Quinoa Salad with Avocado and Dried Fruit

When I first ate quinoa, my gratitude propelled my love for it more than its flavor. I was desperate for another gluten-free option to replace rice, and I was also on a low-glycemic diet. I can eat wheat and other gluten-protein grains, but several of my friends can’t. So, serving food that everyone can eat, not feel different or left out is my entertaining and personal philosophy. Quinoa is a perfect grain (seed), to eat and a great source of protein for plant-based diets. Ever since my discovery of this recipe, quinoa salad with avocado and dried fruit makes a regular appearance on my dinning table, especially for entertaining.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit reicpe

I discovered this salad recipe in Fine Cooking Magazine 2009, in an article featuring avocado recipes. Next to dark chocolate, avocados are one of my favorite foods. Naturally, the recipe grabbed my attention.  During the time, I needed vegan and gluten-free recipes to serve with Thanksgiving dinner. The quinoa salad with avocado turned out to be the perfect option, a two for one deal. Additionally, this quinoa salad turned my attitude around from not just being grateful, but liking quinoa as well. This salad appeals to everyone, not just people who are vegan, vegetarian, or on a gluten-free diet.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit

There are many reasons why I love this salad and the taste is just one of them. This quinoa salad is just as much about avocados as it is quinoa. With a ratio of about 2 cups of cooked quinoa to 2 whole avocados, you get a creamy avocado morsel in every bite. Being a major avocado fan, I find this significant amount of avocados wonderful. What’s not to love about an avocado in every bite? There is never such a thing as too much avocado.

Quinoa Salad with Avocado and Dried Fruit Reicpe

Quinoa Salad with Avocado and Dried Fruit Recipe

The dried apricots and raisins adds punch and concentrated flavor. The nuttiness of the quinoa and creaminess of the avocado provide a foundation for the dried fruit to pop. You do not need a lot of dried fruit, a little goes a long way. The deep orange color of the apricots adds a nice attractive element to the salad as well. If you live in an area where apricots are grown, try substituting fresh ones for the dried apricots. The only consideration is, once sliced, apricots get mushy and aged looking after they linger. However, adding a fresh ripe apricot might be worth a try.

Quinoa Salad and Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit Recipe

The lemon cumin vinaigrette is much brighter than it sounds. Thanks to the absorbing power of the quinoa, the cumin flavor is in the background and does not overpower the delicate flavor of the avocado. The cumin adds a bit of earthiness against the airy and lemony sunshine. The taste of the flavors are unexpected, yet truly complimentary. I love it. The blend of the quinoa, avocado and dried fruits with the dressing is a nice balance of sweet, acid, nuts and earthy flavors. It is not a heavy dressing, just enough to season the ingredients. Therefore, the quinoa salad does not taste or look oily.

More Gluten-free recipes:

Nifty Cake recipe 

Gluten free Dutch Baby

Airy Banana Oat Pancakes

Quinoa Salad with Avocado and Dried Fruit Recipe

The only thing I change is, I like to add fresh herbs when they are available. Basil adds a nice bit of fresh green sweetness, and even parsley or mint works. If you want to add cilantro, substitute the lemon zest and juice with lime and see how you like it. Quinoa and avocados pair well with a variety of herbs and spices, just be careful not to overpower the salad with too much of anything. If you need a more substantial meal or substitute for almonds, chickpeas are also delicious in this salad.

Quinoa Salad with Avocado and Dried Fruit recipe

Making this salad reminds me of my hometown in California. I can picture so many parts of my childhood with each ingredient. Eating avocado sandwiches with my friends at a restaurant in Strawberry. Climbing our apricot tree and picking them before the birds got them.  But, what really touches my heart is when I rinse the quinoa. Running my hands through the cold, wet and gritty quinoa seeds, reminds me of making sand castles and building forts at Cronkite Beach.  It’s usually cold, foggy and the sand is rough. Despite the cold, I love the Marin Coastline and will forever hold it dear in my heart.

