NOTE: just like a tart, but even easier: no crust to make! Yield: One 2-quart flat dish tart, serves 6 1 Tbsp olive oil 2 c chopped onion 8 cl garlic, minced (about 1 heaping Tbsp) 1 1/2 lb zucchini and/or yellow summer squash, thinly sliced (6 c) 1 lb […]
Recipes
Zucchini chard tart
Adapted from the NY Times. I also like the NY Times whole-wheat yeasted pie dough recipe for this. Yield: One 10-inch tart, serving eight to ten. 1 recipe short pie crust (or the NY Times whole wheat crust referenced above) 1 lb Swiss chard (naturally other greens might be substituted) […]
Cheese souffle with lettuce
adapted from Jacques Pepin 2 Tbsp unsalted butter 1 c sliced green onions 8 c 2-inch slices lettuce (iceberg, romaine, leaf all work) 1/3 c water 5 Tbsp all-purpose flour 1 1/2 c milk (we use 2%) 5 egg yolks 1/4 tsp Tabasco sauce 1 tsp kosher salt 6 oz […]
Lettuce wraps with ground chicken
You’ll need ground chicken or turkey, pine nuts, fresh ginger, scallions, your favorite Hoisin sauce, Worcestershire sauce, rice vinegar, a bit of oil, and a dozen or so fresh tender lettuce leaves (butter-head is very nice). I like to put something crunchy in here, too: sometimes I use a can […]
Gai lan or broccoli beef noodles
adapted from Jaden Hair, http://steamykitchen.com Marinade: 1Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp Xiaoxing (Chinese rice wine) or sake 1 Tbsp sugar 1 Tbsp cornstarch 1 tsp dark sesame oil Stir-fry ingredients: 1 lb beef sirloin, thinly sliced 1 lb fresh, or 10 oz dried noodles 2 Tbsp […]
Gai lan with oyster sauce
1 lb gai lan (Chinese broccoli) 1 1/2 Tbsp cooking oil 5 cloves garlic, peeled and smashed but left intact 1/4 c chicken stock (or water) 1 Tbsp Xiaoxing wine (Chinese rice wine for cooking) 1/4 tsp sugar 1 inch fresh ginger, cut into 1/8″ coins and smashed 3 Tbsp […]