Tasteful, not wasteful...Celery Leaf Fattoush recipe from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy (May 2016, Da Capo Lifelong Books, an imprint of Perseus Books, LLC) by Sherri Brooks Vinton.
Celery Leaf Fattoush
This riff on the Middle Eastern pita bread salad uses celery leaves instead of flat-leaf parsley and puts stale pita to good use, too—double happiness. It’s a salad that begs for additions so feel free to throw in any extras that appeal—some cooked veg or meat, chicken, or fish, a few beans, or some nice, tangy cheese, such as feta or goat, would make this salad a meal.
Makes 4 servings
1 (9-inch) or 2 (4-inch) stale pita breads
1/4 cup plus 1 tablespoon olive oil
Zest and juice of 1 lemon (about 1/4 cup)
Salt and freshly ground black pepper
2 tomatoes, seeds removed, chopped
1 English cucumber or 2 Persian cucumbers, seeded and diced
1 small red onion or shallot, diced, rinsed under cold water, and drained
1 cup celery leaves, chopped
3/4 cup fresh mint, minced
2 cups chopped lettuce, such as iceberg or romaine
2 cups meal-maker additions, such as cooked veg or meat, chicken, or fish,
cooked beans, or feta or goat cheese (optional)
Chop or break the bread into bite-size pieces. Over medium heat, toast the pita in a medium-size sauté pan that has been coated with 1 tablespoon of the olive oil. Set aside.
In a small bowl, whisk together the remaining 1/4 cup of olive oil, lemon zest and juice, and a pinch of salt and pepper. Set aside.
In a large bowl, combine the toasted pita pieces and remaining ingredients. Toss with the dressing, adjust the seasoning, and set aside for 5 to 10 minutes to allow the flavors to combine. Toss again and serve.
• Can be made up to 2 hours ahead and refrigerated
My sister and I meet for a “light” supper in Soho about once a month and the evening generally follows the same pattern each time. We aim to eat somewhere vaguely healthy—as we’re more often than not pretending to be watching what we eat—and then we amble through the streets of Central London to our favorite gelato bar and undo all the good we did earlier. This recipe is inspired by a sorbet that I had on one such evening in late summer, the scoops piled high into a waffle cone and dripping sticky-sweet plum juices down my hands—the perfect end to an evening.
SERVES 6 TO 8
1 QUANTITY OF ROASTED PLUMS (SEE PAGE 128)
3/4 CUP GRANULATED SUGAR
FINE-MESH NYLON SIEVE (OPTIONAL)
Once the plums have roasted, let them cool, then scoop all the fruit and juice into a bowl, picking out and discarding the pits, vanilla bean pieces, and cinnamon stick as you do so. Blend the plums until smooth—I find this easiest using an immersion blender, but otherwise transfer to a food processor—and then pass through a fine-mesh nylon sieve if you want a silky smooth sorbet. I don’t mind the odd speckle of plum skin in the sorbet but it’s down to personal preference.
Pour 3/4 cup cold water into a saucepan and add the granulated sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes, then remove from the heat and add the roasted plum purée. Let cool, then cover and chill in the fridge for a couple of hours before churning in the ice-cream maker according to the manufacturer’s instructions.
An ice-cream maker will make a lighter sorbet, but if you don’t have one, simply freeze the mixture in a plastic freezer-safe container, whisking it every couple of hours to break up the ice crystals. Once the sorbet has frozen, break it into manageable chunks, transfer into a food processor, and blend until smooth and light. Return to the freezer container and freeze until firm.
( * Recipe reproduced with permission from 'Summer Berries and Autumn Fruits, 120 Sensational Sweet & Savory Recipes' --Kyle Books USA, May 2016 -by Annie Rigg, Photography by Tara Fisher)
This creamy broth packs a punch, and the first time I made it, I did a happy dance in my kitchen. It also felt like a happy dance in my mouth. The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.
+ Heat the coconut milk in a soup pot over medium heat and bring to a boil.
+ When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves.
+ Lower the heat, add the spring water, cover, and simmer for an hour.
+ Remove from the heat and let stand for about 20 minutes to absorb the flavors.
+ Discard the veggies and season with the salt and lime juice.
+ Garnish with fresh cilantro sprigs and serve hot.
2 cups light coconut milk
7 slices young galangal
3 stalks lemongrass, cut into 1-inch-long pieces and bruised
1 medium-size sweet potato, peeled and sliced into 1-inch rounds
4 kaffir lime leaves, torn
5 cups spring water
1 tablespoon Himalayan pink salt
2 1/2 teaspoons freshly squeezed lime juice
Fresh cilantro sprigs, for garnish
If you’d like the broth creamy, add 1 1/2 cups of coconut milk before adding the spring water to the pot
(* Recipe reproduced with permission from 'Soupelina's Soup Cleanse, Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life' by Elina Fuhrman -Da Capo Lifelong Books- February 2016)
I much prefer hanger steak, with its strong, beefy flavor and pleasing chewiness, to more popular cuts such as tenderloin, which I find bland and even kind of mushy. But unlike with more mild and tender cuts, you can’t just throw a little seasoning on hanger steak and slap it on the grill. This recipe requires some advance planning, since hanger steak is best when it is marinated before cooking. A bold marinade complements the assertively flavored meat and tenderizes it a bit as well. Here I use a red wine with big flavor both to marinate the meat and in a reduced sauce—which incorporates the marinade after the meat is grilled. This way nothing—including all that great flavor—goes to waste. Demi-glace is a highly reduced, flavorful sauce based on dark veal stock. It is a time-consuming process to do at home, so I recommend buying good-quality demi-glace (see Sources, page 345).
