Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Warm Winter Vegetable Salad with Feta

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

MAKE AHEAD
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.

Mache, Frisee, and Radish Salad

For vinaigrette
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil

For salad
4 cups loosely packed mche (lamb’s lettuce)
2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.

Cooks’ notes:
·If the mâche you buy has plugs attached, you’ll need 3 ounces before trimming; if you’re buying loose leaves, you’ll need 1 1/2 ounces.

·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels.

·Vinaigrette can be made 1 day ahead and chilled, covered.

Braised Frisee with Ginger Dressing

1 head frisee endive
2 tbsp. olive oil
ginger root
1 tbsp. olive oil
1 tbsp. water
1 tsp. Dijon mustard
1 tsp. soy sauce
1 tsp. honey
1/4 cup walnuts, toasted
Instructions

Prepare Ginger Dressing:

Slice a piece of ginger from a ginger root, about 3/8?, or so. Peel skin away using a small paring knife.

Using a zest grater, grate ginger into a small mixing bowl. Scrape off pieces of ginger that remain on the grater into the bowl.

Add 1 tbsp. olive oil, water, mustard, soy sauce, and honey. Mix well. Taste and add additional ingredients to your taste.

Prepare Endive:

Rinse and drain.

Remove some of the thick end of the stalk. Quarter the head of endive.

Heat 2 tbsp. olive oil in a large stainless steel skillet.

When oil is hot, place endive in pan, cut side down.

Cook over medium-high heat until slightly golden brown and turn.

Continue to cook until all sides are golden brown.

Place endive pieces on plate and top with toasted walnuts and ginger dressing.

Frisee Salad with Red Currants

1 small head frisée, washed and dried
1/2 English cucumber, peeled
4-5 ounces red currants, carefully picked over and washed
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1/2 cup salted unroasted cashews
Salt and pepper

Wash and dry the frisée and tear by hand into small, bite-size pieces. Slice the cucumber very thin. Toss the lettuce, cucumber, and cashews.

Whisk the oil and vinegar together to taste and toss with the salad. Season to taste with salt and pepper, and divide among four salad plates. Sprinkle the currants evenly over the four plates and serve immediately.

Frisee, Avocado, and Grapefruit Salad

3 to 4 medium heads frisée (about 4-1/2 oz. each)
3 medium pink grapefruit
1 medium shallot, minced (1/4 cup)
1-1/2 Tbs. Champagne vinegar; more as needed
1 Tbs. fresh lemon juice
Kosher salt
6 Tbs. extra-virgin olive oil
2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise
Freshly ground black pepper
1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
To prepe the frisée
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Baked Glazed Ham

1 large ham, ideally bone-in and spiral-cut, with no added water or juices
1 cup honey
2 tablespoons unsalted butter
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce

Heat the oven to 275°F and line the roasting rack with several long pieces of foil. These should be large enough to wrap up and around the ham.

Place the ham cut-side down in the pan. Take the ham out of its wrappings and place it in the pan.

Use a sharp knife to score the skin of the ham into a crosshatch pattern. Slice long lines into the skin (not into the meat itself) and then slice back the other way to form a crosshatch pattern. This makes the ham a little prettier, and it will also help your glaze permeate the skin later in the baking process.

Fold the foil up around the meat.

Fold the top of the foil together to seal as well as possible. This foil pouch is meant to keep the ham from drying out in the oven.

Bake for 2 to 2 1/2 hours. Put in the oven to bake, well-wrapped in foil, and go about your business. The ham doesn’t need any attention or checking until at least 1 1/2 hours have passed.

Make the glaze: Combine the honey, butter, and sugar in a pan and stir over medium heat until the sugar is dissolved and the butter is melted. Stir in the vinegar and Worcestershire sauce. Turn off the heat and set aside.

Check the temperature of the ham. After about 1 1/2 hours, check the temperature of the ham in the thickest part of the meat, avoiding the bone. The ham is fully cooked already, so you are just checking to see if the inner part of the ham is warm yet. If the ham has reached an internal temperature of 120°F, move on to the next step. If not, seal it back up in the foil and put it back into the oven.

Glaze the ham. Once the ham hits 120°F internally, turn up the oven to 425°F. While the oven is heating, remove the ham from the oven and ease the foil away and out of the pan. Warm the glaze again if necessary to make it easy to spread. Use a pastry brush to liberally apply the glaze all over the skin of the ham.

