Zucchini Confit with Miso

So I have a bit of a crush on the editors of Food52. It is a beautiful food site with a wealth of amazing food ideas. I always find myself learning a little something whenever I peruse their site, that is if I do not get sucked into browsing their gorgeous online shop. I was pumped to go to a free event with fellow foodie and blogger, Grace, at the Free Library of Philadelphia the other night that featured Merrill Stubb, co-founder of Food52, and Kristin Miglore, executive editor and the writer of their weekly Genius Recipes column. They were promoting their new book Food52: Genius Recipes. I honestly did not know too much about the book before going, but I left completely inspired (and still thinking that they have the coolest job ever and wish I had said coolest job).

The idea behind Genius Recipes is that each recipe features a little tip, technique, or ingredient combo that will really up your cooking game. They may seem a little odd at first and perhaps go against normal cooking rules, but then they totally, magically work. They discussed how lemon juice can turn cream into a magical dressing for figs, how salt on yogurt is their new go-to breakfast, and how cooking broccoli forever is actually not the worst idea ever.

This recipe is inspired by the recipe they discussed, Roy Finamore's Broccoli Cooked Forever. You can find the recipe in their new book, but it also here on their site. You blanch broccoli, add it to an olive oil, garlic, anchovy, and chile mixture, and simmer it on the stove, covered, for 2 hours. After 2 hours, you find murky green broccoli that they describe as a "miraculous substance" that can be smeared on bread, pureed in soup, tossed with pasta, or just eaten by itself. Supposedly all the cruciferous funkiness mellows and broccoli almost becomes a little sweet. Seems pretty awesome, right?

Considering I had no broccoli but loads of zucchini, I decided I would have to try this sort of vegetable "confiting" with my zucchini. And boy, is it delicious. And foolproof. And low maintenance. But also, a little ugly. This is most definitely one of those don't-judge-a-book-by-it's-cover recipes. It looks pretty anemic, but I promise that the flavor is not. I did not have any anchovies so I decided to mix in some miso paste instead, and I love the umami richness it gave. I let it cook for about 80 minutes, less time than the broccoli because it is a much softer vegetable. Because it cooked for so long though, the miso takes on a  bit of sweetness, too. You could make a big batch of this and find all sorts of uses for it. I served it on crostini here, but I tossed it in with some cooked brown rice and feta cheese a little later. And I'm planning on smearing it on a pizza before the summer ends.

And if you find this intriguing, check out Grace's beautiful rendition with summer greens from her backyard garden.

Zucchini Confit with Miso

1 1/4 pound zucchini, washed, dried, and cut into 1/2 inch rounds
1/2 cup olive oil
2 garlic cloves, peeled and thinly sliced
1/4 teaspoon chili flakes
1 teaspoon miso paste
salt and pepper, to taste

In a large bowl, use your fingers to smear the sliced zucchini pieces with the miso paste as best as you can. Heat the olive oil and sliced garlic over medium heat in a large skillet. When the garlic begins to sizzle, add the chili flakes. Add the coated zucchini pieces and a pinch of salt and stir to combine. Cover and reduce heat to very low. Cook for about 1 hour and 20 minutes, stirring every so often to distribute the zucchini, being careful not to mush zucchini. Remove from heat, uncover, and let cool. Add salt and pepper to taste. Enjoy warm, at room temperature, or slightly chilled. Makes about 2 cups.

Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt

Carrots are rampant at the farmers' market right now. Tender and sweet, they are begging to be the star of a dish and not just the side show. A few weeks ago, I spotted Izy's beautiful carrot dish on her blog, Top with Cinnamon, and knew I had to recreate a version of it for myself at home. The carrots are left whole, slow roasted until they become fork-tender and a little caramelized, and then topped with an herbacious yogurt sauce spiked with funky black garlic. Now I just happened to have black garlic on hand from a recent market purchase of Obis One black garlic, but I am sure a little minced garlic sauteed slowly in a little olive oil until softened will sweeten and mellow its flavor and make a fine substitute. Or if you have roasted garlic clove on hand, even better. Mix that in for a substitute. I add a bit of brightness to Izy's original version with lemon juice and zest as I love the combination of mint, yogurt, and lemon.

