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November 2011 COTM: Gourmet II: Salads; Vegetables

Please use this thread to discuss and review recipes from the chapters about salads and vegetables.

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  1. Last week we made the Squash, Tomatoes and Corn with Jack Cheese PAGE 593. I love this recipe- very easy to make and it's almost a main dish and reheats well. My only critique is that it could use some heat as a traditional Calabacitas usually has more bite.

    1 Reply
    1. re: Berheenia

      I wish that the recipe titles would also include the "ethnic" name that it would commonly be known by. It's sometimes not even listed in the introduction. Where's the consistency? I completely would have missed this recipe for that reason. Good to know it's in there!

    2. Sautéed Cabbage with Bacon and Cream, Pg. 528, 2004 Ed.

      We love cabbage and this recipe is very nice indeed. The head notes state that it's very rich but I subbed 1/2 & 1/2 cream for heavy cream and used 4 thin slices of pancetta instead of 1/4 lb. bacon so I feel ever so virtuous....

      Simple process: cook bacon till golden. Add Very thinly sliced cabbage - without core. Cook over medium heat till wilted. Stir in cream, cover, reduce heat, cook for about 15-ish minutes till cabbage is very tender. Season with S & P. That's it. Surprising how much flavor the cabbage has with these simple ingredients. It's a great and quick side dish for any meat or fish. I served it with a riff of the Cuban Sandwiches on page 192.

      1. Poblano Strips with Onion and Cream p.559

        This was the easiest side I've made in a while, and it blew me away! The simplicity of the dish had me a bit skeptical, as it is merely roasted poblano strips (which I broiled in the oven), sauteed onion slivers, and crema simmered together for a few minutes. But the flavours! Smoky, tangy, spicy.....due to a serious lack of authentic Mexican eateries in my areas, I've never had rajas con crema before. It seems I've been missing out! This will definitely go into my Mexican repertoire for future meals.

        3 Replies
        1. re: Allegra_K

          Would have totally overlooked this - thank you so much for the rave report. I'll have to try it.

          1. re: Allegra_K

            +1 on these: I haven't made these this month, but have several times prior, is one of the handful of recipes I've made from this book since I got it. It's a fabulous recipe.

            1. re: Allegra_K

              Thank you! Not sure I would have looked to this cookbook for this particular recipe, and I am so glad to know it's here.

            2. Sweet Potato and Parsnip Puree (pg. 584)

              I was going to make one of my favorite sweet potato recipes (roasted spiced sweet potatoes) but saw this on the same page and decided to branch out.

              I liked this very much and can see this in my sweet potato repetoire if I can get away from the spiced ones (have I said how much I LOVE that recipe?).

              I mostly made this following the instructions but had to make some modifications because I didn't have everything. It's definitely an easy and fast recipe. Cut the potatoes and parsnips into small chunks. Boil until they are tender. Drain and blend with butter until smooth (I used an immersion blender).

              Add milk, brown sugar and salt. This is where I changed it. I didn't have milk, so I used cream, but less then called for. I don't like adding brown sugar or any sugar to vegetables so I skipped this.

              The whole thing was just comfort food. It was creamy and dreamy like mashed potatoes but with a slight sweetness and earthiness from the sweet potatoes and parsnips.

              Definite keeper.

              1 Reply
              1. re: beetlebug

                The brown sugar in my larder must be at least 5 years old. I keep it for a rainy day. When I have any serious doubts, I will substitute a organic turbinado type sugar and it seems to work.

              2. I'm getting ready to make the Moroccan-Style Carrots on p. 529; however, I did look at Epicurious online to see if there was a print-off I could use instead of scanning this big book.

                I note that epicurious calls for 1/2 lb. carrots, whereas p. 529 recipe using 2 pounds.
                Will have to use my own judgment making this recipe after I prep them. Using my own garden-grown carrots and don't want to ruin them.

                1. Cuban-Style Yuca with Garlic Lemon Oil p.590

                  Another winner! And so easy......

                  Peeled yuca is boiled until tender, drained, cut into strips; while still warm, drizzled with a sizzling oil comprising of garlic, lemon, salt and pepper. I enjoy yuca often enough, but have never had it in this form. I loved the full flavoured oil, and imagine that a similar method would work well with all sorts of citrus fruit juices.
                  I shallow-fried half of the yuca (pre-sauce) and poured the oil over that portion as well, and it was probably even better, because, well, everything tastes better deep fried.
                  I could eat this often.

