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Purim, the riotous joyful festival that marks the victory of Queen Esther and the Jewish people over certain death at the hands of the Syrians, is this week. Lent, the 40 days between Ash Wednesday and Easter that is marked by penitence and reflection, has just started in the Christian world.
Purim has been called the Jewish Mardi Gras because everyone dresses in costume and arrives at the synagogue to read the Megillah, which is the story of Queen Esther. Esther was able to foil the evil that came upon her people by moving into a foreign court. She strictly adhered to Jewish dietary laws and was a vegetarian. She was particularly fond of nuts, fruits and poppy seeds.
Although many Catholics no longer refrain from eating meat on Fridays during Lent, they may opt for meatless meals this day as part of the observance. Although fish may take a place of pride Fridays during this time, the creative use of vegetables, enhanced by nuts and seeds, is a fine idea.
I’m a fan of Ina Garten, whose "Barefoot Contessa" airs on the Food Network. She recently made an unusual salad, perfect for this time of year, which she topped with pesto dressing and toasted pine nuts. Pesto, the marvelous green sauce from Genoa, can be made ahead of time and frozen. Garten proved it is not just for pasta anymore.
Treviso, which looks like radicchio but is shaped like romaine lettuce, takes on a tasty flavor if it is separated into leaves, then grilled or sautéed, and filled with any number of ingredients.
Salad with Pesto Dressing
Ingredients:
5 cups of basil leaves
1 cup walnut pieces
2 cups pine nuts, separated in 1 cup each
5 fat cloves of garlic
1/2 cup Parmesan
Olive oil
Kosher salt and freshly ground black pepper, to taste
1 (8-ounce) bag frozen baby peas
1 pound of baby spinach leaves
Directions:
Wash the basil and place in a bowl. Set aside.
Place the walnuts, 1 cup of the pine nuts and garlic in a food-processor bowl fitted with a steel blade. Process until blended. Add the basil and process until it is incorporated into the nuts and garlic. Add the Parmesan and process once again. While the motor is on, drizzle in enough oil to make a thin dressing. Add salt and pepper, if desired. Place the pesto in a container.
Several hours before serving, place the peas in a colander and pour hot water over them just to the point of defrosting. Cool thoroughly.
Place the spinach in a serving bowl. Add the cooled peas and toss.
Place the remaining pine nuts in a small skillet and toast over medium, stirring, until brown. This should take about five minutes.
Top the salad with the toasted pine nuts. Pour the pesto dressing over the salad and serve.
Serves four.
Note from Phyllis: Make a double batch of pesto and keep it in the freezer to use as a sauce for fish or pasta. If freezing, place the sauce in a container and top with a tablespoon of olive oil. It will keep the pesto fresh and from turning brown. If using on pasta, simply add a few tablespoons of the hot pasta water to the sauce before topping your dish.
Treviso with Mushrooms
Ingredients:
1 large head of Treviso
Kosher salt and freshly ground black pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
1 pound mixed mushrooms of your choice, such as cremini, shiitake, porcini and white button, wiped clean and sliced
1 large shallot, sliced
Chopped fresh Italian parsley
Directions:
Separate six leaves from the Treviso. Place on a cookie sheet and run under the broiler for a few minutes or place in a grill pan and grill on the stovetop. The leaves can be kept warm in a 250-degree oven. Add salt and pepper, if desired.
Melt the butter and oil over medium in a large skillet. Add the mushrooms and shallot and sauté until the mushrooms give up their juices, about five to eight minutes. Add salt and pepper, if desired.
Remove the Treviso leaves from the oven. Place on six warm plates and fill each leaf with the mushroom mixture. Top with the parsley and serve.
Serves six.
Warm Broccoli and Cauliflower Salad with Poppy Seed Dressing
Ingredients:
1 large bunch of broccoli, trimmed and sliced into florets
1 large head cauliflower, core removed, cut into florets
1 (7-ounce) jar roasted red peppers, sliced
1 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 teaspoon poppy seeds
Directions:
Bring a large pot of water to a boil. Add the broccoli and cauliflower and cook for about five minutes. Drain both in a colander and place in a serving bowl. Add the roasted red pepper strips and toss.
Whisk together the olive oil, lemon juice, salt and pepper. Add the poppy seeds and stir to blend.
Pour the poppy seed dressing over the vegetables. Add salt and pepper, if desired.
Serves four.
