Recipe by Shawn McClain from Food & Wine
6 tablespoons unsalted butter
1/4 cup thinly sliced fresh ginger
1 garlic clove, minced
4 cardamom pods
3 pounds carrots, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)
2 tablespoons sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and freshly ground pepper
In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper.
Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.
The carrots can be refrigerated overnight. Rewarm before serving.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Sunday, April 3, 2011
Tuesday, February 22, 2011
Fettuccine With Asparagus
1 1/2 pounds of asparagus
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.
Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.
Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.
Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.
Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.
Thursday, January 6, 2011
Tortilla Española
Recipe from Penelope Casas The Foods & Wines of Spain
1 cup olive oil
4 large potatoes, peeled and cut in 1/8 inch slices
Coarse salt
1 large onion, thinly sliced
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. (The potatoes will remain separated, not in a "cake.")
Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the egg. Let the mixture sit 15 minutes.
Heat 2 tablespoons of the reserved oil in a large skillet until very hot (you may use the same skillet as long as absolutely nothing is stuck to the bottom). Add the potato and egg mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of oil to the pan, then flip the omelet back into the skillet to brown on the other side. (If your skillet was not hot enough, some of the omelet may stick to the pan. If this happens, don't despair; scrape off the pieces and fit them into their places on the omelet. With subsequent flips, the pieces will mesh with the omelet.)
Lower the heat to medium. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it has been sitting for several hours.
1 cup olive oil
4 large potatoes, peeled and cut in 1/8 inch slices
Coarse salt
1 large onion, thinly sliced
4 large eggs
Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. (The potatoes will remain separated, not in a "cake.")
Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the egg. Let the mixture sit 15 minutes.
Heat 2 tablespoons of the reserved oil in a large skillet until very hot (you may use the same skillet as long as absolutely nothing is stuck to the bottom). Add the potato and egg mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of oil to the pan, then flip the omelet back into the skillet to brown on the other side. (If your skillet was not hot enough, some of the omelet may stick to the pan. If this happens, don't despair; scrape off the pieces and fit them into their places on the omelet. With subsequent flips, the pieces will mesh with the omelet.)
Lower the heat to medium. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it has been sitting for several hours.
Wednesday, January 5, 2011
Eggplant Parmesan
Recipe adapted from Jamie's Italy by Jamie Oliver
3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves
Salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional.
Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Yield: 4 to 5 main dish servings.
3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves
Salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional.
Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Yield: 4 to 5 main dish servings.
Castilian-Style Potatoes
Recipe from Penelope Casas The Foods & Wines of Spain
3 tablespoons olive oil
3 tablespoons minced onion
1 clove garlic, minced
3 large potatoes, cubed
1 tablespoon flour
1 teaspoon paprika
Salt
Freshly ground pepper
1 bay leaf
Heat the oil in a shallow casserole. Saute the onion and garlic until the onion is wilted. Add the potatoes and saute 5 minutes more. Sprinkle in the flour and paprika, stirring to coat the potatoes. Barely cover the potatoes with hot water. Add salt, pepper, and bay leaf and cook, covered, until the potatoes are tender and most of the liquid absorbed, about 20 minutes.
3 tablespoons olive oil
3 tablespoons minced onion
1 clove garlic, minced
3 large potatoes, cubed
1 tablespoon flour
1 teaspoon paprika
Salt
Freshly ground pepper
1 bay leaf
Heat the oil in a shallow casserole. Saute the onion and garlic until the onion is wilted. Add the potatoes and saute 5 minutes more. Sprinkle in the flour and paprika, stirring to coat the potatoes. Barely cover the potatoes with hot water. Add salt, pepper, and bay leaf and cook, covered, until the potatoes are tender and most of the liquid absorbed, about 20 minutes.
Monday, January 3, 2011
Tofu and Green Beans in a Lemongrass Broth
2 stalks of fresh lemongrass, roughly chopped (the whole lot)
2 thick slices of ginger
6 kaffir lime leaves (or zest of 1 lime)
1 large bunch of coriander (cliantro), well washed and shaken dry
Sea salt
1 tablespoon of tamari or soy sauce
1 tablespoon of palm sugar or brown sugar
1 x 300g (10 oz) packet of organic silken tofu
A large handful of green beans, topped and tailed
1 teaspoon of macadamia or light olive oil
2 small red onions, thinly sliced
2 cloves of garlic, thinly sliced
1 red chilli, finely chopped
½ teaspoon of turmeric
200ml of coconut milk
Rice, to serve
Fried shallots, to serve (optional)
Prepare your rice before you begin.
Place the first 3 ingredients into a saucepan. Cut the leaves from the stalks of the coriander and set them aside. Roughly chop the stalks and, if you are lucky enough to have the roots with your coriander, roughly chop them too. Chuck these in to the saucepan, add 1 ½ cups of water and a good pinch of salt. Bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to a little over half. Strain into a jug and stir in the tamari and sugar.
Gently drain the tofu. Place it carefully on a wad of kitchen paper and slice into cubes (don’t be precious – it will dissolve a little into the sauce). Slice the beans into 5cm (2 inch) lengths. Bring a saucepan of water to the boil, throw in the beans and simmer them for 3 minutes. Drain and set aside.
Heat a frying pan, add the oil and when it is hot add the onions, garlic and chilli. Stir fry over a high heat for 2 minutes and then add the par-cooked beans and the turmeric. Pour in the broth, add the tofu and gently stir. Add the coconut milk and simmer the whole lot for about 5 minutes. Add the reserved coriander leaves (yes, all of them), stir and simmer for a further minute.
Taste for salt, adjusting as you see fit - a splash of fish sauce (nam pla) is good - and serve over rice. Scatter each dish with fried shallots, if using, and serve immediately.