                  3 Replies
                  1. re: Allegra_K

                    Never eaten yucca previously, I am curious (after looking online) regarding time for cooking - I see here http://www.epicurious.com/recipes/foo...
                    they are cooking it 50 minutes. I saw another recipe calling for 45 minutes cooking, and others for around 30 minutes.

                    But I see Gourmet recipe calls for bringing to a boil, and simmering for 15-20 minutes.

                    You say that you boiled until tender. Have you prepared yucca often to know approximate boiling time - I always give potatoes a good 20 minutes - that sort of thing.

                    I think I'll try it - thanks.

                    1. re: Rella

                      I've read that raw Yuca is poisonous so you need to thoroughly peel it and boil it at least 20 minutes before eating,

                      1. re: Rella

                        I had sliced my yuca into wedges before cooking, which took about 20 minutes to cook through. If you just used the sliced rounds, it would be closer to 40-50 minutes. You can usually tell that if it's underdone by the color. The uncooked starch in the middle would be noticeably whiter than the surrounding area, and it would definitely have resistance when pierced. There is also the sinewy rope running along the middle that will need to be removed, and that never changes shades.

                    2. Pan-Browned Brussels Sprouts, Pg. 526

                      Brussels Sprouts is a favorite Autumn and Winter vegetable for us and this recipe is a simple but tasty way to cook them. Prep the sprouts and slice them in half from top to bottom. Melt some butter in a cast iron skillet, add chopped garlic and cook till golden. Remove to a bowl. Place the sprout halves cut side down in the skillet and at this point sprinkle some pine nuts and salt over. I omitted the pine nuts due to dietary restrictions. Cook the sprouts till "crisp tender and golden." The next step is to remove the sprouts and continue cooking the nuts... Return the sprouts and garlic to the skillet when the nuts are toasted.

                      I was going to roast sprouts, potatoes and butternut squash last night but my oven was behaving badly. This recipe was a godsend. Simple, quick and tasty. Very good with turkey burgers and the Potato and Thyme Salad on page148.

                      5 Replies
                      1. re: Gio

                        I made these w/o the pine nuts too because I didn't have any and they are so good- nutty and intense brussel taste.

                        1. re: Gio

                          I can only concur with Gio and Berhennia that the sprouts in this recipe are very good and quite easy. I sliced the garlic rather than chopping it, and I did use pine-nuts, which added a nice flavor and a bit of texture, but were not necessary, given that the sprouts and garlic are so simpatico on their own. One difference from the recipe's instructions: my large, burly sprouts (about 1 1/2 inch) took about 10 minutes longer to become crisp-tender that the 10-15 minutes that the recipe specified. They were still very satisfactory.

                          1. re: Goblin

                            I made this last night and thought it only OK. I prefer roasting the sprouts in the oven and I think it gives a better result. I also thought that the pine nuts were added too early and were in danger of burning before the sprouts were tender. Next time I'd do it in the oven, and add the pine nuts towards the end of cooking. But I prefer the roasted brussels recipe in Gourmet Today, which includes bacon.

                            Served with roast pork with lemon and potatoes from Nigel Slater's Kitchen Diaries which also suffered from a timing problem but I'll report on that in the relevant thread.

                            1. re: greedygirl

                              Good point, Greedygirl, about the nuts being in danger of burning by the time the sprouts themselves have browned--pine nuts get brown so quickly. Glad you mentioned this. I totally forgot that I ended up fishing them out early to avoid this, since I had larger sprouts that took extra time to brown. I then added them back to the pan along with the browned sprouts and garlic at the end before serving.

                              1. re: Goblin

                                yes I would say that if this recipe is written as described, its flawed - pine nuts take much less time to roast/fry than brussel sprouts, and I would be inclined not to add til the sprouts are well browned and tender - preferably after the sprouts are removed from the pan. I just did a couple of iterations of the oven roasted brussel sprouts with walnuts in the 150 recipes book and I cant imagine doing the two compoents together - walnuts too go much quicker.

                        2. Potato and Thyme Salad, Pg. 148

                          This recipe is from Darina Allen's Ballymaloe Cooking School. A place where I'm going to live in my next life. It's quite simple, easily prepared and a good extra dish for any occasion. Boiled new potatoes, which we had from the farmers' market, chopped fresh thyme - flowers and all, EVOO, S & P. Mix all together, taste and adjust seasoning if necessary, serve at room temperature. Nice, huh?

                          3 Replies
                          1. re: Gio

                            Well, gosh, now I had to look up Darina Allen's Ballymaloe Cooking School. Planning next vacation...
                            That potato salad sounds good too.

