Oven Fries

Potatoes, in just about any form, are the ultimate comfort food. Mashed, French fried, au gratin, scalloped, hash brown, chips, or baked. All delicious. All comforting. My favorite is French fries, which I’ve been woefully missing since the start of the pandemic—we haven’t dined at a restaurant since March 14.

Sure, we’ve done carry-out and delivery, but French fries just don’t travel well. Nothing deep-fried does, so why bother? But I do have a solution that comes pretty darned close to the hot and crispy fries from your favorite eating establishment. Oven fries—no deep-frying necessary, which is a good thing because no matter how much I miss fries, I don’t want that grease hanging in the air.

The key to crisp fries from your oven is soaking those fresh-cut batons in a big ole bowl of ice water for about 20 minutes before they hit the oven. A lot of the starch from the potatoes will drain away and the result will be fries crispy on the outside and fluffy on the inside.

Another trick is to space the fries apart on the baking sheet, so they are not touching, otherwise, you’ll end up with potatoes that are more roasted than “fried.” Seasoning is key too. At the very least, you’ll want to salt them generously, both before and after they come out of the oven. I like to play around with the flavors though, using a seasoned salt like Lawry’s or a Cajun blend, or you could use your own custom seasoning mixture.

For the ultimate crispiness, a thorough dusting of cornstarch or arrowroot does the trick. I usually mix the cornstarch and seasonings together and toss the taters with the mixture after they’ve been coated in olive oil. Easy peasy and oh so good. Make a platter, get out your favorite dipping sauce, and I won’t judge if you eat them all yourself. That’s what comfort food is all about. Enjoy!

• Servings: 2-4
• Print

About 2 lbs. russet potatoes, peeled or unpeeled (I leave the skins on for added flavor and nutrition)

2 tablespoons extra-virgin olive oil

2 tablespoons cornstarch or arrowroot

1 teaspoon Lawry’s seasoned salt or Cajun seasoning (I used the Louisiana brand), or go old school and just use about ½ teaspoon salt

½ teaspoon onion powder

Ice water

Salt

Cut the potatoes into batons about 1/3 inch thick. Transfer to a large bowl and cover with water and ice. Set aside for 20-30 minutes.

Preheat oven to 400 degrees F. Lightly oil two large baking sheets.

Meanwhile, mix cornstarch or arrowroot, Lawry’s or Cajun seasoning (or plain salt), and onion powder in a small bowl.

Drain potatoes and place on a clean kitchen towel. Pat dry. Either put dried potatoes back in bowl (dry it out first) or into a large zip-lock bag. Drizzle with olive oil and toss or shake until potatoes are evenly-coated. Sprinkle about 1/3 of the cornstarch mix over potatoes and toss or shake. Repeat two times until cornstarch mixture is used up.

Transfer potatoes to the baking sheets and spread fries out so they are not touching. Bake for 30 minutes, turning fries over and rotating pans about halfway through for even browning and crispiness. Remove from oven and top with a final sprinkling of regular salt. Eat while hot. Makes 2-4 servings.

Cherry Tomato Quick Kimchi

I recently read an article in which the author ponders the word kimchi not as a singular noun, but as a verb, in that you can kimchi just about anything. And “quick kimchi” at that! If  you can quick pickle, why not quick kimchi?

Having made kimchi before, I know it’s a process—chopping, brining, packing, and then the fermenting—it’s at least a week before you can enjoy this addicting Korean side dish. So to see an article that offered a recipe for a speedy option, I was intrigued.

The article included three quick kimchi recipes: smacked cucumber, fennel, and grape tomato. I had picked up an heirloom cherry tomato medley package the other day and had all the other ingredients, so that’s the version I went with.

This doesn’t have quite the funk of traditional kimchi, but it’s still delicious, addicting even. A little smoky, a little nutty, with the sweetness of cherry tomatoes and the heat of Korean chili pepper (gochugaru), it’s a unique dish with lots of uses. I served it with arugula over buttered baked potatoes and called it a meal. The next morning it was on homemade toasted bread and topped with a fried egg. I imagine it would be great with rice and crispy tofu or grilled portabella mushrooms. It’s even wonderful eaten out of the bowl all by itself while you’re waiting for your potatoes to bake! I see myself making this often throughout the summer as my cherry and pear tomato plants start producing. Enjoy!

