Smashed Beets with Crispy Sunchokes, Arugula, Lemon Vinaigrette, Fresh Mint + Thyme

This is the time of year to experiment with alternative holiday dishes. I love the Thanksgiving spread of biscuits, stuffing, roasted vegetables, turkey, etc., but I always end up wishing I’d replaced a few of the traditional dishes with lighter, fresher, more interesting options. This dish was inspired by my recent fascination with smashing potatoes. I just like dishes better when you get mixed up in the creamy, crispy, salty, sweet, lemony bits and such. I made this dish, had a tiny sample plate, and walked away for just a moment. When I came back upstairs it was gone; devoured wholly by my boyfriend who left not even a trace of crispy goodness in the skillet.

I used baby chiogga and red beets, but if you’re making this dish for more than two people, use either more baby beets, or bigger beets, or whatever you can find. This is, so far in my life anyway, my favorite version of beets. They are crispy, while maintaining a creamy inside, and the lemon and arugula add such a freshness and lightness to the dish.

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Smashed Beets with Crispy Sunchokes, Arugula, Lemon Vinaigrette, Fresh Mint + Thyme

Inspired by Bon Appetit

Prep: 15 min    Cook: 1 1/2 hours     Serves: 2

12 baby beets-8 chiogga, 4 red
8 small sunchokes, sliced thin
1 tsp grated lemon zest
1 1/2 tbsp lemon juice
Olive oil: for drizzling, baking & vinaigrette
Fresh mint & thyme
1 handful arugula
Sea salt & pepper
Maldon-flaky sea salt

1. Heat the oven to 400°F . Place the beets on a baking sheet and drizzle with oil and a grind of sea salt. Roast for 30-45 minutes, or until they are slightly browned. Adjust roasting time depending on the beet size.
2. After the beets roast for about 20 minutes, add the sunchokes to the baking sheet, roast with the beets until everything is somewhat golden, but not too browned.
3. In the meantime, mix the vinaigrette: lemon zest, lemon juice and 3 tablespoons of olive oil in a medium bowl.
4. Remove the beets and sunchokes from the oven. Allow the beets to cool slightly, and then gently rub off the skin. It helps to use a paper towel. After removing the skin, crush the beets with the bottom of a small bowl.
5. Heat a skillet over medium-high and add a tablespoon or so of oil. Place the sunchokes and beets in the skillet. Brown the beets and sunchokes on one side for about 4 minutes, then flip and brown the other side. Put the crisped sunchokes and beets in the bowl with the vinaigrette, add a small handful of fresh mint and thyme and toss to coat.
6. Place the arugula in the still hot skillet and stir until it just begins to wilt. Add the sunchoke-beet mix back to the hot skillet, add a grind of Maldon and pepper and serve immediately.

 

Cilantro Lime Coconut Curry with Chanterelles, Fresh Ginger + Avocado

IMG_2289 IMG_2270-001 S IMG_2274This soup made my house smell like fresh ginger and cilantro and lime in such a gentle and refreshing and rather uplifting way. And this was good, because the onion I used, bought from the farmer’s market a few days ago, it made me basically weep. I’ve had the occasional onion make my eyes watery, but this one forced tears to stream down my face. I had to walk away and compose myself. My suggestion is to use a gentler onion, like a white one, or a shallot, but I guess I was starting to think I’m immune to oniony induced emotion and this one put me in my place. This recipe can easily be doubled to feed a crowd, and you could add chicken or pork belly if you have it on hand. The avocado is essential as it balances out a pretty citrusy soup and adds depth, but the rice is optional as well. It is also quite good topped with those rice sticks you find at health food stores and a good grind of fresh black pepper. Oh and I did also just happen to have chanterelles on hand, which is something that has never really happened to me before, as lovely as they are I would happily use shitake or maitake mushrooms in their place.

Cilantro Lime Coconut Curry with Chanterelles, Fresh Ginger + Avocado
1 medium onion, chopped
1 large carrot, chopped
2 inches peeled fresh ginger, chopped
4 baby sweet peppers, or 1 big red pepper,  seeds removed + sliced
1 zucchini, halved and diced
1 handful chanterelles, sliced
1/2 jalapeno, seeds removed, chopped
2 long pieces lemongrass, chopped
1 tablespoon yellow curry paste
1 lime, juiced
1 can full fat coconut milk + 1 can amount of water
1/4 cup brown or wild rice
1/2 bunch cilantro, chopped + extra for garnish
Butter + olive oil
Salt + pepper
Avocado

Add a tbsp of butter to a deep saucepan over medium heat, add the onions and cook about 15 minutes, or until translucent.
Next add the ginger, peppers, carrots, zucchini, mushrooms, jalapeno and lemongrass. Stir and drizzle with olive oil, and season with salt and pepper. Cover and allow to cook for about 5 minutes, then add the curry paste, stirring again.
Add the lime juice and pour in the full can of coconut milk plus a can sized amount of water. Turn heat to medium, add the rice to the soup, cover and allow to simmer for about 20 minutes.
Stir in the cilantro, and taste for seasoning, adding olive oil, salt and pepper if needed. Test to make sure the rice is fully cooked, and serve with sliced avocado, cilantro, a grind of pepper and drizzle of olive oil.

 

 

 

Patatas Bravas with Crispy Chive Tortillas

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 My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.

Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Fresh sage
Chives, chopped
Masa harina (for homemade tortillas)
Lemon
Salsa verde
Avocado
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Backyard eggs

Method:

Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs.