The Foodist: The Essential Greens Recipes

The Foodist: The Essential Greens Recipes

The Foodist: The Essential Greens Recipes
The Foodist: The Essential Greens Recipes

Braised Collard Greens

Tender, silky, and flavorful collard greens require a long cook time with traditional flavor enhancers to create savory, smoky flavor and tenderness. Starting with ham hocks allowed us to create the richly flavorful broth known as pot liquor or pot likker.

Boiling the hocks for 45 minutes, or until the water turned slightly opaque, ensured that the pork’s fat and gelatin had diffused into the water, imparting its rich smoky flavor and body. Removing the stem and central vein from the collards helped us temper glucosinolates, bitter-tasting compounds that are naturally occurring in collards and other leafy greens.

Cooking the collards for an extended period of time over high heat made them silky, tender, and richly flavorful, consistent with tradition. This recipe is applicable to all greens, with slight modifications.

BEFORE YOU BEGIN

Select collards that are vibrant green; avoid those that are wilted or yellow. If you can’t find two 12-ounce ham hocks, it’s fine to buy one larger and one smaller as long as they total about 24 ounces. Use a Dutch oven with a capacity of at least 7¼ quarts.

We like to serve these collards with hot sauce, as well as cornbread for dunking or crumbling into the pot liquor.

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 5 garlic cloves, smashed and peeled
  • 12 cups water, divided
  • 2 (12-ounce) smoked ham hocks, rinsed
  • 2 pounds collard greens (or any green)
  • 2 cups chicken broth
  • ¼ teaspoon pepper
  • Pinch cayenne pepper

DIRECTIONS

  1. Heat oil in large Dutch oven over medium heat until shimmering. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  2. Add 8 cups water and ham hocks. Increase heat to high, cover, and bring to boil. Continue to boil, covered, until water has turned slightly opaque and is reduced by about half, about 45 minutes. While ham hocks cook, prepare collards.
  3. Using sharp knife, remove stem and central vein from each leaf. Stack 4 or 5 leaves, roll lengthwise, and slice roll crosswise to create ½-inch ribbons. Repeat with remaining collards. Transfer ribbons to large bowl and cover with cool water. Swish with your hand to dislodge grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Remove collards from water and set aside.
  4. Add collards, remaining 4 cups water, broth, pepper, and cayenne to pot (it will be full) and cover. Cook until collards wilt, 4 to 5 minutes. Stir well. Cover and continue to boil, turning ham hocks and stirring halfway through cooking, until collards are very tender, about 1½ hours. (If liquid is more than 2 inches deep at this point, continue to cook, uncovered, until liquid has reduced to about 1 inch, about 30 minutes longer. If liquid is less than 1 inch deep, add enough water to measure 1 inch.)
  5. Transfer hocks to cutting board and let cool for 10 minutes. Remove meat from bones. Chop meat and stir into collards; discard skin and bones. Season collards with salt to taste, and serve.

The Foodist: Roasted Butternut Squash Soup

The Foodist: Roasted Butternut Squash Soup

The Foodist: Roasted Butternut Squash Soup

The Foodist: Roasted Butternut Squash Soup with pancetta for dinner last night. Roasting the butternut halves in the oven first is key to this recipe! Perfect for cold fall or winter evenings, and it Freezes beautifully.

The butternut quash is raised here from heirloom seeds. Big meaty squash that stores well through winter. The rest of the root vegetables as well!

INGREDIENTS

  • 2 2lb/1kg Whole Butternut Squashes
  • 2.5 cups / 600ml Chicken Stock, or as    needed (can sub veg stock)
  • 1 large White Onion, roughly diced
  • 4 cloves of Garlic (skins left on)
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tbsp finely diced Fresh Rosemary
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Salt, plus more to taste
  • Black Pepper, to taste

DIRECTIONS:

  1. Slice off the very end of the squashes and carefully slice them in half lengthways. Gut out the seeds, then slice a crosshatch pattern in each one (don’t slice all the way through, this is just to allow the flavour to seep in). Place on a large baking tray.
  2. In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper and 1/4 tsp salt. Brush the squashes, then pop a clove of garlic in each of the dips.
  3. Place in the oven at 190C/375F for 45-60mins, or until very soft and caramelized. Don’t be tempted to rush this, low and slow is key to getting beautifully caramelized and fork-tender butternut squash. Pull the tray out 1 or 2 times to baste them in the juice that collects in the dips.
  4. Meanwhile, in a large pot begin frying the onion in 2 tbsp butter over low-medium heat until soft, golden and caramelized. Again, low and slow is best.
  5. Scoop out the flesh from the squashes and place into the pot, then squeeze the garlic out of the skins and add that in too. Pour in stock and blitz with a hand blender until smooth. If you want it thinner then just gradually add in more stock. If you go overboard just simmer to thicken. Season generously (to taste) with salt and pepper.
  6. Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.

