The Valley Reporter - FoodThe Valley Reporter, serving the Mad River Valley and Sugarbush and Mad River Glen ski communities since 1971. Local news and local views of Waitsfield, Warren,https://www.valleyreporter.com/index.php/news/food/56-recipes2024-03-29T01:19:03-04:00The Valley Reporterjeff@valleyreporter.comBaked Egg in a rosti 2022-06-23T15:28:39-04:002022-06-23T15:28:39-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/17030-baked-egg-in-a-rostiAmos Hornjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5210/rosti-baked-egg.jpg" alt="Baked Egg in a rosti "></p><p>Amos Bakes -<em>- And other things</em></p>
<p>As an ode to the venerable, and now semi-retired, David Cohen of David Doesn’t Bake, I’m dedicating my first recipe to one I came across seven years ago in this paper. I’ve been making some version of David’s rosti ever since.</p>
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<p>Preheat the oven to 400 degrees F. A toaster oven works great here if it can fit your skillet.</p>
<p>Preheat an 8- or 9-inch skillet over medium heat. While it’s warming, use a mandoline fitted with the shredder attachment to shred the potato. The large holes of a box grater will also work here, though won’t result in quite as crispy of a crust. Season generously with salt and pepper.</p>
<p>Once the pan is hot, add a healthy glug of oil. It should sizzle when you drop in a piece of potato. If it’s adequately pre-heated, add the rest of the potato and press it into a thick pancake. The skillet walls should naturally shape the potatoes into a circle. Poke your spatula down the sides of the pan, pulling the potatoes just off the edges and forming them into a tighter circle. This will help steam escape and contribute to a crispier crust.</p>
<p>Now you wait. Don’t try to move the potatoes or pick them up, just let them do their thing for at least 5 minutes, more likely 10 or 15 depending on how hot your stove is. We’re looking to slowly develop a crust without any burned bits while also fully cooking the inside.</p>
<p>Give the pan a sturdy shake. If the pancake releases off the bottom and slides around freely, you’re ready to flip. Slide it onto a plate, put another plate on top, flip it so the crispy side is up and slide it back into the skillet. You should now be looking at a beautifully browned and irresistibly delicious rosti. Using the back of a spoon, press down the middle to create a makeshift bowl. Don’t press all the way through to the pan.</p>
<p>Crack in an egg, sprinkle with salt and pepper if you’d like, and slide the skillet into the 400-degree oven (convection if you have it). After about 5 minutes give the pan a gentle shake. We want the egg white to be set, but the yolk to still have a little jiggle. It might take 10 minutes, but keep checking, as the egg can go from perfect to overcooked quickly.</p>
<p>Slide it onto a plate and enjoy! This is just a basic rosti guide, but I encourage you to get creative. Pre-cooked bacon bits, a medley of herbs, or a healthy grating of parmesan would be excellent. If you’re a potato purist and scoff at outside additions, try frying in duck fat or butter instead!</p>
<p><img src="https://www.valleyreporter.com//images/issues/5210/rosti-baked-egg.jpg" alt="Baked Egg in a rosti "></p><p>Amos Bakes -<em>- And other things</em></p>
<p>As an ode to the venerable, and now semi-retired, David Cohen of David Doesn’t Bake, I’m dedicating my first recipe to one I came across seven years ago in this paper. I’ve been making some version of David’s rosti ever since.</p>
<p>
</p>
<p> </p>
<p>Preheat the oven to 400 degrees F. A toaster oven works great here if it can fit your skillet.</p>
<p>Preheat an 8- or 9-inch skillet over medium heat. While it’s warming, use a mandoline fitted with the shredder attachment to shred the potato. The large holes of a box grater will also work here, though won’t result in quite as crispy of a crust. Season generously with salt and pepper.</p>
<p>Once the pan is hot, add a healthy glug of oil. It should sizzle when you drop in a piece of potato. If it’s adequately pre-heated, add the rest of the potato and press it into a thick pancake. The skillet walls should naturally shape the potatoes into a circle. Poke your spatula down the sides of the pan, pulling the potatoes just off the edges and forming them into a tighter circle. This will help steam escape and contribute to a crispier crust.</p>
<p>Now you wait. Don’t try to move the potatoes or pick them up, just let them do their thing for at least 5 minutes, more likely 10 or 15 depending on how hot your stove is. We’re looking to slowly develop a crust without any burned bits while also fully cooking the inside.</p>
<p>Give the pan a sturdy shake. If the pancake releases off the bottom and slides around freely, you’re ready to flip. Slide it onto a plate, put another plate on top, flip it so the crispy side is up and slide it back into the skillet. You should now be looking at a beautifully browned and irresistibly delicious rosti. Using the back of a spoon, press down the middle to create a makeshift bowl. Don’t press all the way through to the pan.</p>
<p>Crack in an egg, sprinkle with salt and pepper if you’d like, and slide the skillet into the 400-degree oven (convection if you have it). After about 5 minutes give the pan a gentle shake. We want the egg white to be set, but the yolk to still have a little jiggle. It might take 10 minutes, but keep checking, as the egg can go from perfect to overcooked quickly.</p>
<p>Slide it onto a plate and enjoy! This is just a basic rosti guide, but I encourage you to get creative. Pre-cooked bacon bits, a medley of herbs, or a healthy grating of parmesan would be excellent. If you’re a potato purist and scoff at outside additions, try frying in duck fat or butter instead!</p>
Caesar-crusted baked cod2022-03-30T16:39:21-04:002022-03-30T16:39:21-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16772-caesar-crusted-baked-codDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5150/crusted-cod.jpg" alt=""></p><p>By David Cohen</p>
<p>Oh, baby oh, baby, this is a good one! My best customer and most trustworthy critic told me it was the best thing I’ve made in a long time. There’s a little bit of prep, but it’s still easier than making an actual Caesar dressing.</p>
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<p>Preheat your oven to 425 degrees F. In a small bowl, mash together two minced garlic cloves, some black pepper, the zest from half a lemon, 2 tablespoons of olive oil, and 1 tablespoon each of room temperature butter, Dijon mustard and. if you’re a real Caesar fan, anchovy paste.</p>
<p>Stir in 1/2 cup each of grated parmesan and panko and combine well to form a coarse paste. You may have to loosen it up with another splash or two of olive oil.</p>
<p>Cut about 1 pound of cod into portion-size pieces and put them onto a butter smeared baking sheet or roasting pan. Use your hands to form ¼-inch layer of the mixture on the tops of the fillets and bake for 15 minutes. Turn up the heat to 450 or 500 and cook until you start to see some browning … probably no more than five minutes.</p>
<p>Give each fillet a big squeeze of lemon juice and serve.</p>
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</p><p><img src="https://www.valleyreporter.com//images/issues/5150/crusted-cod.jpg" alt=""></p><p>By David Cohen</p>
<p>Oh, baby oh, baby, this is a good one! My best customer and most trustworthy critic told me it was the best thing I’ve made in a long time. There’s a little bit of prep, but it’s still easier than making an actual Caesar dressing.</p>
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</p>
<p> </p>
<p>Preheat your oven to 425 degrees F. In a small bowl, mash together two minced garlic cloves, some black pepper, the zest from half a lemon, 2 tablespoons of olive oil, and 1 tablespoon each of room temperature butter, Dijon mustard and. if you’re a real Caesar fan, anchovy paste.</p>
<p>Stir in 1/2 cup each of grated parmesan and panko and combine well to form a coarse paste. You may have to loosen it up with another splash or two of olive oil.</p>
<p>Cut about 1 pound of cod into portion-size pieces and put them onto a butter smeared baking sheet or roasting pan. Use your hands to form ¼-inch layer of the mixture on the tops of the fillets and bake for 15 minutes. Turn up the heat to 450 or 500 and cook until you start to see some browning … probably no more than five minutes.</p>
<p>Give each fillet a big squeeze of lemon juice and serve.</p>
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</p>Squash, kale, garbanzo curry2021-10-28T10:41:57-04:002021-10-28T10:41:57-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16270-squash-kale-garbanzo-curryDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5128/kale-squash-soup.jpg" alt=""></p><p>By David Cohen</p>
<p>Cold nights and curry go together like stacking wood and The Rolling Stones. What I especially love about this particular combination is the way the sweetness of the butternut squash perfectly balances the spice and heat of the curry paste.</p>
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<p>As far as curry pastes go, my favorite brand is Maesri, particularly the masaman -- it’s also the most economical at $2 a can. They often have it at the East Warren Market, but if not, it’s always available at the Asian markets in Burlington and online. But any curry paste will work.</p>
<p>Add a cup of chicken stock and the curry paste to a large pot and bring to a boil. Immediately turn down the heat, stir in half a bunch of deveined and chopped kale and simmer for about 20 minutes. </p>
<p>Skin and deseed a large butternut squash, cut into ¾-inch cubes and then add to the pot along with a can of coconut milk and a drained can of garbanzo beans. Continue to simmer, stirring occasionally, until the squash is tender. Salt to taste.</p>
<p>It makes a great meal on its own, over rice, or served with a piece of chicken or beef on top.</p>
<p><img src="https://www.valleyreporter.com//images/issues/5128/kale-squash-soup.jpg" alt=""></p><p>By David Cohen</p>
<p>Cold nights and curry go together like stacking wood and The Rolling Stones. What I especially love about this particular combination is the way the sweetness of the butternut squash perfectly balances the spice and heat of the curry paste.</p>
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<p> </p>
<p>As far as curry pastes go, my favorite brand is Maesri, particularly the masaman -- it’s also the most economical at $2 a can. They often have it at the East Warren Market, but if not, it’s always available at the Asian markets in Burlington and online. But any curry paste will work.</p>
<p>Add a cup of chicken stock and the curry paste to a large pot and bring to a boil. Immediately turn down the heat, stir in half a bunch of deveined and chopped kale and simmer for about 20 minutes. </p>
<p>Skin and deseed a large butternut squash, cut into ¾-inch cubes and then add to the pot along with a can of coconut milk and a drained can of garbanzo beans. Continue to simmer, stirring occasionally, until the squash is tender. Salt to taste.</p>
<p>It makes a great meal on its own, over rice, or served with a piece of chicken or beef on top.</p>
Tahini beans with crispy lentils2021-09-15T09:51:50-04:002021-09-15T09:51:50-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16405-tahini-beans-with-crispy-lentilsDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5122/5122-tahinibean.jpg" alt=""></p><p>By David Cohen</p>
<p>Summer is nearly over but the beans keep coming and while this dish takes a bit of prep, it’s one of my new favorites. The cumin and honey-spiced tahini alone would be enough to get excited about, and then add the crispy garlic and shallot lentils -- wow!</p>
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</p>
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<p>Cut 1 pound of green beans into 1-inch lengths and then simmer in salted water for a couple of minutes. Immediately douse with cold water to cool and then drain and set aside.</p>
<p>Boil 1/3 cup of beluga lentils until just tender, about 12 minutes. Run under cold water for 1 minute to cool, drain and then set aside.</p>
<p>In a large bowl whisk together 1/4 cup each of tahini and extra virgin olive oil, the juice of 1 lemon, 1 tablespoon of honey, 1 teaspoon of ground cumin and salt to taste. If necessary, stir in 1 tablespoon or 2 of water to achieve a runny consistency.</p>
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</p>
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<p>Now you’re ready to start cooking. Toss the beans with some olive oil in a large pan over heavy heat. Once you start to see some searing, slide them into the bowl with the tahini and mix until coated well.</p>
<p>Turn the heat down to medium, add some more oil to the pan and sauté a large sliced shallot and a few cloves of sliced garlic. After a minute, stir in the drained lentils, turn the heat up to medium-high and cook for another three to four minutes, stirring often.</p>
<p>Spread the crispy lentils over the beans and serve.</p>
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</p><p><img src="https://www.valleyreporter.com//images/issues/5122/5122-tahinibean.jpg" alt=""></p><p>By David Cohen</p>
<p>Summer is nearly over but the beans keep coming and while this dish takes a bit of prep, it’s one of my new favorites. The cumin and honey-spiced tahini alone would be enough to get excited about, and then add the crispy garlic and shallot lentils -- wow!</p>