Food has a way about savoring old memories and making new ones. Deborah Madison created this recipe, but after making it for so long and cherishing new and old memories, it feels like my own.

Quinoa Salad with Avocado and Dried Fruit Recipe

 

Quinoa and Avocado Salad with Dried Fruit

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Side Dish or Vegetarian Main Salad

Cuisine: American/ Vegan

4 main course servings, 6 side dish servings

Quinoa and Avocado Salad with Dried Fruit

If you love avocados, like I do, you will love this quinoa salad. The lemon and cumin vinaigrette is bright with just enough seasoning to blend well with all the ingredients. I make this salad often for entertaining and weeknight dinners.

If you ever need a salad that covers many dietary considerations, this is the one to make. It is perfect for vegan, vegetarian, and gluten free diets, as well as a crowd pleaser for everyone.

Use any color quinoa you like. I like the mix the white and red quinoa, but the red quinoa with the green avocado and orange apricot is very appealing.

You can make the salad ahead, but do not add the salad dressing, almonds and avocados until you are ready to serve. Best eaten the day it is made, but will be ok for leftovers the next day.

Recipe is from Fine Cooking Magazine, by Deborah Madison 2009

Ingredients

  • 3 TB raisins, dark, golden or a mix of raisins
  • 2 TB dried apricots, thinly sliced
  • 1 cup red or white quinoa, or a mix
  • Kosher salt
  • Zest from one lemon
  • 1 TB fresh lemon juice
  • 3 Tb extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground sweet paprika
  • 2 ripe avocados, pitted, peeled and cut into 1/2 inch chunks
  • 2 scallions, white and light green parts thinly sliced
  • 2-3 TB coarsely almonds

Instructions

  1. Add the raisins and apricots to a small bowl and cover with hot water. Soak the dried fruit for 5 minutes. Drain the water and set aside.
  2. Put the quinoa in a fine mesh strainer and rinse under cold running water until the water passing through the strainer runs clear, not chalky. Add the rinsed quinoa to a medium saucepan with 2 cups of water and 1/2 teaspoon Kosher salt. Bring the water to a boil, then cover and turn the heat down to medium-low. Cook until the water is all absorbed and the quinoa is tender, about 10 to 15 minutes. You will see the germ ring that will look like a white curlicue around each seed.
  3. When done, fluff the quinoa with a fork and spread out on a sheet pan to cool to room temperature.
  4. While the quinoa is cooking, toast the almonds. Heat a small skillet on the stove at medium-high heat for 3 minutes. Add the almonds and stir, shake or flip the almonds in the pan and toast the almonds until they get slightly darker and release their oil. About 1 minute depending on how hot your skillet is. You will start to smell the almonds as they toast. Keep the almonds moving so they do not burn. Immediately remove the almonds from the skillet and cool. Once cooled, rough chop the almonds and set aside.
  5. Make the salad dressing. Finely grate the lemon zest into a small bowl. Add 1 tablespoon of fresh squeezed lemon juice, olive oil, coriander, cumin, paprika and 1/4 teaspoon Kosher salt, and whisk until well combined.
  6. In a large bowl add the cooled quinoa, apricots, raisins, avocados, scallions and chopped almonds. Carefully mix the ingredients together. Try mixing them with a fork so you do not squish the ingredients together. Then add the salad dressing. Mix until combined. Spoon into a severing bowl, garnish with chopped almonds, scallions, and lemon zest. Serve at room temperature.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Dinner Salad of Sea Scallops and Greens

As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.

Dinner Salad with Seared Sea Scallops and Greens Recipe

Dinner Salad with Seared Sea Scallops and Greens recipe

My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task.  Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.

Dinner Salad with Seared Sea Scallops and greens recipe

Dinner Salad with Seared Sea Scallops and Greens

A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.

Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing

We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.

Dinner Salad with Seared Sea Scallops and Greens reicpe

There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.

The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.

Learn how to clean and prepare sea scallops here.

