Swiss Chard Mini Galettes

 

Little hand pies are such a joy to eat! Better than a burger (less mess!) and usually made of flour and butter, total deliciousness!

Every cuisine around the world has some version. Pasties from Cornwall, Empanadas from Central America, Samosas from India, Scacciatas from Sicily or Galette's from France. I love them all! 

Galettes are super easy, just roll out a filling, place some cooked veggies in it and pop it in the oven to bake the dough and Voila! Heaven in your hand!

Tuscan Kale Salad with Miso Lime Dressing

Now that we are fully into Fall weather, even here on the northern California coast, I find myself craving heartier salad greens, specifically Tuscan kale, also known as black kale. 

For me, black kale is tastier and has just that much more juice to its leaves than curly kale and is great for Asian style dressing such as the miso lime soy dressing used here. 

At this time of year, shredding in some root vegetables such as turnips, carrots, or radishes of any sort is always a good choice. Even adding some shredded apple would be fun!

This dressing will taste strong on its own, but I find that it melds well with the shredded veggies which mellow out its sharpness, and its acid really tames the bitterness of the kale.

White Bean and Greens Burger

The longer I cook, the more it takes to impress me, which is probably the reason the posts on this blog have gotten fewer and fewer. With over 800 posts (!!) there is not that much new for me to write about, but I keep trying. So this one was a real shocker for me.

Who would have thought that white beans, garlic and sauteed greens could taste so good?! This burger came together out of a need to use up what was in the fridge, but now I go out of my way to make it. I am still a bit dumbfounded.

Any greens will do - my first go was with steamed radish greens - and whether you make your beans from scratch and add in some cloves of garlic when you cook the beans or use bean from a can, this burger is still great. It might be the chipotle mayo that brings it all together, but whatever the reason, this burger is better than the sum of its parts!

Eating Vegetables in the Dark Months

So today marks the end of Day Light Saving time, and many people are sad, literally for those with SAD. Do you too desire to howl at the moon over the loss of light and summer vegetables? Well, allow me to offer a few salvos on how to eat those winter vegetables that seem so uninspiring but are truly hidden gems!

First of all, banish steaming from your cooking repertoire. Really, except greens, just Don't Do It!

Oil up your cast iron skillet...What? You don't have one? Get thee to an Ace Hardware immediately (yes, Ace Hardware), and buy a pre-seasoned one immediately.

And we are not talking starchy squash or potatoes here. Yes, they are winter comfort food, but from my perspective they were created to fatten up humans who had spent the long Spring, Summer and Fall months growing and preparing their store of food for the rest of the year, and during that time they worked hard, "to the bone" and became lean. Winter was the time to rest their weary bones and fatten up, hence the starchy foods. Notice that we no longer need to do that, so portion those starchy veggies accordingly.

I am talking Broccoli, Cabbage, Carrots, Cauliflower, Fennel, and Romanesco! Prepare yourself for Deliciousness!

All of these recipes can be stripped down to the simplicity of searing vegetables in a hot skillet with just olive oil and salt or exalted with additional touches. It is up to your time and inclination.

BROCCOLI

Lemon Garlic Broccoli with shredded parmesan or pecorino on top is to die for. Baking works fine but instead of heating up the whole oven (energy waste) just sear them in a pan on the stovetop, covered, and tip the water that evaporates into the cover back into the pan to fully steam it. Leave out the garlic, lemon and cheese altogether for a faster and just as satisfying dish.

Broccoli Fritters with Aioli is great for breakfast, lunch and dinner! If you're not into making aioli, just mix mayo with chipotle sauce for a great dipping sauce or sour cream works great as well.

For the truly ambitious - that it is sooooo worth the work - there is Cheddar Tacos with Broccoli and Sausage (faux or real). Yes, taco shells made from cheddar cheese, filled with broccoli and sausage. I mean, really, can it get any better?

CABBAGE

Cabbage's sex appeal is right up there with...broken twigs. But trust me, once you try Pan Seared Cabbage with Honey Mustard Dill Sauce, your eyes and taste buds will be opened!

