Chubby Bunny Recipes

Pasta with Swiss Chard - August 7, 2007

2007-08-06T08:35:00.000-07:00

Member Phylis Jo Kubey sent in some great recipes - including this one for Swiss chard, which I tried over the weekend. It is delicious! Also check out the blog for another great recipe - Whole Wheat Penne with Cabbage and Cumin.

PASTA WITH SWISS CHARD (or other greens)

8 ounces penne, rotelle or rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard or other greens, washed, stems removed and coarsely chopped
1/2 cup red or white wine or stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper

In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes,
and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do not over cook the greens. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

Whole Wheat Penne with Cabbage and Cumin

2007-08-06T08:31:00.000-07:00

Whole Wheat Penne with Cabbage and Cumin
(from Almost Vegetarian)

2 tsp extra virgin olive oil
1 onion, thinly sliced
1 large carrot, peeled and thinly sliced
2 cups shredded red or green cabbage
1 medium red or white low-starch potato, peeled and sliced paper thin
1 tsp whole cumin seeds
4 ounces fontina or taleggio cheese, thinly sliced
3 cups dried whole wheat penne or other whole wheat pasta

Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and sauté until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.

Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls (optional).

Recipes for Week of July 31

2007-07-30T18:24:00.000-07:00

Spicy Morroccan Carrots

2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Place carrots in a large pot of cold water and bring to boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots. Drain and place carrots in an ice-water bath until cool, then slice diagonally into 1/4-inch rounds.

In a large pan, saute the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and reamining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Serves 5.

Recipes for Week of July 24, 2007

2007-07-23T07:41:00.000-07:00

Chilled Watermelon-Cucumber soup

In the summer few things are more refreshing than sweet, juicy watermelon and cool, crunchy cucumber -- two plants that belong to the same botanical family.

1 small seedless watermelon, approx. 1 pound
2 seedless cucumbers, peeled and chopped into one-inch pieces
1/2 clove garlic, minced
1 piri-piri chile, minced (available at Fairway)
Juice of half a lemon
2 tablespoons olive oil
salt and white pepper to taste

Cut watermelon into large chunks and remove rind. In a high-speed mixer, blender, or food processor, combine first six ingrediants and blend until smooth. Season to taste. Garnish with a slice of grilled melon.

Recipes for Week of June 26, 2007

2007-06-25T07:43:00.000-07:00

Kohlrabi

Try this cabbage cousin raw or cooked. Whether you prefer the green or purple variety, baby or mature, kolhrabi is delicious. Its flavor blends those of cucumber and mild broccoli, with a hint of peppery radish and a slight sweetness. Purple skinned kolhrabi tends to be a bit spicier.

Store bulbs, unwashed, is a plastic bag in the refrigerator for up to 10 days. Wash leaves in several changes of cold water, drain, and wrap in a kitchen towel or paper towels. Enclose in a plastic bag. store leaves seperately in the refirgerator for up to 3 days. To prep, peel the bulb with a paring knife. Cut into chunks, dice, or slices, depending on use. Roughly chop leaves before cooking. Leaves may be prepared in a similar manner to collard greens.

Waldorf with Attitude

2/3 c mayonnaise
1/3 c sour cream
2 Tb sugar
2 tsp lemon juice
1 mature or 2 to 3 baby kohlrabi bulbs, peeled and cut into 1-inch dice
4 Fuji apples, cut into 1-inch dice
3 stalks celery, thinly sliced
1/2 c toasted walnuts or pecans
salt to taste

Stir mayonnaise, sour cream, sugar and lemon juice in a medium bowl. Add kohlrabi, apples, celery, and nuts. Toss and add salt, if desired. Serves 4.

Recipes for Week of June 19, 2007

2007-06-18T11:14:00.000-07:00

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy vegetables often referred to as "greens". Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. These two chard recipes were favorites of last season, so if you haven't tried them now is your chance!

Roasted Kale (Or chard, collards, etc.)

Swiss Chard with Raisins and Pine Nuts

Recipes for Week of June 12, 2007

2007-06-12T12:07:00.000-07:00

Welcome to the first set of recipes for 2007. Each week we'll post new recipes here for the week's delivery, and you can check out past recipes for ingredients in the delivery by clicking on the ingredients on the right.

Feel free to add your comments to any of the recipes -- the whole group will appreciate any improvements, reviews, alterations and ideas you have.

This week:

Spring Salad with Lime Vinaigrette

Spinach Quiche

Fresh Strawberry Bismarck

Fresh Strawberry Bismarck

2007-06-12T12:06:00.000-07:00

2 Tbsp unsalted butter
½ cup flour
½ cup milk
2 large eggs
Pinch of salt
Pure maple syrup
Fresh strawberries, hulled and sliced
Powdered sugar

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 bismarck onto a serving plate. Drizzle it with maple syrup, fresh strawberries, and powdered sugar. Serves 2.