This dish is eye-catching. I served it atop millet tossed with lemon juice, zest, salt, and a glug of good quality extra-virgin olive oil. To make it a meal, add some chunks of avocado and a handful or two of cooked beluga lentils or maybe a hard-boiled egg. This is a great dish that can be made ahead of serving time and can be eaten when the carrots and millet are warm or at room temperature. Just be sure to dollop on the cool yogurt sauce before ready to serve. Millet is a bit finicky as a grain once cooked and chilled in the refrigerator, so sprinkle it with drops of water before reheating so that it becomes soft again.

Roasted Carrots and Lemony Millet with Black Garlic and Herbed Yogurt

Carrots:
1 pound carrots, washed, peeled, and tops removed
2 tablespoons olive oil
salt

Lemony Millet:
1 cup millet
2 cups water
juice of 1 lemon
zest of 1/2 lemon
2 tablespoon extra-virgin olive oil
1/4 teaspoon salt, plus more to taste

Black Garlic and Herbed Yogurt Sauce:
1/4 teaspoon black garlic (about 1 clove), minced (see note)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup 2% plain Greek yogurt
juice of 1 lemon
zest of 1/2 lemon
1 tablespoon extra-virgin olive oil

For serving:
3 tablespoons pumpkin seeds (pepitas), toasted (see note)
handful of chopped fresh mint, for sprinkling
handful of chopped fresh cilantro, for sprinkling

Roast the carrots. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or a Silpat. Toss the carrots with two tablespoons of olive oil and a sprinkling of salt. Mix and spread into an even layer. Cover the pan with foil and place in the oven. Bake for 30 minutes. Remove the foil, turn the carrots, and bake for 15-20 minutes more or until the carrots are fork tender and beginning to brown at the tips. Remove from the oven and set aside.

Prepare the millet. Bring 2 cups of water to a boil in a pot. Add 1/4 teaspoon of salt and the millet and stir. Bring back to a boil and then reduce heat to a simmer. Cover pot and allow to cook on low for 25 minutes. Remove the pot from the heat, leaving it covered, and allow to rest for 10 minutes. Fluff the millet with a fork, add the juice of 1 lemon, the zest of 1/2 lemon, and 2 tablespoons of extra-virgin olive oil. Taste and add more salt if needed.

Prepare the yogurt sauce. In a blender or mini food processor, add all of the ingredients and process until smooth. Taste and adjust for salt, and set aside.

Transfer the millet to a platter. Spread the cooked carrots on top and top with the herbed yogurt sauce. Sprinkle with toasted pumpkin seeds and more fresh herbs. Enjoy! Serves 4 as a main course

Notes:
* as a black garlic substitute, you can use a gently sauteed chopped garlic clove or roasted garlic clove
* to toast pumpkin seeds if you only have raw, heat them in a dry skillet over medium heat for 8-10 minutes or until golden and a little puffed

Broccoli Rabe and Chickpeas with Toasted Garlic Breadcrumbs and Pine Nuts

Broccoli rabe, also known as rapini, is wild looking vegetable. You can often find it in the produce section attempting to be tamed by a twist tie that is at capacity. As soon as you undo that little wire, it's you versus the broccoli rabe as it unfurls itself all over your kitchen counter. I learned early on that the trick lies in chopping as much of it as you can with the twist tie still secured in place. That way you control it, not the other way around. Even its flavor is a bit wild. Its leafy bitterness begs to be tamed by a healthy dose of some kind of fat. Here in Philadelphia, especially at Tommy DiNic's, that richness most often takes the form of roast pork and sharp provolone on a soft Italian roll. Having lived in this city for almost four years, I would argue that this sandwich epitomizes Philadelphia food scene even more than the Philly cheesesteak, at least among Philadelphians.

