Honey Mustard Roasted Radicchio

25 Monday Feb 2013

Posted by penthouse kitchen in Healthy, Sides, Vegetables, Winter

This is the perfect side dish to just about anything. Roasting radicchio mellows its sharp, bitter flavor, while retaining that nutty delicious crunch. The honey mustard dressing is so easy to throw together; only a few simple pantry staples are needed to make this vegetable sing when roasted. After all, aren’t those the best recipes?

Radicchio Ingredients:

2 heads radicchio
1/4 cup olive oil
2 tbsp honey
2 tbsp mustard (I used Lars mild & sweet, or Dijon)
1-2 large garlic cloves, peeled and crushed with the back of a knife
1 tbsp fresh rosemary, coarsely chopped
salt and pepper to taste

Directions:

Preheat the oven to 400º. Cut the radicchio heads in half, then into quarters, keeping the core intact.

In a jar with a lid, combine the olive oil, honey, mustard, crushed garlic clove(s), rosemary, salt/pepper. Shake vigorously until the ingredients are well-combined. Remove the garlic clove(s). Coat the radicchio with the honey mustard mixture, place on a baking sheet and roast in the oven for 10-15 minutes, until wilted and the edges have started to brown.

radicchio, roasted radicchio

Broccoli Slaw with Tahini Dressing

13 Wednesday Feb 2013

Posted by penthouse kitchen in Healthy, Sides, Vegetables

≈ 4 Comments

There are certain groceries or ingredients you buy and seem to only have one use for, and the rest sits around in the pantry or fridge just wasting away. Broccoli is certainly an example of that – the florets get all the glory and then there’s just those leftover large stems, which are perfectly edible and delicious in their own unique way. Tahini is another ingredient that I simply have trouble using up. Tahini is a sesame paste that is a staple ingredient in hummus, and if you haven’t made homemade hummus, you are in for a treat (will post that recipe soon!). This recipe is a perfect way to use up what’s in your refrigerator to produce a fantastic side dish full of flavor. The tahini dressing can also be used as a dip for crudités or…steamed broccoli florets!

Ingredients:

1/2 tsp ground cumin
2 tbsp plain yogurt
2 tbsp tahini paste
1 tbsp lemon juice
1 small clove garlic , grated
salt and pepper to taste
the large stem of one head of broccoli
1/4 head red cabbage
1 carrot
2 tbsp parsley, chopped
1 tsp sesame seeds

For the dressing, mix together the cumin, yogurt, tahini, lemon juice, and garlic in a small bowl. Season with salt and pepper.

Trim the broccoli stem of the woody outer layer using a vegetable peeler. Cut about an inch off the bottom and discard. Cut the stem lengthwise into matchstick sized pieces. Cut the carrot into the same matchstick sized pieces. Use a knife to chop the head of cabbage into shreds. Combine the broccoli, cabbage, and carrots in a bowl, pour dressing over the vegetables. Add the chopped parsley, salt and pepper to taste, and garnish with sesame seeds. If not serving immediately, keep the dressing and the vegetables separate, and dress just before serving.

Korean Dumplings

12 Wednesday Dec 2012

Posted by penthouse kitchen in Appetizers, Asian, Healthy, Mains

≈ 1 Comment

If it’s stuffed/wrapped/bundled with dough – I’m all over it. I’ve never met a dumpling, pierogi, ravioli, or shumai I didn’t like. This is embarrassing, but I don’t allow myself to buy pierogies (Mrs. T’s are my guilty pleasure), because I will eat the entire box in one or two sittings. The last time I got dumplings from my favorite spot in Chinatown, I ate two orders straight to my face. Get the picture?

These are Korean dumplings – they are filled with pork, tofu and kimchi. Don’t let the kimchi scare you, when cooked the pungent flavor mellows and becomes mild. You can cook these any way you like, but I found the combination of steaming and pan frying provides the best texture. If you want to go a healthier route, they are still delicious just steamed.

Ingredients

4 scallions, green parts only, chopped
1 tblsp minced ginger
3/4 block firm tofu
1/2 lb ground pork
1/2 cup vermicelli noodles, broken into small pieces then cooked
1 large egg
1 cup kimchi, chopped finely and slightly drained
a few squeezes of sriracha hot sauce
1 package wonton or gyoza wrappers
salt
vegetable or canola oil for frying

Using a cheesecloth or paper towels, squeeze out as much moisture as possible from the tofu. In a large bowl combine the scallions, ginger, tofu, pork, noodles, egg, kimchi, sriracha, and a few small pinches of salt. Use your hands to form a small ball of the mixture, about a teaspoon, and place it in the center of the wonton wrapper. Have a small bowl of water at your workspace and wet the outside edges of the wrapper with your finger. Bring the four corners of the wrapper together and pinch the dumpling tightly closed. Keep the filled dumplings covered with a damp paper towel or cloth as you are making them.

Heat a steamer or use a pot of boiling water with a steamer insert and a lid. Steam the dumpling for 5-7 minutes. Have a non-stick pan hot, coated with one tablespoon of oil. From the steamer, use tongs to place the dumplings flat side down in the pan and cook until the bottoms are nicely browned and crisp.

Dipping Sauce

For the dipping sauce I just used ingredients I had on hand: Soy sauce, a dash of hoisin, seasoned rice vinegar, 1 teaspoon sesame oil, sriracha, chinese chili garlic sauce, chopped scallions.

Green Lentil Curry

27 Tuesday Nov 2012

Posted by penthouse kitchen in Fall, Healthy, Mains, Vegetable Mains, Vegetables, Winter

≈ 2 Comments

Everyone should make this. It’s easy, healthy, filling, inexpensive, and most importantly – delicious. Although it might not be the prettiest of dishes on here, it definitely contends for the tastiest. I love a good curry, and I guarantee once you make this you’ll make it again – I did!

1 tblsp minced garlic
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp cumin seeds
1 small shallot, minced
1 tbsp tomato paste
1 cup dried green lentils
1/4 tsp ground turmeric
4 ounces kale, stemmed and leaves finely chopped
1 medium carrot, small dice
1 cup finely chopped cilantro
1/2 tsp cayenne pepper
Salt

*adapted from Food&Wine’s Green-Lentil Curry

In a small skillet, heat 3 tablespoons of canola oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the garlic, ginger, cumin and coriander and let cook about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

In a saucepan, combine the lentils with the turmeric and 4 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve garnished with plain yogurt and basmati rice on the side.