2 thick slices of ginger
6 kaffir lime leaves (or zest of 1 lime)
1 large bunch of coriander (cliantro), well washed and shaken dry
Sea salt
1 tablespoon of tamari or soy sauce
1 tablespoon of palm sugar or brown sugar
1 x 300g (10 oz) packet of organic silken tofu
A large handful of green beans, topped and tailed
1 teaspoon of macadamia or light olive oil
2 small red onions, thinly sliced
2 cloves of garlic, thinly sliced
1 red chilli, finely chopped
½ teaspoon of turmeric
200ml of coconut milk
Rice, to serve
Fried shallots, to serve (optional)
Prepare your rice before you begin.
Place the first 3 ingredients into a saucepan. Cut the leaves from the stalks of the coriander and set them aside. Roughly chop the stalks and, if you are lucky enough to have the roots with your coriander, roughly chop them too. Chuck these in to the saucepan, add 1 ½ cups of water and a good pinch of salt. Bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to a little over half. Strain into a jug and stir in the tamari and sugar.
Gently drain the tofu. Place it carefully on a wad of kitchen paper and slice into cubes (don’t be precious – it will dissolve a little into the sauce). Slice the beans into 5cm (2 inch) lengths. Bring a saucepan of water to the boil, throw in the beans and simmer them for 3 minutes. Drain and set aside.
Heat a frying pan, add the oil and when it is hot add the onions, garlic and chilli. Stir fry over a high heat for 2 minutes and then add the par-cooked beans and the turmeric. Pour in the broth, add the tofu and gently stir. Add the coconut milk and simmer the whole lot for about 5 minutes. Add the reserved coriander leaves (yes, all of them), stir and simmer for a further minute.
Taste for salt, adjusting as you see fit - a splash of fish sauce (nam pla) is good - and serve over rice. Scatter each dish with fried shallots, if using, and serve immediately.
Wednesday, December 22, 2010
Roasted Asparagus with Parmesan
Recipe by Mark Bittman in The Minimalist Entertains
1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
This recipe is easily varied. For instance, forget the topping and toss the spears with 1 tablespoon of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 tablespoon peanut oil instead of olive oil or butter. Halfway through roasting, add 1 tablespoon of soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 tablespoons of sesame seeds and run under the broiler until they pop, about 1 minute. Finish with a teaspoon or two of soy sauce.
1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
This recipe is easily varied. For instance, forget the topping and toss the spears with 1 tablespoon of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 tablespoon peanut oil instead of olive oil or butter. Halfway through roasting, add 1 tablespoon of soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 tablespoons of sesame seeds and run under the broiler until they pop, about 1 minute. Finish with a teaspoon or two of soy sauce.
Thursday, December 16, 2010
String Beans With Ginger and Garlic
Recipe from The New York Times
Salt
2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
4 tablespoons vegetable oil
1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
4 medium-size garlic cloves, minced
Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Salt
2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
4 tablespoons vegetable oil
1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
4 medium-size garlic cloves, minced
Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Wednesday, December 15, 2010
Honey-Roasted Squash
Recipe from O, The Oprah Magazine
5 pound(s) mixed winter squash
1 piece(s) (2 inches) ginger, peeled
1/4 cup(s) honey
2 tablespoon(s) unsalted butter, melted
1/2 teaspoon(s) kosher salt
Preheat oven to 450 degrees, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger, and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
5 pound(s) mixed winter squash
1 piece(s) (2 inches) ginger, peeled
1/4 cup(s) honey
2 tablespoon(s) unsalted butter, melted
1/2 teaspoon(s) kosher salt
Preheat oven to 450 degrees, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger, and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
Monday, December 6, 2010
Spinach Lasagna
Recipe by Mark Bittman for The New York Times
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
Monday, November 22, 2010
Stuffed Artichokes
Recipe from Daily Candy
4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling
Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).
Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.
Combine bread crumbs, Parmesan, and oregano in a bowl.
Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.
Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.
4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling
Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).
Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.
Combine bread crumbs, Parmesan, and oregano in a bowl.
Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.
Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.
Green Beans with Almonds
1/2 pound green beans, trimmed
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced
Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced
Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.
Monday, November 15, 2010
Zucchini Cakes
Recipe from Real Food Has Curves for The New York Times
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
Grate the onion into the bowl using the large holes of the box grater.
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
Grate the onion into the bowl using the large holes of the box grater.
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6
Carrot-Parsnip Soup With Parsnip Chips
Recipe from "Cooking Light Way to Cook Vegetarian" for The New York Times
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Yield: 6 servings.
Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Yield: 6 servings.
Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.
Roasted Vegetable Galette With Olives
Recipe from Eating Well for The New York Times
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.
Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing
To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.
Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing
To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
Sunday, November 14, 2010
Rajas con Crema
6 chiles poblanos
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream
Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.
Optional: add corn kernels and/or sliced mushrooms to the rajas.
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream
Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.
Optional: add corn kernels and/or sliced mushrooms to the rajas.
Saturday, November 13, 2010
Lentil-Walnut Burgers
Recipe from Martha Stewart's Everyday Food
Yield: Serves 4
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
Serve with Yogurt Cilantro Sauce.
Per serving: 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
Yield: Serves 4
3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large eggIn a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
Serve with Yogurt Cilantro Sauce.
Per serving: 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
Kale Chips
Recipe adapted from Giada De Laurentiis for the Food Network
Several large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Several large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Garlic Roasted Potatoes
Recipe from Ina Garten for the Food Network
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Friday, November 12, 2010
Asparagus Gruyere Tart
Recipe from Martha Stewart's Everyday Food
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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