Narrative Food

Brandade of White Beans & Baby Artichokes

April 3, 2018 Filed Under: Upcoming Recipes

Brandade of White Beans & Baby Artichokes

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Ingredients

Scale

3 baby artichokes
1 teaspoon extra-virgin olive oil
1cup chopped onion
2 garlic cloves, chopped & 2 garlic cloves, thinly sliced
1/3 cup water
1 teaspoons chopped fresh rosemary
1/2 teaspoon grated lemon rind
1 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1/4 cup dry rosé wine
1 Spring Onion, bulb only, thinly sliced
1/4 cup organic vegetable broth
1 tablespoons chopped fresh flat-leaf parsley
1 teaspoons chopped fresh thyme

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Instructions

Preheat grill to medium-high heat.
Cut 1/4 inch off stems of artichokes; peel stems. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and cool. Cut in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with olive oil; grill 4 minutes on each side or until golden.
Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 4 minutes or until onion is golden. Add 2/3 cup water, the rosemary, lemon rind and beans; cook 2 minutes or until thoroughly heated. Place bean mixture in a food processor; process until smooth. Keep warm.
Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates. Add broth; simmer until reduced to 1/2 cup, about 3 minutes.
Spoon about 1/2 cup bean mixture into shallow bowls, and top each serving with 2 artichoke halves. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.

Skillet Baked Eggs with Garlicky Yogurt & Chili Butter

Author: Yotam Ottolenghi

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Ingredients

Scale

4 large eggs
2 Tbsp olive oil
arugula, your portion
5 oz. Greek yogurt
1 garlic clove, crushed
1/2 tsp kirmizi biber (or a mix of chili flakes + sweet paprika)
3 Tbsp unsalted butter
salt, to taste

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Instructions

Preheat the oven to 300°F
Place the arugula and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the arugula wilts and any liquid has evaporated.
Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked arugula. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.
While the eggs are baking make your garlic yogurt and chili butter.
First, stir the garlic through the yogurt and season generously with salt. Set aside.
In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chili flakes and paprika mixture) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Remove from heat.
When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of galicky yogurt and pour over the hot chili butter.
Serve immediately.

Cucumber Salad with Dill Yogurt

March 20, 2018 Filed Under: Recipes

Cucumber Salad with Dill Yogurt

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Ingredients

Scale

1 lb cucumbers, chopped or sliced
1 cup greek yogurt
1/4 cup dill, chopped
1 clove garlic
1/2 tsp sea salt
lemon juice, to taste (optional)
pinch of black pepper

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Instructions

In a medium bowl, mix the yogurt, dill, crushed garlic clove, salt and pepper all together. Taste and adjust seasoning as needed, but note that the flavors will develop as the mixture sits.
We also like a bit of fresh lemon juice in this mixture.
Stir in the cucumbers, cover and refrigerate for up to 30 minutes, then serve cold.

Fava Bean Crostini

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Ingredients

Scale

fava beans, your portion, prepared
2–3 Tbsp extra virgin olive oil
1 clove garlic, minced
juice from 1/4 lemon
1 Tbsp butter
1 small onion, sliced thinly
sliced and toasted fresh baguette
mint and basil, chopped finely
salt and pepper, to taste
fresh pecorino or other hard cheese, shaved

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Instructions

In a bowl, toss prepared fava beans with olive oil, garlic and lemon juice.
Sauté in a medium sized skillet for 3-4 minutes.
Now you can either mash the mixture into a paste or pulse in a food processor. Once done, set aside.
In the same pan, heat butter, and caramelize the onions over medium heat for about 5-7 minutes, until crispy. Transfer to a paper towel and let dry.
Take toasted bread and being to assemble crostini.
First, spread with fava bean puree, top beans with caramelized onions, sprinkle with mint & basil, season with a little salt and pepper, and finally, shave some cheese on top.
A delicious way to celebrate the flavor of these beautiful beans!

