Breadwinner

……………………………………………………. Baking our mark

Mustard-Roasted Potatoes July 1, 2012

Filed under: Side dish,Vegetarian — krandle @ 8:36 am
Tags: , , , ,

Sometimes, I can look at a recipe and know immediately that I will love it and that it will turn out delicious. One of the only other places I get this sense of recognition, oddly, is on my daily walks to and from work. Sometimes, I see another girl, tromping along in her tennis shoes and business casual attire, hair a mess, carrying a giant bag – and I can just tell we could have a good conversation. Even if we just talked about walking and the homeless people we see and how we think we’re in every tourist’s photo of the Swann Memorial Fountain, I can just tell that it would be nice.

But here’s where the vague similarity between recipe research and  my identification with strangers ends. I have never once walked up to one of these fellow walkers to chat, and I can’t say that I have a strong desire to; I’m content to leave them alone in their own universes.

The recipes, however, I keep.

Mustard-Roasted Potatoes (from B.A.)

1/2 cup whole grain Dijon mustard
2 Tbs. extra-virgin olive oil
2 Tbs. (1/4 stick) butter, melted
2 Tbs. fresh lemon juice
3 garlic cloves, minced
1 Tbs. dried oregano
1 tsp finely grated lemon peel
1 tsp. coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F.

Spray 2 large rimmed baking sheets with nonstick spray.

Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel and salt in large bowl to blend. This can be made ahead of time and refrigerated until you’re ready to roast the potatoes.

Add potatoes to the large bowl and stir to coat. Sprinkle generously with freshly ground black pepper.

Divide potatoes between two lightly greased baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

 

Asparagus, pea and radish salad June 27, 2012

For the first time ever, I’m growing radishes in my yard. They’re terribly exciting because the red starts to show through the soil very early – and the greens grow to be enormous rather quickly.

As a result, I’m been looking for radish recipes – and something along these lines seems to be quite the thing this summer. It’s quick, easy and really delicious.

Note that it’s important to eat this right when it’s done. While it’s still edible, refrigeration does nothing good to the dish.

Asparagus, Pea and Radish Salad– adapted from a bunch of sources; everyone seems to like some combination of radishes and peas as a summer salad

2 tsp. cumin
2 Tbs. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil
3 Tbs. chopped fresh dill

1.5 lbs. asparagus, tough ends discarded
5 oz. frozen peas, thawed
8 or so radishes, greens discarded, thinly sliced
1 Tbs. butter

In a small bowl, whisk together cumin, lime juice and honey. Slowly add oil, then stir in dill. Set dressing aside (or refrigerate if you’re making ahead of time).

Steam asparagus until crisp-tender (less than you normally would), then immediately transfer to an ice bath. Let it cool completely, then pat dry. At this point, you can refrigerate the asparagus for up to a day.

In a large pot, heat butter over medium. Add asparagus and heat until it begins to get warm. Then add peas and cook until vegetables are warm, stirring occasionally. Remove from heat, transfer to a bowl, and stir in radishes.

Pour dressing over and stir to coat. Serve immediately.

 

Ginger Rice July 19, 2011

Not everyone has this problem: the ginger root in your crisper drawer has gotten just a tad old and if you don’t hurry up and use it, you’re going to lose it. (I’m sure other people have similar issues, but probably just inserting a food other than “ginger” into that sentence. If you have this problem with ice cream, just call me up – I will make sure it doesn’t have to be tossed.)

Anyhow, I have dilemmas about what to do with spare ginger root periodically, and have recently found a solution that is pretty well near perfect: ginger rice. This dish has a great deal of flavor (ginger flavor, if you’re curious), but isn’t so weird that it doesn’t go with a lot of other foods and isn’t so difficult that it requires me to go get more ingredients. It’s a perfect pantry recipe. Beware that it is very ginger-y, so if you don’t like the fresh stuff, don’t make it.

Ginger Rice (which goes terribly well with Apricot Chicken and, as leftovers, in Chicken Rice Bowls and Chicken with Eggs)

1 Tbs. butter
2 Tbs. fresh ginger, peeled and grated
1 cup rice (preferably basmati)
1.5 cups stock or broth (chicken, turkey, and vegetable stock all work well)
Salt to taste

Melt the butter in a saucepan, and then add everything else. Bring to a boil, then cook for about 12 minutes more or until water is absorbed. Fluff rice with a fork and serve.

 

Shaved Squash Salad June 22, 2011

At my [rented] house in Philadelphia, I have a vast, spacious yard tiny patio with a large[ish] planter box. It is just perfect for growing squash. My squash plants have become, since I first planted them in April, crazy giant monster plants. So, now, I have an incredible amount of squash. [The boyfriend is quite pleased that it’s a mild yellow squash – he was worried he was going to get saddled with pounds of butternut squash when I told him what I planted.]  So, when I saw a recipe on B.A. for a squash salad that involves no cooking but lots of garlic, I knew I had to try it. And, it’s great. Went quite nicely with the other things I served at my recent mini-dinner party.

Shaved Squash Salad 

3 Tbs. almonds, roasted, then coarsely chopped
1 lb. summer squash [I used 2 yellow squashes and 1 zucchini]
3 to 4 handfuls of baby arugula

Dressing [I doubled this part of the recipe since I like the flavor of garlic better than the flavor of squash]
2.5 Tbs. extra virgin olive oil
2 Tbs. lemon juice
1 minced garlic clove
Salt and pepper

Trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a separate bowl, whisk together the dressing, then pour over squash shavings. “Toss” (as much as you can toss squash shavings) to coat, and let rest for a few minutes. Then, add some handfuls of baby arugula to the mix.

Garnish with the almonds. [Yes, it’s worth it to buy almonds – without the texture differential in there, the salad doesn’t seem as exciting.]