As The Chef prepared these on Sunday, our self-proclaimed “foodie,” Emily, asked, “what are we making?” To which The Chef replied, “mashed parsnips.”
“Oh-uhhhhh, OK, riiiiiiight,” Emily said, acting casual and stuffing a Reduced Fat Wheat Thin into her mouth.
“Do you know what parsnips are?” I asked. “Not exactly,” she said shamefully.
But we are not about the shame here at Nummy! So I simply explained to her that a parsnip is pretty much what would happen if a potato and a carrot made a baby. And then I started thinking about how that would be like THE most inappropriate Veggie Tales episode ever, but it also might be kind of interesting… and then the lobster we were cooking to eat with these were ready, and that snapped me out of it.
Anyway, Emily doesn’t like mashed potatoes, but she thought these were “delish,” so we declare this a culinary victory. Observe:
1 pound of parsnips, peeled and diced large
1 cup half & half
2 tbsp butter
salt to taste
1/3 cup grated Parmesan cheese
1 tbsp finely chopped chives
- Bring a pot of salted water to a boil. Add parsnips and cook until fork tender.
- Drain parsnips and add the remaining ingredients.
- Mash to your desired level of creaminess.
The Chef points out that you can also do this with half potatoes and half parsnips if you want a less sweet result. Either way, it’s a go-to winter side dish.
Everyone has their redneck guilty pleasure right? I believe RipleyPickles is canned smoked oysters. I secretly (well not so secret anymore) love me some canned three bean salad. I normally hate canned anything, except three bean salad . The only thing canned foods are good for is your Mayan 2012 End of the World emergency kit and Thanksgiving food drives. I have seen fancy three bean salad in jars at gourmet food stores, but I still think it contains loads of sodium, preservatives and additives. I decided it is time to make my own! I scoured my cookbooks and the internets for a good recipe. I think I came up with the closest thing to canned. – ts
3 quarts water
1 tablespoon table salt
8 ounces green beans, ends snapped, snapped or cut into one-inch pieces
8 ounces yellow/wax beans, same
1 can kidney beans rinsed and drained (fresh beans were just too time consuming so used canned whoops!)
1/2 a red onion, diced small
3/4 cup red vinegar
1/4 cup oil
3/4 cup brown sugar
salt and pepper to taste
- Bring the water to a boil. Add the salt and the beans, cover and cook for about 5 minutes, until tender-crisp. Blanch them in ice water and let drain for at least 10 minutes and more if needed.
- In a large bowl, mix the cooked green, wax and kidney beans and onion.
- Meanwhile, in a saucepan combine the vinegar, oil and sugar. Bring it to a boil on the stove. Remove it immediately, and pour it over the beans and onions. Add salt and pepper to taste.
- Let marinade in the refrigerator for at least an hour.
It is no secret that I love beets. I once did a beta carotene only diet with my roommate. We lasted about 48 hours until we read that your skin can turn orange. Prune restaurant in NYC is one of the best and definitely in my top 5 restaurants in NYC. If you live there or are visiting you must go for dinner or brunch. The bone marrow will amaze you. It is also located on my favorite intersection in NYC (aka nexus of the universe) 1st and 1st. Anyways back to the beets, I think beets simply roasted with olive oil add cheese and nuts is always a tasty treat. However, Prune serves their beets with this amazing aioli sauce and the beet greens. I finally got my hands on the recipe. ENJOY! – ts
16–20 small (not baby) beets with greens attached
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
3 cloves garlic, peeled and minced
1 tsp. dijon mustard
1 egg yolk, at room temperature
3 tbsp. fresh lemon juice
1/2 cup vegetable oil
1/2 cup mild olive oil
- Preheat oven to 350°. Cut greens off beets, leaving 2″ of the stalks attached to beets. Wash greens and beets and set aside separately.
- Roast beets in oven (using method at right) until soft, about 1 hour. Unwrap beets and set aside to cool, then peel.
- Meanwhile, cook beet greens in a medium pot of boiling salted water over high heat until tender, about 5 minutes. Drain, squeezing out excess water, and put into a bowl. Toss with extra-virgin olive oil and salt and pepper to taste. Set aside to cool.
- To serve, spoon some of the aïoli (recipe below) onto 4 small plates, then divide greens and beets between plates, putting greens on top of aïoli and beets on top of greens. Season to taste with salt and pepper.