                            1. re: Gio

                              I make this all the time. The leftovers cook up into a great hash for the morning after too!

                              1. re: thinks too much

                                Hah... what leftovers? If my husband likes something he scoffs it till it's all gone. Seriously though, many thanks for the tip. I'll keep it in mind.

                            2. Green Beans and Squash with Sherry-Soy Butter, page 581.

                              I did not follow this recipe exactly. I made a fraction of the amounts, as the dish is designed to serve 8-10. Also, the vegetables are supposed to be finished in a 350 degree oven, and the oven was otherwise employed at an incompatible temperature. The squash was roasted beforehand and the green beans squeaked by with only their boiling. As I read the recipe, the beans are supposed to be cooked on the stovetop until tender, then added to the roasting squash for 20 minutes. I'll have to try it that way some time, but it sounds like it might be overkill.

                              The seasoning for the vegetables is provided by butter melted with sherry vinegar and soy sauce. The butter nicely cuts the bite of the vinegar and makes for an interesting combination. This is a very November dish, it was a fine accompaniment to the Chicken with Cornmeal Dumplings.

                              The recipe is here if you don't have the book:

                              2 Replies
                              1. re: L.Nightshade

                                I just today bought some green beans that looked worth cooking. I have a local farmers butternutsquash on hand as well. I'm going to give this a try this week thanks to your post.

                                1. re: L.Nightshade

                                  Roasted Squash and Green Beans with Sherry Soy Butter - p. 581

                                  I also did not follow this recipe exactly. I was looking for a butternut squash recipe, as I have a bunch from the CSA, and this looked appealing, but I didn't have any green beans. So I made Roasted Squash with Sherry Soy Butter. Just left the beans out. Also made this in a smaller quantity, since there were just two of us.

                                  You cut the squash into 1 1/2" pieces (I cut it smaller, about 3/4"), toss with olive oil, salt, pepper. Roast at 425 for about 40 minutes (since my pieces were smaller, mine was done faster than that). You are supposed to then add the beans to the mix and roast some more, but I wasn't using beans, and my squash was already cooked through and golden-brown, so I stopped here. While the squash roasted, I made the soy sherry butter. Just butter with some sherry vinegar and soy sauce, cooked in a saucepan and whisked until blended. I cooked mine a little extra, and let it reduce and thicken up a bit. You toss this over your squash (and beans, if using).

                                  This was really good. I'm sure the beans would be good too, but really, just as squash, it was excellent. The soy sauce and butter combination is one I have used quite a bit in Japanese recipes for potatoes, and I knew I liked it. That was part of what drew me to this recipe. The bit of sherry vinegar is a nice compliment to that, especially considering the sweetness of the squash. Definitely a winner.

                                2. Cheddar – and Garlic –Stuffed Potatoes – p. 571

                                  Doesn’t this just sound yummy!!?? With a new bbq on the deck we couldn’t resist grilling some steaks and what goes better with grilled steak but a delicious baked potato? This recipe fit the bill and took the ordinary to the extraordinary . . . . a truly scrumptious treat!

                                  Easy to make, potatoes are first roasted off along w a head of garlic. Pulp from garlic is mixed together with the potato innards, butter, sour cream and cheddar. Mixture is seasoned to taste before stuffing into potato shells, topping w additional cheese and baking for approx 20 mins.

                                  Yum! We’ll definitely have these again, everyone raved about them and I’d like to experiment with different cheeses.

                                  12 Replies
                                  1. re: Breadcrumbs

                                    Oh. My. God. That looks and sounds incredible. What other cheeses are you thinking of using when you experiment? I'd be happy to join you in this! Maybe a cheddar/pepper jack mix? Gruyere? Honestly, I think I could make one of these a full dinner.

                                    1. re: LulusMom

                                      Thanks so much LM! I love your ideas, they sound spectacular. I'd thought of trying a cream cheese/gorgonzola or blue blend to serve w steaks and I thought a Swiss cheese potato would be lovely w pork or a ham. The possibilities seem endless and to your point about making a meal out of this, as I ate my cheddar potato I kept thinking how delicious it would be with some broccoli mixed in as well.

                                      1. re: Breadcrumbs

                                        Oh man, I like the gorgonzola idea. Maybe Saga, which has the blue flavor but is also nice and creamy? A nice crisp salad on the side would cut through the richness nicely.

                                        Sauteed mushrooms???

                                    2. re: Breadcrumbs

                                      Those look completely gorgeous BC. Cheese + potato + sour cream = heaven in my book.

