GRILLED BROCCOLI AND ARUGULA SALAD

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INGREDIENTS

2 heads of broccoli, florets separated, stems peeled and reserved

Kosher salt

3 tablespoons olive oil

1 oil-packed anchovy fillet

1 garlic clove

2/3 cup mayonnaise

1/4 cup buttermilk

1 cup chervil with tender sprigs

1 cup tarragon leaves

1/4 cup chopped chives

2 tablespoons fresh lemon juice

1 1/2 teaspoons Dijon mustard

3 cups mature arugula, tough stems removed, leaves torn

3 1/2 ounces smoked cheddar, grated

PREPARATION

Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.

Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.

Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.

Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.

Arrange salad on a platter and top with cheddar.

Do Ahead

Dressing can be made 2 days ahead. Cover and chill.

Courtesy of Epicurious.com

EGG CURRY WITH TOMATOES AND CILANTRO

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Try this egg-tomato curry with your AeroGarden Heirloom Cherry Tomatoes and cilantro!

INGREDIENTS

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 tablespoons vegetable oil, divided

1 onion, finely chopped

1 (1-inch) piece ginger, peeled, finely chopped

4 garlic cloves, finely chopped

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

2 medium russet potatoes (about 1 pound), cut into 1-inch chunks

1 (14.5-ounce) can cherry or diced tomatoes

1 1/2 teaspoons kosher salt

8 hard-boiled eggs, peeled

Cilantro leaves with tender stems (for serving)

1/4 cup plain yogurt

Steamed basmati rice or naan (for serving)

Special equipment

A spice mill or a mortar and pestle

PREPARATION

Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.

Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20–25 minutes.

Stir to combine (it’s okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

Cooks’ Note
If you prefer purchasing pre-ground spices, substitute 1 tablespoon ground coriander for the coriander seeds and 2 teaspoons ground cumin for the cumin seeds.

SMOKED SALMON QUICHE WITH KALE AND BASIL, AND SESAME SEED CRUST

smoked_salmon_quiche_0091-copyINGREDIENTS

Sesame seed crust:

3 tablespoons sesame seeds

1 cup wholemeal spelt flour, plus extra for dusting

1/3 cup unsalted butter

1 egg

Olive oil or butter, for greasing

Filling:

1 tablespoons olive oil or butter

1 large onion, finely sliced

1/2 cup crème fraîche (use low-fat if you fancy it)

1/2 cup plain yogurt (use low-fat if you fancy it)

5 free-range eggs

1/4 cup kale, woody stems removed and leaves finely sliced

1/2 cup smoked salmon slices (preferably wild and MSC-certified), torn into bite-sized pieces

To serve:

Leaves from 1/2 bunch of fresh basil

PREPARATION

Preheat the oven to 350°F.

Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.

Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.

Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.

Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.

Add 3 tablespoons of water to bring it together.

Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).

Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.

Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low–medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.

After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.

Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.

Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.

Courtesy of Epicurious.com

PARMESAN PEPPER CURLY KALE CHIPS

It’s almost time for everyone’s favorite cool weather crop, kale!  Try these crispy and healthy parmesan kale chips right from your oven.

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INGREDIENTS

3 pounds curly kale (see Cooks’ notes)

4 tablespoons olive oil, divided

8 tablespoons finely grated Parmigiano-Reggiano, divided

2 teaspoons freshly ground black pepper, divided

Fine sea salt, divided

Special equipment: 2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

PREPARATION

Heat oven to 275°F with racks in upper and lower thirds.

Line rimmed sheet pans with parchment or nonstick foil.

Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.

Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.

Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

Cooks’ notes:
•Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.
•Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.
•If you’re using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.

SESAME-AND-SOY WATERMELON POKÉ

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Everyone is trying Poké, a Hawaiian salad usually served with fresh caught fish.  This watermelon vegetarian style is served with sesame seeds and fresh cilantro, for a fresh clean flavors.

INGREDIENTS

3 pounds seedless watermelon, rind removed, cut into 1-inch pieces

1/2 cup unseasoned rice vinegar

1/4 cup toasted sesame oil

3 tablespoons soy sauce

2 tablespoons fresh lime juice

2 tablespoons tahini

1 tablespoon agave nectar

1 tablespoon ume plum vinegar (optional)

Kosher salt

2 scallions, white and pale-green parts, thinly sliced

1 cup cilantro leaves with tender stems

PREPARATION

Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill watermelon and sauce separately at least 1 hour.

To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

Do Ahead

Watermelon and sauce can be made 12 hours ahead. Keep chilled.

 Courtesy of Epicurious.com