Roasted carrot, blood orange and creme fraiche salad

February 17, 2021February 18, 2024 Belinda

Ludo Lefebvre’s recipe from the New York Times

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish. Just one or two will bring pleasure.

Serves 4

FOR THE CARROTS
½ tsp ground cumin
1½ pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed
1 bay leaf (fresh, scored)
1 head garlic, cut in half
5 to 7 sprigs fresh thyme
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

FOR THE BLOOD-ORANGE VINAIGRETTE
2 blood oranges, juiced
1 tbsp white vinegar
1 tbsp granulated sugar
½ tsp kosher salt
⅓ cup extra-virgin olive oil

FOR THE CUMIN CRÈME FRAÎCHE
1 cup crème fraîche
1 tbsp fresh lemon juice
2 tsp ground cumin
Pinch kosher salt

FOR THE SALAD
½ small red onion, thinly sliced
1 tbsp roughly chopped roasted almonds
2 blood oranges, cut into supremes
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
1 tbsp finely chopped chives
Kosher salt or fleur de sel

Preheat oven to 400F.
Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette.
Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.

Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche.
Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt.
Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

Roasted butternut squash and red onion with tahini, pine nuts and za’atar

February 13, 2021February 13, 2021 Belinda

I made this recipe tonight, adapted from Yotam Ottolenghi’s recipe and it’s absolutely wonderful with such interesting flavors. Well worth trying!

Serves 4-6

1 large butternut squash (around 2lbs worth), cut into 1/2″ by 3″ wedges
2 red onions, cut into eighths or 1/2″ wedges
6 tbsp plus 1 tsp extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
3.5 tbsp tahini, or more as needed
3 tbsp water, or more as needed
1.5 tablespoon fresh lemon juice
1 large clove garlic, minced
2oz raw pine nuts
1 tbsp za’atar
3 tbsp coarsely chopped fresh flat-leaf parsley
Flaky sea salt, for sprinkling

Warm a serving platter.
Position a baking rack in the middle of the oven and preheat to 425 degrees.

In a large bowl, combine the squash and onion and 6 tablespoons of the olive oil, 1 tbsp Kosher salt, 6 good twists of the pepper grinder, and toss to combine.
Spread the vegetables out on a large, rimmed baking sheet and roast for about 35-40 minutes, or until the vegetables have taken on some color and are cooked through with a little char. (Keep an eye on the onion: If it starts to burn before the squash is cooked, you may need to remove it before the squash.

Remove from the oven.

While the vegetables are roasting, in a small bowl, whisk together the tahini, water, lemon juice, garlic and 1/4 teaspoon of the salt until the sauce is the consistency of honey. You might need to add more water or tahini, depending on the consistency.

In a small skillet over medium-low heat, heat the remaining 1 teaspoon of oil until shimmering. Add the pine nuts and the remaining 1/2 teaspoon of salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove from the heat and transfer to a small plate to cool. Keep the oil too

To serve, spread the vegetables out on the warmed serving platter and drizzle with the tahini sauce. Sprinkle the pine nuts and their oil on top, and garnish with the za’atar and parsley. Sprinkle with a little flaky sea salt and serve.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegetable sides · Vegetable-related

Crushed beets and avocado with chunky olive dressing, feta and pistachio nuts.

February 10, 2021November 29, 2021 Belinda

As I get older, I gravitate more and more to really interesting plant-based recipes.

Serves 4

6 medium beets (about 800 grams)
A good balsamic vinegar for roasting beets and sprinkling over the salad
½ cup Castelvetrano or Kalamata olives, pitted and chopped
1 good sized shallot, sliced paper thin
1 1/2 tbsp drained capers, roughly chopped
1 tsp lemon zest
2 tbsp lemon juice
1/3 cup olive oil
sea salt and ground black pepper, to taste
¼ cup fresh mint leaves, chopped + small whole leaves for garnish
3 tbsp flat leaf parsley leaves, chopped
1 1/2 ripe avocados
4 oz of either goat cheese or Greek feta cheese
1/3 cup toasted, salted pistachios or toasted roughly chopped hazelnuts

Preheat the oven to 400°F.

Peel the beets and place them in a roasting pan lined with nonstick aluminum foil. Season well with salt and pepper and sprinkle some balsamic vinegar over them. Toss to coat.
Cover them with aluminum foil and cook the beets for around 1 hour or until very soft.
Remove them from the oven, uncover and using the bottom of a wide bowl or jar, gently crush the beets until they break off into craggy fragments. The pieces will be all different shapes and sizes and this is okay!
Transfer the beets to your serving platter, drizzling them with more olive oil, balsamic vinegar, salt and pepper.

While the beets are roasting, make the dressing:
In a medium bowl, combine the olives, shallot, capers, lemon zest, lemon juice, olive oil, and some ground black pepper. Use a fork to “whisk” and mix it up. Set aside.

Toast your nuts and if using hazelnuts, very roughly chop them. You want plenty of crunch to top the salad.