                                      1. re: Breadcrumbs

                                        I want one of those potatoes right now! Really, it's not going to go with the lasagne I'm planning for tonight, but sometime soon...
                                        Thanks for posting this, what a perfect side for steak.

                                        1. re: L.Nightshade

                                          gg & LN, thank-you both so much. These were truly scrumptious...I'd highly recommend them. So delicious!

                                        2. re: Breadcrumbs

                                          Cheddar and Garlic Stuffed Potatoes (sort of), page 571.

                                          Inspired by Breadcrumbs post, and a dish full of leftover mashed potatoes, I did a spin on this recipe. I took the mashed potatoes and smooshed them up with the other called-for ingredients, plopped them into a baking dish and cooked as directed. Mine got steamy-melty hot without the beautiful browning visible on Breadcrumbs individual potatoes, but they tasted fine. Boring picture attached (I used white cheddar so it all looks rather monochromatic). This was a pretty tasty way to chip away at the mountain of mashed potatoes we have left.

                                          1. re: L.Nightshade

                                            Darned good idea. Wondering about how long you had to soak that pan :-))

                                            The other day I was looking at the different brands of sour cream in the grocery and didn't buy any - too many choices.

                                            La Cremosita Guatamalan style sour cream 15 oz. $3.99

                                            La Cremosita Mexicana sour cream $3.99

                                            Crema Pura Mexicana cultured sour cream $4.29

                                            La Cremosita Centroamerican style sour cream $3.99

                                            La Cremosita Hondurena Mantequilla style sour cream $3.99

                                            Mi Canto Salvadorean style sour cream $3.99

                                            Crema Mexicana Guadalupe Mexican style sour cream $2.99

                                            Maybe I should just go the Costco route :-)

                                            1. re: Rella

                                              That's amazing! We only have regular, nonfat, and imitation sour cream in our store.
                                              BTW, easy clean-up, no soaking needed.

                                              1. re: L.Nightshade

                                                And we just have one type - sour cream plain and simple. What is imitation sour cream when it's at home?

                                                1. re: greedygirl

                                                  No idea. Wouldn't allow it in my home!

                                                  1. re: greedygirl

                                                    Ditto what LNightshade said. No idea and wouldn't allow it. Sounds scary.

                                          2. Maple Mashed Sweet Potatoes – p. 582

                                            I planned to make some cider-glazed grilled pork chops and while in search of a side dish, I found this recipe via an EYB search. I was drawn to the simplicity and, complimentary flavours of this potato dish and we were really pleased with the results. These creamy, maple-infused potatoes paired perfectly with the grilled pork and, were a real hit with our guests.

                                            Prep is simple. Potatoes are baked ‘til tender then, halved and the flesh is scooped into a bowl and mashed along w butter, cream, syrup, salt and pepper. RR notes that the potatoes can be made ahead and reheated and I’d have been happy to give this a try if there had been leftovers. As it turned out, every last bite of these potatoes were gobbled up and our Golden Retriever was all too happy to lick out the serving dish!!! (Why I invested in a new dishwasher I’ll never know!!!) Great side dish, happy to recommend this one!!

                                            1. I made this for a Sunday afternoon meal.

                                              Green Beans and Squash with Sherry-Soy Butter, page 581.

                                              I will never roast butternut squash any other way again - perfect!

                                              Butter: KerryGold - called for 1 stick - I used 1/4 stick which was plenty for juice as you can see from picture

                                              Soy Sauce: Eden Organic Tamari
                                              Sherry Vinegar: Vinagre de Jerez - Spain
                                              Salt: Himalyan
                                              Pepper: Grinder - coarse
                                              Olive Oil - Kirkland Tuscan
                                              Green Beans - FoodMaxx $1.39 a lb.
                                              Butternut Squash - $3.50 - local farmer

                                              2 Replies
                                              1. re: Rella

                                                Now *that* is how roasted squash is supposed to look! Mine suffered by being pre-roasted in large chunks, then cut up, as the oven was busy with other things. So glad you liked this!

                                              2. Crisp Sauteed Cabbage w/ Caraway, pg 527.

                                                There's not much to this dish, saute onions in oil (or oil + butter, as the recipe recommends), when softened, added thinly shredded cabbage, caraway seeds, salt & pepper, saute for 5-7 minutes, finish with a little lemon juice, serve. Easy enough and the directions/timing & etc all seemed spot on to me.

                                                Beware what you serve it with, though, as caraway's one of those flavors that doesn't always like company. Much as I often like cabbage flavored with caraway served alongside pork dishes, this dish clashed awfully with the Pork Chops with Sauteed Apples and Cider Cream Sauce.

