Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: January 30, 2014
Because sometimes we need some silly in our lives, and because we must decide what to do with all the bountiful goodness of root vegetables currently in season, I decided to make Root–a-touille a Ratatouille made with root vegetables.
The star of this recipe, believe it or not, is the infamous rutabaga. You can smash, roast, make chips, soup… a rutabaga so many ways…and still not to be a great fan of it. I picked up some rutabagas from the Farmers market from the folks at Johnson’s Backyard Gardens. They have fantastic organic root vegetables. https://www.jbgorganic.com
Rutabaga has a very particular flavor, a cross between a radish and a potato (and some funk ca-baggey smell). This root vegetable is from Sweden and it is the result of crossing a cabbage and a turnip. But if you use this flavor profile in your favor it compliments and harmonize well with other roots. I thought about making a variation of ratatouille, using primarily roots. It was a success! In this particular dish the rutabagas bring the whole root clan together and the funky root smell cooks away. I really believe you are going to like rutabagas after eating them in this way.
Cooking your vegetables in this ratatouille-like style is gonna make you want to eat them more often. I even made my Grandma this recipe and she thought she would not like, and she loved it!… The only objection she had? Too much rosemary. I adjusted the recipe so no worries. I hope you enjoy the recipe. It is a warm and easy to prepare casserole that your whole family will enjoy.
Root-a- touille
Serves 4 or 2 hungry vegetarian for dinner.
1 rutabaga
1 sweet potato
1-2 green zucchini
(I use the light green zucchini or “mexican” zucchini as they call it here in austin)
2-3 small red potatoes
2 tomatoes diced
1 garlic clove
½ yellow onion small diced
1 glug of Extra Virgin Olive Oil.
2-3 tablespoons of melted butter
1 teaspoon Herbs de Provence
1 sprig of thyme and rosemary.
1 glug of Extra Virgin Olive Oil.
Salt and pepper to taste.
3-4 Tablespoons grated Parmesan cheese.
Preparation:
Preheat oven at 400F/200C
1. Using a Mandolin, thinly slice the rutabaga, sweet potato, zucchini, potatoes.
(I love this japanese mandolin is easy and fun to use and clean up in a flash! next time I will make sure I have my gloves on!)
2. Quick saute in Extra Virgin Olive Oil the Onions, garlic, tomatoes, season with salt and pepper a pinch of the herbs de provence, fresh thyme and the sprig of rosemary.
3. Place this tomato saute in a gratin-stone ware or glass baking dish will work to.
4. Start layering the root slices, over the sauteed tomato-onion-garlic. Alternate the colors and different type of roots and zucchini (see photo below) and work all your way around.
5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.
6. Bake for about 25-30 minutes, cover with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes to achive a great gratin crust until golden brown.
7. Serve warm.
You can serve it as a side dish with fish, chicken or a simple soup and crusty bread for a vegetarian meal.Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 12, 2013
So many Kale… so little time… root vegetables, pumpkins, sweet potatoes, all kinds of potatoes, carrots; an Autumn cornucopia is here and with it Thanksgiving. So gear up! I will be posting side dish appetizers, entrees, and everything with the potential of being on your Thanksgiving table… I think it’s great to add new dishes to the traditional menu, or revamp old recipes. And even if you are not a Thanksgiving celebration type, this seasonal produce is what you will enjoy preparing, whether it’s lunch, or dinner or a simple snak-petizer like this Sweet Potato Kale and Quinoa Fritters.
These little fritters are scrumptiously good. Loaded with vitamins and flavor, this little patties that have a crispy exterior and a soft creamy interior. The quinoa adds texture and a little crunch. Call them patties, fritters, creatures; you’re gonna love them. They taste equally good when they are warm or room temperature.
They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.
Sweet Potato Kale and Quinoa Fritters
Makes 18-20 / 2”mini patties or 6 / 3.5” side patties
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped. I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
2 eggs (vegan: substitute 2 tablespoons ground flaxseed + 3 tablespoons of water)
½ cup panko or any kind of plain breadcrumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4-6 tablespoons grapeseed oil, peanut oil, or coconut oil to pan fry them.