Peel, pit, and dice the avocados, and the scatter the diced pieces evenly over the beets.
Quickly stir the mint and parsley leaves into the dressing, and then spoon the dressing over the crushed beets and avocado.
Crumble the cheese over the salad and finally sprinkle it with the nuts, topping with a few mint leaves.
Test one more time for seasoning as beets soak up a lot of the seasoning.

Gluten Free · Vegetable sides · Vegetable-related

Middle Eastern Roasted Brussels sprouts with “citrussy” yoghurt and toasted nuts

February 9, 2021February 9, 2021 Belinda2 Comments

This is a wonderful recipe from Jamie Oliver

“Allow your sprouts to dry out after parboiling so their outer layers can get nice and charred when roasted.”

Serves 4
1lb (500 g) Brussels sprouts
1 tsp cumin seeds
2 tsp coriander seeds
2 small red onions
1 bulb of fennel
olive oil
1 tsp sesame seeds
1-2 oz hazelnuts
7oz(200 g) Greek plain full fat yoghurt
1 heaped tsp tahini
1 small clove of garlic
1 lemon
1 pinch of sumac
½ (1 oz) a bunch of fresh cilantro, dill and mint

Preheat the oven to 200ºC/400ºF/gas 6.

Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.

Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.

Tip most of the spice mix into a large roasting tray and toss in the sprouts.

Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelize.

Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.

Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).

Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.

Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.

Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Rice · Vegetable sides · Vegetable-related

The BEST vegetarian/gluten-free meatloaf

December 26, 2020September 7, 2022 Belinda

This is one of the the best things I’ve tasted in a long time. I made this for our vegetarian son for Christmas and we all preferred it to the meat. Don’t be put off by the ingredients, it’s still pretty easy.

Recipe from food blog, “A couple cooks”

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison.
We present: our Vegetarian Meatloaf recipe! This vegetarian meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf. And it tastes AMAZING. As in, better than the meat version. It’s perfect for dinner parties, as a vegetarian Thanksgiving main dish or for Christmas dinner.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

1 1/2 cups cooked brown rice. (I made 1 cup brown basmati rice cooked in vegetable stock, and had leftover rice)
1 1/2 cups walnuts
1/2 cup cashews
1 good-sized onion
3 cloves garlic
6 oz chestnut/baby bella mushrooms
2 tbsp chopped fresh flat-leaf parsley
2 tbsp olive oil
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried sage
4 large eggs
1 cup full-fat cottage cheese
12 oz Gruyere cheese, grated
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Cook the rice in a broth for more flavor, according the the package instructions

Preheat oven to 350°F.

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.

Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them, ether by hand or in a food processor.

In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

In a small bowl, lightly beat together 4 eggs.

In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

Bake for 1 hour or until golden brown. (Bake longer if not golden brown)
Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces).
Reheat in a 350F oven

Gluten Free · Rice · Vegetable-related

Tomato rice with crispy cheddar cheese

November 13, 2020November 13, 2020 Belinda

Recipe from Priya Krishna

“I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.”

Serves 4

2 tbsp olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chili or Serrano chili, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained
1 tsp kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chili, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler.
Broil until the top bubbles and turns golden brown, about 3 minutes.
Serve immediately.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegetable sides · Vegetable-related · Whole30 compliant

Leeks in Vinaigrette with Walnuts and Tarragon

September 9, 2020September 7, 2022 Belinda

Recipe from Bon Appetite

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.I adore leeks and this is a super recipe that’s not as rich as creamed leeks

1 cup walnuts
½ cup extra-virgin olive oil
Kosher salt
6 large leeks, tough outer layer removed
1 garlic clove, finely grated
¼ cup white wine vinegar
1 tbsp plus 1 tsp Dijon mustard
1 tbsp plus 1 tsp whole grain mustard
⅓ cup coarsely chopped tarragon
Freshly ground black pepper

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

Trim root ends of leeks and 1″ from the dark green tops. Cut leeks into ½”-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Dairy-free · Gluten Free · Holiday Food · Salad · Vegan · Vegetable-related

Shaved carrots, charred dates and blood orange salad

September 8, 2020 Belinda

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

1½ lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges
¼ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Toasted pepitas or pistachios to scatter

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Dressing: Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over the carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook the dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with the reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon and toasted nuts if using.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable sides · Vegetable-related

Parsnip Confit with Pickled Currants

September 8, 2020September 7, 2022 Belinda

Recipe from Bon Appetite magazine

Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

2½ lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large
2 heads of garlic, halved crosswise
1 4″ piece ginger, scrubbed, sliced lengthwise into ⅛”-thick planks
3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
½ cup dried currants
¼ cup sugar
½ cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

Preheat oven to 300°. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over.

Roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30–40 minutes. Let cool slightly.

Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.

Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.

Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)

Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.

Do Ahead: Parsnips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300° oven before browning. Currants can be pickled 1 week ahead; cover and chill.