Simply Organic (19 page)

VARIATIONS

The kumquat sauce is delicious over sweets such as ice cream or angel food cake. Simply omit the onion and red-pepper flakes and increase the brown sugar to ½ cup.

MAKES
4
SERVINGS

Though not a wild variety, shiitake mushrooms are grown organically and impart an earthy, musty flavor to any dish that calls for mushrooms. These stuffed mushrooms are great as an appetizer, or they can be served as a main course atop a bed of linguine tossed with olive oil and herbs.

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

2 tablespoons chopped fresh basil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound large-capped shiitake or portabello mushrooms

1 small onion, finely chopped

1 small red bell pepper, finely chopped

2 tablespoons pine nuts, toasted

¼ cup red wine

¾ cup dry bread crumbs or finely crumbled fresh bread crumbs

1½ cups shredded Monterey Jack cheese (about 6 ounces)

Lightly oil the grill rack or oil a rack that fits in a baking dish. Prepare a medium charcoal fire or preheat a gas grill to medium heat, or preheat the oven to 400°F.

In a large bowl, combine the oil, vinegar, garlic, basil, salt, and black pepper. Spoon 2 tablespoons of the marinade into a medium skillet; set both aside.

Remove the stems from the mushroom caps. Chop the stems into small pieces. Put in a small bowl and add the onion, bell pepper, and toasted pine nuts.

Using a teaspoon, scrape out and discard the gills of the mushroom caps. Put the mushroom caps in the bowl of marinade, tossing them to coat all over.

Warm the marinade in the skillet over medium heat. Add the onion mixture and cook for 3 minutes, or until soft. Add the wine and continue cooking for 3 to 4 minutes. Remove the skillet from the heat, add the bread crumbs, and mix thoroughly.

Place the mushroom caps, stem side down, on the grill or on the rack in the baking dish. Grill or bake for 3 minutes. Remove the caps from the heat, place on a platter, and fill generously with the stuffing. Sprinkle an equal amount of cheese on top of each one. Return the mushrooms to the grill or oven, stuffed side up. Cover and grill for 5 to 8 minutes, or bake in the oven until warm and the cheese is browned.

MAKES
4
SERVINGS

It is always interesting to see what the staff of a restaurant chooses frequently for their evening meal. This is definitely an all-time favorite at Flea St. Café.

1 pound fresh fettuccine or similar pasta

¼ cup extra-virgin olive oil

1 small red onion, thinly sliced

½ red bell pepper, thinly sliced

2 large garlic cloves, minced

1 jalapeño chile pepper, seeded and minced

¼ cup tequila (optional)

2 large tomatoes, seeded and chopped

½ cup chopped fresh cilantro

2 tablespoons chopped fresh oregano

4 ounces feta cheese, crumbled

1 avocado, halved, pitted, peeled, and chopped

Salt

Freshly ground black pepper

Cook the fettuccine according to the package directions. Drain and transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 2 minutes. Add the garlic, chile pepper, and tequila, if using, and cook for 1 minute. Add the tomatoes, cilantro, and oregano and cook for 3 minutes, or until the tomatoes are soft.

Stir the cheese and avocado into the sauce. Stir and season with salt and black pepper to taste. Add the sauce to the pasta and toss well.

MAKES
4
SERVINGS

In early summer, shelling beans are best eaten fresh. When the pods are small and tender, they can be cooked whole, just like string beans. As they mature, the inner fresh beans are a delicious experience and take far less time to prepare than when they are dried. In my garden, I grow heirloom seeds from Seeds of Change, and beans are a favorite crop. We enjoy them from blossoms to tender bean pods to the dried beans we eat in winter.

8 ounces sushi-grade loin of tuna

Juice and grated zest of 1 lemon

2 garlic cloves, finely minced

Salt

Freshly ground black pepper

2 tablespoons olive oil

2 slices bacon, cut into small pieces

3 shallots, thinly sliced

1 pound tiny, tender whole shelling beans; or 1½ pounds medium shelling beans, shelled

1 tablespoon chopped fresh thyme

2 tablespoons thinly sliced fresh basil

In a small bowl, toss the tuna in the lemon juice with half the garlic. Season generously with salt and pepper.

Warm the oil in a medium skillet. Add the tuna and cook, turning once, until browned and to the desired doneness, but try to keep it as rare as possible, about 2 minutes per side. Remove the tuna to a platter.