Marinated Beef Kebabs

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Ingredients

Scale

1 lb. cubed beef
1/2 cup fresh parsley, leaves and stems
3/4 cups fresh mint, leaves and stems
2 garlic cloves, peeled and chopped
1 inch knob of ginger, peeled and sliced
1 – 2 jalapeños seeded and chopped (optional)
2 Tbsp freshly squeezed lemon juice
2 Tbsp plus 1 tsp. soy sauce
1/4 cup canola oil
1 Tbsp red wine vinegar
2 Tbsp water

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Instructions

Combine all the ingredients except the beef in a food processor or blender.
Blend until smooth. Taste and adjust the seasonings – adding more jalapeno if a spicier marinade is desired.
Place the beef in a large ziploc bag and pour enough marinade over to completely coat the meat – refrigerate for 8 hours or overnight.
You may have extra marinade. Refrigerate and use within a day.
Soak a few wooden skewers in warm water for 30 minutes.
Thread each skewer with 6 to 7 chunks of beef until all the beef is used.
Pour reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Let cool.
Preheat your grill to medium high heat. Add the beef and cook, turning occasionally, until the beef is cooked to your liking – about 7 – 8 minutes total.
Serve beef kebabs with the reserved marinade.

Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an appetizer, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. Tapenade can be thinned with olive oil and drizzled on fresh pasta or used as a base for vinaigrette. Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.

Black Olive Tapenade

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Ingredients

Scale

1 1/4 C Pitted Black Olives, drained
1 Tbsp Capers drained
1 Tbsp Marinated Sun Dried Tomatoes, drained (optional)
1/2 Tbsp Garlic chopped
1/2 tsp Oregano dried
2 Tbsp Fresh Parsley Leaves, chopped
1/2 Tbsp Fresh Basil Leaves, chopped
1/2 Tbsp Lemon Juice
1/4 C Extra Virgin Olive Oil (less if making a relish)
A few grinds of fresh black pepper

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Instructions

In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil and black pepper.
For a relish, pulse a few times, then scrape down bowl. Pulse a few more times, and the relish will be ready.
For a chunky spread, use a bit less olive oil and pulse up to 15-17 times, stopping to scrape down the bowl a few times.
For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
Garnish with parsley leaves and olive oil for drizzling.
Store in a covered container in the refrigerator.

Notes

Not Included In Your Box: Capers, Olive Oil, Oregano, Parsley, Basil, Lemon

Vietnamese Veggie Lettuce Cups

February 23, 2018 Filed Under: Vegetarian Meals

Vietnamese Veggie Lettuce Cups

Author: Danielle Goldstein

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Ingredients

Scale

For the filling and sauce

2 tsp avocado oil or your favorite oil
2 carrots, peeled & cut into small pieces
1 sprig of green garlic, or 4 cloves garlic, chopped fine
1 TBS fresh ginger root, minced (optional)
1 cup of sugar snap peas, cut into bite sized pieces
1/4 cup of asparagus, cut into bite sized pieces
2 TBS soy sauce
2 tsp marmalade
1/2 tsp salt
2 tangerines, peeled and segmented
2 TBS fresh mint

Garnish and serving

1/4 cup oil for frying
1 Shallot, sliced into thin rings
1/4 cup rice flour or all purpose flour
1 tsp salt
12–16 small or medium lettuce leaves, washed and dried
2 TBS peanuts or cashews, toasted and chopped (optional)
Sriracha or other hot sauce (optional)

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Instructions

In a wok or large skillet, heat the oil on high heat. Add the carrots, garlic, & ginger, and stir-fry for 2 minutes. Add the snap peas and asparagus and stir-fry another 2-3 minutes. Turn the heat to low and add the soy sauce and marmalade. Stir and cook until vegetables are nicely glazed with the sauce, about 3-4 minutes. Remove the pan from the heat and sprinkle the salt, tangerines, and mint on top of the vegetables.
To make crispy shallots, heat the 1/4 cup oil in a heavy skillet or wide-bottomed pot on medium-high heat. In a pie pan, mix the shallot rings, rice flour or all purpose flour and salt. Mix with your hands until every shallot feels dry to the touch on the inside and outside part of each ring. Shake off the excess flour and place the shallots into the hot oil. Fry for 2-3 minutes until golden. Use a slotted spoon to remove the shallots to a plate lined with a paper towel.

To Assemble

Arrange the lettuce cups on a platter and fill with the warm vegetable filling. Top with crispy shallots and toasted nuts (optional). Put hot sauce on the table for guests to add as they prefer.