• Servings: 2 1/2 cups
• Print

From this NYT Cooking recipe

Note: Gochugaru (Korean chili flakes) is not the same as crushed red pepper flakes. It’s slightly sweet and smoky and has less heat than crushed red pepper or cayenne. You can probably find it at a well-stocked grocery store or Asian market, but if not, it’s easily available online.

1 pound cherry or grape tomatoes (about 2 to 3 cups), halved lengthwise

1 teaspoon kosher salt

2 tablespoons white distilled vinegar

½ teaspoon finely grated garlic

1 tablespoon plus 1 teaspoon sesame oil

1 tablespoon gochugaru (Korean chili flakes)

2 teaspoons tamari or soy sauce (can sub fish sauce if not vegetarian)

1 teaspoon granulated sugar

Thinly sliced scallions, chopped chives, cilantro, or flat-leaf parsley leaves for garnish (optional)

In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.

After 30 minutes, add the sesame oil, gochugaru, soy or fish sauce, and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.

Garnish with the optional scallions or herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours. Makes about 2 ½ cups.

Bourbon Cranberry Sauce

Even though it’s been years since turkey has been on my Thanksgiving table, I still love many of the dishes that traditionally go with it. Cranberry sauce is one of them. I used to make an Ocean Spray version that was more of a relish, uncooked and made in the food processor with orange. It was good, but this year I was craving a cooked sauce.

I came across a recipe with bourbon and thought that sounded swell—almost cocktail-like. Works for me! Alas, that recipe called for a pound of sugar, which seems like it would sweeten any tartness right out of those cranberries, taking away their best quality.

After a little more looking, I found this one; much less sugar and still has the bourbon. Plus, it incorporates orange, like that old tried and true relish. I could tell this was a winner while cooking it (I just may have licked the spoon after stirring, and yes, more than once). Where has bourbon in cranberry sauce been all my life?!? Enjoy!

• Servings: 6
• Print

Adapted from this Savory Sweet Life recipe

One 12-oz bag fresh cranberries

¾ cup orange juice

2/3 cup brown sugar

1/3 cup granulated sugar

2 ounces bourbon

Zest of half an orange, for garnish

Place all ingredients, except for the orange zest, in a medium-sized saucepan. Cook on medium-high for 15 minutes or until most of the liquid has reduced, stirring occasionally. Cranberries will burst open. I had to turn the heat down after about 5 minutes or it would have boiled over. Just lower it to a heat that keeps it bubbling, but not boiling over.

Remove from heat and allow to cool to room temperature. Mixture will thicken as it cools. May be served chilled or at room temperature. Sprinkle with orange zest just before serving. Serves about 6.

Red Flannel Hash

We grew beets in our garden this summer for the first time in several years. Then the green beans and zucchini overtook the beets and we kind of forgot about them—out of sight, out of mind. Last weekend we decided to wade through the overgrowth and see if there were actually beets underneath. There were! Nice, medium sized beets. The greens had seen better days and were unusable, but the beets were beautiful.

Wanting to make something a little different, I started digging around online and red flannel hash came up. I’ve heard of it, but never had it. Turns out the traditional version, which originated in New England, has beets, red potatoes, and corned beef, but the few vegetarian recipes I found didn’t really change much other than to leave out the corned beef. I pulled aspects of a number of different recipes to come up with this delightful dish.

We topped our crispy red flannel hash with poached eggs and had toast on the side. It was delicious! A very pretty change from typical breakfast potatoes and the beets, Worcestershire, and horseradish gave it oomph and a unique quality that we loved. Enjoy!

• Servings: 4
• Print

A little advanced prep is needed to cook the beets and potatoes, but if you do that a day or two before, the hash comes together very quickly.

2 tablespoons butter

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1 ½ cups cubed cooked and peeled beets

2 cups cubed, cooked, skin on, red potatoes

1 tablespoon Worcestershire sauce (the Annie’s brand is vegetarian)

2 teaspoons prepared horseradish

1/3 cup chopped fresh parsley

Salt and freshly ground black pepper

Heat butter and olive oil in a cast iron skillet over medium heat. When hot, add onions and a sprinkling of salt. Cook, stirring occasionally, until onions begin to soften, about 5 minutes.

Add the beets and potatoes, sprinkle with salt and pepper, to taste, and stir to combine. When warmed through, add the Worcestershire and horseradish. Stir and then press the mixture down in the pan with a large spatula, which will help it brown on the bottom. Let it cook undisturbed for about 5 minutes, then turn it by sections and press down again, and cook another 4 or 5 minutes to crisp the other side.