Spinach Quiche

2007-06-12T12:05:00.000-07:00

Quiche is quick to make, and freezes easily. Just wrap leftovers in foil or plastic, then defrost and reheat in the microwave.

¾ cup of shredded Swiss cheese

¾ cup shredded cheddar cheese

¼ cup of finely chopped onion

1 bunch of spinach, rinsed and chopped

4 eggs

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.

Spring Salad with Lime Vinaigrette

2007-06-12T12:02:00.000-07:00

For the salad:

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.

Lowfat Pumpkin Pie

2007-06-11T18:23:00.000-07:00

Crust
1 1/2 cups graham cracker crumbs
2 tbsp apple juice
2 tbsp butter, melted

Filling
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.

All-Butter Pie Crust (With Variations)

2007-06-11T18:17:00.002-07:00

11⁄4 cups all-purpose flour
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 Union Square and Grand Army Plaza Greenmarkets on Saturdays, or by mail order from Dietrich’s Meats, (610) 756-6344, www.dietrichsmeats.com. Rendered duck fat is available online at www.dartagnan.com. Suet can be bought from butchers.

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.

Honey Apple Pie with Thyme

2007-06-11T18:17:00.001-07:00

3 Golden Delicious apples, peeled and cored (about 11⁄4 pounds)
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.

Cabbage and Sausage Casserole

2007-06-11T18:16:00.000-07:00

2 pounds cabbage
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.

Cabbage Soup with Apples and Thyme

2007-06-11T18:15:00.004-07:00

3 tablespoons butter
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

Butternut Squash-Apple Soup

2007-06-11T18:15:00.003-07:00

2 tsp vegetable oil
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
Salt
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.

Butternut Squash Muffins

2007-06-11T18:15:00.001-07:00

2 1/2 cups flour
1 cup sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 cup butter
2 eggs
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)

Butternut-Lemongrass Soup

2007-06-11T18:13:00.000-07:00

1 2 1/2 to 3 lb butternut squash (3 cups cooked)
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

Late Harvest Chutney

2007-06-11T18:11:00.002-07:00

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

Apple Cranberry Crisp

2007-06-11T18:11:00.001-07:00

Use firm cooking apples for making apple crisp—Rome Beauty, Baldwin, Jonathan, Braeburn, or Jonagold.

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.

Apple Custard Pie

2007-06-11T18:10:00.002-07:00

CRUST:

1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

FILLING:
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

CUSTARD:
1 egg
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.

Caramel Apples and Pears

2007-06-11T18:10:00.001-07:00

For Halloween I served these on sticks, but for a dinner party just arrange the fruit on a tray.

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

2007-06-11T18:09:00.000-07:00

Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.

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.

Butternut Squash Bread Pudding with Leeks & Bacon

2007-06-11T18:08:00.000-07:00

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
7 Eggs
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.

Butternut Squash Bread (sweet)

2007-06-11T18:07:00.000-07:00

2 C. prepared butternut squash
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
4 eggs
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: Wash and cut into 1-inch slices or cubes. Remove seeds & fibers. Heat an inch of water to a boil in a saucepan; add squash. Cover and bring to a second boil; reduce heat. Boil 15-20 minutes, or until tender; drain.

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.

Butternut Squash Bread (yeasty)

2007-06-11T18:06:00.000-07:00

1/2 cup warm water (115-125 degrees)
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

Radish Slaw

2007-06-11T17:45:00.000-07:00

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.

Daikon Radish Remoulade

2007-06-11T17:44:00.002-07:00

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.

Beijing Radish Salad

2007-06-11T17:44:00.001-07:00

1 bunch watermelon radishes or one medium daikon radish
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.

Baking Daikon Radish

2007-06-11T17:43:00.002-07:00

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.

Marjoram Pesto with Capers and Olives

2007-06-11T17:43:00.001-07:00

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.

Beets with Beet Greens Salad

2007-06-11T17:42:00.000-07:00

2 small red onions, thinly sliced in rounds
White wine vinegar
8 to 12 small beets, golden and/or Chioggia, including the greens
Olive oil
Sea salt
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

Wilted Beet Greens

2007-06-11T17:41:00.002-07:00

1 lb beet greens, well washed
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.

Beet Greens Gratin

2007-06-11T17:41:00.001-07:00

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.

Celeriac Mash

2007-06-11T17:39:00.002-07:00

1 head celeriac
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.

Carrot and Celeriac Soup

2007-06-11T17:39:00.001-07:00

1 celeriac (cut all the hard outer skin off with a knife and cut into cubes)
4 - 6 carrots (peeled and cubed)
1 onion (chopped)
1 leek (white only - chopped)
2 - 3 sticks of celery (chopped)
Vegetable stock
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.

Glazed Celeriac

2007-06-11T17:38:00.002-07:00

1 head celeriac
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.

Honey Roast Carrots and Celeriac

2007-06-11T17:38:00.001-07:00

4 medium Carrots
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.

Celeriac Gratin

2007-06-11T17:37:00.000-07:00

2 medium celeriac
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.

