Category: Vegetable-related

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Roasted cherry tomato clafouti

Belinda

Printed with permission from Rose Murray.

2 cups cherry tomatoes (about 1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme (or 1 tsp of dried thyme)
2 cloves garlic, crushed
2 tsp granulated sugar
salt and pepper
1 cup cream
3 extra large eggs
2 tbsp all-purpose flour
1/2 to 3/4 lb shredded mozzarella cheese (about 2 cups)

Preheat the oven to 400 degrees
Remove the stems from the tomatoes. Arrange in a single layer in a shallow 6-cup baking dish.
Drizzle with the olive oil, sprinkle with the thyme,garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in oven for 10 -15 minutes or until the skin shrivels slightly.

In a blender, blend the cream, eggs and flour until smooth. Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 degrees and bake for about 30 minutes or until puffed and golden.
Serve immediately with a salad and crusty bread.

Do-ahead · Holiday Food · Meat · Vegetable sides · Vegetable-related

Lawry’s original creamed spinach

Belinda

I am a creamed spinach “nut” and have been trying to find the recipe Lawry’s restaurant use, as it’s so tasty.
I finally found it and it’s incredibly easy and GREAT! A good side for Thanksgiving too.

Serves 8

6 slices bacon, finely chopped
1 cup finely chopped onions
‘1/4 cup flour
2 tsp Lawry’s seasoned salt
1/2 tsp Lawry’s seasoned pepper
1/2 tsp Lawry’s garlic powder
1/4 tsp parsley
1 3/4 cups whole milk
2 (10 oz) packages frozen spinach, cooked and drained

In a medium skillet, cook the bacon until almost crisp.
Add the onion and cook until the onion is tender, about 10 minutes
Remove from the heat.
Add the flour and seasonings, blend well.
Gradually stir in the milk, cook and stir over low heat until thickened.
Add spinach and mix well.
If too thick, add more milk.

And that’s it! Simple but really tasty

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Eggplant Gateau

Belinda

Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.





















Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.


Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F  for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.

Appetizers · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Gorgeous cranberry salsa

Belinda

Thanks to my friend Bella Guam for this recipe! This also works very well if you freeze it and use at a later date.

This is gorgeous ladled over goat or cream cheese on a cracker or toasted baguette.

Screen shot 2014-06-05 at 6.56.42 AM

Ready in 15 mins.  Serves about 12 people

2 (12 oz) bags cranberries, fresh or frozen
2 bunches cilantro, chopped
2 bunches green onions, chopped
1 jalapeno pepper, seeded and minced
4 limes, juiced
1-1/2 cups white sugar
2 good pinches of salt

Combine cranberries (frozen ones defrosted!) cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in the bowl of a food processor.
Process to a medium consistency, maybe using the pulse for a while
Put into a nice bowl and refrigerate if not using immediately.
Serve at room temperature and people can spoon it over goat or cream cheese that has been made into a flat round on a cracker or piece of toasted baguette.

Do-ahead · Gluten Free · Salad · Vegetable-related

Spicy black bean and corn salad

Belinda

I made this for 60 the other day and it was extremely popular. It has a slight kick from the chilies in adobo sauce, but not enough to put anyone off. You can vary that measurement according to your heat tolerance. Start with less and add more after you taste it.

Screen Shot 2015-01-14 at 7.19.08 AMServes 8 as a salad course. Can be doubled or trebled easily.   Nice served with toasted tortilla chips.

Smoked chile vinaigrette ingredients
1/3 cup red wine vinegar
1/2 chile from a can of chipotle chilli in adobo sauce
1/2 tbsp of the sauce from the can of chipotle chilli in adobo sauce
1 tsp sugar (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup good quality vegetable oil

In a food processor combine the vinegar, sugar (if used) salt and pepper to taste and minced chilli and sauce. Process and slowly add the oil in a trickle until it’s emulsified.  Use immediately or let stand at room temperature for as long as overnight.

Salad ingredients

2 cups (about 1lb) dried black beans, picked over to remove grit or other foreign bodies!
2 tbsps cumin seeds (I roast my own which gives them a more pungent flavor)
about 1 tbsp salt
3 cups canned, drained corn kernels
1/2 cup minced red onion
1/2 cup minced green onions, including some green tops
1/2 cup chopped fresh cilantro (coriander, for the Brits)
2 cups chopped ripe tomatoes or halved cherry tomatoes (less messy)
Fresh cilantro sprigs for garnish

Rinse the beans well under running cold water. Place in a saucepan, add water to cover, bring to the boil over high heat and boil for 2 minutes. Remove from the heat and let stand, covered for 1 hour. Drain

Return the beans to the saucepan and add enough water to cover the beans by about 3 inches. Place over high heat and bring to the boil. Cover the saucepan with the lid slightly ajar, reduce the heat to low and simmer for about 30 minutes.
Stir in the cumin seeds and 1 tbsp salt and continue coking until the beans are tender but still hold their shape, about 30 mins longer. They may be done after 20 mins, depending on the beans. Drain well and cool.

In a large bowl combine the beans, corn, red and green onions, cilantro (coriander) and the vinaigrette and toss well.
Add the tomato and toss gently. Adjust the seasoning with salt.
Garnish with cilantro sprigs and serve at room temperature

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Sauted asparagus with melted gorgonzola and toasted pine nuts

Belinda

Divine!!
Makes 4 servings.

