cook like james

 I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry. 

Download Skillet Roasted Curried Cauliflower with Raisins and Toasted Almonds recipe

1 head cauliflower (2 pounds)

¼ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon pepper

2 tablespoons grated fresh ginger

1 teaspoon curry powder

⅛ teaspoon cayenne pepper

¼ cup chopped fresh cilantro

3 tablespoons golden raisins

¼ cup sliced almonds, toasted and finely chopped

1. Trim the outer leaves and cut the stem flush with the bottom of the head. Cut cauliflower into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces.
2. Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid!), about 5 minutes.
3. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
4. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
5. Remove skillet from heat and stir in cilantro and raisins. Transfer cauliflower to serving platter, sprinkle with almonds, drizzle with additional olive oil and serve.

This colorful tart has all the flavors of summer – ripe red tomatoes, bright green zucchini, and lots of aromatic basil atop a three cheese filling. And you don’t need the skills of Julia Child to make this recipe – a foolproof “press-in” tart crust from Cook’s Illustrated eliminates the anxiety of rolling out a pâte brisée. Serve it for lunch with a simple mixed green salad and a nice glass of white wine.

Download Roasted Tomato Zucchini Tart recipe

Serves 4 to 6

2 plum tomatoes, cored and sliced ¼ inch thick

1 medium size zucchini, sliced a ¼ inch thick

Salt and pepper

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

¼ teaspoon red pepper flakes

1 ounce Parmesan cheese, grated (1/2 cup)

4 ounces (1/2 cup) part-skim ricotta cheese

1 ounce mozzarella cheese, shredded (1/4 cup)

1 teaspoon dried basil, or herbs de Provence

1 recipe All-Butter Press-In Tart Dough, baked and cooled (recipe follows)

2 tablespoons chopped fresh basil

FOR THE CRUST:

1. Spray 9-inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1-second pulses. Add 2 tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 tablespoon more water if dough will not form clumps. Transfer dough to greased tart pan, scattering walnut size pieces all over tart pan and pat dough into pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Place tart shell on plate and transfer to freezer for 30 minutes.
2. Adjust oven rack to middle position and heat oven to 375 degrees. Place frozen tart shell on baking sheet; lightly spray one side of 18-inch square extra-wide heavy-duty aluminum foil with nonstick cooking spray. Press foil greased side down inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until golden brown, 5 to 10 minutes. Set baking sheet with tart shell on wire rack to cool completely.

FOR TOMATO ZUCCHINI FILLING:

1. Spread tomato and zucchini slices out over several layers of paper towels, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes. Combine 2 tablespoons oil and garlic in small bowl. In separate bowl, combine Parmesan, ricotta, mozzarella, dried herbs and remaining 1 tablespoon oil, and season with salt and freshly ground pepper to taste.
2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread ricotta mixture evenly over bottom of baked tart shell. Blot tomatoes dry with paper towels and shingle attractively on top of ricotta in concentric circles. Drizzle with garlic-oil mixture. (Tart can be held at room temperature for up to 2 hours before baking.)
3. Bake tart on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating sheet halfway through baking.
4. Let tart cool on baking sheet for at least 10 minutes or up to 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Sprinkle with basil before serving.

There’s nothing like fresh sweet corn in the summer, especially from a local farm. While eating corn straight from the cob with melted butter is probably the most traditional method, it’s nice to add a few other ingredients to perk things up. Sweet corn pairs nicely with summer’s other abundant garden vegetable – zucchini.  Fresh herbs add great flavor and the jalapeno gives it a nice kick, add a few jalapeno seeds for extra heat.

Download Sautéed Summer Sweet Corn and Zucchini recipe

3 ears fresh sweet corn

1 - 2 tablespoons olive oil

2 small zucchini

2 cloves garlic

½ jalapeno pepper, seeded and minced

2 tablespoons minced fresh basil

1 tablespoon minced fresh chives

2 teaspoon fresh lemon juice

1. With a sharp knife, cut kernels from cobs into a medium bowl.  Holding cut cobs over bowl and using the butter of a butter knife, scrape any corn pulp and liquid into bowl.  Set aside

2. Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and sauté until softened and browned at edges, 3-5 minutes. Add corn and cook until softened, 2-3 minutes. Stir in garlic and jalapeno and cook for 30 seconds. Off heat, stir in fresh herbs, lemon juice, and season with salt and pepper.  Serves 4-6

I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.  The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.

Download Heaty Vegetarian Three Bean Chili recipe

3 tablespoons olive oil or vegetable oil

1 medium onion, minced

1 large red bell pepper, stemmed, seeded, and chopped fine

1 medium green bell pepper, stemmed, seeded, and chopped fine

1 tablespoon cumin seeds

6 medium garlic cloves, minced or pressed through a garlic press

3 tablespoons chili powder

2 teaspoon coriander

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 15-ounce can black beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto beans, rinsed and drained

2 cups water

1 28-ounce Muir Glen Fire-roasted diced tomatoes

2 teaspoons dried oregano

1 tablespoon brown sugar

1 cup frozen corn kernels

1/4 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh juice from 1 lime

1 -1 ½ teaspoons kosher salt, to taste

1.  Combine the chili powder, coriander, cocoa powder, cinnamon and cayenne in a small dish and set aside.

2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and cook until softened and translucent, 3-5 minutes. Add the red and green chopped pepper and cook 3-4 minutes. Add the garlic and cook for 1 minute. Push all the vegetables to one side of the pan and add sprinkle the cumin seeds into pot. Stirring seeds constantly, toast seeds for 30 seconds, and then stir the vegetables and seeds together and cook for 1 minute.

