Dear 2007 CSA members,
Can you believe the season is over?! It seems not long ago we all eagerly showed up at the garden to pick up the first share....
Before we all hibernate for winter, I thought I'd post a note for those of you that have cooked the recipes I collected for this season's Garlic Press. If you have learned how to use seemingly exotic veggies, found favorite dishes, discovered new flavors or cooking techniques or just had a good meal or two, then my efforts were worthwhile.
Some of the recipes are my own, many are from my favorite cookbooks and a few were new even to me. I have came across some real goodies in my searches and with thanks to members who have shared recipes with me. I love to cook and hope you have enjoyed these recipes as much as I have enjoyed sharing them with you.
I wish you all the best through the coming winter months. Stay warm and keep cooking!
Yours truly,
Heather
Thursday, November 29, 2007
Beet and Chipotle Soup
Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s
(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups chicken or vegetable stock
1 cup full-bodied red wine
6 cups water
1/4 cup (1/2 stick) unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (you’ll find these canned)
Fresh chives or other herb, chopped for garnish
Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.
Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.
(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups chicken or vegetable stock
1 cup full-bodied red wine
6 cups water
1/4 cup (1/2 stick) unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (you’ll find these canned)
Fresh chives or other herb, chopped for garnish
Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.
Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.
Butternut Squash Risotto
Recipe from Gourmet, October 1995
I love risotto and this is one of the best recipes I have come across.
(serves 2 as a main, 4 as a side)
1 small butternut squash, pumpkin or kabocha, (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger root
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
chopped fresh chives and Parmesan for garnish
Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put diced squash and remaining half, cut side down, in an oiled baking pan and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh.
In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, and ginger root in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in all squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes in total. Salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
I love risotto and this is one of the best recipes I have come across.
(serves 2 as a main, 4 as a side)
1 small butternut squash, pumpkin or kabocha, (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger root
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
chopped fresh chives and Parmesan for garnish
Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put diced squash and remaining half, cut side down, in an oiled baking pan and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh.
In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, and ginger root in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in all squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes in total. Salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
Veggie Burgers
You can make these with different fall veggies (just make sure you have roughly the total quantity called for), they are delicious, and they freeze well and can be warmed in the oven for a quick weeknight meal.
(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving
Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.
(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving
Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.
Mashed Potatoes and Celery Root
Recipe by Tyler Florence from Eat This Book
(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish
Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.
(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish
Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.
Thursday, November 15, 2007
Curried Squash & Mushroom Soup
This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman. It has since become a fall favorite at my house, and just this past week I made it with some incredible oyster mushrooms from the Grand Army Plaza Green Market.
(serves 6)
2 medium acorn or 1 large butternut squash
(I used a mix of 4 small squashes from Ted and it was awesome )
2 ½ cups water or stock
1 cup orange juice
2 Tablespoons butter
1 small onion, chopped
1 medium clove crushed garlic
8 oz. any type of mushrooms, sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard
1 ¼ tsp. salt
a few dashes cayenne
optional: fresh lemon juice
* Serve with plain yogurt &/or chopped almonds.
Cut squash in half and bake in a 375’ oven on a baking tray until soft and pierces easily with a fork. (This can be a day in advance, just refrigerate till ready to make soup.) Cool, discard seeds and scoop out the insides. Put in blender with water/stock and puree till smooth. Combine with orange juice in a large pot. Meanwhile, heat butter over medium heat and add garlic, onion, salt and spices in a skillet. Saute until the onion is very soft – add a little water if it sticks. Add mushrooms, cover and cook 10 minutes. Add the saute’ to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Serve garnished with a dash of cayenne and a squeeze of lemon juice. You can serve immediately or simmer a while and the flavors will mature. Freezes well.
(serves 6)
2 medium acorn or 1 large butternut squash
(I used a mix of 4 small squashes from Ted and it was awesome )
2 ½ cups water or stock
1 cup orange juice
2 Tablespoons butter
1 small onion, chopped
1 medium clove crushed garlic
8 oz. any type of mushrooms, sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard
1 ¼ tsp. salt
a few dashes cayenne
optional: fresh lemon juice
* Serve with plain yogurt &/or chopped almonds.
Cut squash in half and bake in a 375’ oven on a baking tray until soft and pierces easily with a fork. (This can be a day in advance, just refrigerate till ready to make soup.) Cool, discard seeds and scoop out the insides. Put in blender with water/stock and puree till smooth. Combine with orange juice in a large pot. Meanwhile, heat butter over medium heat and add garlic, onion, salt and spices in a skillet. Saute until the onion is very soft – add a little water if it sticks. Add mushrooms, cover and cook 10 minutes. Add the saute’ to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Serve garnished with a dash of cayenne and a squeeze of lemon juice. You can serve immediately or simmer a while and the flavors will mature. Freezes well.
Pan-Braised Carrots with Orange and Rosemary
Recipe by Sara Foster from Fresh Every Day
This is the perfect simple recipe for Ted’s sweet and delicious carrots!
1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste
Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and
have a little color. Add the rosemary and cook for 1 to 2 minutes longer. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.
This is the perfect simple recipe for Ted’s sweet and delicious carrots!
1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste
Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and
have a little color. Add the rosemary and cook for 1 to 2 minutes longer. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.
Potato Fritters
Recipe by Deborah Madison from The Greens Cookbook
(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil
Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.
(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil
Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.
Braised Kale and Collard Greens
Recipe from member, Jonathan Proville.
A Brooklyn take on the classic Southern dish that you’ve always craved. You can improvise with other hearty greens.
(4 servings)
1 bunch of Collard Greens
1 bunch of Kale
4 tablespoons of Apple Cider Vinegar
2 cups Vegetable or Chicken Stock
2 tablespoons Lemon Juice
2 tablespoons Butter
Salt, Pepper
Rinse collard greens and kale and discard stems. Chop leaves roughly into small pieces. Brown butter in a deep pot over low heat until it is a deep brown but not burnt. Add greens, vinegar and stock. Cover pot with lid and simmer on low heat for 2 hours. Just before serving, add lemon juice and season with salt and pepper.
Optional: Get a smoked ham hock from your butcher and brown it on all sides in the butter before you add the rest of the ingredients. It will give the dish that smoky comfort-food feel.
A Brooklyn take on the classic Southern dish that you’ve always craved. You can improvise with other hearty greens.
(4 servings)
1 bunch of Collard Greens
1 bunch of Kale
4 tablespoons of Apple Cider Vinegar
2 cups Vegetable or Chicken Stock
2 tablespoons Lemon Juice
2 tablespoons Butter
Salt, Pepper
Rinse collard greens and kale and discard stems. Chop leaves roughly into small pieces. Brown butter in a deep pot over low heat until it is a deep brown but not burnt. Add greens, vinegar and stock. Cover pot with lid and simmer on low heat for 2 hours. Just before serving, add lemon juice and season with salt and pepper.
Optional: Get a smoked ham hock from your butcher and brown it on all sides in the butter before you add the rest of the ingredients. It will give the dish that smoky comfort-food feel.
Thursday, November 8, 2007
Thyme and Smoked Bacon Infused Winter Squash Soup
Recipe by member, Jon Proville, chezjjp.com
In this recipe, we will infuse the cream with bacon and thyme flavors by gently heating them together. This will impart a subtle, smoky dimension to the soup which will help bring out the sweet fulfilling flavor of the squash.
(serves 2-4)
1 medium (or 2 Small) squashes of any kind
1 branch thyme
1 small chunk of whole or sliced smoked bacon (1/4 pound slab)
2 cups cream
Place cream in a small saucepan and add bacon and thyme branches. Set the heat on lowest setting. Meanwhile, rub the squash with oil and let bake in a 300 degree oven for an hour or until soft. Scoop out seeds with a spoon and discard. Scoop out the flesh and place in a medium sized pot. Remove bacon and thyme from the cream and add cream to the squash. Mix around and liquify until smooth using hand mixer/food processor/blender. Salt and Pepper to taste. At this stage feel free to get creative with how you serve the soup. Shot glasses, martini glasses or tiny cast iron pots with lids are all game.
Keep in mind that you can modify the recipe by using other herbs, different creams and different squashes or pumpkins.
In this recipe, we will infuse the cream with bacon and thyme flavors by gently heating them together. This will impart a subtle, smoky dimension to the soup which will help bring out the sweet fulfilling flavor of the squash.
(serves 2-4)
1 medium (or 2 Small) squashes of any kind
1 branch thyme
1 small chunk of whole or sliced smoked bacon (1/4 pound slab)
2 cups cream
Place cream in a small saucepan and add bacon and thyme branches. Set the heat on lowest setting. Meanwhile, rub the squash with oil and let bake in a 300 degree oven for an hour or until soft. Scoop out seeds with a spoon and discard. Scoop out the flesh and place in a medium sized pot. Remove bacon and thyme from the cream and add cream to the squash. Mix around and liquify until smooth using hand mixer/food processor/blender. Salt and Pepper to taste. At this stage feel free to get creative with how you serve the soup. Shot glasses, martini glasses or tiny cast iron pots with lids are all game.
Keep in mind that you can modify the recipe by using other herbs, different creams and different squashes or pumpkins.
Spicy Baked Ziti with Eggplant and Peppers
Recipe by Heather Thomason
(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible
Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.
(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible
Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.
Sausages with Sherry Caramel Glazed Pears
Recipe from Gourmet, September 2006
“The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.” You’ll want some good bread on hand for sopping up the delicious
caramel sauce.
(makes 4 servings)
1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1- 1 1/2 lb fresh pork sausages
1 tablespoon vegetable oil
Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.
“The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.” You’ll want some good bread on hand for sopping up the delicious
caramel sauce.
(makes 4 servings)
1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1- 1 1/2 lb fresh pork sausages
1 tablespoon vegetable oil
Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.
Twice Baked Squash with Glazed Pecan Topping
Recipe by Nancy of Maple Valley Organic Maple Syrups, from SustainableTable.com
(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup
Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.
(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup
Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.
Stir-Fried Chinese Cabbage (Bok Choy)
Recipe by Irene Kuo, The Key to Chinese Cooking
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)
(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)
Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)
(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)
Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.
Thursday, November 1, 2007
Delicata Squash with Rosemary, Sage, and Cider Glaze
Adapted by Terra Brockman from The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000 as seen on consciouschoice.com
2 medium delicata or other winter squash such as kabocha (about 2 pounds)
3 Tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 Tablespoon coarsely chopped fresh rosemary
11/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground black pepper to taste
If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. (Kabocha do not need to be peeled.) Cut each piece lengthwise in half again, then crosswise into half-inch-thick slices. Melt the butter in a large (twelve-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, three to five minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, about twenty to thirty minutes. Season with pepper and additional salt if needed. Makes six servings.
