Feast Your Eyes

Broccoli Soup - Feast Your Eyes

by Nanette Maxim, Posted Sep 24th 2010 @ 10:00AM

Former prez George H.W. Bush may not mourn the end of broccoli season in the Northeast, but I do. California will always keep us supplied, of course, but the deep green heads we've been pulling out of the garden and finding at farmers markets will be missed until next season.

Time to do the vegetable proud with an elegant soup, courtesy of a recipe from blogger latartinegourmande that has Thai flavors of coconut milk and galangal, and is topped with glistening salmon roe. Want broccoli soup that's creamy and traditional and served with croutons and not fish eggs? Try this Kitchen Daily recipe.

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Hearty Chili - Feast Your Eyes

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by Nanette Maxim, Posted Sep 23rd 2010 @ 10:00AM

Hearty Chili Photo: Brown Eyed Baker, Flickr

Is it too early to switch kitchen talk from cool green salads to warm, hearty stews? Never, when it comes to chili. Whether you like a classic chili con carne; a steak-rich smokin' Texas chili; a pork-cannelini bean-and lime juice-based white chili, or a three-bean vegetarian chili, this is the low-cooked, slow-cooked food that seems just right as the leaves start putting on their autumn display.

Blogger browneyedbaker is a chili con carne fan, who, in this recipe, uses cornmeal to thicken the pot. Chef Marcus Samuelsson gives chipotles their moment in the sun in his recipe.

And visit Kitchen Daily for dozens of other chili recipes that are bound to spice up your table.

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Swiss Chard Chili - Feast Your Eyes

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by Nanette Maxim, Posted Sep 22nd 2010 @ 10:00AM

Photo: veggiefrog, Flickr

Put a little green in your chili. No, not green peppers but greens like Swiss chard. Rich, succulent chard adds texture, deep flavor, and, a healthy dose of Vitamins A and C to the mix. This easy recipe comes from blogger veggiefrog, who also piles on the white beans and garlic. (See yesterday's post for more on chili,)

Swiss chard comes in a rainbow of varieties and colors, and a couple of my favorites are 'Rhubarb' and 'Ruby Red'. Its perfect in its simplest form, braised with olive oil and garlic, as in this recipe from Kitchen Daily contributor Alexis Touchet. And if you want to include it in an absolutely delicious one-dish dinner, try contributor Ruth Cousineau's Nutty Swiss Chard, Squash, and Cannelini Bake.

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Sweet Potato Black Bean Chili - Feast Your Eyes

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by Nanette Maxim, Posted Sep 21st 2010 @ 10:00AM

Sweet Potato Black Bean Chili Photo: flyzipper, Flickr

Chili with a sweet side? Bring it on. Blogger flyzipper (which, we assume, has nothing to do with food, but let's just stop there) turns up the heat in this vegetarian chili with jalapeños and hot banana peppers, but balances it with sweet potatoes, red bell peppers, and adzuki beans (as well as black beans). Adzuki are the mellow-flavored red beans used well in Asian foods, such as the sweet and sticky daifuku mochi (rice cakes stuffed with red-bean paste).

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Pizza with Broccoli, Pepper, Sausage, and Onion - Feast Your Eyes

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by Nanette Maxim, Posted Sep 20th 2010 @ 10:00AM

Photo: anjuli_ayer, Flickr

With pizza in a cone trying to elbow a good old pie out of the way, it's nice to see someone is still heating up the stone and slipping a sausage, broccoli, and cheese pizza into the oven. It's not that I'm anti-cone. It's more that I'm pro-pie.

That said, you can still take the pizza to plenty of places that don't include pepperoni. When you've got a salt jones, try a Canadian bacon and sauerkraut pie, and if you're craving big meat and big cheese try this superquick roast-beef-and-blue-cheese number.

