Prateek Dhar Wali

Butternut Squash with Farro

November 14, 2016April 5, 2017Leave a comment

I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor.

Recipe from Ina Garten (who took it from Maria Sinskey). I used turkey sausage instead of bacon.

Ingredients

3 links of turkey italian sausage, casing removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 chopped yellow onion
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, low sodium
1 Butternut squash, peeled and diced
1/2 cup freshly grated parmesan cheese (optional)

Directions
In a Dutch oven heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, then add turkey sausage and break apart. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook until sausage is starting to brown. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake until the squash and farro are tender, about 30 minutes. Check once during cooking and add a little chicken stock if it’s dry. Bake uncovered for 15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender.

Summer Ratatouille

November 3, 2016April 5, 2017Leave a comment

We had leftover summer zucchini and yellow squash so I decided to make a classic ratatouille. The Japanese eggplant is thinner and can be found at most asian markets. This is great for a vegetarian family meal. Enjoy!

Ingredients:

Sauce

1 onion, chopped

2 carrots, chopped

2 celery ribs, chopped

1 Tbsp butter

2 Tbsp olive oil

1 Tbsp garlic

2 red bell pepper, charred, peeled, seeds and ribs removed

1/2 tsp red pepper flakes

1 (28 ounces) can peeled San Marzano Tomatoes

1 sprigs fresh thyme

1 tsp herbes de Provence

Salt, pepper to taste

6 fresh basil leaves

Vegetables

2 yellow squash, sliced

2 zucchinis, sliced

2 Japanese or Chinese eggplants, sliced

2 Tbsp spicy tomato oil to season over vegetables (optional)

Directions:

Roast bell peppers over the flame, and place the roasted peppers in a freezer bag to let them steam for 15 minutes, then remove stem, membranes and seeds. Chop them and set aside.Chop onion, celery, carrots and mince garlic. Heat up a large skillet, add butter and olive oil and sauté for 10 minutes on medium high heat. Add garlic, red pepper flakes, canned tomatoes, thyme, herbes de Provence, salt and pepper. Cook the sauce for 20 minutes.

Gently puree the ratatouille sauce in a food processor with the basil and pour into ovenproof dish.Preheat oven to 280°F.

Cut zucchinis, yellow squashes, eggplants into rounds. Arrange a strip of alternating slices of yellow squash, zucchini and eggplant over the sauce. Season with salt and pepper and the spicy tomato oil. Cover the ratatouille with foil. Cook ratatouille slowly for 3 hours at 280°F. Remove foil and cook for 45 minutes at 350ºF. Sprinkle fresh basil on top and enjoy.

Linguine con Sardine Marinara

October 25, 2016April 5, 2017Leave a comment

A friend of mine, Matt Taylor asked recently if I picked up any recipes on a recent trip to Montreal. I couldn’t recall a particular recipe, but I did have a wonderful dish with sardines. Therefore I decided to make a sardine based pasta sauce with linguine. I was pleasantly surprised by the delicate depth of flavor from the sardine in the sauce. Serve with a nice Chianti.

Ingredients

3 tablespoons olive oil

2 scallions, finely chopped

4 garlic cloves, finely chopped

4 carrots, peeled and finely chopped

1 sardine, from can preserved in olive oil.

1 teaspoon kosher salt, fresh black pepper

1/2 teaspoon red pepper flakes

1-28oz can peeled San Marzano tomatoes

1 tablespoon tomato paste

2 dried bay leaves

Few dashes of Worcestershire sauce

1/2 teaspoon dried oregano

Aged parmigiano-reggiano (optional)

In a large stainless steel pan heat the olive oil over a medium flame. In a food processor chop scallions, garlic and sardine. Add the mixture to the pan until translucent, about 5 minutes.
Chop the carrots in the processor and add to the pan with salt and pepper. Saute until soft, about 8-10 minutes. Add tomato paste to the middle of the pan and then stir.
Add the tomatoes, red pepper flakes, oregano, worcestershire sauce and bay leaves, bring to boil and then simmer for 30 minutes, stirring occasionally. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
Add the linguine to the sauce and serve with parmigiano-reggiano.