<p>
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</p>
<p> </p>
<p>Cut 1 pound of green beans into 1-inch lengths and then simmer in salted water for a couple of minutes. Immediately douse with cold water to cool and then drain and set aside.</p>
<p>Boil 1/3 cup of beluga lentils until just tender, about 12 minutes. Run under cold water for 1 minute to cool, drain and then set aside.</p>
<p>In a large bowl whisk together 1/4 cup each of tahini and extra virgin olive oil, the juice of 1 lemon, 1 tablespoon of honey, 1 teaspoon of ground cumin and salt to taste. If necessary, stir in 1 tablespoon or 2 of water to achieve a runny consistency.</p>
<p>
</p>
<p> </p>
<p>Now you’re ready to start cooking. Toss the beans with some olive oil in a large pan over heavy heat. Once you start to see some searing, slide them into the bowl with the tahini and mix until coated well.</p>
<p>Turn the heat down to medium, add some more oil to the pan and sauté a large sliced shallot and a few cloves of sliced garlic. After a minute, stir in the drained lentils, turn the heat up to medium-high and cook for another three to four minutes, stirring often.</p>
<p>Spread the crispy lentils over the beans and serve.</p>
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</p>Leek and tomato salad2021-09-08T09:48:35-04:002021-09-08T09:48:35-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16404-leek-and-tomato-saladDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5121/5121-leeksalad.jpg" alt=""></p><p>By David Cohen</p>
<p>This one is really about the blanched leeks, once prepped and stored in the fridge, I ended up eating them way more often than I would have. They were great for salads, omelets, enchiladas, on a bagel with cream cheese or sautéed with some mushrooms and garlic on top of some grilled lamb. So, if you’re going to go for it, prep three or four, they will last for days.</p>
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<p> </p>
<p>Another benefit of blanching, you don’t have to worry about cleaning them. Cut off the dark upper third of each leek and save for a soup or stew, then cut off the root end and discard.</p>
<p>Cut the leeks down the middle the long way, then into 1/8- to ¼-inch slices. Once you’ve cut up all of your leeks, slide them into a pot of boiling salted water, turn down the heat and simmer for about two minutes. Remove immediately and plunge them into an ice bath. Drain and store.</p>
<p>And we can’t not mention that it’s still tomato season, the blanched leeks along with a lemon vinaigrette make for a delicately flavorful salad.</p>
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<p> </p><p><img src="https://www.valleyreporter.com//images/issues/5121/5121-leeksalad.jpg" alt=""></p><p>By David Cohen</p>
<p>This one is really about the blanched leeks, once prepped and stored in the fridge, I ended up eating them way more often than I would have. They were great for salads, omelets, enchiladas, on a bagel with cream cheese or sautéed with some mushrooms and garlic on top of some grilled lamb. So, if you’re going to go for it, prep three or four, they will last for days.</p>
<p> </p>
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<p> </p>
<p> </p>
<p>Another benefit of blanching, you don’t have to worry about cleaning them. Cut off the dark upper third of each leek and save for a soup or stew, then cut off the root end and discard.</p>
<p>Cut the leeks down the middle the long way, then into 1/8- to ¼-inch slices. Once you’ve cut up all of your leeks, slide them into a pot of boiling salted water, turn down the heat and simmer for about two minutes. Remove immediately and plunge them into an ice bath. Drain and store.</p>
<p>And we can’t not mention that it’s still tomato season, the blanched leeks along with a lemon vinaigrette make for a delicately flavorful salad.</p>
<p> </p>
<p> </p>Frisee, corn, and potato salad2021-09-01T09:41:17-04:002021-09-01T09:41:17-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16403-frisee-corn-and-potato-saladDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5120/5120-Frisee.jpg" alt=""></p><p>By David Cohen</p>
<p>What I love about this salad is the way the frisee wilts a bit when you toss it with the hot corn. And then with a shallot Dijon vinaigrette -- late summer perfection!</p>
