Roasted Baby Beet Gratin

Roasted Beet Gratin

This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Roasted Baby Beet Gratin

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins

2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.

Lean into Winter with Root Vegetable Fries

Roasted Root Vegetable FriesRoasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.

Caramelized Onion and Gruyere Tart


This tart is a vehicle for two winter-friendly ingredients – caramelized onions and Gruyère cheese. Caramelized onions are sweet, savory, and slick. A lengthy cooking time coaxes out their abundant natural sugars and releases their juices, resulting in a squidgy heap of golden brown onions. Gruyère cheese is a nutty, piquant Swiss cheese, and a favorite melting cheese in fondue. Combine the two ingredients, and you have the makings for a richly savory and rustic winter meal, guaranteed to spark visions of snowflakes and crackling fires in your imagination (at least in mine, since I live in California!)

There are few ingredients in this simple creation, so every ingredient counts. Take the time to properly brown the onions, about 45 minutes in all, and choose an authentic Gruyère cheese, preferably aged for deep flavor – and you will be rewarded with this simple and seductive tart. Serve it as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyère Tart

Serves 6 to 8

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 tablespoons ice water

Filing:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados (apple brandy)
1/2 teaspoon freshly ground black pepper
3 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt and cook the onions, until they are golden brown, soft and squidgy, 35 to 40 minutes, stirring occasionally. Add the Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes, stirring frequently. Remove from the heat and cool while you roll out the dough.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin with a removable bottom. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

Winter Citrus Quinoa Salad

There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars – from glistening citrus to sturdy greens, hardy crucifers, and root vegetables. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts, and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic, and gads of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting, the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active Time: 30 minutes
Total Time: 45 minutes plus chilling time
Serves: 6 as a side dish or salad

Extra virgin olive oil
1 1/2 cups red quinoa
3 cups water
2 tablespoons fresh lime juice
Salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
1/4 cup golden raisins, chopped if large
1 garlic clove, minced
1 to 2 tablespoons orange juice
1 teaspoon Tabasco sauce

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine and cool to room temperature.
3. Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice, and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

Roasted Carrot Hummus

Carrot Hummus

Move over chickpea hummus, there’s a new ingredient town.

Who doesn’t like a good hummus? Mild, nutty, and agreeably versatile, this creamy Levantine dip is a go-to for snacks, spreads, and party dips. It’s also a wonderful starting point for variations, such as carrot hummus.

Carrot hummus, you say? You bet: Picture your favorite Middle Eastern hummus – the ubiquitous blend of chickpeas, sesame paste (tahini), olive oil, lemon, and garlic. Then, send it further west to North Africa, picking up a few more ingredients along the way, such as coriander, mint, and harissa, a fiery Moroccan chile paste. Now, add the carrots, but before you do, roast them first, softening the carrots to a blending consistency, coloring them with a little char, and coaxing out their ample natural sugars. Give it all a good long blitz with the usual hummus ingredients in a food processor until thick, creamy, and smooth. Take a taste – it will be mildly sweet, slightly nutty, and a tad smoky, vividly colored and bright with citrus. Scrape it into a bowl and lick the spoon, then decorate the top with a shower of chopped crunchy pistachios and fragrant mint. Chances are you will never go back. 

Roasted Carrot Hummus

Makes about 2 cups
Active Time: 10 minutes
Total Time: 40 minutes

Carrots:
1/2 pound carrots, peeled, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper

Hummus:
1 (15-ounce) can chick peas, drained and rinsed
2 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons tahini
1 to 2 tablespoons harissa
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus extra for garnish

Garnish:
1/4 cup coarsely chopped shelled pistachios
1/4 cup fresh mint leaves, chopped

1. Heat the oven to 400°F. Place the carrots in a small baking dish. Add the oil, salt, cumin, and black pepper and stir to coat. Roast in the oven until the carrots are tender, 25 to 30 minutes, stirring once or twice. Remove and cool slightly.

2. Transfer the carrots and any pan juices to the bowl of a food processor. Add the remaining dip ingredients and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency. Taste for seasoning.

3. Transfer the hummus to a serving bowl and garnish with the pistachios, mint, and extra black pepper. Serve with pita wedges, baguette, and/or cruditées.

Heirloom Tomato, Burrata, and Basil Parfaits

Heirloom Tomato and Burrata Parfaits

It’s peak summer season, which means it’s peak tomato season. The farmer’s market tables are piled high with tomatoes galore, and if you have a garden, chances are your tomato plants are weighed down with ripe cherries, robust Beefsteaks, and sassy Early Girls ready for the picking. The best way to enjoy a fresh picked tomato, in my opinion, is as simply as possible, so its natural sweetness and sun-kissed flavor shine through.

In our kitchen, a favorite preparation is the Italian Caprese salad, a platter of thick slices of vine-ripened tomatoes layered with fresh mozzarella, and just-plucked basil leaves. All that’s needed is a drizzle of good olive oil and balsamic vinegar and the ingredients speak for themselves. Another equally popular preparation is tomato bruschetta – thick slices of grilled garlicky bread topped with a jumble of juicy chopped tomatoes, basil, and, ahem, more garlic. This is finger licking hands-on fare, best served family-style accompanied by a pile of napkins to wipe up the sweet dribbling juices.

This past weekend, I combined these two recipes into one for a simple yet elegant presentation, including burrata cheese, grilled bread, and fresh basil, layered into small glasses. It was a smart and fun way to portion the tomatoes and dress things up for entertaining, while saving our summer whites from wayward juices. I am a sucker for heirloom tomatoes with their variety of colors, patterns, and bulbous shapes, and these glasses perfectly displayed them like confetti. A dollop of creamy burrata and a drizzle of aged balsamic vinegar resulted in a fresh and savory parfait that is as beautiful to look at as delicious to eat.

Heirloom Tomato, Burrata, and Basil Parfaits

Choose firm yet ripe tomatoes with a range of colors, and be sure to use a good extra-virgin olive oil and aged balsamic vinegar. You will need six (8-ounce) glasses for this recipe.

Serves 6 as an appetizer.
Prep Time: 20 minutes

Crostini:
6 baguette slices, cut on the diagonal, about 4 inches in length and 1/4 inch thick
1/4 cup extra-virgin olive oil
1 small garlic clove, minced
Sea salt

Parfaits:
2 pounds assorted heirloom tomatoes, seeded, cut into 1/4 inch dice
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1 burrata, about 8 ounces
6 teaspoons aged balsamic vinegar
1/4 cup small basil leaves (or large leaves, chopped)
Freshly ground black pepper

1. Make the crostini: Preheat the oven broiler or prepare the grill for direct cooking over medium heat. Whisk the oil, garlic, and a pinch of salt in a small bowl. Lightly brush each bread slice with the oil. Broil or grill the bread until crisp and golden on both sides, 2 to 4 minutes. Remove and set aside while you assemble the verrines.
2. Combine the tomatoes, oil, salt, and pepper in a bowl and gently stir to combine. Taste for seasoning and add more salt if desired. Divide the tomatoes between six (8-ounce) glasses.
3. Cut the burrata into 6 wedges and place one wedge in each glass. Drizzle about 1 teaspoon balsamic vinegar in each glass, and garnish with the basil and black pepper. Top each glass with a crostini and serve immediately.