Simply Organic (30 page)

2 to 3 tablespoons chopped fresh chervil

1/3 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

½ cup crumbled feta cheese

In a medium bowl, combine the lentils, oil, onion, fennel, garlic, lemon juice, olives, chervil, and ¼ cup of the parsley. Allow to sit at room temperature for 30 minutes. Toss and season with salt and pepper.

Transfer the lentil mixture to a serving plate and sprinkle with feta and the remaining parsley.

KITCHEN TIP

Darker lentils, such as brown and green, take more time to cook than orange, red, or yellow lentils. The darker colors also do not disintegrate as quickly as the brighter ones. To cook lentils: Put the lentils in a pan, add enough water to cover by about 2 inches, and bring to a boil. Cook for 2 minutes, lower the heat, and simmer for 10 minutes to 1 hour, depending upon the type of lentil. Taste for doneness.

MAKES
8
SERVINGS

There are a handful of dishes that I make over and over again because people always go back for seconds. This is one of those unbeatable dishes: layers of thinly sliced vegetables, scented with onions and fennel and bound together with a creamy sauce.

1 large parsley root (about 1 pound), peeled and thinly sliced (see Kitchen Tips)

2 russet potatoes, peeled and thinly sliced

2 medium fennel bulbs, thinly sliced

½ cup unbleached all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 cups milk

3 cups shredded Gruyère or Swiss cheese (about 12 ounces)

Preheat the oven to 350°F. Lightly butter a 3-quart baking dish.

Put the parsley root, potatoes, and fennel in a large bowl and toss well.

In a medium bowl, combine the flour, salt, and pepper. Whisk in the milk.

Layer one-third of the vegetables in the prepared baking dish. Sprinkle with one-third of the cheese. Repeat the layers once more. Add the remaining third of the vegetables, but don’t add the rest of the cheese yet. Pour the milk mixture over all, pressing the vegetables so they are moistened by the milk. Sprinkle the remaining third of the cheese on top.

Bake for 1 hour, or until the vegetables are very tender. Serve immediately.

KITCHEN TIPS

If you can’t find parsley root, substitute celery root.

For a low-fat version, increase the flour to ¾ cup and use vegetable broth or low-fat milk. For a luscious, decadent version, substitute half-and-half or heavy cream for the milk and omit the flour.

MAKES
6
SERVINGS

I always find it intriguing to take common ingredients, such as domestic button mushrooms (especially now that you can find them organically grown), and transform them into something wonderful and simple, like this recipe.

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 green onions, minced

2 garlic cloves, minced

1½ tablespoons chopped fresh savory, or 1½ teaspoons dried savory or marjoram

2 to 3 tablespoons chopped fresh Italian parsley

1 pound button mushrooms, stemmed and thinly sliced

Salt

Freshly ground black pepper

1 head butter lettuce, leaves separated

In a medium bowl, combine the oil, lemon juice, green onions, garlic, savory, and parsley. Cover and refrigerate for at least 1 hour.

About 30 minutes before serving, add the mushrooms to the bowl and toss to coat well. Season with salt and pepper to taste. Allow to stand at room temperature for 15 minutes.

Arrange the lettuce leaves on a large serving platter or on 6 individual salad plates. Mound the mushrooms in the center.

KITCHEN TIP

For a lovely simple lunch, add 1 pound roasted chicken or seasoned tofu to the mushrooms before serving.

MAKES
6
SERVINGS

The complex, fresh flavors of this crunchy salad are the perfect accompaniment to a bowl of hot soup served with fresh bread.

2 avocados, halved, peeled, pitted, and chopped

1 pound jicama, peeled and cut into matchsticks

12 radishes, very thinly sliced

3 tablespoons olive oil

3 tablespoons red wine vinegar

Juice of 1 lime

2 tablespoons chopped fresh chives

1 tablespoon sugar

½ teaspoon salt

Pinch of red-pepper flakes (optional)

In a medium bowl, combine the avocados, jicama, radishes, oil, vinegar, lime juice, chives, sugar, salt, and red-pepper flakes, if using; toss to coat well.

MAKES
12
BISCUITS

There are a handful of standard recipes that I have taught my children, so that no matter where or in what situation, they can create from scratch something that will make people happy. I have yet to meet anyone who doesn’t like warm biscuits. These drop biscuits are the easiest to prepare, with no need for kneading or rolling the dough. My sons make them often.

