Tuesday, June 12, 2007
Feel free to add your comments to any of the recipes -- the whole group will appreciate any improvements, reviews, alterations and ideas you have.
Spring Salad with Lime Vinaigrette
Fresh Strawberry Bismarck
½ cup flour
½ cup milk
2 large eggs
Pinch of salt
Pure maple syrup
Fresh strawberries, hulled and sliced
Preheat oven to 475 degrees. Put the butter in a 10-inch ovenproof saute pan and heat in the oven until the butter melts and begins to bubble.
Meanwhile, in a large bowl whisk together the flour, milk, eggs, and salt until smooth. Pour the batter into the saute pan and return to oven for about 12 minutes or until the batter is puffy and golden brown.
Slide the puffed
¾ cup of shredded Swiss cheese
¾ cup shredded cheddar cheese
¼ cup of finely chopped onion
1 bunch of spinach, rinsed and chopped
1 cup of half&half or milk
1 tbsp flour
½ tsp salt
½ tsp pepper
1 prepared 9-inch pie crust (or try the all butter pie crust recipe under “pie”)
Preheat oven to 375 degrees. Sprinkle spinach and onion in pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl, gently whisk together eggs, half & half (or milk), salt and pepper. Pour the mixture over all the other ingrediants in the cust. Bake 50-60 minutes, or until knife inserted in the middle comes out clean.
Let stand 10 to 12 minutes before serving.
1 head of lettuce, torn and rinsed
3 scallions, thinly sliced
2 radishes, thinly sliced
For the Vinaigrette:
2 tbsp water
¼ cup (about 3 limes) lime juice
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
Salt and white pepper
1 small garlic clove, minced
1 tbsp minced scallions
Toss lettuce, scallions, and radishes in a bowl. In a container with a tightly fitting lid, combine all the vinaigrette ingrediants and shake to mix well. Pour over salad. Serves 4.
Monday, June 11, 2007
1 1/2 cups graham cracker crumbs
2 tbsp apple juice
2 tbsp butter, melted
2 cups canned pumpkin
1 egg yolk
2 large egg whites
1/3 cup orange juice
1/3 cup honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream. Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein
Makes 8 servings.
1⁄4 teaspoon salt
10 tablespoons unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1⁄2-inch pieces
2 to 5 tablespoons ice water
1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
Yield: One 9-inch single pie crust. Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.
Variations: You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
Rendered leaf lard can be purchased from the Flying Pigs Farm stand at the
Cheddar Crust: This crispy crust pairs nicely with apple pie or savory pie fillings. Pulse together 11⁄4 cups flour with 3⁄4 teaspoon salt. Add 3⁄4 cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions for All-Butter Pie Crust.
Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
4 Granny Smith apples, peeled and cored (about 11⁄2 pounds)
1⁄2 cup honey
6 thyme branches
1⁄4 cup unsalted butter (1⁄2 stick), cut into small pieces
2 tablespoons instant tapioca
1/3 cup light brown sugar
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
Flour, for dusting
Dough for 2 9-inch pie crusts (see next recipe)
1. Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
2. In a large skillet over medium-high heat, bring 1⁄4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
3. Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
4. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Place pie on a foil-lined, rimmed baking sheet.
5. Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
2 pounds Italian sausage, sweet or hot
½ cup sour cream
1 tblsp prepared horsradish or mustard
Heat oven to 400 degrees. Slice the cabbage ½ inch thick. Place a third of the cabbage in a casserole dish. From each sausage, trim 1 end and, starting at the other end, squeeze meat from casing. Arrange half of the meat on top of the cabbage. Press firmly. Top with half of the remaining cabbage and all the remaining meat and press again.
Spread the remaining cabbage over the top, cover dish with foil and bake until the cabbage is tender, about 1 hour 40 minutes. Remove from the oven and let stand for 5 minutes. Meanwhile, in a small bowl, combine sour cream with horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture. Serves 6.