Dinner Salad with Seared Sea Scallops and Greens recipe

There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.

Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.

Dinner Salad with Seared Sea Scallops and Greens

Dinner Salad is easily adaptable any season

Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.

Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.

Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.

Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.

Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.

Make with a light vinaigrette, not a heavy or creamy salad dressing

Dinner Salad of Sea Scallops and Greens

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Dinner salad

Cuisine: American

2 servings

Dinner Salad of Sea Scallops and Greens

This is a delicious dinner salad with seared sea scallops, summer lettuce, potatoes, goat cheese and fruit. There is just enough of salt, acid, fat, and sweet for a truly composed and healthy meal. A perfect dinner for date night in.

Ingredients

    Vinaigrette - Makes about 1 cup
  • 1/4 cup / 60 ml good quality white wine vinegar*, champagne vinegar, or sherry vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 2 tsp minced shallot
  • 1 tsp minced fresh herb like tarragon, lemon thyme, or basil
  • 1 small clove garlic
  • 3/4 cup / 185 ml olive oil
    Salad
  • 1 head Boston bib lettuce, cleaned and dried
  • 4-6 baby new potatoes or fingerings
  • 8 spears asparagus, or small handful of green beans cleaned and trimmed
  • 1/2 apricot or peach*, thinly sliced
  • 1 1/2 oz / 46 g soft goat cheese like Montrachet
  • 1 TB fresh herb, the same one you used in the vinaigrette
  • 8-10 large sea scallops
  • Kosher Salt for seasoning
  • 1 TB Olive Oil

Instructions

    Cook the potatoes
  1. Fill a medium sauce pan with salted water and bring to a boil over high heat. Add the washed, whole potatoes to the boiling water and cook until the potatoes can be easily pierced with a fork 15 - 20 minutes, depending on the size of your potatoes. Start checking at 10 minutes and every 5 minutes or so thereafter. When the potatoes are done, remove them from the water and let cool. Once they are cool, cut into wedges and lightly drizzle, about a teaspoon or so, the potatoes with the vinaigrette.
  2. While you are waiting for the water to boil start the vinaigrette.
    Make the vinaigrette
  1. Peel the garlic clove and slice in half lengthwise. Remove the green germ, then smash the clove with the side of your knife. Add the vinegar, minced shallots, smashed garlic, mustard, salt, and minced herbs to a small bowl and whisk together until the salt is dissolved. Continue to whisk the dressing and slowly pour the olive oil in a steady stream. Whisk the vinaigrette until it is well combined. Let rest on the counter for 30 minutes.
  2. You will have more vinaigrette then you need. See notes on how to store the vinaigrette for later use.
    Make the Salad
  1. Blanch the prepared asparagus or green beans in salted boiling water. Boil the asparagus for 2 minutes, or if using the green beans for one minute. Drain the water from the vegetable and rinse with cold water. Set on a clean kitchen towel or back in the sauce pan, (off heat) to dry.
  2. Just before the potatoes are finished cooking tear the lettuce into large bite size pieces and add to a bowl. Toss the lettuce with one tablespoon of the vinaigrette until evenly coated. This is just a light coating to season the lettuce. Set aside.
  3. Place the sea scallops on a plate and carefully remove the muscle from its side. This is very tough when cooked. Pat the scallops dry with a paper towel on both sides. Season the scallops with a pinch of Kosher salt on both sides.
  4. Heat a heavy duty 10-inch skillet over medium-high heat. Add one tablespoon olive oil and swirl it to evenly coat the pan. When the pan is hot, but not smoking, add the sea scallops to the pan flat side down. Sear the scallops for 2-3 minutes without touching or moving them. Adjust the heat if the pan is getting too hot. Turn the scallops over and sear for 1-2 minutes until the scallops are done. Scallops about an inch in size will be done very quickly about 3 to 4 minutes. They are done when the center is opaque in the middle, and feel firm when pressed with your finger. When in doubt, cut a scallop down the center and check. The scallop won't go to waste, just add it to the salad. The scallops will continue to cook from the residual heat, but you want to remove them when they are just done.
    Plate the salad
  1. On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps of goat cheese over the salad and fresh herbs.
  2. Remove the garlic from the vinaigrette and give it a good whisk. Pour into a spouted serving dish. Add additional dressing as needed to each salad. You will have plenty of salad dressing leftover to use for another salad.