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Cabbage Salad with Broccoli, Pepper, Radish - Feast Your Eyes

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by Nanette Maxim, Posted Sep 17th 2010 @ 10:00AM

Photo: you can count on me, Flickr

Most of us who belong to a community-supported-agriculture group (CSA), have had the vaguely disappointing experience of opening our share for the week and seeing a big mound of cabbage (or zucchini, or whatever happens to be harvested that week). And what can we do with 6 cabbages? But it's the whimsy of the harvest and you have to get creative.

Blogger everybodylikes sandwiches made her cabbage share into a dinner-worthy salad with red peppers, broccoli, radishes, onion, walnuts, and raisins, and served it with a buttermilk dressing (get her recipe here).

I happen to be a cabbage lover, and so is chef Marcus Samuelsson, who offers up an earthy shiitake mushroom salad that also features Savoy cabbage. And this warm cabbage-and-apple salad with shredded pork is a one-dish meal that tastes of early fall.

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Plum Galette - Feast Your Eyes

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by Nanette Maxim, Posted Sep 16th 2010 @ 10:00AM

Photo: Dessert First, Flickr

The galette is loosey-goosey when it comes to the formality of a tart crust, nicely fluted and symmetrical. Rustic is the word for a galette, which is buttery, flakey, and fruity-everything you want in a tart without the fussiness. Blogger dessertfirst goes two ways with her plum galette, above: one more traditional, with almond frangipane; and the second with a cocoa-kissed crust and a touch of star anise.

Mix up the fruit in these recipes for a blood-orange galette with salted caramel sauce, or a roasted balsamic pear version. Savory ingredients love the galette as well: Try this mushroom-and-leek variation, or a roasted vegetable galette with olives.

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Moroccan Chicken with Apricot Olive Relish - Feast Your Eyes

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by Nanette Maxim, Posted Sep 15th 2010 @ 10:00AM

Photo: thebittenword.com, Flickr

You can make a tagine in a regular cast-iron pot with an enameled bottom, but to use the traditional cone-topped ceramic vessel for which the stew is named is to do your cooking a huge favor. The tagine, a North African casserole dish, traps the steam in the cone while the stew is cooking, and sends it back down to the pot. The result? Moist, tender meat and fragrant fruits and vegetables. Bloggers the bittenword combined classic sweet and savory flavors using chicken, apricots, and olives. Experiment with these recipes for Moroccan chicken and couscous, Moroccan chicken breasts, and a chicken tagine with pomegranates.

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Stuffed Peppers and Onions - Feast Your Eyes

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by Nanette Maxim, Posted Sep 14th 2010 @ 10:00AM

Photo: anjuli_ayer, Flickr

Are stuffed peppers something you think Betty Draper would have thrown together on the cook's night off? OK, they can be that-but get beyond the rice-ground beef-and-canned tomato soup Mad Men-era version, and kick it. A roasted pepper can cradle turkey sausage and smoked cheese, or shrimp and ricotta salata. It can overflow with chorizo or bulgur.

Onions, especially sweet ones such as Vidalia, make a terrific stuffed side dish, as in this recipe for mushrooms, wild rice, and hazelnuts. Served with a chilled aquavit, this might be a Sterling Cooper man's dream.

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Ratatouille - Feast Your Eyes

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by Nanette Maxim, Posted Sep 13th 2010 @ 10:00AM

Photo: smitten, Flickr

The chunky, herb-fragrant Provençal summer stew of tomatoes, eggplant, and peppers got a serious makeover years back. The king of lean cuisine, French chef Michel Guérard, gave ratatouille a new name, confit bayaldi, cutting out the frying process, and layering the vegetables before baking them. It's a circle of inspiration with this dish: Guérard played with an eggplant-heavy Turkish dish called Imam Bayaldi. Then chef Thomas Keller came along and added a tomato and pepper sauce as a base, and a vinaigrette sprinkled over the top. Blogger smittenkitchen picked up the torch and gave the fanned assembly a personal treatment, and serves it with couscous and a bit of goat's-milk cheese (get her recipe, a variation on Keller's, here).

Visit Kitchen Daily for more recipes for ratatouille, which, given a little experimentation, you can call anything you like.

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