BLTs with Green Garlic Aioli
Adapted from www.epicurious.com.
These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.
1/4 c. olive oil
2 Tbs. green garlic
1/4 tsp. salt
3/4 c. mayonnaise
2 tsp. lemon juice
6 oz. pancetta
12 slices bread
1 bunch mizuna
3 tomatoes, slicd
Directions: Preheat oven to 450˚F. In a food processor, blend the olive oil, green garlic, and salt. Add 2 tablespoons of the mayonnaise and blend well. Transfer to a small bowl and whisk in the rest of the mayonnaise and the lemon juice.
Arrange the pancetta on two rimmed baking sheets in a single layer. Bake about 10 minutes, until crisp. Transfer to paper towels to drain.
Place toasted bread on a work surface and spread each slice with aioli. Arrange the mizuna on 6 of the slices of toast, then top with the tomatoes, then pancetta. Top with the remaining slices of toast, aioli side down. Slice each sandwich in half, and serve.
Slow-Cooked Rib Eye with Green Garlic-Parsley Butter
Adapted from www.winespectator.com.
A compound butter with green garlic, parsley and shallots accompanies this tender rib eye.
2 c. chopped green garlic
1 lb. unsalted butter
1 c. chopped flat-leaf parsley
1 c. minced shallots
1/2 tsp. lemon zest
1/4 c. lemon juice
2 Tbs. Worcestershire sauce
1 Tbs. kosher salt
2 tsp. black pepper
1 center-cut rib eye roast
2 tsp. anchovy paste
canola oil
15 fresh thyme sprigs
15 fresh rosemary sprigs
1 garlic bulb, cut in half
Directions: Prepare a large bowl of ice water (about half ice), and bring a large pot of salted water to a boil. Place the green garlic in a fine mesh strainer, and submerge the strainer in the pot of boiling water for just 7 seconds. Transfer the strainer (with the green garlic in it) to the ice water bath until completely chilled. Drain excess water and spread the green garlic on a clean kitchen towel and pat it dry.
Place the green garlic in a blender and blend on high for 3-5 minutes, until smooth, adding up to a tablespoon of water if needed to keep the blades moving. Transfer to a large mixing bowl. Add the butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, kosher salt, black pepper, and anchovy paste. Use a rubber spatula to incorporate all the ingredients, blending well until thoroughly combined (this will take a couple minutes—you can also use a stand mixer fitted with a paddle attachment).
Divide the butter into two portions, and place each one on a sheet of parchment or wax paper. Roll the bottom half of the paper over the butter, and with one hand hold the bottom layer in place and with the other hand pull the covered butter toward you. Wrap your fingers tightly around the butter to roll it up. Twist the ends of paper to seal, and chill in the fridge until hard, about 2 hours. Remove one of the rolls from the fridge about 25 minutes before serving.
Preheat oven to 250ºF. Set a rack in a roasting pan.
Sprinkle the rib eye with a generous amount of salt and pepper. Heat a cast-iron skillet over high heat. Pour in about 1/4 inch of canola oil. When hot, place the beef fat-side-down in the oil. Sear until golden brown, 3-5 minutes. Sear the same way on all sides, then remove from heat.
Arrange the thyme and rosemary sprigs across the rack in the roasting pan. Set the two garlic halves on top. Place the rib eye on top of the garlic and herbs with the fat side facing up. Roast for 2 hours 45 minutes, until an instant read thermometer inserted into it reads 125ºF. Let rest in the roasting pan for about 25 minutes before transferring to a cutting board to carve. While the beef is resting, baste several times with pan juices.
Carve the rib eye into 6 slices, and serve each slice with a 1/2-inch disk of green garlic-parsley butter.
Tofu with Green Garlic, Shallots and Soy Sauce
Adapted from www.food52.com.
With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.
1/2 c. grapeseed oil
3/4 lb. firm tofu, cubed
2 Tbs. cornstarch
salt
5 Tbs. unsalted butter
fresh ginger, grated
2 serrano chiles
3 bunches green garlic, minced
5 shallots, minced
1/4 c. soy sauce
1 Tbs. brown rice vinegar
1 Tbs. sugar
black pepper
steamed rice
Directions: In a large bowl, toss the tofu with the cornstarch and a large pinch of salt.
Line a plate with a few layers of paper towels. In a large, well-seasoned wok or cast iron skillet, heat the oil over medium-high heat. Fry the tofu in oil until golden brown all over, about 3 minutes on each side. (Do this in batches to avoid crowding the pan if needed.) Drain the tofu on the paper towel-lined plate, and set aside. Discard all but 1 tablespoon of oil from the skillet. Return pan to medium heat, and add the butter. When melted, stir in the ginger, chiles, green garlic, shallots, and a pinch of salt. Cook, stirring, until tender, about 10 minutes. Stir in the soy sauce, brown rice vinegar, sugar and black pepper. Return the tofu to the pan. Cook, stirring, until heated through, 2-4 minutes. Toss to coat in the sauce. Serve hot, over steamed rice.
Penne with Roasted Green Garlic, Pancetta, and Arugula
Adapted from www.nytimes.com.
Here’s a pasta dish that’s perfect for spring: not too heavy, with the lively combination of green garlic and arugula.
