Archive | Entrees

Wild Mushroom Stew with Polenta for a Ski-Touring Dinner

From Roadside Diaries: Sierra Adventures, Part I  by Cheryl Koehler

There is no reason not to have a gourmet feast while out in the wilderness when one can choose a dish like this made with durable lightweight tools and ingredients. The presentation makes a great impression on fellow campers. Serves 4 (or maybe only 2, if they are extremely hungry). (This recipe is adapted from The Cooking of South-West France by Paula Wolfert.)

For the Stew

1 ounce dried wild mushrooms
1 pound fresh mushrooms, one variety, or a mixture
(substitute an additional 2 ounces dried mushrooms if you don’t want to pack in fresh ones)
3 tablespoons olive oil (or duck fat)
3 ounces prosciutto or dry ham (such as Westphalian), chopped
2 shallots, minced
1 clove garlic, minced
5 sun-dried tomatoes, chopped
¾ cup white wine
Salt and pepper, to taste
2 – 4 tablespoons chopped fresh parsley
1 lemon

For the Polenta

½ cup stone-ground cornmeal or polenta (you might want to use the quick-cooking variety)
2 cups water

Place dried wild mushrooms in a bowl with enough hot water to cover. After they have soaked for about 30 minutes, remove from soaking water and set aside as you strain soaking water through a coffee filter to remove the grit.… Read More

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Zucchini, Two Ways

 
As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals.
 
Roasted Zucchini with Mint Pesto
 
For the pesto:
½ cup loosely packed fresh basil leaves
½ cup loosely packet fresh mint leaves
1 large clove fresh garlic, peeled
1 teaspoon salt
½ cup Parmigiano Reggiano cheese
¼ cup pine nuts
¼ cup extra virgin olive oil
  
For the zucchini:
4 zucchini
1 teaspoon salt
¼ cup extra virgin olive oil
¼ teaspoon pepper
 
To make the pesto, process all the pesto ingredients together in a food processor or blender.
 
To make the zucchini, preheat oven to 400°F. Thinly slice zucchini lengthwise, brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Roast 25 minutes, tossing halfway through. Alternatively you can grill them one minute on each side. Remove and cool. Spread about 1 teaspoon of pesto on one side of each grilled zucchini slice; roll up and serve.
 
 
Zucchini Blossom Fritters


 
Chef Capdevielle recommends these fritters as a perfect summer appetizer.… Read More

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Spicy Chicken Wrap

From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss

The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired.
—SH

Makes 4

Dough
1 tablespoon sugar
1½ teaspoons active dry yeast
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
3¼ cups bread flour, plus more for surface
2 tablespoons vegetable oil, plus more for bowl

Chicken and assembly
2 tablespoons olive oil, divided, plus more for drizzling
1 small onion, chopped
1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon ground sumac (find at Middle Eastern markets and specialty foods stores)
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
¼ teaspoon bahārāt*
Bread flour (for dusting)
1 cup trimmed arugula
2 tablespoons pomegranate seeds

To make dough

Whisk together the sugar, yeast, and ½ cup warm water (105°–110°) in a medium-size bowl until yeast is dissolved. Let sit until foamy, 5 to 10 minutes.

Meanwhile, whisk together salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 tablespoons vegetable oil, and ¾ cup warm water.… Read More

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The Fork’s Grilled Cheese Sandwich with Toma, Peach Chutney, and Basil


Makes 4 sandwiches

Peach Chutney:
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
1 small yellow onion, finely diced
½ cup sugar
1/3 cup apple cider vinegar
1 teaspoon finely chopped peeled fresh ginger
¼ teaspoon dried red pepper flakes
4 firm but ripe peaches (about 1½ pounds), pitted and cut into 1-inch chunks
½ teaspoon salt

Sandwich:
8 slices whole wheat sourdough bread
8 ounces Point Reyes Toma, shredded
4 ounces Point Reyes Fresh Mozzarella, drained and pulled apart
3 tablespoons thinly sliced fresh basil
4 tablespoons butter, softened

To make the chutney: Heat oil in a large saucepan over medium heat. Add mustard seeds and sauté for about 30 seconds, until they begin to pop. Add onion and sauté until translucent, 3–4 minutes. Stir in sugar, vinegar, ginger, and pepper flakes. Cook until sugar dissolves, stirring occasionally. Add peaches and cook about 10 minutes, stirring occasionally, until fruit is tender and a thick syrup has formed. Stir in salt. Remove from heat.

To make sandwiches: Spread four slices of bread with a tablespoon each of chutney. Distribute Toma and mozzarella evenly over chutney. Finish with fresh basil. Press remaining bread slices firmly on top. Butter outside of the top and bottom slices of bread.… Read More

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Conscious Kitchen Better Burgers

From School Lunch Gets Fresh by Rachel Trachten | Photos by Carmen Silva

 

Serves 4

1½ pounds organic, grass-fed ground beef
1 carrot, peeled
1 beet, peeled
½ white onion, peeled
2–4 mushrooms
1–3 cloves garlic, peeled
2 tablespoons extra virgin olive oil
Sea salt
Black pepper

Grind raw vegetables in a meat grinder or a food processor (pulse setting). Mix vegetables and oil with ground beef (or other ground meat). Form into burger patties and season with salt and pepper. (Make one small patty and cook to check on the seasoning.) Pan fry or grill.