1 cup buttermilk (see Organic Tip on
page 38
)

1 large egg, beaten

1 tablespoon grated lemon zest

2 teaspoons finely chopped fresh rosemary

2 cups whole grain pastry flour

1 tablespoon baking powder

1 teaspoon salt

½ cup (1 stick) cold unsalted butter

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a small bowl, combine the buttermilk, egg, lemon zest, and rosemary.

In a medium bowl, combine the flour, baking powder, and salt. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Form a well in the center of the flour mixture and stir in the buttermilk mixture just until blended.

Drop the batter by heaping tablespoons onto the prepared baking sheet to form 12 biscuits. Bake for 12 to 15 minutes, or until golden and a wooden pick inserted in the center of a biscuit comes out clean.

MAKES
6
SERVINGS

Forget about turning on the oven or dirtying a pot, and throw away that box of instant pudding. This delicate, moist custard can be prepared in thirty minutes. It is the kind of dessert that I sneak out of bed for and eat as a midnight snack by the light of the refrigerator. You will need a steamer insert that is large enough to hold six ramekins.

2 large eggs

1 cup whole milk

½ cup sugar

1 teaspoon vanilla extract

2 bananas, sliced

Sprinkle of ground cinnamon

Fill a large pot with 2 inches of water. Bring to a boil over high heat.

Meanwhile, in a medium bowl, whisk the eggs with the milk. Whisk in the sugar and vanilla extract.

Divide the bananas evenly among six 8-ounce heatproof bowls or ramekins. Pour the custard evenly over the bananas. Sprinkle lightly with cinnamon. Cover each bowl with foil. Place the bowls in a large steamer insert that fits into the pot with the boiling water. Remove the pot of boiling water from the heat and put the steamer insert into the pot. Return the pot to the heat and return the water to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until a knife inserted in the center of the custard comes out clean.

MAKES
6
SERVINGS

This beautiful dessert is a low-fat version of a fruit tart. I call for apricots, but use whatever dried fruit you would like. Dried apples, pears, or peaches work nicely. Or, why not use a mixture of several dried fruits? Make these meringues on a crisp, dry day.

½ cup confectioners’ sugar

2 tablespoons unsweetened cocoa powder

¼ teaspoon ground cinnamon

2 large egg whites, at room temperature

¼ cup whole almonds or hazelnuts

1½ cups orange juice

1 tablespoon honey

1/8 teaspoon freshly grated nutmeg

12 large dried apricot halves, thinly sliced

Preheat the oven to 200°F. Line a large baking sheet with parchment paper.

In a small bowl, combine the confectioners’ sugar, cocoa, and cinnamon.

Put the egg whites in a large bowl and, using an electric mixer on high speed, beat until soft peaks form. Reduce the speed to low and gradually add the sugar mixture, one-third at a time, beating for 3 minutes between additions, until stiff, glossy peaks form.

Spoon the mixture onto the prepared baking sheet, forming 6 ovals about 3 inches thick. Bake for 2 hours. If the meringues are still not dry, turn off the oven and leave them in the oven for 1 hour. Cool on the baking sheet on a rack.

Meanwhile, put the nuts in a small skillet over medium heat. Cook, shaking the skillet often, for 5 minutes, or until lightly browned and toasted. Set aside to cool slightly. Chop the nuts.

Add the orange juice, honey, nutmeg, and apricots to the skillet. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes, or until the apricots plump and the sauce reduces and thickens slightly.

To serve, spoon a generous amount of the apricot sauce onto 6 plates. Place a meringue on top of each and drizzle the remaining sauce over the meringues. Sprinkle with the nuts.

MAKES
4
SERVINGS

I love this nutty custard for breakfast or dessert. In winter, using dried fruit instead of out-of-season fresh is a good way to make use of organic seasonal ingredients.

1 cup oat berries (groats)

½ teaspoon salt

1/3 cup dried cherries

¼ cup maple syrup

2 large eggs

1 cup milk

1/3 cup sugar

½ teaspoon vanilla extract

Sprinkling of ground cinnamon

In a medium saucepan over medium heat, bring 4 cups water to a boil. Add the oat berries and salt. Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until the liquid is absorbed. Remove from the heat and add the cherries and maple syrup. Keep covered and set aside to cool to room temperature.

Preheat the oven to 350°F. Place four 10-ounce ovenproof bowls or ramekins in a large, shallow baking dish.

In a medium bowl, whisk the eggs until light and creamy. Whisk in the milk, sugar, and vanilla extract.

Divide the oatmeal equally among the prepared bowls or ramekins. Pour the custard evenly on top of each. Sprinkle each lightly with cinnamon. Pour enough cold water into the baking dish to come about 1½ inches up the sides of the bowls.