Bake the ham for 10 minutes. Bake the ham for 10 minutes at the higher oven temperature, then remove it from the oven and turn the oven up to BROIL.

Brush with glaze one more time then broil. Brush the ham with the honey glaze one more time, then put back in the oven under the broiler for about 3 to 5 minutes (keep an eye on it though and remove if it begins to smoke). This will give a crisp edge to the skin.

Remove from the oven, slice, and serve. Remove the now-glazed ham from the oven. Cut the slices away from the bone, and serve.

You can also use an oven bag, instead of foil, to bake the ham and keep it moist.

Slow Cooker Spiral-Cut Ham

1 cup orange marmalade
2 tablespoons Dijon mustard
1/3 cup freshly squeezed orange juice
Zest of 1 orange
1 (7-10 pound) bone-in, spiral-cut ham
1/2 cup brown sugar, packed
15 whole cloves

In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside.

Place ham into a 6-qt slow cooker. Sprinkle with brown sugar, rubbing in thoroughly on all sides. Place whole cloves throughout and pour orange marmalade mixture over ham.

Cover and cook on low heat for 4-5 hours, basting every hour.

Serve immediately.

Roasted Cauliflower with Ras al Hanout

1 head cauliflower, washed, with leaves intact
1 teaspoon salt, more for seasoning
1/2 gallon whole milk or water
1/3 cup clarified butter (see note)
4 teaspoons ras el hanout (see note)
Salt, to taste

Place the cauliflower in a large pot and add the salt and milk (or water) until it’s covered. Top up with water if necessary to completely cover the cauliflower. Bring to a boil, then turn down the heat to simmer gently until the cauliflower is very tender, about 45 minutes. When the pot is cool, transfer it to the refrigerator overnight.

The next day, heat oven to 450 degrees. Drain the cauliflower well and dry the surface with paper towels. (If you used milk, discard or save for use in another recipe.) Place it on a large sheet of parchment paper on a sheet pan and drizzle the clarified butter all over the cauliflower, using your hands to make sure the surface is covered. Sprinkle the ras el hanout evenly over the surface and season generously with salt.
Wrap the parchment paper around the base of the cauliflower, leaving only the white part exposed. Roast in the paper for 30 to 40 minutes, or until the surface is a deep golden brown. Serve hot.

Ideas for Pak (Isaan Vegetable Plate)

Fall and spring:

lightly steamed cauliflower, broccoli, and carrots (with a light drizzle of oyster sauce on the cauliflower and broccoli)
washed and trimmed green onions
cabbage
cucumbers
hard-boiled egg
kale, steam in the same way as the broccoli and drizzled lightly with oyster sauce
small peeled shallots
peeled and thinly sliced daikon
Late lettuces, arugula, endive, spinach, radicchio and chard

Early spring:

fresh asparagus, very lightly steamed
Dandelion greens
garlic tops
chives
perennial onion flowers
sorrel
Fennel
Pea tendrils

Spring and summer:

fresh baby okras and zucchini, steamed ever so lightly
squash flowers
cosmos leaves
daylily buds and flowers
nasturtium leaves and flowers
parsley
dill
snap peas
green, yellow and purple beans (perhaps lightly steamed)
tendrils from squash and pumpkin

Shaved Asparagus Salad with Bonito

1 pound asparagus
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
Sea salt
1/2 cup slivered almonds, toasted
1 apple, cored and thinly sliced
1/4 cup bonito flakes

Snap off the woody ends of the asparagus and discard, and peel any spears thicker than a pencil. Using a mandoline or a vegetable peeler, shave the spears of the asparagus (including the heads) as thin as possible.

In a medium bowl, dress the shaved asparagus with the olive oil, lemon juice, and sea salt to taste. Arrange the asparagus on a serving platter with the almonds, apple slices, and bonito flakes.

Semolina Dumpling Soup

2 cups milk, half and half, or cream
2 tablespoons unsalted butter
3/4 teaspoon sea salt
Pinch of nutmeg
2/3 cup/105 grams semolina flour
1/2 cup/55 grams parmesan cheese
1 tablespoon finely minced flat-leaf parsley
2 large eggs, lightly beatem
6 cups homemade chicken broth

“Combine the milk, butter, salt, and nutmeg in a heavy-bottome d saucepan and place over medium-high heat. Bring the mixture to a boil, then very slowly add the semolina in a constant stream, whisking all the while as you pour. Cook, stirring constantly, until the semolina is thickened and begins to pull away from the sides of the pan. This should take about 5 minutes.