Vegetarian Stuffed Peppers

October 2, 2016April 5, 20172 Comments

There is an abundance of fresh vegetables this time of year. This is the perfect time to combine sweet corn with fresh herbs in a bright colorful bell pepper. Enjoy!

Ingredients

4 Bell peppers total, 1 used for stuffing, any color you like.

Herb mixture
1/2 cup Panco bread crumbs
1 cup fresh Italian parsley, chopped
10 basil leaves, chopped
3 garlic cloves, minced
1 Tbsp olive oil.

Stuffing

3/4 cup cooked rice
1 Tbsp unsalted butter
1 medium size onion
extra bell pepper, diced
fresh thyme, wrapped in twine
2 ears of corn, grilled
1/2 tsp crushed red pepper
1/4 cup kalamata olive, chopped
Salt and pepper to taste

optional: cheese, tomatoes, black beans and pine nuts.

Preheat oven to 350ºF (180ºC). Cut off the 3 peppers’ tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with parchment paper. Drizzle olive oil, salt and pepper and precook for 40 minutes.

Stuffing: Grill corn over the flame, wrap in paper towel and place in large ziplock bag. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper and thyme bouquet for 10 minutes on medium heat. Add corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove the thyme bouquet. Add rice, olives, and herbed crust mixture. Add salt and pepper to taste.

Assembly:
Fill the precooked bell peppers generously with the stuffing. Bake stuffed peppers for 20 minutes. Place bell peppers hats back on and serve warm.

Swordfish Provençal

September 27, 2016April 7, 2017Leave a comment

We had some fresh garden tomatoes, bell peppers and herbs along with frozen swordfish steaks. Perfect for a delicious weeknight protein filled dinner.

Ingredients

3 tablespoons olive oil
1 tsp fennel powder
1-2 red bell pepper, julienne
1/2 teaspoon garlic powder or 1 tsp fresh garlic
10 fresh grape tomatoes.
2 tablespoons dry white wine
1 tsp anchovy paste
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
1 tablespoons capers, drained
1 tablespoon unsalted butter
2 swordfish steaks

Thaw fish in a ziplock bag or pre-sealed plastic in cold water for 30-40 min.

For the sauce, heat the olive oil in a saute pan. Add the fennel, bell peppers, and garlic and cook over medium heat for 5 minutes, until the vegetables are soft. Put the tomatoes in a food processor, pulse several times with capers and basil. Add the tomato mixture to the sauce, add white wine, anchovy paste, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 15 minutes, stirring occasionally, until thickened. Add the chopped basil and butter. Put mixture into a bowl.

Preheat oven to 350 F. Brush the swordfish with olive oil and sprinkle with salt and pepper. Use the pan from the sauce on medium heat. Place the swordfish steaks for 4 min on each side. Then transfer to the oven for 8 min. Try not to overcook the fish. Plate the fish with tomato mixture on bottom and top. Enjoy!

Thai Butternut Squash Curry

June 12, 2016April 7, 2017Leave a comment

We picked up some local homegrown butternut squash at our farmer’s market today. I decided to make it similar to the thai pumpkin curry we loved in San Francisco. Enjoy!

Ingredients:

1 butternut squash, halved, seeded, peeled and cut into
bite-size cubes
1/2 onion, chopped
2 garlic cloves, coarsely chopped
1 Tbs. ginger paste
1 Tbs. lemongrass paste
2 Tbs. Thai red curry paste
1 can lite coconut milk with 1/2 can of water
1/2 teaspoon Asian fish sauce
Juice of 1/2 lime
2 tsp. firmly packed light brown sugar
2 Tbs. olive oil
Salt, as per taste
Thai basil optional
White rice

Heat olive oil in stainless steel pan on medium heat, add onion, ginger, garlic, lemongrass and red curry paste.
Once onions are shimmering add butternut squash cubes.
Cook until butternut squash is slightly browned.
Add coconut milk, water, brown sugar and fish sauce.
Bring to boil then simmer until sauce is thickened and squash is tender.
Add lime and salt to taste.
Add basil to garnish.
Serve with white rice.

