
    1 Tbsp onion, chopped
    3 Tbsp flour
    1 1/2 cups milk
    1 cup grated cheese

    1.  Cook the carrots by steaming or boiling gently in water.  Drain, season with salt and pepper to taste, and place in a greased baking dish.

    2.  Melt the butter in a saute pan.  Add the onion and cook until tender and translucent.  Add the flour and stir until smooth.  Gradually add the milk, stirring constantly to keep lumps from forming until the milk is all combined.  Cook and stir until thickened and bubbly. Add the cheese and stir until melted.  Add additional salt and pepper to taste.

    3. Pour the sauce over the carrots and stir gently to combine.  Bake at 350ºF for 30-35 minutes.

    Makes 8 servings.

  • from AYIAVK by Jack Bishop

    10 ounces frozen shelled edamame, about 2 cups
    2 tablespoons canola oil
    3 medium leeks, white and green parts, halved, washed well, and cut into thin strips
    1 tablespoon minced ginger-root
    1 1/2 cups jasmine or long-grain rice
    1 14-oz can light coconut milk
    1 1/4 cups water
    2 tablespoons fresh lime juice
    3 tablespoons minced fresh cilantro leaves

    1. Bring several cups of water to a boil in a large saucepan.  Place the edamame in a steamer insert or basket and carefully lower it into the pot.  Cover and steam until the edamame are tender but not mushy, 7 to 10 minutes.  Remove the steamer insert or basket from the pot and set aside.

    2. Heat the oil in a large saucepan over medium heat until shimmering.  Add the leeks and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. (Lower the heat if the leeks start to brown.) Uncover the pan, add the ginger, and cook until fragrant, about 1 minute.

    3.  Add the rice and cook, stirring often, until the rice is coated with oil and glistening, about 1 minute.  Add the coconut milk and water and bring to a boil.   Reduce the heat to low, cover, and simmer until the rice is tender, 15 to 20 minutes.  Stir in the edamame and lime juice, cover, and continue to cook over low heat until heated through, about 2 minutes.  Stir in the cilantro and adjust the seasonings, adding salt to taste.  serve.

  • from A Year In A Vegetarian Kitchen by Jack Bishop

    serves 4

    2 tablespoons extra virgin olive oil
    2 medium onions, halved and thinly sliced
    4 medium garlic cloves, minced
    2 1/2 pounds chard, stems and thick center removed.  Leaves washed, shaken dry and roughly chopped
    Salt and freshly ground black pepper
    Garlicky White Bean Puree (below)
    1 teaspoon minced fresh sage, thyme, or oregano leaves.

    Heat the oil in a large, deep stockpot over medium-high heat until shimmering.  Add the onions and cook, stirring occasionally, until golden brown, about 8 minutes.  Add the garlic and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil.  Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes.  Adjust the seasonings, adding the salt and pepper to taste.  Once the greens are wilted, you can remove the pot from the heat and keep it covered for up to 10 minutes.

    Meanwhile prepare the white bean puree and stir the herb into the puree.

    Divide the bean puree among four shallow soup bowls.  Top each with a portion of wilted greens and serve immediately.

    Garlicky White Bean Puree

    serves 4 to 6 as a side dish

    1 1/3 cups vegetable broth
    3 15-ounce cans white beans, rinsed and drained
    2 tablespoons extra-virgin olive oil
    3 medium garlic cloves, minced
    Salt and freshly ground black pepper

    Bring the broth to a boil in a large nonstick skillet. Place the beans in a food processor or blender.  Add the hot broth and puree until smooth.

    Heat the oil and garlic in the empty skillet over medium heat until the garlic is golden, 1 to 2 minutes.  Scrape the bean mixture into the skillet and cook, stirring constantly, until piping hot and thick, 2 to 4 minutes, depending on the initial consistency of the bean puree.  Season with salt and pepper to taste and serve.