2 medium delicata or other winter squash such as kabocha (about 2 pounds)
3 Tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 Tablespoon coarsely chopped fresh rosemary
11/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground black pepper to taste
If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. (Kabocha do not need to be peeled.) Cut each piece lengthwise in half again, then crosswise into half-inch-thick slices. Melt the butter in a large (twelve-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, three to five minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, about twenty to thirty minutes. Season with pepper and additional salt if needed. Makes six servings.
Penne with Arugula and Prociutto
Recipe from The Gourmet Cookbook
1 pound penne
1/4 pound thin sliced prosciutto, chopped
1 pound arugula, coarse stems discarded and leaves coarsely chopped
2/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
salt and fresh ground black pepper
1/4 cup extra virgin olive oil
Cook pasta in a pot of boiling salted water according to package directions. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and toss with prosciutto, arugula, cheese, zest and salt and pepper to taste. Drizzle with olive oil and toss to combine, adding some cooking liquid if the pasta seems dry.
1 pound penne
1/4 pound thin sliced prosciutto, chopped
1 pound arugula, coarse stems discarded and leaves coarsely chopped
2/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
salt and fresh ground black pepper
1/4 cup extra virgin olive oil
Cook pasta in a pot of boiling salted water according to package directions. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and toss with prosciutto, arugula, cheese, zest and salt and pepper to taste. Drizzle with olive oil and toss to combine, adding some cooking liquid if the pasta seems dry.
Waldorf Salad
Recipe by Just Food , adapted from www.nyapplecountry.com
(makes 4-6 servings)
2 medium apples, cored and chopped
1 cup celery, diced
1/3 cup coarse chopped walnuts
1/2 cup plain yogurt
1/2 cup raisins
1 Tablespoon maple syrup or honey
Place ingredients in a bowl and combine well. If desired serve on a bed of lettuce or garnish with fresh chopped parsley.
(makes 4-6 servings)
2 medium apples, cored and chopped
1 cup celery, diced
1/3 cup coarse chopped walnuts
1/2 cup plain yogurt
1/2 cup raisins
1 Tablespoon maple syrup or honey
Place ingredients in a bowl and combine well. If desired serve on a bed of lettuce or garnish with fresh chopped parsley.
Lentil and Roasted Garlic Soup with Sweet Potato and Kale
Adapted from Bon Appetit, March 2006
The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have also made this with white potatoes or winter squash in place of the sweet potatoes, and every time it is outstanding!
3/4 cup olive oil
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French Green Lentils
2 medium leek (white parts and green parts only) thinly sliced
1 tablespoon fresh sage, chopped
7 cups (you may need 1 more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 lb. sweet potatoes, peeled and cut into cubes
12 ounces kale, ribs discarded, leaves sliced
fresh grated Parmesan cheese for topping
Place the olive oil, garlic and rosemary in a heavy saucepan and cook over lowest possible heat until the garlic begins to brown (about 1.5 hours). Drain and reserve garlic and oil and separately, cover and chill, discard rosemary. (You can do this up to 2 days ahead of time.)
Place 3 cups water and green lentils in a small saucepan and bring to a boil. Reduce to a simmer for 25 minutes, cool and drain. Meanwhile heat 1/4 cup garlic oil in a heavy soup pot over medium heat. Add leek and sage and cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups broth, soy sauce, green and red lentil to pot and bring to a boil. Reduce to medium, cover and simmer until lentils are almost soft - about 15 minutes. Add potatoes and garlic and cook until potatoes are tender, about 10 minutes. (If you need to add more broth to keep veggies covered, do so by the 1/2 cup-full) Add kale to soup and simmer until wilted, about 5 minutes, and season with salt and pepper (won’t need much). Serve with Parmesan cheese, sprinkled on top, and warm bread on the side.
The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have also made this with white potatoes or winter squash in place of the sweet potatoes, and every time it is outstanding!
3/4 cup olive oil
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French Green Lentils
2 medium leek (white parts and green parts only) thinly sliced
1 tablespoon fresh sage, chopped
7 cups (you may need 1 more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 lb. sweet potatoes, peeled and cut into cubes
12 ounces kale, ribs discarded, leaves sliced
fresh grated Parmesan cheese for topping
Place the olive oil, garlic and rosemary in a heavy saucepan and cook over lowest possible heat until the garlic begins to brown (about 1.5 hours). Drain and reserve garlic and oil and separately, cover and chill, discard rosemary. (You can do this up to 2 days ahead of time.)
Place 3 cups water and green lentils in a small saucepan and bring to a boil. Reduce to a simmer for 25 minutes, cool and drain. Meanwhile heat 1/4 cup garlic oil in a heavy soup pot over medium heat. Add leek and sage and cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups broth, soy sauce, green and red lentil to pot and bring to a boil. Reduce to medium, cover and simmer until lentils are almost soft - about 15 minutes. Add potatoes and garlic and cook until potatoes are tender, about 10 minutes. (If you need to add more broth to keep veggies covered, do so by the 1/2 cup-full) Add kale to soup and simmer until wilted, about 5 minutes, and season with salt and pepper (won’t need much). Serve with Parmesan cheese, sprinkled on top, and warm bread on the side.
Thursday, October 25, 2007
Syrian Beet Salad
Recipe from Moosewood Restaurant Daily Special
(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste
In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.
(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste
In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.
Wine Braised Pumpkin Wrapped in Crispy Bacon
Recipe by member, JJ Proville. Visit his website at www.chezjjp.com
What to do with a pumpkin besides soup and pie? This makes a great
appetizer or side dish and feel free to decide what size chunks of pumpkin work best for you.
(serves 4-5)
1 small to medium Pumpkin
2 Tablespoons butter
1 cup Red or White Wine
5 slices of Smoked Bacon
Thyme, whole branch (optional, but suggested)
Peel pumpkin using a large peeler or sharp knife. Cut into pieces about 2-3 inches long and 1 inch thick. In a wide pot, heat butter over medium flame and brown the pieces of pumpkin on all sides. Pour wine into the pot and add the thyme, cover and reduce heat to low. Simmer for 30-45 minutes or until pumpkin is tender but not too soft. Pierce with a skewer or knife to test consistency. Remove pumpkin using tongs and dry them with paper towel. Season with pepper. Wrap a strip of bacon around each chunk. Position your oven rack so it is right under the broiler. Place pumpkin chunks wrapped in bacon on top of foil and set oven to broil. Now broil about 2-3 minutes on each side, turning each piece mid-way using tongs. It is extremely important to keep a close eye on this part in order to avoid burning or under cooking the bacon. The objective here is to achieve perfect crispiness. Serve on a nice white plate decorated with thyme branches.
What to do with a pumpkin besides soup and pie? This makes a great
appetizer or side dish and feel free to decide what size chunks of pumpkin work best for you.
(serves 4-5)
1 small to medium Pumpkin
2 Tablespoons butter
1 cup Red or White Wine
5 slices of Smoked Bacon
Thyme, whole branch (optional, but suggested)
Peel pumpkin using a large peeler or sharp knife. Cut into pieces about 2-3 inches long and 1 inch thick. In a wide pot, heat butter over medium flame and brown the pieces of pumpkin on all sides. Pour wine into the pot and add the thyme, cover and reduce heat to low. Simmer for 30-45 minutes or until pumpkin is tender but not too soft. Pierce with a skewer or knife to test consistency. Remove pumpkin using tongs and dry them with paper towel. Season with pepper. Wrap a strip of bacon around each chunk. Position your oven rack so it is right under the broiler. Place pumpkin chunks wrapped in bacon on top of foil and set oven to broil. Now broil about 2-3 minutes on each side, turning each piece mid-way using tongs. It is extremely important to keep a close eye on this part in order to avoid burning or under cooking the bacon. The objective here is to achieve perfect crispiness. Serve on a nice white plate decorated with thyme branches.
Potato, Leek and Blue Cheese Soup
Recipe by Sarah Foster from Fresh Every Day
For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.
(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)
Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about
5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.
For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.
(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)
Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about
5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.
Coconut Curry Stir Fry
Recipe by Heather Thomason
This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.
(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving
Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.
This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.
(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving
Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.
Thursday, October 18, 2007
Broccoli and Bow Ties
Recipe by Iva Garten from Barefoot Contessa, Family Style
(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.
(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.
Warm Eggplant-Butternut Squash Salad
Recipe by Marcus Samuelson from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa
(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt
Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.
(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt
Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.
Carrot, Marsala, and Ginger Soup
Recipe Katherine Kagel from Cooking with Cafe Pasqual’s
(serves 6)
4 Tablespoons (1/2 stick) unsalted butter
2 pounds carrots, peeled and diced
2 yellow onions, diced
4 cups water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
zest and juice of 1 orange
1/4 cup plus 1 Tablespoon dry marsala wine
1 cup half-and-half
1/2 teaspoon kosher salt
paprika, for garnish
Melt the butter in a large saucepan over medium-high heat and add the carrots and onions. Saute until onion is translucent. Add the water, cayenne, ginger and pepper. Simmer a few minutes more until the carrots are fork tender. Stir in the orange zest and juice, marsala and half-and-half. Puree in batches in a food processor or the container of a blender until smooth and velvety. Add the salt to taste and add more of the ground spices if desired. Heat when ready to serve but do not boil. Garnish with a sprinkle of paprika.
(serves 6)
4 Tablespoons (1/2 stick) unsalted butter
2 pounds carrots, peeled and diced
2 yellow onions, diced
4 cups water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
zest and juice of 1 orange
1/4 cup plus 1 Tablespoon dry marsala wine
1 cup half-and-half
1/2 teaspoon kosher salt
paprika, for garnish
Melt the butter in a large saucepan over medium-high heat and add the carrots and onions. Saute until onion is translucent. Add the water, cayenne, ginger and pepper. Simmer a few minutes more until the carrots are fork tender. Stir in the orange zest and juice, marsala and half-and-half. Puree in batches in a food processor or the container of a blender until smooth and velvety. Add the salt to taste and add more of the ground spices if desired. Heat when ready to serve but do not boil. Garnish with a sprinkle of paprika.
Eggs in a Nest
Recipe from Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver
(This recipe makes dinner for 4 but can easily be cut in half.)
2 cups uncooked brown rice
Olive oil – a few tablespoons
1 medium onion, chopped, and garlic to taste
Carrots, chopped
1⁄2 cup dried tomatoes
1 really large bunch of chard, coarsely chopped
8 eggs
Cook rice with 4 cups water in a covered pot while other ingredients are being prepared. Saute onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and saute for a few more minutes, adding just enough water to re-hydrate the tomatoes. Mix chard in with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.
(This recipe makes dinner for 4 but can easily be cut in half.)
2 cups uncooked brown rice
Olive oil – a few tablespoons
1 medium onion, chopped, and garlic to taste
Carrots, chopped
1⁄2 cup dried tomatoes
1 really large bunch of chard, coarsely chopped
8 eggs
Cook rice with 4 cups water in a covered pot while other ingredients are being prepared. Saute onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and saute for a few more minutes, adding just enough water to re-hydrate the tomatoes. Mix chard in with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.