Pappardelle Marinara

May 29, 2016April 7, 2017Leave a comment

Savory, quick marinara sauce with onions and garden carrots.

Ingredients

2 tablespoons olive oil
1/2 vidalia onions, finely chopped
2 garlic cloves, finely chopped
4 carrots, peeled and finely chopped
1/2 teaspoon kosher salt, fresh black pepper
1/2 teaspoon red pepper flakes
1-28oz can organic crushed tomatoes
2 dried bay leaves

In a large stainless steel pan heat the olive oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the carrots, salt and pepper. Saute until soft, about 10 minutes.
Add the tomatoes, red pepper flakes and bay leaves, simmer covered for 30 minutes. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
Add the egg pappardelle to the sauce and serve with parmigiano-reggiano.

Asian Salmon

May 29, 2016April 7, 2017Leave a comment

Salmon are survivors of the Ice Age, saltwater fish which spawn in fresh water. Common sites are the Columbia River, Puget sound and Alaska. The color can vary from a delicate pale pink to a deeper red. The Native American tribes in the Northwest have great reverence and rituals for the yearly salmon run. The salmon represent life and nourishment. The young salmon journey back to the sea for three to four years to grow and then return to spawn. During the arduous journey they live off the oils they have stored in their bodies. They amazingly return to the exact point of their birth, as if they had GPS.

Ingredients

2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
Olive oil
Salt and freshly ground black pepper
2 salmon fillets

Marinate salmon skin side down, by rubbing soy sauce, dijon mustard, honey and brown sugar over the meaty surface. Allow it to sit for 10 minutes.
Place the salmon skin side down on the hot iron skillet which has been covered with olive oil on medium heat.
Cook for 3 minutes then turn using a fish spatula (spat). Turn carefully cook for another 4 to 5 minutes. Check the internal temperature, it should be 135 degrees F.
Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes.
Serve with rice, soy sauce.

Sweet Potato Hash with Baked Egg

May 11, 2016April 7, 2017Leave a comment

Breakfast is amazing, so why not have it for dinner. Sweet potatoes hash with caramelized onions flavored with paprika and rosemary. And of course a runny egg on top is essential!

2 tbsp olive oil
1 large yellow onion
1 tbsp balsamic vinegar
Kosher salt
freshly ground black pepper
4 large sweet potatoes
1 tsp herbs of provence (if desired)
1 1/2 tsp smoked paprika ( I used hungarian paprika)
2 tbsp minced fresh rosemary
3 large eggs
shaved Parmesan (if desired)

Preheat oven to 425 F
Cut large onion into half then thin slices.
In a iron skillet on medium heat add grapeseed oil, then onions and balsamic.
Stir till onions are browned.
Peel then chop sweet potatoes into small cubes. Mix with olive oil, rosemary, paprika, salt and pepper.
Add the sweet potatoes to caramelized onions and add herbs of provence.
Mix and then place iron skillet in oven for 15-25 min until starting to brown.
Remove from the oven and crack three large eggs over sweet potato hash.
Place back in oven for 5-10 min depending on how you like your eggs.
Remove and add cheese and garnish if desired.

Yogurt-Curry Marinated Chicken Breast

May 3, 2016April 7, 2017Leave a comment

Boneless chicken breast marinated and then broiled, perfect for a couple lunches during a busy work week. The yogurt has a mild acidic quality and acts as a great tenderizer. Great over rice, on salads, or in a romaine heart.

Ingredients:

1 tablespoon ginger paste
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 1/2 cups plain yogurt ( fat free or 2 %)
1 tablespoon kosher salt
6 skinless, boneless chicken breasts

Mix all the ingredients in a glass pyrex container by hand, then cover and store in fridge for at least 2 hours, preferably 4 hours.
Set oven to Broil- mine is set to 550 F.
Use a baking sheet with a wire rack, place chicken on rack evenly spaced.
Broil for 10 minutes then turn chicken over, broil for another 8 min.
Larger chicken breast might take another 2-3 minutes.
Check internal temperature of each breast so that it is > 165 F.
Let it cool before cutting to retain moisture.