Simply Organic (10 page)

Make a bed of lettuce leaves on a serving dish, mound with the asparagus and chicken, and garnish with whole spring onions.

ORGANIC TIP

Organic buttermilk is not as readily available as organic milk. In this recipe, you may substitute organic yogurt for the buttermilk. Be sure to ask your grocer to carry organic buttermilk. The more you ask, the more likely they are to see a need and start carrying it.

MAKES
8
SERVINGS

Even in springtime, there are cool nights when a comforting stew can’t be beat. When possible, keep the vegetables whole. If they are very large, cut them into large bite-size pieces.

1½ pounds beef stew meat

8 whole small shallots

2 tablespoons garam masala

1½ teaspoons salt

1 teaspoon freshly ground black pepper

8 cups assorted baby vegetables, such as carrots, beets, turnips, radishes, potatoes, and fennel (about 40 pieces)

6 garlic cloves, minced

2 celery ribs, finely chopped

4 sprigs fresh thyme

4 sprigs fresh Italian parsley

1 bay leaf

1 teaspoon ground cloves

2 teaspoons ground coriander

6 cups beef or chicken broth

Preheat the oven to 500°F.

Put the meat and shallots in a deep, large roasting pan. Sprinkle with the garam masala, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Roast, turning the beef occasionally, for 30 minutes, or until browned.

Reduce the heat to 350°F.

Add the baby vegetables, garlic, celery, thyme, parsley, bay leaf, cloves, coriander, the remaining 1 teaspoon salt and ½ teaspoon pepper, and the broth. Stir to mix well.

Cover and roast, basting occasionally with the liquid, for 2½ to 3 hours, or until the meat is tender. Remove and discard the bay leaf and herb sprigs before serving.

MAKES
4
SERVINGS

When I am hungry for meat, there is nothing that compares with a great burger. Of course, you can use ground beef, turkey, chicken, pork, or even a good meat substitute instead of the lamb. It is the oniony flavor of these burgers, which comes from the caramelized shallots and bits of onion in the meat, that makes the difference for me.

1 tablespoon olive oil

8 ounces shallots, sliced

1 pound ground lamb

½ red onion, grated

1 garlic clove, minced

1 teaspoon finely chopped fresh rosemary

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 whole wheat buns

Heat the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, for 7 minutes, or until soft and golden brown. Remove to a bowl.

Meanwhile, in a medium bowl, combine the lamb, onion, garlic, rosemary, salt, and pepper. Form into 4 burgers.

In the same skillet over medium heat, cook the burgers for 10 minutes, turning once, or until a thermometer inserted in the center registers 145°F for medium-rare.

Place the burgers on the buns and top with the shallots.

MAKES
8
SERVINGS

I am one of those people who skips dessert but overindulges in creamy, rich dishes like this one. Even though potatoes and pasta may not sound impressive, this recipe is heavenly when tossed with egg noodles, and oh so decadent.

1½ pounds small red potatoes

1 pound fresh peas, shelled, or 1 cup frozen peas, thawed

4 tablespoons unsalted butter

¼ cup unbleached all-purpose flour

2 cups milk

4 ounces Gorgonzola cheese, crumbled

3 tablespoons chopped fresh chives

½ teaspoon freshly grated nutmeg

¼ teaspoon white pepper

Bring a large pot of salted water to a boil over medium-high heat. Cook the potatoes, whole and unpeeled, for 15 minutes, or until tender. Add the peas during the last 3 minutes of cooking time. Drain. Leaving the skin on the potatoes, cut into quarters.

Preheat the oven to 400°F, and lightly butter a 2-quart baking dish.

Melt the 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook until the flour turns a light brown. Very gradually whisk in the milk. Simmer for 5 minutes, or until the sauce thickens. Stir in the cheese, chives, nutmeg, and pepper. Add the potatoes and peas and toss to coat well.

Pour into the prepared baking dish. Bake for 30 minutes, or until heated through and lightly browned.

MAKES
4
SERVINGS

A little truffle oil goes a long way. If you can’t find organic truffle oil, use a little more butter. This risotto is so simple and so delicious. It is wonderful on its own or as a side dish with grilled seafood.

4 cups vegetable or chicken broth

2 tablespoons olive oil

4 green onions or spring garlic, minced

1 cup Arborio rice

1 pound asparagus, trimmed and cut into 2-inch pieces

2 tablespoons unsalted butter

½ teaspoon freshly ground black pepper

1 tablespoon truffle oil

½ cup grated Parmesan cheese

Bring the broth to a boil in a medium saucepan over medium heat. Reduce the heat to low, cover, and maintain at a simmer.

