EVERYDAY MUSTARD VINAIGRETTE

I’m kind of in love with what I call “finishing things”  -  those *accouterments* you use to top off a meal.   Whether it’s a pesto, sauce, vinaigrette or dukkah  - it’s those little things, like flaky sea salt, that elevate everyday ingredients (and bring all the charm).  At any given time, you can find various herby/tangy/salty sauces in my fridge to top any breakfast salad or hippie bowl.  Since I usually do my "meal prep" in batches rather than full meals, it give mes me a lot to play around with during the week.

My famous (to my family only) vinaigrette is my go-to dressing for salads and the like. Since it’s bright & tangy, you could use it to dress a simple bowl of greens or something as hearty as raw kale or brussels sprouts - it never gets old.  This dressing is so flavorful you don’t need much else but maybe shaved radish or parmesan (although feel free to load it up - I always do).  This post, in collaboration with Maille (a brand I’ve always loved & used), is so fitting because this mustard partially inspired the dressing.  Although it has evolved over the years, I love making it with their whole grain mustard for the texture & tang.  The video was made as part of their Flavor Heroes campaign (where you can win 5 Le Creuset! See below) features a little  *how to* including “pasting” garlic, which is a key component to this dressing (& a cute technique to keep around).  Hope you enjoy a little active viewing & hopefully a new "finishing thing" to add to your repertoire. 

Everyday Mustard Vinaigrette (Gluten-free, Vegan) Makes a scant 1/2 cup

• 1 garlic clove, pasted
• 1 tablespoon whole-grain or dijon mustard
• 1 teaspoon balsamic vinegar
• 1/2 lemon, juiced
• About 1/3 cup extra virgin olive oil
• Good pinch of sea salt
• Freshly ground pepper to taste

First, mince garlic, then using the flat edge of your knife, drag repeatedly across garlic - pressing and dragging across your cutting board.  Repeat the process a couple times until garlic becomes a paste. (See video for a visual)

Then, add garlic to a jar or mixing bowl, with mustard, balsamic, lemon and stir to combine.  If whisking, drizzle in olive oil as you whisk (aggressively!) until mixture emulsifies (thickens, lightens in color, or as I like to put it - “becomes one”. 

If using a jar, combine all ingredients and shake well until emulsified.  Then, season with a good pinch of sea salt and freshly ground pepper.  This dressing is super flavorful - a little goes a long way.  Toss with your favorite greens or anywhere else you’d use a vinaigrette.  The dressing will stay good in an air-tight container in the fridge for up to a week.

THIS POST HAS BEEN SPONSORED BY MAILLE, A BRAND I USE & LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA

The idea of restraint or moderation does not come easily to me.  I spend my time in the extreme, bouncing between the opposite ends.  I often say I’m at full-intensity or I’m asleep (I have no pace).  I can’t say this is a personality trait I always like to highlight, but it does explains so many of my ailments & behaviors.

The same goes for recipes.  I’ve been thinking a lot about the word restraint.  Not in the way of control, but more in choosing what not to do.  It doesn’t always have to be big, complicated, hard - and that’s not just a recipe for food.  I tend to push myself very hard, and recently I’ve learned that doesn’t always mean better.  Sometimes it’s OK to boil carrots.

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA (Serves 2-4) GLUTEN-FREE & VEGAN

This recipe is Inspired & adapted from Deborah Madison's Vegetable Literacy.  I love this super simple, but flavorful way to serve carrots.  I followed her recipe, which called for boiling carrots, something I  normally would never do, but am happy I listened.  This recipe could be used with any seed, coriander or cumin would be a great option. *Also, if you need to toast nuts, put them on a baking sheet in a 300 degree oven for 5-10 minutes (set a timer! they burn fast) or until golden and smelling fragrant.

• 1 lb. carrots (I used a purple variety), reserve 1 carrot to grate
• 1 tablespoon caraway seeds
• 1 large garlic clove, roughly chopped
• 4 tablespoons chopped parsley
• 3 tablespoons olive oil, divided
• 1 lemon, juice and zest
• About 1/2 cup toasted walnuts
• More parsley, to serve
• Sea salt to taste
• Freshly ground pepper

Wash and dry carrots, peel if you choose to (I don’t) and cut into 1 inch chunks.  Add carrots to a saucepan with enough water to cover and large pinch of sea salt.  Bring to a boil, then lower the heat to simmer, covered, until tender, but not completely softened.  About 12 minutes worked for me.

While carrots cook, add caraway seeds to a mortar and pestle.  Break down the seeds as much as possible, but it’s fine if some whole ones remain.  I find it easier to do the caraway seeds first, then add the rest of the ingredients.  Once you’ve broken down the seeds, add garlic, parsley, 2 tablespoons of olive oil, 1/2 teaspoon of salt.  Continue breaking down mixture until it looks like a pesto.  Then, stir in 1 tablespoon of zest and the juice of half a lemon.  Grate remaining carrot (large grate), and set aside.

Once carrots are cooked, strain, then return to the pot to dry in the residual heat.  Toss in the grated carrot and gremolata until well coated, then transfer to a serving platter.  Squeeze the remaining 1/2 lemon over carrots with a drizzle (about 1 tablespoon) of olive oil.  Crumble toasted walnuts over top & garnish with more parsley.  Season with freshly ground pepper, and serve immediately. 

SAVORY TOMATO & PARMESAN CRUMBLE

It’s just beginning to feel real Wintry here in NYC.  It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead.  We roast squash and make soup and need to wear socks to bed.  It’s a new season and we learn how to submit to it.

In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week.  Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking.  Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like.  It’s the simplest thing to keep around that can make cold, Winter nights a little better.  I use them in soups, make a quick tomato sauce, a savory braise - the options are endless.  We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway.  It’s time for baking, braising, roasting - all the warm things in life.

Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8

-This recipe, at its base, is a simple crumble.  I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.

FILLING:

• 26 oz. Pomi Chopped Tomatoes
• 2 tablespoons cornstarch
• 1 lemon, juice and zest
• 2 teaspoon tamari
• 2 teaspoons sumac
• 2 teaspoon sea salt
• Pinch of red pepper flakes
• 1 small romanesco, chopped into about 1 inch pieces
• 1 (15 oz.) can of cannellinni beans, drained 
• 2 garlic cloves, minced
• 1 large shallot, diced
• 1/3 cup basil, sliced thin or chiffonade
• 4 sprigs thyme
• 4 sprigs marjoram

TOPPING:

• 1 1/4 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1/4 cup cornmeal 
• 1/4 cup corn flour
• 1/2 cup grated parmesan
• 5 sprigs thyme leaves
• 1 1/2 teaspoon sea salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon olive oil

Preheat oven to 375 degrees.

In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes.  Then, stir in romesco, beans, garlic, shallot and herbs until well combined.  Add to 9x9 or similar sized baking dish and set aside.

In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt.  Mix until well combined, then add chilled butter cubes,  Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough.  Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.

Add crumble evenly over top tomato filling.  Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned.  Let cool for 15 minutes before serving.

---

THIS POST HAS BEEN SPONSORED BY POMI.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

---