                                                10 Replies
                                                1. re: qianning

                                                  That is surprising, it sounds like a perfect combination, so thanks for the cautionary note.
                                                  How do you shred your cabbage so beautifully? Is it all hand cut? Mine always looks so clunky and un-uniform.

                                                  1. re: L.Nightshade

                                                    You're making me feel better, 'cause I thought they'd go well together too, but really neither of us liked the flavors together at all (and we both like caraway, and both liked the cabbage dish on its own).

                                                    I did hand cut the cabbage, Mr. QN does a great job of keeping our knives in good shape, which makes all the difference.

                                                    1. re: qianning

                                                      It's sweet of you to give your knife sharpener the credit, but I suspect you've got a deft hand!

                                                  2. re: qianning

                                                    I love cabbage and onions without the caraway seeds. I'm wondering if the onions and caraway seeds might clash for some people. Just a thought.

                                                    Also I noticed the last time I used some recently purchased (fresh!) caraway seeds, they were quite strong. I attributed that at the time to there being 'extra special."

                                                    1. re: Rella

                                                      "Extra special" caraway, that got a smile.

                                                      In truth I think it was the cream in the sauce for the pork that clashed with the caraway. I often make a very similar cabbage dish, the only real differences are the onions are sliced not chopped and some fresh kraut is added at the end, and serve it with brats, franks or kielbasa, and we both like that dish with the caraway just fine alongside the sausages.

                                                      1. re: qianning

                                                        To clarify, do you mean that you make a cabbage dish w/ oil, onions (and caraway?) and then:
                                                        add sauerkraut (always fresh?) at the end when the cabbage dish is finished? I always just buy the canned G. brand or the Kuhne brand, never anything else.

                                                        That sounds 'wild.' I rather like that idea.

                                                        1. re: Rella

                                                          yes, i saute onions, add caraway, add shredded cabbage, saute some more, then add fresh-kraut (not sauerkraut, and definitely not the canned, but not homemade either, we can get fresh kraut in jars around here) mix heat until warmed through, serve.

                                                          1. re: qianning

                                                            Ah, yes. I've seen and bought it previously in jars at a German market in Pennsylvania. Thanks.

                                                      2. re: Rella

                                                        I really don't like caraway in my cabbage, but cumin seed works beautifully as a substitute and opens up a whole range of matchign options. I add it with a little garlic and ginger and give it a minute to saute before adding the cabbage and remaining ingredients. Finely chopped rosemary is another nice addition.

                                                        1. re: bernalgirl

                                                          Thanks for the tip - Caraway always comes to mind when I do cabbage. I never think of using cumin seed with cabbage, but I think I'd like it better than caraway. Particularly with some basmati and a nice dal. But then I always prefer Indian food to European food :-))

                                                    2. Steamed Broccoli with Caper Brown Butter, p. 524.

                                                      This is one of those recipes that is so simple, yet is just different enough that it becomes memorable. Well, memorable if you really appreciate coming up with different ways to serve healthful broccoli to a 5 and an 8 year-old while satisfying their parents with something more interesting that steamed broccoli with just butter, and everyone scarfs it up. But I digress:
                                                      The basic idea is to steam 1/12 pounds of broccoli until tender (about 6 minutes), stems peeled and cut into 1/4 inch slices, heads trimmed into 1 1/2 inch florets. Meanwhile, melt 6 TBS butter (well, it's maybe not that healthful--I think you could use half as much butter and it would still be very tasty) over moderate heat; stir in 3 TBS drained and chopped capers and cook, stirring occasionally, until the butter is golden brown. The recipe suggests 4 minutes; mine took longer because I was being careful about the browning (I have erred before on the side of burning the butter.) When the butter has reached a satisfactory shade of golden brown, stir in 3 TBS chopped Italian parsley, s & p, and toss with broccoli. I had browned the butter with the capers ahead of time, reheating it and adding the chopped parsley just before tossing it with the broccoli. Easy. And very good.

                                                      2 Replies
                                                      1. re: Goblin

                                                        I'm totally impressed that your kids eat capers! (And broccoli, FTM.)

                                                        1. re: nomadchowwoman

                                                          The capers are really nicely neutralized by their slow cooking in butter until it is browned--they lose their sharply vinegar-y flavor. And they're chopped up and almost unnoticeable as far as texture. As far as the fondness for broccoli-- these are my grandkids, who are being raised on Cape Cod, but their mother was raised in central coast California, not far from Greenfield, "The Broccoli Capitol of the World." Broccoli was always a staple of my kitchen--kind of the default vegetable. My daughter continues the tradition with them and so do I.