Notes

* This is a light vinaigrette and not one to use balsamic vinegar. If you have a good quality red wine vinegar it is OK to use. I just have not found one I like, so I usually don't cook with red wine vinegar.

The vinaigrette makes about 1 cup / 250 ml so you will have plenty leftover. Store the vinaigrette in an air tight container in the refrigerator. The vinaigrette will taste better, and last longer, if you remove the shallots from the vinaigrette. Pour the vinaigrette over a fine mesh strainer into a container to catch all the shallots. Discard the shallots and refrigerate the vinaigrette.

If you want to thoroughly emulsify the vinaigrette, it is easy to do with an immersion blender. The vinaigrette made with a blender will be thicker and heavier. I like this salad with a lighter dressing so I mix it by hand and not worry about the dressing being emulsified. It is your choice. Make the salad dressing as you prefer.

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Zucchini and Basil Frittata

Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.

Zucchini and Basil Frittata recipe

Zucchini and Basil Frittata recipe

One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.

There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Recipe

I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.

Zucchini and Basil Frittata Recipe

Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.

Zucchini and Basil Frittata Recipe

It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.

Making a Mother’s Day Meal try these recipes:

Baked Oatmeal with Apples and Dried Fruit

Rosti with Mushrooms and Onions

Apple and Apricot Muffins with Lemon Glaze

Pink Champagne Cake

Grilled Chicken Salad with Avocado Dressing

Zucchini and Basil Frittata Recipe
Tips for success making Zucchini and Basil Frittata

You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet.  The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.

Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.

Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.

Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.

To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.

Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.

Zucchini and Basil Frittata Recipe

Zucchini and Basil Frittata Recipe

Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.

Zucchini and Basil Frittata

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Category: Brunch, Lunch, Dinner or Appetizer

Cuisine: Italian

4-6 servings

Zucchini and Basil Frittata

Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion.

Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.

Ingredients

  • 1 lb / 453 g zucchini
  • About 1 tsp/ 4g Kosher salt
  • 4 TB / 36 g Olive oil- divided
  • 3 garlic cloves, minced
  • 6-8 eggs
  • 1/4 cup / 29 g Parmesan or Romano cheese
  • 1/ 2 cup / 14 g coarsely chopped basil leaves
  • Fresh ground pepper to taste

Instructions

  1. Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
  2. Pre-heat the oven to 400˚F
  3. Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
  4. Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
  5. Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
  6. Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
  7. Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
  8. When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
  9. Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
  10. Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
  11. Serve warm or at room temperature.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Rosti: Crispy Potato Pancake with Mushrooms and Onions

What do you get when you have a cake with a creamy and delicate interior protected by a crispy caramelized exterior? You have a rösti. A potato pancake like no other. Its’ soft creamy interior holds together with just the right amount of the potato’s natural starches, creating a pancake that is tender, creamy and crunchy. Rösti originated in Switzerland and was a breakfast staple for farmers.  Now, people from all over the world enjoy these potato cakes.

I have enjoyed rosti in restaurants and wanted to see if I could recreate them for myself. After researching many recipes, I decided to use a recipe from The Food Lab by J. Kenji Lopez-Alt. His science based technique is typically spot on, inventive, and not too difficult to follow. After making his recipe a few times I picked up a few skills and some new information.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reicpe

Like life in general, the key to making a successful rösti is all about balance. They are like fritters or latkes, but are thicker and creamier. The type of potato and the technique used to prepare them, work together and create the perfect amount of starch necessary to hold the whole pancake together. Too little starch and the rösti falls apart when you cook it. Too much starch and you have a sticky pancake. Have you ever played with potato starch mixed with water? Its gooey stuff and not something you want in your pancakes.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reiccpe

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reicpe

Kenji believes Russet potatoes are the best ones to use. They are high in starch and will create pancakes with fluffy interiors and crunchy outsides, like the perfect French fries. I agree with him if you follow his technique. For experimentation, I tried a different parcooking method using Russet potatoes and the results were not so great.

Rösti has essentially one ingredient and the key to keeping them intact is the initial preparation. Good sharp tools, like a mandoline or a very sharp knife will cause less potato starch from releasing. A box grater is not as sharp but does a good job cutting the potatoes into the right size.

Rosti: Crispy Potato Pancakes with Mushrooms and onions reicpe

Parcooking helps prevent the potatoes from oxidizing and give the rösti the right texture. He likes to parcook the potatoes in a microwave which is easy enough, and eliminates a step common in other recipes. I often read potatoes are grated raw, then squeezed to rid them of excess water before assembling. Parcooking potatoes gives the potato cake great texture and fully cooked potatoes throughout the pancake.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Unfortunately, my potatoes oxidized even though I sliced them with a mandoline and parcooked them in a microwave. I am not sure why, but one theory I have is my potatoes where doing what potatoes do, oxidize when exposed to air. Maybe I did not work fast enough, or my knock off Japanese mandoline needs sharpening.  After several trials, I am still working this out.

To experiment, I parcooked the potatoes whole in a microwave, let them cool, then grated them using a box grater. This produced rosti with a light and creamy color, but looked and tasted like mashed potato cakes, not a rosti.  Maybe a medium starch potato like, Yukon gold is better suited with this technique. Oh, so many variables to figure out, and so little time.

Rosti: Crispy Potato Pancakes with Mushroom and Onions reicpe

If you have a non-stick pan, it will be a lot easier to make. I do not own one and used a cast iron skillet. They are good pans to use just harder to maneuver the rösti out of the skillet. The sides of my pan are more vertical than they are slopped. My rösti had to slither up and over a cast iron mountainside before it could ease on to a plate. It required some extra encouragement with my spatula to get the rosti to “slide” out of the pan.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

As I cooked rösti, I was reminded of making a traditional Spanish tortilla. The amount of oil and the heat of the pan had to be just right so the tortilla would cook properly and slide in and out of two different skillets multiple times. Rösti has less ingredients than a Spanish tortilla, which makes the delicate balance all that more important. It is not hard to make rösti, just more particular.

Traditionally, rösti is considered a side dish, but I love to serve rösti as a meal topped with an egg and salsa. They are also delicious served with any vegetables like spinach. I used Kenji’s suggestion and mixed in a layer of mushrooms and onions because they are one of my favorite foods. I really like this idea and will make it a staple feature whenever I make them.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Serve rösti as an appetizer with garlic or saffron aioli. It is a delicious small plate option for any cocktail party.  Add smoked or cured fish, pickles, eggs, vegetables, aioli, and your guests have a satisfying and unexpected meal.

I would love to hear from you about your experience making rösti. Let me know in the comments section below the recipe how you like to prepare rösti. Enjoy!

Rösti: Potato Cake with Mushrooms and Onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Appetizer, Breakfast, Brunch

Cuisine: Swiss

4-6 servings

Rösti: Potato Cake with Mushrooms and Onions

Rösti can be served for any meal at any time of the day. It is a great brunch food when served with eggs or sausage, or a delicious appetizer with saffron aioli. My favorite way to eat it is with a poached egg and tomatillo salsa or saffron aioli.

You can serve this plain without the mushrooms and onions if you wish.

The rösti recipe is from The Food Lab by J. Kenji Lopez-Alt

Best eaten hot off the skillet.