For breakfast/brunch, serve with poached or fried eggs. Or serve as a side dish with lunch or dinner. Makes about 4 servings.

 

Brussels Sprouts Elote-Style

Recently Pete and I crossed a “must-try” restaurant off our list. Pajarito, a St. Paul Mexican eatery, has been open a little more than a year and what a shame it took us that long to get there—the food was phenomenal! Everything we ordered, we’d happily get again, but the Brussels sprouts elote-style were change-your-life good. For reals!

Elote is Mexican street corn, but when Pajarito opened last winter, corn wasn’t in season, so they decided to give the elote treatment to Brussels sprouts. The flavors were amazing and as soon as we got home, I started googling to see if I could find a similar recipe. Lucky me, the restaurant’s actual recipe was written up by two local media outlets (that’s how popular these little nuggets of wonder are!).

Pajarito starts by deep-frying the Brussels sprouts, and because I refuse to venture into the land of deep-frying in my kitchen, I used their suggestion of oven-roasting as an alternative. Also, their recipe uses a homemade aioli. Being a little leery of making things with raw egg yolks and not wanting to buy a dozen pasteurized eggs when only one was needed, I simply added their seasonings to already-on-hand mayonnaise (Earth Balance’s Mindful Mayo).

Tajín is the brand of seasoning the restaurant uses to finish off this dish, along with a sprinkling of cotija cheese. After checking one store and not finding Tajín, I just went ahead and ordered it from Amazon. This mixture of lime, chilies, and salt really elevates the dish, so definitely use it if you can find it locally or have Amazon Prime.

The finished product was absolutely delicious—I thought it was just as good as the restaurant’s deep-fried version, minus the extra fat and calories. And by using vegan mayonnaise, all that’s needed if you want it completely plant-based is to skip the cotija. Enjoy!

• Servings: 4
• Print

Adapted from a recipe by chefs Stephan Hesse and Tyge Nelson of Pajarito in St. Paul, MN

1 lb. Brussels sprouts, trimmed and cut in half

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper to taste

1/8 cup Elote Aioli (recipe follows)

About a 1/2 tsp. Tajín brand seasoning (can be found in the international section at well-stocked grocery stores and from Amazon)

1 lime, cut into wedges

Preheat oven to 375 degrees F. Place Brussels sprouts in a medium bowl and toss with olive oil and salt & pepper. On a parchment lined baking sheet, place sprouts, cut side down. Roast for 20-25 minutes, until golden brown and crispy.

Transfer cooked sprouts to a bowl and toss with 1/8 cup Elote Aioli. Place sprouts on a serving dish/plate, sprinkle with Tajín seasoning, cotija cheese, then garnish with lime wedges, and serve. Makes about 4 servings.

Elote Aioli

Note: This is basically a flavored mayonnaise. Crema is a more sour crème fraîche and is available in most supermarkets and Mexican specialty food stores. The recipe will make more Elote Aioli than needed for this Brussels sprouts recipe, but the leftovers are good on just about anything, including in place of plain mayonnaise in tuna salad—awesome! Refrigerate remaining aioli in a tightly sealed container for up to a week.

1 cup mayonnaise

1 garlic clove, minced

¼ to ½ teaspoon cayenne pepper

¾ teaspoon ground cumin

1/8 teaspoon dried oregano

¾ teaspoon hot sauce (I used Frank’s Red Hot)

1/4 c. crema (which I didn’t have so used a couple splashes of buttermilk)

½ to 1 tablespoon freshly squeezed lime juice

Salt, to taste

In a medium bowl, whisk together first 8 ingredients (through lime juice). Season to taste with salt. Transfer aioli into an airtight container and refrigerate. Makes about 1 1/4 cups.

Chunky Potatoes with Garlic and Peanuts

A few years ago for my birthday, Pete gave me 660 Curries by Raghavan Iyer, a cookbook I’d had my eye on for a while. Full of mouth-watering recipes layering spices and ingredients, there’s a huge section of both vegetable and legume curries to satisfy any vegetarian, plus biryanis, spice blends and pastes, and it starts with a detailed primer on curries. There’s also a large chapter called “Curry Cohorts,” that in addition to rice recipes, contains delicious curry accompaniments like coconut noodles, lentil pancakes, and all sorts of heavenly Indian breads from naan to roti to parantha.

After making a few recipes, I found several more I really wanted to try, but they called for fresh curry leaves. What!?! I had heard of curry powder, but never curry leaves. After searching large grocery stores and the co-op, I finally found them after checking several Asian food stores that, unfortunately, weren’t conveniently located for me.  Eventually, the book was set aside, and has been gathering dust.