Notes

Not Included in the Box: oil, soy sauce, salt, ginger root (optional), rice flour or all purpose flour, peanuts or cashews (optional), hot sauce (optional)
Make it your own: Saute chopped mushrooms, sweet peppers, fresh chiles, and/or tofu along with the vegetables!

Stuffed Artichokes with Leeks and Fresh Herbs

February 23, 2018 Filed Under: Vegetarian Meals

Stuffed Artichokes with Leeks and Fresh Herbs

Author: Danielle Goldstein

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Ingredients

Scale

Globe or baby artichokes, your portion
1 leek
1 TBS green garlic or regular garlic, chopped
1/2 TBS olive oil or butter
handful each of parsley, mint, thyme, and rosemary
3 TBS canned or fresh chopped tomatoes
1/4 cup breadcrumbs or 1/4 cup cooked rice
1 egg, lightly beaten
3 TBS goat cheese
1 cup water
Salt and pepper to taste

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Instructions

Preheat your oven to 375.
To clean your artichokes: Cut off 1 inch of the stem, and carefully cut the artichoke in half. Use a paring knife or spoon to cut out the hairy/spiky choke in the center. Use a large knife or kitchen shears to cut off 1 inch of the leaves of the artichoke, opposite the stem end. Place into a pot of cold water. Repeat with all of your artichokes. Gently squeeze 1/2 a lemon into the pot, then drop the whole thing in. Add a handful of salt, about a TBS.
Blanching the artichokes: This will make them tender and less bitter. Bring the pot of water with the cleaned artichokes and lemon to a boil on the stove. As soon as it boils, turn it off and remove the artichokes to a plate with a slotted spoon.
Make a quick filling: In a saute pan, heat the olive oil or butter. On medium heat, saute the leeks and garlic for 4 minutes. Remove the pan from the heat and stir in the herbs, breadcrumbs or cooked rice, tomatoes, goat cheese, and beaten egg. Season generously with salt and black pepper.
Put the blanched artichokes in a baking dish with the scooped out cavity facing upward. Use a spoon to put a heaping mound of filling in the cavity of each one. Top with a bit more breadcrumbs, if you like. Drizzle the 1 cup water around the artichokes (not on the filling) and bake for 30 minutes until filling is golden brown and delicious.

Notes

Not included in the Box: Salt, pepper, olive oil or butter, breadcrumbs or cooked rice

Pasta with Pistachio Pesto

February 12, 2018 Filed Under: Vegetarian Meals

Pasta with Pistachio Pesto

Author: Danielle Goldstein

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Ingredients

Scale

For the Pasta
1 lb organic pasta
For the Pesto
⅓ cup shelled pistachios
2 cups fresh parsley leaves
5 cloves of garlic or 1 TBS minced green garlic
1/4 cup olive oil
2 TBS apricot honey goats cheese
Juice of 1/2 a lemon
salt and pepper TT

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Instructions

Get a large pot of water to a boil, and once it bubbles add in a handful of salt and your pasta. Stir the pasta around and set a timer.
While the pasta cooks, combine the pistachios, parsley, and garlic in a small food processor with a pinch of salt. Add 1 TBS of olive oil and process. Scrape down the sides of the bowl, add another TBS of olive oil and process again. Repeat until you have used all of the olive oil. Scrape the pesto into a serving bowl, stir in the goats cheese, the lemon juice, and 1/4 cup of the pasta cooking water. Add salt and pepper to taste, toss in your hot cooked pasta, and savor a delicious dinner!

Notes

I like to hand-tear about a cup of very coarse bread crumbs, fry them up crispy in 1 TBS olive oil, and toss them into the pasta at the last minute.
Make It Your Own: try adding green olives, roasted or fresh sweet bell peppers, cherry tomatoes cut in half, or grilled and chopped zucchini.

Radish, Escarole, and Blood Orange Salad

January 21, 2018 Filed Under: Soups, Salads and Sides, Vegetarian Meals

Radish, Escarole, and Blood Orange Salad

Author: Danielle Goldstein

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Ingredients

Scale

SALAD
Your portion escarole, washed and torn
4 radishes, sliced into rounds
2 blood oranges, peeled and cut into chunks
2 hard boiled eggs, cut into wedges
1 avocado- sliced (optional)
DRESSING
2 TBS white wine vinegar
1 tsp honey
2/3 cup extra virgin olive oil
1 tsp minced garlic
1 tsp minced marjoram
1 tsp minced fresh ginger (opt)
Salt and black pepper to taste

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Instructions

In a large bowl combine your salad ingredients.
In a mason jar shake together your dressing ingredients.
Serve on a cold winter’s night. Crisp, fresh, and satisfying.

