Tag Archives: garlic

Artichoke and Rosemary Pasta

Our artichoke harvest has been meager so far this year: one lonely bud.  The girls’ enthusiasm to eat it buoyed it straight from the back yard onto this week’s menu, where it was luckily joined by a larger bag of artichokes from our CSA.

I always end up feeling that artichokes are worth the work, don’t you?  I usually take the easy way out and steam them in eighths, but at least once a year I roll up my sleeves, clear my counters, and set to work cleaning and slivering artichokes for this recipe.  When you’re done, the deep, haunting flavor of any passable artichoke is magnified by caramelization, teased out by rosemary, and slathered across a gorgeous pile of pasta.  I confidently assert that this recipe is worth the hour it takes.Prepared Artichokes

Here’s a decent photo tutorial showing the steps for reducing a healthy-looking artichoke to a very-tasty shadow of its former self.  You can use artichokes of any size for this recipe–baby artichokes won’t have the thistle-blossom choke in the center, but if you use a larger artichoke you can just scoop out the choke with a paring knife or grapefruit spoon as you go.  Thinking of the task as meditative rather than repetitive helps.

Whatever you do, be sure to save the meaty outer leaves that you peel off.  I usually steam and serve them separately, but Elise of Simply Recipes offers the even-better idea of simmering them to make a broth.  I like the idea of getting three dishes from my bag of artichokes–this pasta, a plate of cold artichoke leaves with dipping sauces, and a steaming bowl of pillowy cheese ravioli floating in artichoke broth.  I’ll try that next time and report back.  Waste not want not, and all that.

p.s. After all that, the kids refused to eat the pasta, of course.  The leaves, which remained in recognizable artichoke form, were as popular as ever.

Artichoke and Rosemary Pasta Continue reading

About these ads

Black Bean Enfrijoladas

Today I’m here to offer you another version of my favorite black bean chilaquiles.  The original recipe gives you a riot of textures and bright flavors: the salty crunch of tortilla chips, lime, feta, chunky salsa, cilantro, a drizzle of crema, maybe even a few crisp radishes, all supported by a spicy puree of black beans, smoky chipotles, and garlic.  A bowl of those chilaquiles is one of my favorite foods.

But some days call for something a little simpler, a little healthier, and a heck of a lot less work.  On those days, lately, I’ve been making this version of the recipe instead.  The backbone of the dish, the spicy black bean puree, is unchanged from the earlier recipe.  But once the beans are ready, I don’t fuss with the little bowls of assorted toppings or with baking or frying the tortillas into chips.  Instead, I just dunk warm corn tortillas into the beans and then fold them into quarters right on our plates, topping them with a scoop of salsa, avocado, a handful of toasted pine nuts, and a dusting of cilantro.  With a salad alongside, dinner is served.Black Bean Enfrijoladas Continue reading

Savory Oatmeal with Mushrooms, Parmesan, and Thyme

Welcome to Emmy Cooks!  You can find some of my favorite recent recipes by visiting “My Favorite Recipes” (here are September, October, and November).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more.  Now I wish that I had counted, so we could celebrate that 1,000th pot properly.  It’s coming soon, if it hasn’t already come and gone unnoticed.

Oatmeal is good for you, I know.  And I love oatmeal.  Oatmeal with berries, apples, bananas, raisins.  With brown sugar, maple syrup, butter, peanut butter.  I like a sweet bowl of oatmeal as much as the next person.  But you know what else is good for me?  Variety.  I can’t get enough of these savory oatmeal combinations right now.  Savory Oatmeal with Mushrooms, Parmesan, and ThymeSo did you make the Savory Oatmeal with Curry, Greens, and Caramelized Onions?  Did you make the Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg?  Am I getting to be a broken record here?  Good news, friends, I’ll be moving on soon, I promise.  To…sweet oatmeal!

Continue reading

Pasta with Roasted Tomatoes, Roasted Broccoli, and White Beans

Have you entered this week’s cookbook giveaway yet?  You have until Monday night to enter!

I have a soft spot for those unreasonably large Greek “gigantes” beans.  They’re lima beans, maybe?  They’re fat and meaty and they make their presence known.  Here they nestle into a soft bed of pasta and roasted vegetables.  Small white beans could be fun too, though, especially if you use a shell pasta shape and let them get lost in the pasta swirls.  Either way, the beans and pasta are elevated one step beyond peasant food by the sweet, flavorful roasted vegetables.  Serve with a bracing, crisp, lemony salad for a nice flavor and texture contrast.

Continue reading

Kale Caesar Salad

Have you entered this week’s cookbook giveaway yet?  You have until Monday night to enter!

In some circles the kale salad is probably passe already, but let’s just agree not to be so hip that we can’t enjoy a good thing, ok?  I was briefly missing this summer’s Grilled Kale Salad with Ricotta and Plums, but it has already been replaced in my affections by this new winter favorite.  It’s from the Skillet Cookbook, a new release from my local hipster diner, the Skillet Diner.  I go to the diner just for this kale salad.  I bought the cookbook just for this kale salad.  I love this kale salad. Continue reading

Creamy Roasted Celery Soup and Vegan Cookbook Giveaway

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Here for the Vegan Cookbook Giveaway?  Head on down the bottom of this post.Hello, friends!  Welcome to my table.  I’m happy to be joining the Virtual Vegan Potluck for the second time today, and I hope you’ll join me in visiting many of the other participating blogs!  (If you’re making your way around the circle, click here to go forward to the tasty blog Cheerfully Vegan, or click here to go back to Cauldrons and Cupcakes, where I love living vicariously on Nicole’s Australian farm with the koalas, platypus, and wallabies–and there’s even a calf named after me!)

I’m serving soup today, and before you turn your nose up at a creamy celery soup, let me just talk to you about the roasted part of this roasted celery soup.  It’s transformative.  It’s sublime.  It makes me revel in all the things that one humble vegetable can be.  Celery is crisp and herbal when freshly sliced.  It’s aromatic and powerful when dried.  And when roasted, as it is here, celery becomes sweet and deeply flavorful, bringing an earthy umami element to this creamy soup.  Aren’t vegetables amazing? Continue reading

Sauteed Greens with Garlic

Although it’s only been a few weeks, I’m feeling pretty proud of myself for staying on top of both of our CSAs.  A CSA is a great motivator to cook vegetables because the more the veggies pile up, the less room I have for my extensive condiment collection and the really good stuff, like chocolate sauce and enough feta cheese to last me until fall.  (What?  It’s pickled.)

At this time of year, our veggie box is full of leaves, and this recipe is my go-to solution for cooking them down to a manageable size for storage or immediate consumption.  These silky greens are great alone or as a component of another dish (try whole wheat pasta with these greens and basil pesto).

This treatment works well for softer greens, including tender kale, and would also work for briefly simmered collards or tough kale.  I made one batch with rainbow chard this week, pictured below, and a separate batch using beet greens, arugula, and radish tops.  Whatever greens you use, start with a lot; one bunch of greens looks awfully puny after a few minutes in the pan. Continue reading Sauteed Greens with Garlic (click for recipe)