Recently a Whole Foods Market opened up near our house and I had to check it out. Impressed with the variety of produce that includes items not found in other stores near me, I was so surprised and excited to see fresh curry leaves. Time to dig out 660 Curries again.

Fresh curry leaves

With my stock of fresh curry leaves, I perused the book to decide what to make. For a weeknight when there wasn’t a lot of meal prep time, Chunky Potatoes with Garlic and Peanuts was deemed the ideal recipe. It had a manageable list of ingredients, some intriguing flavor combinations, and called for fresh curry leaves!

The combination of sesame seeds, peanuts, garlic, and chiles piqued my interest, and smelled wonderful after being combined in the food processor. Not used to potatoes and tomatoes together, I wasn’t quite sure what to expect from this dish, but we weren’t disappointed. The sesame-peanut blend will release the most amazing aroma into your kitchen while cooking, and once combined with the rest of the ingredients, will morph into a delicious scent that makes it hard to wait until supper is ready.

The cookbook suggests this as either a side dish or stuffed into fresh pita. Since this was to be our main course (actually, our only course), and I didn’t have pita or naan (which would go so perfectly), I cooked up some brown basmati rice and served the potato dish over it. Gradually growing on me from one bite to the next, this spicy, hearty meal won me over and will definitely be made again . And I had plenty left over to take for lunch the next day (which I thought about and, even dreamt about, all night!). Enjoy!

• Servings: 4-6
• Print

From Raghavan Iyer’s 660 Curries

2 tablespoons white sesame seeds

2 tablespoons raw peanuts or roasted peanuts (if salted, reduce salt later in recipe)

4 medium-sized cloves garlic, peeled

3 dried red Thai chilies or cayenne chiles, stems removed (I used about ¾ teaspoon crushed red chili pepper)

2 tablespoons peanut oil

1 pound russet or Yukon gold potatoes, peeled, cut into 1 inch cubes, and submerged in a bowl of cold water to prevent browning (I didn’t peel my potatoes and skipped the bowl of water because I cut them up at the last minute, quickly, while the sesame-peanut mixture was roasting)

½ teaspoon ground turmeric

1 can (14.5 oz.) diced tomatoes

2 teaspoons salt (use only one if both your tomatoes and peanuts already contain salt)

2 tablespoons finely chopped fresh cilantro (or parsley if you are cilantro-averse)

12 medium to large-sized fresh curry leaves (if you can’t find curry leaves, this dish will still be delicious)

Combine the sesame seeds, peanuts, garlic, and chiles in a food processor and pulse to form a gritty, sticky, mellow-smelling blend.

Heat the oil in a medium-sized saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release it’s own oils and loosens, turning crumbly and nutty brown, 5-8 minutes.

Meanwhile, drain the potatoes, if they were in water.

Stir the turmeric into the sesame-peanut blend and cook for a few seconds. Then add the potatoes, tomatoes, (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, about 25 to 30 minutes. Stir in the cilantro and curry leaves and serve. Great as a side dish, stuffed inside a pita, along-side warm naan, or over brown basmati rice. Makes 4-6 main dish servings.

Vegan Sweet Corn Farro Risotto

On a day of spectacular weather at a crowded rooftop brewery space, tables are shared with other beer lovers out of necessity, even if it’s not in your somewhat introverted nature (that’d be me). You discuss beer, but sometimes you unexpectedly discovered other shared interests.

While enjoying a weekend at the cabin recently, we stopped by the Voyageur Brewing Company in Grand Marais for a beer on their upstairs deck that has a stunning view of the harbor (I can’t get enough of their Trailbreaker Belgian Wheat Beer—yum!). Sharing a picnic table, we met a friendly young couple from Minneapolis and their cuter than cute dog Brew (yes, really!). As they enjoyed the vegetarian pho new to the menu (they are vegan), we got to talking about vegetarian and vegan food. I pulled up my blog on the iPhone and showed them a photo of my vegetarian pho and they quickly pulled my blog up on their phones. We also talked football, dogs, hiking spots, the Herbivorous Butcher, and the best Grand Marais restaurants.

Our lives intersected briefly, and we’ll probably never see them again, but they will stay fondly in my memory. While mulling over a new recipe to blog, as a nod to Brew’s vegan mom and dad (got the dog’s name, but not theirs), I decided to try something I’ve never made before, vegan risotto.