Notes

Not Included in the Box: avocado (optional), vinegar, honey, fresh ginger, olive oil, salt, pepper

Cheesy Farro Cakes with Blistered Almonds

January 21, 2018 Filed Under: Recipes, Vegetarian Meals

Cheesy Farro Cakes with Blistered Almonds

Author: Danielle Goldstein

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Ingredients

Scale

1/4 cup olive oil- divided
1 cup farro
1/4 red onion, minced
2 TBS rosemary, minced
2 1/2 cups water
2 TBS dried cranberries, dried cherries, or raisins (opt)
2 TBS Fat Uncle Blistered Almonds, chopped
2/3 cup cheese, grated
salt and black pepper to taste (use plenty)
1 egg, beaten

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Instructions

Heat half of the oil in a heavy pot. Add the farro and stir over medium heat until they just start to sizzle. Stir in the onion and rosemary and cook another minute. Add the water, turn down the heat, and simmer for 30 minutes or until the liquid is absorbed and farro is tender.
Put the farro into a bowl and stir in the dried fruit (opt.), almonds, cheese, salt, and black pepper. Wet your hands and form the farro mixture into patties about 3 inches in diameter. Fry the patties in the remaining oil for 3 minutes per side, on medium high heat- this will ensure they don’t stick. If they want to stick, increase the heat and cook another minute and they should release.
Serve piping hot. Yum, yum!

Notes

Not Included in the Box: Olive oil, dried fruit, salt, black pepper

Sweet Potato Casserole

January 13, 2018 Filed Under: Vegetarian Meals

Sweet Potato Casserole

Author: Edna Lewis

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Ingredients

Sweet Potatoes – 2 1/2 lb
Butter – 4 TB
Salt – 3/4 tsp
Nutmeg – 1/4 tsp freshly grated
Honey – 3 TB
light-brown sugar – 3 TB
Granulated Sugar – 1/4 cup
Eggs – 3, lightly beaten
Vanilla extract – 1 tsp
milk – 1 1/2 cups, heated
Unsalted Butter – 1.5 tsp, softened
The casserole topping
Brown Sugar – 1/2 cup
All-purpose flour – 1/2 cup
Cinnamon – 1/4 tsp, ground
Nutmeg – 1/4 tsp, freshly grated
Salt – 1/8 tsp
Unsalted Butter – 4 TB, chilled
Pecans – 1/2 C, chopped

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Instructions

Preheat the oven to 350°. On a baking sheet, bake the sweet potatoes for about 45 minutes to 1 hour, or until tender. Let cool slightly, then peel.
Raise the oven temp to 375°.
In a mixing bowl, beat the hot sweet potatoes on low speed, adding the butter, sugar, brown sugar, honey, vanilla, salt and nutmeg, beating until blended. Add the eggs and beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the hot milk.
Butter a 13-by-9-by-2-inch baking dish and pour in the sweet potatoes, and spread in an even layer.
In a bowl, rub together the flour, brown sugar, cinnamon, nutmeg and salt. Cut in the butter until the mixture resembles coarse meal. Stir in the pecans.
Sprinkle the topping over the potatoes and bake for 1 to 1 1/4 hours, browning the topping till crisp. If the topping starts to brown around the edges before the center is crisped, cut a large hole in the center of a sheet of foil and place it over the dish while it finishes baking. Serve hot.

Notes

Not Included In the Box: nutmeg, honey, light-brown sugar, granulated sugar, vanilla, milk, butter, flour, cinnamon, salt.
Chef Tip: You can prep the sweet potatoes and topping the day before and store in the fridge. Just remember to bring them to room temperature before assembling.
Small Boxes- cut this recipe in half.

Southern Style Portabello Mushrooms and Cornbread

January 13, 2018 Filed Under: Recipes, Vegetarian Meals

Southern Style Portabello Mushrooms and Cornbread

Author: Danielle Goldstein

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Description

This recipe follows Edna Lewis’ belief that the trick when cooking mushrooms is to do it “over high heat, as this seems to seal in their moisture and keep them plump and firm.”

