cooking – Page 18 – Well Dined

20
Jun
2013

Cheesy Brown Butter Grits with Ramps and Fiddleheads

categories: Recipes

It’s another vegetarian lunch brought to you by Sarah and Melissa! Unfortunately I am posting this a bit late and you probably can’t get some of the ingredients anymore, sorry! There’s always next year. There are a lot of delicious components in this dish – Gruyere, brown butter, delicate ramps, and the very weird but very cool fiddlehead ferns.

These guys are kinda funky looking, huh? They have a short season in Spring and taste a lot like asparagus. You need to wash them well when you get them, and it can be a little tricky to tell what is dirt and what is their little gripper feet – so I recommend soaking them in a bowl of cold water then rinsing them off one at a time. Time consuming, but worth it.

Another short season, Spring item – ramps. Most commonly found in Appalachia, these little guys are a wild onion variety that have a pronounced garlic flavor. And they are just so pretty, too! (more…)

18
Jun
2013

Asparagus Custard Tart

categories: Recipes

We are coming to the end of asparagus season, but you may be able to get one more use in – and I recommend this one. An asparagus flavored custard with goat cheese and Gruyere, tucked inside a flaky puff pastry shell? Yes, please!

This Martha Stewart recipe uses the stalks and tips separately. The stalks get pureed into the custard, and the tips decorate the top of the tart.

The custard is made with asparagus, eggs, cream, and flour (I altered the recipe based on comments – adding more flour to help it set up).

The custard goes into a pre-baked shell, then the cheeses are sprinkled on top, followed by the asparagus tips.

The texture is gorgeous and the asparagus is definitely the star of the show. Yum, yum, yum – get out there and grab the last of the asparagus! (more…)

13
Jun
2013

Spring Pizzas

categories: Recipes

I am one of those people that refuses to let go of a season, so I apologize if Spring drags on a bit for me here (especially since I am always late posting). But we are still in the transition period from Spring to Summer, so it’s not THAT bad (I hope).

Anyway, during one of my weekly lunches with Melissa from Smells Like Brownies, we decided to make a shaved asparagus pizza with some gorgeous purple asparagus that she got from a local farm (she talks about it here).

Isn’t it beautiful? It turns out that this asparagus is super juicy, so it released a lot of liquid during cooking that we had to mop up with paper towels. If you have some big, juicy stalks and want to make pizza, I recommend sauteing them a bit first or tossing with kosher salt and draining on paper towels for a bit to draw the moisture out.

Here is the beautiful whole wheat pizza dough that Melissa had ready to go when I got there. (more…)

03
Jun
2013

Farro with Scallions, Peas, and Goat Cheese

categories: Recipes

It’s time for another vegetarian lunch with Melissa! This time we made a warm and creamy grain salad with veggies (kind of our favorite thing). This salad has farro, arugula, scallions, split peas, English peas, goat cheese, and chives in a citrusy dressing with orange, shallot, and Parmesan. So basically every delicious ingredient there is.

We made things easy by precooking the farro and split peas (you can do this a day in advance) and using frozen peas.

We tossed the farro mixture with a citrusy dressing, then folded in arugula and charred scallions, and topped with goat cheese and chives. Let me tell you about charred scallions – they are awesome. Super awesome. We were worried that the onion flavor would be overwhelming, but charring them takes a lot of that sharpness out and replaces it with sweetness. (more…)

28
May
2013

Fresh Homemade Pasta!

categories: Recipes

I have been wanting to learn to make my own pasta for years, so I was super jealous when my friend Melissa (you know her by now) got a pasta roller for Christmas. I had been thinking about getting the Kitchen Aid attachment (versus the hand crank kind) but it is very expensive and I had read reviews about them breaking and being hard to clean. Melissa said that her manual roller was very easy to use, and invited me over to try it out / teach me how to use it.

Our first experiment was Spinach Ravioli with a Creamy Tomato and Veggie Sauce – yum!

The first step is to make the filling. Saute diced onion in butter, then add in frozen spinach (thawed and drained) to cook out any liquid.