                                                      2. Roasted Spiced Sweet Potatoes, p. 584.

                                                        Made these with some organic Red Jewel sweet potatoes. The basic idea is first to grind in a spice-grinder or a mortar and pestle (my method) 1 tsp of coriander seeds with 1/2 tsp each of fennel seeds, dried oregano flakes and red pepper flakes. Stir these together with 1 tsp kosher salt. Meanwhile slice 2 pounds of scrubbed medium-sized sweet potatoes into 1-inch-thick wedges lengthwise and toss with 3 TBS vegetable oil to which the ground spices have been added. Spread out the sweet potato wedges in a roasting pan in one layer; roast at 425 degrees F for 20 minutes and then turn over and roast for 15- 20 more until until tender.
                                                        We liked these when we had them as a side for dinner--the spices are warmly interesting without being too assertive. Here's what caught my attention: they were even better the next day. I reheated up the left-over wedges for an impromptu lunch (what can I say? I like leftover veggies) and they crisped up nicely and tasted even better. I think this is a nice easy preparation and I also liked that I didn't need to peel the sweet potatoes.

                                                        2 Replies
                                                        1. re: Goblin

                                                          This was the first recipe I made when I received the cookbook as a gift, and it continues to be one of my all-time favorites for sweet potatoes. The few modifications I make are: 1. cutting the potatoes into 1/2" discs instead of wedges, and 2. replacing the fennel with dried anise seeds. Cook them until they get just a little crispy on the edges. Absolutely delicious and somewhat addictive!

                                                          1. re: Goblin

                                                            Roasted Spiced Sweet Potatoes, Pg. 584

                                                            We made these last night as a side dish for leftover roast chicken that was served on a bed of three lettuce salad (basic red wine dressing). Loved the potatoes even though I unwittingly used a larger amount of the spices than the recipe called for. Instead of 1/2 tspn of each I used 3/4 tspn which made the potatoes extra spicy. Nevertheless they were delicious. Good to know about the leftovers.

                                                            Also served the broccoli with horseradish and mustardseeds on page 524. Everything went together very well.

                                                          2. Lime Molasses Vinaigrette pg. 171

                                                            An interesting twist on a lightly sweet/sour Vinaigrette. Mix fresh lime juice, molasses, tobasco, salt. Separately heat olive oil with some chopped scallion, cumin and allspice, as soon as it sizzles whisk into the lime juice. I did that, then tasted, decided it need a little more oil for my taste, added some, tasted again, and decided it needed a pinch of dry mustard, added some, and stopped there. Served it over a very simple green salad of lettuce, cuke, and scallions with a few salted almond slivers. Very nice.

                                                            2 Replies
                                                            1. re: qianning

                                                              I'm thinking that vinaigrette would also be delicious as a dressing for sweet potato salad.

                                                            2. Collard Greens Miniera p. 540

                                                              I wanted to like this because the book says "unlike the long-simmered recipes common to the American South, ...." I have no problems with undercooked foods - which is what this would be defined as according to my upbringing.

                                                              However, as many of the southern recipes call for some sort of pork, I do not eat pork, if I can help it; and most of all, never bacon; but sausage is ok. So I decided to use the finely cut-up sausage of my choice, which I would think be equal to the amount of bacon in this recipe, and added some olive oil to make up the difference. The taste was good in that regard.

                                                              Possibly the problem was in this recipe was that I should've known (and there was no admonition) that these greens probably should have been spinned to reduce any water.

                                                              I cooked them at least 8 minutes and at no time were they crisp. They continued to hold their color, though. The taste of the collards was quite good.

                                                              As with many greens, I will chew and chew and chew ad infinitum, ending up with what I will describe as a cat's fur ball and it will never disintegrate.

                                                              I love kale, but as noted just recently in a post, the crispy kale takes on another texture and gives the the little fur ball, too. :-))

                                                              I probably will freeze and use this (after cutting up to a more suitable chop - definitely not a long string) and use in a minestrone, or vegetable soup. The collards are not strong smelling or tasting at all.

                                                              Will I make again - no. However, I wouldn't mind tasting some in Brazil.

