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warm bacon burdock root and brussels sprouts salad with gold beets and radicchio
a celebration of root vegetables if i’ve ever seen (or tasted) one. and there’s no happier marriage than that of root vegetable and bacon. with just a small amount of prep work, this salad is a simple satisfying addition to a winter meal. or, enjoy a bowl of it on its own.
what you will need
3 gold beets
3 cups water
2 tablespoons unsalted butter
8 pieces all natural pork bacon
2 large burdock root
kosher salt
freshly ground pepper
about 1 lb brussels sprouts, or 1 large stalk’s worth, trimmed and halved
1/2 small radicchio, cored, quartered and sliced
start by trimming the beets and placing in a pot with the 3 cups of water. bring to a boil and then simmer for 15-20 minutes or until tender. when finished, drain, reserving the liquid, and setting the beets aside. once at room temperature peel off and discard the skins.
heat butter in a large saute pan, and cook the bacon until just crispy – about 2 to 3 minutes a side over medium heat. while the bacon is cooking, peel the burdock root and chop into small pieces. once the bacon is cooked, remove from the pan and set aside to cool.
with the heat still on medium, add the chopped burdock root to the pan with bacon grease and cook for about 3 minutes or until sides become slightly brown. add the beet-water and brussels sprouts (cut-side down) with a sprinkling of salt and pepper. cook for 2 to 3 minutes, then cover and cook an additional 5 minutes. remove cover, flip the brussels sprouts, stir, then cover again and cook 5 more minutes.
meanwhile, place the sliced radicchio in a large bowl. cube the peeled beets and add to the bowl. slice the bacon and add that to the bowl as well.
remove the cover from the saute pan, flip sprouts once again, and cook (uncovered) for 5 minutes. by this time all the liquid should be absorbed. click off the heat, and add the sprouts and burdock root to the bacon, beet, and radicchio mix. toss well, adding salt and pepper to taste.
note: i find it’s best to let the dish sit for a bit, then serve at almost-room temperature
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zucchini quinoa croquettes with sorrel and rosemary (and champagne orange marmalade sauce)
crunchy cheesy crusts hold together these creamy, earthy yet light, croquettes. the rosemary brings out the nutty and creamy flavors of the quinoa, while the citrusy sorrel pairs perfectly with the zucchini. i wanted a sauce to cut the creaminess of the croquettes, so i used champagne orange marmalade heated with olive oil.
these are perfect for an afternoon snack, hors d’oeuvres, or even as a breakfast pairing instead of hash.
yields: 8-9 croquettes
prep time: 15-20 minutes, plus an additional 20 minutes
total time: about an hour
what you will need
1 cup quinoa
1 medium zucchini
1 teaspoon freshly grated ginger
4-5 medium sorrel leaves, chopped
leaves from 2 sprigs rosemary, chopped
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
1 egg
2/3 cup plus 1 tablespoon crushed salted pretzels
2/3 cup plus 1 tablespoon shredded parmigiano reggiano
for the champagne marmalade sauce (optional):
1/3 cup champagne orange marmalade (i used macay’s)
1 tablespoon extra virgin olive oil
start by rinsing the quinoa (place the grains in a fine mesh sieve, run cold water over them; they will begin to clump. use your fingers to scrub the grains together; even though the bitter outer layer, the saponin, has probably already been removed prior to arriving at your local market, it never hurts to be sure). place the rinsed and drained quinoa in a small sauce pan and add 3 cups of water. bring to a boil then reduce the heat and simmer, stirring occasionally. you’ll know the quinoa is done when it’s puffed up and absorbed nearly all the water (about 10 minutes). once fully cooked, transfer to a large mixing bowl to cool to room temperature.
using either a mandoline slicer or a food processor fitted with the slicer blade, finely slice the zucchini. place the slices in the bowl with the quinoa. add the grated ginger, chopped sorrel and rosemary, dried rosemary, salt, pepper, and olive oil. mix well. at this point, you could add 1 tablespoon of the crushed pretzels and 1 tablespoon of the parmigiano reggiano and you would have a delicious quinoa salad. use it as a side dish, or a topping for fresh greens. serve immediately and refrigerate leftovers up to four days.
add in the egg and mix well. place the bowl in the fridge and allow to cool considerably, about 20 minutes. meanwhile, clean the dishes, crush the pretzels and clear a space to prepare the croquettes. (i crushed the pretzels using simply a sealed plastic bag and a meat tenderizer; you can use a chopper if you wish, but i’ll tell you, it’s probably less therapeutic than smashing the pieces yourself.)
bring your cooled zucchini quinoa mixture out of the fridge and stir in 1 tablespoon of the crushed pretzels and 1 tablespoon of the parmigiano reggiano. spray a medium flat griddle with non-stick spray, and heat on medium. prepare a plate of the rest of the crushed pretzels and parmigiano reggiano – this will be the crust for the croquettes.