Thursday, October 11, 2007
Parsnip and Rosemary Risotto
Recipe from Bon Appétit, March 2006
(makes 6 servings *you could easily half this recipe and still have a meal for 4 with a great salad and some bread)
8 cups vegetable broth
5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)
Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.
(makes 6 servings *you could easily half this recipe and still have a meal for 4 with a great salad and some bread)
8 cups vegetable broth
5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)
Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.
Basic Applesauce
Recipe from Everyday, October 2005
3 pounds apples, cut into 1/2-inch-thick slices
1 cinnamon stick
2 to 4 tablespoons sugar or honey
3/4 cup water
2 teaspoons freshly squeezed lemon juice
In a large saucepan, combine apples with 1 cinnamon stick, 2 to 4 tablespoons sugar or honey, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.
3 pounds apples, cut into 1/2-inch-thick slices
1 cinnamon stick
2 to 4 tablespoons sugar or honey
3/4 cup water
2 teaspoons freshly squeezed lemon juice
In a large saucepan, combine apples with 1 cinnamon stick, 2 to 4 tablespoons sugar or honey, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.
Kale Soup with Soy and Lime
Recipe from How to Cook Everything, by Mark Bittman
(serves 4) time: 20 minutes
2 Tablespoons peanut oil
1 cup minced onion
2 Tablespoons minced garlic
4 cups stock, veg/chicken/beef or plain water
1 Tablespoon soy sauce
salt to taste
3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)
minced cilantro for garnish
1 jalapeno chili, stemmed and minced (optional)
1 lime
Place oil in a large, deep saucepan and turn heat to medium-high. Add the onion and cook, stirring occasionally, until it begins to brown, 5 -8 minutes. When the onion is tender and golden, add the garlic. Cook 1 minute then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce and taste for salt; add if necessary. Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes. Correct the seasoning, garnish and serve, with jalapeno and lime.
(serves 4) time: 20 minutes
2 Tablespoons peanut oil
1 cup minced onion
2 Tablespoons minced garlic
4 cups stock, veg/chicken/beef or plain water
1 Tablespoon soy sauce
salt to taste
3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)
minced cilantro for garnish
1 jalapeno chili, stemmed and minced (optional)
1 lime
Place oil in a large, deep saucepan and turn heat to medium-high. Add the onion and cook, stirring occasionally, until it begins to brown, 5 -8 minutes. When the onion is tender and golden, add the garlic. Cook 1 minute then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce and taste for salt; add if necessary. Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes. Correct the seasoning, garnish and serve, with jalapeno and lime.
Potato, Leek and Fromage Blanc Frittata
Recipe from Food and Wine, February 2007
(serves 6)
2 medium potatoes, unpeeled (3/4 pound)
2 Tablespoons unsalted butter
2 leeks, white and tender green parts, halved and thinly sliced
salt and freshly ground pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc (or crumbled feta or goat cheese)
Preheat the oven to 375˚. In a medium sauce pan, cover the potatoes with water and bring to a boil. Boil until tender, about 15 minutes. Drain and cool slightly then cut into a quarter-inch dice.
In a 12-inch skillet, heat the butter over moderate heat and saute the leeks until tender, about 4 minutes. Add the potatoes and cook for 3 minutes more. Whisk the eggs in a large bowl with milk salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the top with cheese and transfer to the oven. Bake until the eggs are set in the center, about 18 minutes. Cut into wedges to serve.
(serves 6)
2 medium potatoes, unpeeled (3/4 pound)
2 Tablespoons unsalted butter
2 leeks, white and tender green parts, halved and thinly sliced
salt and freshly ground pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc (or crumbled feta or goat cheese)
Preheat the oven to 375˚. In a medium sauce pan, cover the potatoes with water and bring to a boil. Boil until tender, about 15 minutes. Drain and cool slightly then cut into a quarter-inch dice.
In a 12-inch skillet, heat the butter over moderate heat and saute the leeks until tender, about 4 minutes. Add the potatoes and cook for 3 minutes more. Whisk the eggs in a large bowl with milk salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the top with cheese and transfer to the oven. Bake until the eggs are set in the center, about 18 minutes. Cut into wedges to serve.
Thursday, October 4, 2007
Squash and Apple Soup
Recipe adapted by Marian Burros from Out of the Earth, from The New York Times Country Weekend Cookbook
(makes about 10 cups)
3 lbs. winter squash like butternut, buttercup, delicata or hubbard, halved and seeded
olive oil
3 carrots, peeled
2 medium onions, halved but not peeled
salt and pepper
5 cloves garlic, peeled
4 apples, cored but not peeled, cut into 1/2-inch cubes
1b. red or white potatoes, peeled, cut into 1/2-inch slices
2 large sprigs thyme
2 quarts chicken or vegetable stock
Preheat the oven to 400˚. Place the squash cut side down on a baking sheet lightly coated with olive oil, salt and pepper. Toss the onions and carrots in a little oil and salt and place around the squash or on another baking sheet. Roast the vegetables until tender, squash - about 1 hour, onions and carrots - about 40-50 minutes. Scoop the flesh from the squash and place in a 6-8 qt. pot with the carrots. Peel the onions and add along with garlic, potatoes, apples, 2 sprigs thyme and stock. Bring to a boil and then lower the heat and simmer until potatoes are falling apart tender, about 30 minutes. Puree the soup in batches; return to the pot and season with salt and pepper. Reheat slowly before serving. The soup may be refrigerated or frozen; add a little water or stock when reheating.
(makes about 10 cups)
3 lbs. winter squash like butternut, buttercup, delicata or hubbard, halved and seeded
olive oil
3 carrots, peeled
2 medium onions, halved but not peeled
salt and pepper
5 cloves garlic, peeled
4 apples, cored but not peeled, cut into 1/2-inch cubes
1b. red or white potatoes, peeled, cut into 1/2-inch slices
2 large sprigs thyme
2 quarts chicken or vegetable stock
Preheat the oven to 400˚. Place the squash cut side down on a baking sheet lightly coated with olive oil, salt and pepper. Toss the onions and carrots in a little oil and salt and place around the squash or on another baking sheet. Roast the vegetables until tender, squash - about 1 hour, onions and carrots - about 40-50 minutes. Scoop the flesh from the squash and place in a 6-8 qt. pot with the carrots. Peel the onions and add along with garlic, potatoes, apples, 2 sprigs thyme and stock. Bring to a boil and then lower the heat and simmer until potatoes are falling apart tender, about 30 minutes. Puree the soup in batches; return to the pot and season with salt and pepper. Reheat slowly before serving. The soup may be refrigerated or frozen; add a little water or stock when reheating.
Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Chipotle Salsa
Recipe by Rick Bayless, from Everyday Mexican
These are awesome. That’s all I can really say....
(serves 4)
1 bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
1 1/2 Tablespoon olive oil
1 large or 2 small onion, sliced 1/4-inch thick
3 cloves garlic cloves, peeled and minced
about 1 Tablespoon red pepper flakes
1/2 cup chicken or vegetable broth or water
12 corn tortillas
1 cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
3/4 cup smoky chipotle salsa**
Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
**You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.
These are awesome. That’s all I can really say....
(serves 4)
1 bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
1 1/2 Tablespoon olive oil
1 large or 2 small onion, sliced 1/4-inch thick
3 cloves garlic cloves, peeled and minced
about 1 Tablespoon red pepper flakes
1/2 cup chicken or vegetable broth or water
12 corn tortillas
1 cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
3/4 cup smoky chipotle salsa**
Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
**You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.
French Pear Batter Pudding
Recipe by Anne Willan, from Good Food, No Fuss
An easy and wonderfully delicious dessert. Your dinner guests will thank you!
(serves 6)
3-4 large ripe pears (about 1/2 pound)
butter and sugar for the baking dish
juice of 1 lemon
batter
1/4 cup sugar
4 eggs
1/4 cup flour
pinch of salt
1 cup milk
3 Tablespoons fruit alcohol or rum (optional)
confectioner’s sugar
1 1/2 quart baking dish
Heat the oven to 375˚F. Butter the baking dish, sprinkle it with sugar, and turn the dish so it is evenly coated, discarding the excess sugar. Peel, core and slice the pears into 1/8-1/4-inch crescents. Sprinkle the slices with lemon juice so they don’t discolor. Make the batter: Put the sugar in a bowl, add the eggs and whisk for 1-2 minutes until light and frothy. Stir in the flour and salt just until smooth. Don’t beat the batter at this stage as this will make the pudding tough. Stir in the milk, and strain the batter over the pears to remove any lumps of flour. Bake the pudding for 55-65 minutes until it is puffed and brown. It should be firm on the center and have started to pull away from the sides. Let dish cool for 5-10 minutes, then sprinkle with alcohol, dust generously with powdered sugar and serve warm.
An easy and wonderfully delicious dessert. Your dinner guests will thank you!
(serves 6)
3-4 large ripe pears (about 1/2 pound)
butter and sugar for the baking dish
juice of 1 lemon
batter
1/4 cup sugar
4 eggs
1/4 cup flour
pinch of salt
1 cup milk
3 Tablespoons fruit alcohol or rum (optional)
confectioner’s sugar
1 1/2 quart baking dish
Heat the oven to 375˚F. Butter the baking dish, sprinkle it with sugar, and turn the dish so it is evenly coated, discarding the excess sugar. Peel, core and slice the pears into 1/8-1/4-inch crescents. Sprinkle the slices with lemon juice so they don’t discolor. Make the batter: Put the sugar in a bowl, add the eggs and whisk for 1-2 minutes until light and frothy. Stir in the flour and salt just until smooth. Don’t beat the batter at this stage as this will make the pudding tough. Stir in the milk, and strain the batter over the pears to remove any lumps of flour. Bake the pudding for 55-65 minutes until it is puffed and brown. It should be firm on the center and have started to pull away from the sides. Let dish cool for 5-10 minutes, then sprinkle with alcohol, dust generously with powdered sugar and serve warm.
Thursday, September 27, 2007
Corn and Coconut Pudding
Recipe from Gourmet, September 2007
(serves 6 as a dessert)
3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling
Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving. Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
(serves 6 as a dessert)
3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling
Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving. Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.
Smothered Spinach and Tofu
Recipe by Akasha Richmond, from The Hollywood Dish
Serve this dish, traditionally called sag in northern India with basmati rice.
(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes
Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.
Serve this dish, traditionally called sag in northern India with basmati rice.
(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes
Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.
Creamy Herbed Potato Soup
Recipe from Moosewood Restaurant Daily Special
(serves 4-6)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 teaspoon salt
2 Tablepsoons butter
3 cups cubed red potatoes
3 cups water
1 Tablespoon chopped, fresh dill (1 teaspoon dried)
1 1/2 teaspoon chopped, fresh marjoram (1/2 teaspoon dried)
1 cup milk
2-4 Tablspoons cream cheese (optional)
In a soup pot sauté onions, celery and salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water and herbs, cover and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. In batches, puree the mixture with milk and cream cheese. Return to the pot and taste for salt and pepper. Reheat gently and serve.
