Vegetarian

Twice-Baked Potatoes With Fresh Horseradish

By Susie Middleton   |   Thursday, December 15, 2011
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butternut squash stew
 

Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!

Serves: 4

Ingredients

4 medium russet potatoes (about 7 oz. each), scrubbed and dried
5 Tbs. unsalted butter, softened
1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
1/2 cup sour cream, at room temperature
1/4 cup half-and-half, at room temperature
2 Tbs. plus 2 tsp. finely grated fresh horseradish
1 Tbs. thinly sliced chives; more for garnish
Kosher salt and freshly ground black pepper

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 70; Fiber (g): 4; ;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.

Corn and Tomato Tart
By Annie Copps

Friday, August 6, 2010
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I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.

Total time: 60 minutes; active time: 30 minutes

Yield: 8 to 12 servings

Filling ingredients
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)

Directions
Heat oven to 375°

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.

Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.

Bake 30 minutes until tart is golden brown.

Piecrust recipe
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)

Ingredients
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water

Directions
Heat oven to 375 degrees.

In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.

Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.

Bake 15 minutes. Let crust cool and add filling.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Asian Ratatouille with Couscous By Ming Tsai

Tuesday, December 7, 2010
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Asian Ratatouille with Couscous

Hopefully you've already seen Ratatouille, a fantastic movie that my kids love. Ratatouille is a traditional country dish made of healthy vegetables that originated in Nice, France. Here's an Eastern spin on this French classic.

Ingredients
2 tablespoons extra virgin olive oil plus more for drizzling
1 small red onion, 1/4-inch dice
1 Japanese eggplant, 1/2- inch dice, skin on
1 red bell pepper, 1/2-inch dice
1 large heirloom tomato, 1/2-inch dice
2 cups (12 ounces) whole wheat instant couscous
2 tablespoon Wanjashan wheat-free organic tamari
3 cups water, boiling
12-15 Thai basil leaves, ripped
Kosher salt and freshly ground black pepper to taste

Directions
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oil add onion and eggplant and season and cook until soft, about 3 minutes.

Add bell peppers and saute until slightly softened, then add tomato, stir and season.

Meanwhile, make couscous: in a large, heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly.

Allow to steam until couscous is tender, about 5-7 minutes. Fluff couscous with the back of a fork and stir in Thai basil ribbons.

Check flavor and season if necessary. To serve, using a ring mold or similar, plate couscous in mold on plate and layer ratatouille on top.

Unmold and drizzle with more extra virgin olive oil and garnish with Thai basil sprig, if desired.

__________________________________________________________
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Farro Salad By Annie Copps

Tuesday, August 10, 2010
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The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

Ingredients
3 cups cooked farro (substitute with barley or spelt)
4 to 5 sun- or oven-dried tomatoes, roughly chopped
1/3 cup crumbled feta cheese
6 to 8 basil leaves, roughly chopped
2 to 3 scallions, finely chopped
1/4 cup olive oil
1 tablespoon red-wine or balsamic vinegar

Directions
In a medium bowl or zip-top bag, combine ingredients until well mixed.

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Asian Pistou Dumplings in Lime Broth By Ming Tsai

Friday, August 6, 2010
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Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to Western cuisine because they make great hors d’oeuvres. Today, however, we serve up a vegetarian soup version in my Asian Pistou Dumplings in Lime Broth. Let’s get cooking.

Yield: 10 dumplings

Ingredients
1 bunch scallions, sliced thinly, white and green separated
4 cups vegetarian broth
Juice of 2 limes
1 tablespoon Wanjashan low-sodium tamari
1/2 cup packed parsley
1/2 cup packed Thai basil
4 cloves garlic
1/2 cup edamame
4 tablespoons extra virgin olive oil
10-12 thin wonton wrappers
Kosher salt and freshly ground black pepper to taste

Directions
In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth. Reduce by 25%. Season and add lime juice and tamari. Meanwhile, using mortar and pestle, blend with a pinch of salt the parsley, basil, and garlic.

Fold in edamame and extra virgin olive oil and check for seasoning. Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Remove mixture to a bowl and fold in edamame and whisk in olive oil.

Make wontons with Asian pistou filling. Boil in broth and serve.

Garnish with scallions greens.

__________________________________________________________
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country."

Maha's Lentil Soup By Annie Copps

Monday, March 28, 2011
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sliced irish soda bread

My sister-in-law is a great cook and from a family of great cooks including her mother, three sisters, and sister-in-law. Every meal she has ever prepared for me, mostly traditional foods from her native Syria, is a feast for the senses—she is an instinctive cook and an artist by training and my personal favorite, her lentil soup is my favorite.

Yield: 8 servings

Ingredients
4 medium onions, finely chopped
½ cup olive oil
4 carrots, peeled and finely chopped
6 to 8 cloves garlic, minced
2 tablespoons dry coriander
1 pound dry lentils, rinsed and picked through
2 to 3 tablespoons cumin
Kosher or sea salt
1 bunch Swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1 tablespoon olive oil
¼ pound vermicelli or angel hair pasta, broken into 1-inch pieces
2 fresh lemons
Serve with fried pita chips or unseasoned croutons

Directions
This is a traditional soup from Syria and Lebanon adas hisem (which translates to "unripe grapes/lentils") it is both vegetarian and vegan, and surprisingly hearty. Start with lots of chopped onions in a healthy amount of olive oil. Then add carrots and lots of garlic. Once the vegetables are softened, stir in some fragrant dried coriander and bright and lemony cumin, as well as dried lentils and enough water to cover the mix by a few inches. Once the lentils have cooked, add a bunch of Swiss chard and toasted vermicelli noodles that have been broken into bits—they cook up and add a creamy flavor and texture. Ladle into serving bowls and give the soup a healthy squeeze of lemon and you are good to GO.

In a large soup pot over medium high heat, saute onions until translucent.

Add garlic and carrots and cook 2 to 3 minutes.

Add coriander, stir well to coat the vegetables, and cook about 2 minutes or until very fragrant.

Add lentils and stir well to coat.

Add enough water to cover the ingredients by 3 inches (about 8 cups). Stir in cumin.

Cook about 30 minutes or until lentils are al dente (softened, but not completely cooked).

Season with salt (about 1 tablespoon).

Add Swiss chard and cook about 10 minutes.

Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.

In a saute pan over medium high heat, saute pasta until lightly browned, about 2 minutes. Add pasta to soup mixture and cook about 8 minutes more. Ladle into soup bowls and squeeze about 1 tablespoon of lemon juice over the top.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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