  • from “How To Cook Everything Vegetarian” by Mark Bittman

    makes 4 servings

    4 Tablespoons butter or olive oil
    1 Cup pearled or hulled barley
    Salt and freshly ground black pepper
    1 Tablespoon minced garlic
    1/2 cup lima beans or chopped green or waxed beans
    1 cup fresh or frozen corn kernels
    1/2 medium red or orange bell pepper, chopped
    2 scallions, thinly sliced
    1/2 Cup chopped parsley
    1 Tablespoon minced fresh tarragon leaves (optional)

    1. Put 2 tablespoons of the butter or oil in a medium saucepan over medium-high heat. Add the barley and cook, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Sprinkle with salt and pepper. Stir in 2 1/2 cups water. Bring to a boil, then cover and reduce the heat to low. Cook, stirring a couple of times to promote creaminess, until the water has nearly been absorbed, about 20 minutes for pearled barley, 30 to 40 for hulled.

    2. Put the remaining 2 tablespoons of butter oe oil in a deep skillet over medium low heat. Add the garlic and cook, stirring occasionally, until plump, a minute or two. Add the beans and sprinkle with salt. Cover and cook, shaking the pan once or twice to prevent them from sticking, until just tender, about 5 minutes.

    3. Stir in the corn, bell pepper, and scallion and cook the mixture for a minute or two. Stir in the barley and whatever cooking water remains in the pot (it should be only a tablespoon or two). Cover and cook, stirring occasionally, until the vegetables have softened slightly and the succotash is creamy, another 5 minutes or so. Stir in the parsley and the tarragon if you’re using it, then taste, adjust the seasoning, and serve.

  • Serving Size : 10

    2 40 oz. cans sweet potatoes — drained
    2 eggs
    1/2 cup half and half
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    3/4 teaspoon cinnamon
    1/2 cup chopped walnuts — or pecans
    1/4 cup brown sugar, packed
    1/4 teaspoon ginger
    1/2 teaspoon cinnamon
    2 tablespoons flour
    1 pinch salt
    2 tablespoons butter — cut in small cubes

    Preheat oven to 350ºF. Spray a 2-quart baking dish with cooking spray.

    In a mixing bowl, combine drained sweet potatoes, eggs, half and half, salt, black pepper and cinnamon. Mix with a hand mixer on low speed until well combined. Scoop sweet potato mixture into the baking dish.

    For the streusel: In a small bowl, combine the walnuts, brown sugar, ginger, cinnamon, flour and salt. Mix with a fork. Sprinkle streusel evenly over the sweet potatoes.

    Evenly scatter the butter pieces over the top of the streusel.

    Place in a 350ºF oven and bake for 1 hour, or until streusel is nicely browned.

    Can be made up to one day ahead and reheated in a 350ºF oven for about 15 minutes.

    Serves 8 to 10.

  • from Street Food
    by Tom Kime

    Serves 4-6

    2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)
    1/4 cup extra virgin olive oil
    1 garlic clove, crushed
    2 tsp paprika
    1/2 tsp ground cumin
    1/2 tsp chili powder
    3 tbsp lemon juice
    30 flat leaf parsley leaves, coarsely chopped
    salt and freshly ground black pepper

    1. Cut the zucchini into quarters lengthwise. (Do not use zucchini that are too thick because the inside will not be firm, but rather full of watery seeds. If small zucchini are not available, cut the outside flesh away from the central core of the zucchini and discard the central core of seeds.)

    2. Heat a heavy frying pan over medium-high heat. Add a little oil and cook the zucchini in batches until golden brown on both sides. (Cooking in batches helps ensure that the temperature of the pan does not drop, which would result in the vegetables steaming or boiling in their own juices. Also, do not overcook, otherwise the zucchini will be soggy.)

    3. Meanwhile, crush the garlic with a little salt and combine with the spices, the remaining olive oil, and the lemon juice. Place the cooked zucchini in a bowl, and cover with the dressing. Let sit for 1 hour to blend flavors before serving. Taste and adjust the seasoning as needed, then garnish with the parsley. Serve with grilled meat or fish, or as part of a selection of mezze to start the meal.

About The Recipe Trove

February 2018
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