Hearty Rutabaga, Carrot, Parsnip and Sausage Soup

2007-06-11T17:36:00.002-07:00

2 tablespoons olive oil
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.

Rutabaga and Carrot Puree

2007-06-11T17:36:00.001-07:00

2 rutabagas (2 1/2 lb total), peeled and cut into 1-inch pieces
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.

Rutabaga and Butternut Squash Puree

2007-06-11T17:35:00.000-07:00

4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
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.)

Serves 10.

Acorn Squash Puree

2007-06-11T17:34:00.002-07:00

3 acorn squash, halved, the seeds and strings discarded
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.

Butternut Squash Pizza

2007-06-11T17:34:00.001-07:00

Before baking, store squash in a cool, dark, dry place for up to one month. To peel, cut it in half length-wise, place it cut side down, and run a peeler along the surface.

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.

Sweet Potatoes and Greens and Honey Mustard Glaze

2007-06-11T17:33:00.000-07:00

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
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
Ground nutmeg

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.

Baked Sweet Potatoes

2007-06-11T17:32:00.000-07:00

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.

Yam and Peanut Soup

2007-06-11T17:31:00.002-07:00

3 yams (1 1/4 pounds), peeled and thickly sliced
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.

Butternut Squash Soup with Fresh Ginger

2007-06-11T17:31:00.001-07:00

1 large butternut squash
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
Pinch allspice
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

Bean and Kale Soup

2007-06-11T17:30:00.000-07:00

1 bunch kale, trimmed
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
beans
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.

Source: Soup: A Way of Life

Gorgonzola and Fresh Thyme Sauce for Pasta

2007-06-11T17:29:00.000-07:00

1 1/2 cups half and half
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

Mushroom Pesto with Parsley and Thyme

2007-06-11T17:28:00.000-07:00

10 ounces white mushrooms, sliced 1/4 -inch thick
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.

Beef Pot Roast

2007-06-11T17:27:00.000-07:00

Cuts of beef that perform well for pot roasting go by many names –blade roast, cros-rib roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.

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
2 pounds Yukon gold potatoes, peeled and cut into 2inch pieces
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.

Roasted Autumn Vegetable Soup

2007-06-11T17:25:00.002-07:00

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
Cooking spray
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.

Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

2007-06-11T17:25:00.001-07:00

6 pounds medium turnips, peeled, quartered
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.

Cream of Turnip and Potato Soup

2007-06-11T17:24:00.000-07:00

4 tbl spoons butter
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.

Turnips Braised with Mustard and Lemon

2007-06-11T17:23:00.002-07:00

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.

Turnip French Fries

2007-06-11T17:23:00.001-07:00

Chop the turnip into french-fry strips and (if you wish) lightly coat with oil.

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.

Celeriac and Potato Latkes

2007-06-11T17:22:00.000-07:00

1 large celeriac (1 1/2 lb), peeled with a knife
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.

Butternut Squash, Rosemary, and Blue Cheese Risotto

2007-06-11T17:21:00.000-07:00

7 cups (or more) low-salt chicken broth (or veggie stock)
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.

Butternut Squash Soup with (optional) Roasted Red Pepper Puree

2007-06-11T17:20:00.000-07:00

For Soup:

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.

Butternut Squash

2007-06-11T17:19:00.002-07:00

To bake butternut, wash the skin, cut the squash in half, and scoop out the seeds. Pierce the skin several times with a fork and bake in a 350 oven for about 45 minutes.

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.

Savory Carrot Flan

2007-06-11T17:19:00.001-07:00

1 pound carrots, peeled and sliced
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.

Cold Curried Carrot and Coconut Milk Soup

2007-06-11T17:18:00.000-07:00

3/4 cup finely chopped scallion (about 1 bunch)
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.

Hanger Steak with Shallots

2007-06-11T17:17:00.002-07:00

This recipe is from Café Boulud Cookbook – Daniel Boulud recommends serving it with the most classic accompaniment: pommes frites, French-fried potatoes.

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.

Braised Chicken with Shallots, Garlic & Balsamic Vinegar

2007-06-11T17:17:00.001-07:00

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

Green Beans, Roasted Fennel & Shallots

2007-06-11T17:14:00.002-07:00

Nonstick vegetable oil spray

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.

Green Beans with Bacon and Shallots

2007-06-11T17:14:00.001-07:00

2 1/2 pounds green beans, trimmed, cut into 2-inch pieces

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.

Green Salad with Fried Shallots

2007-06-11T17:13:00.000-07:00

For the salad, use whatever small young greens (baby spinach, arugula, or watercress, for example) and other fresh goodies you find.

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ounces mixed greens; about 6 cups loosely packed)
1/3 cup sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.

Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad. Serves 6.

Tangy Herbed Onions

2007-06-11T17:12:00.004-07:00

4 medium onions

Olive oil

1/4 cup balsamic vinegar

1 teaspoon dried oregano

2 tablespoons packed brown sugar (or less, to taste)

Salt and pepper, to taste

1/3 cup seasoned bread crumbs

Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil.