(serves 4-6)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 teaspoon salt
2 Tablepsoons butter
3 cups cubed red potatoes
3 cups water
1 Tablespoon chopped, fresh dill (1 teaspoon dried)
1 1/2 teaspoon chopped, fresh marjoram (1/2 teaspoon dried)
1 cup milk
2-4 Tablspoons cream cheese (optional)
In a soup pot sauté onions, celery and salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water and herbs, cover and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. In batches, puree the mixture with milk and cream cheese. Return to the pot and taste for salt and pepper. Reheat gently and serve.
Pizza with Broccoli Raab, Onions and Olives
Recipe from Chez Panisse Vegetables
(Makes 6 first-course servings)
1 medium yellow onion, diced
salt and pepper
olive oil
leaves from 2 sprigs thyme (optional)
1 bunch broccoli raab
1 clove garlic, finely chopped
1 pinch hot pepper flakes
dough for 1 pizza (you can buy this fresh from almost any pizzeria)
1 cup grated mozzarella cheese
16 nicoise olives, pitted
juice of 1 lemon,
Preheat the over to 375˚. Toss the onion in an oven proof dish with a pinch of salt, thyme and olive oil to coat lightly. Roast, stirring occasionally for 30 minutes until the onion is cooked and golden. Wash, drain and roughly chop the broccoli raab. Heat a large sauté pan and coat with olive oil. Add the broccoli raab and season with salt, pepper and hot pepper flakes. Fry over high heat until broccoli raab is tender, then add the garlic, tossing for a few seconds. When onions are done, remove from oven. Turn up heat to 500˚ and put a pizza stone in the oven to preheat (you can use an upside down baking sheet). Roll the dough out into a 12-inch circle on a floured surface and brush with olive oil. Sprinkle evenly with cheese, spread the onions on top, and top with broccoli raab mixture and olives. Drizzle with 1 tablespoon olive oil and slide onto the stone. Bake for 10-12 minutes until the crust is brown and crisp (time may vary on thickness of crust). Remove from oven and drizzle with lemon juice, slice and serve.
(Makes 6 first-course servings)
1 medium yellow onion, diced
salt and pepper
olive oil
leaves from 2 sprigs thyme (optional)
1 bunch broccoli raab
1 clove garlic, finely chopped
1 pinch hot pepper flakes
dough for 1 pizza (you can buy this fresh from almost any pizzeria)
1 cup grated mozzarella cheese
16 nicoise olives, pitted
juice of 1 lemon,
Preheat the over to 375˚. Toss the onion in an oven proof dish with a pinch of salt, thyme and olive oil to coat lightly. Roast, stirring occasionally for 30 minutes until the onion is cooked and golden. Wash, drain and roughly chop the broccoli raab. Heat a large sauté pan and coat with olive oil. Add the broccoli raab and season with salt, pepper and hot pepper flakes. Fry over high heat until broccoli raab is tender, then add the garlic, tossing for a few seconds. When onions are done, remove from oven. Turn up heat to 500˚ and put a pizza stone in the oven to preheat (you can use an upside down baking sheet). Roll the dough out into a 12-inch circle on a floured surface and brush with olive oil. Sprinkle evenly with cheese, spread the onions on top, and top with broccoli raab mixture and olives. Drizzle with 1 tablespoon olive oil and slide onto the stone. Bake for 10-12 minutes until the crust is brown and crisp (time may vary on thickness of crust). Remove from oven and drizzle with lemon juice, slice and serve.
Thursday, September 20, 2007
Tomato, Onion and Potato Gratin
Recipe from Chez Panisse Vegetables
(serves 6-8)
1 medium yellow onion, as thinly sliced as possible
2 1/2 lbs. red or yellow potatoes
1 1/2 lbs. tomatoes, sliced 1/8-inch thick
2 cloves garlic, thinly sliced
salt and pepper
1 Tablespoon chopped thyme leaves
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine
1 1/2 cups chicken stock
You will need a 9-inch square or oval gratin dish with 2-inch sides. Preheat the oven to 375. Peel and slice potatoes 1/8 inch thick and hold in cold water until ready to use. Lightly oil the dish and distribute the onion slices evenly on the bottom. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. Season with salt, pepper and thyme. Make a layer of tomato slices on top of the potatoes, salt and pepper them and layer with remaining thyme and garlic slices. Finish with a final layer of potatoes, more salt and pepper. Drizzle with olive oil and white wine, and add enough chicken stock to come 2/3 inch up the sides. Cover with foil and bake for 40 minutes. Uncover and press down on the gratin, flattening to ensure the top layer of potatoes is moistened. Continue to bake uncovered for 40 minutes until a knife pierces easily and the top is golden-brown. Serve warm or at room temperature.
(serves 6-8)
1 medium yellow onion, as thinly sliced as possible
2 1/2 lbs. red or yellow potatoes
1 1/2 lbs. tomatoes, sliced 1/8-inch thick
2 cloves garlic, thinly sliced
salt and pepper
1 Tablespoon chopped thyme leaves
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine
1 1/2 cups chicken stock
You will need a 9-inch square or oval gratin dish with 2-inch sides. Preheat the oven to 375. Peel and slice potatoes 1/8 inch thick and hold in cold water until ready to use. Lightly oil the dish and distribute the onion slices evenly on the bottom. Drain the potatoes and arrange half of them over the onions, overlapping like shingles. Season with salt, pepper and thyme. Make a layer of tomato slices on top of the potatoes, salt and pepper them and layer with remaining thyme and garlic slices. Finish with a final layer of potatoes, more salt and pepper. Drizzle with olive oil and white wine, and add enough chicken stock to come 2/3 inch up the sides. Cover with foil and bake for 40 minutes. Uncover and press down on the gratin, flattening to ensure the top layer of potatoes is moistened. Continue to bake uncovered for 40 minutes until a knife pierces easily and the top is golden-brown. Serve warm or at room temperature.
Red Beet Risotto with Goat Cheese
Adapted from a recipe in Bon Appétit, February 2007
A simple and delicious take on risotto. You could use shaved
Parmesan in place of the goat cheese, if you like.
(Makes 6 first-course servings)
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with cheese.
A simple and delicious take on risotto. You could use shaved
Parmesan in place of the goat cheese, if you like.
(Makes 6 first-course servings)
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with cheese.
Lentil-Spinach Soup
Recipe by Deborah Madison, from The Greens Cookbook
(serves 4-6)
1 cup green or brown lentils, picked over and rinsed
1 bay leaf
1 celery stalk, diced
7 cups water
salt
3 Tablespoon olive oil
1 large red onion, finely diced
2 cloves garlic, minced
3 Tablespoons parsley, chopped
3 medium tomatoes, peeled, seeded and chopped; juice reserved
1 bunch spinach, stems removed and leaves washed
red wine or sherry vinegar to taste
pepper
asiago or Parmesan cheese, grated
Put the lentils, bay leaf and celery in a soup pot with the water, reserved tomato juice and 1/2 teaspoon salt. Bring to a boil and scoop off any foam that comes to the surface. Reduce to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onions and 1/2 teaspoon salt. Cook briskly for a few minutes then lower heat and stir in garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into half inch strips. There should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. Simmer the soup for 5 minutes. Serve with fresh ground pepper and cheese.
(serves 4-6)
1 cup green or brown lentils, picked over and rinsed
1 bay leaf
1 celery stalk, diced
7 cups water
salt
3 Tablespoon olive oil
1 large red onion, finely diced
2 cloves garlic, minced
3 Tablespoons parsley, chopped
3 medium tomatoes, peeled, seeded and chopped; juice reserved
1 bunch spinach, stems removed and leaves washed
red wine or sherry vinegar to taste
pepper
asiago or Parmesan cheese, grated
Put the lentils, bay leaf and celery in a soup pot with the water, reserved tomato juice and 1/2 teaspoon salt. Bring to a boil and scoop off any foam that comes to the surface. Reduce to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onions and 1/2 teaspoon salt. Cook briskly for a few minutes then lower heat and stir in garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. Cut the spinach leaves into half inch strips. There should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. Simmer the soup for 5 minutes. Serve with fresh ground pepper and cheese.
Wednesday, September 19, 2007
Pan Grilled Onion and Chive Relish
Recipe adapted from Nicole’s, New York City. As seen in The New York Times Country Weekend Cookbook.
This recipe is a fabulous condiment for simple grilled steak of fish. Try tossing it with arugula or spinach for a great salad.
1/4 cup golden raisins
fresh grated zest and juice of 1 orange (or lemon)
1 clove garlic, minced
1/4 teaspoon (or more) hot chili pepper with seeds, minced
2 medium onions (red, yellow or both), sliced 1/4” thick
2 Tablespoons olive oil
coarse sea salt or kosher salt
fresh ground black pepper
1/3 cup pine nuts, toasted
1 Tablespoon sliced chives, or chopped herbs
In a large bowl combine the raisins, orange juice and zest. Let soak until the raisins have plumped, 10-15 minutes. Using a mortar and pestle, mash the garlic and chili pepper with the raisins. Heat a ridged grill pan over medium heat and grill the onion slices, turning once until golden brown, about 5-6 minutes per side. Transfer to the raisin bowl, season with olive oil, salt and pepper. Cover with a tight fitting lid or plate and allow to steam for a few minutes. Add the pine nuts and chives and adjust salt and pepper to taste.
This recipe is a fabulous condiment for simple grilled steak of fish. Try tossing it with arugula or spinach for a great salad.
1/4 cup golden raisins
fresh grated zest and juice of 1 orange (or lemon)
1 clove garlic, minced
1/4 teaspoon (or more) hot chili pepper with seeds, minced
2 medium onions (red, yellow or both), sliced 1/4” thick
2 Tablespoons olive oil
coarse sea salt or kosher salt
fresh ground black pepper
1/3 cup pine nuts, toasted
1 Tablespoon sliced chives, or chopped herbs
In a large bowl combine the raisins, orange juice and zest. Let soak until the raisins have plumped, 10-15 minutes. Using a mortar and pestle, mash the garlic and chili pepper with the raisins. Heat a ridged grill pan over medium heat and grill the onion slices, turning once until golden brown, about 5-6 minutes per side. Transfer to the raisin bowl, season with olive oil, salt and pepper. Cover with a tight fitting lid or plate and allow to steam for a few minutes. Add the pine nuts and chives and adjust salt and pepper to taste.
Thursday, September 13, 2007
Creamy, Cheesy Corn Grits with Summer Vegetables and Basil
Recipe by Sarah Foster, Fresh Every Day
This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.
(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced
Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.
Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.
This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.
(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced
Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.
Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.
Gratin of Summer Vegetables in Pesto
Recipe adapted from Anne Willan, Good Food, No Fuss
This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.
