Ingredients:
• 6 to 8 medium green tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• pastry to 9-inch 2-crust pie
Preparation:
Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Green Tomato Hash
Baked green tomato hash casserole is made with leftover meat, beef, or pork, and potatoes.
Ingredients:
• 2 cups leftover chopped beef, pork or ham
• 1 cup diced raw potatoes
• 2 tablespoons butter
• 1/2 cup diced green tomatoes
• 1/4 cup chopped onion
• salt and pepper, to taste
Preparation:
Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.
Ingredients:
• 2 cups leftover chopped beef, pork or ham
• 1 cup diced raw potatoes
• 2 tablespoons butter
• 1/2 cup diced green tomatoes
• 1/4 cup chopped onion
• salt and pepper, to taste
Preparation:
Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.
Green Beans Provencal
September 17, 2008
Green Beans Provençal
If you can't find herbes de Provence, substitute
1 1/2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.
2 lb. green beans
2 tablespoons olive oil
1 red bell pepper, cut into strips
1 1/2 teaspoons herbes de Provence
1/4 teaspoon salt
1/4 cup pine nuts, toasted if desired*
1. Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking.
2. Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1 to 2 minutes. Add beans; cook 5 minutes or until heated, stirring occasionally. Stir in herbes de Provence and salt; sprinkle with pine nuts.
TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.
Green Beans Provençal
If you can't find herbes de Provence, substitute
1 1/2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.
2 lb. green beans
2 tablespoons olive oil
1 red bell pepper, cut into strips
1 1/2 teaspoons herbes de Provence
1/4 teaspoon salt
1/4 cup pine nuts, toasted if desired*
1. Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking.
2. Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1 to 2 minutes. Add beans; cook 5 minutes or until heated, stirring occasionally. Stir in herbes de Provence and salt; sprinkle with pine nuts.
TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.
Sauteed Artichokes
Sauteed Artichokes
INGREDIENTS:
8 small artichokes, trimmed
1 quart water
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons butter or margarine
3 cloves of garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup white wine
TO PREPARE:
* Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.
SERVES
INGREDIENTS:
8 small artichokes, trimmed
1 quart water
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons butter or margarine
3 cloves of garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup white wine
TO PREPARE:
* Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.
SERVES
Sweet Potato Souffle
Mike's Sweet Potato 'Soufflé'
Serves 8
Prep: 35 to 40 minutes
Bake: 25 to 30 minutes 6 large sweet potatoes (about 3 pounds), scrubbed
4 tablespoons butter (½ stick), cut into tablespoons,
plus more for buttering the baking dish (optional)
Vegetable oil spray (optional), for misting the baking dish
1/3 packed cup light brown sugar, or more to taste
2 tablespoons fresh orange juice
1 tablespoon dry sherry, or more to taste
1 teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
¼ cup raisins
18 large marshmallows
1. Peel and quarter the sweet potatoes, then place them in a 3-quart saucepan. Add cold water to cover and bring to a boil, covered, over medium-high heat. Reduce the heat and let the potatoes simmer until they are tender, about 20 minutes. Drain the sweet potatoes and let cool briefly.
2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13-by-9-inch glass or ceramic baking dish with vegetable oil spray or rub it with softened butter. Set the baking dish aside.
3. Place the 4 tablespoons butter in a large mixing bowl with the sweet potatoes on top. Add the brown sugar, orange juice, sherry, salt, and cinnamon. Beat with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, about 1 minute. Add the eggs and beat until incorporated, 30 to 45 seconds. Fold in the raisins. Transfer the sweet potato mixture to the prepared baking dish. 4. Arrange the marshmallows on top of the sweet potatoes; they can be placed 3 across and 6 down, or whatever pattern works for you. Bake the sweet potatoes until the marshmallows are well browned and the casserole is bubbly, 25 to 30 minutes.
Big batch: Doubled, the sweet potato "soufflé" can be baked in two baking dishes.
Serves 8
Prep: 35 to 40 minutes
Bake: 25 to 30 minutes 6 large sweet potatoes (about 3 pounds), scrubbed
4 tablespoons butter (½ stick), cut into tablespoons,
plus more for buttering the baking dish (optional)
Vegetable oil spray (optional), for misting the baking dish
1/3 packed cup light brown sugar, or more to taste
2 tablespoons fresh orange juice
1 tablespoon dry sherry, or more to taste
1 teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
¼ cup raisins
18 large marshmallows
1. Peel and quarter the sweet potatoes, then place them in a 3-quart saucepan. Add cold water to cover and bring to a boil, covered, over medium-high heat. Reduce the heat and let the potatoes simmer until they are tender, about 20 minutes. Drain the sweet potatoes and let cool briefly.
2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13-by-9-inch glass or ceramic baking dish with vegetable oil spray or rub it with softened butter. Set the baking dish aside.
3. Place the 4 tablespoons butter in a large mixing bowl with the sweet potatoes on top. Add the brown sugar, orange juice, sherry, salt, and cinnamon. Beat with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, about 1 minute. Add the eggs and beat until incorporated, 30 to 45 seconds. Fold in the raisins. Transfer the sweet potato mixture to the prepared baking dish. 4. Arrange the marshmallows on top of the sweet potatoes; they can be placed 3 across and 6 down, or whatever pattern works for you. Bake the sweet potatoes until the marshmallows are well browned and the casserole is bubbly, 25 to 30 minutes.
Big batch: Doubled, the sweet potato "soufflé" can be baked in two baking dishes.
Fresh Corn Pudding
Fresh Corn Pudding
Serves 8 to 10
Prep: 20 to 25 minutes
Bake: 50 to 55 minutes
You can find all sorts of variations of corn pudding around -- some based on canned corn, some made with canned creamed corn -- but this one relies on fresh corn. It is best made in the summer when you can buy sweet corn grown close to home. Pick six nice big ears, peel back the husks and remove the silks. By scraping down close to the cobs with a sharp knife it's easy to trim off the kernels. You need about three cups of corn kernels for this recipe; you've probably got the rest of the ingredients on hand.
