herbiehancock

Chickpea Salad with Lemon, Parmigiano-Reggiano and Fresh Herbs courtesy of Bon Appetit Ingredients 1 15-ounce can chickpeas, rinsed, drained 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 2 tablespoons fresh lemon juice 4 teaspoons extra-virgin olive oil 1 garlic clove, grated (or pressed) 1/3 cup (packed) freshly grated Parmigiano-Reggiano cheese Kosher salt and freshly ground black pepper Method Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and garlic in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season with kosher salt and freshly ground black pepper. (Can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.) NOTES This is one of those dishes that my friend Amy calls a "duh recipe," as in, duh, why did I never think to put these things together? So true. I think of myself as a...

I love tabbouleh. Love. LOOOOOVE. And I can tell you exactly why: 1. I love chewy grains. 2. I love cold foods that have sharp, bright flavors. 3. I love eating mouthfuls of fresh herbs. This bowl... someone give me a massive spoon. And a napkin. This is my new addiction. I will make it at least once per week through this spring and summer, or until I get tired of it. Knowing my obsessive nature, that isn't likely to happen anytime soon. Tabbouleh Ingredients 1 cup bulgur wheat 1 cup vegetable stock (or chicken stock) or water 1/2 teaspoon salt 4 tablespoons grapeseed oil 2 tablespoons lemon juice 1 cup fresh parsley, chopped 1/2 cup fresh mint, chopped 3 vine ripe tomatoes, seeded and chopped 1 small cucumber, seeded and chopped 2 scallions, greens and whites, sliced or chopped Method Place the bulgur in a medium sized bowl. Bring the stock or water and the salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Add the grapeseed oil and lemon juice to the bulgur an...

Roasted Parmesan Creamed Onions Ingredients 4 medium yellow onions Olive oil Salt & pepper 1 cup heavy cream 1/4 cup of white wine Parmigiano-Reggiano or Parmesan, finely grated Method Preheat oven to 375. Peel and slice the onions into 1/4-inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes. While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside. After 15 minutes, remove the onions from the oven and raise the temperature to 450. Carefully transfer the onions to a shallow baking dish, again keeping the rings intact. Slowly pour the cream sauce over the onions. Sprinkle each onion with the grated cheese. Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and let the onions continue to cook u...

Creamed Spinach slightly adapted from Emeril Lagasse (with thanks to my friend Halli for sending it to me originally) Ingredients 2 pounds fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 2 teaspoons minced garlic 1/2 cup heavy cream 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg Method Heat large wide skillet over medium heat. Add the spinach, cover and cook, stirring occasionally, until gently wilted (soft but very green). Remove the spinach from the pan to a colander to let drain and cool. Wring dry, removing as much moisture as possible, then finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove...

Yukon Golds with Shallot Butter from Food & Wine Ingredients 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled 1 teaspoon yellow mustard seeds 4 tablespoons unsalted butter, softened 1 tablespoon minced parsley 1 medium shallot, minced 2 teaspoons fresh lemon juice Salt and freshly ground pepper Method In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes. Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper. Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve. NOTES I did them twice this week and plan to do the same next week. There's not much to say other than that they're freaking fantastic. End of story.

Latkes with major thanks to my wonder twin Ingredients 2 large Russet potatoes, peeled (about 2 pounds) 1 medium yellow onion, peeled 1 apple, peeled (any kind I've used is good) 2 eggs 1 teaspoon salt 2 tablespoons flour 1/4 teaspoon baking powder Oil (canola or other neutral) for frying Method Line a colander with paper towels or cheesecloth. Peel and grate potatoes, onion, and apple on a coarse grater. Mix together and place into lined colander. Let stand for 5 minutes, then squeeze out remaining liquid. Beat eggs lightly in a large bowl. Add grated potatoes, onion, and apple and blend well. Add salt, flour, baking powder and mix thoroughly. Heat 1 inch of oil in a large skillet over medium high heat. Drop mix by heaping tablespoons into hot oil, being sure to drain any liquid off each cake before placing in pan. Lightly press flat. Fry until brown on both sides, then remove to a wire rack over paper towels or baking sheet and sprinkle lightly with salt. Repeat with the remai...

So about that side dish... White Corn and Mushrooms with Cilantro adapted slightly from delish Ingredients 5 ears fresh white corn, husks removed and kernels cut from cobs (alternatively, you can 3 cups frozen) 1 cup crimini mushrooms, stems removed and cut into a small dice 4 tablespoons butter 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1/2 cup chopped cilantro Kosher salt Cracked black pepper Method In a medium, heavy-bottomed skillet, heat 2 tablespoons butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned. Reduce heat to medium high. Add corn, the remaining 2 tablespoons of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Remove from heat. Stir in 1/2 cup cilantro. NOTES This is an amazing little dish. The original used half the spice mine did (surprise, surprise), so of course you can always adjust it to your ta...

Or Mexican rice. Whichever you prefer. I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own. If you don't make Spanish rice with your Mexican dishes, I command implore you to try it next time around. Spanish Rice adapted from Matt's Rancho Martinez in Dallas, TX Ingredients 3 tbsp canola oil 1 1/2 cups uncooked long grain white rice 3 cloves minced garlic 1/2 cup finely chopped onion 1/4 cup finely chopped jalapeno 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped red bell pepper 1 tsp Kosher salt 1 tsp Mexican oregano 2 tsp ground cumin 1/2 tsp fresh ground black pepper 2.5 cups chicken stock 8 oz. can of tomato sauce Method Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue t...

Potato Salad adapted from Serious Eats /The Summer Shack Cookbook Ingredients 2 1/2 pounds Yukon gold or red potatoes 2 tablespoons plus 1 teaspoon Kosher salt 4 hard-boiled eggs, roughly chopped 1 very small onion (or half a large onion), cut into 1/4-inch dice 2 scallions, green and white parts, finely chopped 1/4 cup dill relish 2 tablespoons minced fresh Italian parsley 1/4 cup Hellmann's mayonnaise 1/4 cup vegetable or other neutral oil 2 tablespoons distilled white vinegar 2 teaspoons Dijon mustard 1/2 teaspoon freshly ground black pepper, or more to taste Method Pour 2 quarts cold water into a 4-quart pot and add 2 tablespoons of the salt. Peel the potatoes one by one, adding them to the pot as you work. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium and simmer until the potatoes are very tender, 25 to 30 minutes, depending on their size. While the potatoes are cooking, combine eggs, onion, scallions, pickle relish, parsley, mayonnais...