Recipe of the week

Carrot Mash with Slow-Cooked Chard, Harissa Yogurt Swirl & Chopped Pistachios by Foodie’s Chef Laura Brennan

 

It’s a cumbersome title, I know.  It’s just a description of a dish composed of flavors, textures, spices and crunch.

 

 It was delicious on its own. And while eating it, I thought a side of grilled lamb skewers would be a great accompaniment. 

 

To this end, I’m proposing a new “Me-Too-Vegetable” movement where meat and protein dishes accompany the vegetables in a reversal of hierarchy.

 

I recommend reading through the recipe to figure out how to best maximize your time and efforts.  For example, the carrot puree could be made the day before and re-heated. Dice all the onions for the recipe at one time (1 ½ cups) and divide to use.  Or the chard, when prepped, could be cooking at the same time as the carrot puree/mash.

 

 

Tuna Banh Mi Sandwich by Foodie’s Chef Laura Brennan

 

If you are longing for an exciting (!) tuna sandwich; this is it : 

 

Quick-pickled vegetables.  Spicy mayo.  Bright lime.  Crunchy, crusted bread. (like a baguette or ciabatta rolls) Fresh mint & cilantro sprigs.

All together equals pure sandwich happiness.

 

Buffalo Cauliflower, Cauliflower Pizza by Foodie’s Chef Laura Brennan

 

This is the first batch of buffalo cauliflower that I have ever made.  And I don’t know why, because it was so easy and delicious.  It flies out the door when it’s stocked in our deli case.  But for me, I suspect that it’s a matter of chef-esthetics; just roasted, fresh-out-of-the oven trumps pre-made, cold-in-the-case any day.  So, if you have the time, make it yourself.

 

I chose to turn my roasted buffalo cauliflower into a pizza, mainly because I was curious to try the frozen cauliflower pizza crusts, aka “cauliPower!   (This recipe makes enough for 2 cauliPower crusts.) Roasted buffalo cauliflower would also be good mixed in a baked macaroni and cheese dish or as the star ingredient in a rice and grain bowl.

 

Mixed-Media Vegetarian Udon Noodles by Foodie’s Chef Laura Brennan

 

One of my favorite online clothing retailers describes garments made with different patterns or fabric details as: ‘mixed-media’.  And I thought it was an apt description for this dish of Japanese udon noodles paired with a hybrid Middle Eastern tahini sauce.

It is a versatile dish:  make ahead or hold at room temperature to be eaten within 2-4 hours.

 

Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan

 

This is a quick and simple and delicious pasta dish from Rome.  Long strands of pasta are coated with a cheese & butter sauce.  Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino.  And -  this recipe uses very few ingredients and can be made in one pot!

 

 

Corned Beef Hash with Taste & Texture-Enhancing ‘Hacks’ by Foodie’s Chef Laura Brennan

What to do with those corned beef dinner leftovers? Make hash, of course.
My mother always put aside some of the corned beef dinner fixings’ just for this purpose, and she would crank it through the meat grinder, that cast-aluminum model that got clamped to the table.
Truth be told, this was my job…the vegetables and meat would squish out through the small holes of the attached die-piece.
As much fun as this process was, it did render ALL the ingredients to a bit of a wet-homogenous pile.
As I thought about my mother’s technique, I realized that some chef-style improvements could be brought to bear on the process:
1.) Draining the meat and cabbage on paper towels overnight in the fridge would remove excess moisture and yield a firmer finished product.
2.) Cooking a new batch of carrots and potatoes would add flavor & texture. (The potatoes & carrots that cooked together with the corned beef have given up both their texture and flavor to the cooking broth.)
3.) Adding prepared sauerkraut to the hash adds piquancy and texture to the finished dish, and it’s not detectable as a strong sauerkraut flavor; it gives nuance and crunch to the dish. (I continue to experiment with our new line of Cleveland Kraut. Choose your favorite flavor.)

Gratin of Potatoes with Sauerkraut by Foodie’s Chef Laura Brennan

This recipe began with an idea about using a new product on our produce shelves: Cleveland Kraut sauerkraut!
It’s not just any ordinary sauerkraut. No indeed! It’s colorful, flavorful, crunchy and delicious.It’s cut thicker than most other krauts and comes in a variety of intriguing flavors: whisky dill, curry, garlic and spicy to name a few. It’s a live, fermented and unpasteurized probiotic product. All those ‘good for you’ attributes, currently making nutritional headlines. I’ve made a gratin of potatoes without cream and/or cheese. I wanted the sauerkraut to not be masked by dairy fat…but I did add a bit of smoked bacon to the dish and suggest that you serve the gratin with a side of kielbasa, or other smoked pork, beef or chicken sausage. I also used Yukon Gold potatoes. They are less starchy than an Idaho potato, but more starchy than a Red Bliss potato. They work well in a gratin and because they will keep their shape when baked. Choose larger potatoes to get a better slice. And as an added time-saver, they really don’t need to be peeled before using, the skins are very thin and tender. Just wash and dry the potatoes before slicing. (It is safer to slice a dry potato, it’s less likely to slip under the knife.)

Simple Salmon Rice Bowl…and ideas for variations by Foodie’s Chef Laura Brennan

This recipe is about using simple-to-make and ready-made ingredients to prepare a tasty & healthy dinner or lunch-on-the-go. I’ll give you the recipe for a straight-forward gingered red cabbage to build the dish with a crunchy and sweet-sour component.
I made the dish with cooked, room temperature brown rice, but white rice, udon noodles or other cooked grains (i.e. barley, quinoa) could work as well.
I used an Asian sweet red chili sauce to flavor my salmon and drizzle on my rice. But there are lots of prepared Asian sauces and dressings on the market now that are very tasty and greatly help get dinner on the table quickly.
And the fresh ‘greens’ on top are your favorite: watercress, baby spinach or kale, radicchio etc.
Have fun with varying the ingredients to your personal tastes !

Quick & Easy: Chicken Pot Pie by Foodie’s Chef Laura Brennan

This is a recipe that uses leftover rotisserie chicken, a good quality store-bought cream of chicken soup and a sheet of ready-made puff pastry! In the words of a well-known TV Chef: “How easy is that” !
Choose any pie dish or baking dish, combine ingredients with the creamed soup, top with a pastry sheet and pop it in the oven.
It’s dinner, on the table, in under an hour, definitely.
(I used a 9” standard pie tin and 1 sheet of puff pastry and based the recipe on this.)

Naan Flatbread ‘Pizza’ (Vegetarian, Non-Dairy) By Foodie’s Chef Laura Brennan

 

Many years ago, a working mother (mine) would make individual mini pizzas using split English muffins as the base.  They were buttered and toasted under the broiler first to crisp-up the surface and then the usual pizza toppings were piled on top and then back into the oven to melt and ooze.  The sauce was always a bit of leftover ‘red gravy’ (marinara sauce) from the weekend’s cooking; never sauce from a jar!

 

Fast forward to 2020 and we have a plethora of pizza crusts and substitutes readily available.    In this recipe I have used the ‘slipper-shaped’ naan bread, which is a traditional Indian flatbread.  At Foodies, we sell Stonefire Naan…there are two ‘slippers’ per package at 4.4 ounces each.   The naan bread comes in plain, whole wheat and garlic varieties.

 

It’s the base for this quickly made meal, using only vegetables and NO cheese!

 

And on the table in well under an hour!