Asparagus Salad with Mimosa and White Wine Vinaigrette

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound thin asparagus, 1 inch trimmed from the bottoms
Sea salt or kosher salt
4½ teaspoons white wine vinegar
1 tablespoon minced scallion (white part only)
2 teaspoons Dijon mustard
18 teaspoon honey
4½ teaspoons extra-virgin olive oil
Freshly ground black pepper
Mimosa (optional)
1 hard-cooked egg
1 tablespoon finely chopped fresh chives

DIRECTIONS

Fill a bowl with water and ice. If you have time, peel the lower 2 inches of the asparagus stalks, which makes the salad greener and more tender.

In a ten-inch sauté pan or saucepan wide enough to accommodate the asparagus, bring six cups of water to a boil. Add 2 tablespoons salt. When the water returns to a boil add the asparagus and simmer for 2 minutes. Drain the asparagus and transfer immediately to the ice bath until chilled. Drain well and blot thoroughly dry with paper towels.

In a bowl, whisk together the vinegar, scallion, mustard, and honey. Whisking constantly, drizzle in the oil until smoothly combined. Season with salt and pepper. Toss the asparagus with the vinaigrette and arrange on a platter. Chill for 30 minutes to allow the asparagus to absorb the vinaigrette.

If making the mimosa, press the hard-cooked egg yolk through a wide mesh sieve into a bowl. Finely chop the egg white, and add it to the yolk, along with the chives. Season with salt and pepper. Stir the egg yolk and white together with chives and season with back pepper and a little salt. Sprinkle the mimosa over the asparagus just before serving.

Recipe Property of Peter Berley

Butter-Braised Radishes With Their Greens

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1-2 bunches red radishes with their greens (about 2 pounds)
3 tablespoons unsalted butter
1 to 2 teaspoons brown sugar
Sea salt or kosher salt
1 tablespoon white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg

DIRECTIONS

Cut the radishes away from their leaves, leaving about ½ inch of green attached. Scrub the radishes and slice them in halves or quarters depending on their size. Wash the greens well, chop roughly, and keep separate.

In a wide pan with a tight-fitting lid (preferably 10 to 12 inches) over high heat, melt the butter with 1 teaspoon of brown sugar, and ½ teaspoon salt. Add 23 cup water and the radishes and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.

Spread the greens over the radishes and raise the heat to return the liquid to a boil. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald and tender, about 5 more minutes.

Use tongs to transfer the greens to a large bowl or serving dish, pressing excess liquid out of the greens against the side of the pan. Gently transfer the radishes to the dish as well.

Add the vinegar, black pepper, and a few gratings of nutmeg to the liquid in the pan and bring to a boil over high heat. Boil, uncovered, until the liquid has turned syrupy (you’ll end up with about 2 tablespoons), about 2 minutes. Taste and add a little more salt and sugar if needed.

Return the radishes and greens to the pan and fold gently to coat the vegetables.

Tips:
Layer the greens on top of the radishes and don’t stir, so that you can remove the greens first, and squeeze some of their liquid back into the pot, without mashing the tender radishes.

Recipe Property of Peter Berley

Potage of Spring Greens, with Green Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

2 tablespoons extra virgin olive oil
2 cups onions, finely chopped
6 cloves garlic, peeled and left whole
Salt
1 small potato, peeled and diced
1 bunch dandelion greens
1 large bunch arugula
4 cups vegetable stock or water
1 (10 ounce) bag baby spinach
½ cup fresh mint leaves
½ cup créme fraiche

DIRECTIONS

Combine the oil, onions, and garlic in a heavy saucepan over medium heat. When the onions begin to sizzle add 1 teaspoon salt, cover the pan and simmer 20 minutes until meltingly tender, check occasionally and add a tablespoon of water if the onions threaten to brown.

Meanwhile, steam the potato for 8-10 minutes until tender, set aside. Bring a large pot of lightly salted water to a boil. Blanch the dandelion and arugula for 2-3 minutes until tender but still bright green. Drain well and chop.

Add the stock to the onions and bring to a boil. Add the steamed potato, blanched greens, spinach and mint, simmer 3-4 minutes.

Puree the soup with the créme fraiche. Season with salt and pepper and serve.

Recipe Property of Peter Berley

Sauteed Baby Artichokes with Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper

DIRECTIONS

Warm the oil in a heavy 8 to 10-inch skillet over medium heat until hot but not smoking. Add the artichokes. Tuck the garlic cloves and thyme sprigs among them. Fry until the artichokes are golden brown, 8 to 10 minutes.

Pour the wine into the pan and bring to a simmer. Cover, reduce the heat slightly, and simmer gently until the stems are tender, about 15 minutes. Discard the thyme sprigs.

Add the chopped mint, raise the heat and boil uncovered for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter. Season with salt and pepper. Drizzle the pan juices over the artichokes and serve hot or at room temperature.

Recipe Property of Peter Berley

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes

DIRECTIONS

Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

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