*See note for an alternative cooking method on the bottom of the post…
For the dipping sauce:
¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of kosher salt
pinch of black pepper
In a small cup mix all ingredients and chill.
Hot sauce of your preference. I highly recommend Sriracha Sauce.
Directions:
1.-
Devein the Kale, make it into a tight roll and chop chiffonade style.
2.-
In a medium size bowl, place all ingredients and mix well.
3.-
In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.
4.-
Cool them on a rack.
Serve warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!
Enjoy!!!
*Note:Many people have asked me about baking these fritters. It never occurred to me to bake a fritter… So I made a batch and baked half and fried half to see the differences in flavor and texture. Here is the veredict:
Baked Version:
I Baked them at 375F on a sheet pan lined with parchment. I brushed each patty with some grape seed oil and baked for 15-20 minutes flipping them half way.
The results: Texture is more firm and they hold up more like a patty, where the inside is a little more dense. They do not remind me a fritter at all since they have no crispy outside texture.
Pan Fried:
Well you see the results, they really do not absorb a lot of oil, I love love the contrast in textures, crispy caramelized outside, and creamy less thight inside. For me this is fritter.
I like them both in their own category… but a fritter its a fritter!
They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.
Course
Appetizer, Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine
Healthy, wholesome
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Ingredients
3cupsSweet potato, about 1 large-2 medium potatoes,stemmed and pureed.
2cupsQuinoa,cooked
2cupsLacinato-Dino Kale,chopped chiffonade
2Eggs
3teaspoonsCornstarch
1/2cupPanko Japanese style breadcrumbs, or any kind of plain bread crumbs.If you have gluten allergies, ground old fashion oats or almond meal will work.
1teaspoonfresh ginger,grated
1pinchsmoked paprika
1teaspoonfresh ground black pepper
1teaspoonkosher salt
4-6tablespoonsgrape seed oil, or coconut oil,to pan fry them
Dipping Sauce:
1/4cupGreek yogurt
1teaspoonfreshly grated ginger
1pinchsalt
1pinchblack pepper
Sriracha Sauce,to taste.
Instructions
1. Devein the Kale, make it into a tight roll and chop chiffonade style.
2. In a medium size bowl, place all ingredients and mix well.
3.In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil. With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.
4.Cool them on a rack.
5. Mix all ingredients of the dipping sauce on a small bowl.
Serve fritters while warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 6, 2013
Hands down.. (heheh and fingers also) this kind of potatoes are in my top recipes list. Fingerling potatoes are a family of heritage potatoes that naturally grown much smaller than conventional potatoes. You will find them in season for Fall and they can also be grown at home, in temperate climates.
They have an elongated and a slightly knobbly shape, that resembles fingers. These little potatoes are extremely flavorful, they are waxy , starchy and colorful, from creamy white, orange to rich purple. They can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes.
What makes them so special is their texture; they are creamy and starchy but waxy and have a rich earthiness, especially the purple ones. I love the skin when you roast them, it becomes crispy and the inside creamy and tender. This recipe, combines the roasted potato, the herbed garlic butter with the toasted almonds that give an extra crunch. For me is all about the texture and flavor contrast, creamy-roasted potato skin, salty, buttery and lemony, herb-garlic and the nutty crunch, that makes this potatoes the bomb!
They cook pretty fast and they can be a show stopper for your Thanksgiving dinner… or any other special meal. Because of their shape I frequently serve them as an appetizer. They taste good warm or at room temperature… you will be licking your fingers after tasting this recipe!
Roasted Fingerling potatoes with garlic, herbs & almonds
Serves 6 … or many more if served as an appetizer.
2 pound bag fingerling potatoes (organic preferable)
1 small bunch of parsley finely chopped
3 rosemary sprigs remove leaves from sprig and roughly chop.
4 thyme sprigs remove leaves from sprig and roughly chop.