And if you haven't been entranced by the sweet complexity of red cabbage yet, People! What are you waiting for! Braised Red Cabbage with Dried Cranberries and Mint will astound you! Of course you could do your own version of Pan Seared Cabbage with the red stuff, but don't be surprised if the edges turn blue (yes, really!)

CARROTS

Liberate your idea of 'slaw and make this Naked Carrot and Apple Slaw. Shred carrots, apples and add some color (mint or parsley or cilantro) and some squirts of lemon juice and salt and you have a refreshing side dish. Plus it's really pretty!

If your family already are carrot fans, introduce this traditional Carrot Ginger Miso Dressing that is great in Sushi Hand Rolls or drizzled over raw or steamed greens.

CAULIFLOWER

Cauliflower and cabbage vie for my most favorite veggie at this time of year, and it's still neck and neck! However, lately this has been my favorite; Pan Seared Cauliflower Parmesan Style. Easier than breading it, (tho here's the recipe for that), quick, delicious, and veggie-centric.

My other favorite does involve the oven, but once you try Cauliflower Gratin, you will start to Gratin EVERYTHING, and I make no apologies for making you understand how easy it is to do!

And for those of you who love Mexican food, Cauliflower and Poblano Enchiladas is for you (and here's the vegan version!).

FENNEL

Truly one of those vegetables that people think, "oh Fennel, how exciting!" but then don't know what to do with it. Sear it in a pan and eat it plan or gussy it up as in Fennel and Orange and Red Pepper fFakes or slice it thin with Celery and Lemon and Parmesan or... you get the picture.

But my latest love is Rye Rags with Italian Sausage and Fennel, from my favorite restaurant and subsequent cookbook, Gjelina. Oh heavens, to eat like this everyday!

ROMANESCO

Ah, Romanesco! The beauty seduces you, the taste mystifies, and its season is all too short. Eat it up while you can! Roast it in the oven or pan seared, it is wonderful on its own. Pictured is another riff on Gjelina's recipe, Pan Seared Romanesco with Pear and Sumac. While my version went with pears, Gjelina used golden raisins. I love both. If you are going to go the more elaborate route, don't skip the sumac, it makes the dish.

Of course tossing any of these pan seared veggies with olive oil, grated garlic and your favorite thick pasta shape is a great way to have your dinner all in one. Fusilli with Romanesco is one of my easy weeknight meals.

Hugs!

Grilled Escarole with Caesar Dressing and Sungold Tomatoes

If you have not yet discovered how delicious grilling your salad greens is, now is the time!

Sure, you can be like the crowd and grill your romaine or your kale but why not step way outside the box and get some escarole. Yes! Escarole!

Escarole is part of the bitter green family, which is so nutritious and good for you but sometimes hard to swallow because it is literally bitter, at least when it is raw. But grilling almost anything will not only wilt the greens bring out its hidden sweetness. Drizzle it with the delicious caesar dressing and even the most skeptical of eaters will be won over!

While you can definitely grill on the stovetop, which I do in the wintertime, grilling over wood charcoal gives it a great smoky flavor that only wood imparts.

Cottage Cheese Cakes with Garlic Green Sauce

I know the title is about as unglamourous as you can get, but trust me on this one. And especially if you're looking for something easy to throw together to hold back the hordes as you prepare the big special dinner, this easy peasy recipe is it.

Toss a carton (15oz) of cottage cheese with 2 eggs and 3 tablespoons flour and blend well and then pan fry. Voila! Super tasty and crowd pleasing! Usually I spoon over some sort of garlic and greens puree whether its fancy with basil or some cooked swiss chard. Either way, it always pleases.

This is a great weeknite dinner as well, don't confine it to brunch!

Oh, and happy solstice, yule and christmas!

Spinach Spaetzle with Sundried Tomatoes and Olives

Spaetzle is one of those names that sounds extremely foreign, enough so that many people probably think it is a) hard to make, b) not worth the effort, and or c) over rated. Wrong, wrong and wrong!

Not only is it fun to make and delicious to boot, but easy as well. Whodda thunk it!

While this recipe came from the New York Times' David Tanis, it was a comment from a German cook that tipped me off on how to easily create fun little spaetzle; using the dull edge of a large knife to slide slivers of dough into the boiling water. Brilliant and fun!