1 tablespoon olive oil
8 cups thinly sliced cored green cabbage (about 1 small or 1/2 large head)
1 large onion, chopped
8 large fresh thyme sprigs
6 cups low-salt chicken broth (I use veggie broth
1 1/4 pounds Golden Delicious apples (or other variety), peeled, cored, cut into 1/2-inch cubes
Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve. (You might want to top it with a dollop of sour cream.)
Source: Bon Appetit
1 ½ cups chopped, peeled apples
¾ cup shopped onion
¼ tsp ground ginger
1/8 tsp ground nutmeg
2 cups vegetable broth
1 cup water
2 cups cubed, peeled squash
Pinch of ground red pepper
In a 3 qt saucepan, heat oil over medium high heat. Add apples and onions; cook, stirring occasionally, until softened, about 4 minutes. Stir in ginger and nutmeg, until absorbed. Add the broth and water; bring to boil. Add the squash and return to boil. Reduce heat and simmer, uncovered, 30 minutes or until veggies are tender.
Place the soup, salt, and red pepper in a blender of food processor. Process until smooth.
Variation: For creamier soup, add ½ cup of half and half while blending.
1 cup sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 cup butter
1 1/2 cups butternut squash, cooked and well drained
3/4 cup milk
1 cup raisins
Preheat oven to 350 degrees. Sift together first six ingredients. Cut in the butter until the mixture resembles cornmeal. In a separate bowl, beat eggs; then add squash, milk, and raisins and stir. Add the wet ingredients to the dry, just enough to mix. Bake at 350 for 30-35 minutes. (Makes 24 muffins)
3 tablespoons extra-virgin olive oil
1 shallot, cut into small dice (1/4 cup)
1 cup cleaned and chopped leeks, white part only
2 garlic cloves, minced
2 tablespoons chopped lemongrass
1 small sweet potato, peeled and cut into chunks
1 14 ounce can coconut milk
4 cups Southeast Asian Stock [use veggie/chicken stock and add 1 Tb or so of grated ginger, 1 Tb soy sauce, a little lime zest, and some extra lemongrass]
1 1/2 teaspoons salt
1 red bell pepper (roasted or roast your own)
freshly ground black pepper
2 tablespoons fresh lime juice
1/4 cup basil cut in a chiffonade [thin strips]
Cut squash in half, brush with 2 tablespoons of olive oil, and bake at 400 degrees for about 45 minutes [or microwave on high for about 15 minutes], until squash is tender. When cool enough to handle, remove the seeds from the squash and discard them. Scrape the flesh from the skin and set it aside.
Heat the remaining olive oil in a medium saucepan and sauté the shallots and leeks over medium-low heat for about 5 minutes or until the leeks are softened but not browned. Add the garlic and lemongrass and sauté an additional few minutes.
Add the squash, sweet potato, coconut milk, and stock and cover. Bring to boil, lower heat, add the salt, and simmer about 15 minutes, partially covered, until the sweet potato is soft.
Meanwhile, roast the bell pepper. When skin is charred place on plate with inverted bowl over it to sweat for 15-20 minutes. Discard the skin, stem, and seeds and chop the flesh into 1/4 inch squares.
Puree the soup in blender or with an immersion blender [I have skipped this step and it is still tasty just not as smooth]. Add the black pepper to taste and the lime juice. Adjust salt to taste. Ladle the soup into bowls and garnish with the red pepper squares and basil chiffonade.
Source: The Voluptuous Vegan
Although chutney is of Indian inspiration, western chutney recipes always seem to be cooked— combining sugar and vinegar with spices and fruit. Usually mango, but sometimes, apples, raisins, pears, and apricots or a mixture of fruit and vegetables are used.
1 cup dried plums (prunes)
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Place dried plums in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.
Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.
Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.
Carefully ladle into jars. Refrigerate jars and use within 3 months.
Makes about 4- 1/2 pint jars
1/2 cup all purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup each, granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
1/2 cup dried cranberries
Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon, and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers until the mixture is crumbly. In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown.
Serve warm topped with vanilla ice cream or whipped cream. Yield 9 servings.
1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon
1/2 cup sugar
1 cup of evaporated milk
For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.
Bake at 375 degrees F. for 20 minutes. Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.