Ingredients

  • 3 medium russet potatoes, l lb- 1.5 lbs /680 g rinsed peeled and cut with a box grater or mandolin
  • 5 Tb/ 62 g olive oil, divided
  • 1 medium onion
  • 4 oz / 125 g mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, or 1/2 tsp dried thyme
  • Kosher salt and ground black pepper

Instructions

  1. Place the prepared potatoes in a microwave dish and cook on high for around 5 minutes. You do not want the potatoes overcooked and mushy, they should still have a slight bite in the center.
  2. While the potatoes are cooking, heat 1 Tb olive oil in a heavy 10-inch skillet and add the onion and mushrooms. Cook the mushrooms and onions until soft and translucent and just beginning to brown, around 6 - 8 minutes. Add the minced garlic, thyme and a pinch of salt and pepper, stir to mix and cook until you begin to smell the garlic's perfume. Remove the mushrooms and onion from the pan and set aside.
  3. Wipe the skillet clean and return it to the burner. Turn the heat to medium and add 2 Tbs to the skillet. Heat the oil until shimmering. Make sure there is an even coating of oil across the whole pan, then spoon half of the potatoes into the skillet. Press down on the potatoes with a rubber spatula and form the potatoes into a pancake. Season lightly with salt and pepper, then spread the mushrooms and onions over the potatoes. Add the remaining potatoes to cover the mushrooms and onions, then press down on the potatoes to cover the top of the pancake.
  4. Cook the rösti on one side for around 7 minutes. Do not disturb the pancake for at least 4 minutes into the cooking time. After 7- 8 minutes, run a thin spatula around the edges and underneath the potatoes to loosen it from the bottom.
  5. Slide the potatoes onto a plate large enough to hold the rösti. Place another plate, upside down, on top of the plate holding the rosti, so the rims are kissing each other. Flip the plates over, so the bottom plate is now the top and lift off the plate. You should see a beautiful golden brown crusty rösti.
  6. Wipe off any stuck bits from the bottom of the pan and add 2 Tbs olive oil.
  7. When the oil is shimmering, slide the rösti back into the skillet and sprinkle with salt and ground pepper. Cook for 7 more minutes.
  8. When finished, loosen the rosti from the pan and slide it onto a serving plate.
  9. Keep warm or serve immediately.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Tomato Sauce With Rosemary and Balsamic Vinegar á la Marcella Hazan

Tomato Sauce with Balsamic Vinegar and Rosemary RecipeDuring this frenetic and festive holiday season, it is helpful to have a well-stocked pantry to quickly feed the family without sacrificing flavor or nutrition. If you have a can of plum tomatoes, garlic and olive oil you can cook up a tomato sauce in 15 minutes. If you have fresh or dried rosemary and balsamic vinegar, that 15-minute tomato sauce elevates into a herby infused wonderland. There is no need to call for pizza delivery, tomato and balsamic vinegar sauce mixed in with steaming bowl of penne pasta is quick, easy to make, and will warm you up on these brisk fall nights.

Tomato Sauce with Balsamic Vinegar and Rosemary recipe

 

Tomato and balsamic vinegar sauce is a throwback and staple recipe of mine. I used to make it a lot during the early years of my marriage for my growing family. Some recipes are timeless and will never feel out-of-place no matter how many years have passed. Tomato and balsamic vinegar sauce is such a recipe. It is a special classic.

Tomato Sauce with Balsamic Vinegar and Rosemary

Tomato Sauce with Balsamic Vinegar and Rosemary recipe

 

I discovered it in a cookbook of mine, Marcella’s Italian Kitchen by Marcella Hazan dating back to 1986. Marcella Hazan is one of my cookbook authors who I attribute to teaching me about real Italian cooking. While I read and cooked through her cookbooks, I learned how simple, but not simplistic, Italian cooking is. Using only a few key ingredients and traditional techniques, it is easy to create a fresh tasting, delicious and satisfying meal. Of course there are those traditional meals that take hours to make, but most of the food I relied on, could be prepared in 30 – 40 minutes. Many of Marcella’s pasta recipes became family favorites that over time would develop into our own.