Mix the remaining ingredients (except for the bread crumbs) and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350 degrees F for one hour or until tender. During the last 5 minutes of baking, open the foil and sprinkle with the bread crumbs.

Simple Onion Soup

2007-06-11T17:12:00.003-07:00

6 or so medium onions

3 oz butter

Flour

Salt, pepper, and grated nutmeg to taste

2 eggs, beaten

Mince onions very finely. Put in a stewpan over a slow fire with 3 ounces of melted butter, dredge a little flour over them, and shake about until they are soft and lightly browned. Add a quart of boiling water, and season with salt and pepper and a grated nutmeg. Bring soup to boil.

Beat 2 eggs in your serving pot; after the soup has boiled up well, stir it into the beaten eggs and serve at once.

Buckwheat and Bow Ties with Browned Onions

2007-06-11T17:12:00.001-07:00

2Tb olive oil

3 medium onions

1 cup kasha, preferably coarse

1 (14 1/2 oz) can vegetable broth

1/3 cup chopped parsley

1/2 pound bow-tie pasta

1 1/2 teaspoons butter

1 teaspoon freshly ground pepper

In a large past pot, heat the oil and onions over medium heat. Cook, stirring frequently, until the onions are well browned, about 10 minutes.

Add the kasha and stir to coat. Pour in the vegetable broth and 1/4 cup water and bring to a boil. Reduce heat to medium-low. Cover by pressing wax paper over the water, then covering again with the pot lid. Cook until the grain is done, from 5 minutes for medium kasha, to 20 minutes for coarse. (It is fine if the kasha is a little undercooked, as it will continue to steam while the bow-tie pasta cooks.) Remove the kasha to a medium bowl, add the parsley, and fluff with a fork to separate the grains.

Rinse out the pot. Bring 4 quarts of salted water to a rapid boil. Add the bow ties and salt to taste. Cook until the pasta is tender but still firm, 8 to 12 minutes. Drain and return to the pot.

Add the butter and pepper and toss. Add the kasha. Warm over medium-high heat, stirring constantly while adding 1/4 cup water, until warm, 2-3 minutes. Serve at once.

Source: One-Pot Vegetarian Dishes

Onion Pie

2007-06-11T17:11:00.004-07:00

Since we’ve been getting lots of onions in our shares, I thought I’d offer a few ways to bring this staple veggie center stage.

For onion topping:

1 1/2-2 tablespoons unsalted butter

1-2 tablespoon olive oil

2-3 large onions, cut lengthwise into 12 wedges

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

3 oz coarsely grated Gruyère (3/4 cup)

For crust:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 oz coarsely grated Gruyère (1/2 cup)

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

3/4 cup well-shaken buttermilk

3/4 teaspoon dry mustard

Preheat oven to 400°F.

Make onion topping: Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.

Make crust: Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.

Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).

Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.

Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.

Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.

Source: Gourmet, 2001

Celery Soup

2007-06-11T17:11:00.003-07:00

2 potatoes, cubed

15 oz celery, cubed

1 onion, cubed

2 Tb butter

1 Tb curry powder

1 Tb ginger, cubed

1 teaspoon cayenne pepper

1 chili pepper, seeded and minced

1 1/2 quarts broth

salt and pepper to taste

lemon juice

2 oz butter

Sauté the onion and potatoes in the butter, add the seasonings. Stir well; add celery and fill up with broth. Add salt and pepper and simmer for 30 minutes.

In a blender or food processor, puree all ingredients and season with lemon juice and mix in the butter. Serve with toast and a finely chopped green onion sprinkled on top of each serving.

Roasted Kale (Or chard, collards, etc.)

2007-06-11T17:11:00.001-07:00

Preheat oven to 400. Wash and dry kale (or any greens on hand). Toss leaves, whole or torn in pieces, in a bowl with a tablespoon or two olive oil. Place in single layer on baking sheets and salt lightly with sea salt. Bake for 5-7 minutes (a little longer for kale, about 5 or 6 minutes for chard or other thinner greens). Greens should be crisp, not soggy or blackened. A delicious, crunchy snack!

Source: The Omnivore’s Dilemma

Roasted Chile-Spiced Edamame

2007-06-11T17:10:00.003-07:00

14 ounces blanched shelled edamame

Cooking Spray

1 Tb red chile powder

1 tsp onion powder

¾ tsp sea salt

½ tsp ground ginger

½ tsp ground red pepper

Preheat oven to 350°.

Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to coat. Bake edamame at 350° for 1 1/2 hours, stirring beans every 30 minutes.

Sesame Jasmine Rice with Soybeans

2007-06-11T17:10:00.001-07:00

To boil the edamame just follow the instructions in the recipe above, but do not salt.

2 cups of water

1 ½ cups jasmine rice or long-grain white rice

1 pound boiled edamame, shelled (about 8 ounces)

1 Tb peanut oil

¾ tsp salt

1 ½ Tb sesame seeds, toasted

Combine water, rice soybeans, oil, and salt in a large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper. Makes 6 servings.

