smitten kitchen recipe recommendations II: a salad and a cooked veggie
I was asked to bring a salad and a cooked vegetable side to our family's Christmas Eve dinner. These are both pretty and delicous.
Arugula Fennel Prosciutto Pomegranite Salad
http://smittenkitchen.com/2008/11/…
Just look at that! Is that not the prettiest most festive salad you could serve at Christmas dinner? It is Christmas on a plate.
I've adjusted the quantities to reflect what I used; it's pretty different from the recipe as provided, and many commenters said it was just right as written, so I'm sure it's not that important. Basically, I increased almost everything while keeping the arugula the same.
Serves 8 to 12
1 fennel bulb
1 + 2 tbsp extra-virgin olive oil, divided
1/4 tsp salt
142 g / 5 oz. arugula (a box, about 6 cups compressed, will fluff to much more)
1/2 cup thinly sliced green onions (that's ~1 bunch. I didn't buy enough for a full cup.)
1/2 cup thinly sliced mint leaves
2 tbsp balsamic vinegar
260 g / 9 oz. thinly sliced prosciutto, torn or sliced into strips
seeds from one large pomegranate (about 2 cups)
Slice your fennel bulb as thin as humanly possible by hand, or with a mandoline (cheapo mandoline worked great.) The yeild is 4 to 6 cups. Toss with 1 tbsp olive oil and 1/4 tsp salt.
Toss the arugula, green onion and mint with the remaining 2 tbsp olive oil, balsamic vinegar, several grinds of pepper and a light sprinkling of salt.
To serve, plate individually, or on a platter, layering first the greens, followed by the fennel, prosciutto and the pomegranite seeds. Or whatever order you like.
Stuff you can do ahead:
Obviously, you do all your slicing and pomegranate dismantling ahead. You can have the fennel tossed with oil and salt ready, as well as all the greens tossed with just the oil. Toss the greens with the balsamic vinegar, salt and pepper just before plating.
Moroccan Spiced Spaghetti Squash
http://smittenkitchen.com/2009/11/…
Sunny bright yellow! Flecked with fresh green!
1 spaghetti squash, 3.5 to 4 lbs
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced or sliced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or parsley, if you’re cilantro-averse
Either roast, microwave or steam the squash to cook it. Refer to link for microwave guidelines. For steaming, uh, search google, but that's what my mom does. To roast, either roast whole for 1 hour at 375F (stabbed several times to a depth of 1 in to avoid an exploded squash mess,) or if you can manage to cut it in half, which is tough, but will shave off some cooking time, scoop out the seeds, brush the cut side with oil and roast cut side down for 40 min. (I sliced off the stem end, and then stood it on the flat surface while I labouriously split it in half. And bellowed in triumph when the squash was vanquished.)
Once the squash is in the oven, melt the butter in a saucepan, and cook the garlic over medium heat until lightly browned (your butter might be browned too, or you might do this on purpose.) Stir in the spices and salt and remove from the heat..
Allow the squash to cool to a manageable temperature before handling. If cooked whole, split and scoop out the seeds and set aside to roast or discard (be careful of steam.) Scrape out the squash flesh with a fork, separating and fluffing the strands. Toss with spiced butter and cilantro.
You can do this completely ahead. The cilantro will retain its green-ness on reheating.
Arugula Fennel Prosciutto Pomegranite Salad
http://smittenkitchen.com/2008/11/…
Just look at that! Is that not the prettiest most festive salad you could serve at Christmas dinner? It is Christmas on a plate.
I've adjusted the quantities to reflect what I used; it's pretty different from the recipe as provided, and many commenters said it was just right as written, so I'm sure it's not that important. Basically, I increased almost everything while keeping the arugula the same.
Serves 8 to 12
1 fennel bulb
1 + 2 tbsp extra-virgin olive oil, divided
1/4 tsp salt
142 g / 5 oz. arugula (a box, about 6 cups compressed, will fluff to much more)
1/2 cup thinly sliced green onions (that's ~1 bunch. I didn't buy enough for a full cup.)
1/2 cup thinly sliced mint leaves
2 tbsp balsamic vinegar
260 g / 9 oz. thinly sliced prosciutto, torn or sliced into strips
seeds from one large pomegranate (about 2 cups)
Slice your fennel bulb as thin as humanly possible by hand, or with a mandoline (cheapo mandoline worked great.) The yeild is 4 to 6 cups. Toss with 1 tbsp olive oil and 1/4 tsp salt.
Toss the arugula, green onion and mint with the remaining 2 tbsp olive oil, balsamic vinegar, several grinds of pepper and a light sprinkling of salt.
To serve, plate individually, or on a platter, layering first the greens, followed by the fennel, prosciutto and the pomegranite seeds. Or whatever order you like.
Stuff you can do ahead:
Obviously, you do all your slicing and pomegranate dismantling ahead. You can have the fennel tossed with oil and salt ready, as well as all the greens tossed with just the oil. Toss the greens with the balsamic vinegar, salt and pepper just before plating.
Moroccan Spiced Spaghetti Squash
http://smittenkitchen.com/2009/11/…
Sunny bright yellow! Flecked with fresh green!
1 spaghetti squash, 3.5 to 4 lbs
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced or sliced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or parsley, if you’re cilantro-averse
Either roast, microwave or steam the squash to cook it. Refer to link for microwave guidelines. For steaming, uh, search google, but that's what my mom does. To roast, either roast whole for 1 hour at 375F (stabbed several times to a depth of 1 in to avoid an exploded squash mess,) or if you can manage to cut it in half, which is tough, but will shave off some cooking time, scoop out the seeds, brush the cut side with oil and roast cut side down for 40 min. (I sliced off the stem end, and then stood it on the flat surface while I labouriously split it in half. And bellowed in triumph when the squash was vanquished.)
Once the squash is in the oven, melt the butter in a saucepan, and cook the garlic over medium heat until lightly browned (your butter might be browned too, or you might do this on purpose.) Stir in the spices and salt and remove from the heat..
Allow the squash to cool to a manageable temperature before handling. If cooked whole, split and scoop out the seeds and set aside to roast or discard (be careful of steam.) Scrape out the squash flesh with a fork, separating and fluffing the strands. Toss with spiced butter and cilantro.
You can do this completely ahead. The cilantro will retain its green-ness on reheating.