To finish out the week, and finally stop talking about this conference, I decided to share a couple of my favorite recipes that were deemed “Useful for the Home Cook.” We actually get to try every recipe that is demonstrated during the sessions and you end up with over 300 fantastic recipes! I must admit though, that some of them were complicated even for me (and I love to cook and not afraid of ingredients or techniques) and should be designated “For the Culinary Institute student or graduate only!” Feel free to share and let me know what you think!
INDIAN CHOPPED MIXED SALAD WITH PEANUTS
2 large tomatoes
1⁄2” dice 2 Granny Smith apples, cored, quartered
1⁄2” dice 1 large English cucumber, seeded, finely chopped
1 medium red onion, finely chopped
1 jalapeño chile, finely diced (seeded and deveined if desired)
1 cup diced mango
1 cup pineapple chunks
1⁄2 cup chopped cilantro
1⁄4 cup finely chopped mint leaves
1 tsp. toasted and ground cumin
1 tsp. kosher salt
1⁄4 tsp. cayenne pepper
1⁄4 tsp. cracked black pepper
Juice of 1 lime (or to taste)
1 cup skin-on, toasted peanuts
1. Toss all ingredients together in a large bowl. Taste for seasoning, and adjust the salt, lime juice, or cayenne as needed. Finish with peanuts and serve.
Source: Suvir Saran, as presented at the 2014 Healthy Kitchens, Healthy Lives conference. Published with permission of the author.
PASTA “IN ZEMINO” WITH BEANS, GREENS, AND SHRIMP
2 lb. greens (chard, beet greens, escarole, or spinach), or 12 large handfuls of greens cut in 1⁄2”x 3” strips, washed, drained
1⁄2-3⁄4 cup extra-virgin olive oil
1 medium onion, chopped
12 garlic cloves, minced (about 6 tsp.)
2 tsp. hot pepper flakes, or to taste
2 cups tomato, diced in 1⁄2” cubes (canned are fine), or tomato sauce
1⁄2 cup dry white wine
11⁄2 cups cooked white beans
1 lb. pasta, cooked al dente
1. Boil the greens in a large quantity of salted water to soften them, about 5 minutes. Drain well, refresh with cold water to set the color, and drain again. Chop coarsely and set aside.
2. In a large sauté pan, add 1⁄2 cup of olive oil and sauté the onion until tender, about 8 minutes. Add the garlic and hot pepper flakes and cook for a minute. Then add the chopped tomatoes or sauce if using, and the optional beans with some of their liquids and the greens. Heat through. This should be a bit soupy.
3. Season the shellfish with salt and pepper. You may steam them very briefly in the white wine and add the shellfish and wine to the greens.
4. Alternately, you may add the wine along with the tomatoes and cook the shellfish directly in the pan with the greens until the shrimp turn pink, the scallops become opaque, and the squid turns white. The squid will cook in a matter of minutes. Taste the sauce and then season with salt and pepper. Toss with the cooked pasta. Serve at once.
Source: Joyce Goldstein
I hope these recipes inspire you to cook something different this weekend!