Obviously you can add bacon (David's version) instead of the olives and sundried tomatoes that I mixed in. Either way, do keep the crisp sage leaves, they are a real treat.

Roasted Yam Planks and Swiss Chard Lasagna, Bolognese Style

My hubby works for a food co-op and we get lots of "seconds" produce, which I love to receive! But sometimes the greens, usually swiss chard, starts to pile up in the refrigerator and then creativity is needed to use it up. This was a sensational way to do just that!

Since wheat is no longer my friend, any pasta passing my lips needs to be gluten free (ick) or made from scratch using spelt flour. But since there happened to be about a cup of bechemel sauce sitting in the refrigerator (which was to have been used to cream said bunches of swiss chard but didn't happen), I realized making a Bolognese style lasagna using oven roasted yam slices would probably make an amazing "lasagna." Yes, yes, it did!

Of course Italians would have been horrified at the heresy of roasted yam planks for lasagna noodles, but since I wasn't the first to think of it - hello Paleo folk! - I figured I wasn't going straight to Italian cuisine hell.

Bolognese style lasagna differs dramatically from what most Americans think of when it comes to lasagna. No abundance of cheese, usually a meat and tomato sauce, and bechamel sauce, that distinctively French sauce used to make cheese sauce. Trust me, you will want to try this if you have never had it!

Yes, it is lots of steps, but go easy on yourself and make a few things the day before; it is how I always do it when making lasagna with homemade pasta. Also, do not fret about using the tomato sauce shortcut; it was some leftover sauce in the refrigerator that cemented my idea of this recipe!

Smoky Swiss Chard with Caesar Dressing and Garlic Breadcrumbs

When I lived in Los Angeles my sister and I started our own eating out club, trying fun and more high end restaurants so we could eat good food, dress up, and have a sisters' night out. On one of those nights we ate at Gjelina in Venice Beach, on Abbott Kinney Boulevard and a love affair began.

Small plates, amazing pizza, great wine list, fun people watching and just mind blowing food, every single time. And then 101 Cookbooks posted a recipe from Gjelina the cookbook. Who knew! Bought the book immediately and made this; it felt like I was sitting in that noisy corner restaurant again only we're more than 1,000 miles away. I can't rave enough, so I'll just sit back and let you all enjoy discovering the magic.

Reading through the book cover to cover in one sitting, no joke, I realized again the importance of garnishes and sauces for making a dish special. The vegetables really are the stars although there are chapters on meat and fish; but don't be fooled into thinking vegetarians won't adore this book as well. What chef Travis Lett does with condiments will split your head open like you had inhaled pop rocks!

Lett grills lots of greens in the restaurant and many of the recipes include this technique. While I made the dressing exactly as the recipe directed, I used the swiss chard that I had and grilled it on a flattop cast iron pan (it's round like a pan but has no sides) and it produced an incredibly smoky flavor with the chard. When summer comes, grilling greens (kale, lettuces, chicories) will surly become a staple.

Buckwheat Crepes with Artichokes, Tomato Jam and Chevre

Before moving to Arcata crepes were not high on my must eat or make list. A trip to Renata's Creperie changed all that! While it's lovely to eat out and be served, it is equally fun to try and replicate the goodness as home. This recipe worked beautifully!

Crispy edges, moist and spongy crepes, and any fillings my heart desired! It's a new meal for the weekend brunch menu and so many new ideas to try out! In this version, the tomato jam, chevre and artichoke hearts was the favorite. But the swiss chard, mushroom and chevre was a close second. Serve them with a dollop of sour cream, creme fraiche or yogurt if you like.

What I really loved about this batter was how easily it fried up; there was no broken, messy first one. They were beautiful from the get go! Make sure you're using large eggs; smaller ones may require an extra egg or half. Also, I did use spelt flour here, so if you are using regular wheat flour, you may need a tablespoon or two more of the milk.

Also, if possible, make the batter the night before and allow it to sit in the refrigerator covered with plastic wrap overnight. This step allows it to thicken and makes for a smooth batter that cooks up beautifully.