6 green garlic
3 Tbs. olive oil
salt
pepper
1 lb. penne rigate pasta
1/2 lb. pancetta
1/4 tsp. crushed red pepper flakes
1 tsp. lemon juice
2 bunches arugula, sliced
2 Tbs. Parmesan cheese
Directions: Preheat the oven to 375˚F. Place green garlic in a small shallow baking dish and drizzle lightly with olive oil. Cover with aluminum foil, and roast until golden brown, 35-45 minutes. If the dish starts to burn before the garlic is roasted, add a tablespoon of water. Transfer to a wire rack to cool.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the pancetta and crushed red pepper, and sauté until pancetta is crisp and golden, about 5 minutes.
Peel and discard the outer layer of the roasted green garlic. Chop green garlic, then add it to the skillet of pancetta. Stir in the lemon juice and a generous pinch of salt and black pepper. Sauté for 2 minutes. Lower the heat, then add the pasta and arugula to the skillet. Toss gently until arugula wilts. Add a little of the reserved cooking water, a tablespoon at a time, so that you can scrape up any brown bits from the bottom of the pan. Taste and adjust the seasoning if needed, and served topped with grated Parmesan.
Shaved Asparagus and Arugula Salad
Adapted from Canal House Cooks Every Day.
Be sure to use Pecorino in this salad for a nice, creamy dressing—other cheeses won’t work as well.
1 1/2 c. finely grated Pecorino Romano
1/2 c. extra-virgin olive oil
salt
pepper
1 lb. asparagus
4 oz. arugula
Directions: Place the Pecorino in a large bowl. While whisking, slowly drizzle in 1/2 cup of boiling water. Then, still whisking, slowly drizzle in the olive oil. Taste and season with salt and pepper.
Slice the tips off the asparagus and slice each one lengthwise in half. Use a vegetable peeler to shave each asparagus stalk into long thin ribbons (you’ll need to press hard—try placing the asparagus flat and peeling that way). Place the asparagus in a large bowl and toss with several tablespoons of the dressing. Add the arugula and toss to coat. Season to taste with more salt and pepper as needed.
Vibrant Spring Socca with Basil-Arugula Pesto
Adapted from www.food52.com.
1 c. chickpea flour
1 1/2 c. water
2 Tbs. olive oil
1 Tbs. chopped fresh parsley
1 1/2 tsp. salt
1 c. basil leaves
2 c. arugula
1/2 c. walnuts
1/4 c. nutritional yeast flakes
2 cloves garlic
black pepper
salt
2 c. sugar snap peas
1 c. snow peas
Directions: In a medium bowl, whisk together the chickpea flour, 1 cup of water, 1 1/2 tablespoon of olive oil, parsley, and salt. Whisk until the batter is smooth. Set aside, and allow to rest for 30 minutes.
In a blender or food processor, combine the basil, arugula, remaining 1/2 cup of olive oil, remaining 1/2 cup of water, walnuts, nutritional yeast, garlic, and a sprinkle of salt and pepper. Blend until smooth, adding more olive oil or water a bit at a time if needed. Turn broiler on to high, and place a rack 5 inches below the flame. Lightly grease a cast iron skillet, and place below the broiler for 1-2 minutes, until hot. Carefully remove the skillet and pour in the prepared chickpea batter, swirling the skillet to make an even layer. Place under the broiler and broil for 5-10 minutes, checking every 3 minutes to avoid burning. Remove from broiler when socca is golden brown. Allow to cool for 2-3 minutes, then transfer to a serving dish. Top with pesto, and sugar snap and snow peas. Serve.
Meyer Lemon Farro Salad with Asparagus, Almonds, and Goat Cheese
Adapted from www.thekitchn.com.
Meyer lemons infuse this salad with yummy fragrant flavor.
16 oz. farro
1 lb. asparagus, cut into one-inch pieces
1/4 c. olive oil
1 c. almonds
4 oz. goat cheese
2 Meyer lemons, juiced and zested
1 Tbs. walnut oil
salt
pepper
Directions: Bring a large saucepan of salted water to a boil. Stir in the farro and cook until tender, stirring occasionally, about 20 minutes. Drain well, place in a large bowl, and set aside. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the asparagus in a single layer, and cook until crisp-tender, about 1-2 minutes. Drain and add to the bowl of farro. Add the almonds, goat cheese, and lemon zest to the farro and asparagus. In a small bowl, whisk together the Meyer lemon juice with the remaining 1/4 cup of olive oil and walnut oil. Add salt and pepper to taste. Pour over the salad and toss. Taste, and adjust the seasonings as necessary. Serve at room temperature. This will keep well in the fridge, but the flavors will intensify.
Perfectly Light Asparagus
Adapted from www.biscuitsandsuch.com.
Good springtime asparagus doesn’t need a lot of preparation to become a stellar part of a meal.
2 lemons
1 bunch asparagus
2 Tbs. grated Parmesan
1 Tbs. olive oil
salt
pepper
Directions: Bring a 1/2-inch of water to a simmer in a wide sauté pan. Add the juice of one lemon. Arrange the asparagus in the pan, and cook for 5 minutes, or until bright green. Use tongs to transfer the asparagus to a serving dish. Squeeze the remaining lemon over the asparagus, and top with Parmesan. Season with salt and pepper, and serve.
