Gjelina

Grilled Broccolini with Garlic and Red Wine Vinegar

3 bunches Broccolini
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
1/2 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

If the Broccolini stems are thicker than 3/4 in [2 cm], prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the Broccolini in lightly salted boiling water for about 15 seconds and plunge them into the ice-water bath to stop the cooking. (If your Broccolini stems are not thick, skip this step.)

Prepare a hot fire in a charcoal grill (or preheat a gas grill to high).

In a medium bowl, toss the Broccolini with the olive oil and season with salt and pepper. Put the Broccolini on the hottest part of the grill and cook until they start to crisp and turn brown, 3 to 5 minutes. Flip the Broccolini and cook the other side, 3 minutes longer. Return to the bowl; add the garlic confit, red pepper flakes, and vinegar; and toss well. Season with additional salt and pepper.

Transfer to a serving platter. Serve hot or at room temperature.

Roasted Acorn Squash with Brown Butter, Hazelnuts, and Rosemary

1/4 cup [30 g] roughly chopped hazelnuts
4 Tbsp [55 g] unsalted butter
1 acorn squash, halved and seeded
1/4 cup [60 ml] water
1 Tbsp dark brown sugar
Kosher salt
1 tsp chopped fresh rosemary leaves
1/2 cup [120 ml] Vegetable Stock (page 222)
1/2 tsp fresh lemon juice
Freshly ground black pepper

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 425°F [220°C].

In a small saucepan over medium heat, melt and cook the butter, skimming the solids from the surface until the butter is clear. Turn the heat to low, and cook until the butter develops a nutty aroma and turns from yellow to a deep brown. Remove from the heat and let cool. (Store in an airtight container in the refrigerator for up to 3 weeks.)

Put the squash halves in a large roasting pan, cut-side down. Add the water to the pan, cover with aluminum foil, and roast for 25 minutes. Remove the foil, and continue roasting until the squash is lightly browned, about 10 minutes longer. Cut the squash halves into bite-size pieces and transfer to a serving platter.

In a small sauté pan over medium-high heat, warm the brown butter. Add the toasted hazelnuts and brown sugar and season with salt. Stir in the rosemary and cook until the rosemary becomes fragrant and the sugar has dissolved into the butter, about 3 minutes. Add the stock, a little bit at a time, and continue to cook until you have an emulsified, slightly thickened pan sauce. Remove from the heat and stir in the lemon juice.

Pour the brown butter sauce over the squash and season with pepper. Serve warm.

Mint-Pomegranate Pesto

1 cup [30 g] chopped fresh mint
1/3 cup [55 g] pomegranate seeds
1 Tbsp minced shallot
1 cup [240 ml] extra-virgin olive oil
1 Tbsp pomegranate molasses
2 Tbsp freshly grated Parmesan cheese
1 tsp finely grated lime zest, plus 1 Tbsp fresh lime juice
1 garlic clove
Kosher salt

In a small bowl, combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan, and lime zest. Using a Microplane grater, grate the garlic into the mixture, stir to combine, and season with salt. Allow to stand at room temperature for about 30 minutes.

Store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature, and stir in the lime juice just before serving.

Roasted Kabocha Squash with Mint-Pomegranate Pesto

1 kabocha or red kuri squash, halved across the equator and seeded
1/4 cup [60 ml] water
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup [120 ml] Mint-Pomegranate Pesto (see related)
Flaky sea salt

Preheat the oven to 425°F [220°C].

Put the squash halves, cut-side down, in a large roasting pan. Add the water, cover with aluminum foil, and roast until the squash has softened, about 35 minutes. Remove from the oven and transfer the squash to a platter or cutting board to cool. Cut the cooled halves into thirds. (Store in the refrigerator for up to 1 day.)

Heat a large grill pan over high heat.

Drizzle the squash pieces with the olive oil, turning to coat, and season with kosher salt and pepper. Cook the squash pieces until well charred, about 5 minutes. Resist the urge to meddle. The pieces will release easily from the pan once they begin to blacken. Turn the pieces over and cook the other side until charred, 3 to 4 minutes longer.

Transfer to a serving platter, spoon the pesto on top, and season with sea salt. Serve warm.

Spiced Yogurt

1/4 tsp coriander seeds
1/4 tsp cumin seeds
1 cup [240 ml] Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a food processor, combine the yogurt with the ground coriander and cumin, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds.

Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon.

Over time, the lemon juice can cause the yogurt to break and lose its creamy texture, so make just a small amount and use it right away

Roasted Carrots with Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see related recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.

Sweet Potatoes with Honey, Esplette, and Lime Yogurt

1/2 cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].

In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.

Cut the yams lengthwise into eight wedges (about 1 in [2.5 cm] in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.

Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Season with flaky salt. Serve warm

Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Cauliflower with Garlic, Parsley, and Vinegar

1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

Preheat the oven to 500°F [260°C].

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

Transfer to a serving platter. Serve warm or at room temperature.

This also works with broccoli or romesco.

Roasted Romesco with Tahini and Sumac

1/4 cup [85 g] tahini
Juice of 2 lemons
1 garlic clove, minced
2 Tbsp cold water
2 Tbsp extra-virgin olive oil, plus more for cooking
Kosher salt
Freshly ground black pepper
2 medium heads romanesco, trimmed and chopped into 1-in [2.5 cm] florets
1/4 cup [45 g] golden raisins
2 Tbsp Vegetable Stock (page 222) or water
1 Tbsp ground sumac
Flaky sea salt
Best-quality olive oil for drizzling

In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.

Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer.

Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.

Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.

Roasted Carrots and Red Onions with Fennel and Mint

2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.

Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.

Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.

Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Braised Spiced Romano Beans with Yogurt and Mint

1/4 cup [60 ml] Greek-style yogurt
Juice of 1 lime
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 yellow onion, minced
3 cloves garlic, minced
2 tsp ground black lime, plus more for sprinkling (or use lime juice)
1 tsp coriander seeds toasted and ground
1 tsp fennel seeds, toasted and ground
2 cups Pomodoro Sauce
1 cup Vegetable Stock or Chicken Stock, plus more as needed
1 lb [455 g] romano beans, stem end trimmed
2 Tbsp red wine vinegar
1/4 cup [7 g] mint leaves

In a small bowl, combine the yogurt, lime juice, and 2 Tbsp of the olive oil. Add water, 1 tsp at a time, so the mixture is thick but pourable. Season with salt and pepper. Set aside.

In a deep, heavy-bottomed pot over medium-high heat, warm the remaining 1 Tbsp olive oil until hot but not smoking. Add the onion and garlic and cook until just starting to brown, 2 to 3 minutes. Add the black lime, coriander seeds, and fennel seeds and cook until fragrant, 1 minute.

Add the pomodoro sauce and stock and bring to a simmer. Stir in the romano beans, coating with the sauce, and bring back to a simmer. Season with salt, turn the heat to medium-low, and cook at a slow, steady simmer until the beans soften and darken in color, 15 to 20 minutes. If needed, add more stock, 1 Tbsp at a time, to keep the pan from drying out.

Remove from the heat and add the vinegar. Taste for seasoning, adding more salt if desired.

Transfer to a serving platter and drizzle with the lime yogurt. Scatter the mint leaves over all, sprinkle with a bit more ground black lime, and serve warm or at room temperature.

Braised Corn with Chili, Lime, and Feta

6 ears corn, shucked
Kosher salt
3 Tbsp extra-virgin olive oil
2 medium-hot green or red chiles, preferably Fresno, minced
1 shallot, minced
21/2 oz [70 g] feta cheese, crumbled
Juice of 1 lime
1/4 cup [7 g] fresh cilantro leaves

Using a knife, shave the corn kernels off the cobs into a medium bowl and set aside.

Working over a small bowl, scrape the cobs with the back of the knife to extract the milk. Set aside the milk. Cut the scraped cobs into 2-in [5-cm] pieces.

In a 1-gl [3.8-L] saucepan over high heat, combine the cob pieces with cold filtered water to cover and season with salt. Bring to a boil, cover the pan, turn the heat to medium-low, and simmer until the stock becomes cloudy and is deliciously corn scented, 20 to 30 minutes. Strain and discard the cobs. Set aside 1/2 cup [120 ml] of this corn stock and reserve the rest for another use.

In a medium sauté pan over medium heat, warm the olive oil until hot but not smoking. Add the chiles and shallot and cook until tender, but not browned, about 3 minutes.

Add the corn kernels and season with salt. Add the corn stock, the milk from the corn cobs, and half the feta cheese and cook until the liquid has reduced slightly, 2 to 3 minutes. Season with additional salt and stir in the lime juice. Remove from the heat and stir in half the cilantro leaves.

Transfer to a serving platter, sprinkle with the remaining feta cheese and cilantro leaves, and serve warm.

Green Beans with Smoked Almonds and Preserved Lemon

3 Tbsp Shallot Oil or olive oil
10 oz [280 g] green beans, stem ends trimmed
Kosher salt
Freshly ground black pepper
1/4 cup [55 g] Shallot Confit
1/4 cup [30 g] smoked almonds, coarsely chopped
1 Tbsp minced Preserved Lemons, rind only
1/2 cup [120 ml] Vegetable Stock
1/4 tsp aged balsamic vinegar
Juice of 1/2 lemon

In a large frying pan over medium-high heat, warm the shallot oil until hot but not smoking. Add the green beans to the hot pan, season with salt and pepper, and cook until the beans begin to blister, about 2 minutes. Add the shallot confit, smoked almonds, and preserved lemon rind and continue cooking until all the ingredients are heated through, about 1 minute longer. Add the stock, bring to a boil, and cook until the sauce begins to thicken, about 5 minutes longer. Stir in the balsamic vinegar and the lemon juice.

Transfer to a serving platter, season again with salt and pepper, and serve warm.

Romesco Sauce

1/4 cup [30 g] almonds
1/4 cup [30 g] hazelnuts
4 red bell peppers
11/2 lb [680 g] Roma tomatoes
1/4 cup [7 g] chopped fresh flat-leaf parsley
2 cloves Garlic Confit (see Gjelina)
1/2 cup [120 ml] extra-virgin olive oil
3 Tbsp red wine vinegar
Kosher salt
Freshly ground black pepper
Preheat the oven to 350°F

On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10 to 12 minutes. Remove from the oven and let cool.

Increase the oven temperature to 450°F.

Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.

In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Roasted Fennel with Orange

2 fennel bulbs
2 blood or cara cara oranges
1/4 cup [60 ml] extra-virgin olive oil
Flaky sea salt
1/2 cup [120 ml] fresh orange juice
1/4 [60 ml] cup white wine
1/4 cup [60 ml] Vegetable Stock (page 222) or Chicken Stock (page 223)
Pinch of crushed red pepper flakes
Freshly ground black pepper
Pinch of fennel pollen (optional)

Cut the fennel bulb into wedges. Cut the stems into thin slices, reserving the fronds. Set aside.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

In a large frying pan over high heat, warm the olive oil. Add the fennel wedges, using tongs to place the cut sides against the pan bottom to get a good sear. Cook until the fennel is caramelized, about 3 minutes. Flip, lower heat to medium -high, and cook on the other side until caramelized, another 3 minutes. Season with salt, toss in the fennel stems, and continue to cook until the stems are well-browned, another 2 minutes. Add the orange juice, wine, and stock, and let reduce until the sauce is thickened and the fennel is deeply seared and starting to soften, 2 to 3 minutes. Add the red pepper flakes and season with lots of salt and pepper.

Pour onto a serving platter. Garnish with the fennel fronds, orange segments, and fennel pollen. Serve warm or at room temperature.

Smoked Trout Salad with Grapefruit and Avocado

8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
11/4 tsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices

Put the arugula in a large mixing bowl.

Break up the trout into small chunks over the arugula. Drizzle with the lemon juice and olive oil and season with salt and pepper.

Add the grapefruit sections, avocado, and onion and toss gently, taking care not to break up the avocado slices while distributing them evenly throughout the salad.

Transfer to a serving platter or individual plates and serve immediately.