12 apples or Seckle pears
1 cup granulated sugar
½ cup water
1 Tb lemon juice
1 piece of lemon peel, about 2 inches long
2 tsp pure vanilla extract
In a medium, heavy bottomed saucepan over medium heat, combine sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until sugar melts. Increase the heat to high and cook until mixture is golden amber in color (Do not stir anymore after the sugar melts.) Remove the caramel from heat. Dip in fruit by stems, or remove stems and insert sticks and dip. Twirl and swirl fruit to coat completely. Transfer to wire rack and let caramel harden, about 10 to 15 minutes.
Store in a cool, dry place – not the refrigerator – wrapped in cellophane, if desired.
Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith,
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.
To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala.
To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.
Butter for baking dish
4 slices Bacon
1 Tablespoon Butter
2 medium Leeks, white and tender green parts only, chopped
1 clove Garlic, minced
1 pound Butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound Pugliese or Ciabatta bread, cut into 1-inch cubes
1 1/2 cups Whole milk
1 3/4 cups Cream
2 cups Gruyere cheese
2 teaspoons Thyme leaves, finely chopped
1 teaspoon Rosemary needles, finely chopped
2 Sage leaves, finely chopped
1/2 cup Chopped parsley (1/4 cup for filling and 1/4 cup for garnish)
1/2 teaspoon Lemon zest
1 teaspoon Lemon juice
1/8 teaspoon Nutmeg
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper
Butter a two quart gratin dish or a 13”x 9” baking dish or 10 five-ounce ramekins.
Preheat oven to 375°F. Lay the bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Reserve 1 Tablespoon of the bacon renderings. Once cool, chop the bacon into 1/2” bits. Set aside.
Melt the butter in a sauté pan and add the reserved bacon renderings. Add the leeks and cook over medium heat, stirring occasionally, until softened, about 15 minutes. Add the garlic and cook 1 minute. If pan becomes too dry and leeks are sticking, add a bit of water to the pan to keep them soft.
Peel and seed the squash and cut into 1-inch cubes. Put on a parchment lined baking pan and cover with foil. Cook in the oven about 10 minutes until tender but not soft. (The squash will be cooked again).
On a large rimmed baking sheet, toast the bread until just dry, about 10 minutes. Let cool completely.
In a large bowl, whisk the eggs, milk, cream, 1 cup of gruyere, thyme, rosemary, sage, parsley, zest, juice, nutmeg, leeks, salt and pepper. Add the bread cubes and let stand for 5 minutes stirring occasionally. Gently fold in the bacon and squash and transfer to the prepared baking dish. Sprinkle top of pudding with the remaining cup of cheese. Bake for 40 minutes if using a baking pan/gratin pan, or until browned on top and just set. Let rest for 15 minutes before serving. Garnish with the remaining 1/4 cup of parsley and serve.
1 tsp. salt
1 2/3 C. sugar
1 tsp. cinnamon
2/3 C. vegetable oil (I prefer melted butter or coconut oil for a velvety texture)
1⁄2 tsp. ground all spice
2 tsp. vanilla
1⁄2 tsp. mace
1⁄2 tsp. baking powder
3 C. all-purpose flour
1⁄2 C. coarsely chopped nuts
2 tsp. baking soda
1⁄2 C. raisins or cranberries (I prefer dried, unsweetened cranberries for a little zing)
To Prepare Squash:
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix prepared squash, sugar, oil, vanilla, & eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves with knife; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
2 pkgs. active dry yeast
1 & 1/4 cup mashed, cooked butternut squash
1 cup warm milk
2 eggs, beaten
1/3 cup sugar
1/3 cup butter, melted
1 tsp. salt
7 cups all- purpose flour
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-9 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down dough, and shape into three loaves; place in greased 8" x 4" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 25-30 min. or until tops are golden. Remove from pans and cool on wire racks. Yield: 3
This could also be good without the cabbage.
1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
1 lb. daikon radish, peeled
3 tbsp. Dijon-style mustard
4 tbsp. olive oil
1 tsp. wine vinegar
1/4 cup minced fresh parsley leaves
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. Mix together the rest of the ingredients and dress the radishes with the dressing.