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<p>To make the vinaigrette, add a small minced shallot to a clean jar followed by 1 tablespoon of Dijon, a few heavy grinds of black pepper, 3 tablespoons of red wine vinegar and 6 of extra virgin olive oil. Shake it well and then salt to taste.</p>
<p>Cube or wedge some white or red potatoes into ½-inch pieces and then lightly boil in extra salty water until barely fork tender. Immediately strain and douse with cold water to keep them from cooking anymore.</p>
<p>Meanwhile, in a large pan, sauté a couple shucked corn and 3 finely chopped cloves of garlic for three to four minutes. Salt and pepper to taste.</p>
<p> </p>
<p>Wash and cut your frisee into bite-size pieces. Then, in a large bowl, toss it together with the potatoes and warm corn right out of the hot pan. Stir in the dressing and serve.</p>
<p>If you add a piece of salmon or chicken on top, douse that with some of the dressing as well.</p>
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</p><p><img src="https://www.valleyreporter.com//images/issues/5120/5120-Frisee.jpg" alt=""></p><p>By David Cohen</p>
<p>What I love about this salad is the way the frisee wilts a bit when you toss it with the hot corn. And then with a shallot Dijon vinaigrette -- late summer perfection!</p>
<p>
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</p>
<p>To make the vinaigrette, add a small minced shallot to a clean jar followed by 1 tablespoon of Dijon, a few heavy grinds of black pepper, 3 tablespoons of red wine vinegar and 6 of extra virgin olive oil. Shake it well and then salt to taste.</p>
<p>Cube or wedge some white or red potatoes into ½-inch pieces and then lightly boil in extra salty water until barely fork tender. Immediately strain and douse with cold water to keep them from cooking anymore.</p>
<p>Meanwhile, in a large pan, sauté a couple shucked corn and 3 finely chopped cloves of garlic for three to four minutes. Salt and pepper to taste.</p>
<p> </p>
<p>Wash and cut your frisee into bite-size pieces. Then, in a large bowl, toss it together with the potatoes and warm corn right out of the hot pan. Stir in the dressing and serve.</p>
<p>If you add a piece of salmon or chicken on top, douse that with some of the dressing as well.</p>
<p> </p>
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</p>Watermelon and green apple salad2021-08-19T09:35:40-04:002021-08-19T09:35:40-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16402-watermelon-and-green-apple-saladDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5119/5119-Watermellon.jpg" alt=""></p><p><strong>By David Cohen</strong></p>
<p><strong>Might be starting but summer isn’t over yet, and this salad is so perfect for a hot, humid evening with family or friends.</strong></p>
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<p><strong>In a large bowl, toss together a medium-cubed watermelon, two green apples cut into ¼-inch pieces, the zest from a lime, the juice from two limes, a couple of splashes of extra virgin olive oil, a small handful each of mint and cilantro and coarse salt to taste. </strong></p>
<p><strong>If you happen to have any around, toasted mustard seeds are nice -- as are chopped salted peanuts. And the key to keeping it from getting soggy? Prep everything ahead of time and then wait until the last possible minute to toss it all together.</strong></p>
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</p><p><img src="https://www.valleyreporter.com//images/issues/5119/5119-Watermellon.jpg" alt=""></p><p><strong>By David Cohen</strong></p>
<p><strong>Might be starting but summer isn’t over yet, and this salad is so perfect for a hot, humid evening with family or friends.</strong></p>
<p>
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</p>
<p><strong>In a large bowl, toss together a medium-cubed watermelon, two green apples cut into ¼-inch pieces, the zest from a lime, the juice from two limes, a couple of splashes of extra virgin olive oil, a small handful each of mint and cilantro and coarse salt to taste. </strong></p>
<p><strong>If you happen to have any around, toasted mustard seeds are nice -- as are chopped salted peanuts. And the key to keeping it from getting soggy? Prep everything ahead of time and then wait until the last possible minute to toss it all together.</strong></p>
<p>
</p>Mussels with sausage and white beans2021-08-19T10:15:24-04:002021-08-19T10:15:24-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16174-mussels-with-sausage-and-white-beansDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5118/5118-mussels.jpg" alt=""></p><p>On their own mussels aren’t really a meal, but they could be with a quick sausage and bean sauce. For 2 pounds of mussels, figure on two sausages, a can of drained white beans and about 12 ounces of your favorite store-bought or fresh tomato sauce.</p>