NOTES

Spice – 1/4 tsp adds a nice gentle background tingle, but if you’re really not good with heat consider 1/8 tsp or just a pinch, then adjust accordingly at the end.

Stock – Add more or less for a thicker/thinner soup. I mostly use chicken stock as I find it to be richer, but veg stock does work well too.

Toppings (optional)

  •  Toasted Pine Nuts
  •  Crispy Pancetta
  • Fresh Parsley

Toppings – If you’re struggling with pancetta, bacon would sub. Parsley is to add a pop of colour and a smidge of flavour, but definitely don’t go overboard. Just a teeny bit to finish. You can leave this out if you wish.


The Foodist: Gnocchi with Creamed Eggs and Black Truffles

The Foodist: Gnocchi with Creamed Eggs and Black Truffles

The Foodist: Gnocchi with Creamed Eggs and Black Truffles
Jacques Pepin’s classic gnocchi with egg cream sauce with a few tweaks.

The Foodist: Gnocchi with Creamed Eggs and Black Truffles sounds like a mouthful and that is because it is! Such a delightful and surprisingly filling meal. It is delicious hot or cold and the addition of minced black truffle, vegetable or chicken stock and simple white wine take it over the top.

The most fascinating thing about this recipe is its stunning simplicity, and what an impression it makes at a dinner party. This is not vegan, but it can very easily be vegetarian. Put this on a table garnished well in a lovely bowl and then just clean the empty bowl after.

Serving this dish cool the next day is also a delight. Think of it as the world’s finest potato salad, and surprise your guests. Serve with white wine or champagne.

INGREDIENTS

  • 4 eggs
  • 12 ounces potato gnocchi store bought is fine
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup dry white wine
  • 1 Tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup minced green onions
  • 3 Tbsp sour cream
  • 2 Tbsp Minced black truffles (canned is fine)
  • 2 Tbsp freshly shaved parmesan cheese

DIRECTIONS

  1. In a small bowl using a fork, beat the eggs and then set them aside.
  2. Spread the gnocchi in one layer in a large 12-14″ nonstick skillet and add the stock and wine or water, olive oil, butter, salt and pepper. Bring to a boil, cover and cook for about 3 minutes until most of the liquid is absorbed.
  3. Add the green onions and continue cooking, uncovered, for 2 to 3 minutes longer, until the gnocchi and green onions start to sizzle and begin to brown lightly.
  4. Add the eggs to the skillet and cook, folding constantly, for 45 seconds, to 1 minute at the most. The eggs should be soft and loose.
  5. Add the sour cream and minced truffles to stop the cooking; mix it in well.
  6. Plate and sprinkle with parmesan cheese and a few drops of truffle oil, if desired. Serve immediately.

I have shaved truffles over the top at times as available.


How the Zero-Cost Hedgerow Grows

How the Zero-Cost Hedgerow Grows

This is how the Zero-Cost hedgerow grows at Mezzacello. This being my Manhattan Euonymus hedgerow from cuttings along the alley to the south of the property. It’s making progress.

Off to a Rocky and Salty Start

It’s taken a few years because a neighbors snow plowers kept pushing against the fence to scrape the parking lot, burying my tender plants in ice and salt. But finally I’m getting ahead of them. Once established it will tolerate it better.

Frugal and Free From The Neighbors Behind Me

Eventually it will expand and grow and hide the chain link so that it becomes a green fence.

Richard Riley

I literally took clippings from a neighbors hedge and just stuck them in the ground after stripping the lower leaves. I Velcro tape the leader, using the chain link as a trainer. Eventually it will expand and grow and hide the chain link so that it becomes a green fence.

This can be done with a variety of plant material. Privet is fast. This is Manhattan euonymus which is faster.

For hedgerows I prefer boxwood as it is a very hardy and elegant plant that means a great deal to myself and my family. But boxwood require time and patience and although they are worth it, they are not fast – or cheap. They are not easy to propagate, but they do make a very handsome hedgerow.

Building Fences and Beauty With Good Neighbors

This is also a great example about how clippings and care can create a garden from nothing. Most of the plant material here at Mezzacello was either started as a clipping or was gifted to us by kind neighbors and friends. They say fences make good neighbors, but in this case, fences are made from the kindness of neighbors.

Faster growth will mean more maintenance, so there’s that to consider. But this is how poor boys get a lot of plant material cheap. And privacy from busy Broad Street is worth the effort.


The Foodist: Turnip Greens

The Foodist: Turnip Greens

The Foodist: Turnip Greens

The Foodist: Turnip Greens, very easy to make and can be served as a side to many dishes. Make it in pressure cooker or on the stove in a nice heavy bottom pot. Either way it will be yummy.