To the same skillet, add the bacon, shallots, and the remaining half of the garlic, and cook for about 5 minutes, or until soft. Add the beans, lemon zest, thyme, and salt and pepper to taste. Cover and cook for 3 minutes, or until the beans are warm and tender.

While the beans are cooking, cut the tuna into ¼-inch slices. Spoon the beans onto one large platter or individual plates. Top with the sliced tuna. Sprinkle with fresh basil.

KITCHEN TIP

Tuna is delicious when cooked rare, and many restaurants serve it this way. If you’re cooking it rare, be sure to purchase the highest quality tuna available, which is sushi-grade tuna, also known as Grade A.

MAKES
4
SERVINGS

Chicken salads are extremely popular these days. When you infuse them with bold flavors such as ginger and Chinese mustard, the need for oil is greatly diminished, and the results are delicious.

½ cup seasoned rice vinegar

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 to 2 tablespoons prepared hot Chinese mustard

2 tablespoons minced fresh ginger

2 green onions, thinly sliced

3 boneless, skinless chicken breast halves, cut into ¼-inch strips

2 cups bean sprouts

1 red bell pepper, thinly sliced

6 cups shredded Savoy cabbage (about 1 smallish head)

1 tablespoon toasted sesame seeds

Preheat the oven to 400°F. Lightly oil a baking sheet.

In a large measuring cup, whisk together the vinegar, soy sauce, oil, mustard, ginger, and green onions. Pour half the dressing into a medium bowl.

Add the chicken to the bowl. Toss to coat and marinate for 10 minutes.

Meanwhile, in a large bowl, combine the sprouts, pepper, and cabbage. Toss with the remaining dressing. Allow to sit at room temperature for 20 minutes, tossing occasionally.

Place the chicken on the prepared baking sheet and bake for 10 minutes, or until cooked through and no longer pink. Cool slightly.

Add the chicken to the bowl with the cabbage mixture. Sprinkle with the sesame seeds and serve.

MAKES
8
SERVINGS

I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetables, and place between two slices of bread with sour cream or a smear of mustard.

1 large onion, cut into thick slices

2 carrots, cut into 1-inch pieces

12 ounces mushrooms, quartered

4 garlic cloves, minced

1 can (14½ ounces) diced tomatoes, drained

1 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 chuck roast (2½ to 3 pounds), trimmed of all visible fat

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.

Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.

Let the meat rest for 10 minutes before slicing.

MAKES
8
TO
12
SERVINGS

Boneless leg of lamb is deliciously tender and juicy when cooked just until medium-rare. It is always tasty with horseradish cream, but here the cranberries and port add an extraordinarily rich flavor.

Juice of 1 lemon

3 tablespoons olive oil

5 garlic cloves, minced

3 tablespoons chopped fresh rosemary

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 boneless butterflied leg of lamb (about 5 to 6 pounds)

2/3
cup whole milk yogurt

2 tablespoons grated red onion

3 tablespoons finely grated fresh horseradish, or 1 tablespoon prepared horseradish

3 tablespoons finely chopped fresh mint

1 cup ruby port

2/3
cup dried cranberries

½ teaspoon ground cinnamon

2 tablespoons brown sugar

Preheat the oven to 450°F.

In a small bowl, combine the lemon juice, olive oil, garlic, rosemary, salt, and pepper.

Open the lamb like a book, fat side down, on a work surface and rub most of the rosemary mixture evenly over the lamb. Fold the lamb back into its original shape and tie with string at 1-inch intervals. Pat the lamb dry and place in a roasting pan. Rub the remaining rosemary mixture over the lamb.

Roast for 20 minutes. Reduce the temperature to 350°F. Continue roasting the lamb until a thermometer inserted in the center registers 145°F (about 2 hours total cooking time for medium-rare). Remove from the oven and let rest for 15 minutes before slicing.

While the lamb is roasting, in a small bowl, combine the yogurt, red onion, horseradish, and mint. Season with salt and refrigerate until ready to use.

In a small sauce pan, over medium heat, bring the port to a simmer and add the cranberries, cinnamon, and sugar. Simmer for about 5 minutes to plump up the cranberries. With a slotted spoon, remove the cranberries to a small bowl. Continue to cook the sauce for 30 minutes, or until thick and syrupy and reduced by half. Pour over the cranberries.