(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto
Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.
This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.
(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto
Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.
Basil Pesto
1/4 cup walnuts or pine nuts, toasted
Coarse salt and ground pepper
1 bunch, about 8 cups lightly packed fresh basil leaves
3 garlic cloves, coarsely chopped
1/4 cup Parmesan cheese
1/2-2/3 cup extra-virgin olive oil
In a food processor, combine nuts, basil, garlic, cheese and a few tablespoons oil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour the remaining oil in a steady stream through the feed tube; process until smooth.
My favorite recipe is to spread it on a pizza topped with slices of tomato and mozzarella cheese. If you’re not up for the task of making dough, you can buy it fresh from almost any local pizzeria. Roll out the dough onto a preheated pizza stone or upside down baking dish, top and bake for 15-20 minutes at about 450˚.
Try making it with other herbs, like mint, too. You can also freeze the pesto for winter (made without the cheese).
Coarse salt and ground pepper
1 bunch, about 8 cups lightly packed fresh basil leaves
3 garlic cloves, coarsely chopped
1/4 cup Parmesan cheese
1/2-2/3 cup extra-virgin olive oil
In a food processor, combine nuts, basil, garlic, cheese and a few tablespoons oil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour the remaining oil in a steady stream through the feed tube; process until smooth.
My favorite recipe is to spread it on a pizza topped with slices of tomato and mozzarella cheese. If you’re not up for the task of making dough, you can buy it fresh from almost any local pizzeria. Roll out the dough onto a preheated pizza stone or upside down baking dish, top and bake for 15-20 minutes at about 450˚.
Try making it with other herbs, like mint, too. You can also freeze the pesto for winter (made without the cheese).
Red Cabbage and Warm Spinach Salad
Recipe from Gourmet, April 2000
(serves 2 as a first course or 4 as a side dish)
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz. sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb. red cabbage, cut into 1/4-inch-thick slices
1 bunch (5-8 oz.) spinach, any tough stems discarded, cut into 1-inch slices
Make vinaigrette: Using a fork, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.
(serves 2 as a first course or 4 as a side dish)
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz. sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb. red cabbage, cut into 1/4-inch-thick slices
1 bunch (5-8 oz.) spinach, any tough stems discarded, cut into 1-inch slices
Make vinaigrette: Using a fork, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.
Thursday, September 6, 2007
Israeli Salad
Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.
3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)
In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.
3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)
In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.
Beet, Walnut and Gorgonzola Salad
Recipe from Bon Appétit, October 1995
(serves 6)
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
(serves 6)
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.
Herb Grilled Tomatoes
Recipe by Sarah Foster, Fresh Every Day
You can certainly do these up in a broiler. They’re sweet, juicy and delicious. Try them along side some grilled steak or chops, with any egg dish, or on a bed of sauteed greens garnished with a little Parmesan.
(serves 4-6)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons fresh rosemary, chopped
3 medium beefsteak tomatoes, cored and halved crosswise
sea salt and fresh ground pepper
Prepare grill or preheat broiler. Whisk vinegar, oil, garlic and rosemary together in a small bowl. Place the tomatoes, cut side up, in a shallow dish. Drizzle with the vinaigrette, roll them around to coat and turn the tomatoes cut side down. Allow to marinate at room temperature for 20-30 minutes.
Just before grilling, season the tomatoes with salt and pepper. Place the tomatoes, cut side down on the grill, or up under the broiler for 3-4 minutes - or until the begin to darken and plump up. Return them to the marinating dish. Spoon the vinaigrette over them and serve warm.
You can certainly do these up in a broiler. They’re sweet, juicy and delicious. Try them along side some grilled steak or chops, with any egg dish, or on a bed of sauteed greens garnished with a little Parmesan.
(serves 4-6)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons fresh rosemary, chopped
3 medium beefsteak tomatoes, cored and halved crosswise
sea salt and fresh ground pepper
Prepare grill or preheat broiler. Whisk vinegar, oil, garlic and rosemary together in a small bowl. Place the tomatoes, cut side up, in a shallow dish. Drizzle with the vinaigrette, roll them around to coat and turn the tomatoes cut side down. Allow to marinate at room temperature for 20-30 minutes.
Just before grilling, season the tomatoes with salt and pepper. Place the tomatoes, cut side down on the grill, or up under the broiler for 3-4 minutes - or until the begin to darken and plump up. Return them to the marinating dish. Spoon the vinaigrette over them and serve warm.
Palo Santo Corn & Cucumber Soup
(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water
Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.
Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water
Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.
Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.
Thursday, August 30, 2007
Sweet Pepper Relish
Recipe by Deborah Madison, The Greens Cookbook.
2 small bell peppers (ideally 2 different colors)
1/4 cup small red onion, finely diced
1/3 to 1/3 cup virgin olive oil
1-2 Tablespoon balsamic vinegar
Dice the peppers into even pieces, smaller than 1/4-inch. Combine
with onions in a small bowl, add enough olive oil to cover and
season with vinegar, salt and pepper. Marinate for 2 hours. Before
using, strain off any excess oil if desired (you can use this to make a
great vinaigrette). You might try this with a frittata or on a burger.
2 small bell peppers (ideally 2 different colors)
1/4 cup small red onion, finely diced
1/3 to 1/3 cup virgin olive oil
1-2 Tablespoon balsamic vinegar
Dice the peppers into even pieces, smaller than 1/4-inch. Combine
with onions in a small bowl, add enough olive oil to cover and
season with vinegar, salt and pepper. Marinate for 2 hours. Before
using, strain off any excess oil if desired (you can use this to make a
great vinaigrette). You might try this with a frittata or on a burger.
Roast Pepper Spread with Walnuts and Garlic
Recipe by Mark Bittman, The Best Recipes in the World
3 or 4 red peppers, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic, roughly chopped
2 Tablespoons olive oil
juice of 1 lemon
1 teaspoon cumin
hot red pepper flakes (optional) and salt, to taste
Remove stems and seeds from peppers and add to food processor
with walnuts, garlic and olive oil. Pulse to a paste with some texture.
Transfer to a bowl and stir in lemon juice, pepper flakes and
salt. Serve or cover and refrigerate for day or two. Delicious with
pita and cucumber slices!
3 or 4 red peppers, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic, roughly chopped
2 Tablespoons olive oil
juice of 1 lemon
1 teaspoon cumin
hot red pepper flakes (optional) and salt, to taste
Remove stems and seeds from peppers and add to food processor
with walnuts, garlic and olive oil. Pulse to a paste with some texture.
Transfer to a bowl and stir in lemon juice, pepper flakes and
salt. Serve or cover and refrigerate for day or two. Delicious with
pita and cucumber slices!
Garden Tomato Sauce
Adapted from a recipe by Anne Willans, Good Food, No Fuss.
If you’ve got lots of tomatoes, this recipe also freezes well.
1 Tablespoon olive oil
2 cloves garlic
1 red onion, diced
1 bell pepper, diced
1/4 cup red wine
1/2 cup vegetable broth
2 lbs. tomatoes
4 sprigs thyme, chopped
2 Tablespoons basil, chopped
Heat the oil in a very large sauté pan or stock pot. Stir in garlic
onion, pepper and season with salt and pepper. Sauté until soft,
about 5-7 minutes. Add the wine and stock, boil until reduced
by half. Meanwhile, score tomatoes and cover with hot water in
a large bowl. Allow them to soak for several minutes, then peel.
Halve tomatoes and squeeze over a mesh strainer to remove
seeds and reserve juices. Chop tomatoes and add with juice
and thyme to onion mixture. Simmer, uncover for -45 minutes,
stirring often until thick and concentrated. Stir in the basil and
adjust salt and pepper to taste. Serve over your favorite pasta.
If you’ve got lots of tomatoes, this recipe also freezes well.
1 Tablespoon olive oil
2 cloves garlic
1 red onion, diced
1 bell pepper, diced
1/4 cup red wine
1/2 cup vegetable broth
2 lbs. tomatoes
4 sprigs thyme, chopped
2 Tablespoons basil, chopped
Heat the oil in a very large sauté pan or stock pot. Stir in garlic
onion, pepper and season with salt and pepper. Sauté until soft,
about 5-7 minutes. Add the wine and stock, boil until reduced
by half. Meanwhile, score tomatoes and cover with hot water in
a large bowl. Allow them to soak for several minutes, then peel.
Halve tomatoes and squeeze over a mesh strainer to remove
seeds and reserve juices. Chop tomatoes and add with juice
and thyme to onion mixture. Simmer, uncover for -45 minutes,
stirring often until thick and concentrated. Stir in the basil and
adjust salt and pepper to taste. Serve over your favorite pasta.
Quinoa and Black Beans
This is a standard in my house. It’s a healthy twist on rice and beans
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.
1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves
Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.
1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves
Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!
Secret Chocolate Cake
Recipe from Simply in Season, by Mark Beach & Julie Kauffman –a children’s cookbook.
Submitted by member Rachel Green, who says, “It was FANTASTIC!!”
2 cups beets (about 3 beets)
½ cup applesauce
1 ½ cups sugar
½ cup oil
½ cup plain yogurt
3 eggs
1 ½ teaspoons vanilla
1 ¼ cups flour
1 cup whole wheat flour
½ cup baking cocoa
1 ½ teaspoon. baking soda
½ teaspoon salt
1 cup chocolate chips
Preheat oven to 350°. Boil beets for 20 minutes. Drain, cool, peel
and chop. Puree with applesauce in a blender and set aside. In a
large mixing bowl, beat the sugar, oil, yogurt, eggs and vanilla, for
2 minutes. Mix into the beet mixture, the flours, cocoa, baking
soda and salt. Pour ½ of the mixture into a greased bundt pan.
Sprinkle the chocolate chips on top of the batter in the bundt
pan, and then pour the remaining batter on top. Bake for 45-50
minutes.
Submitted by member Rachel Green, who says, “It was FANTASTIC!!”
2 cups beets (about 3 beets)
½ cup applesauce
1 ½ cups sugar
½ cup oil
½ cup plain yogurt
3 eggs
1 ½ teaspoons vanilla
1 ¼ cups flour
1 cup whole wheat flour
½ cup baking cocoa
1 ½ teaspoon. baking soda
½ teaspoon salt
1 cup chocolate chips
Preheat oven to 350°. Boil beets for 20 minutes. Drain, cool, peel
and chop. Puree with applesauce in a blender and set aside. In a
large mixing bowl, beat the sugar, oil, yogurt, eggs and vanilla, for
2 minutes. Mix into the beet mixture, the flours, cocoa, baking
soda and salt. Pour ½ of the mixture into a greased bundt pan.
Sprinkle the chocolate chips on top of the batter in the bundt
pan, and then pour the remaining batter on top. Bake for 45-50
minutes.