Ingredients

Scale

For the Cornbread-
Cornbread mix, your portion
1/2 cup shredded cheddar cheese, optional
For the Mushrooms-
Portabello mushrooms, your portion
Dried mushrooms, any type, 2 TBS- optional
Butter, 2 TBS
Onion, chopped, 2/3 of a cup
Cabbage, chopped, 2/3 of a cup
Garlic, chopped, 4 cloves
Salt- 1 tsp
Paprika- 1 tsp
Black pepper- 1/4 tsp
Parsley, fresh chopped, 1/4 cup
Buttermilk, 1 cup, well shaken
4–6 dashes tabasco sauce, optional

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Instructions

For the Cornbread
Follow the directions on the package. If you like, you could add 1/2 cup shredded cheddar cheese to the batter before baking.
For the Mushrooms
Remove the stems from the mushrooms. In a small bowl combine the portabello mushroom stems and a handful of dried mushrooms, if you have some. Boil 1/4 cup of water and pour it over the mushrooms in the bowl. Immediately cover the bowl with plastic wrap or a little plate and set aside.
Wipe off the portabello mushrooms and slice each one diagonally into 4-6 “steaks” 1/2 inch thick. Rub the slices with the salt, pepper, and paprika. Get a cast iron pan searing hot and add a tiny amount of oil- 1/2 tsp or so. Carefully use a folded dry paper towel or clean kitchen towel to spread the oil across the pan. Add the mushrooms in a single layer and sear them on high heat for 2 minutes on each side. Set aside.
In a separate pan, melt the butter on medium heat. Add the onion, cabbage, and garlic. Saute until golden, about 5 minutes. Turn the heat down, and strain the bowl of mushroom stems and dried mushrooms into the pan so just the flavorful liquid is used. (You could also use the rehydrated dried mushrooms, if you like.) Cook at a lively simmer until most of the liquid is absorbed. Add the buttermilk, parsley, tabasco (optional) and the grilled portabello steaks, and cook just until warmed on a low heat. Don’t let it boil.
Serve the herby, creamy mushrooms with the cornbread and some crisp green salad.

Notes

Not Included in the Box: Dried mushrooms (opt.), butter, salt, paprika, black pepper, tabasco sauce (optional)
Chef Tip: You can dress up the sauce for the mushrooms by adding chopped scallions or dill toward the end of cooking. If you’re not a vegetarian, try sauteeing 4 TBS chopped bacon along with the onion.

Ottolenghi Inspired Marinated Sunchokes

January 7, 2018 Filed Under: Soups, Salads and Sides, Vegetarian Meals

Ottolenghi Inspired Marinated Sunchokes

Author: Danielle Goldstein

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Ingredients

Scale

1 lb sunchokes, peeled and cut lengthwise into wedges
3 TBS freshly squeezed lemon juice
1 larger red onion, sliced
12 large cloves garlic, sliced thin
1/2 a medium lemon, halved lengthwise and then very thinly sliced
1 tsp saffron threads, crushed (opt.)
3 1/2 tbsp olive oil
1 tbsp pink peppercorns, lightly crushed
1 cup parsley leaves, chopped
1 head radicchio, washed and sliced thin
2 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

In a medium saucepan, cover the Jerusalem artichokes with plenty of water and add half the lemon juice. Bring to a boil, lower the heat and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool. If you have never eaten sunchokes before, tread with caution as some people have trouble digesting them — they are rich in inulin, which is great for intestinal health.
Place the Jerusalem artichokes and all the remaining ingredients, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least two hours.

Notes

Not Included in the Box: saffron, olive oil, pink peppercorns, salt, pepper
Chef Tip: Enjoy cold as a salad, or heat gently in a pan and serve warm as a side dish.

Vietnamese Beef with Daikon Radish Salad

January 6, 2018 Filed Under: Meat Meals

Vietnamese Beef with Daikon Radish Salad

Author: Danielle Goldstein

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Description

quick, easy, healthy, and delicious– a winner!

