When Mystery Means Magnificent

Posted on October 13, 2011 by Four Cooking Together

A few weeks ago I was working in our vegetable garden, pulling weeds and watering. A bright yellow flower and some green tendrils caught my eye, unexpected in a corner where red trumpet flowers reign. Taking a closer look I noticed a long, slender vine cascading over the fence separating our garden from our neighbor’s. Besides the cup-shaped blossom, large scalloped-edge leaves gave hints for classification. I wondered about the mystery vine. The only thing certain was its origin: the adjacent side yard. My curiosity could easily have been satisfied had I simply walked next door, rung the doorbell and asked a single question, but I enjoy puzzles, so instead, I decided to wait for more clues.

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Apple, Onion and Potato Tart

Posted on October 13, 2011 by Four Cooking Together

This tart riffs on the popular dessert we make constantly at our house during apple season. Instead of the usual sweet version, this savory tart joins apples with onions and potatoes (in French called pommes de terre – literally apples of the earth). You could add or substitute peeled, sliced celery root, parsnips or carrots if you like.

Ingredients:

One medium apple
2 medium Yukon gold potatoes
1 medium onion
Olive oil
3-4 sprigs fresh thyme
Salt and freshly ground pepper
One sheet frozen puff pastry
Goat cheese, optional

Method:

Defrost pastry in the fridge overnight. Preheat oven to 400 degrees.
Thinly slice apple, potatoes and onion. Heat some oil in a sauté pan, then add onion and cook until just starting to brown. Add potatoes, thyme sprigs and a bit of salt and pepper and cook for 10 minutes until onion is soft and potatoes are almost cooked. Add apples and cook for a couple more minutes. Stir gently so slices remain intact. Remove from heat. Taste for salt and pepper and adjust as necessary.
Place a sheet of parchment paper on a baking sheet. Lay out pastry on top of paper. Cut pastry sheet into 2 strips about 4-5 inches wide. Separate from one another by at least an inch.
Lay potato-apple mixture on top of pastry in a thin layer. Leave at least ½ inch border of pastry uncovered around the perimeter of each rectangle (this allows the pastry to puff up). Crumble a bit of goat cheese over the top, if desired. Place into the oven and bake for about 20 minutes or until the pastry is golden brown.
Remove from oven, cool slightly, cut into slices.

White Bean Spread with Leeks

Posted on October 13, 2011 by Four Cooking Together

This is a favorite in our household (especially with the head cook when she’s had a hectic day and needs a truly simple menu). We often enjoy this spread on toasted crusty bread accompanied by a bowl of hot soup.

Ingredients:

Extra virgin olive oil
1 large leek (2 medium), white and lightest green parts, carefully rinsed to remove any grit, and thinly sliced cross-wise
3-4 generous cloves garlic, minced
2 cans white beans, well rinsed and drained
Salt and freshly ground pepper
Freshly squeezed lemon juice, to taste

Method:

Warm oil in a medium-sized skillet, over medium heat. Add leek and garlic and sauté until leek is very soft (about 5 minutes). Stir frequently to prevent the leek from turning brown or crisp.
Add beans and about ¼ cup (or more) water. Stir and simmer gently over low heat until beans become soft and a bit squishy. Add some salt and pepper to taste after about 5 minutes of cooking. Remove from heat and mash the beans with a wooden spoon until partially smooth, or use a handheld immersion blender and partially blend. Leave some beans whole or partially intact so the spread has texture.
Squeeze lemon juice on top, to taste and stir to mix. Add more salt and pepper if needed.

Mushrooms a la Julia C.

Posted on October 13, 2011 by Four Cooking Together

Recently we were reacquainted with the delightful movie, Julie and Julia, which features some of culinary grand dame Julia Child’s advice. As in, for proper browning, don’t crowd the mushrooms in the pan. Believe me, it makes all the difference. If you need to cook a bunch, do it in multiple batches. All you really need to enjoy these creamy morsels is a spoon to shovel them down, but serve them on toast or tucked inside a classic French omelette when company calls. Bon appétit.

Ingredients:

1 ½ Tablespoons olive oil
1 ½ Tablespoons butter
Button mushrooms
2 cloves garlic, minced
Vermouth or sherry
Half and half
2-3 Tablespoons chopped fresh parsley and/or fresh chives

Method:

Clean mushrooms with a brush or soft cloth to remove any bits of grit. Slice cleaned mushrooms until you have about 2 cups.
Heat oil and butter in a wide sauté pan. Place mushrooms in the pan in a single layer, with room between them. After two minutes add the garlic and continue to cook. Initially the mushrooms will release a lot of moisture into the pan, but the liquid will eventually cook off allowing the mushrooms to brown. Watch closely at this stage and turn periodically so they brown on both sides.
When most of the mushrooms are a bit golden brown, deglaze the pan by adding a healthy splash of vermouth. Stir and scrape browned bits off the side of the pan. Add a bit of half-and-half (a couple of Tablespoons or so) and stir to combine. Add some chopped herbs, and season with salt and pepper to taste.

Turning Garbage into Gold

Posted on September 21, 2011 by Four Cooking Together

Recently I wrote about making the most out of every part of our fresh produce: what’s lately being called stem-to-root cooking. If we’re not mindful in the kitchen it’s all too easy to generate a mountainous pile of peels, stems, and roots without the slightest effort. Even in our most thrifty moments there’s still some waste, and throwing it in the trash can seem downright shameful in our reduce, reuse and recycle mindset.

Finding a purpose for kitchen scraps brings to mind a generous present left on our doorstep a while back. Not the mysterious zucchini you might recall from an August newsletter but equally treasured. This time a container of worm generated, nutrient rich, plant fortifying compost left by a dear friend. A windfall for the garden – there are few simple gifts more thrilling to receive on a sunny spring day – your birthday still months away.

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