Braised Lamb Shanks: Honest meaty goodness

Slow-cooked Braised Lamb Shanks, flavored with generous amounts of onions, shallots, garlic and rosemary—a seriously satisfying main course. Recipe below.

I remember the first time I ordered lamb shank in a restaurant. It came out looking like a giant Flintstones club on the plate, impressively [frighteningly?] large and unmistakably honest about its animal origins. I was immediately hooked.

Seafood has in the past given me pause by looking too much like the original creature—I used to be troubled by my dinner staring back at me, for instance. Now, though, I think that if you’re going to eat animal flesh—and I am—you need to respect the animal and own up to what you’re doing. With its protruding shank bone and knobby joint, lamb shank leaves no doubt. Continue reading “Braised Lamb Shanks: Honest meaty goodness” →

Potato Root Vegetable Mash-up: A colorful, flavorful, healthy spin on mashed potatoes

Mashed potatoes, that venerable side dish, gets a lively makeover with sweet potatoes, parsnips and garlic. Recipe below.

Let me start by saying I love mashed potatoes. They can be a creamy, delicious addition to many meals and a blank canvas for many sauces. But they can also become, well, a blond and bland default side dish.

Here’s an easy way to liven things up, visually and tastewise, with two or three simple additions. A few weeks ago, I sang the praises of sweet potatoes when I made Roasted Sweet Potatoes with Shallots. The Center for Science in the Public Interest calls them a “nutritional All-Star—one of the best vegetables you can eat.” Added to mashed potatoes, they bring beautiful color to the plate and their signature sweetness.

Parsnips bring a lot to the nutrition party too. They’re rich in cancer-fighting antioxidants and high in cholesterol-lowering soluble fiber. Parsnips are also a good source of folic acid, which is shown to reduce risk of heart disease, and may help prevent dementia and osteoporosis. Continue reading “Potato Root Vegetable Mash-up: A colorful, flavorful, healthy spin on mashed potatoes” →

Broccoli Rabe with Pasta: An underappreciated winter green becomes a show-stealing side

Sautéed with prosciutto, garlic and crushed red pepper, broccoli rabe combines with Cannellini beans and small pasta to become a standout side or a satisfying meal in its own right. Recipe below, with a vegetarian variation.

A recent Sunday found us at Quartino having lunch with Marion’s sister Lena. Just off Chicago’s Magnificent Mile, Quartino specializes in “authentic Italian small plates” and pizza. With painstaking attention to architectural detail, the comfortable, rambling space feels as if it’s been around far longer than the less than five years it’s been open. Just as much attention is paid to the food. We ordered a pizza and three small plates to share. All were delicious.

Interestingly, though, the scene stealer was an unassuming little dish of broccoli rabe, made with red chili, garlic, onion, olive oil and pork stock. Before we’d even paid the check, I knew I would be doing something with this multi-named, misnamed winter green.

Broccoli rabe [rob] or rapini [rah-PEE-nee], also called “raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip and turnip broccoli,” according to What’s Cooking America, isn’t related to broccoli at all. It’s actually a relative of turnips and cabbage. Enjoyed throughout the Mediterranean and China, it is used extensively in Chinese and Italian cuisine. And it’s finally gaining popularity here in the United States. Continue reading “Broccoli Rabe with Pasta: An underappreciated winter green becomes a show-stealing side” →

No marshmallows required: Natural sweetness shines in Roasted Sweet Potatoes with Shallots

Roasting sweet potatoes and shallots with rosemary, garlic and cayenne pepper creates a naturally sweet/savory side dish that packs a satisfying kick. Recipe below.

SWEET POTATOES DESERVE BETTER. As a kid, I thought sweet potato casserole was a waste of perfectly good miniature marshmallows. Now I think that saddling sweet potatoes with pie ingredients—brown sugar, cinnamon, nutmeg—and calling them a side dish masks their delicious natural sweetness. Again, a waste. Continue reading “No marshmallows required: Natural sweetness shines in Roasted Sweet Potatoes with Shallots” →

Quick and easy improvised sides: Asian Stir Fried Noodles with Cashews

Quickly stir frying pre-cooked noodles with a variety of flavorings—in this case, shallots, green onions, roasted cashews, soy sauce and mirin—takes them from bland backdrop to exciting side dish. Recipe and variations below.

These noodles weren’t meant to be posted. I just needed a quick side for the Chinese Pork Tenderloin I was serving, something a little more interesting than the usual steamed white rice. But then they turned out so well. Even better, they were quick and easy to make and open to endless variations. So here they are.

I kept my dish simple—udon noodles, shallots, green onions, toasted cashews, oil, soy sauce and mirin [a sweet, low-alcohol Japanese cooking wine—you could also use sherry]. I didn’t want the noodles to overpower the tenderloin. Toasted pine nuts would be a fine substitute for the cashews.

You could also change this dish completely, Continue reading “Quick and easy improvised sides: Asian Stir Fried Noodles with Cashews” →

A little something on the side: Three potato recipes spice up dinner

Three different ingredients—cayenne pepper, wasabi powder and, in the case of Marion’s Asian-inspired “poison gas potatoes” below, Sriracha hot sauce—add kick to three different potato side dishes. Recipes below.