Ingredients

Scale

Grass fed sirloin steak- your portion
2 TBS verjus
2 TBS each of ginger and garlic- chopped
2 TBS granulated sugar
juice of 1 lemon
2 TBS fish sauce
1/2 tsp chile sauce such as sriracha, or large pinch chile flakes
1 daikon radish, peeled and grated or shredded
1 shallot- peeled and sliced thinly
4 TBS rice vinegar, white wine vinegar, or champagne vinegar
1 TBS granulated sugar
1/2 tsp salt
1/4 cup each of mint and cilantro, chopped coarsely
Salt and pepper to taste
Lettuce- your portion, washed, dried and torn
1 satsuma, juiced
2 TBS sesame oil, olive oil, or avocado oil- your choice
3 cups steamed brown rice

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Instructions

Start by marinating the beef. Mix together the verjus, ginger, garlic, sugar, lemon juice fish sauce, & chile sauce. If you don’t have fish sauce you could try oyster sauce or soy sauce to substitute. Slice your beef into nice strips against the grain, about 1/2 inch thick. Mix the beef with the marinade and let it sit in the marinade for 20-60 minutes while you prepare everything else, but not longer than 60 minutes.
Meanwhile, put your shredded daikon radish and sliced shallot into a medium sized glass or ceramic bowl. Put your vinegar in a little pot and bring it to a boil on the stove with 1 TBS sugar and 1/2 tsp salt. As soon as it boils, pour the whole thing on top of your bowl of daikon and shallots. Cover the bowl and let it sit 15-45 minutes. Prepare the rest of your salad in a separate bowl by mixing torn lettuce with a generous amount of fresh mint and cilantro, adding a bit of salt and pepper.
To cook the beef, heat a cast iron pan on medium high heat until you can feel heat radiating above it. Add a small glug of cooking oil, then add the beef and let it sear on high heat for about 3 minutes on each side, until it’s deep brown and glossy.
Use a fork or slotted spoon to remove the daikon and shallots from the vinegar, and put them on top of your salad. Add the satsuma juice and flavorful oil and toss the salad together. Serve with the warm beef and a scoop of steamed rice.

Notes

Not Included in the Box: granulated sugar, fish sauce, chile sauce, vinegar, salt, and pepper
Chef Tips: In Vietnam you might toast some raw brown rice in a pan on medium low heat for 7-10 minutes, then grind it up finely in a spice grinder and sprinkle it on top. You can try this, or you can sprinkle toasted peanuts on top for great effect!

Blintzes with Fruit Compote

December 6, 2017 Filed Under: Recipes

Blintzes with Fruit Compote

Author: Danielle Goldstein

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Ingredients

Scale

Batter-
2 eggs- beaten
1/2 cup milk
1/4 cup all purpose flour
1/4 tsp salt
2 TBS melted butter
Filling-
1 cup ricotta cheese, drained well
1 egg, beaten
1 TBS all purpose flour
1 TBS sugar
1 tsp vanilla
1 tsp fresh lemon zest
1/2 tsp nutmeg
3–4 TBS butter, for frying
4 TBS sour cream, for serving
Compote-
2/3 cup prunes, chopped
3 tangerines, seeded and chopped, with the skin
1/3 cup sugar
1 cup water
1 stick cinnamon

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Instructions

1- For the blintzes, mix the batter ingredients very vigorously until smooth and let the batter sit and rest while you make the filling and start the fruit compote.
2- For the blintz filling, mix all the ingredients in a small bowl and chill.
3- For the fruit compote, put all the ingredients in a small pot and simmer 30 minutes until you have a thick, sweet sauce.
4- Now, back to the blintzes. Get a small saute pan hot, and put 1/2 TBS of butter in it. Add 2 oz of blintz batter, using a ladle, and swirl the pan around to distribute the batter evenly in a thin circle. Cook about 3 minutes until starting to brown but still soft, flip, and cook another minute. Remove to a plate. Repeat this for all the batter, stacking the blintzes on top of each other.
5- To fill the blintzes, lay a pancake on a plate and add 1 1/2 TBS filling. Roll it up and repeat for all the blintzes.
6- Now get a large saute pan very hot and add 3 or 4 TBS butter. Place the filled blintzes in the pan, seam side down, and cook on medium high heat until sealed and brown, about 1-2 minutes. Carefully flip the blintzes and brown on the other side. Serve with a dollop of sour cream and a spoonful of fruit compote on top.