Remove from the heat and pour the mixture into a bowl, using a spatula to scrape the sides of the pan. Stir in the ½ cup/55 g Parmigiano and parsley. Working slowly and stirring as you go, carefully pour in the eggs, taking care to incorporate them immediately so they don’t begin to “cook” and curdle. Set aside while you prepare the broth.

Bring the broth to a boil in a large saucepan over medium-high heat. Using two standard-size coffee spoons or dessert spoons, scoop up about 1 tbsp of the semolina mixture and form it into an oval. This is easier than it sounds: you will see the oval naturally take shape as you transfer the mixture from one spoon to the other a few times. As you shape each dumpling, gently drop it into the boiling broth. You should have 20 to 24 dumplings in all. Reduce the heat to medium to allow the dumplings to simmer without the broth boiling over. Simmer gently for 5 to 10 minutes, or until the dumplings have floated to the surface and puffed up considerably.

Spoon the dumplings into warmed shallow rimmed bowls, dividing them evenly, and ladle some broth over them. Sprinkle with additional Parmigiano and serve immediately.

Swedish Herbed New Potatoes

24 ounces new potatoes (any larger potatoes cut in two)
1 teaspoon salt
1/8 cup white balsamic vinegar
1/2 cup chopped scallions
1/2 cup chopped parsley
1/4 cup chopped chives
1/4 cup extra virgin olive oil
Salt and pepper to taste

Put new potatoes in a large pot. Cover with cold water and add 1 teaspoon salt. Bring water to a boil and let potatoes cook until fork-tender, 8-10 minutes. Drain potatoes.

In a large bowl, toss together white balsamic vinegar and warm new potatoes. Let sit for 5 minutes.

Add scallions, parsley, chives, and olive oil. Toss to coat. Season with salt and pepper.

Beetroot Salad with Horesradish, Dill, and Cottage Cheese

4 medium beets, peeled
50 grams dried cranberries, unsweetened
1/2 teaspoon fine salt
2 tablespoons apple or cider vinegar
200 grams cottage cheese
1-4 tablespoons freshly grated horseradish
Salt and pepper to taste
Fresh dill to garnish

Cut beets into thin julienne. Toss with cranberries, salt, and vinegar and let rest for 5-10 minutes.

Stir cottage cheese with horseradish and salt and pepper to taste.

Toss cottage cheese with beetroot and garnish with plenty of dill.

Parmesan Roasted Cauliflower

8 oz cauliflower florets, sliced horizontally
2 tablespoons melted butter
1 tablespoon olive oil
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves

Preheat oven to 425.

Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 35-40 minutes. Remove from the oven and sprinkle the grated Parmesan and parsley leaves on top of the cauliflower, roast again until the cheese melts and slighty crusty, about 5-8 minutes. Remove from oven and serve immediately.

Cauliflower Sformato

1 small cauliflower (about 2 lb.)
2 Tbs. olive oil; more for the gratin dish
Kosher salt
1-3/4 oz. freshly grated Parmigiano-Reggiano (2/3 cup grated on the small holes of a box grater)
3-3/4 cups whole milk
4 oz. (1/2 cup) unsalted butter
2-1/4 oz. (1/2 cup) all-purpose flour
3 large eggs
2 large egg yolks
2 Tbs. extra-virgin olive oil
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Core the cauliflower and separate it into florets. Cut the florets into 1/4-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with 1/2 tsp. salt, and roast until tender, 30 to 35 minutes. Let cool.

Raise the oven temperature to 400°F. Brush an 8×10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.

Heat the milk in a 2-quart saucepan over medium heat until just about to boil.

Meanwhile, melt the butter in a 4-quart saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 tsp. salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.

In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop 1/2 cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.

Cauliflower and Rigatoni Al Forno

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Roasted Baby Turnips

2 bunches baby turnips, peeled and chopped into quarters
2 tablespoons olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 shallot, finely minced
Pinch of salt, to taste
1 tablespoon tarragon, chiffonade

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. Note: These are best served at room temperature.

Fingerling Potato Salad with Dill Dressing

1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
Kosher salt
2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard
2 tablespoons sour cream
2 teaspoons extra-virgin olive oil
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 tablespoons minced fresh dill
Freshly ground black pepper

Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes. Immediately toss potato pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to cool to warm room temperature, about 10 minutes.

Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving.