Post-hiatus

I knew that I would have less time to blog once school started, but I didn't expect to be away for this long. I've really had so very little time for my favorite pasttime -- COOKING!!! I plan to be spending a lot of time in the kitchen this weekend and will be posting the results.

Today, I harvested some broccoli rabe, which is about the only thing that my garden managed to put forth this year. I found a recipe online that inspired this dish that I like to call Tuscan Bean and Broccoli Rabe. Additionaly, I lucked out when fingerling potatoes popped up in my weekly produce delivery, because I've been wanting to make Tal Ronnen's appetizer, Twice-baked Fingerling Potatoes with Crisped Dulse, for a long time. Wow, were they ever worth the wait!

Tuscan Bean & Broccoli Rabe - Serves 4

1 medium bunch of broccoli rabe (a.k.a. rapini), cut into 3" pieces, tough stems discarded
3 cloves garlic
2 tbs. olive oil
3 cups cooked white beans
1 tsp. fresh rosemare, minced
1/8 cup sun-dried tomatoes, diced
1/4 tsp. salt
1/8 tsp. fresh ground pepper

1. In a medium saucepan, bring salted water to a boil. Add the broccoli rabe and cook until tender, about 5 minutes. Drain.
2. In a large skillet, over medium-low heat, saute garlic in olive oil for about a minute. Add beans, rosemary and broccoli rabe. Add tomatoes, salt, and pepper.
3. Cook for about 10 minutes until mixture is hot. Serve immediately.

Twice-baked Fingerling Potatoes with Crisped Dulse
from The Conscious Cook by Tal Ronnen

12 fingerling potatoes, cleaned and dried
2 teaspoons prepared horseradish
1 tablespoon vegan mayonnaise
2 tablespoons regular Cashew Cream (recipe below)

Sea salt and freshly ground black pepper
1 tablespoon Earth Balance
Paprika
2 tablespoons minced fresh chives Crisped Dulse (recipe follows)


Cashew Cream -- Note: Make this part ahead!

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

3.To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.


Crisped Dulse -- Note: Dulse is a mild, smoky, salty sea vegetable that can be found at PCC or in Asian markets. Even if you're afraid, don't skip this step. It really gives the potatoes a crispy, smoky edge.

1 teaspoon canola oil
1 or 2 small pieces dulse

Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.

Preheat the oven to 350°F. Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, Cashew Cream, and salt and pepper to taste.

Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and Crisped Dulse.

Makes 24 pieces; 12 servings
Prep time: 45 minutes