Preheat oven to 350. Cut Daikon Radishes into at least four long strips and steam for five minutes. Drain and place in a single layer in a shallow baking pan.
In a small saucepan, combine 1 Tb of butter, 1 Tb of honey, and one dash of cinnamon to make a glaze. Pour over the radishes and bake them uncovered for 30 minutes or until tender.
1 small slice country bread
2 tablespoons aged red wine vinegar
1 garlic clove, coarsely chopped
Sea salt and freshly ground pepper
1/4 cup marjoram leaves
3 tablespoons drained capers
1/2 cup pine nuts
1 cup finely chopped parsley
2 tablespoons pitted Greek olives
1/2 cup extra virgin olive oil
Remove the crusts from the bread, then soak the bread in the vinegar on a plate.
Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then work in marjoram, capers, pine nuts, parsley and olives, until you have a coarse puree. Add the bread and the olive oil and work until the pesto is well amalgamated. Season with pepper, taste for vinegar, and add a little more if you think it needs it. The pesto will be very thick.
White wine vinegar
small beets, golden and/or
Marjoram Pesto with Capers and Olives
Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink.
Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until tender, about five minutes. Set aside to drain, then chop coarsely. Toss with a little olive oil and season lightly with salt.
Leaving an inch of the stems and the tails on the beets, steam until a knife pierces them easily, about 25 minutes. Slip off the skins. Trim the tops and tails, quarter them, and sprinkle with a little of the vinegar.
Make the pesto, setting aside half the toasted pine nuts for a garnish. Toss the beets with it, leaving ample streaks throughout. Place them over the greens. Remove the onions from the vinegar and strew them over the beets. Garnish with the reserved pine nuts and serve. Serves 4
3 cloves garlic
1 tablespoon butter
2 tablespoons olive oil
1/2 chicken bouillon cube
1/4 cup water
In a large saucepan, bring 1/4 cup water to a rolling boil. Drop in washed beet greens. Peel garlic cloves and slice or shave thinly (a vegetable peeler or garlic mandoline may be used) or, alternatively, finely mince the garlic. Add to water along with the greens.
Stir often to ensure greens cook evenly. As greens begin to wilt and water evaporates slightly, add butter.
Reduce heat and cook for only 5 minutes after greens have wilted (for young greens - older greens will require a few addtional minutes to tenderize. Taste them and see if they are done).
Combine bouillon cube with olive oil. When butter has melted, stir in olive oil.
Drain greens; season to taste with salt and pepper.
1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)
Preheat the oven to 375 degrees F.
Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
2 oz. butter
salt and black pepper
1 Tb cream (or 2 Tb milk)
Peel the celeriac and cut into rough chunks. Put into boiling salted water and simmer until soft (30 minutes approx). When soft drain it well and mash it roughly with a Potato masher (you don’t have to be too particular as a little texture in the mash is pleasant).
Beat in the butter and cream and season well. This reheats well.
4 - 6 carrots (peeled and cubed)
1 onion (chopped)
1 leek (white only - chopped)
2 - 3 sticks of celery (chopped)
Salt and pepper
1/4 tsp Nutmeg
1 tbsp of vegetable oil
Cook the onions on a medium heat in a large pan for around 5 minutes until they are clear. Add the celeriac, carrot, leek and celery and cook for another 5 minutes. Cover all the vegetable with stock. Put the heat on full until the vegetables are boiling and then reduce to a simmer and fit a lid. Leave to cook for half an hour or until the carrots are soft. Puree the soup in a blender and add 1⁄4 tsp nutmeg, salt and pepper to taste.
2 Tb sunflower oil (I prefer olive oil)
1 Tb dark brown sugar
1 Tb balsamic vinegar
1 Tb dark soy sauce
Peel the celeriac and cut into roughly chip sized pieces. Fry these gently in a large pan until they are starting to soften. Add all the other ingredients and stir and fry briskly until the juices reduce and coat and glaze the celeriac. You can serve immediately or they reheat excellently.