<p>Using a sharp knife, slice through the casings and slide the meat from the sausages into a hot sauce pan along with some minced shallot and garlic. Use a spatula to break up the meat while it’s cooking.</p>
<p>When it’s cooked through, add the tomato sauce, drained beans and for a little heat, some red pepper flakes. Cover and simmer for 10 minutes.</p>
<p>In a separate pot, bring 1/2 inch of clam stock or white wine to a boil, drop in the mussels, turn down the heat to medium and cover. After four minutes, pour in the sauce and a handful of chopped parsley. Give it a gentle stir, cover for another minute, check to see that the mussels are sufficiently cooked and then serve. Grated parmesan is optional.</p>
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<p><img src="https://www.valleyreporter.com//images/issues/5118/5118-mussels.jpg" alt=""></p><p>On their own mussels aren’t really a meal, but they could be with a quick sausage and bean sauce. For 2 pounds of mussels, figure on two sausages, a can of drained white beans and about 12 ounces of your favorite store-bought or fresh tomato sauce.</p>
<p>Using a sharp knife, slice through the casings and slide the meat from the sausages into a hot sauce pan along with some minced shallot and garlic. Use a spatula to break up the meat while it’s cooking.</p>
<p>When it’s cooked through, add the tomato sauce, drained beans and for a little heat, some red pepper flakes. Cover and simmer for 10 minutes.</p>
<p>In a separate pot, bring 1/2 inch of clam stock or white wine to a boil, drop in the mussels, turn down the heat to medium and cover. After four minutes, pour in the sauce and a handful of chopped parsley. Give it a gentle stir, cover for another minute, check to see that the mussels are sufficiently cooked and then serve. Grated parmesan is optional.</p>
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Tonnato sauce2021-08-12T10:09:09-04:002021-08-12T10:09:09-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16173-tonnato-sauceDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5117/5117-tonnato.jpg" alt=""></p><p>After you make this once, everyone in your household will be chanting for it before every meal. Tonnato is the bomb! It’s awesome on cutlets, but just as amazing on tomato toast, steak, chicken, shrimp, grilled vegetables, pita toasts, a substitute for mayonnaise in egg salad, the list goes on and on. You can’t go wrong, and you’ll have so much fun trying.</p>
<p> </p>
<p>Tonnato is reason enough to acquire a food processor if you don’t already have one. Add ½ cup of extra virgin olive oil, 1/4 cup drained capers, two drained cans of premium tuna fish in oil, a tin of drained anchovies, the juice of one lemon, and 1/2 teaspoon of black pepper. Process until smooth and salt to taste, but it shouldn’t need much.</p>
<p>If you want to thin it out, add some more olive oil. If you want to thicken it up, add some mayo. But don’t wait, make it now. I promise you’ll be wondering how you’ve lived this long without it.</p>
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<p><img src="https://www.valleyreporter.com//images/issues/5117/5117-tonnato.jpg" alt=""></p><p>After you make this once, everyone in your household will be chanting for it before every meal. Tonnato is the bomb! It’s awesome on cutlets, but just as amazing on tomato toast, steak, chicken, shrimp, grilled vegetables, pita toasts, a substitute for mayonnaise in egg salad, the list goes on and on. You can’t go wrong, and you’ll have so much fun trying.</p>
<p> </p>
<p>Tonnato is reason enough to acquire a food processor if you don’t already have one. Add ½ cup of extra virgin olive oil, 1/4 cup drained capers, two drained cans of premium tuna fish in oil, a tin of drained anchovies, the juice of one lemon, and 1/2 teaspoon of black pepper. Process until smooth and salt to taste, but it shouldn’t need much.</p>
<p>If you want to thin it out, add some more olive oil. If you want to thicken it up, add some mayo. But don’t wait, make it now. I promise you’ll be wondering how you’ve lived this long without it.</p>
