Padron Peppers

This one is super quick and easy, not even a recipe, so I am not going to bother with a printer-friendly version. We got padron peppers in our CSA share 2 or 3 times this summer, and it was a new veggie to us. After researching online, I found out that they are originally from Galicia, Spain, and are commonly served as tapas. Or is that a tapa? Anyway, no matter. Also, they are mostly mild, but a few spicy ones turn up here and there. You can't tell which will be spicy, so it is a surprise! There is even a saying : "Pementos de Padrón: uns pican e outros non." (Padron peppers, some are spicy some are not.)

The preparation is super simple and delicious. Simply heat a cast iron skillet or griddle over high heat, and cook the peppers until they are blackening. Remove to a plate or platter, drizzle with good olive oil, and sprinkle with salt. That's it. Yum!

Chard Tart

There is a bit of a funny story regarding this recipe. I found it in the Joy of Cooking several years back, but was convinced my husband wouldn't like it. Rather than serve it to him , I made it for one of my girlfriends for brunch one morning. We both really liked it, but she agreed with me that he likely would not. So I left it at that. Lo and behold, he tried a piece, and really, really liked it. Goes to show what I know about his tastes...Anyway, I am glad he likes it so much, because I make it often. Sometimes on the weekend for breakfast, sometimes for a light dinner. Either way, it is a big hit every time. This would also make a lovely appetizer course for a small dinner party.

Adapted from The Joy of Cooking

For the crust:

preheat oven to 425

One 9-inch tart pan with a removable bottom, lined with parchment paper

1 3/4 Cups All Purpose Flour
3/4 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Cold Milk

Whisk together the flour and salt. Stir the in the olive oil and milk using a fork. Press the dough into the pan, pushing up the sides. Prick with a fork a few times to prevent bubbling up in the oven.

Bake for about 10 minutes, until lightly browned.


Lower the oven to 375

For the filling:

1 Tbsp Olive Oil
1/2 Cup Finely Diced Onion, Red Onion, or Shallot
1 Pound Chard, Thick Stems Removed and Coarsely Chopped
2 Cloves of Garlic, Minced or Pressed
2 Tbsp Fresh Basil, Chopped OR 1 1/2 tsp Dried Basil
1/4 tsp Salt, or to Taste
1/8 tsp Black Pepper, or to Taste
3 Large Eggs
1/3 Cup Milk
1 Cup Grated Cheese of you choice (Cheddar, Jack, Parmesan, Mozzarella, Fontina, or any Combination)

Saute the onion or shallot in the olive oil over medium-low heat until very soft, about 10 minutes, add the garlic and cook for another one or two minutes. Add the chard, in batches if necessary, and cook until very tender, about 10 minutes more. Season with the basil and salt and pepper to taste.

In a medium bowl, slightly whisk the eggs. Stir in the milk and cheese. Add the chard mixture, then scrape the lot into the tart shell, and spread evenly.

Bake at 375 until the filling is lightly browned and firm, 25-35 minutes. Cool to room temperature and enjoy!

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Roasted Leeks with Parmesan Cheese

Yesterday was my sweetie's birthday, and I made one of his favorite dishes, this Chicken with White Wine and Mushroom Sauce. I also wanted to make a tasty appetizer for us to eat while the chicken was braising, and the leeks in my CSA share inspired me to try something new. Roasting the leeks really made them sweet and delicious, and I thought the Parmesan cheese added a nice nutty note to them.

I served this as an appetizer, but it would also make a great side dish for any roasted or grilled meats.

Roasted Leeks with Parmesan Cheese


3 Large Leeks, White and Light Green Parts Only
1 Tbsp Olive Oil
Salt
1 Tbsp Shredded Parmesan Cheese

Preheat oven to 350

Cut the leeks into 2-3 inch pieces, then halve them lengthwise. Put them cut-side down in a bowl of cold water to clean out all the dirt from between the layers. Go ahead and let them soak awhile, 10 minutes or more. Move them around in the water as necessary to get the dirt out. You can also slightly separate the layers and run them under cold water if you need to.

Pat the leeks dry and rub them with olive oil. (You may not need the whole tablespoon) Place them on a baking sheet cut-side up and sprinkle with salt. Roast until very soft and nice and brown, 30-45 minutes. Turn over (carefully) about half way through cooking time.

Remove to a serving bowl or platter and sprinkle with the parmesan cheese.

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Roasted Garlic and Chive Ricotta Cheese Spread

I had a container of ricotta cheese in the fridge that needed to be used up. I didn't have much success with a Google search, recipes for "Ricotta Pie" which didn't seem like it would fit the bill this time.

And so, I present to you.....

Roasted Garlic and Chive Ricotta Cheese Spread

1 Whole Head Garlic
1 15-Ounce Container Ricotta Cheese (Fat Content of Your Choice)
2 Tbsp Minced Fresh Chives
2 tsp Minced Fresh Parsley
Salt and Pepper

Preheat Oven or Toaster Oven to 350

Peel the papery skin from the head of garlic, but keep the head in tact. Wrap tightly in aluminum foil and bake until very soft, about 1 hour. Remove from the foil and set aside.

Place the ricotta cheese in a colander lined with cheesecloth over a bowl. Drain for about 30 minutes. (I skipped this step, and my spread is getting watery.)

When the garlic is cool, squeeze the cloves into a medium bowl. If you are not a super garlic lover, start with 5 or 6 cloves, and add more at the end if you decide you want more. I used the whole head this time, which was 12 cloves. Leftover roasted garlic can be added to many soups or sauces if you do have leftovers. Add in the ricotta cheese and herbs, and stir well to combine. Season to taste with salt and pepper. You can serve this spread with crackers, sliced bread, veggies, or as a sandwich spread.

Sweet Potato Fries with Curry Yogurt Dipping Sauce

This one is definitely NOT a Thanksgiving recipe. Unless, of course, you are doing an Indian-themed Thanksgiving. Then it totally could be. But it is orange, and it is yummy. This would be a nice appetizer for an Indian meal, or a great addition to an appetizer party. Or, if you're like me, you could just eat it for lunch because you didn't plan ahead and this is all there is. Not as if that is a hardship or anything.

I roasted up one sweet potato, and have lots of sauce left over. Currently I am thinking it would make a great dressing for a roasted potato and cauliflower salad. You could certainly also just use it as a dip for crudite. Or make some more sweet potatoes.

Sweet Potato Fries with Curry Yogurt Dipping Sauce

For the Potatoes

Preheat Oven to 400

Sweet Potato(es) Cut into Wedges (Mine was 11 ounces)
Cayenne Pepper to taste (I used 1/8 tsp)
Salt and Pepper
1 tsp (or more) Canola Oil

Toss all ingredients in a bowl or bag to coat. Spread the potato wedges on a greased baking sheet and bake until soft and browning, about 25 minutes. Turn 2 or 3 times during cooking. Remove from the oven and set aside.

For the Dipping Sauce

1/2 Cup Plain Yogurt
3/4 tsp Curry Powder
1/4 tsp Chili Powder
1/8 tsp Ground Coriander
1/8 tsp Cinnamon
1 Small Garlic Clove, minced or pressed
1/8 tsp Minced Fresh Ginger

Combine all ingredients in a bowl. Taste and adjust seasonings as needed. I intentionally did not spice up the dip, as the sweet potatoes themselves are plenty spice with the cayenne.

Put the potatoes on a platter and the dip in a bowl and enjoy!