1 head Celeriac
2 Tablespoons Olive Oil
1 Tablespoon Honey
Juice 1 Lemon
Salt and pepper
Cumin or Coriander seeds to taste
Preheat oven to 375F. Peel the Celeriac and cut it into 3⁄4 inch cubes. Peel the Carrot and cut into similar sized pieces.
Heat the oil in a large pan and fry the vegetable cubes until beginning to brown. Pour over the honey and lemon and season with salt and black pepper.
Toss the vegetables in this and then pour into a roasting tin (be sure to scrape in all the pan juices). Cook at 375 for about 35 to 40 minutes until soft in the center.
Scattering the vegetables with a little cumin seed or coriander seed as you put them into the oven gives them a lovely subtle spiciness.
1⁄2 cup extra virgin olive oil
Salt & black pepper
2 garlic cloves
1 sprig of fresh rosemary
1 thinly sliced red onion
1⁄2 cup extra mature cheddar
Parsley to garnish
Preheat oven to 400ºF. Peel celeriac, rinse and slice into thin even pieces. Toss the celeriac in olive oil so the pieces are evenly coated. Layer the celeriac, partially overlapping, then cover the bottom of the pan. Sprinkle with finely chopped garlic, thinly sliced red onions, rosemary, salt, pepper and mature cheddar. Continue to layer until all ingredients are used. Cover with tin foil and bake for one hour until celeriac is tender. Bake a further 10 minutes without foil to brown top.
6 ounces smoked turkey sausage, cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips, peeled, diced
1 medium rutabaga, peeled, diced
1 large carrot, peeled, diced
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can chicken broth
1/4 cup half and half
1/2 teaspoon dried thyme, crumbled
Salt and pepper
Heat oil in heavy large saucepan over medium-high heat. Add sausage and sauté until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Purée soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
2 servings; can be doubled or tripled.
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt
Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat. Purée keeps, covered and chilled, 3 days.
Makes 8 servings.
1 cup (or more) canned low-salt chicken broth
3 pounds rutabagas, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
Preheat oven to 400°F. Arrange butternut squash in single layer in 13x9x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
2 tablespoons unsalted butter
freshly grated nutmeg to taste
Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
Makes 6 servings.
1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3Tb olive oil
1 ½ tsp kosher salt
¼ tsp black pepper
1 1-pound package refrigerated pizza dough
1 Tb cornmeal
1 Tb fresh thyme leaves
½ cup fresh ricotta
Preheat oven to 400 degrees. Cut the squash into ½-inch-thick slices, and then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
Increase oven temperature to 450 degrees. Roll the dough out ¼ inch thick. Clean the baking sheet and sprinkle it with cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with thyme, and add dollops of the ricotta. Bake until golden, about 25 mintues. Slice into wedges. Serves 6.
3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup (1/2 stick) butter
2/3 cup minced shallots (about 4)
1 pound Greens, such as Swiss chard, stems trimmed, torn into bite-size pieces
Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper. Serves 6.
Before baking, sweet potatoes should be stored in a cool, dry place and have a shelf life of 2 to 4 weeks. To prep the potatoes, scrub the skins or grab a peeler.
6 medium sweet potatoes, unpeeled
6 Tb unsalted butter
½ tsp kosher salt
1/8 tsp black pepper
Heat oven to 400 degrees. Pierce each sweet potato several times with the tines of a fork. Place them on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potat. Top with 1 tablespoon of butter and season with salt and pepper.
Variations: Baking sweet potatoes intensifies their sweetness, making them suprisingly satisifying with little embellishment. If you crave something over the top, try some maple syrup or brown sugar, a spoonful of sour cream, a pinch or ground cinnamon, some carmelized onions, a handful of pecans or walnuts, jarred applesauce or chutney, or grated orange zest. Serves 6.
1 medium onion, sliced
1 (14 1/2 oz) can vegetable broth (or homemade)
1/4 tsp salt
1/4 tsp cayenne
1/4 cup smooth peanut butter
2 Tb chopped cilantro or parsley
In a medium soup pot or large saucepan, combine the yams, onion, broth, salt, cayenne, and 1 3/4 cup water. Bring to a boil, reduce the heat to medium, cover and cook until the yams are very soft when pierced with a fork, 10 to 15 minutes.
