Roasted Rutabaga and Shiitake Reuben

Roasted Rutabaga and Shiitake Reuben

 

Olive oil

1 rutabaga, peeled and cut into ½ thick slices

1-2 Tb butter

4-6 medium sized shiitakes, stems removed and sliced into fourths

1 dollop honey

Sauerkraut or sliced swiss chard to taste

¼ lb emmentaler cheese

Honey-mustard dressing to taste

½ loaf focaccia, sliced in half

pickles

 

Preheat oven to 350 F. Lightly coat bottom of glass (or other) baking dish with olive oil. Add rutabaga slices, so there’s no overlapping. Brush more olive oil on top. Cook for 45 – 50 minutes, then set aside

Heat butter in a pan on a medium-low flame, and add shiitakes, careful not to burn the butter. Cook until tender, about 8 minutes. Turn off flame and mix in honey

Spread honey mustard on bottom cut focaccia, add rutabaga slices, shiitakes, sauerkraut/chard, emmentaler, then top with focaccia.

If you don’t have a panini press, use this method: Take 2 large pans, about the same size, preferably the smaller one being an iron skillet. Heat the smaller one until it’s hot. Heat the other pan on a low flame and add butter. Add sandwiches, smearing butter, and add a tiny bit of butter on top of the sandwiches. Drop the hot pan, bottom-side down on top, keeping it level. Add a weight of some sort if it’s not an iron skillet (otherwise, grab oven mits and some patience). The weight of the pan (or the slight pressure you apply) will slowly press the sandwich. After about 3-4 minutes, it should be pressed, the cheese melted. Lift top pan, careful not to take the bread with it, and transfer to plate. Serve with pickles.

 

Rice-Stuffed Tomatoes

Rice-Stuffed Tomatoes (Pomodori Ripieni di Riso)

just slightly altered from Deb Perelman’s smittenkitchen.com

2 to 3 tablespoons olive oil
Coarse or Kosher salt
6 tomatoes
Red pepper flakes, to taste

1 zucchini, diced

3 leaves spigariello or chard, de-stemmed and sliced into ribbons
1/4 medium or 1/2 small onion, finely chopped
1 garlic clove, minced
9 tablespoons arborio or another short-grained starchy rice
Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof)
Handful breadcrumbs, if using (unless using gluten-free breadcrumbs, this will of course negate the dish’s gluten-free status)

Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.

Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain.

Prepare reserve: Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 tablespoons olive oil, heating it too. Once hot, add zucchini, onion, garlic and red pepper flakes, cooking them together for 2 minutes, or until onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and spigariello or chard and bring to a simmer, then reduce heat to medium-low. Season with 3/4 teaspoon salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.

Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side-up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, if using, or you can replace the tomato lid on each (though, do not spend 10 minutes trying to match them back up, as I did last summer. It’s pointless.)

Bake: Uncovered for 30 minutes, until tomato walls are soft and the rice inside has finished cooking. Serve hot. Repeat again tomorrow.

Double-Dutch Mac and Cheese with Chard

Double-Dutch Mac and Cheese with Chard

Bon Appétit, May 2009

6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)

2 cups (packed) coarsely grated Edam cheese, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 pounds Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seeds (optional)

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

Preheat oven to 350°F. Butter 13 x 9 x 2 inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely. (Black Sheep Farm note: frying or steaming the chard instead will conserve nutrients.)

Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

Bacon, White Bean, and Swiss Chard Pot Pies

Bacon, White Bean, and Swiss Chard Pot Pies

Altered from pancetta, white bean, and swiss chard pot pies, The Smitten Kitchen Cookbook, by Deb Perelman

http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/

Serves 4

Lid

2 c all-purpose flour

½ tsp table salt

13 Tb (or 1 stick plus 5 Tb) unsalted butter

6 Tb sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 Tb white wine vinegar

¼ c ice water

Filling

2 Tb olive oil

4 ounces bacon or 4 ounces ¼ in. diced pancetta

2 leeks or onions, finely chopped

6 oz. swiss chard, stems separated and finely chopped, leaves thinly sliced

2-3 sweet winter carrots, sliced

1 large stalk celery, finely chopped

½ lb shiitake mushrooms, sliced into quarters or fifths

Generous pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

1 Tb olive oil

3 ½ Tb butter

3 ½ Tb all-purpose flour

3 ¼ c sodium-free or low-sodium chicken or vegetable broth

2 c white beans, cooked and drained or from one and a third 15.5 oz. cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.