- Put garlic, mustard, and 1 tsp. salt into a medium bowl and use the back of a wooden spoon to crush them into a paste.
- Add egg yolk and whisk until pale.
- Add lemon juice and whisk until frothy.
- Gradually add vegetable oil, and olive oil, in slow steady streams, whisking constantly, until oils are incorporated and mixture is emulsified. Adjust seasonings.
I know it is not artichoke season, but I love them. If I can still find them at my market, I will make them. In Rome I had the best artichoke I have ever eaten at Il Matriciano restaurant near the Vatican. It was addicting, and I could have eaten about 10 of them. Below is a traditional Roman artichoke recipe from Mario Batali. -ts
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh mint
2 cloves garlic, finely chopped
Salt, to taste
1 tablespoon plus 3/4 cup extra-virgin olive oil
6 artichokes, halved and trimmed outer leaves, choke removed, held in acidulated water (fancy talk for lemon water)
1/2 cup dry white wine
3/4 cup boiling water
- In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil.
- In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes.
- Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn’t give them room to fall over.
- Add the wine, boiling water, remaining oil and a pinch of salt.
- Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.
The flood of fall recipes here at Nummy has taken a turn toward all things autumn, specifically squash.
While there is no doubt I think squash and gourds look totally adorable as fall table decorations, I really couldn’t care less about eating the little yella fellas most of the time. So I have been delightfully surprised to receive squash recipes that actually look pretty darn delicious.
For example, if I must stuff something with healthy foods like barley, Imma need you to sneak me in some pig and parm as well. And this recipe from Burlison does just that.
Plus, acorn squash is a lovely orangey color, and with only 21 days until we have to restart the countdown to Halloween for the year, you gotta get that fall festivity in wherever you can.
1 acorn squash, split in half and seeded
1 cup prepared pearled barley
2 shallots, minced
2 cloves garlic, minced
4 pieces bacon, chopped into bits
1-2 sprigs fresh thyme
1/2 cup grated parmesan
salt and pepper to taste
- Preheat oven to 375.
- Coat squash lightly in olive oil and salt and pepper.
- Roast squash for 30-45 minutes, until almost fork tender.
- While squash is roasting, cook bacon. Reserve 1 tablespoon of the grease and ) and shallots. Saute for 1-2 minutes.
- Add garlic and saute for 1-2 more minutes.
- Add barley and thyme to pan and simmer for 3-4 minutes.
- Turn off stove and add cheese, mixing all of the stuffing thoroughly.
- Remove squash halves from oven, fill with stuffing and bake for 10 more minutes. Voila.
This is another offering from the (newly upgraded) kitchen of Morganthony and the new Mrs. Ribeiro herself.
Ever the modern woman, Morg is not only “workin’ that 9 to 5 and stayin’ cute” à la J. Holiday,* but she is also bringing home the bacon and frying it up in a pan. Or the chicken, depending upon the night.
Morg found this recipe on Williams Sonoma, but, as any good chef does, she has tweaked it to her liking. The recipe below uses extra balsamic and higher heat to absorb it, and that’s what gets your chicken kickin’.
1.5 lbs boneless, skinless chicken breast halves or thighs
4 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
6 tbsp balsamic vinegar
1/4 cup minced fresh basil
1 tbsp minced fresh thyme
S&P to taste
- Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the olive oil.
- Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
- In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
- Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
- Cook until the chicken is opaque throughout, 2 to 3 minutes.
- Stir in the remaining basil and thyme, and season with salt and pepper.
- Divide among 4 plates and serve immediately. Serves 4.
*I realize this reference is beyond random, but that song is catchy as hell. Also, Hunter Mills once convinced me to leave a wedding reception to stand outside his car and listen to this song in order to prove I would like it as much as Apologize by promising he would eat his jacket if I didn’t. Unfortunately, I did, but I still respect that move.
When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.
Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.
Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.
1 pie crust
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
- Preheat oven to 350.
- Prick pie crust with fork and cook according to package directions.
- Boil and peel tomatoes. Slice and let drain for a little while.
- Saute onions in oil.
- Layer tomatoes, onions, and basil until you run out.
- Mix mayo and cheeses and top tomatoes and onions with it.
- Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)