using an ice cream scoop or a large spoon, scoop out portions in the shape of a ball. use your palms to press and pack the croquettes. role each one in the crushed pretzels and then the cheese. you may need to hold the croquette ball while sprinkling the crust ingredients. don’t worry if it’s falling apart slightly, it will tighten up on the griddle.
keeping at least 1 1/2 inches space between each croquette to allow you space to flip each one, place on the heated griddle and cook until you have a crispy brown crust, about 5-6 minutes a side.
to prepare the sauce (optional): mix the marmalade and olive oil together in a small, microwave safe, bowl. heat in the microwave for about 15-20 seconds, or until the marmalade has loosened and is warm. place a small dollop on the bottom of each plate, and place the cooked croquette on top. place a sorrel leaf and a sprig of rosemary for garnish.
hearty wheat berry stuffing
hearty wheat berry stuffing
this is a healthier alternative to traditional stuffing. i skipped most of the bread that’s normally required and opted for nutty and chewy wheat berries to serve as the filler. the bread that i did use was flax-quinoa, a hearty option with a specific nuttiness that works perfectly with the thyme and mirepoix. you can find flax-quinoa bread in most health food markets (like whole foods).
the flavors of this dish are quintessential thanksgiving: warm, savory, simple and delicious. what’s better: this dish is not only something great for stuffing a bird, but you could serve on its own, and anytime during the colder months. this dish is also vegetarian.
yields: 4 to 5 servings, in addition to stuffing a small chicken; less servings if stuffing a larger bird
prep time: 10 minutes
cook time: about an hour
what you will need
4 small pieces of flax-quinoa bread
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
4 stalks celery, chopped
1 large carrot, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large shallot, chopped
1 small leek, chopped (only the white part)
1 1/4 teaspoon fresh thyme
2 cups cooked wheat berries*
1 cup vegetable broth
1/2 cup wheat germ
1/2 cup shredded parmigiano reggiano
*for this dish you will need to prepare the wheat berries the day before. to prepare: submerge and soak them in water for 8 hours, or overnight. to cook the wheat berries: with a ratio of 3:1 water to wheat berries, bring to a boil then reduce heat and let simmer for 45 minutes, or until wheat berries are softened and chewy. drain off any water and allow the wheat berries to cool to room temperature before placing in a container. refrigerate until ready to use.
place the bread under the broiler to toast until very dark brown.
warm the vegetable broth in a small saucepan; keep warmed until ready to ladle in the stuffing.
remove the green parts of the leek, cut lengthwise and then chop each side into 1/2-inch slices. place the pieces in a bowl of cold water, and swish around to remove any dirt. drain, and set aside.
heat the olive oil over medium-high heat in a large pan. add the garlic, celery, carrots, salt, and pepper, and cook, stirring occasionally, until carrots and celery begin to soften, about 7 minutes.
by now, your bread should be just about dark brown enough. remove and allow to cool before slicing into cubes.
add the chopped shallots, leeks, and thyme to your pan and cook for an additional 4 minutes, stirring occasionally. stir in the wheat berries and cook for another 4 minutes. ladle in the warmed vegetable broth. stir well, and cook on high – bringing to a boil – for about 2-3 minutes.
bring the heat to medium-low. add your cubed flax-quinoa toast; stir well. stir in the wheat germ until absorbed. you shouldn’t have too much liquid; if you find you do, then simply add a bit more wheat germ. turn off the heat and remove from the burner. stir in the parmigiano reggiano. keep warm until ready to serve.
let rest for about 10 minutes before you handle the stuffing, to stuff your bird.
cheesy garlic and onion orzo; the cure for what ails you
the one-pot wonder: cheesy garlic and onion orzo
i had a root canal this morning. yep. nearly thirty years without so much as a cavity, and i needed a root canal. so, i dragged myself to my dentist’s office via the metro – with train delays, of course – at 8 am this morning, donning my knit scarf, hoodie, and big sunglasses so as to disguise my lack of make-up and general dishevelment. three hours and two albums of thelonious monk later, i took my puffy-cheek and droopy-lip self home and watched breaking dawn, part 1 (for the third time) while i continued with writing and recipe testing.
the experience, although essentially not that bad, negated any sense of hunger i may have had today. until about an hour ago. my tummy finally said “hello? remember me? the thing that helps keep you going? i’m running on empty, here.” mind you, i was tired, the anesthetic had long-since worn off and the pain killers were making me a bit loopy. also, if that wasn’t enough, i needed to fix something that was not only comforting and filling, but it had to have a soft texture and would be easy for me to chew, even on one side.