Use the widest saucepan you have to make the sauce. The wider it is, the more quickly the sauce will reduce to the proper consistency.
For the Marinade
2 cups red wine, preferably cabernet or pinot noir
⅓ cup sliced shallots
4 garlic cloves, sliced
One 1-inch piece fresh ginger, peeled and sliced into coins
Leaves from two 4-inch rosemary sprigs, lightly chopped
1 tablespoon black peppercorns, coarsely ground
2 pounds/907 grams hanger steak, trimmed into evenly sized steaks
For the Sauce
2 cups red wine, preferably cabernet or pinot noir
6 allspice berries, coarsely pounded in a mortar with a pestle
One 2-inch rosemary sprig
2 tablespoons red wine vinegar
½ to 1 tablespoon black peppercorns, ground medium fine
1½ teaspoons brown sugar, plus more if necessary
½ cup demi-glace
To prepare the marinade, in a large ziplock bag, combine the wine, shallots, garlic, ginger, rosemary, and pepper. Seal the bag and shake it to blend the marinade. Place the steaks in the bag, seal it tightly, and massage the bag to thoroughly coat the meat with the marinade. Refrigerate for at least 4 hours, and up to 24 hours.
Meanwhile, to prepare the sauce, in a medium saucepan, combine the wine, allspice, rosemary, vinegar, pepper, brown sugar, and salt to taste and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the sauce is reduced to one-quarter of its original volume (roughly ⅔ cup), about 30 minutes. Stir in the demi-glace. (The sauce can be prepared to this point up to 1 day in advance and stored in the refrigerator.)
When ready to grill the steaks, prepare a high-heat grill.
While the grill heats, remove the steaks from the bag; reserve the marinade. Pat the steaks thoroughly dry with paper towels. Season with salt. Set aside.
If necessary, bring the sauce back to a simmer over medium heat. Add the reserved marinade and bring to a boil. Reduce the heat and simmer until reduced to a sauce consistency (the sauce should coat the back of a spoon), about 20 minutes. Taste and season with salt and/or brown sugar if necessary.
While the sauce simmers, grill the steaks for 4 to 5 minutes per side for medium-rare, or the desired doneness. Remove the steaks from the grill, transfer to a cooling rack, and let rest for about 6 minutes.
Meanwhile, strain the sauce and discard the solids.
Thinly slice the steaks against the grain. Serve with the sauce.
Cooking Time: About 1 hour / Inactive Time: 4 to 24 hours for marinating
Zing up your summer outdoor meals with this recipe from World Spice at Home : New Flavors for 75 Favorite Dishes (Sasquatch Books, September 2014) by Amanda Bevill and Julie Kramis Hearne.
Your burgers and fries will taste better than ever with Berbere Ketchup. The mild heat and rich flavors of berbere blend together perfectly with the tomatoes. This version has a notable but mellow spice level, so add more berbere if you want to really feel the heat. And, to turn one sauce into two, just add a few extra ingredients to the ketchup and you’ve got cocktail sauce with a twist!
Makes 4 Cups
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons ground berbere
1 (28-ounce) can crushed tomatoes
½ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons tomato paste
1 tablespoon freshly squeezed lemon juice
2 teaspoons flake or kosher salt
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened. Sprinkle with the berbere and stir to coat. Cook 1 to 2 minutes, or until the berbere is fragrant.
Add the tomatoes, vinegar, brown sugar, tomato paste, lemon juice, and salt and simmer the mixture, stirring occasionally, until it thickens to the consistency of ketchup. Check the seasoning and adjust if necessary.
Cool the ketchup to room temperature. You can keep your ketchup chunky and rustic, or transfer it to a blender and process until it is uniform and smooth. Refrigerate in an airtight container; the ketchup will keep for up to 2 weeks.
Note: You can easily adapt this ketchup into a wonderful cocktail sauce. Simply mix 1 cup of the Berbere Ketchup with ¼ cup prepared horseradish and 1 tablespoon freshly squeezed lemon juice. Serve with your favorite seafood as a dipping sauce.
*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books. Photography by Charity Burggraaf)
No bones left unturned in Brodo, A Bone Broth Cookbook ( Clarkson Potter, December 2015).
Since it's May 30th as I am writing this I should mention 'End of the Month Broth' (page 93) as a starter recipe.
Yet as Marco Canora tells it, the vision for 'Brodo' came to light after he stared at this window at his restaurant 'Hearth' for eleven years.