INGREDIENTS

  • 2 bunches turnip greens
  • 4 turnips small to medium size diced
  • 1 smoked ham hock
  • 1/2 onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 teaspoon olive oil
  • Apple cider vinegar

DIRECTIONS

  1. Add oil and onions to the heavy bottom pot. Saute with garlic for a few minutes, until fragrant.
  2. Meanwhile wash turnip greens with cold water. Cut out stems and chop greens in about 2 inches strips.
  3. Add greens to onions and garlic. Add ham hock, water, salt and pepper, and a dash of vinegar (the vinegar adds to the flavor but also cuts down on the aroma of the turnips while cooking).
  4. Close the lid and cook on medium-low heat for about 45 minutes.
  5. After fifteen minutes add the diced turnips.
  6. Pull out ham hock. Cut all the meat off ad chop it. Put back into the pot and stir.
  7. Serve.

Notes

  • It’s done when greens are soft.
  • Freeze leftovers for up to 4 months.
  • Refrigerate in a glass or plastic container for up to 5 days.
  • Wash greens thoroughly. There is usually some dirt between the leaves that you will want to clean.
  • Some folks use smoked turkey necks or butts (but I am not a fan). You can also use pork bacon instead of ham hock if you want, but the hock adds much more flavor. Salted pork will work well too.
  • Pressure cook for 10 minutes or cook on the stove for 45 minutes.
  • Use collard greens or mustard greens instead if you don’t have turnip greens. The flavor and texture will be similar.

The Foodist: Black Bean Soup With Bananas

The Foodist: Black Bean Soup With Bananas

Black Beans, onions, cilantro, and bananas are a surprisingly good mixture!

This is a Mezzacello favorite! The Foodist: Black Bean Soup With Bananas. It sounds like a bad idea, but these three tastes go great together! It’s not the only banana based recipe we love though! It’s originally from Jacques Pepin with a few modifications for ingredients and alternates for vegetarians.

Ingredients

  • 1 lb dried black or turtle beans
  • 3 qts chicken or vegetable broth
  • 1/2 cup brown rice
  • 2 medium onions (12 oz) rough cut
  • 8 large garlic cloves, coarsely chopped (1/4 cup)
  • 1 Tbsp cilantro, finely chopped
  • 1 tsp cumin powder
  • 2 bananas
  • 1 Tbsp fresh lemon juice
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup coarsely chopped cilantro

Alternatives

  • 8 oz pancetta or very lean unsmoked bacon
  • 1 Tbsp chili powder
  • 1-14.5 oz can diced tomatoes
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar (optional)
  • 1 1/2 tsp Tabasco sauce (optional)

Directions

  1. Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.
  2. Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice.
  3. If using, cut the pancetta or bacon into 1/4-inch cubes and add them to the pot.
  4. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top.
  5. Reduce the heat to very low, cover, and cook for 1 hour.
  6. Add the onions, garlic, cilantro, cumin powder, tomatoes, and salt to the pot, stir well, and bring to a boil.
  7. Reduce the heat to very low, cover, and cook for 1 1/2 hours.
  8. Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds.
    • Alternatively, remove 2 cups of the mixture, puree it in a food processor with a banana, and return it to the pot.
    • You want to thicken the mixture slightly while still maintaining its overall chunkiness.
  9. If using, mix together any oil, vinegar, and Tabasco in a small bowl, and add to the soup.

Last Step

  • Peel the bananas and cut them into 1/4-inch-thick slices.
  • Toss them in a small bowl with the lemon juice and pepper.
  • Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.
  • Another alternative to banana as garnish, would be chopped boiled egg.

The Foodist: Peach Bourbon Cardamom Tart

The Foodist: Peach Bourbon Cardamom Tart

This Peach Bourbon Cardamom Tart is a fairly new recipe and an adaption of a lovely recipe by Jaques Pepin. We innovated with the peaches and topping, from apricot jelly on pears to peaches with peach marmalade and a bourbon and cardamom mix that elevates the freshness of the peaches with a tangy twist. Look at all The Foodist blogs here!


Go To the Recipe!

Ingredients

  • 1 large jar of peaches (six peaches whole)
  • 1 package of puff pastry
  • 1 160z jar of peach marmalade
  • 2 Tbsp bourbon
  • 1 teaspoon ground cardamom
  • 3 Tbsp butter (for spreading on the puff pastry)
  • 1 Tbsp sugar (for sprinkling on the puff pastry)

Direction

  1. Preheat the oven to 425F (220C).
  2. Slice the peaches in thick slices (about 12 slices per peach depending on size).
  3. Unfold the puff pastry on a baking sheet lined with parchment paper.
  4. Butter pastry and sprinkle the dough with some sugar (about 1 tablespoon or to taste).
  5. With a pointy knife score a border of about 1/2 inch from the edges (i.e. cut but not all the way through the dough). And prick the middle part with a fork – just a few, too many pricks are bad.
  6. Arrange the peach slices (random or lined up in three raw) inside the border.
  7. Bake at 425F for about 15 minutes, or until golden and puffy at the edges.
  8. You can cut into 9 small squares or 4 larger ones.

