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Plant Oriented Cooking


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RECIPE: Steamed Artichoke


INGREDIENTS

  • 4 medium artichokes
  • 1 lemon, halved crosswise
  • Coarse salt
  • Dipping sauce

METHOD

  1. Prepare artichokes for steaming:
    • Snap off tough outer leaves.
    • Cut off top 1/3 of artichoke.
    • Snip remaining spiky tips using kitchen shears.
    • Trim stem so artichoke stands upright.
    • Rub cut surfaces with lemon to prevent discoloration.
    • Repeat with remaining artichokes and lemon.
  2. Steam the artichokes:
    • Set a steamer basket in a large pot.
    • Add water just below the basket.
    • Squeeze lemon juice into water and add 1 tablespoon salt.
    • Bring to a boil.
    • Place artichokes in steamer basket, stem-side up.
    • Cover pot, and steam until heart is tender, around 25min.
  3. Serve warm or at room temperature with dipping sauce.

NUTRITION


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RECIPE: Radicchio with Mozzarella


INGREDIENTS

  • Radicchio leaves
  • Fresh mozzarella slices
  • 3 tbs olive oil
  • 1/2 tsp. fresh ground pepper
  • 1/4 tsp. dried oregano
  • 1 tsp. crushed fennel seeds

METHOD

  1. Arrange radicchio leaves in a shallow glass or ceramic baking dish, then drizzle with oil and vinegar and sprinkle with salt and pepper.
  2. Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
  3. Arrange mozzarella slices over radicchio, sprinkle with pepper and oregano, and roast until cheese is just melted, 3 to 5 minutes.
  4. Serve immediately with the crushed fennel seeds.
  5. Bon Appétit!

NUTRITION


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RECIPE: Chard Caponata


INGREDIENTS

  • 1 bunch of green or gold chard, leaves and stems separated
  • 3 cloves garlic, minced
  • 2 spring onions, greens removed, halved lengthwise and sliced
  • 2 tablespoons capers, drained
  • 150 g green olives, pitted and drained
  • 500ml tomato passata
  • 100ml white wine vinegar
  • 25g sugar
  • 40g capers, soaked for 1 hour, rinsed and with excess salt removed if salt-packed
  • 20g sultanas, soaked for 1 hour, drained and squeezed of excess liquid
  • 20g pinenuts
  • Salt and pepper to taste
  • Olive oil as needed
  • A handful of basil leaves, for garnish

METHOD

  1. Chop the leaves into bite sized pieces and wash and drain. Cut the stems into 1/8th inch wide slices across the stem.
  2. Heat a medium sauté pan over medium-high heat. Film it with oil and when it is hot, add and sauté the onion until translucent.
  3. Add the garlic, stems, the green olives and the tomato passata and simmer covered on low to medium heat until the stems are getting tender, but still a little crunchy.
  4. Add the capers, the pine nuts, the sultanas, the vinegar and the sugar. Stir well, taste for and add salt.
  5. Add the chard leaves on top. Drizzle with a little oil and turn to coat.
  6. Transfer to serving bowl, cover and leave to rest for 2 hours at room temperature for the flavors to mix.
  7. Garnish with a couple of basil leaves and serve as an appetizer with plenty of bread on hand!

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RECIPE: Espinacas con Garbanzos


INGREDIENTS

  • 1 cup of dried garbanzo beans (chickpeas) or 19 oz of cooked chickpeas, rinsed and drained
  • 1 lb fresh spinach
  • 4 large cloves of garlic, peeled
  • 2 thick (½ inch) slices of day old bread with crust removed
  • 15 blanched unsalted Marcona almonds
  • 1 tsp cumin
  • ¼ cup tomato sauce
  • 1 tsp pimentón de La Vera (Spanish paprika)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of vinagre de Jerez (sherry vinegar)
  • Salt and pepper to taste
  • Cayenne pepper to taste (optional)

METHOD

  1. Heat 1 tbsp oil in a skillet and sauté the bread, raw almonds, garlic, cumin, cayenne and black pepper over medium heat until golden brown on all sides of the bread. Transfer to a mortar, add salt and vinegar and mash to a paste with a pestle.
  2. Add remaining oil to the skillet and heat. Quickly sauté the spinach for a few minutes, add the paprika, chickpeas, bread and garlic paste, and spices. Cook over medium heat for a minute, adding water if the mixture is dry. Turn off the heat and leave it to sit for 10 minutes for the flavors to meld.
  3. Season with salt and pepper to taste.
  4. Serve with bread, a light drizzle of fresh olive oil and a sprinkle of pimentón.
  5. Buen provecho!

NUTRITION


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RECIPE: Israeli Hummus


INGREDIENTS

  • 1/2 pound dried chickpeas
  • 1 tablespoon baking soda
  • 7 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground cumin, plus more for garnish
  • 1/2 cup tahini, at room temperature
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • Salt
  • Paprika, for garnish
  • 1/4 cup chopped parsley
  • Pita bread, for serving

METHOD

  1. Cover the dried chickpeas in a bowl with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
  2. Add the chickpeas and the garlic cloves to a medium saucepan, cover with 2 inches of fresh water and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
  3. Puree the chickpeas in a food processor with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
  4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
  5. Make an indent in the center of the hummus with a ladle. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

NUTRITION


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