1lb  fresh asparagus, thin spears are preferred but if you use thicker ones, peel the stalk ends.
1 tbsp olive oil, or more if you want
4 large cloves garlic, sliced
1/4 to 1/3 cup crumbled gorgonzola cheese
2 – 3 Tbsp toasted pine nuts (toast them in a high temperature skillet or oven)
Salt and freshly ground black pepper to taste. You may not need too much salt due to the gorgonzola cheese being salty.

Snap off a piece of asparagus to see where to cut off the tough ends, then trim all the asparagus to that length and cut into 2inches long
. Cutting on a diagonal looks prettier!

Put the olive oil into a large frying pan, turn the heat to medium, add garlic and saute about 1 minute or until you start to smell garlic and the cloves are barely starting to get some color.
Don’t let the garlic brown or it will make your oil taste bitter rather than delightfully garlicky.
Take the pan off the heat and remove the garlic and discard.

Put the pan back on the heat, add the asparagus and saute for about 5 minutes, turning frequently, until the asparagus is barely starting to soften and brown slightly.
Timing will depend completely on how hot your stove burner is, but I cooked mine exactly 5 mins and it was perfect.

While the asparagus cooks, toast the pine nuts. When the asparagus is done, turn off the heat and sprinkle the crumbled Gorgonzola over the asparagus in the pan.
Let it sit for a minute until about half the cheese is starting to melt and the rest is still in firm pieces.
Plate the asparagus and sprinkle with the pine nuts.

Season with salt and pepper. (I didn’t need any salt) and serve immediately!

Appetizers · Do-ahead · Gluten Free · Nuts · Vegetable-related

Basil cheese loaf

Belinda

Screen shot 2014-06-01 at 7.46.17 AM

8 oz cream cheese, at room temperature
4 oz Roquefort cheese, at room temperature
1 cup spinach leaves, loosely packed, rinsed and dried
3/4 cup Italian parsley, loosely packed, washed and dried
1/4 cup fresh basil leaves, loosely packed
1 tsp minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/4 cup slivered sun dried tomatoes, patted dry

Combine the cream cheese and Roquefort in a bowl and mix until smooth. Set aside.

Combine the spinach, parsley, basil and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing till smooth. Transfer the mixture to a bowl, add the walnuts and parmesan and mix thoroughly.

Line a 5 1/2 x 2  1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.

Spread 1/3 of the cheese mixture even;y over the bottom of the loaf pan. next, spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat with cheese, pesto and tomato layers.
Finish with the remaining 1/3 of the cheese mixture.
Cover with the overhanging plastic wrap and refrigerate for 24 hours.

To serve, allow the loaf to come just to room temperature for about 30 minutes.
Invert it onto a platter and provide a cheese slicing knife. Have a basket of wheat crackers or bread nearby.

Appetizers · Gluten Free · Vegetable-related

Parmesan, basil and lemon wafers (Frico)

Belinda

These are delicious with a drink!

Screen shot 2014-07-24 at 6.17.28 AM

1 cup shredded Parmigiano Reggiano cheese (make sure it’s good quality)
2 tbsps shredded basil leaves
1/2 tbsp grated lemon zest

Preheat the oven to 400 degrees.

Mix all the ingredients in a bowl.
Transfer a heaping tablespoon of Parmesan cheese mixture onto a silicone or parchment-lined baking sheet and pat down.
A silicone baking sheet is highly recommended for this recipe.
Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 – inch apart.
Bake for 3-5 minutes or until golden and crisp/
Cool and use a flat spatula to transfer from lined baking sheet.

Do-ahead · Gluten Free · Vegan · Vegetable-related

Rosemary and white bean spread

Belinda1 Comment

This is gorgeous and quite potent as the fresh rosemary flavor develops, so don’t put more in than the recipe states.

Screen shot 2014-09-10 at 4.15.56 PM

2 x 15oz cans cannelini beans, drained and rinsed
1/4 cup extra virgin olive oil, plus a little extra for drizzling.
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley (flat leaf parsley)

In a food processor, combine the beans, oil, vinegar, parsley, rosemary, salt and pepper and process until smooth.

(At this point, empty into a nice container, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving)

When you are ready to serve, stir the dip, taste and season if necessary, drizzle with a little more oil and sprinkle chopped parsley.

** What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over, fresh thyme, salt and pepper, wrapped individually in foil then roasted at 300 degrees for at least 1 1/2 hours. Squeeze some of this garlic into the food processor with the bean spread and puree.
it adds another dimension!
This is even good on cucumber slices, if you’re on a low carb diet. Otherwise, serve with pita wedges,toasted baguette or crackers

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Asparagus spears with Cambozola sauce

Belinda

This is simple and really tasty. Thanks to Michael Chiarello

1 1/2 lbs asparagus, ends trimmed and peeled
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 cloves minced garlic
1/2 cup heavy cream
salt and freshly ground black pepper
1/4 lb Cambozola cheese, broken into pieces
1 tsp finely chopped thyme leaves

Fill a deep frying pan halfway full with water and bring to the boil. Add asparagus to the boiling water and add salt and olive oil. Boil for 6 mins. Shock the asparagus in iced water to stop the cooking process then lay on a sheet pan or plate to cool and place in the refrigerator for 5 to 10 minutes. Chop into 2 – 3″ pieces ready for dipping.
Melt the butter in a skillet over medium heat. Add the garlic and saute for about 1 minute. Add the cream and simmer until it’s reduced by half. Season with salt and pepper.
Add the cheese bit by bit, whisking as you go.
As one piece melts add another until no cheese remains. Now add the thyme and stir to combine.
Serve with the asparagus pieces.
It’s wonderful! I serve it in a dish that keeps warm so it doesn’t solidify, so I use ramekin dishes that sit over a tea light flame.