Heat the oil in a heavy saucepan over medium heat. Add the green onions and rice and cook for 5 minutes, or until the rice is golden brown. Begin adding the broth, ½ cup at a time, and cook, stirring constantly, for 20 minutes, or until all the broth is absorbed and the risotto becomes creamy. Just before adding the last ½ cup broth, add the asparagus, butter, and pepper.

Stir in the truffle oil and cheese and serve.

MAKES
6
SERVINGS

I am an old-fashioned girl who still enjoys the pleasures of simple, uncomplicated dishes, which this recipe exemplifies. It is outstanding as an accompaniment for meat and poultry. But very often, I find myself eating only a few bites of meat and instead reaching for seconds of these wonderful noodles, enjoying them more as an entrée.

12 ounces egg noodles

1 pound fresh peas, shelled, or 1 cup frozen peas, thawed

1½ cups vegetable or chicken broth

2 pounds baby or small leeks, sliced (see Kitchen Tip)

1½ cups cottage cheese

2 tablespoons unsalted butter

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

Salt

Freshly ground black pepper

Cook the noodles according to package directions. Add the peas during the last 2 minutes of cooking.

Meanwhile, in a medium skillet over medium heat, bring the broth to a simmer and add the leeks. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the leeks are very soft. Remove with a slotted spoon and transfer to a large serving bowl. Reserve the broth.

Drain the noodles and peas and add to the bowl with the leeks. Add the cottage cheese, butter, dill, and chives. Stir until well blended and season with salt and pepper to taste.

If the noodles are not moist enough for your taste, add a few tablespoons of the reserved broth. Freeze remaining broth for future use.

KITCHEN TIP

Leeks are a dirty crop. A bit of the growing soil is usually found between the layers. The best way to clean leeks is to cut them in half lengthwise, and then crosswise into ½-inch slices. Soak in a large bowl of water for 5 minutes, stirring occasionally to dislodge the dirt, and letting it settle to the bottom of the bowl. Remove the leeks to a colander with a slotted spoon and rinse and drain.

MAKES
6
SERVINGS

Sometimes the simplest dishes are the most memorable. Spring onions are delicate, and this delicious way of serving them brings out their sweetness.

1 cup chicken or vegetable broth

1 pound spring onions with small bulbs or pearl onions

¼ teaspoon saffron threads (optional)

1½ tablespoons unsalted butter

½ cup whole almonds, coarsely chopped

1 tablespoon chopped fresh dill

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

In a medium saucepan over high heat, bring the broth, onions, and saffron (if using) to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the onions are tender. Remove from the heat. Using a slotted spoon, remove the onions to a bowl and keep warm.

Return the pan to the heat and cook the liquid over high heat for 4 minutes, or until reduced to ¼ cup. Add the butter, almonds, dill, salt, and pepper and cook for 1 minute. Return the onions to the mixture and cook for 2 minutes longer, or until heated through.

KITCHEN TIP

For a richer version of this dish, after reducing the cooking liquid, add ¼ cup heavy cream.

MAKES
6
SERVINGS

For this salad, it is best to use those overripe strawberries, the ones you consider throwing away because they are so soft and juicy. To make the purée, use a food processor or blender. Or, for a chunky strawberry vinaigrette, mash them with a fork.

Croutons

6 ounces smoked Cheddar cheese, or any smoked natural or local cheese

1 large egg

½ cup unbleached all-purpose flour

¾ teaspoon ground red pepper (cayenne, optional)

½ teaspoon salt

Salad

16 strawberries, hulled

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1 garlic clove, minced

2 teaspoons chopped fresh thyme

½ teaspoon salt

¼ teaspoon freshly ground black pepper

8 cups watercress

1 avocado, halved, pitted, peeled, and sliced

1 green onion, finely chopped

To make the croutons: Preheat the oven to 350°F. Lightly oil a baking sheet.

Cut the cheese into ½-inch squares.

In a small bowl, beat the egg with 2 tablespoons cold water. In another small bowl, combine the flour, ground red pepper, if using, and salt. Working in batches, use your hands or tongs to toss the cheese in the flour. Then toss in the beaten egg and coat thoroughly. Toss again in the flour. Place on the prepared baking sheet. Bake for 15 minutes, or until lightly browned.

To make the salad: Meanwhile, put 12 of the strawberries in a food processor or blender and process until puréed. (You should have ½ cup.) Slice the remaining 4 strawberries and set aside.

In a large bowl, whisk together the strawberry purée, oil, vinegar, garlic, thyme, salt, and pepper. Add the watercress and toss to coat well.

Divide the watercress evenly among 6 plates. Arrange the avocado on the plates and top with the green onion, sliced strawberries, and croutons.

MAKES
6
SERVINGS

I have taught my boys that there are a handful of recipes they need to know in order to cook well and wow their friends. This basic vinaigrette is at the top of the list, along with piecrust, ricotta gnocchi, and homemade meat loaf.

2 garlic cloves, minced