Weekly recipes for April 24, 2013
Dandelion Salad with Blood Oranges, Goat Cheese and Pecans
20 minutes. Serves 4 to 6.
2 blood oranges
1 bunch dandelion greens, trimmed, torn
1 cup toasted pecan halves
1/2 red onion, thinly sliced
2/3 cup raisins
1/4 cup sherry vinegar
1/4 cup plus 2 tablespoons fruity olive oil
Salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled
Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Slice free each segment over a bowl to collect the juices, separating it from the central membrane. Set the segments and juice aside.
In a large bowl, toss the dandelion greens with the pecan halves, onion and raisins.
Make the dressing: In the bowl with the orange juice, whisk in the sherry vinegar and olive oil, along with 1/2 teaspoon salt and several grinds of pepper. Taste and adjust the seasoning as desired.
Add half the dressing to the salad, tossing to coat. Add additional dressing to taste. Gently toss in the orange segments.
Plate the salad, dotting the top with crumbled goat cheese.
Nutrition: calories 413, protein 9 grams, carbohydrates 29 grams, fiber 6 grams, fat 32 grams, saturated fat 7 grams, cholesterol 15 milligrams, sugar 16 grams, sodium 352 milligrams.
Wilted Dandelion Greens with Bacon
20 minutes. Serves 2 to 4.
1 tablespoon olive oil
3 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, coarsely chopped
1 (1-pound) bunch dandelion greens, trimmed and torn into 3- to 4-inch strips
Salt and freshly ground black pepper
4 teaspoons sherry vinegar
1 1/2 to 2 tablespoons maple syrup
In a large saute pan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered. The last minute or so before the bacon is ready, stir in the garlic. Add the dandelion greens and remove from heat, stirring until the greens are wilted. Season with salt and several grinds of pepper, and stir in the vinegar and maple syrup. Taste and adjust the seasonings and flavorings if desired.
EACH SERVING: Calories 209; Protein 6 grams; Carbohydrates 17 grams; Fiber 4 grams; Fat 14 grams; Saturated fat 4 grams; Cholesterol 15 milligrams; Sugar 6 grams; Sodium 270 milligrams
Start to finish: 1 hour 15 minutes (30 minutes active). Servings: 4.
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition: 460 calories; 200 calories from fat (43 percent of total calories); 22 grams fat (5 grams saturated; 0 grams trans fats); 80 milligrams cholesterol; 32 grams carbohydrate; 3 grams fiber; 5 grams sugar; 22 grams protein; 1200 milligrams sodium.
-- Recipe from Edward Lee's Smoke and Pickles, Artisan, 2013
40 minutes. Makes about 1/2 cup pesto.
1-2 cloves garlic
1/2 teaspoon kosher salt, divided
3 tablespoons pine nuts
3/4 bunch dandelion greens, trimmed and chopped
2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated pecorino Romano cheese
2-4 tablespoons fruity olive oil
Lemon juice, if desired, to taste
Using a mortar and pestle, grind the garlic and 1/8 teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth. Add a handful of dandelion greens and a sprinkling of salt, grinding to break the leaves down to a pulp, until all the dandelion greens and salt are incorporated (this can take up to 30 minutes). Add the cheeses and olive oil, grinding and stirring to combine. Taste, adjusting the cheese and seasoning if desired. Add a touch of lemon juice to brighten the flavors if you like.
Nutrition: calories 98, protein 2 grams, carbohydrates 5 grams, fiber 2 grams, fat 8 grams, saturated fat 2 grams, cholesterol 3 milligrams, sugar 0 grams, sodium 142 milligrams.
Seared Bison with Sage and Gnocchi
Start to finish: 15 minutes. Servings: 6.
1 pound package gnocchi pasta
2 tablespoons olive oil
2 cloves garlic, minced
Pinch red pepper flakes
1 1/2 pounds bison steak, thinly sliced across the grain
1/4 cup chopped fresh sage
1/2 cup grated Parmesan cheese
Salt and ground black pepper
Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions.
Reserve 1/4 cup of the cooking water, then drain the gnocchi and set aside.
In a large skillet over medium-high, heat the oil. Add the garlic and red pepper flakes, then saute the garlic for 30 seconds.
Add the steak and sear on each side for about 1 minute.
Don't crowd the pan or the steak with steam rather than sear. If needed, work in batches.
Once the steak is seared, add the sage and cooked gnocchi. Cook for 30 seconds, then add the Parmesan.
Drizzle in just enough of the reserved cooking water to form a sauce with the melted cheese.
Toss, then season with salt and pepper.
Nutrition: 360 calories; 90 calories from fat (26 percent of total calories); 10 grams fat (4 grams saturated; 0 grams trans fats); 80 milligrams cholesterol; 32 grams carbohydrate; 34 grams protein; 2 grams fiber; 640 milligrams sodium.