Thursday, August 23, 2007
Crispy Fruit Crumble
Recipe by Akasha Richmond, Hollywood Dish
4 pounds medium peaches, nectarines or pears, peeled, pitted,
and cut into 1-inch slices
1/4 cup sugar
1 Tablespoon unbleached flour, plus 1 cup for the topping
zest of 1 lemon
1 Tablespoon fresh lemon juice
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
6 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup crispy brown cereal*
Preheat oven to 375˚. In a large bowl, combine the fruit, sugar, 1
Tablespoon flour, lemon zest and lemon juice. Place the mixture
in a 9-inch pie pan or similar-sized dish. In another bowl,
combine the remaining 1 cup flour, brown sugar, oats, cinnamon
and salt. Add the cold butter and mix with your fingertips until
the mixture resembles coarse meal. Mix in the brown rice cereal.
*Some finely chopped nuts would substitute nicely. Spread the
topping over the fruit. Bake for 30-35 minutes or until the topping
is browned and the fruit begins to bubble. Let cool for 15
minutes, serve warm or at room temperature. The crumble is
great served with a good gelato or ice cream.
4 pounds medium peaches, nectarines or pears, peeled, pitted,
and cut into 1-inch slices
1/4 cup sugar
1 Tablespoon unbleached flour, plus 1 cup for the topping
zest of 1 lemon
1 Tablespoon fresh lemon juice
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
6 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup crispy brown cereal*
Preheat oven to 375˚. In a large bowl, combine the fruit, sugar, 1
Tablespoon flour, lemon zest and lemon juice. Place the mixture
in a 9-inch pie pan or similar-sized dish. In another bowl,
combine the remaining 1 cup flour, brown sugar, oats, cinnamon
and salt. Add the cold butter and mix with your fingertips until
the mixture resembles coarse meal. Mix in the brown rice cereal.
*Some finely chopped nuts would substitute nicely. Spread the
topping over the fruit. Bake for 30-35 minutes or until the topping
is browned and the fruit begins to bubble. Let cool for 15
minutes, serve warm or at room temperature. The crumble is
great served with a good gelato or ice cream.
Summer Vinaigrettes
Recipes below for vinaigrettes by David Hirsch, from The
Moosewood Restaurant Kitchen Garden.
Combine all the ingredients in a tightly sealed bottle or jar and
shake well before using. Vinaigrettes will keep refrigerated.
Basil-Shallot Vinaigrette
Wonderful on sliced ripe tomatoes.
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallots or scallions
1/4 cup chopped fresh basil leaves
salt and fresh ground pepper to taste.
Dill-Red Onion Vinaigrette
Perfect for cucumber salads and great as a marinade for potato
and other cooked vegetable salads.
1/2 cup vegetable oil
1/4 red wine vinegar
1/4 cup minced red onions
1 1/2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
salt and fresh ground pepper to taste
Moosewood Restaurant Kitchen Garden.
Combine all the ingredients in a tightly sealed bottle or jar and
shake well before using. Vinaigrettes will keep refrigerated.
Basil-Shallot Vinaigrette
Wonderful on sliced ripe tomatoes.
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallots or scallions
1/4 cup chopped fresh basil leaves
salt and fresh ground pepper to taste.
Dill-Red Onion Vinaigrette
Perfect for cucumber salads and great as a marinade for potato
and other cooked vegetable salads.
1/2 cup vegetable oil
1/4 red wine vinegar
1/4 cup minced red onions
1 1/2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
salt and fresh ground pepper to taste
Mexican Scrambled Egg Tacos
Recipe by Rick Bayless, Mexican Everyday
3 garlic cloves
fresh hot green chilies, stemmed, seeded and cut into 3-4 pieces
1 medium white onion roughly chopped
2 Tablespoons vegetable or olive oil
1 pound ripe tomatoes, cored and cut into 1/4-inch cubes
8 eggs, salt
1/2 cup chopped cilantro
1 ripe avocado, pitted, flesh scooped from the skin and cut into
1/4-inch pieces (optional)
12 warm corn tortillas
About 3/4 cup of your favorite (homemade?) salsa
In a food processor, chop garlic, chilies and onion. Pulse until
onion pieces are no larger than 1/4 inch. Heat oil in a very large
skillet over medium and add onion mixture. Cook stirring frequently
until starting to brown. Raise the heat to medium-high
and add the tomatoes and cook, stirring frequently until the liquid
evaporates and the oil separates out again. While the tomatoes
are cooking, whisk together eggs and salt with a fork to blend.
Pour the eggs in the skillet and cook, stirring slowly and scraping
the cooked eggs from the skillet until they are done as you like.
Scoop into a large bowl and sprinkle with cilantro and avocado if
you desire. Serve with warm tortillas and salsa to make soft tacos
3 garlic cloves
fresh hot green chilies, stemmed, seeded and cut into 3-4 pieces
1 medium white onion roughly chopped
2 Tablespoons vegetable or olive oil
1 pound ripe tomatoes, cored and cut into 1/4-inch cubes
8 eggs, salt
1/2 cup chopped cilantro
1 ripe avocado, pitted, flesh scooped from the skin and cut into
1/4-inch pieces (optional)
12 warm corn tortillas
About 3/4 cup of your favorite (homemade?) salsa
In a food processor, chop garlic, chilies and onion. Pulse until
onion pieces are no larger than 1/4 inch. Heat oil in a very large
skillet over medium and add onion mixture. Cook stirring frequently
until starting to brown. Raise the heat to medium-high
and add the tomatoes and cook, stirring frequently until the liquid
evaporates and the oil separates out again. While the tomatoes
are cooking, whisk together eggs and salt with a fork to blend.
Pour the eggs in the skillet and cook, stirring slowly and scraping
the cooked eggs from the skillet until they are done as you like.
Scoop into a large bowl and sprinkle with cilantro and avocado if
you desire. Serve with warm tortillas and salsa to make soft tacos
Peach and Tomato Gazpacho
Recipe from Epicurious.com, as seen in Gourmet September 2005
(makes 4 first-course servings)
1 1/2 lb. tomatoes, chopped (4 cups)
1 lb. peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water
Purée two thirds of tomatoes and half of peaches with ice, shallot,
1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4
teaspoon salt, and 1/4 teaspoon pepper in a blender until very
smooth, about 1 minute. Force through a medium-mesh sieve
into a large glass measure, discarding solids. Stir in water to
desired consistency and set soup aside. Toss together remaining
tomatoes and peaches with remaining tablespoon oil, remaining
1/2 tablespoon vinegar, remaining teaspoon tarragon, and
remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve
soup in bowls topped with this tomato peach salsa.
(makes 4 first-course servings)
1 1/2 lb. tomatoes, chopped (4 cups)
1 lb. peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water
Purée two thirds of tomatoes and half of peaches with ice, shallot,
1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4
teaspoon salt, and 1/4 teaspoon pepper in a blender until very
smooth, about 1 minute. Force through a medium-mesh sieve
into a large glass measure, discarding solids. Stir in water to
desired consistency and set soup aside. Toss together remaining
tomatoes and peaches with remaining tablespoon oil, remaining
1/2 tablespoon vinegar, remaining teaspoon tarragon, and
remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve
soup in bowls topped with this tomato peach salsa.
Thursday, August 16, 2007
Summer Squash Soup with Curry Spices
Adapted from a recipe by Deborah Madison, The Greens Cookbook
I served this with some basmati rice and a simple salad of cucumber,
tomato and mint—it was like a celebration of summer.
3 Tablespoons butter
1 large yellow onion
1 1/2 pound mixed summer squash, sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon grated, fresh ginger root
1/2 teaspoon salt
4 cups water or vegetable stock
1 can coconut milk
cilantro leaves for garnish
Heat the butter in a large pot. Add the onion and squash and
cook over medium heat for 5-10 minutes, stirring occasionally.
Gather the whole spices and grind them to a powder with a spice
mill. Add to the onions and squash along with the remaining
spices and 1/2 cup water or stock. Continue to cook for 5 minutes,
stirring often. Add the rest of the water or stock and coconut
milk and bring to a boil. Reduce to a simmer and continue
to cook for 15 minutes. Puree the soup with a blender or pass
through a food mill and return to heat. Salt and pepper to taste.
Because some squash has more water than others you might need
to add water or cook down the soup a bit to achieve the desired
consistancy. Serve garnished with cilantro.
I served this with some basmati rice and a simple salad of cucumber,
tomato and mint—it was like a celebration of summer.
3 Tablespoons butter
1 large yellow onion
1 1/2 pound mixed summer squash, sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon grated, fresh ginger root
1/2 teaspoon salt
4 cups water or vegetable stock
1 can coconut milk
cilantro leaves for garnish
Heat the butter in a large pot. Add the onion and squash and
cook over medium heat for 5-10 minutes, stirring occasionally.
Gather the whole spices and grind them to a powder with a spice
mill. Add to the onions and squash along with the remaining
spices and 1/2 cup water or stock. Continue to cook for 5 minutes,
stirring often. Add the rest of the water or stock and coconut
milk and bring to a boil. Reduce to a simmer and continue
to cook for 15 minutes. Puree the soup with a blender or pass
through a food mill and return to heat. Salt and pepper to taste.
Because some squash has more water than others you might need
to add water or cook down the soup a bit to achieve the desired
consistancy. Serve garnished with cilantro.
Cucumber & Yogurt Soup with Walnuts
Recipe from Farmer Ted
1 cucumber
4 garlic cloves
1/2 teaspoon salt
3/4 cup walnut pieces,
1 1/2 oz. day-old bread
2 Tablespoon sunflower oil
1 2/3 cups plain yogurt,
1/2 cup cold water
1-2 teaspoon lemon juice
Cut the cucumber in half, peel and dice the flesh and set aside.
Using a large mortar and pestle, crush the garlic and salt, then
add the walnuts and bread. When smooth, gradually add the
sunflower oil. Transfer to a large bowl, beat in the cucumber
pieces and yogurt and add the water. Stir in the lemon juice to
taste. Pour the soup into chilled bowls and serve. Garnish with
chopped walnuts and sprigs of dill.
1 cucumber
4 garlic cloves
1/2 teaspoon salt
3/4 cup walnut pieces,
1 1/2 oz. day-old bread
2 Tablespoon sunflower oil
1 2/3 cups plain yogurt,
1/2 cup cold water
1-2 teaspoon lemon juice
Cut the cucumber in half, peel and dice the flesh and set aside.
Using a large mortar and pestle, crush the garlic and salt, then
add the walnuts and bread. When smooth, gradually add the
sunflower oil. Transfer to a large bowl, beat in the cucumber
pieces and yogurt and add the water. Stir in the lemon juice to
taste. Pour the soup into chilled bowls and serve. Garnish with
chopped walnuts and sprigs of dill.
Blueberry Whole-Grain Pancakes
Recipe adapted from The Gourmet Cookbook
In my house we believe this recipe makes the perfect pancake.
We also freeze the uneaten pancakes and warm them up in the
toaster oven for a quick breakfast.