Prior to living in Philadelphia, one of my first introductions to the vegetable took the form of a classic Italian pasta dish, Orecchiette with Broccoli Rabe and Sausage. Broccoli rabe was sauteed in a garlicky, spicy oil that was seasoned with the sausage, then tossed with orecchiette, the cooked sausage, lots of Parmigiano-reggiano, and topped with crunchy breadcrumbs and more Parmigiano-reggiano. It is one of the first dishes I made my boyfriend, and a dish that I have since recreated at home too many times to count, making changes here and there, depending on what I have on hand and what we are craving. I have substituted local turkey sausage for pork sausage, added chickpeas to the sausage, left out the sausage and added chickpeas, added pine nuts, used spaghetti and penne instead of the orecchiette, and even tossed in a little ricotta at the end. I decided to mix things up once again, and this time I left out one primary ingredient- the pasta itself. Blasphemous, I know, but I did this to highlight the incredible versatility of this vegetable and this particular flavor combination. Here are just a few ideas:

• Serve it alone as a side dish
• Serve atop crostini smeared with ricotta cheese
• Add it to your next sandwich or even to a cooked sausage
• Spread it atop a pizza with ricotta, fresh mozzarella, or even goat cheese prior to baking
• Serve it beneath a poached egg
• Serve it atop polenta
• Toss the broccoli rabe and chickpeas with pasta and sprinkle with the garlic, cheese, and breadcrumb mixture
• Toss the broccoli rabe and chickpeas with macaroni and cheese and sprinkle with the garlic, cheese, and breadcrumb mixture
• Really, the possibilities are endless!

However you decide to try this, it is best to wait until close to serving to add the crunchy garlic and breadcrumb mixture. I can say, that after eating many versions of this as leftovers, it is still delicious, even if it is just a teensy bit soggy.

Broccoli Rabe and Chickpeas with Toasted Garlic Breadcrumbs and Pine Nuts

1 bunch broccoli rabe (rapini)
1 t. salt
3 T. olive oil, divided
3 garlic cloves, finely chopped
2 T. unseasoned panko breadcrumbs
1 1/2 T. pine nuts
1/4 t. crushed red pepper flakes
1/2 c. cooked chickpeas, drained and rinsed
3 T. grated parmigiano-reggiano or parmesan cheese, divided
salt to taste

Prepare the broccoli rabe first. Bring a large pot of water to a boil. While the water heats, remove the tough bottom stems of the broccoli rabe and discard. Chop the remaining stems and leaves into 1-inch pieces. Add 1 teaspoon of salt to the boiling water, and add the broccoli rabe. Turn heat to medium and allow broccoli rabe to cook for about 3 minutes. Drain in colander and set broccoli rabe aside.

Make the garlic oil and topping. Heat 2 tablespoons olive oil over medium heat. Add the chopped garlic cloves and cook, stirring often, for 8-10 minutes or until garlic turns golden and starts to crisp. Be careful not to burn. Remove the garlic from the pan with a slotted spoon and allow to drain on a paper towel. Add the breadcrumbs, pine nuts, and red pepper flakes to the oil remaining in the pan, and cook for 8-10 minutes while stirring, until breadcrumbs turn deep golden and pine nuts become toasted. Remove from pan using a slotted spoon and place on the same paper towel as the garlic.

Add another 1 tablespoon of olive oil to the skillet with any residual oil and heat to medium-high. Add in the drained broccoli rabe, the cooked chickpeas, and a sprinkling of salt. Stir to combine, and cook for 5 minutes until everything is heated through. Remove from heat, sprinkle in 1 tablespoon of cheese, and stir. Prior to serving, sprinkle with the remaining cheese and the garlic, breadcrumb, pine nut mixture. Enjoy! Serves 4 as a side dish, tops 1 pizza, mixes in with 1 lb. of pasta, tops 4 sandwiches, or tops several crostini.