well isn’t your mouth watering! i just set this recipe up so deliciously for you, with that root canal story and all. sheesh. but seriously – this dish really is delicious. and so simple. and you probably have all the ingredients in your kitchen right now, which means you could make this at any time, for any occasion, and with only a moment’s notice.
yields: 2-3 servings, if the main dish; more, if used as a side dish
prep time: 0 minutes
cook time: 13-14 minutes
what you will need
1 1/2 cups orzo pasta
kosher salt
2 tablespoons unsalted butter
1 1/2 to 2 teaspoons garlic salt
1/2 cup green onions, chopped
1/2 cup shredded parmigiano reggiano
sign of a winning recipe
in a small sauce pan, bring 3 cups water and 1/4 teaspoon salt to a boil and add the orzo pasta. stir occasionally so the pasta doesn’t stick to the bottom. after about 13 minutes, or until the orzo is tender, drain off the water and add the rest of the ingredients, adding more (or less) to your preference. stir well, and serve.
mexican-inspired kale and tomatoes
mexican-inspired kale and tomatoes
there’s nothing better than seizing the creative impulse when it strikes you. tonight, what began as a simple, basic garlic kale, turned into a dish with earthy complexities and depth.
it all started with adding toasted freshly ground cumin, a current obsession of mine. cumin is a staple in many mexican dishes. and it really does make a huge difference when you toast the seeds first, then grind them in a molcajete or in a spice grinder. it allows for a deeper, more intense flavor.
once i began with the cumin, shallots, and garlic, i couldn’t help but reach for additional ingredients that would help create a dish that easily rivals a traditional fajita any day. with only a sprinkling of cheese and small dollop of light sour cream, this dish is comforting and delicious without the guilt. and it seriously tastes like a traditional, smokey and smooth, mexican fajita – even without the tortilla.
yields: 3 to 4 servings
prep time: 5 minutes
cook time: about 30 minutes
what you will need
1 bunch of green kale
1 tablespoon extra virgin olive oil
2 garlic cloves, chopped
1 medium shallot, chopped
1 1/2 teaspoons cumin seed, or 1 teaspoon ground cumin
3/4 cup potato-leek broth*
1/3 cup roasted red peppers, chopped
1 cup cherry or mini heirloom tomatoes
1 teaspoon kosher salt
1/2 cup wheat germ, divided in half
shredded parmigiano reggiano, for topping
light sour cream, for serving
*if you do not have leftover broth from the smoked potato-leek soup recipe, then combine 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon ground cumin together with 3/4 cup vegetable broth. bring the seasoned broth to a boil then set aside and use as directed, below.
fresh ingredients
tear the kale leaves off their stems, and place in a colander. rinse the kale and set aside to drip dry. discard the stems.
in a small pan, toast the cumin seed for a few minutes on medium-high heat. let your nose be your guide: you’ll smell the cumin when its done. grind the seeds in your molcajete or spice grinder until you have a powder. i happen to like larger pieces of cumin seed, so it’s up to you how far you want to grind the seeds. add the chopped garlic and shallot pieces and grind to an almost-paste. if you don’t have a molcajete, then mince the garlic and shallot with the cumin.
kale and tomatoes on the stove
heat the olive oil in a large skillet over medium heat. once warm, add the garlic, shallot, and cumin that you’ve prepared. cook until garlic and shallots are translucent, about 3 minutes. stir in the kale and allow to cook down, about 6 minutes, stirring occasionally. add the roasted red peppers, tomatoes, and salt and cook for another 3 minutes. slowly stir in the potato-leek broth. turn up the heat a few scotches and allow to bubble and cook for another 5 to 6 minutes.
add 1/4 cup of the wheat germ, stir well, and cook for another 3 minutes. here, the wheat germ not only adds subtle nuttiness, but serves as an excellent, and healthy, thickener. stir in the remaining wheat germ and turn off the heat.
to serve: place a healthy spoonful in the center of each plate. top with a light sprinkling of the parmigiano reggiano. add a small dollop of light sour cream on the side of each plate. encourage your dinner guests to stir in a bit of the sour cream with each bite.
baked honey almond and fig brie
baked honey almond and fig brie
words cannot begin to describe the joy that comes from this cheese recipe. shying away from soft cheeses, i never really used to like brie. until one fine day a good friend of mine told me she bakes her brie with honey. i thought, well, “baked and with honey.” honey. it can’t be that bad. right? i was wrong. it wasn’t bad at all. it was life-changing-ly delicious. the creamy slightly tangy brie combined with the nuttiness of the almonds, sweet honey, and smoothness of the fig, is absolutely divine. that, combined with wine and loved ones is a recipe for happiness.
this baked brie is perfect for hors d’oeuvres, the cheese course, or frankly, for dessert. have fun with the ingredients, too – like using dried apricots and pecans instead of figs and almonds.