Potatoes are pretty versatile as sides go. Even the everyday treatments we all rely on—baked, mashed, roasted, fried—show their flavorful flexibility. But add a little heat and things get really interesting.

This week, we’re featuring three potato recipes that do just that. The results range from subtle, with Wasabi Mashed Potatoes, to semi-serious spiciness, with Spicy Roasted Potatoes and Marion’s delicious [if frighteningly named] Poison Gas Potatoes. We’ll start with the one with the most intriguing name.

Poison Gas Potatoes

There’s nothing that will clear the kitchen faster than when these potatoes are cooking and the Sriracha hot sauce hits the pan. Continue reading “A little something on the side: Three potato recipes spice up dinner” →

Potage Parmentier: A simple, satisfying antidote for holiday culinary excess

Six modest ingredients—potatoes, leeks, cream, parsley, salt and water—produce a flavorful first course for a simple meal in my take on Julia Child’s classic potato leek soup. Recipe below.

As much as I love Thanksgiving, I’m always kind of happy to see it in the rear view mirror. Every year, it seems to become a bigger orgy of culinary excess and overload. And I’m not just talking gluttony here. Food magazines are taken hostage for an entire month—you’re hard pressed to find a single recipe that doesn’t include turkey, sweet potatoes or pumpkin. Ditto most newspaper food sections and online food sites. Articles and recipes abound, urging you to make this year’s feast more traditional, more alternative, more sumptuous, more festive, more more.

Our Thanksgiving dinner was wonderful, with the traditional bird and our own non-traditional traditions for sides. But when the figurative smoke cleared and I started thinking about what to post this week, I wanted something palate-cleansingly simple. Not just the finished dish, but simple in its preparation as well. Julia’s six-ingredient potage parmentier—potato leek soup—seemed just right. Continue reading “Potage Parmentier: A simple, satisfying antidote for holiday culinary excess” →

A tofu-free vegetarian Thanksgiving main dish: Gnocchi with Roasted Root Vegetables

Seasonal roasted root vegetables turn homemade gnocchi into a satisfying vegetarian main course or a flavorful, colorful side. Recipes below.

At Thanksgiving, my role in the kitchen is pretty much limited to carving the turkey and maybe making a salad. In keeping with that tradition, I’m going to turn Blue Kitchen over to Marion for this post. Be sure to stick around for a couple of other non-traditional dishes that are traditions in our house. You’ll find the links at the end of the Kitchen Notes below.

This dish is to welcome our family members who are vegetarians to our Thanksgiving table. We don’t want to relegate them to the gulag of side dishes, and we want to prepare something honoring the time of year, the occasion and our family memories.

The answer, for those of us [see Kitchen Notes] who won’t ever allow Tofurkey in the house: Gnocchi. For us, this is something handmade, homemade and, with these beautiful roasted vegetables, transcending its humble origins—as simple and honest as our love for one another.

Gnocchi—not under that name—was a regular part of our family meals when I was a child. I am not sure how my mother—whose cooking style was definitely prewar Eastern European—came to make this pasta. Continue reading “A tofu-free vegetarian Thanksgiving main dish: Gnocchi with Roasted Root Vegetables” →

Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin

Two recipes create a satisfying vegetarian dinner this week: Quickly sautéed apple slices and arugula liven up a classic grilled cheese sandwich, and cumin and fresh cilantro do the same for lentil soup.

grilled-cheese-lentil-soup

The Russet apples Marion had picked up at the farmers market had sat in a bowl on the kitchen counter for days now, their rough skin inviting an occasional touch and the promise of delicious tartness encouraging ideas for their use. Continue reading “Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin” →

Casserole of Roasted Mushrooms: Perfect with wild or not-so-wild mushrooms

An assortment of roasted mushrooms, onions, garlic, spinach, ricotta cheese, spinach and pasta make for a robust, deeply satisfying vegetarian casserole that’s perfect for chilly autumn. Recipe below.

roasted-mushrooms-casserole

Recently we received a review copy of Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide by Joe McFarland and Gregory M. Mueller, published by University of Illinois Press. Since Marion is by far the bigger authority on mushrooms in our kitchen, I’ve turned the book—and the kitchen—over to her this week.

One of the things that surprised us when Terry started this blog three years back was the unexpected cool opportunities and, well, freebies like this, wafting down into our kitchen. This book is one of the most terrific of all these gifts. I. love. this. book. It is both attractive and useful. For those who live in the Midwest and who love mushrooms, but who don’t know much about finding them in the wild, this book is brilliant—direct, charming and, best of all, smart. Its hallmarks are clarity, safety and deliciousness. When you open it up, one of the first things you see is a yellow warning triangle with a skull and crossbones and the words DO NOT IGNORE THIS WARNING—MUSHROOM POISONING CAN BE FATAL.

Yes, it can. Deadly poisonous mushrooms are common throughout the Midwest and, indeed, throughout the world. Even in winter. As the authors note, “Finding wild mushrooms in Illinois is incredibly easy. They’re everywhere. But that’s the problem.”

And it is a problem the authors show you how to address. First, be safe. Continue reading “Casserole of Roasted Mushrooms: Perfect with wild or not-so-wild mushrooms” →