With a slotted spoon, remove the yams and onions to a food processor. Puree in batches until smooth, adding extra liquid as necessary from the soup pot.
Whisk the peanut butter into the remaining stock in the pot. Using a rubber spatula, scrape the yam puree back into the soup pot. Reheat, stirring to mix well. Season with additional salt and cayenne to taste. Garnish with cilantro or parsley.
2 tsp olive or vegetable oil
1 medium onion, sliced
2 1/2 tsp grated fresh ginger
3 garlic cloves, minced
1 (14 1/2 oz) can vegetable broth (or homemade)
2 1/2 cups milk
1/4 tsp salt
1/8 tsp cayenne
1 tsp butter
1/4 cup sour cream
With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash carefully with a small, sharp knife and cut them into 2-inch chunks
In a medium soup pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, 3 to 5 minutes.
Add the ginger, garlic, squash, broth, milk, salt, and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes.
Puree the soup, in batches if necessary, in a food processor until very smooth. Pour the soup back into the pot. Add the butter and allspice. Reduce the heat to medium-low, cover, and cook for 15 minutes. Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.
Source: One-Pot Vegetarian Dishes
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the
salt over medium heat until tender. Drain the kale, reserving any liquid
that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high
heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and
pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or
until the pasta is tender. Adjust the seasoning, if necessary. Pass Parmesan cheese at the table.
6 ounces gorgonzola (or blue) cheese, crumbled
1 teaspoon fresh thyme
1/4 teaspoon nutmeg or white pepper
Combine half and half, crumbled cheese, thyme and nutmeg. Cook gently, stirring frequently, until mixture reduces by one-fourth. Add white pepper to taste. Toss with steaming pasta. (You may add sliced, peeled apples and walnuts to the above.)
Source: A Kitchen Garden
9 tablespoons extra-virgin olive oil
Salt and ground black pepper
3 medium unpeeled garlic cloves
1/2 ounce dried porcini mushrooms (rehydrated in 1/2 cup boiling water until softened, about 5 minutes, hydrating liquid strained through damp paper towel–lined sieve and reserved)
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup packed parsley leaves, washed and dried thoroughly
1/4 cup finely grated Parmesan
Adjust oven rack to lowest position and heat oven to 450 degrees; line rimmed baking sheet with heavy-duty foil. Toss sliced mushrooms with 2 tablespoons oil and salt and pepper in medium bowl; spread evenly on prepared baking sheet. Roast, stirring occasionally, until browned and crisp, about 25 minutes.
Meanwhile, toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove anddiscard skins.
In a food processor, process roasted mushrooms, garlic, porcini and liquid, shallot, thyme, parsley and remaining 7 tablespoons oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.
1 tsp olive oil
1 (3lb) boneless chuck raost, trimmed
1 tsp kosher salt
¼ tsp black pepper
2 cups coarsely chopped onion
1 cup dry red wine
3 garlic cloves, chopped
1 (14oz) can fat-free, low sodium beef broth
1 bay leaf
4 thyme sprigs
Fresh thyme leaves
4 large carrots, peeled and cut diagonally into 1inch pieces
Preheat oven to 350 degrees. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; saute 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan; bring to simmer. Cover pan and bake 350 degrees for 1 ½ hours or until roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred the meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired. Serves 8.
This warm, comforting soup will stick to your ribs on cold days!
1 large onion, cut ito large chunks
4 large carrots, peeled and cut into 1 ½ inch pieces
6 medium parsnips, peeled and cut into 1 ½ inch pieces
4 cups winter squash, peeled and cubed
3 cups chicken broth
½ cup of evaporated milk
Salt and pepper
Preheat oven to 400 degrees. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place veggies in a large pot. Add broth and milk; season to taste. Copk over medium-high heat for 10 minutes to alow flavors to combine. Transfer to a blender in batches and blend until smooth. Serves 6.
3 garlic cloves, peeled
1 1/2 cups whipping cream
1/4 cup (1/2 stick) butter
1/4 cup olive oil
6 anchovy fillets
1 cup walnuts, coarsely chopped
1/2 cup finely chopped fresh Italian parsley
Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day ahead. Cover and refrigerate.)
Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tbl spoon of cornflour
4 1/4 cups of warm chicken stock (vegetable if preferred)
1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
3/4 cup cream
1 medium carrot, finely grated
In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve.
Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.
Remove casserole from heat, discard bay leaf and puree soup mixture, a little at a time, into a blender.
Pour puree back into casserole; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.
1 lb (450 g) small white turnips
1 tbsp butter
1 tsp (5 ml) mustard powder (dry mustard)
1/2-2/3 cup stock
2 tbsp chopped parsley
juice of 1/2 lemon
Heat the oven to 350. Scrub the turnips and cut them into thin crosswise slices about 1/8 in thick.
Melt the butter in a flameproof casserole or dutch oven on a low heat. Stir in the turnips, cover them and let them sweat for 10 minutes. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute. Pour in the stock and bring it to the boil.
Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.
Place on a flat baking sheet and sprinkle with sea salt.
Bake at 350-375 for 20 minutes.
Try some different seasonings: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.
1 1/2 lb large (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil
Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
Transfer to a clean kitchen towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.
3 tablespoons butter
1 1/4 cups finely chopped onion1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups) (You can pre-cook this a bit in the oven or microwave)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream (or less, to taste)
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
For Roasted Red Pepper Puree (optional):
1 cup coarsely chopped roasted red peppers
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
For Soup: Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
For Puree: Heat broiler or oven to at least 400. Slice two peppers in half lengthways and pull out the core, seeds, and stem. Place the pepper halves skin side up on a broiler pan or baking sheet. Place the peppers in the broiler or in the oven with the rack close to the heat source. Broil until the skin buckles and chars, about five to eight minutes. Cool, peel and chop. Puree all ingredients and season with salt and pepper to taste
Ladle soup into bowls. Swirl 1 tablespoon red pepper puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
You might brush on a little melted butter mixed with brown sugar after baking. Or try this delicious blend: 3 tablespoons butter, softened; 1 tablespoon lime juice; 1 teaspoon chili powder; and salt and coarsely ground pepper to taste. Mix ingredients and then spoon into the baked squash halves.
2 bay leaves
1 small onion, sliced
1 Tb grated peeled fresh ginger
1/4 cup fresh orange juice
1 tsp maple syrup
Pinch ground nutmeg
Pinch ground cinnamon
Pinch crumbled dried marjoram
1/2 cup evaporated skim milk
1/4 cup nonfat dry milk
1 large egg
1 large egg white
Heat the oven to 375. Grease a 1-quart baking dish with unsalted butter
Place the carrots, bay leaves, onion, ginger, and orange juice in a medium saucepan. Add water to cover the vegetables by about 1 inch. Cover and simmer over medium heat until you can pierce the carrots easily with a fork, about 30 minutes. Check often, adding more water as necessary to prevent burning. Drain any liquid that remains. Remove and discard the bay leaves.
Transfer the contents of the saucepan to a food processor. Add the maple syrup, nutmeg, cinnamon, marjoram, evaporated milk, dry milk, egg, and egg white. Process until smooth.
Pour the mixture into the baking dish. Place this dish in a larger dish. Pour water into the larger dish so that it comes halfway up the sides of the smaller. Bake for 1 hour, until firm and a knife inserted in the center of the flan comes out clean, adding more water to the larger dish as it evaporates. Serve hot or at room temperature, or chill thoroughly for about 3 hours and serve cold.
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
2 1/2 cups low-salt chicken broth (or vegetable stock or water)
1 to 1 1/2 cups canned unsweetened coconut milk
1 tablespoon fresh lime juice plus additional to taste
ice water for thinning soup (optional)
trimmed scallions for garnish
In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with trimmed scallions.
1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves
Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them — 6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately. Makes 6 servings.
Mashed potatoes are an ideal accompaniment to this dish.
6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet. Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon. Makes 4 servings
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound haricots verts or small slender green beans, trimmed
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve. Makes 4 servings.
8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve. Makes 10 servings.