                                                              1. I've never hesitated to ask the "dumb question". After searching and searching, what is COTM?

                                                                1 Reply
                                                                1. re: stymie

                                                                  Definitely no dumb questions. COTM stands for "Cookbook of the Month," an informal group cooking effort that has been going for several years here. The latest book is generally under "Sticky Topics" at the top of the Home Cooking board and an archive of all past ones (which people continue to post to well after the month) can be found here:

                                                                  For a variety of reasons, I am largely a lurker these days, but they are a welcoming bunch of very talented cooks, so you should feel free to jump in!

                                                                2. Yuca fries, p. 589.
                                                                  Allegra_K's posting encouraged me to try yuca.

                                                                  The recipe is simply "how to" make yuca fries. Accompany with ketchup, etc.

                                                                  I went a step further since I had the ingredients on hand and served with it an onion medley, mixed with a cilantro pesto - same as this video online.

                                                                  From now on there will be yuca in my kitchen. I grew up with potatoes, potatoes, potatoes, and though it may sound strange, I don't crave potatoes, except when I see potatoes used in Indian cookery.

                                                                  DH got excited when he saw on the video that one can make bread with yuca. I'm not so sure about that, since I've tried to make bread using bread fruit.

                                                                  Next time I will cut the yuca for these fries a little differently.

                                                                  I was encouraged by the video's technique of frying these yuca in so little oil. One does not need a pan full of oil to cook, as you might think you would need - not like regular french fries. I did use the Kirkland Tuscany olive oil to fry them - at 350F, the oil does not smoke.

                                                                  I'll do this recipe again and again and again.

                                                                  1. Peas with Spinach and Shallots, page 555-556.

                                                                    Not much to write; garlic and shallots are sauteed, peas are added, then baby spinach, a dash of salt and pepper. A perfectly tasty, and pretty green dish. It was a nice, simple counterpoint to the fish dish I was serving with olives and tomatoes. A colorful plate when all was put together. The recipe is online here:

                                                                    1 Reply
                                                                    1. re: L.Nightshade

                                                                      Peas with Spinach and Shallots, p. 555

                                                                      Thanks for reminding me about this one, LN. I made this several times after I first found it in the pages of Gourmet and then forgot about it. Nothing to add to what you've said except that the melding of flavors here is wonderful, the dish a good example of the whole being better than the sum of its parts. (DH is not crazy about peas, but he really likes this.)
                                                                      I served it w/grilled lobster w/orange-chipotle vinaigrette (p. 338).

                                                                    2. Parmesan Balsamic Vinaigrette, Pg. 173

                                                                      WOW. What a terrific salad dressing this is. Different too in that it's rather thick with freshly grated parmigiano and lots of chopped basil. It was wonderful with the tender inner leaves of a head of escarole and chopped tomato.

                                                                      Mash garlic and salt into a paste then whisk the paste together with balsamic vinegar, lemon juice, basil, cheese, a little more salt and some pepper. In a slow stream add EVOO whisking till vinaigrette is well blended. I think this is my new favorite salad dressing...

                                                                      2 Replies
                                                                      1. re: Gio

                                                                        I believe this recipe is at


                                                                        I'm still having an impossible time using EYB to add 'anything
                                                                        to my bookshelf as well as to the LIBRARY books. (I do go to HELP FAQ's.) So, if anyone wants to add this link to the LIBRARY books in EYB if they think it applies. It does seem to be the same recipe.

                                                                        1. re: Rella

                                                                          It is the same recipe. Rella, and you don't know how stupid I feel for not figuring out how to apply the online recipe link...

                                                                      2. Hot Garlic Dressing, p. 172

                                                                        Olive oil and minced garlic are put in a small saucepan, then heated for a minute or so, just until fragrant. Immediately, vinegar is added (the recipe calls for cider vinegar; I used sherry vinegar), and the dressing is poured over greens (or in my case, sauteed green beans and mushrooms), and the whole is seasoned with salt and pepper.

                                                                        This couldn't be simpler to throw together, and the effect is excellent. There is lots of garlic flavor with no harshness, as the garlic has both infused the oil, and had a moment to lose its raw bite. I'll definitely try it with sturdy salad greens, as the head note suggests, but will also use it to dress all kinds of simply cooked vegetables.

                                                                        2 Replies
                                                                        1. re: Caitlin McGrath

                                                                          No harshness.

                                                                          I also used over green beans (pressure cooked 2 minutes - natural release.)

                                                                          Looking forward to leftovers tomorrow.

                                                                          1. re: Caitlin McGrath

                                                                            Hot Garlic Dressing p. 172


                                                                            Caitlin reminded me of this dressing in the recipes worth repeating post. I followed her lead and served this over haricots verts, but used balsamic vinegar. What a nice way to add a bit of flavor to the veggies. Looking forward to trying this with salad greens and other veg.