yields: i laughed while writing this part. because i ate almost the entire wedge myself. but at a party when your guests usually practice self-control, a 6 oz wedge should feed 4 people (and now i feel really bad about myself…)
prep time: 5 minutes
cook time: 4 to 5 minutes
what you will need
1, 6 oz wedge of french brie
1/4 cup sliced almonds
2 dried calimyrna (turkish) figs
2-3 tablespoons orange blossom honey
crackers
handful of raisins (optional), for garnish and serving
1 granny smith apple (optional), for serving
sprig of rosemary (optional), for garnish and serving
preheat your oven to 365 f. line a small baking sheet or pan with foil and coat with non-stick spray. set aside.
prepping the brie
cut the brie in half, lengthwise, and place each slice brine-side down on a cutting board. cut the figs into thin slices and place on top of each brie slice, pushing in slightly to secure. add half the amount of almonds, pushing in with your fingers to secure. drizzle the brie slices with 1 tablespoon of honey – some of the honey is going to drizzle over, that’s okay. carefully place the brie slices back together so they make a wedge again, and press firmly, sandwiching the ingredients within the wedge. add remaining almond slices to the sides and top of the wedge, along with any remaining slices of the figs. drizzle the remaining honey on top, using your fingers to coat all sides of the wedge. transfer the wedge to the baking sheet and place in the oven for 4 to 5 minutes, or until the brie starts to melt.
to serve:
on a clean, dry, cheese board or plate, arrange sliced granny smith apples on one end, and crackers on the other. in the middle, angled slightly, carefully place the baked brie. sprinkle raisins along the sides and corners of your board/plate. add a sprig of rosemary. include a knife spreader tucked closely next to the brie. suggest to your guests to spread the brie on the cracker with a couple raisins and a piece of rosemary. also try using an apple slice instead of the cracker.
to set the table:
include small, metallic, votive holders that mirror and project the warmth of the candlelight. combine with taller, pillar candle holders that have cut-outs, so as to also project the soft glow of the candlelight. for thanksgiving and autumn gatherings, include small gourds and pumpkins throughout.
i got the votive holders and pillar candle holder you see here from target, for $2 to $9 each.
find more entertaining ideas on gather.
baked honey almond and fig brie with apples and whole wheat crackers
citrus pepper tilapia with pan-roasted corn and black bean salsa
citrus and pepper tilapia with pan-roasted corn and black bean salsa
light and healthy. perfect for anytime of year, but especially on warm sunny days like the one i’m experiencing today in dc. add a glass of sparkling water with a slice of lemon and it’s a near perfect lunch.
when it’s in season, opt for fresh corn. my market didn’t have any, so i went with canned. when using fresh corn, simply steam until tender, then follow the recipe below.
yields: fish= 2 servings; corn salsa= about 4
prep time: 5 minutes
cook time: 15-20 minutes
what you will need
2, 6 oz pieces of tilapia
juice of 2 limes and 1 1/2 lemons, separated; see below
kosher salt
freshly ground black pepper
1, 15 oz can of yellow corn
1/3 cup roasted red peppers, chopped
1/2, 15 oz can of black beans
1/4 cup extra virgin olive oil
1 1/4 tablespoons red wine vinegar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 1/2 to 2 teaspoons toasted and freshly ground cumin*
1/3 cup green onions, chopped
1/4 cup fresh cilantro, chopped
basil leaves (optional), for garnish
*for the cumin, you can use jarred, ground cumin. i prefer to use cumin seeds that i toast in a small pan over medium-high heat for about 3-5 minutes and then grind using my molcajete
preheat your oven to 365 f.
heat a medium size pan coated with non-stick spray over medium heat. rinse and drain the corn. once fully drained add to your pan with a pinch of salt and pepper and cook for about 10 minutes, stirring occasionally.
while the corn is cooking, line a baking sheet with foil, and coat with non-stick spray. place the tilapia fillets on the baking sheet and coat with the juice of 1 lime and 1/2 lemon. sprinkle 1/4 teaspoon salt and 1 1/4 teaspoons pepper. cook in the oven for 15 minutes or until done.
once the corn is starting to char, add the roasted red peppers and cook for about another 5 minutes so that the temperature is consistent. turn off the heat.
for the salsa dressing: in a small bowl, combine the olive oil, red wine vinegar, celery salt, garlic salt, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, and cumin. while whisking the dressing, add the juice of 1 lime and 1 lemon. continue to whisk until all ingredients are incorporated.
pour your corn and peppers into a medium size mixing bowl, add the green onions, dressing, and cilantro (in that order and tossing the mix before each addition). add the black beans and toss. add additional salt and pepper to taste.
by now your fish should be done. to serve: place a bed of the corn salsa onto each plate. place the tilapia fillets on top and garnish with basil leaves.
moderncity {savor} 