Tomato Sauce with Balsamic and Rosemary Recipe

This recipe first caught my attention because of the added balsamic vinegar and rosemary was unlike any tomato sauce I had before. From this recipe I learned about adding vinegar to a sauce or stew to brighten up the flavor of the food. Up until that time I had only used vinegar for salad dressing. I loved the additional body and bright flavor the vinegar brought out in stews and sauces, and I continue to season with vinegar in several of my other recipes.

Continue reading “Tomato Sauce With Rosemary and Balsamic Vinegar á la Marcella Hazan”

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Saffron Cauliflower Risotto

Risotto is food for the gods. It comes from humble origins as grains of rice but develops into creamy luxuriousness that transports you to a dreamy and calmer world. I feel like I am being extravagant when I eat risotto, which is odd because it is essentially a bowl of rice with stock and cheese, nothing fancy, but what a transformation. Say the word risotto, people start to swoon and get weak in the knees. They can only respond by repeating your own words with a subtle exclamation, “Oohhhh rissoootooo, I love rissoootooo.”

The first time I had risotto was many years ago in a very fancy restaurant, Equus at The Castle in Tarrytown NY. It is a 5 star establishment that we were the lucky recipients of a gift certificate to. For our first course my husband ordered risotto and I, not knowing anything about risotto, ordered pumpkin soup. Joe being the generous person that he is, offered me a taste of his risotto. To this day it is the best thing that I have ever eaten. Selfishly, I was tempted to grab his bowl and make a run for it. Fortunately I did not run away and Joe continued to share his risotto with me. My bowl of pumpkin soup was pushed aside as we sat together savoring each bite and melting into our chairs. I do not remember anything else about that meal, only the risotto.

Saffron Cauliflower Risotto is a creamy dish that can be served as a vegetarian entree or a side dish to pair with fish. Risotto is pure comfort food with an elegant twist. A humble grain turned regal when infused with saffron and cooked slowly in sock, parmesan cheese and butter. A labor of love but well worth it.
White and Green Cauliflower

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fennel and Chickpea Ratatouille

It is hard to think about turning on the oven when it is so hot and humid outside. It is ironic to me that during the summer when the sun and the heat produces abundant amounts of fruits and vegetables, turning on a heat source to cook vegetables, or anything else for that matter, is the last thing on our mind. Fortunately fruits and vegetables can be eaten raw or cooked, hot or cold. During this crazy hot weather it is ideal to be thrifty and make one meal that can be used later for several additional meals.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Mixed vegetables for fennel and chickpea ratatouille

Ratatouille is just that kind of dish. It can be used as a side dish with grilled meats or fish, a sauce to cook eggs or fish in, a sauce to mix with pasta or other grain for a vegetarian entrée. Ratatouille is so versatile it is worth turning on the oven once for the additional meals that can be served with it afterwards.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Eggplant
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Tomatoes with Zucchini

I was not a huge fan of ratatouille until I tried this recipe from Mark Bittman at cooking.nytimes.com.  One reason being, I first learned to cook ratatouille by sautéing each vegetable separately then combining all the vegetables in a crock and bake until bubbly. No thanks. There can be at least five different vegetables and that is just too laborious for a summer’s day. Secondly, I like eggplant but I do not love it, so making something with eggplant is not my first idea or inspiration.  Eggplant is a stunning and beautiful plant. The color is one of my favorites and why I haven’t dismissed it altogether. The flavor, by itself, just does not excite me. With this recipe the eggplant helps give ratatouille body developing on the classic pairing of eggplant and tomatoes. The fennel and fresh herbs makes the ratatouille fresh. Each ingredient adds a layer of flavor to create a medley of roasted vegetables that does not feel heavy.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Fennel
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Prepared Fennel