Add in ricotta, Parmesan, and an egg yolk. (more…)

17
May
2013

Juicing

categories: Recipes

About a month ago I got really excited about juicing after watching a documentary called “Fat, Sick, and Nearly Dead.” The man in the film goes on a 2 month long juice fast, which I was definitely not prepared to do. I wasn’t even prepared to do the more standard 7-10 day juice fast. But I did like the idea of using juices to consume large quantities of raw vegetables in a more palatable manner. So I bought a ton of veggies and went to work.

I started with a recipe from the doc’s website and added a little to it, using carrots, bell pepper, apple, ginger, golden beet, fennel, and mango.

Gorgeous color! I used too much ginger, though, it had quite a kick. (more…)

14
May
2013

Grilled Halloumi & Quinoa Salad

categories: Recipes

Halloumi is a salty, dense Greek cheese that is super amazing when grilled. My friend Melissa, from Smells Like Brownies, is a big fan so she was pretty excited when I showed her this recipe. Hearty quinoa mixed with lettuce and veggies and topped with warm cheese – delish!

We didn’t end up having the cucumbers the original recipe called for, so we used tomatoes instead and they were great. I do really like cucumbers, though, so I would say to use both. The more veg, the better, right? The dressing includes red wine vinegar, olive oil, lemon juice, parsley, mint, and scallion – yum!

We also discovered (by oiling one side and not the other of an electric grill) that the cheese gets better grill marks when the grill is not oiled. Don’t worry, though, it won’t stick!

This is a very satisfying (and light!) vegetarian lunch that is sure to make even meat eaters happy. (more…)

09
May
2013

Moroccan Meat Pies and Afghan Pumpkin

categories: Recipes

This post got lost and forgotten somewhere, so it’s not very seasonal and I apologize. But you can look forward to making it next Fall.

And you should look forward to it. Sweet, caramelized pumpkin with spices, creamy yogurt, and tangy tomato sauce? Yes, please. This is one of my favorite Afghan dishes, called kadu bouranee.

And these delicious Moroccan inspired meat pies made with phyllo, ground beef, and spices are the perfect main to complement the pumpkin. You could also make the Afghan meat dumplings called mantu, of course, but they require a little bit more work. (more…)

06
May
2013

Barley Risotto With Asparagus – 2 versions

categories: Recipes

On one of our weekly lunch adventures, my friend Melissa and I decided to try out a risotto made from barley. Barley is a whole grain that (unless you have a wheat allergy) is better for you than rice, even brown rice. The grains are larger and chewier than rice, but they make a very good substitute. I actually like barley better than rice because the chewiness gives the dish more body. (more…)

01
Apr
2013

Easter

categories: Recipes

Happy Easter, everybody! I am actually doing a holiday post in a timely manner, who woulda thunk it? Last Easter I focused on eggs, this time I wanted to go on the theme of ham and peas.

Ham and peas, it is! Unlike at Christmas, when I accidentally made a pork roast instead of a ham, I got it right this time and did a Dr Pepper glazed ham. Yes, I said a Dr Pepper glazed ham – awesome.

Take a fully cooked smoked ham (I went with an 8 lb, spiral sliced, partial bone) and place it cut side down on the rack of a roasting pan (or on a cookie rack set inside a rimmed baking sheet). Pour 2 cups of Dr Pepper (not diet) and 2 cups of water into the bottom of the pan. Cover with foil and cook for 15 minutes per pound at 325 degrees – 2 hours, in my case.

About half an hour before the cooking time is up, start to make your glaze. Boil some pitted prunes in Dr Pepper until they are plump. Set the prunes aside and whisk in mustard, brown sugar, and cider vinegar. Remove the ham from the oven and raise the oven temp to 425 degrees. Remove the foil, and drizzle the glaze over the ham, then return it to the oven for about half an hour to cook the glaze.

It will be so gorgeous when it comes out! Let it rest, loosely covered on a cutting board (this photo is before I turned it on its side for slicing). Meanwhile, pour all the pan drippings into the saucepan you cooked the glaze in. Bring to a boil, skimming off the fat, and add in the prunes and a cornstarch slurry to thicken. Serve the prune sauce with the ham. (more…)

Tag: cooking