The author also confides that he ' begun drinking bone broth on a regular basis once I realized how much better it made me feel than the endless cups of coffee i'd been in the habit of consuming to lift me out of the afternoon doldrums.'
Visits to Union Square farmers' market helped the author come up with a menu.
Broth was to be offered as a stand alone beverage not a base for soups or other dishes.
Some ingredients like fresh turmeric are chosen for their health benefits, in this case 'anti-inflammatory' according to Marco Canora.
He even suggests adding a few shavings of it to tea and smoothies.
Other finishing touches that author offers are calabtian chili oil and red pepper flake oil.
Top among practical tips offered to present and future broth makers is 'don't overfill your pot'.
Cheapest and easiest 'how to find bones' options is to 'save leftover bones and whole carcasses from all chicken, duck, turkey, beef, pork, lamb and fish you cook'...
Marco Canora encourages us to make broth with mixed bones but reminds us 'to keep bones from fish and shellfish separate from meat bones'.
We are also encouraged to try 'the 3-day bone broth reset' (details on page 50) to clean our body.
To conclude try the 'polpettone' recipe on page 85 using leftover boiled meat from 'Hearth Broth' to make fried mini meatballs.
Making broth is part of no waste cooking after all.
(* My notes on 'Brodo' could not have happened without a review copy kindly sent by Blogging for Books...)
One bleak winter day when I was perusing the rather barren and uninspiring aisles of a local supermarket, I came across some packages of caveman-like marrow bones at dirt-cheap prices in the meat section. I was ecstatic because on a trip to Boston I had recently dined on fabulous marrow bones at the Eastern Standard restaurant in the always welcoming Hotel Commonwealth. I immediately snatched up the packages and set to figuring out how best to prepare them as an unexpected dinner treat. I was so thrilled with the results that I ended up preparing the same recipe for 125 people when the Nantucket Wine Festival invited me to come up with a dish to pair with Au Bon Climat’s 2006 La Bauge Au-dessus Pinot Noir at their annual May tasting event. The prep kitchen for the wine tasting was not on the premises and transporting huge and heavy roasting pans filled with the marrow bones on foot over Nantucket’s one-way lanes to the site was not an undertaking I would wish to repeat.
Suffice it to say, I have since stuck to roasting smaller batches of marrow bones in the cozy familiarity of my own kitchen. I can happily make a decadent dinner out of two or three roasted marrow bones served with a small but invigorating herb and caper salad, a combination inspired by British chef Fergus Henderson. Otherwise, I serve a single marrow bone as an appetizer with a glass of excellent pinot noir to friends adventuresome enough to appreciate it. Serves 8 as an appetizer or 3 or 4 as an unconventional but great dinner
2 shallots, peeled and thinly sliced
8 center-cut beef marrow bones (each 2½ to 3 inches tall; about 4 pounds total weight)
3½ tablespoons extra virgin olive oil
Crunchy sea salt, such as fleur de sel and freshly cracked black peppercorns
1 cup chopped fresh flat-leaf parsley leaves
⅓ cup chopped fresh cilantro leaves
2 ounces (about 1 cup) fresh pea shoots (optional but a great addition when available)
1 tablespoon brine-packed capers, drained
1 tablespoon freshly squeezed lemon juice
8 slices (½ inch thick) crusty bread, such as ciabatta, toasted
Place the shallots in a bowl of ice water and let stand for 15 to 20 minutes to soften the sharpness of their raw flavor.
Preheat the oven to 425°F, preferably an oven with a convection setting. Line a rimmed baking sheet with heavy-duty aluminum foil.
Place the marrow bones in a mixing bowl, drizzle 11/2 tablespoons of olive oil over them, and then toss to coat them lightly all over. Season the marrow bones all over with crunchy salt and cracked peppercorns. Arrange the marrow bones, marrow-side-up, on the prepared baking sheet. Roast the marrow bones until the marrow is soft and light golden brown, 15 to 20 minutes. Take care not to roast the bones too long or the marrow will begin to bubble out of the bones like lava from a volcano
While the marrow bones are roasting, prepare the herb and caper salad: Drain the shallots and pat them dry with paper towels. Place the shallots in a salad bowl, add the parsley, cilantro, pea shoots, if using, and capers and toss to mix. Just before serving, toss the salad with the remaining 2 tablespoons of olive oil and the lemon juice and season it with flaky sea salt to taste.
To serve, scatter a bit of the salad over each of 8 salad plates or 3 or 4 larger plates if you are serving the marrow bones as a main course. Center 1, 2, or 3 roasted marrow bones on top. Scatter more salad over the marrow bones and place 1 or 2 pieces of toast and a scant 1/2-teaspoon mound of crunchy salt on the edge of each plate. To savor, scoop out the marrow with a small spoon or palette knife and spread it on the toast. Season the marrow with a bit of the sea salt and top it with some of the herb salad. Enjoy immediately.
(* From New England Open-House Cookbook by Sarah Leah Chase-Workman Publishing- June 2015)