Notes

Not Included in the box: milk, flour, salt, ricotta cheese, sugar, vanilla, nutmeg, cinnamon stick

Celeriac Ruben Sandwiches

December 6, 2017 Filed Under: Kitchen Boxes, Vegetarian Meals

Celeriac Ruben Sandwiches

Author: Danielle Goldstein

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Description

A great vegetarian twist on a deli favorite.

Ingredients

Scale

1 head celeriac, peeled and sliced into thin circles
1 TBS kosher salt
8 slices marbled rye or Jewish rye bread
1 TBS spicy mustard
1 TBS mayonnaise
1 cup sauerkraut
8 slices swiss cheese
pickle chips, optional
2 TBS butter

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Instructions

1- Put the peeled celeriac slices in a small pot of water and add the salt. Simmer for 10-15 minutes, until tender but not falling apart, then drain.
2- Spread each slice of rye with spicy mustard and mayo. On 4 of the pieces of rye, add 4 or 5 cooked celeraic slices, a heap of sauerkraut, 2 slices of cheese, and optional a few pickle chips. Top with the other slice of bread.
3- Butter the outside of the bread, and place sandwiches on a baking sheet. Bake in a 400 degree oven about 5 minutes, until cheese starts to melt. Cut in half and enjoy!

Notes

Not included in the box: Kosher salt, rye bread, mustard, mayo, swiss cheese, pickle chips (opt)

Potato Kugel

December 6, 2017 Filed Under: Vegetarian Meals

Potato Kugel

Author: Danielle Goldstein

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Ingredients

Scale

4 Russet potatoes- peeled and grated
2 onions- peeled and grated
4 eggs- beaten
1/2 cup of matzoh meal, cracker crumbs, or breadcrumbs
1 TBS kosher salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp black pepper
3 TBS grapeseed oil

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Instructions

1- Heat the oven to 400 degrees. After you grate your onions and potatoes and cry a little over the onions, squeeze out as much water as you can, and discard it. Place a heavy glass baking pan, 9×9 inches, into the oven to heat up while you finish the batter.
2- Mix the onions and potatoes with the eggs, matzoh meal, salt, nutmeg, cinnamon, and pepper. Take the pan out of the oven and pour the oil into the pan. Carefully tilt the pan all around to spread the oil. Quickly pour in the potato batter, it should sizzle.
3- Right away put the kugel in the oven and bake 40-55 minutes, until crispy. Allow to sit for 20 minutes before cutting the kugel into squares.

Notes

Not Included in the Box: Matzoh meal, kosher salt, nutmeg, cinnamon, black pepper, grapeseed oil

Parsnip, Celery Root, and Ginger Soup

November 27, 2017 Filed Under: Soups, Salads and Sides, Vegetarian Meals

Parsnip, Celery Root, and Ginger Soup

Author: Danielle Goldstein

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Description

The beauty of this soup is that you can make it completely vegan, with olive oil and no cream, and it will still be rich and creamy.

Ingredients

Scale

2 TBS butter, ghee, or olive oil
1 onion, peeled and diced
1 inch piece of ginger, peeled and rough chopped
1 apple, peeled, cored, and chopped
4–6 parsnips, peeled and rough chopped
1 cup celery root, peeled and rough chopped
1 waxy potato (such as yukon gold or red potatoes), peeled and rough chopped
4–6 cups filtered water or vegetable stock
1/2 cup cream (optional)
Salt and black pepper to taste
1 apple, peeled and grated
1 TBS chopped parsley
Juice of 1/4 of a lemon

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Instructions

1- In a soup pot, heat the butter, ghee, or oil on medium low heat. Add the onion, ginger, and apple, stir them around, and let them cook until they soften up, about 8-10 minutes.
2- Add the parsnips, celery root, and potato, along with the water or stock. Let the soup bubble and simmer 30- 40 minutes.
3- Use an immersion blender (if you have one), to carefully puree the soup. Otherwise, you could put it in a regular blender, in several batches, covering the blender with a towel so you don’t get spattered with hot soup.
4- Put the pureed soup back on the stove and adjust the salt and pepper. You can finish it with a little cream if you have some, but it should have a nice creaminess from the parsnips. In a little bowl, mix the grated apple and chopped parsley with some lemon juice and use it to top each portion of piping hot soup.