At Madera Elementary, the burgers were served on whole-wheat buns with fresh lettuce and kale. The kids added their own ketchup and mustard.

betterburgerchallenge.org

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CORE Kitchen’s Thai Zucchini Noodles

CORE Kitchen’s Thai Zucchini Noodles

CORE Kitchen’s Thai Zucchini Noodles (Photos by Carmen Silva)

Serves 2–4 as a main dish

2 medium zucchini
4 cups chopped broccoli
1 cup shredded carrots
1 cup diced cucumber
1 cup shredded red cabbage
3 tablespoons chopped mint
3 tablespoons chopped basil
3 tablespoons chopped scallion
3 tablespoons chopped cilantro
1 cup cauliflower rice (chop cauliflower into florets, then chop into small pieces using a food processor)
¼ cup toasted cashews

For sauce:
1 cup soaked almonds (soak overnight, then drain and rinse)
12 soaked dates (Bring water to a boil, turn off heat. De-pit dates, and soak for 30 minutes.)
1 cup coconut milk
¼ cup tahini
1½ tablespoons minced garlic
1 tablespoon peeled and diced ginger
½ teaspoon cayenne pepper, or to taste
¾ cup lime juice
1/3 cup coconut water

A spiralizer is a great tool, and can be purchased for around $20. Use it to spiralize your zucchini into noodles. Blanch noodles in boiling water for 10 seconds, then immediately transfer to the fridge to cool.

Blanch the broccoli for 1 minute (or steam for 5 minutes), then transfer immediately to a refrigerator to cool.

To prepare the sauce, add soaked almonds, soaked dates, coconut milk, tahini, garlic, ginger, cayenne pepper, lime juice, and coconut water into a blender and blend until incorporated.… Read More

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Best Lamb Recipes

Lamb Recipes from Chef Rick DeBeaord

Photos by Tri Nguyen

For over 20 years, chef Rick DeBeaord ran Café Rouge in Berkeley along with the restaurant’s founder Marsha McBride, who is a third cousin to Jeannie McCormack of McCormack Ranch. Café Rogue ended its long run in December 2016, so we caught Rick in his home kitchen enjoying a little time off while cooking two of his best lamb dishes to share with Edible East Bay readers.

RickGrilled Lamb Chops with Rose Petal Sauce

Middle Eastern flavors show off lamb so beautifully. Start this dish a day early and serve over couscous.

Serves 2

4 4-ounce lamb loin chops

For the marinade:
2 cloves garlic, minced
½ tablespoon ground cinnamon
½ tablespoon ground toasted cumin
1 tablespoon rose water
1 tablespoon lemon juice
1 tablespoon kosher salt
½ tablespoon black pepper

For the sauce:
2 ounces rose petal jam
3 cloves garlic, puree (done in mortar and pestle)
1½ teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons lemon juice to make a smooth sauce
For garnish:
¼ cup pistachios, roughly chopped

Combine minced garlic, cinnamon, cumin, rose water, lemon juice, salt, and black pepper. Use this to coat the lamb chops, then cover them and refrigerate overnight.… Read More

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Gulf Shrimp Sauté

 

Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.

1 pound shrimp, peeled and deveined

3 tablespoons olive oil

1 cup (packed) thinly sliced yellow onion

1 tablespoon chopped garlic

1 tablespoon chopped capers

(we prefer salt packed, which must be soaked first)

¼ teaspoon chile flakes

¾ teaspoon chopped fresh oregano

½ teaspoon chopped lemon zest

1 cup (packed) thinly sliced bell peppers

Juice from one lemon

2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)

1 ¼ teaspoons kosher salt

Pinch black pepper

¼ cup fish stock, vegetable stock, or water

Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes.… Read More

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Chef Paul Canales’s Fideuà with Liberty Duck, Lacinato Kale, and Dried Figs

From Paul Canales: Building Community by Gabrielle Myers, photography by Stacy Ventura

feduea-with-figs-duck-and-kaleChef Paul Canales describes his cuisine at Duende Restaurant and Bodega as “Spanish inspired.” But with family roots in Catalunya (the northeastern part of Spain), this master chef has a special interest in the traditions of that region. Thus, fideuà is often on the menu.

In Catalunya, this paella-like noodle dish is typically made with seafood, but at Duende, Canales turns fideuà into a creative space for showcasing the Bay Area’s best seasonal produce and meats (he loves the Liberty Duck from Sonoma). For instance, in summer, Duende staff might make fideuà with cherry tomatoes, and in early fall, fresh figs could be a feature. In this winter version, Canales uses dried figs.

The ingredients for this recipe (or reasonable substitutes) can be procured almost anywhere, but to test the dish in proper style, we visited The Spanish Table in Berkeley for a 30cm paella pan (the two-serving size). There we found the Spanish picual or arbequina olive oils Canales recommends, manzanillo olives, and fideos, the base ingredient for this dish. “Fideos” is the Castillian spelling for the Catalan “fideus,” but either way, it’s a very thin pasta that’s broken up into small bits (or the elbow fideos Canales used when we photographed).… Read More

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Roasted Winter Vegetable Galette

galette_winter-vegetable

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com

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