Wilted Greens and Goat Cheese Sandwich

Recipe: Wilted Greens and Goat Cheese Sandwich
Page: 100
Date Cooked: September 27, 2011

I don't have much to compare this sandwich to and in this case it's a good thing. I thought the flavors were simply unique. Furthermore, I think it really is a sophisticated (JW's word choice) vegetarian sandwich.

Ingredients: sweet onion, garlic, olive oil, chopped greens, goat cheese, salt,  pepper, red pepper flakes, parsley, butter, and sourdough bread

The sandwich concept is really simple but I think it's the small touches of what to cook that makes it soo good. The first steps included slicing the onion (even though the recipe intro mentions minced onions) and mincing the garlic. I then heated some olive oil in a pan, sauteed the onions, added the garlic, and sauteed it a bit more. I then added the greens, until wilted and tender. The pan was then set aside to cool.

1. Sliced onions 2. Minced garlic 3. Sauteed onions, garlic, and greens

In the meantime, I mashed the goat cheese with a fork and added salt, pepper, and red chili flakes. I then stirred in the greens mixture and the parsley as well as additional salt and pepper to taste.

Wilted greens and goat cheese mixture

I lightly buttered the bread and spread the goat-cheese mixture onto the bread slices. I also melted some butter in a pan and then placed the sandwich (un-buttered side down) until the bread was golden brown.

Cooking the sandwiches

Once the sandwich was cooked on both sides, I removed it from the pan, cut it in half, and it was ready for consumption.

Wilted Greens and Goat Cheese Sandwich

Like I said, this was a sophisticated sandwich and I really enjoyed it. I enjoy vegetarian sandwiches, but often find them to be a little one note, however this was not at all. There was just the right amount of garlic. The parsley gave a great earthiness that goes so well with the goat cheese. I had some leftover goat cheese-greens mixture and made the same sandwich the next day, but without all the butter, and it was still just as good!  Overall, the sandwich was filling and overall yummy.

Enjoy!

Broiled Lobster with Zucchini and Chile Butter

Recipe: Broiled Lobster with Zucchini and Chile Butter
Page: 233
Date Cooked: September 19, 2011

Summer is coming to an end and I haven't cooked a single lobster. Well that is all about to change starting now!  I walked into my grocery store the other day and saw that the tank was full of these clawed crustaceans. It was at that moment I knew I had to take one home to eat. Furthermore, I had all this amazing zucchini in my fridge from the farmers market - so this really was the perfect recipe to make.

Ingredients: red jalapeno chile, unsalted butter, rosemary, salt, pepper, lemon, lobster (in styrofoam box), zucchini, and olive oil

While a large pot of salted water heated on the stove, I began prepping the chile butter.  I stemmed, seeded, and chopped the chile. I then pureed the chile with the butter in a food processor. I placed the butter into a small dish and added finely chopped rosemary, salt, pepper, and a touch of lemon juice.

Chile Butter

Once the pot of water came to a nice boil, I dropped the lobster into the pan, covered and let boil for just a few minutes. I removed the lobster and let it cool. I then split the cooled lobster in half and lightly cracked the claws. I want to make a note here. Immediately, I thought the best way to split a lobster in half was from the underside (which is what I did). However, when I did some looking afterward I discovered the best way to do it is from the top - slicing from the head down. Doing it the latter way results in a really neat looking presentation. Regardless, once I split the lobster in half, I rubbed the chile butter all over the lobster meat and placed it in the oven to broil.

1. Live lobster 2. Boiled lobster 3. Lobster with chile butter before being broiled

In the meantime, I heated some olive oil and sauteed zucchini rounds (seasoned with salt and pepper) in a pan until they were brown but still crispy.

Sauteed zucchini rounds

With all the components cooked and ready, I decided to plate. I placed the lobster in the middle of the plate and surrounded it with the zucchini.

Broiled Lobster with Zucchini and Chile Butter

Jonathan Waxman has only two lines for the introduction of this recipe and I would like to repeat them. "Here's an uncomplicated way to cook lobster. The spicy butter is spectacular with the lobster meat." These two sentences were my thoughts exactly! The lobster was delicious! And "oh my goodness" the chile butter was amazing! I had some foresight and expected the butter to taste pretty damn good, so I actually saved some of the butter to eat with the lobster. Best idea ever! What I also loved was that the zucchini paired perfectly. It obviously wasn't the star of the plate but it was a nice flavor and texture to have on the side.

The dish was just yummy. Thinking about it now makes me want more. Heck, I'm thinking of making the chile butter and keeping it on hand just for fun.

Enjoy!

Succotash

Recipe: Succotash
Page: 249
Date Cooked: September 13, 2011

I have to say this upfront because it the first thing that comes to my find when I hear/read the word succotash. I immediately think of Daffy Duck from the Looney Tunes saying "suffering succotash." I'm not sure why succotash is oh so suffer-able, if you ask me...it was just super simple.

Ingredients: Corn, garlic, basil, salt, green beans, yellow wax beans, lima beans, sweet onions, tomatoes, olive oil, butter, and pepper

I think as you cook through an entire cookbook, you really get to know the chef behind the recipes. I've picked up on certain traits or techniques that I believe Jonathan Waxman stands behind. One of these happens to be vegetarian stock made from corncobs - which is done in this recipe and also in a previous recipe.

Accordingly, I husked the corn and cut the kernels off the cob. I placed the corncobs, garlic cloves, basil stems, water, and salt into a pot and allowed it to simmer for some time. Afterward, I strained the stock and brought the broth to a boil (trying saying the last part 3x real fast!).

Left: Making vegetable stock Right: Boiling strained broth

While the broth boiled, I topped and tailed the beans. Diced the onions and tomatoes. And also, smashed the garlic cloves. I also placed the beans into the broth, cooked till al dente, and removed them with a slotted spoon.

1. Diced onions 2. Diced tomatoes 3. Cooking beans in broth

I then pulled out the Dutch oven and heated some butter and olive oil over medium heat. I added corn, onions, garlic, and salt to the casserole and cooked for a few minutes. I then added the beans and cooked it for a bit longer. Finally, I added the tomatoes and basil and cooked just a bit longer.

Succotash in the Dutch oven - after added the tomatoes and basil

After all the vegetables had cooked to perfection (and JW makes a note in the recipe that "the only thing not to do is cook the vegetables until they fall apart), I was ready to plate. I spooned the succotash into a bowl and garnished it with a bit of basil.

Succotash

I've never made succotash before and quite honestly I didn't really know what it entailed. So I learned the following: it is a simple side dish that involves slow braising vegetables and traditionally includes corn and beans (oh and butter). In addition to taste, one thing I truly appreciate is the visual contrast a dish produces. JW's succotash hit the visual aspect right on the dot. It looked beautiful.

And it tasted good as well. I didn't have much of an "ah ha" moment in this recipe but I could see the value in the dish. However, if I made it again...I think I would add bacon. I missed that added dimension of fat and bacon really would have punched it up. All in all, it was an OK recipe. In closing, I suppose I have to say it... "Suffering Succotash!"

Enjoy!