(makes 20 small pancakes, serves 4-5)
1 1/4 cup whole wheat flour
1/4 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated*
1 1/2 cup whole milk
1/4 cup vegetable oil
1 1/2 cup blueberries
butter and good maple syrup for serving
In a large bowl, combine flour, cornmeal, sugar, baking powder,
and salt. In another bowl whisk together milk, egg yolks and oil.
Stir in flour mixture and allow to stand for 5 minutes so flour can
absorb liquid and batter will thicken. Meanwhile in a separate
bowl, beat the egg whites with an electric mixer on high speed
until they hold peaks. Gently fold egg whites and blueberries into
batter. Brush a non-stick skillet with vegetable oil and heat over
moderately high heat until hot. Reduce heat to medium and cook
the pancakes in batches, brushing skillet with oil in between and
using 2 tablespoons batter per pancake, for about 1 1/2 minutes
per side until fluffy and golden.
*If you want you can skip separating and add entire egg to milk
and oil, but the fluffy pancakes are worth the added effort.
In my house we believe this recipe makes the perfect pancake.
We also freeze the uneaten pancakes and warm them up in the
toaster oven for a quick breakfast.
(makes 20 small pancakes, serves 4-5)
1 1/4 cup whole wheat flour
1/4 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated*
1 1/2 cup whole milk
1/4 cup vegetable oil
1 1/2 cup blueberries
butter and good maple syrup for serving
In a large bowl, combine flour, cornmeal, sugar, baking powder,
and salt. In another bowl whisk together milk, egg yolks and oil.
Stir in flour mixture and allow to stand for 5 minutes so flour can
absorb liquid and batter will thicken. Meanwhile in a separate
bowl, beat the egg whites with an electric mixer on high speed
until they hold peaks. Gently fold egg whites and blueberries into
batter. Brush a non-stick skillet with vegetable oil and heat over
moderately high heat until hot. Reduce heat to medium and cook
the pancakes in batches, brushing skillet with oil in between and
using 2 tablespoons batter per pancake, for about 1 1/2 minutes
per side until fluffy and golden.
*If you want you can skip separating and add entire egg to milk
and oil, but the fluffy pancakes are worth the added effort.
Summer Bean Salad with Lemony Dressing
Adapted from a recipe by Tyler Florence, Eat This Book
1 lb. mixed summer beans (sugar snap, green beans, etc.)
2 shallots, finely chopped
1/2 cup walnut pieces toasted
1 handful flat leaf parsley and/or mint
dressing
1 Tablespoon grainy mustard
1/2 teaspoon sugar
juice of one lemon
1/3 cup olive oil
1/4 cup plain yogurt
salt and fresh ground pepper
Heat a pot of salted water to a boil and cook beans 3-5 minutes
until crisp tender. Strain and quickly place in a bowl of cold water.
Drain well. Transfer beans to a mixing bowl and add shallots,
walnuts and parsley. Whisk together dressing ingredients and
toss with bean mixture to coat.
1 lb. mixed summer beans (sugar snap, green beans, etc.)
2 shallots, finely chopped
1/2 cup walnut pieces toasted
1 handful flat leaf parsley and/or mint
dressing
1 Tablespoon grainy mustard
1/2 teaspoon sugar
juice of one lemon
1/3 cup olive oil
1/4 cup plain yogurt
salt and fresh ground pepper
Heat a pot of salted water to a boil and cook beans 3-5 minutes
until crisp tender. Strain and quickly place in a bowl of cold water.
Drain well. Transfer beans to a mixing bowl and add shallots,
walnuts and parsley. Whisk together dressing ingredients and
toss with bean mixture to coat.
Tuesday, August 14, 2007
Farm Trip: August 25-26, 2007
Open house at Windflower Farm
We’d like to invite you to our open house at the farm. Each August, during the last weekend of the Washington County Fair, we open our doors to our shareholders. This year, the open house will take place on August 25th and 26th. Shareholders are invited to visit our farm, and to tour our greenhouses, visit the chicken coop, walk in the production fields and explore the surrounding woods and fields.
Come up for the day, or spend the weekend. We cannot offer beds, but we do have numerous tent sites (bring your own tents and sleeping bags), and there are B&Bs in nearby Cambridge and Greenwich (ten minutes away), hotels in Saratoga Springs, and B&Bs and motels in Arlington (30 minutes away) and Manchester, VT (45 minutes away). For campers, we can offer access to bathrooms, a shower, kitchens and an outdoor grill.
We keep the schedule fairly loose, but here are some ideas about how you might spend your time here. Upon your arrival mid-day on Saturday, you might head off with us to the Battenkill River (a twenty minute drive) where you can take a dip in its clean, cool waters, or just enjoy relaxing on the lawn next to the old covered bridge. Those of you who stay behind might visit the fields where we grow your food, explore the surrounding woods and fields, help feed and water our small flock of chickens and collect their eggs, or just relax. (There will also be time for touring the farm on Sunday morning.) Before the evening meal we might visit Ellihu Farm (a neighboring farm that produces sheep and provides our egg share).
You are invited to join us for a potluck dinner on Saturday night (if you do, please bring a dish to pass; we’ll provide beverages and table settings). Later, we might take a tractor-drawn wagon ride to the top of the bluff that overlooks our farm and the mountains beyond, and watch the sunset. We’ll then retreat to the barn for a gathering of your fellow shareholders and the folks who work with us on the farm. Bring wine or beer if you’d like. We’ll wrap up the day with a bonfire.
On Sunday, I’ll make breakfast (juice, coffee, pancakes with real, local maple syrup, and our own fresh eggs), after which we’ll tour the farm or relax a bit, and then head off to the Washington County Fair, where they have excellent livestock exhibits, 4-H shows, tractor pulls, a riding arena, draft animals, an agricultural museum, and carnival rides. The fairgrounds are a good place from which to head toward home...
Directions to our farm are below. We’re 3 to 4 hours north of the George Washington Bridge. Information about the fair can be found at their website: www.washingtoncountyfair.com. I hope you can join us.
Ted Blomgren
Directions to the farm. Take Interstate 87 (NY Thruway) north to the Albany/787 exit. Take 787 north toward Troy. Exit onto Route 7 eastbound toward Troy. Turn left onto Route 40 north at the second light after crossing the Hudson River. Follow Route 40 for about 15 miles. Turn right onto Meeting House Road about six miles north of the village of Schagticoke. Meeting House Rd. forks in about 2 miles. Take the left fork (leave the paved road and follow the gravel road). Travel another mile or so until you reach a stop sign. Continue straight for another 1/4 mile. Our house is light blue, and it’s the first house you’ll come to on the left side of the road. It’s #585 Meeting House Rd. Our phone number is 518-692-3188.
We’d like to invite you to our open house at the farm. Each August, during the last weekend of the Washington County Fair, we open our doors to our shareholders. This year, the open house will take place on August 25th and 26th. Shareholders are invited to visit our farm, and to tour our greenhouses, visit the chicken coop, walk in the production fields and explore the surrounding woods and fields.
Come up for the day, or spend the weekend. We cannot offer beds, but we do have numerous tent sites (bring your own tents and sleeping bags), and there are B&Bs in nearby Cambridge and Greenwich (ten minutes away), hotels in Saratoga Springs, and B&Bs and motels in Arlington (30 minutes away) and Manchester, VT (45 minutes away). For campers, we can offer access to bathrooms, a shower, kitchens and an outdoor grill.
We keep the schedule fairly loose, but here are some ideas about how you might spend your time here. Upon your arrival mid-day on Saturday, you might head off with us to the Battenkill River (a twenty minute drive) where you can take a dip in its clean, cool waters, or just enjoy relaxing on the lawn next to the old covered bridge. Those of you who stay behind might visit the fields where we grow your food, explore the surrounding woods and fields, help feed and water our small flock of chickens and collect their eggs, or just relax. (There will also be time for touring the farm on Sunday morning.) Before the evening meal we might visit Ellihu Farm (a neighboring farm that produces sheep and provides our egg share).
You are invited to join us for a potluck dinner on Saturday night (if you do, please bring a dish to pass; we’ll provide beverages and table settings). Later, we might take a tractor-drawn wagon ride to the top of the bluff that overlooks our farm and the mountains beyond, and watch the sunset. We’ll then retreat to the barn for a gathering of your fellow shareholders and the folks who work with us on the farm. Bring wine or beer if you’d like. We’ll wrap up the day with a bonfire.
On Sunday, I’ll make breakfast (juice, coffee, pancakes with real, local maple syrup, and our own fresh eggs), after which we’ll tour the farm or relax a bit, and then head off to the Washington County Fair, where they have excellent livestock exhibits, 4-H shows, tractor pulls, a riding arena, draft animals, an agricultural museum, and carnival rides. The fairgrounds are a good place from which to head toward home...
Directions to our farm are below. We’re 3 to 4 hours north of the George Washington Bridge. Information about the fair can be found at their website: www.washingtoncountyfair.com. I hope you can join us.
Ted Blomgren
Directions to the farm. Take Interstate 87 (NY Thruway) north to the Albany/787 exit. Take 787 north toward Troy. Exit onto Route 7 eastbound toward Troy. Turn left onto Route 40 north at the second light after crossing the Hudson River. Follow Route 40 for about 15 miles. Turn right onto Meeting House Road about six miles north of the village of Schagticoke. Meeting House Rd. forks in about 2 miles. Take the left fork (leave the paved road and follow the gravel road). Travel another mile or so until you reach a stop sign. Continue straight for another 1/4 mile. Our house is light blue, and it’s the first house you’ll come to on the left side of the road. It’s #585 Meeting House Rd. Our phone number is 518-692-3188.
Thursday, August 9, 2007
Zucchini Bread
Recipe from Heather Thomason
This is my grandmother’s recipe and I make it every summer. It is
pretty much foolproof and freezes wonderfully so you can enjoy
it when the zucchini is long gone.
(makes 3 loaves)
3 eggs
2 cups sugar
3 cups flour
1 cup olive oil
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon vanilla
3 cups grated zucchini
1 1/2 cup chopped walnuts
Preheat oven to 325º. Grease loaf pans (I use butter). Mix all
ingredients in a large bowl. Fill each pan ½ full with batter and
bake 1 hour until golden brown. Tooth pick inserted in center
should come out clean. Serve warm with butter and enjoy!
This is my grandmother’s recipe and I make it every summer. It is
pretty much foolproof and freezes wonderfully so you can enjoy
it when the zucchini is long gone.
(makes 3 loaves)
3 eggs
2 cups sugar
3 cups flour
1 cup olive oil
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon vanilla
3 cups grated zucchini
1 1/2 cup chopped walnuts
Preheat oven to 325º. Grease loaf pans (I use butter). Mix all
ingredients in a large bowl. Fill each pan ½ full with batter and
bake 1 hour until golden brown. Tooth pick inserted in center
should come out clean. Serve warm with butter and enjoy!