The Minimalist Baker’s vegan parmesan has graced dishes from salads to pizza to garlic bread lately in my kitchen, so why not risotto? And with the weather ever so slightly hinting of fall, why not make it a little heartier and use farro instead of rice? Oh, and corn would be delicious in a hanging-on-to-the-last-vestiges-of-summer sort of way. Farro is an ancient grain in the wheat family and contains much more protein, fiber and nutrients than white rice and has a great nutty taste. You can find it in well-stocked grocery stores, co-ops, and online.

The resulting recipe is a riff on two risottos, my Mushroom & Spinach Farro Risotto with Roasted Cauliflower and a corn risotto from Minneapolis’ wonderful Birchwood Café’s cookbook. I copied the cookbook’s pairing suggestions and the resulting dish was as pretty as it was delicious. The risotto is great on its own too. Enjoy!

• Servings: 4-6
• Print

1 cup farro, soaked in cool water for 1 hour, then drained

2-3 ears sweet corn, husks and silks removed

5 cups vegetable broth or stock

2 tablespoons extra virgin olive oil or vegan butter

1 medium onion, chopped

1/3 cup dry white wine

1/3 cup vegan parmesan (quick and easy recipe follows; you will have lots leftover for other uses)

Salt and freshly ground black pepper

If desired, pair with garden fresh goodies such as tomatoes, melon, green onions, green beans and a drizzle of balsamic reduction and hot chili oil (balsamic reduction and chili oil can be found at Trader Joe’s or you can make your own)

Scrape kernels from cobs and set corn aside. Break cobs in half and place in a medium to large saucepan. Add vegetable broth and bring to a simmer over medium-high heat. Lower heat so that stock remains at a simmer for about 15-20 minutes. Discard corn cobs—no need to strain the broth.

If making the risotto right away, keep broth simmering. If not, broth can be cooled and refrigerated for several days. Bring back to a simmer before starting risotto.

Heat olive oil or vegan butter in a large skillet over medium-high heat. Add onion and cook until slightly translucent, 2 or 3 minutes. Add drained farro and cook, stirring occasionally, for 3 or 4 minutes. Add the wine and cook until the wine is absorbed. Add broth, 1 cup at a time, and cook, stirring occasionally until broth is absorbed before adding the next cup of broth. After adding the third cup of broth, stir in the corn kernels. Continue until broth is gone and farro is cooked. Reduce heat to low and stir in the vegan parmesan. Add salt and freshly ground pepper, to taste.

Serve alone or with any or all of sliced garden fresh tomatoes topped with a drizzle of balsamic reduction, melon balls, green beans, scallions and a drizzle of chili oil. If you don’t want to or don’t have time to make  your own balsamic reduction or chili oil, Trader Joe’s has them already made.

Vegan Parmesan
¾ cup raw cashews

3 tablespoons nutritional yeast

¾ teaspoon sea salt

¼ teaspoon garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved—be careful not to mix too long, or you’ll end up with cashew butter. Store in the refrigerator to keep fresh. Lasts for several weeks.

 

Creamy Sriracha Potato Salad

Scrambled eggs and grilled cheese sandwiches have been the extent of my culinary adventures lately as I recuperate from total hip replacement surgery. Until my appetite and agility return and I dive back into cooking escapades worth sharing, here’s a potato salad recipe I came up with last month. A little creamy, a little tangy, and subtly spicy. I hope you like it. Enjoy!

• Servings: 4-6
• Print

½ pounds Yukon gold potatoes

1 cup sliced radishes

¾ cup sliced scallions

¼ cup sour cream or plain Green yogurt

1 tablespoon fresh squeezed lemon juice

1 teaspoon lemon zest

1 tablespoon dill pickle juice

1-2 tablespoons sriracha sauce (depending on how much heat you’d like)

1 tablespoon extra-virgin olive oil

½ teaspoon garlic powder

¼ cup chopped parsley or dill

Cut potatoes into bite-sized chunks. Place in a pan and cover with water and throw in some salt. Cover pot and bring to a boil. Reduce heat, and cook potatoes until just tender, about 10 minutes. Drain, and dump into a large serving bowl. Add radishes and scallions and toss.

While potatoes are cooking, combine sour cream, mayo, lemon juice & zest, pickle juice, sriracha, olive oil, and garlic powder in a small bowl. Whisk until smooth and creamy.

