Pan-Roasted Eggplant With Peanut-Chile Sauce
by Cal Peternell
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it’s equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice. —Julia Moskin
Ingredients:
- 2 eggplants, about 1 pound each
- Kosher or sea salt
- ¼ to ½ cup roasted peanuts, crushed or chopped, more as desired
- ¼ teaspoon ground cumin
- 1 medium garlic clove, pounded to a paste or finely chopped
- 2 to 3 tablespoons sambal oelek, Sriracha or other red chile paste, more to taste
- 7 tablespoons olive or vegetable oil, more as needed
- 1 (2-inch) piece fresh ginger, cut into fine julienne
- 2 large or 3 small scallions, white and light green parts only, chopped or thinly sliced lengthwise into fine julienne
- ½ cup loosely packed cilantro leaves
Preparation:
- Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
- Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
- Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
- Heat the oven to 200 degrees and place a large baking sheet in it to warm.
- In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
- When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
- To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.
Brussels Sprouts Pan Roasted with Pork and Shallot
by Abra Berens, author of Ruffage
Ingredients:
- 1 lb Brussels sprouts
- 2 sprigs of thyme
- ¼ lb pork product (bacon, sausage, salami, prosciutto, deli ham etc.)
- 1 shallot, sliced thinly
Directions:
- Remove the rough outer leaves of the sprouts and cut in half
- Heat a good glug of neutral oil in a frying pan until shimmering
- Add the sprouts and thyme. Roast until dark and caramelly
- Meanwhile, cut the ham or salami into ribbons and toss with the shallot
- Add to the roasted sprouts remove from the heat and toss to combine
- Serve immediately
Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette
By David Chang
For the brussel sprouts:
- 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
- 3 tablespoons chopped mint
- 2 pounds brussels sprouts (smaller ones are better)
- 2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)
for the vinaigrette:
- 1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice (from 1 lime)
- 1/4 cup sugar
- 1 garlic clove, minced
- 2 red bird’s-eye chiles, thinly sliced, seeds intact
Directions:
- Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
- Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
- To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don’t have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
- To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan — be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.
- Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
- Fish Sauce Vinaigrette
- Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.
Farro Salad with Turnips and Greens
From Food and Wine Magazine, adapted by NOF
serves 10
Ingredients:
1 pound farro (2 1/4 cups)
- 1 bay leaves
- Salt
- 1-1 1/2 pounds turnips, peeled and cut into 1/2-inch dice
- 1 1/2 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped
- 3/8 cup extra-virgin olive oil
- 1 tablespoons chopped thyme
- Freshly ground pepper
- 1/8 cup red wine vinegar
- 1/2 cup chopped flat-leaf parsley
- Directions:
Preheat the oven to 375°. Spread the farro in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.
In a large pot, combine the farro with the bay leaves and 12 cups of water and bring to a boil. Simmer the farro over moderately low heat until al dente, about 25 minutes; season the water generously with salt about 10 minutes before the farro is done. Let cool slightly. Drain the farro, discard the bay leaves and transfer the farro to a large serving bowl.
In the same roasting pan, toss the turnips with 1/2 cup of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.
Scrape the turnips and turnip greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.
CARAMELIZED TURNIPS WITH CRISPY BRUSSELS
by Jamie Gellar
Jamie says, “Turnips are one of my favorite vegetables, and they are very popular during the winter months. I believe that caramelizing them with light brown
sugar is the best way to bring out their sweetness. Roasting the Brussels sprouts is the best way to keep them al dente. Finally, roasting the chestnuts with a high quality olive oil provides the depth of flavor that bacon would provide, and the dish remains kosher!”
- 2 large turnips, peeled and medium diced
- 1 pound Brussels sprouts
- 8 ounces chestnuts, shelled
- Olive oil for roasting
- 1 tablespoon light brown sugar
- Salt and pepper
Preparations:
1 Toss turnips in olive oil and brown sugar. Season with salt and pepper. Roast at 400° for 35 minutes until fork tender.
2 Toss Brussels in olive oil. Season with salt and pepper. Roast at 350° for 25 minutes until al dente.
3 Roast chestnuts at 250° for 20 minutes until aroma intensifies. Season with salt.
4 Mix all ingredients together and serve.