Edamame

2007-06-11T17:09:00.004-07:00

Sweet, delicious soybeans are packed with protein and fun to eat. Suck the beans into your mouth and provide a bowl for the empty pods.

About 1 pound of edamame

Coarse salt to taste

Fill a 5 quart kettle with water and bring to a boil. Have a bowl of ice and cold water ready. Cook edamame in boiling water until bright green, about 2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends for easier eating. Toss edamame with salt to taste.

Garlic Soup with Tomato

2007-06-11T17:09:00.003-07:00

4 thin slices of peasant bread

3 medium tomatoes, cut into chunks

10 cloves garlic, smashed, peeled and coarsely chopped

2 medium bell peppers (red, green, or yellow) cored, seeded, and cut into chunks

½ cup olive oil

2 tsp sea salt

Black pepper

Heat oven to 225 degrees. Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.

In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.

In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups of water. Bring to boil. Lower the heat and simmer for 10 minutes. Season with pepper.

Lay one slice of bread in the bottom of four soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve. Makes 6 cups.

Garlic-Oregano Vinaigrette

2007-06-11T17:09:00.001-07:00

Toss this dressing with the lettuce mix for a great starter. The vinaigrette can be stored for a week in the fridge, but bring to room temperature to serve.

½ cup olive oil

½ cup vegetable oil

½ cup white wine vinegar

5 cloves garlic, minced

1 ½ tsp dried oregano, crumbled

1 tsp salt

½ tsp dried mustard

pepper

Combine all ingrediants in a jar. Shake well. Makes 1 ½ cups.

Roasted Garlic

2007-06-11T17:07:00.000-07:00

Try this spread on French bread. It’s also great mixed into mashed potatoes!

4 large heads of garlic

¼ cup olive oil

Preheat oven to 350 degrees. Cut top ¼ inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; too to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins. Makes about 1 1/3 cups.

Spicy Tofu with Eggplants and Peppers

2007-06-11T17:06:00.004-07:00

1 lb firm tofu

1 large eggplant, peeled and chopped

Course salt

1 Tb olive oil

1 onion, chopped

2 scallions, white part only, chopped

3 garlic cloves, minced

one 1-inch piece fresh ginger, peeled and grated

1 red bell pepper, roasted, peeled and chopped (To roast, broil or bake at high temp for 5-8 minutes)

1 yellow bell pepper, roasted, peeled and chopped

1 jalapeno pepper, cored, seeded, and minced

2 tsp whole mustard seeds, toasted

1/4 cup torn fresh basil

1/4 cup fresh cilantro

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 Tb curry powder

1 Tb tomato paste

1 Tb fresh lemon juice

Salt and freshly ground black pepper to taste

Place the tofu in a pie plate. Cover with several sheets of paper towel, and put a heavy pot on top. Set aside for at least an hour. When it has been pressed, discard the liquid and cut the tofu into small (1/2 inch cubes).

Line a colander with paper towels and place the eggplant inside. Sprinkle with salt and toss gently. Set aside for 30 minutes.

Heat the oil in a large, heavy skillet over medium-high heat. Add the onion, scallions, garlic, and ginger. Lower the heat to medium and sauté until soft, about 8 minutes. Rinse the eggplant lightly, just enough to get the salt off the surface, and pat it dry with fresh paper towels. Add to the skillet along with the bell peppers, jalapeno pepper, mustard seeds, basil, cilantro, cumin, coriander, turmeric, curry powder, tomato paste, lemon juice, and pressed tofu. Sauté, stirring often, until the eggplant is cooked through, about 7 minutes. Season with salt and pepper.

Roasted Eggplant Puree with Oil and Lemon

2007-06-11T17:06:00.003-07:00

This creamy spread makes a great picnic meal with a good loaf of bread, or can be served alongside other Mediterranean appetizers.

2-3 large eggplants

1/2 cup or more extra-virgin olive oil

Juice from 2 lemons, strained

Salt and black pepper to taste

Roast the eggplants until the skins are completely blackened and charred and the inside flesh becomes creamy like custard. This is best accomplished by laying them directly onto coals. Alternately it can be done in the broiler or directly over a gas flame. (I baked mine in the oven on high heat.) Patience is the secret to really creamy eggplant, so be sure not to undercook them. Turn every five minutes or so to ensure even cooking.

Fill a bowl with as much olive oil as your conscience can handle (over a cup is not too much). When the eggplants are ready, let them cool a little bit, then peel away the charred skin and scoop out the buttery pulp with a spoon. Add the pulp to the oil and whisk it with a fork. This mixture will form an emulsion. If it doesn’t, it means the eggplants needed more time. (I’ve also pureed the mixture in a food processor or blender.)

Add the lemon juice and salt and pepper to taste.

