Adapted from cooking.nytimes.com
1 pound (1 quart) potatoes
Beets from 1 bunch of beets
1 small onion, minced
2-3 hard boiled eggs, chopped
1 bulb fennel, raw, sliced into thin slivers
2 T sherry or red wine vinegar
1 T Dijion mustard
1/4 c plain yogurt
1/4 c olive oil
Salt and pepper to taste
Preheat oven to 400 degrees F. Trim the beets into 1 inch chunks, toss with olive oil and place in a roasting pan. Roast until tender. Remove and let cool
Boil the potatoes in salted water until just fork tender. Remove and run under cold water. When cool enough to handle, cut into 1 inch chunks.
Combine the beets, potatoes, eggs and fennel in a bowl that can accommodate all of them.
In another small bowl, combine the remaining ingredients and whisk until well combined. Drizzle the dressing over the potato and beet mixture. Taste and adjust for salt and pepper. Serve warm promptly, or allow to cool in the refrigerator before serving.
Peas and New potatoes in Cream
1 1/2 pint of shelling peas, shelled
1 quart new potatoes
1 T Butter
1 T Olive oil
1 clove garlic, minced (optional)
1 splash of dry white wine
1 c. heavy cream
Salt and pepper to taste
Place the new potatoes in a saucepan of boiling water. Cook until just soft, but still slightly al dente. Drain and set aside.
Bring another inch of water to boil in the saucepan. Cook the peas in the boiling water for approximately 5 minutes. Drain and rinse under cold water.
In a heavy pan, heat the oil and butter over medium heat. Add the potatoes and brown on one side. Flip and brown on the other side. Add the peas, garlic (if using) and splash of wine. Cook until the alcohol smell subsides. Add the cream and bring back to a boil. Reduce heat to a simmer. Taste for seasoning and adjust with salt and pepper. Cover the pan and simmer until the cream is slightly thickened. Serve immediately.
Baba Ghanoush
1 large Eggplant, whole
1-2 T Olive Oil
2 Cloves Garlic, Minced
1/4 C Lemon Juice
2 T Tahini (optional)
Salt and Pepper to taste
Either over the open flame of a gas range, under an electric broiler, or over a hot grill, roast the whole eggplant until the skin is charred and blistered and the eggplant is soft. Set aside to cool.
Once cool, peel off as much of the skin as possible and place the flesh in a food processor. Add the garlic, oil, tahini (if using), and lemon juice, and blend until smooth. Add salt and pepper to taste.
Serve as a side with fresh pita bread, or spread on any sandwich for an extra creamy, smoky punch.
Tomato Leek Tart
Puff Pastry - Either store bought or homemade. Here's a good recipe.
2 T Olive Oil
3 Leeks, sliced thin
4 t mixed, fresh herbs (basil, thyme, rosemary, oregano, your choice)
1/2 t salt
1/2 t pepper
3 Tomatoes, sliced
4 Cloves garlic
1/2 c Parmesan Cheese
Rinse a baking sheet and let the excess water drain off. Do not dry.
Roll the pastry into a 16x12 inch rectangle, 1/4" thick. Place the dough onto the wetted baking sheet.
Preheat an oven to 400 degrees.
Heat the olive oil in a heavy skillet over moderate heat. add the leeks, herbs, salt and pepper and cook until softened and starting to turn golden. 10 minutes. Stir in the garlic, cook for one more minute then remove from the heat.
Sprinkle the cheese evenly over the pastry. Place the leeks over the cheese and then top with the sliced tomatoes, overlapping slightly. Turn the corners and edges of the pastry over the filling. Brush the entire dish with olive oil. Bake until the pastry is golden and crisp, about 30 minutes. Remove from the oven and sprinkle with extra cheese and herbs if desired.
Oaxaca Summer Squash and Corn Medley
1 yellow crookneck squash, sliced thin
1 zucchini, sliced thin
1 small eggplant, peeled, and cut into 1″ cubes (optional)
2 medium corn on the cob
1/2 onion, diced
1/4 cup olive oil
4 ounces of Oaxaca Queso Fresco, cut into 1/2″ cubes
2 T. salsa verde
1 T. salt
salt and pepper to taste
In a sautee pan, add the olive oil and heat over medium until a splash of water sizzles. Add the eggplant cubes and sprinkle evenly with 1 T. salt. Sautee for five minutes over medium-high heat, then reduce heat to low, cover pan and cook for 15 minutes. Add onions, zucchini and squash. Stir well and cover. Continue cooking over low heat for another 15 minutes. Meanwhile, using a sharp paring knife, hold the corn cob small side up and cut the kernels off the cob. Add pesto or salsa verde to squash and eggplant mixture at the end of the total 30 minutes cooking time. Eggplant and onions should be transluscent and squash should be soft but the slices still intact. Taste. Correct the seasoning. Just before serving, add the fresh corn kernels and Queso Fresco. Stir. Cover for 2-3 minutes until cheese begins to soften and kernels are cooked.