Three aspects make this recipe stand out: fennel, chickpeas and the simple preparation. The fennel lightens the flavor of the roasted vegetables and the chickpeas turn it into a substantial meal when served as a vegetarian/vegan entrée. I also find the concentrated sweetness of the roasted red peppers gives the ratatouille its depth of flavor and body. Thanks to Mark Bittman, who was the Minimalist Chef for the Times after-all, the cooking process is simple and effective. There is no need to sauté each ingredient separately. Add a large handful of fresh herbs and the ratatouille will be bright like the beautiful summer day you are experiencing.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Chickpeas for Ratatouille
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Prepared Vegetables for Fennel and Chickpea Ratatouille

Turn on the oven for one hour and you will have created a mixed vegetable cornucopia that you can enjoy, for two to three additional meals. Fennel and chickpea ratatouille can be a vegetable side dish, (tonight I am serving my ratatouille with lamb burgers,) or serve ratatouille as a sauce for pasta or mixed with your favorite grain. You can serve this ratatouille on grilled toasts or make an open face sandwich by adding cheese and putting it under the broiler for lunch or an appetizer. Add a fried egg to the ratatouille and you have a great breakfast or light dinner. No recipe needed for the additional meals, just imagine and go. The possibilities are endless.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Fennel and Chickpea Ratatouille

Don’t throw out your chickpea water, make aquafaba meringue cookies

Fennel and Chickpea Ratatouille

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

8 serving as a side dish

Fennel and Chickpea Ratatouille

Fennel and Chickpea Ratatouille is an easy meal to prepare that can be served for any meal of the day. Serve this dish as a main course vegan entree with pasta or grains. Serve as a side dish with any grilled meats or cook as a sauce to cook fish and eggs with. Spread this ratatouille on toast for an easy lunch or quick appetizer. There are so many options for easy meals at any time of the day.

This recipe is very slightly adapted from Mark Bittman' s Chickpea and Fennel Ratatouille from New York Times Cooking.

Ingredients

    Fennel and Chickpea Ratatouille
  • 1 medium eggplant, 1 lb or less
  • 2 medium zucchini, about 1 lb
  • 1 pound of plum (Roma) tomatoes
  • 2 red and/or yellow sweet bell peppers
  • 1 fennel bulb
  • 1 onion
  • 5 garlic cloves, peeled and cut in half (green germ removed)
  • 1/4 cup (about 60ml) olive oil
  • 1 tea Kosher salt
  • 3 cups cooked chickpeas (2 15oz cans of cooked chickpeas, about 1 lb, or 487g))
  • 2 Tbl minced fresh herbs such as rosemary with thyme or lemon thyme, or basil and parsley. If you do not have fresh herbs you can use 1 1/2 tea of dried Herbs De Provence.
  • You will need a large roasting pan, I used 12" x 17" x 2" pan. (30.5cm x 43cm x 5cm)

Instructions

  1. Pre- heat the oven to 425 degrees F/ 220 degrees C/ Gas Mark 7
  2. Cut each vegetable into similar size pieces, about one inch. There is no need to peel the eggplant, do so if it is your preference. Combine all of the chopped vegetables and garlic in a large roasting pan. If you do not have a pan large enough you can use two separate pans, like rimmed baking sheets, but your cooking time might change. Add the salt and olive oil and mix until evenly combined. (If you are using dried herbs add them now.)
  3. Bake the vegetables in the oven for 40 minutes. Add the chickpeas to the vegetables and fresh rosemary, if using. Bake for an additional 10 minutes or until all the vegetables are evenly cooked through and there is some browning in the pan. Once the vegetables are cooked take the pan out of the oven and mix in any reserved fresh herbs you are planning on using.
  4. Serve hot or room temperature.

Notes

There are a lot of vegetables in this recipe and a large roasting pan is perfect for the job. You can use a rimmed baking sheet and divide the vegetables in half and bake on two sheets. You just might need more time roasting the vegetables.

Feel free to substitute any vegetable with your favorite summer vegetables, just keep the sizes of the chopped pieces similar. Ratatouille is traditionally tomato based vegetable "stew" that is easily adapted to what you have on hand.

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.