                                                                          2. Broccoli with Mustard Seeds and Horseradish, Pg. 524

                                                                            This is an exceptionally well spiced and different way to make broccoli. After steaming the florets from a large head of broccoli plus the peeled and sliced stems toss them with the following dressing:
                                                                            melted butter, mustard seeds that have been cooked in the butter till they pop, horseradish, lemon juice and S & P. Very piquant. I used black mustard seeds, the only kind I had left in my pantry. The recipe doesn't say but I think yellow or brown seeds can be used as well which would lessen the pungency. But we liked this dish as it was...

                                                                            2 Replies
                                                                            1. re: Gio

                                                                              Looking at p. 525 (continuation of p. 524), I sure got confused reading the recipe.

                                                                              I must take heed in this book that recipes are read/scanned/read column by column. NOT by row by row.

                                                                              1. re: Gio

                                                                                Broccoli with Mustard Seeds and Horseradish, Pg. 524

                                                                                I substituted young tender brussel sprouts for the broccoli. It turned out that after steaming the brussel sprouts, they happened to be the best I've ever had (DH concurred). We ended up eating 1/2 pound, leaving 1-1/2 pounds of produce as called for in the Broccoli recipe.

                                                                                So I decided to use the Mustard seed/Horseradish/butter sauce over the brussel sprouts.
                                                                                I did another substitution - using lime juice instead of lemon.

                                                                                I would've normally used black mustard seeds, couldn't find any, and then rationalized that this is probably a Yankee-type dish. So I used the standard yellow mustard seeds, definitely not Chinese yellow mustard seeds.

                                                                                My brussel sprouts were so mild that I thought that the sauce would flavor them more, or even overcome the sprouts taste. Actually it all went together and was an exceptionally mellow dish.

                                                                              2. Roasted Beet Salad, p. 147

                                                                                The roasted beets are here paired with Asian pear and mache or baby arugula (I used the latter), and a dressing of shallot, lemon juice, red wine vinegar, and olive oil. I sliced the Asian pear very thinly rather than cut in matchsticks, did not use the sliced almonds, and dressed the whole thing in a bowl rather than dressing only the beets and topping with the rest.

                                                                                I liked the combination of earthy beets, sweet, crisp pear, and peppery arugula, set off by the acid f the dressing (which calls for almost as much lemon juice and vinegar combined as olive oil).

                                                                                1. Scalloped Onions, Leeks, and Shallots pg 554

                                                                                  This was a real hit with everyone at Thanksgiving. And, as the recipe mentions, the initial cooking of the onions/leeks/shallots, can be done in advance (two days in my case) and then finished before serving.

                                                                                  So, sweat onions, leeks, shallots in a covered pot (in my case a smallish cast/enamel dutch oven for the whole process) over medium heat for ten minutes, reduce heat to low and continue cooking covered for 20 minutes (30 for me), uncover and reduce any excess liquid. this is the place to stop if not serving immediately.

                                                                                  Then stir in a 1/4 cup cream, top with a bread crumb and cheddar mixture, pop in the oven for half an hour. That's it. A little savory, a little sweet, a little unctuous and just plain yummy.

                                                                                  1. Creamy Slaw, Pg. 140 - 141

                                                                                    I should have begun counting all the different cole slaws I've made over the span of harumph number of years... Must have been a million. At least. This recipe is pretty good and and good enough to make again.

                                                                                    Make the dressing first so the flavors will meld while the vegetables are being prepped:
                                                                                    Whisk together mayonnaise, sour cream, cider vinegar (or other white vinegar for those who don't like cider vinegar), S & P. I included a teaspoon of fennel seeds.

                                                                                    Second, finely slice green cabbage, shred a carrot. Instead of a green bell pepper I thinly sliced a fennel bulb , then minced a small red onion. Toss the dressing and the vegetables all together then let the slaw sit, uncovered at room temperature 30-ish minutes while you make the rest of the meal. Toss every once in a while as it sits.

                                                                                    The cabbage wilts a bit while sitting but I liked it that way. Plus at room temp it seems more a Winter slaw than the welcome ice cold crunchy slaw one usually has in Summer.

                                                                                    1. Asian Cucumber Ribbon Salad, page 142.

                                                                                      Not much to this. Thinly sliced cucumbers are tossed in rice vinegar, sugar, soy sauce, and sesame oil. I've got a funky old slicer, so my cukes weren't too pretty. But this tasted fine, and was a bright, refreshing accompaniment to the spicy steak from December's COTM.