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Yogurt herb marinated chicken2021-08-05T10:02:55-04:002021-08-05T10:02:55-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16172-yogurt-herb-marinated-chickenDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5116/5116-herbchicken.jpg" alt=""></p><p>“I wouldn’t feed white meat to my dog!” A local chef said this to me a while back when we were talking chicken, and I couldn’t agree more. Even fried, dark meat reigns supreme! However, in the spirit of open-mindedness, and the fact that my wife enjoys an occasional chicken breast, I gave this yogurt marinated chicken a try, and it was actually pretty tender and moist.</p>
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<p>In a large bowl, stir together 1/3 cup of whole milk yogurt, five minced garlic cloves, the zest from a lemon, a small handful of cilantro, a splash of olive oil, 4 teaspoons of dried oregano or za’atar, and salt and pepper. Mix in 2 pounds of chicken breasts or tenders, cover with saran and then put in the fridge for at least a few hours -- overnight is even better.</p>
<p>Remove the chicken from the fridge and then broil or grill making sure not to overcook and dry it out. To serve, top with a big squeeze of lemon juice and a sprinkle of dried herbs.</p>
<p>In case you wondering, chicken thighs work really well too.</p>
<p><img src="https://www.valleyreporter.com//images/issues/5116/5116-herbchicken.jpg" alt=""></p><p>“I wouldn’t feed white meat to my dog!” A local chef said this to me a while back when we were talking chicken, and I couldn’t agree more. Even fried, dark meat reigns supreme! However, in the spirit of open-mindedness, and the fact that my wife enjoys an occasional chicken breast, I gave this yogurt marinated chicken a try, and it was actually pretty tender and moist.</p>
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<p> </p>
<p>In a large bowl, stir together 1/3 cup of whole milk yogurt, five minced garlic cloves, the zest from a lemon, a small handful of cilantro, a splash of olive oil, 4 teaspoons of dried oregano or za’atar, and salt and pepper. Mix in 2 pounds of chicken breasts or tenders, cover with saran and then put in the fridge for at least a few hours -- overnight is even better.</p>
<p>Remove the chicken from the fridge and then broil or grill making sure not to overcook and dry it out. To serve, top with a big squeeze of lemon juice and a sprinkle of dried herbs.</p>
<p>In case you wondering, chicken thighs work really well too.</p>
Blistered tomatoes and basil2021-07-29T09:56:23-04:002021-07-29T09:56:23-04:00https://www.valleyreporter.com/index.php/news/food/56-recipes/16171-blistered-tomatoes-and-basilDavid Cohenjeff@valleyreporter.com<p><img src="https://www.valleyreporter.com//images/issues/5115/5115-Blistered.jpg" alt=""></p><p>Hard to go wrong with anything tomato these days, but this one way exceeded my expectations given how easy it was. The high heat really brought out the sweetness in the tomatoes and together with the balsamic and basil -- crazy good!</p>
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<p>Preheat your oven to 450. In a large bowl, toss together 1 pint of local cherry tomatoes, enough extra virgin olive oil to lightly coat, a healthy sprinkle of kosher salt and 1 tablespoon of balsamic vinegar.</p>
<p>Pop them in the oven for approximately 40 minutes or until they just start to split. Let cool for a minute and then stir in a large handful of coarsely chopped basil. That’s it!</p>
<p>Serve as a side dish or pour over some fish, chicken, pork or beef. You can’t go wrong; I think they’d even work on vanilla ice cream. And make sure you use a spatula on the pan to get every last drop.</p><p><img src="https://www.valleyreporter.com//images/issues/5115/5115-Blistered.jpg" alt=""></p><p>Hard to go wrong with anything tomato these days, but this one way exceeded my expectations given how easy it was. The high heat really brought out the sweetness in the tomatoes and together with the balsamic and basil -- crazy good!</p>
<p> </p>
<p>Preheat your oven to 450. In a large bowl, toss together 1 pint of local cherry tomatoes, enough extra virgin olive oil to lightly coat, a healthy sprinkle of kosher salt and 1 tablespoon of balsamic vinegar.</p>
<p>Pop them in the oven for approximately 40 minutes or until they just start to split. Let cool for a minute and then stir in a large handful of coarsely chopped basil. That’s it!</p>
<p>Serve as a side dish or pour over some fish, chicken, pork or beef. You can’t go wrong; I think they’d even work on vanilla ice cream. And make sure you use a spatula on the pan to get every last drop.</p>