Roasted Corn Salsa
Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes
from Foster’s Market
(makes 2 cups)
3 ears corn, in the husk
1 poblano pepper, roasted, peeled, seeded and diced, or 1
chipotle in adobo, minced (you’ll find these canned)
grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 small red onion, minced
4 basil leaves cut into this strips, or 2 Tbls chopped cilantro
1 Tablespoon olive oil
sea salt and fresh ground pepper to taste
Preheat the oven to 450˚. Soak the corn for 15-20 minutes in a
bowl or sinkful of water. Place the corn on a baking sheet with
sides and pour 1 cup of water over it. Roast 20-25 minutes, until
the kernels are tender to touch, then remove the husks and silks
and cut the kernels off the cob into a large bowl. Add the remaining
ingredients and stir gently to mix. This is best served same
day but will keep, refrigerated in an airtight container for up to 3.
from Foster’s Market
(makes 2 cups)
3 ears corn, in the husk
1 poblano pepper, roasted, peeled, seeded and diced, or 1
chipotle in adobo, minced (you’ll find these canned)
grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 small red onion, minced
4 basil leaves cut into this strips, or 2 Tbls chopped cilantro
1 Tablespoon olive oil
sea salt and fresh ground pepper to taste
Preheat the oven to 450˚. Soak the corn for 15-20 minutes in a
bowl or sinkful of water. Place the corn on a baking sheet with
sides and pour 1 cup of water over it. Roast 20-25 minutes, until
the kernels are tender to touch, then remove the husks and silks
and cut the kernels off the cob into a large bowl. Add the remaining
ingredients and stir gently to mix. This is best served same
day but will keep, refrigerated in an airtight container for up to 3.
Tomato Salsas!
Recipes from San Francisco’s Mission District, as seen in Chile
Pepper Magazine, August 2007
Pancho Villa’s Pico de Gallo
(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced
In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.
Chava’s Fiery Tomato Salsa
(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper
Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.
Pepper Magazine, August 2007
Pancho Villa’s Pico de Gallo
(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced
In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.
Chava’s Fiery Tomato Salsa
(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper
Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.
Thursday, August 2, 2007
Corn Chowder with Roasted Jalapeno and Parsley Puree
Adapted from a recipe on Epicurious.com, July 1992
This is a huge hit in my house. Easy to make and absolutely
delicious. You can add the puree according to each persons
liking of heat - and it’s fantastic!
(makes about 8 cups, serving 4 to 6)
For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves (and or cilantro)
For the chowder:
1 onion, chopped fine
2 carrots, chopped fine
2 tablespoons vegetable oil
2 cups chicken (or vegetable) broth
2 1/2 cups water
1 1/2 pounds boiling potatoes, peeled and cut into 3/8-inch cubes
4 cups fresh corn kernels (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced
1/4 cup sour cream *optional
Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
Make the chowder:
In a kettle cook the onion and the carrots in the oil over moderate heat, stirring, until the celery is softened, add the broth, water, potatoes, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder. Remove from heat and stir in the sour cream. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.
This is a huge hit in my house. Easy to make and absolutely
delicious. You can add the puree according to each persons
liking of heat - and it’s fantastic!
(makes about 8 cups, serving 4 to 6)
For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves (and or cilantro)
For the chowder:
1 onion, chopped fine
2 carrots, chopped fine
2 tablespoons vegetable oil
2 cups chicken (or vegetable) broth
2 1/2 cups water
1 1/2 pounds boiling potatoes, peeled and cut into 3/8-inch cubes
4 cups fresh corn kernels (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced
1/4 cup sour cream *optional
Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
Make the chowder:
In a kettle cook the onion and the carrots in the oil over moderate heat, stirring, until the celery is softened, add the broth, water, potatoes, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder. Remove from heat and stir in the sour cream. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.
Zucchini Slaw Two Ways
Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market
(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste
Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.
Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.
Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.
(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste
Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.
Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.
Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.
Arugula and Peach Salad with Creamy Chive Vinaigrette
Recipe by Molly Stevens from, Bon Appétit, August 2007
2 large ripe peaches
*I might add some cucumber slices as well
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)
Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing, toss serve.
2 large ripe peaches
*I might add some cucumber slices as well
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)
Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing, toss serve.
Thursday, July 26, 2007
Broccoli & Tofu in Spicy Peanut Sauce
By Mollie Katzen, The Enchanted Broccoli Forest
This recipe is courtesy of Farmer Ted:
1 lb firm tofu, 1 lb broccoli, 1 to 2 Tbs peanut or canola oil, 2 cups chopped onion, 1 Tbs grated fresh ginger, 4 medium cloves garlic, minced, 3/4 tsp salt, 2 scallions, minced, Spicy Peanut Sauce (below).
Start a pan of rice to serve with this dish. Cut tofu into 1" cubes and place in saucepan. Cover with water and bring to boil. Lower heat and simmer for 10 minutes. Drain and set aside. Chop broccoli florets. Heat skillet for 1 minute, add oil and onion, then cook over high heat for 2 minutes. Add broccoli, ginger, garlic and salt. Continue to heat for 5 minutes, or until broccoli is bright green and tender. Stir in the tofu and scallions and cook for 2 to 3 more minutes. Add the sauce and stir until everything is well coated. Serve over rice.
Spicy Peanut Sauce
3/4 cup good peanut butter, 3/4 cup hot water, 6 Tbs vinegar, 3 Tbs soy sauce, 3 Tbs blackstrap molasses, cayenne to taste.
Place the peanut butter and hot water in a small bowl and mash together until the mixture is uniform. Whisk in remaining ingredients. Set aside until needed in the stir fry.
This recipe is courtesy of Farmer Ted:
1 lb firm tofu, 1 lb broccoli, 1 to 2 Tbs peanut or canola oil, 2 cups chopped onion, 1 Tbs grated fresh ginger, 4 medium cloves garlic, minced, 3/4 tsp salt, 2 scallions, minced, Spicy Peanut Sauce (below).
Start a pan of rice to serve with this dish. Cut tofu into 1" cubes and place in saucepan. Cover with water and bring to boil. Lower heat and simmer for 10 minutes. Drain and set aside. Chop broccoli florets. Heat skillet for 1 minute, add oil and onion, then cook over high heat for 2 minutes. Add broccoli, ginger, garlic and salt. Continue to heat for 5 minutes, or until broccoli is bright green and tender. Stir in the tofu and scallions and cook for 2 to 3 more minutes. Add the sauce and stir until everything is well coated. Serve over rice.
Spicy Peanut Sauce
3/4 cup good peanut butter, 3/4 cup hot water, 6 Tbs vinegar, 3 Tbs soy sauce, 3 Tbs blackstrap molasses, cayenne to taste.
Place the peanut butter and hot water in a small bowl and mash together until the mixture is uniform. Whisk in remaining ingredients. Set aside until needed in the stir fry.
Cantaloupe, Plums and Blueberries with Mint
Recipe from Cook’s Illustrated, July & August 2007
Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!
(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)
Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.
Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!
(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)
Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.
Cucumber-Feta Salad with Red Onions and Mint
Adapted from a recipe by Deborah Madison, The Greens Cookbook
(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper
Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.
(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper
Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.
Quinoa with Corn, Scallions and Mint
Recipe from Gourmet, August 2006
I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.
(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint
If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.
Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.
(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint
If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.
Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
Thursday, July 19, 2007
Snapper with Zucchini and Toasty Garlic Mojo
Recipe by Rick Bayless, Mexican Everyday
If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.
(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving
In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.
If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.
(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving
In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.
Disappearing Zucchini Orzo
Recipe from Animal, Vegetable, Miracle, by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver
(serves 4)
¾ lb. package orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
oregano
thyme
¼ cup grated parmesan or any hard yellow cheese
Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes . Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
(serves 4)
¾ lb. package orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
oregano
thyme
¼ cup grated parmesan or any hard yellow cheese
Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes . Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
Braised Lentils with Spinach
Recipe by Lidia Bastianich, Lidia’s Italian-American Kitchen
2 cups brown or french green lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
1/2 cup chicken broth
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper
4 cups finely shredded fresh spinach, washed and drained
Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
2 cups brown or french green lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
1/2 cup chicken broth
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper
4 cups finely shredded fresh spinach, washed and drained
Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
Broccoli with Roasted Peppers and Olive
Recipe by Deborah Madison, The Greens Cookbook
(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli
Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.
(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli
Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.
Thursday, July 12, 2007
Chard with Golden Raisins
Recipe by Chef Jose Ramon Lopez, Cooking with Cafe Pasqual’s
*Cafe Pasqual’s is my favorite restaurant in Santa Fe, New Mexico
(Serves 4 as a side dish)
1/3 cup golden raisins
2/3 cup good sherry *optional
1/4 cup pine nuts
1 large bunch Swiss chard
2 Tablespoons olive oil
1 clove garlic, thinly sliced
1/4 teaspoon kosher salt
freshly ground pepper
Mix the raisins and sherry in a bowl and let them soak for 2 hours, then drain. *This step could be omitted. Toast the pine nuts, Remove the ribs from the chard and cut into 1/2-inch slices. Coarsely chop the leaves.
In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add chard ribs and cook for 1 minute, stirring frequently, then add the leaves. Cover and let cook for 4 minutes (if the chard sticks or starts to brown, add a little water). Uncover, add pine nuts and raisins and cook 1 minute more. Season with salt an pepper and serve immediately.
*Cafe Pasqual’s is my favorite restaurant in Santa Fe, New Mexico
(Serves 4 as a side dish)
1/3 cup golden raisins
2/3 cup good sherry *optional
1/4 cup pine nuts
1 large bunch Swiss chard
2 Tablespoons olive oil
1 clove garlic, thinly sliced
1/4 teaspoon kosher salt
freshly ground pepper
Mix the raisins and sherry in a bowl and let them soak for 2 hours, then drain. *This step could be omitted. Toast the pine nuts, Remove the ribs from the chard and cut into 1/2-inch slices. Coarsely chop the leaves.
In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add chard ribs and cook for 1 minute, stirring frequently, then add the leaves. Cover and let cook for 4 minutes (if the chard sticks or starts to brown, add a little water). Uncover, add pine nuts and raisins and cook 1 minute more. Season with salt an pepper and serve immediately.
Asian Cucumber Ribbon Salad
Recipe adapted from epicurious.com. Printed in Gourmet magazine, August 1996.
(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired
With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.
(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired
With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.
Scallion Cream Cheese
Recipe by Ina Garten, Barefoot Contessa Family, Style
16 ounces cream cheese at room temperature
1/2 cup minced scallions (white and green parts)
2 Tablespoons milk
1/4 teaspoon kosher salt
Mix all ingredients in a food processor until smooth.
16 ounces cream cheese at room temperature
1/2 cup minced scallions (white and green parts)
2 Tablespoons milk
1/4 teaspoon kosher salt
Mix all ingredients in a food processor until smooth.
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