Posts Tagged ‘beets’

Walnut Oil and Zucchini-Walnut Spice Bread

Tuesday, February 3rd, 2009

walnut021Roasty, toasty and mellow, walnut oil has recently become one of my favorite ingredients.   It is high in Omega-3 fatty acids and antioxidants, and is polyunsaturated.  Whisked into some aged balsamic vinegar, with a little crushed garlic, it is a fantastic salad dressing, especially for a salad of roasted beets and goat cheese.  It also adds a delicate but warm complexity to zucchini bread.   Just after my son was born last August, my mother baked us a batch of this wonderful zucchini bread, which freezes beautifully, and helped sustain us through the early days and nights as new parents.

Wet Ingredients:
3 eggs
1 3/4 cups granulated sugar
1 1/4 cups canola oil
2 1/2 cups grated zucchini
2 tsp vanilla extract

Dry Ingredients:
1 cup whole wheat flour
2 cups unbleached all purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves

To Finish:
1 1/2 cups walnuts, toasted and chopped
1 cup raisins
1 tbsp walnut oil

Preheat the oven to 350º. In a medium bowl, combine the wet ingredients. In a large bowl “sift” the dry ingredients together by whisking them gently, then gradually add in the wet ingredients and stir just to combine. Fold in the walnuts and raisins, and then add the walnut oil last.

Grease 2 large or 4 small loaf pans, and pour in the batter to about 3/4 full. Bake 45-50 minutes for small loaves, or 1 hour for large. Loaves are done when a cake tester inserted in the middle comes out clean (or with crumbs, but no batter.)

To freeze, wrap in waxed paper, then in foil, and then in a sealable freezer bag. Will keep for several months!

June Farmer’s Market Supper

Monday, June 25th, 2007

Carmelized Scallops, Sugar Snap Peas with Mint, and Roasted Beet Salad

The McCarren Park Farmer’s Market is starting to get exciting! The fish guys have been here for a few weeks (although sadly, no weakfish), but now my favorite weird vegetable guy is back, along with stalwarts RonnyBrook Farm, RedJacket Orchard and Dines Farms, among others. To celebrate, I made a super-plain, super-fresh dinner of fresh vegetables, herbs, and scallops.

If you want to make everything, the beets take about 1 1/2 hours, so start them first, then do the prep and cook the scallops and peas once the beets are finished roasting.

For Beets

1 bunch small- to medium-sized beets, greens and tips trimmed off
3 tbsp chopped chives
1 tbsp rice vinegar
1 1/2 tbsp walnut or olive oil
salt to taste

Preheat oven to 350. Wrap beets individually in aluminium foil. Roast 1+ hours. When beets are done, a knife should pierce them easily. Remove beets from the oven and allow to cool slightly. Remove skins, and cut into regular cubes. Dress in remaining ingredients.

For Scallops

10 large sea scallops, muscle removed (the little tough bit stuck to the side)
1/2 tbsp butter
kosher salt
pepper
1/3 cup white wine
2 cloves garlic, finely chopped
1/2 lemon

Heat a heavy-bottomed medium-large size saute pan or skillet over medium-high heat for 2-3 minutes. Add half the butter to the pan, and swirl to coat the surface. Place scallops in the pan on one flat end, in order from largest to smallest (so that the larger scallops cook for slightly longer.) Sprinkle with salt and pepper. Do not shake the pan or move the scallops in any way for 2 minutes, then carefully turn them over (tongs are the best scallop turner,) sprinkle with salt and pepper, and cook for another two minutes. Remove scallops to a warm plate, add the remaining butter, and cook the garlic in the butter for 30 seconds until just barely beginning to turn golden. Add wine and swirl over the bottom of the pan to deglaze, then use a rubber spatula to bring up any bits of scallop or friedness. Reduce to about two tbsp, and spoon over scallops before serving. Serve with lemon wedge.

For Peas

1/2 lb fresh sugar snap peas
1 tsp butter
1 bunch purple scallions, cut into julienne
a good handful of mint leaves, pulled from their stems and cut into chiffonade
salt

Melt butter in a medium skillet over medium-high heat. Add peas and saute for several minutes, until the peas turn bright green and lose any trace of “uncooked” taste. Just as they’re finishing, add scallions and mint and saute for about 30 more seconds until scallions lose their sharpness. Remove from heat and add salt to taste.

Serves 2.