1 teaspoon dry dill
3 garlic cloves finely chopped
1 or 2 drizzle of Extra Virgin Olive Oil
4-6 tablespoons of butter
the zest of one lemon and the juice of half.
¼ cup toasted almonds.
Sea salt and ground pepper to taste.
Directions:
In a medium size pot, parboil the potatoes for about 5 minutes.
Drain them, and cut the bigger potatoes on a bias.
Preheat the oven at 400F /200C
In a separate small pot, melt the butter add the garlic and heat for about 1 minute. Add chopped herbs and let stand at room temperature.
Place the potatoes on a baking sheet lined with aluminum foil, drizzle with olive oil, salt, and pepper. Roast them for about 20-25 minute. Check for doneness.
Once they are fork tender and show some color from roasting, remove from oven and drizzle the butter and herb mixture. Toss well and pop them back in the oven for about 3-4 more minutes.
Pull them out of the oven and sprinkle the chopped almonds, zest and drizzle with lemon.
Serve warm. Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: July 17, 2013
I had the fortune to travel to Spain in company of my Grandma Ana, she is an 80 years young Lady a globetrotter and highly energized with an incredible charisma. You can imagine what a trip I had with her! … it was one of the best experiences of my life. We traveled for two weeks, starting from Madrid, clockwise all around the country from Segovia, Valladolid, Burgos, Vitória, Bilbao, San Sebastián, Pamplona, Zaragoza, Barcelona, Tarragona, Valencia, Granada, Costa del Sol, Gibraltar, Sevilla , Toledo…Yes! This lady traveled for the 7th time to Spain, just for the pleasure of it and decided to take me along with her… I said it was about time grandma! Lol!…
We had very diverse food, a little sample from the different regions. Seville is a beautiful city and the Gazpacho Andaluz stole my heart. It was simply fresh, smooth, light, true to its tomato nature. Me being from Mexico and have studied culinary arts, I have had lots of different versions of Gazpacho, and frankly the mind of my palette always connected it to eating salsa with a missing ingredient!(oops I said it!). It had to be in Seville where I discovered the real deal… good place to be right?.
My grandma and I were having lunch at the hotel and of course I asked for Gazpacho as an appetizer. When I had the first spoonful I was hooked. Smooth, velvety, sweet, acid, fresh tomato flavored cold soup with little crunchy pieces (tropezones) of diced seedless cucumbers, bell peppers , white onion, seedless tomato, white bread, drizzled with a fantastic Extra Virgin Olive Oil from the region. I finished my bowl cleaning it with a piece of bread as is good manners in Spain; and before the next course, I apologized to my grandma and I had to get up from the table. I could not wait to talk to the person who had made this cosmic cold soup. Who made the Gazpacho I asked the waitress?… “Chef Fernando”he replied…
Chef Fernando was really friendly and share the recipe with me, I also I asked his secret to such a smooth velvety texture, He said “mucha maquina” meaning lots of time on the food blender, or food processor, he explained me that by blending it long enough it will marry the flavors and give the right consistency. Well now this is one of my favorite dishes to make in summer during tomato season. You have to have good quality tomatoes there’s no way around. I’m sure you have access to a good Farmer Market in your city, go the extra mile to get them fresh, is worth it.
Gazpacho Andaluz
Recipe adapted by the Good Samaritan Fernando the Sevillian chef.
Serves 4 or 2 good-hearted Sevillians!
Ingredients:
2 small day old demi-baguettes or one small ciabatta bread
1.5lbs of ripe tomatoes skinned and (seeded optional)
10-15 Cherry and Gold tomatoes cut in halves.
1 Jade Cucumber (English cucumber is best if you are using regular cucumber remove the seeds it will work fine.)
1 green bell pepper
3 cloves of garlic
3 Tablespoons of Sherry Vinegar
½ cup of good fresh quality Extra Virgin Olive Oil.