Pour dressing over potato mixture and toss to coat. Sprinkle in parsley or dill and toss again. Cover and chill for a couple hours before serving. Makes 4-6 servings.

 

Warm Potato Salad with Arugula

Pete is an experienced cross-country skier and racer who loves the sport as much as I love running. He’s had a blast skiing races when it was cold, but not bitter cold, and been miserable during a race or two with double digit below zero temps.

None of my marathons have been run in those temperatures, but I have run half marathons and 10k races in sub-zero temps and it certainly takes a lot of the fun out of the experience, so I can totally relate to Pete stressing about Saturday morning’s upcoming Vasaloppet USA ski race. The overnight low is projected to be -17 F.

A few years back, Pete skied a 35k race when it was -14 at the start and still below zero when he crossed the finish line. Afterwards he said never again in that kind of cold—it just wasn’t fun. This time, he’s skiing a 40k race, so he’s going to be out there for hours and he’s questioning whether he should just skip the race.

Knowing the pressure he’s feeling, plus the fact that Pete loves potatoes, I decided to make a potato-centric supper tonight because what eases stress more than a little comfort food? And what’s more comforting to a potato-lover than a warm potato salad?

Knowing what I had on hand, a little Googling led me to this Food & Wine recipe. I added some Trader Joe’s Italian Sausage-less Sausage as a protein to make a full meal, and voilà, no one’s even thinking about Saturday, at least for now. Enjoy!

• Servings: 2-6
• Print

Slightly adapted from Paul Virant’s Food & Wine Recipe

1 1/2 pounds russet potatoes, scrubbed

3 1/2 tablespoons extra-virgin olive oil, divided

Salt

Freshly ground pepper

1 tablespoon whole grain Dijon mustard or other grainy mustard

2 1/4 teaspoons sherry vinegar

1/2 small sweet onion, thinly sliced (1 cup)

2-3 handfuls baby arugula

A couple servings of cooked veggie sausage or your protein of choice

Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and cook for about 25 minutes, until browned and crisp, tossing again about halfway through the cooking time for evening browing.

In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away. Serves 4-6 as a side and 2-4 as a main course.

Spicy Giardiniera

In the seemingly endless world of condiments, I have found yet another to obsess about. Giardiniera (pronounced jar-deen-YAIR-uh, Italian for “from the garden”), is a spicy, pickled mélange of vegetables, marinated in a zesty cocktail of oil, vinegar, herbs & spices and it’s my new “must have” in the refrigerator.

What sparked my recent obsession is a pizza enjoyed at a little restaurant in the tiny burg of Willernie, Minnesota, which is surrounded on all sides by another small town, Mahtomedi. Willernie’s quaint main street is home to Roma Restaurant and Wine Bar,  a cozy Italian place with authentic food and atmosphere, plus there’s a quality craft beer list to please Pete and generous wine pours to please you-know-who.

Appropriately, the pizza I referred to is a wood-fired beauty called The Giardiniera, comprised of marinara, onions, mushrooms, peppers, olives, roma tomatoes, fresh mozzarella, and the star of the show, spicy giardiniera.

Shortly after I had this pizza for the first time, I saw a recipe for giardiniera on New York Times Cooking, one of my go-to sources for recipes that always work. And of course, me being me, I had already thought, “I must make some!” Great timing, dontcha think?

The recipe is easy, adaptable, and delicious! The only hard part is waiting a few days for the flavors to meld and mellow a tad. You can vary the veggies and level of spiciness (next time I think I’ll add onions) and it keeps for weeks in the fridge. Serve as an addition to sandwiches, on top a vegan Caesar salad, as part of an antipasto platter, or on pizza (yes, please!). Enjoy!

Giardiniera

Slightly adapted from this New York Times recipe by Cathy Barrow
If, like me, you end up with extra veggies, make a little extra dressing in a pint jar and add the vegetables

4 serrano peppers, thinly sliced, with seeds removed

2 red bell peppers, cut into 1/2-inch pieces

3 celery ribs, sliced or julienned

3 carrots, sliced or julienned

1 medium head cauliflower, cut into small florets

½ cup kosher salt

2 cloves garlic, slivered

2 teaspoons dried oregano

1 teaspoon red pepper flakes

½ teaspoon celery seeds

1 teaspoon crushed black peppercorns

1 cup white vinegar

½ cup extra-virgin olive oil

½ cup grapeseed or canola oil

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables in a colander and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving. Fills two quart jars (I ended up with extra veggies, so I made a little extra dressing in a pint jar and add the vegetables).