Dayrecipe Food Community

“Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping,” says Elida D. Wilson of Olympia, Washington. “Would chef Wayne Johnson be willing to share his recipe?”

Makes 4 Servings.

INGREDIENTS

This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness.

Active time: 45 min Start to finish: 1 hr

Makes 6 servings.

INGREDIENTS

• 1 1/2medium heads garlic, cloves separated and peeled
• 2cups cold water
• 2teaspoons salt
• 3orange bell peppers
• 2teaspoons chopped fresh thyme
• 1/2lb baby spinach
• 10oz campanelli (bellflower) pasta or penne
• 1tablespoon extra-virgin olive oil1(19-oz) can white beans, rinsed and drained
• 1tablespoon balsamic vinegar
• 1/4cup finely grated parmigiano-reggiano(2/3 oz)

DIRECTIONS Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water,then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.

Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.

While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.

Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.

Cook pasta in a large pot of boiling salted wateruntil al dente.

Make sauce while pasta is cooking:
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.

Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans.

Active time: 1 hr Start to finish: 1 hr

Makes 8 servings.

INGREDIENTS

• 1/3cup finely chopped shallot
• 1/2stick (1/4 cup) unsalted butter
• 1(14- to 15-oz) jar whole roasted chestnuts* (3 cups)
• 1/2cup chicken broth
• 1/4cup sortilège maple liqueur**, or 1/4 cup canadian whiskey stirred together with 1 tablespoon pure maple syrup
• 2lb haricots verts or other thin green beans, trimmed

DIRECTIONS Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.

Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.

Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.

Serve beans topped with chestnuts.

Cooks’ notes:
• Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat.
• Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding.

*Available at some supermarkets and specialty foods shops.
**Available at Laird & Co. (877-438-5247).

Makes 9 popovers.

INGREDIENTS

Makes 6 servings.

INGREDIENTS

• 1 pound young okra
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• pepper to taste
• dash cayenne pepper

DIRECTIONS Cut off the stems and the tips of the okra pods. Wash thoroughly and place them in a pan of boiling salted water. Cook for about 8 minutes. Drain and let dry thoroughly.

In a mixing bowl. Blend the cornmeal. Fry in deep fat (350°) or sauté in butter until brown.