½ teaspoon sea salt
1 pinch of white or black pepper
My spin: 1 sprig of fresh thyme and fresh oregano
Garnish:
Cherry and Gold tomatoes
Diced bell peppers
Finely slivered white onion
Slices or diced cucumber
Fresh thyme
Ciabatta bread toasted
Sea Salt, Extra Virgin Olive Oil to taste.
*(Cubes of ham, diced hard boil egg is also good variation).
Method:
First, break bread into pieces, and let it soak with about ¼ of a cup of water.( About 20.min.).In the mean time prepare the Tomato Concasse, this is a great french technique to skin the tomatoes (and is really easy and fast). Next get ready with medium size pot of boiling water and a bowl with cold ice water. With a paring knife, make a shallow cross on the back of the tomato. Blanch the tomato for about 20-30 seconds. (Depending if you store your tomatoes on the refrigerator, or at room temperature). Quickly shock the tomato in the ice water bowl to stop the cooking process. And proceed with the rest. Remove them from ice bath and with a paring knife remove the skin from the bottom cross of the tomato. It is so easy you will want to do this every time.
Cut the tomatoes in quarters and remove seeds. In a food processor or blender, place the tomatoes, cucumber, bell pepper, soaking bread garlic, herbs, sea salt, vinegar, and Extra Virgin Olive Oil. Add a little water for desired consistency, and just like Chef Fernando said “Mucha Maquina” Blend it throughly.
If you find it not to smooth you can pass the soup through a fine sieve. Refrigerate soup for about 30-45 min. Serve cold with garnishes on the side so each person can customize their soup. Enjoy!
Gazpacho Andaluz, the greatest cold soup…Ole! ~
Enjoy!
Music Pairing: Paco de Lucia, Manolo Sanlucar- Sevillana a Dos Guitarras
Recipe adapted by the Good Samaritan Fernando the Sevillian chef. Serves 4 or 2 good-hearted Sevillians!
Course
Brunch, Soup
Cuisine
Spain
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
AuthorMariana McEnroe
Ingredients
2small day old demi-baguettes or one small ciabatta bread
1.5lbsof ripe tomatoes skinned andseeded optional
10-15Cherry and Gold tomatoes cut in halves.
1Jade CucumberEnglish cucumber is best if you are using regular cucumber remove the seeds it will work fine.
1green bell pepper
3clovesof garlic
3Tablespoonsof Sherry Vinegar
½cupof good fresh quality Extra Virgin Olive Oil.
½teaspoonsea salt
1pinchof white or black pepper
My spin: 1 sprig of fresh thyme and fresh oregano
Garnish:
Cherry and Gold tomatoes
Diced bell peppers
Finely slivered white onion
Slicesor diced cucumber
Fresh thyme
Ciabatta bread toasted
Sea SaltExtra Virgin Olive Oil to taste.
*Cubes of ham, diced hard boil egg is also good variation.
Instructions
First, break bread into pieces, and let it soak with about ¼ of a cup of water.( About 20.min.).In the mean time prepare the Tomato Concasse, this is a great french technique to skin the tomatoes (and is really easy and fast). Next get ready with medium size pot of boiling water and a bowl with cold ice water. With a paring knife, make a shallow cross on the back of the tomato. Blanch the tomato for about 20-30 seconds. (Depending if you store your tomatoes on the refrigerator, or at room temperature). Quickly shock the tomato in the ice water bowl to stop the cooking process. And proceed with the rest. Remove them from ice bath and with a paring knife remove the skin from the bottom cross of the tomato. It is so easy you will want to do this every time.
Cut the tomatoes in quarters and remove seeds. In a food processor or blender, place the tomatoes, cucumber, bell pepper, soaking bread garlic, herbs, sea salt, vinegar, and Extra Virgin Olive Oil. Add a little water for desired consistency, and just like Chef Fernando said “Mucha Maquina” Blend it throughly.
If you find it not to smooth you can pass the soup through a fine sieve. Refrigerate soup for about 30-45 min. Serve cold with garnishes on the side so each person can customize their soup. Enjoy!
