Category Archives: 1 Recipe of the Week

Recipe of the Week

Potato and Green Bean Salad with Herbs

Potato and Green Bean Salad with Herbs

Alexandre Dumas in his Grand Dictionnaire de cuisine (Great Dictionary of Cuisine) of 1873 wrote that the potato “provides real nourishment and is not only healthful but inexpensive.”

2 pounds small waxy potatoes
6 ounces haricots verts
½ cup scallions, chopped
½ cup chopped tarragon and parsley
3 tablespoons Dijon mustard
1 garlic clove, minced
½ cup red wine vinegar
½ cup olive oil
salt and pepper

Place the potatoes in a large saucepan and add enough cold water to more than cover them. Generously salt the water and bring it to a boil. Reduce the heat and simmer until the potatoes are easily pierced with the tip of a sharp paring knife, 15 to 20 minutes, depending on their size. Using a slotted spoon, transfer the potatoes to a colander placed in the sink and let cool.

Bring the water in the saucepan back to a boil. Add the green beans and cook for about 2 minutes, until the beans are bright green and almost tender yet still retain a little crispness. Fill a large bowl halfway with ice water. Using a slotted spoon, scoop the green beans from the boiling water to the ice water and let them chill for a minute or so. Drain the beans and pat them dry.

When the potatoes are still warm but cool enough to touch, slice about ¼-inch thick. Cut the green beans into 1-inch pieces. Put the potatoes, green beans, and herbs in a large bowl and gently toss.

Make a vinaigrette by whisking the mustard, garlic, vinegar, and oil in a small bowl. Season to taste with salt and pepper.

Gently mix some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired. Serve chilled or at room temperature.

Serves 6 to 8

Recipe of the Week

Wild Mushroom Galette

wild mushroom galette

Wild Mushroom Galette

In medieval England mushrooms were considered excrementa terrae, or excrement of the earth, because of their mysterious growth and the fact that they lack visible roots. Modern European cultivation of the mushroom goes back to 1600, when French agriculturalist Olivier de Serres suggested a method in his work Le Théâtre d’agriculture et mesnage des champs (The Theater of Agriculture and Tending for the Fields), the textbook for French agriculture of the 17th century. A standby in French homes, a galette is a sweet or savory flat, freeform tart. 

For the dough:
3 tablespoons buttermilk
1/3 cup ice water
1 cup flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces

For the filling:
1 pound assorted mushrooms – shiitake, oyster, porcini or Portobello
3 tablespoons olive oil
¼ cup onion, diced
1 tablespoon herbs de Provence
1 tablespoon red wine vinegar
2 cups Gruyere cheese, grated
salt and pepper

Position a rack in the lower third of the oven and preheat to 400 F. Line a baking sheet with parchment paper.

Stir the buttermilk and 1/3 ice water together in a small bowl and set aside.

Put the flour, cornmeal, sugar and salt in a bowl and stir with a fork to mix. Drop the butter pieces into the bowl and using fingers work the butter into the flour until it resembles breadcrumbs.

Sprinkle the cold buttermilk mixture over the dough, 1 tablespoon at a time, tossing with a fork to distribute evenly. Gather the dough together and chill.

Put the dough on a lightly floured work surface and roll into a 1/8-inch think circle and transfer to the baking sheet.

Meanwhile, wipe the mushrooms and thinly slice. Heat the oil in a wide skillet of medium heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Raise the heat, add the mushrooms and sauté until they begin to soften, about 5 minutes. Stir in the herbs and season with vinegar, salt and pepper.

Spread ¾ of the cheese over the dough, then the mushroom mixture, then top with the remaining cheese. Dip a pastry brush in water, giving the edges of the crust a light coating and bake for about 35 minutes, or until golden and cheese is bubbly. Serve warm or at room temperature.

Serves 6

Recipe of the Week

Dates Stuffed with Mascarpone, Pistachios and Pomegranate Seeds

Dates

Dates Stuffed with Mascarpone, Pistachios and Pomegranate Seeds

Hades fell head over heels over Persephone, and she was tricked into eating pomegranate seeds so she’d have to spend a portion of each year as his queen in the underworld. A deceitful maneuver, yet some would see an element of dark romance in the story. Some say that a pomegranate was the original forbidden fruit in the Garden of Eden.

12 Medjool dates
1 tablespoon pistachios, toasted and chopped
seeds from ½ pomegranate
2 tablespoons mascarpone
½ teaspoon salt
1 tablespoon lemon or orange zest

Remove the pits of the dates by slitting each open, keeping the date whole. Mix the pistachios, salt and pomegranate seeds with the mascarpone and the lemon or orange zest. Make sure you leave at least two tablespoons of pomegranate seeds for garnish. Using a teaspoon, carefully stuff each date with a little of the mixture. Place on a platter and garnish with pomegranate seeds before serving.

Serves 6