Source: Greenmarket Recipe Series, Tim Wilcox

Oven Baked Leeks and Fennel Pancakes

2007-06-11T17:06:00.001-07:00

2 tsp extra virgin olive oil

2 large leeks, white part only, washed and thinly sliced

1 fennel bulb, without leafy fronds, chopped

3 Tb water

1 large egg, lightly beaten

1/2 cup sour cream (reduced fat okay)

1/2 cup unbleached all-purpose flour

1/4 cup shredded cheddar cheese

1 Tb minced fresh chives

Heat the oil in a medium skillet over medium-high heat. When it’s hot, add the leeks and fennel. Reduce the heat to medium and sauté, stirring often, until the vegetables soften, about 7 minute. As they start to stick, add the water and stir well to keep the vegetables from burning. Add more water if necessary, and continue to sauté until the leeks and fennel are soft enough to puree. Remove them from the heat and let them cool for 10 minutes. Heat the oven to 375.

Meanwhile, in a mixing bowl, beat together the egg, sour cream, and flour to form a smooth paste.

Puree the leek and fennel mixture either by transferring it to a food processor or blender and processing in short pulses until smooth and thick or by running an immersion blender inside the skillet to achieve the same effect.

Stir the leek-fennel puree, cheddar cheese, and chives into the flour mixture until smooth, making a batter the consistency of a milk shake.

Drop the batter, 2 Tb at a time, onto a nonstick baking sheet, leaving about 2 inches between each pancake. Bake until the bottom is golden brown and the top has set, about 15 minutes.

Remove the pancakes with a spatula and serve them hot.

Source: The Essential Vegetarian Cookbook

Creamy Rice with Potatoes and Leeks

2007-06-11T17:05:00.001-07:00

1 Tb extra virgin olive oil

1 large leek, white part only, washed and sliced

2 medium potatoes, peeled and diced

2 tsp balsamic vinegar or dry white wine

1 cup aborio or short-grain rice

2 1/2-3 cups water

1/4 cup grated Asiago, Fontina, or Parmesan cheese

Salt and freshly ground black pepper to taste

Heat the oil in a large saucepan over medium-high heat. When it’s hot, add the leek. Reduce the heat to medium and sauté, stirring often, until the leak is soft and limp, about 7 minutes. Add the potatoes and stir well. Add the balsamic vinegar or wine and the rice, and stir again to mix. Pour in the 2 1/2 cups of the water. Bring to boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until almost all of the liquid has been absorbed, about 20 minutes. (If the liquid is absorbed before the rice has cooked—that is, if the rice is still firm in the center—add 1/2 cup more water.) Remove the rice from the heat and stir in the cheese. Replace the cover and let the rice sit 5 minutes. Season with salt and pepper and serve right away.

Cream of Celeriac and Leek Soup

2007-06-11T17:02:00.000-07:00

3 leeks

1 1/2 lbs whole celeriac

1 potato

3 Tbl butter

4-5 cups chicken broth (or vegetable broth)

light cream (optional)

salt & freshly ground pepper

Wash leeks and slice enough of the white and light green parts to make 2 cups. Peel and chop celeriac into 1/2 inch cubes, enough to make 3-4 cups; place in acidulated (lemon) water. Peel and coarsely chop potato; add to celeriac in water.

Melt butter in soup pot, stir in leeks, and cook until wilted. Drain celeriac and potatoes; stir into leeks. Add 4 cups of broth. Bring to boil, reduce heat, cover, and simmer until vegetabes are tender, 20-25 minutes. Pass through a sieve or puree in food processor or blender. If very thick, thin with optional light cream and additional broth. Season with salt and pepper to tast. Makes 8 cups.

Source: From Asparagus to Zuccini

Sweet Corn Gelato

2007-06-11T17:01:00.004-07:00

This one is for the adventurous – the recipe comes from Mario Batali’s restaurant, Otto.

2 ears sweet corn

1 quart milk

½ cup heavy cream

1 ½ cups sugar

8 egg yolks

1 tsp salt

Slice the kernels off the cobs, and break the cobs into 3-4 pieces. Place the pieces and the kernels in a heavy bottomed saucepan with the milk and bring to a simmer. Remove the pan from heat, and steep for 30 minutes.

Remove the cob pieces, and use a blender to break up the milk-kernel mixture. Pass the mixture through a coarse sieve, reserving the milk, and discard the corn.

Bring the milk, the heavy cream and ½ the sugar to a simmer in a saucepan, stirring to dissolve the sugar.

Whisk the remaining sugar, the egg yolks and the salt in a metal bowl. Slowly add some of the hot milk to the yolks, whisking constantly to slowly warm the eggs. Add the tempered yolks to the saucepan over low heat, stirring constantly. Cook until the mixture thickens slightly.

Remove the pan from the heat, and strain the custard into a bowl. Chill immediately by placing the bowl in a slightly larger bowl filled with ice, stirring quickly to promote fast, even cooling.

Store the mixture in the refrigerator for at least 3 hours, then process it an ice-cream maker.