Notes

Not included in the Box: Ghee or olive oil (opt), vegetable stock (opt), cream (opt), salt.
Chef’s Tip: If you have any pastry scraps left from the root vegetable quiche, you can cut them into strips, paint them with olive oil or cream, and sprinkle them with sea salt and black pepper. Then bake them at 400F for about 5 minutes, and use these savory crispy delights to garnish your soup.

Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

November 27, 2017 Filed Under: Soups, Salads and Sides, Vegetarian Meals

Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

Author: Danielle Goldstein

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Description

A variation of this recipe was one of the most popular menu items at my restaurant.

Ingredients

Scale

2 beets
2–3 oranges, peeled
1 cup spinach, washed, dried and cut into shreds
1 head fennel
1 cup green beans
1/4 cup champagne vinegar
1 TBS dijon mustard
1 garlic clove, minced
1 tsp honey
3/4 cup walnut oil or olive oil
salt and pepper to taste

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Instructions

1- Place the beets in a pot and cover with cold water. On the stovetop, bring them up to a boil, reduce the heat to a simmer, and simmer 30-35 minutes until a knife slides in and out easily. When they are tender but not mushy, use a slotted spoon to remove them to a plate and let them cool for about 15 minutes while you prep the rest of the salad.
2- For the salad, cut the peeled oranges into circles about 1/2 inch thick and set aside. Cut the core out of the fennel root and shave it very thin on a mandoline or with a knife. Wash the green beans and chop them into 1/4 inch pieces and set aside.
3- Make the vinaigrette by whisking the champagne vinegar, mustard, garlic, and honey in a bowl. Slowly whisk in the oil until you have a nice thick dressing. Add salt and pepper to taste.
4- When the beets have cooled a bit, use a paper towel to rub off all of the skin, retaining their nice round shape. Cut them into 1/2 inch rounds.
5- On 4 plates, alternately lay down a beet circle, orange circle, etc until you have used all of the beets and oranges. Mix the spinach, fennel, and green beans in a bowl with some of the dressing and place this mix next to the beets/oranges on each plate. Drizzle some more dressing over the beets and oranges, and some salt and pepper if you please. A striking salad that will impress your guests!

Notes

Not included in the box: Champagne vinegar, mustard, honey, oil, salt
Chef’s Tips: You could add toasted walnuts and goat cheese to this salad for some extra wow factor.

Potato Latkes with Apple-Pear Sauce

November 27, 2017 Filed Under: Soups, Salads and Sides, Vegetarian Meals

Potato Latkes with Apple Pear Sauce

Author: Danielle Goldstein

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Description

What better way to usher in December than with these irresistible, crispy little gems.

Ingredients

Scale

Apple Pear Sauce

2 apples, peeled, cored, and diced
2 pears, peeled, cored, and diced
3 TBS granulated sugar
1/4 cup water
1 stick of cinnamon (optional)

Potato Latkes

2 lb potatoes, peeled
1 brown or yellow onion, peeled
1 TBS kosher salt
1 tsp coarsely ground black pepper
1 egg
2 TBS flour, matzoh meal, or rice flour
about 1 cup of grapeseed, avocado, or olive oil- for frying

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Instructions

1- To make the apple pear sauce, combine the ingredients in a small pot and simmer on low heat 30 minutes, stirring occasionally. Remove the cinnamon stick at the end, if you used one.
2- For the latkes: Using a large box grater, grate the peeled potatoes into a bowl. Grate the onion into the same bowl, and try not to cry. Add the kosher salt, and use your hands to mix well.
3- In a separate large bowl, beat the egg. Working with a big handful of potato-onion mixture at a time, squeeze out as much liquid as possible. Transfer each squeezed handful into the bowl with the egg. Once all of the potato-onion mixture is in the bowl with the egg, add the black pepper and the matzoh meal, flour, or rice flour, and mix well with a fork.
4- In a large frying pan, heat the oil on medium. While it heats up, form the potato mixture into patties about 2 1/2 inches in diameter with your hands. You can put these on a baking sheet until you’re ready to fry them.
5- Fry up the latkes in the hot oil, about 3 minutes per side. Drain well on paper towels and serve hot, with the apple pear sauce.

Notes

Not Included in the Box: Cinnamon stick (opt.), kosher salt, matzoh meal, flour, or rice flour, oil for frying