3. Add the combined spices to the pot and stir to coat the vegetables, cook until fragrant, about 1 minute.

4. Add the 2 cups of water and stir well, scraping bottom of pan to remove any brown spots. Bring to a boil and reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened. Stir in the tomatoes, oregano, and brown sugar and bring back to a simmer; cook for 25-30 minutes.

5. Add the drained beans and corn and continue to simmer until heated through, 5 to 10 minutes. Off the heat, stir in the salt, cilantro and lime juice.

Spring is the perfect time of year to serve fresh asparagus and one great method for cooking is an indoor grill pan. I generally prefer the thin stalks for steaming and fat stalks for grilling, but use whatever you want – fat, thin, green or white. Look for bunches with tightly closed tips and no flowering, a nice dark green or purple tinge on the tips is a good indication of quality. If the tips are yellowish or dried out, the asparagus is too old. Delicious asparagus depends on freshness and proper preparation. Pan grilling gives you slightly charred stalks with delicious brown spots that you get from roasting or barbecuing without having to heat up your oven or grill. The lemon vinaigrette enhances the dish perfectly and adds to the bright fresh flavor of the asparagus.

2 pounds asparagus spears (2 bunches), tough ends trimmed

1-2 tablespoon olive oil

Sea salt and pepper to taste

Lemon Vinaigrette:

1 large shallot , minced (about 2 tablespoons)

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1 tablespoon minced fresh thyme leaves

¼ teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and ground black pepper

1. Warm a grill pan over medium-high heat (4-5 minutes).

2.  Wash and trim the ends of the asparagus, dry with paper towels.

3. Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste.

4. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter.

5. Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl (or shake well in jar with tight lid); season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

Best Lentil “Meatless” Meatloaf

I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatloaf” packs lots of flavor and the lentils and brown rice keep you feeling full and satisfied. 

Download Best Lentil Meatless Meatloaf

1 1/2 cups lentils, picked over and rinsed

3 1/2 cups vegetable broth (or water

3 tablespoons olive oil

2 medium onions, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 red bell pepper, finely chopped

2 cloves garlic, minced

1/2 teaspoon salt

½ teaspoon dried thyme

½ teaspoon cumin

½ teaspoon black pepper

2 cups pre-cooked brown rice (great use of leftover rice)

1/3 cup ketchup or barbecue sauce

Preparation:

1. Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)

2. In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.

3. While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.

4. Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.

5.  Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up. 

Roasting broccoli is probably my favorite method – it’s quick and easy to prepare. High heat roasting enhances the natural sweet and nutty flavor while creating a beautiful brown, caramelized exterior. People seem to either love or hate broccoli, which is a shame because few other vegetables are as naturally abundant in indole-3-carbinol, a powerful antioxidant. President George H.W. Bush apparently disliked it so much that he never, ever, wanted to see a sprig of broccoli on his plate. According to reports he proclaimed, “I'm President of the United States, and I'm not going to eat any more broccoli!''  It seems things have changed a bit at the White House, and broccoli is back on the menu. Last year at a Kids' State Dinner, President Obama told a kid reporter that broccoli is his favorite food. He may have been exaggerating a tad, but give this recipe a try, it might just change your mind about broccoli.

Download Easy Roasted Lemon Garlic Broccoli recipe

Serves 4

1 large head broccoli (about 1 ¾ pounds)

3 tablespoons extra virgin olive oil, plus more for drizzling

2 cloves garlic, minced or crushed

¼ teaspoon red pepper flakes (or more to taste)

½ teaspoon table salt

½ teaspoon sugar

¼ teaspoon black pepper

Lemon wedges for serving

1. Place large rimmed baking sheet on lowest level rack, and heat oven to 500 degrees.

2. Combine olive oil with garlic and red pepper flakes and set aside

2. Cut broccoli at juncture of florets and stems; discard stalk.  Cut broccoli into 8 equal wedges, keeping core and florets intact. Place broccoli pieces in large bowl; drizzle with oil mixture and toss well until evenly coated. Sprinkle with salt, sugar, and pepper and toss to combine.

3. Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and quickly spread into even layer, keeping flat sides down (it should start to sizzle when it hits the pan). Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish, drizzle with additional olive oil and serve immediately with lemon wedges.

Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun. A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vinaigrette rather than mayonnaise to bind the ingredients - it’s lighter and the abundance of fresh herbs gives it great flavor – and it will hold up a bit longer on a warm summer day. “Fines herbes” (fēn-ˈzerb) is a classic combination of herbs that is commonly found in French cuisine and usually include fresh parsley, chives, tarragon and chervil. leaves (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

Download French Red Bliss Potato Salad with Mustard Vinaigrette and Fines Herbes recipe 

2 pounds small red bliss potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices

2 tablespoons table salt

1 ½ tablespoons Champagne vinegar

2 teaspoons Dijon mustard

¼ cup olive oil

¾ teaspoon ground black pepper

¼ cup minced scallions (white and green parts)

1 large shallot, finely minced

1 tablespoon minced fresh chervil

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh chives

1 teaspoon minced fresh tarragon leaves

Sea salt to taste

1. Place potatoes, 6 cups cold water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.

2. Whisk reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle the dressing evenly over warm potatoes; let stand 10 minutes.

3. Toss scallions, shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine, sprinkle with a bit of sea salt if needed. Serve immediately.