Serves 6 (makes approx. 5 cups).

Berry Cobbler

2007-06-11T17:01:00.003-07:00

6 cups of blackberries, or other berries

1 cup sugar

1 Tb quick-cooking tapioca

1 Tb butter, cut into pieces

1 ½ cups flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

½ cup butter, cut into pieces

½ cup buttermilk

1 Tb whipping cream

2 Tb sugar

Sweetened whipped cream

Vanilla ice cream

Combine berries, sugar, and tapioca in a medium bowl; let stand 15 minutes or until tapioca softens. Spoon berry mixture into a buttered 11-X17-inch baking dish, and dot with 1 tablespoon of butter. Bake at 400 degrees for 10 minutes until berries are hot.

Combine flour and next 3 ingredients in a medium bowl. Cut ½ cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Gather dough into a ball. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat or roll dough into a rectangle to fit the baking dish.

Carefully place pastry over hot berries. Brush top of pastry with whipping cream, and sprinkle with sugar. Bake at 400 degrees for 15 to 20 minutes or until top is lightly browned. Serve with sweetened whipped cream or vanilla ice cream, if desired. Serves 8.

Grilled Zucchini and Summer Squash

2007-06-11T17:01:00.001-07:00

1 medium zucchini

1 medium summer squash

1 Tb olive oil

Coarse salt and ground pepper

Trim the ends off of zucchini and squash and cut on the bias into rounds 1/2-inch thick and 3 inches long. Place in a large bowl and toss with oil, using hands to evenly coat all sides. Season and toss again.

Place vegetables in a single layer on the grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to a platter, and serve hot or at room temperature. Serves 2-3.

Grilled Peppers

2007-06-11T17:00:00.000-07:00

1 red bell pepper

1 green bell pepper

1 Tb olive oil

Coarse salt

Following the shape of the peppers, cut them lengthwise into wide, flat panels and discard ribs and seeds. Place peppers, skin side down, on a hot grill and cook until the skin is charred and peppers are tender but not mushy, about 10 minutes.

Remove from grill; when cool enough to handle, peel off skin and cut peppers into 2-inch-wide pieces. Transfer to a bowl, toss with oil, and season with salt. Serves 2.

Grilled Herbed Corn on the Cob

2007-06-11T16:59:00.000-07:00

Keep in mind that a pungent herb such as rosemary, basil, or tarragon can clash with other strong flavors. Blend one of those herbs with mild ones such as parsley or chives.

2 ears of sweet corn

½ cup softened butter

1 clove garlic, minced

2 Tb fresh herbs

Grill shucked or unshucked corn 20 minutes over medium heat, or until tender, turning occasionally. Combine butter, garlic, and herbs. Brush herbed butter mixture over corn just before serving. Keep any remaining herbed butter in the refrigerator for up to a week. Serves 2.

Grilled Fish with Cucumber-Tomato Salsa

2007-06-11T15:29:00.000-07:00

Any seafood tastes great paired with this simple cucumber-tomato relish—just buy your favorite. If you choose a thin fillet such as flounder, place on aluminum foil to keep fish intact while grilling.

1 ½ tsp ground cumin, divided

½ tsp salt, divided

1 tsp grated lime rind

2 Tb fresh lime juice

1 Tb olive oil

1 cucumber, chopped

1 cup grape tomatoes, halved

1 green onion, thinly sliced

1 jalapeno, seeded and minced

1 Tb fresh mint, chopped

1 pound firm mild fish fillets

Combine 1 teaspoon of cumin, ¼ teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeno, and mint. Set aside.

Sprinkle remaining ½ teaspoon cumin and remaining ¼ teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender.

Top with salsa, and serve. Makes 2-3 servings.

Beet and Feta Tart

2007-06-11T15:28:00.003-07:00

2 small red beets (about 1/2 pound with greens)

Frozen puff pastry dough or home-made crust:

1 1/2 sticks (3/4 cup) cold unsalted butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 to 2 tablespoons ice water

Pie weights or raw rice for weighting shell

6 ounces feta

1 cup heavy cream

2 large eggs

For dough: Cut butter into bits. In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 tablespoon ice water and pulse 2 or 3 times, or until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1/2 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)

Turn out mixture onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 1 day.

Preheat oven to 450°F. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.

While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.

Reduce temperature to 375°F. Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.

Reduce temperature to 350°F. Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.

Source: Gourmet, 1998

Mushroom Celery Parmesan Salad

2007-06-11T15:28:00.001-07:00

12-16 oz mushrooms

Pale center stalks of 1 head celery (without leaves)

2 oz Parmesan cheese (1/2 cup shaved)

Juice of 2 lemons

1/3 cup olive oil

Salt and freshly ground pepper to taste

Wash or wipe the mushrooms, if necessary. Cut off the stems and discard them. Thinly slice the mushroom caps. Cut the celery into thin diagonal slices. Use a vegetable peeler or small knife to shave the Parmesan into thin slivers.

