Beet Slaw with Saffron Aioli
1½ pounds beets
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons minced garlic
1 chopped shallot
¼ cup chopped fresh parsley, plus extra for garnishing
Saffron
Shred beets. Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron. Toss with the beets, shallot and parsley. Garnish: More parsley.
Kale or Chard Pie
2 tbl. butter
About 8 large kale or chard leaves, thinly sliced [I used much more]
1 medium onion, sliced
Salt and freshly ground black pepper
¼ cup chopped mixed herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole-milk yogurt or sour cream
3 tbl. mayonnaise
½ tsp. baking powder
1¼ cups all-purpose flour
Preheat the oven to 375°F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked kale mixture and let cool while you make the batter.
Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9×12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; smear the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.
From How to Cook Everything Vegetarian, by Mark Bittman
Osso Buco
2 tbl. olive oil
2 tbl. butter
4 center-cut slices veal shank, at least 2 lbs.
all-purpose flour, for dusting
5 tbl. dry white wine
¾ cup beef stock
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrot
1 clove garlic, crushed
2 bay leaves
½ tsp. dried thyme
For the gremolata:
1 clove garlic, crushed
zest of ½ lemon, grated
2 tbl. chopped fresh parsley leaves
Preheat oven to 325º F. Melt 1 tbl. of butter in an ovenproof pan with 1 tbl. of oil. Dust the lamb shanks with with flour, salt and pepper and brown over high heat, turning frequently. Remove the lamb to a warm plate and add the remaining butter and oil to the pan. Turn down the heat slightly, and add the onion, stirring for a couple minutes until they start to soften. Add the carrot and celery, cook for a few more minutes, then add the wine and spices and cook until nearly evaporated. Add the stock, bring to a boil, then return the lamb to the pan. Cover and put in a 325º F oven. Cook for at least 90 minutes, turning the lamb ever 30 minutes or so.
When the meat is very tender and falls off the bone, remove it to a warm platter, and place the pot with sauce over high heat on the stove. Cook until thickened, mix together the ingredients for the gremolata and add to the sauce, cooking a few minutes more. Serve the sauce over the lamb.
Serves 4.
Plantain and Meat Casserole (Caribbean)
2 tbl. olive oil
2 lb. ground beef
salt and pepper to taste
1 large onion, roughly chopped
1 red or green bell pepper, stemmed, seeded and chopped
1 tbl. minced garlic
1 tbl. paprika
1 tbl. ground cumin
2 tsp. dried oregano
2 cups chopped tomatoes (canned are fine)
1 recipe Platanos Maduros (3-4 fried ripe plantains, sliced lengthwise)
2 eggs, lightly beaten, optional
1. Preheat the oven to 350º F. Put the oil in a large skillet and turn the heat to medium-high. A minute later, ass the mean and some salt and pepper and cook, stirring to break up lumps, until it loses its color, just a couple of minutes. Remove with a a slotted spoon and add the onion and bell pepper. Cook, stirring occassionally, until quite soft, about 10 minutes. Add the garlic, paprika, cumin, oregano, and tomatoes and some more salt and pepper and cook, stirring occasionally, until the mixture is saucy, 15 to 20 minutes.
3. Return the beef to the sauce and cook for another 5 minutes; taste and adjust the seasoning as necessary. Use about a third of the sauce to make a thin layer at the bottom of an 8 or 9 inch square casserole dish. Top with a layer of plantains, then more sauce, then the remaining plantains, then the remaining sauce. Pour the eggs over all if you like. Bake for 20 to 30 minutes, until heated through.
Borscht with Meat (Russia)
MAKES 4 SERVINGS TIME 1½ HOURS, LARGELY UNATTENDED An unusual and unexpected variation on the traditional beef-and-vegetable stew, differing largely in its inclusion of beets, which deliver their distinctive sweetness and color. In fact it’s close to the vegetarian version of borscht, especially if you add the optional sour cream.
If you use chuck or brisket here, the cooking time will be longer but the stew will taste better; if you’re in a hurry, use tenderloin—you’ll save time but lose flavor.
1. Put the bacon in a large saucepan or flameproof casserole and turn the heat to medium. When it begins to render its fat, turn the heat up a bit and add the beef. Brown quickly, just 1 or 2 minutes per side. Add the onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. 2. Stir in the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Add the beets, carrots, tomatoes, and stock. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for at least 40 minutes or until the meat and carrots are tender. (You can prepare the borscht up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.) 3. Stir in the beans and sour cream if you’re using it and heat through, stirring. Taste and add salt and pepper as necessary, then serve with crusty bread.
