Recipes: Week of September 22
Pickled Peppers and Onions with Thyme
These pickled peppers are great as a pizza topping or served with bread and cheese. They will be on the menu at the restaurant Molly Wizenberg discusses opening in her Cooking Life column.
MAKES 1 QUART
Recipe by Molly Wizenberg
Photograph by Elinor Carucci
Ingredients
1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
1 large onion, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt
Preparation
Place peppers and onions in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.
Photograph by William Meppem
Spiced Pumpkin, Lentil, and Goat Cheese Salad
Bon Appétit, October 2009
This fall salad balances earthy, tangy, sweet, and creamy flavors.
8 SERVINGS
Recipe by Ross Dobson
Photograph by William Meppem
Ingredients
3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
Preparation
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Sugar Pumpkin, Feta, and Cilantro Quesadillas
Bon Appétit, October 2009
A squeeze of lime unites all the flavors of these new-wave quesadillas.
6 servings
Recipe by Ross Dobson
Photograph by William Meppem
Ingredients
3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
1 finely chopped seeded jalapeño (about 2 tablespoons)
12 8-inch-diameter flour tortillas
10 ounces feta cheese, crumbled
1 1/2 cups coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
Preparation
Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.
Phtoograph from MarthaStewart.com
Pasta with Pesto, Green Beans, and Potatoes
Adapted from Martha Stewart
Serves 4-6
Ingredients
12 ounces potatoes
Coarse salt
1 pound pasta (penne or trofie)
4 oucnes green beans, trimmed
Pesto
Freshly ground pepper
Freshly grated parmesan cheese, to serve
Directions
Cut potatoes in 1/2″ chunks and cover with cold water by 2″ in medium saucepan
Add salt and bring to a boil
Reduce heat to medium and simmer until tender, about 10 minutes, and drain
Bring one large pot of water to a boil and add salt
Add pasta and cook until al dente
About 5 minutes before pasta is done, add green beans
Drain
Toss pasta, bean, and potatoes with pesto
Serve with parmesan