Combine the mushrooms, celery, and Parmesan in a serving bowl. Drizzle with the lemon juice and olive oil, and season with salt and pepper. Toss gently. Taste and adjust the seasonings. This is best served immediately, but it can be kept, refrigerated, for up to an hour before serving.

Apple-Celery en Bleu

2007-06-11T15:27:00.003-07:00

1 apple

2-3 celery stalks

1/3 cup crumbled blue or Roquefort Cheese

2 servings of salad greens

1 Tb balsamic vinegar or fresh lemon juice

1 Tb olive oil

1 tsp honey

Salt and ground black pepper to taste

Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Celery Apple Gazpacho

2007-06-11T15:27:00.001-07:00

8 to 9 celery ribs, chopped (3 cups)

1 Granny Smith apple, peeled and cored

1 1/2 cups cold water

1 tablespoon fresh lemon juice

1 teaspoon salt

1 (3-inch) piece baguette, crust discarded

1/4 cup blanched almonds, chopped

2 tablespoons extra-virgin olive oil

Garnish: thin celery matchstick curls

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

Source: Gourmet, 2006

Fattoush

2007-06-11T15:26:00.002-07:00

The ingredient list is long, but it’s actually quite simple and uses many of the vegetables from this week’s share.

3 pita rounds, torn into pieces

oil for frying

2 cups torn romaine lettuce

2 tomatoes, chopped

2 small cucumbers, peeled and diced

1 green bell pepper, chopped

3 green onions, minced

15 fresh mint leaves, chopped

1/4 cup chopped fresh parsley

1 teaspoon cilantro

1/4 cup lemon juice

2 teaspoons white wine vinegar

1 pinch salt

1/2 teaspoon lemon pepper

1/2 teaspoon dried onion flakes

1 pinch celery salt

1 pinch garlic powder

1/4 cup olive oil

Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.

Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.

Tomato-Cucumber Salad with Mint

2007-06-11T15:26:00.001-07:00

1/3 cup (high quality) red wine vinegar

1 tablespoon white sugar

1 teaspoon salt

2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices

3 large tomatoes, seeded and chopped

2/3 cup chopped red onion

1/2 cup chopped fresh mint

2 tablespoons olive oil

salt and pepper to taste

In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.

Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Source: allrecipies.com

Summer Fruit Salad with Mint Sugar

2007-06-11T15:25:00.000-07:00

¼ cup loosely packed mint

3 Tb sugar

1 ¼ lb blackberries, raspberries or blueberries

3 firm-ripe medium peaches or nectarines, halved, pitted, and cut into 1/3-inch-thick wedges

½ lb seedless grapes (1 ½ cups), halved

Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. Serves 6.

Splashed Fruit

2007-06-11T15:24:00.004-07:00

This relaxed dessert takes advantage of any mix-and-match of summer fruit.

1 ¾ cups dry red wine

½ cup water

¾ cup, plus 2 Tb sugar

6 strips orange peel

1 cinnamon stick

8 allspice berries

6 whole cloves

1 ¼ cups plain whole-milk yogurt

3 Tb honey

1 tsp vanilla extract

4 cups fruit, mixing any combination of pitted and sliced peaches, nectarines, and plums; apricot wedges; halved figs; raspberries, blackberries and blueberries; halved grapes; chunks of melons; pitted cherries

Mint sprigs, for garnish

In a medium saucepan (preferably enameled cast iron) over low heat, combine the red wine, water and sugar. Cover and heat until sugar has dissolved, 5 to 6 minutes. Increase the heat to high, add the orange peel, cinnamon stick, allspice berries and cloves and bring to boil. Boil for 3 minutes, then reduce the heat to medium to medium-high and allow the mixture to simmer rapidly for 6 to 7 minutes, or until reduced to 1 2/3 cups. Remove from heat and cool completely. Strain the syrup through a fine mesh strainer, into a container, discarding spices. Cover and refrigerate at least 3 hours.

In a medium bowl, combine the yogurt, honey and vanilla and mix until blended. Refrigerate.

Lightly toss the fruit in a large bowl with 2/3 cup of the syrup. Divide the mixture into 5 goblets or bowls. Spoon the remaining syrup over each portion. Top each with yogurt sauce and garnish with mint. Serves 5.

Chilled Watermelon-Cucumber Soup

2007-06-11T15:24:00.003-07:00

There are few things more refreshing than sweet, juicy watermelon and cool, crunchy cucumber—two plants that belong to the same botanical family. Piri-piri chilies are available at Fairway.

1 small watermelon, cut into chunks, rind removed and seeded

2 cucumbers, peeled, seeded and chopped into 1-inch pieces

½ clove garlic, minced

1 piri-piri chile, minced (remove seeds for less spice)

Juice of half a lemon

2 Tb olive oil

Salt and white pepper to taste

In a blender or food processor, combine the first six ingredients and blend until smooth. Season to taste. Chill soup in the fridge. If desired, garnish with a slice of grilled melon or shrimp seviche to serve.