Tart Glaze Directions

  1. While the tart is baking, combine in a saucepan peach preserves or marmalade with 1 Tbs of bourbon and 1 tps of powdered cardamom. Heat gently over a low flame, stirring well.
  2. Brush melted preserves with a pastry brush over peach slices after tarts are taking them from the oven.

Note

I don’t have a good kitchen for rolling out dough and making deserts. Using pre-made puff pastry is perfect for making deserts with all the other dishes being juggled for dinner. Just thaw for 30 minutes if you buy frozen. I didn’t have fresh peaches so jarred peaches were fine (glass jarred are better than canned…shout out to Amish Wedding Old Fashioned Peach Halves).

This is so easy and good that you may want to cut the puff pastry sheet into quarters and make individual tarts, because you’ll be going back for more anyway. The glaze would be good over ham, or return the remaining preserves to the jar for bread later.


The Foodist: Cheesesteak Stuffed Peppers

The Foodist: Cheesesteak Stuffed Peppers

Cheesesteak peppers and buttered parsley potatoes

This is a very unique recipe for cheesesteak stuffed peppers. We were looking for uses of bell peppers fresh from the garden. we had a bounty of peppers and we wanted to try something new. I decided to try this cheesesteak stuffed pepper recipe I found on Delish.com. Almost everything in this recipe came from fresh from the garden. The herbs, the mushrooms, and the onions and potatoes too. I had to outsource the sirloin beef and cheese. I also added Worcestershire sauce to add depth, and I am really glad I did. It adds a great depth to this recipe. Enjoy!

Ingredients

  • 1 tbsp. vegetable oil
  • 1 large onion, sliced
  • 16 oz. cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. sirloin steak, thinly sliced
  • 2 tsp. Italian seasoning
  • 16 slices provolone
  • Freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  4. Garnish with parsley before serving

Note 

A dash of Worcester on each was a good addition.

I found this recipe on Delish.com


Spinning Plates in the Gardens

Spinning Plates in the Gardens

Late summer at Mezzacello. I was admiring late summer late morning view of the garden as it stands. As you can see, we quite often get out of shape, so we’re getting ready to hit some problems that sorely need attention. It’s like a circus act where the juggler is adding spinning plates on sticks, and has to keep them spinning without falling as he adds more and more.

I thought it important to show that gardens have moods and phases. Today it needs a manicure and a little massage. You might imagine the sound of the bees and insects and traffic and bedlam of the city beyond. Otherswise you’ll get my untrained mess and the promise of blooms yet to be.

The Anenome bursting to life.
Urban Gardens in late summer.
The formal rooms.

The Foodist: Curried Banana For Dinner

The Foodist: BEST BANANA CURRY RECIPE

What the meal looks like when Jim loves it so much and tries to stage an artsy photo…

We decided this is one of the finer curry dishes we’ve had. It’s more a stew than a sauce though, so I’ll partially soften the veggies up front next time (otherwise it won’t be 15min to soften the potatoes like it says). I added more coconut milk. Also added cashews and another sweet potato because I didn’t have cauliflower. I’m not a big fan of chick peas; Jim likes them.

However I wasn’t offended by them in this dish. He doesn’t like fresh cilantro, so I added a little cilantro soup base, which he finds tasty.

This is more filling than you might guess. And I didn’t miss meat with this dish. Anyway we recommend you give it a try.

[Edit – Jim here! This was gone so fast there wasn’t time for “food porn” photos. I staged one. This is terrible, but the food is delightful – Jimmy B]

* PREP TIME: 15 MINS
* COOK TIME: 15 MINS
* TOTAL TIME: 30 MINUTES
* YIELD: 6 SERVINGS 1X

DESCRIPTION
Banana curry might sound a little strange, but it’s delicious. Thick banana slices are sautéed with coconut oil until extra sweet and caramelized. They’re cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

INGREDIENTS

  • 2 tablespoons coconut oil, divided
  • 4 ripe bananas, cut into ½-inch pieces
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 2-inch piece of ginger, chopped
  • 1 15-ounce can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon sea salt
  • 4 cups chopped cauliflower
  • 1 medium sweet potato, chopped
  • 1 19-ounce can chickpeas
  • Cilantro, to serve

INSTRUCTIONS

  1. Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
  2. Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
  3. Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
  4. Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
  5. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.
  • PREP TIME: 15 MINS
  • COOK TIME: 15 MINS
  • TOTAL TIME: 30 MINUTES
  •  YIELD: 6 SERVINGS