6 tablespoons butter
6 ears white or yellow corn, or a mix of the two, shucked
2 cups whole milk
4 large eggs
3 tablespoons all-purpose flour
2 tablespoons sugar
Salt and freshly ground black pepper
Cayenne pepper
1. Place a rack in the center of the oven and preheat the oven to 350°F. Place 2 tablespoons of butter in a 13-by-9-inch glass or ceramic baking dish and place it in the oven while it preheats until the butter melts, then set the baking dish aside.
2. Hold an ear of corn upright on a rimmed baking sheet and, using a sharp knife, cut down close to the cob to slice off the kernels. Then run the knife down the cob again to extract the milk and any remaining bits of corn kernels. Repeat with the remaining ears of corn. When done, you will have about 3 cups of corn kernels. Set them aside. 3. Warm the milk in a small saucepan over low heat.
4. Meanwhile, separate the eggs, placing the whites in a large mixing bowl and the yolks in another large mixing bowl. Beat the egg whites at high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Set the egg whites aside.
5. Place the remaining 4 tablespoons of butter in a glass measuring cup and microwave on high power until melted, about 1 minute. Beat the egg yolks with a fork until lemon colored. Whisk in the flour and sugar until well combined. Whisk in the warm milk and the 4 tablespoons of melted butter and season with salt and black and cayenne pepper to taste.
6. Fold in the corn kernels, then fold in the egg whites until just combined. Spoon the corn mixture into the prepared baking dish and bake until the top is golden and the pudding is just set, 50 to 55 minutes.
Big batch: This recipe is not easy to double. Just make two batches and bake them in separate baking dishes.
Serves 8 to 10
Prep: 20 to 25 minutes
Bake: 50 to 55 minutes
You can find all sorts of variations of corn pudding around -- some based on canned corn, some made with canned creamed corn -- but this one relies on fresh corn. It is best made in the summer when you can buy sweet corn grown close to home. Pick six nice big ears, peel back the husks and remove the silks. By scraping down close to the cobs with a sharp knife it's easy to trim off the kernels. You need about three cups of corn kernels for this recipe; you've probably got the rest of the ingredients on hand.
6 tablespoons butter
6 ears white or yellow corn, or a mix of the two, shucked
2 cups whole milk
4 large eggs
3 tablespoons all-purpose flour
2 tablespoons sugar
Salt and freshly ground black pepper
Cayenne pepper
1. Place a rack in the center of the oven and preheat the oven to 350°F. Place 2 tablespoons of butter in a 13-by-9-inch glass or ceramic baking dish and place it in the oven while it preheats until the butter melts, then set the baking dish aside.
2. Hold an ear of corn upright on a rimmed baking sheet and, using a sharp knife, cut down close to the cob to slice off the kernels. Then run the knife down the cob again to extract the milk and any remaining bits of corn kernels. Repeat with the remaining ears of corn. When done, you will have about 3 cups of corn kernels. Set them aside. 3. Warm the milk in a small saucepan over low heat.
4. Meanwhile, separate the eggs, placing the whites in a large mixing bowl and the yolks in another large mixing bowl. Beat the egg whites at high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Set the egg whites aside.
5. Place the remaining 4 tablespoons of butter in a glass measuring cup and microwave on high power until melted, about 1 minute. Beat the egg yolks with a fork until lemon colored. Whisk in the flour and sugar until well combined. Whisk in the warm milk and the 4 tablespoons of melted butter and season with salt and black and cayenne pepper to taste.
6. Fold in the corn kernels, then fold in the egg whites until just combined. Spoon the corn mixture into the prepared baking dish and bake until the top is golden and the pudding is just set, 50 to 55 minutes.
Big batch: This recipe is not easy to double. Just make two batches and bake them in separate baking dishes.
Brussels Sprouts
Brussels Sprouts
2 T EVOO
20 ozs Brussels sprouts, trimmed, outside leaves removed and quartered – about 5 cups
1 t coarse salt
Pinch freshly ground pepper
2 sm shallots, peeled and sliced
1/2 c water
2 T freshly squeezed lemon juice = about 1/2 lemon
zest of half a lemon
1. heat 2 T oil in a lrg nonstick skillet over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally until dark golden brown in places about 4 min. Add salt, pepper and shallots and cook for 30 seconds more. Add water and cover. Reduce heat to med-high and cook until tender, about 4 min. Remove lid.
2. Add lemon juice and drizzle with oil. Stir to combine well. Transfer to a serving platter and garnish with lemon zest.
2 T EVOO
20 ozs Brussels sprouts, trimmed, outside leaves removed and quartered – about 5 cups
1 t coarse salt
Pinch freshly ground pepper
2 sm shallots, peeled and sliced
1/2 c water
2 T freshly squeezed lemon juice = about 1/2 lemon
zest of half a lemon
1. heat 2 T oil in a lrg nonstick skillet over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally until dark golden brown in places about 4 min. Add salt, pepper and shallots and cook for 30 seconds more. Add water and cover. Reduce heat to med-high and cook until tender, about 4 min. Remove lid.
2. Add lemon juice and drizzle with oil. Stir to combine well. Transfer to a serving platter and garnish with lemon zest.
Spicy, Smoky Cauliflower Mash
Spicy, Smoky Cauliflower Mash
4 cups cauliflower florets (about 1 large head)
1 cup grated mozzarella cheese
1/2 cup milk
3 tablespoons sour cream
1 tablespoon lime juice (about 1/2 lime)
1 to 2 teaspoons adobo sauce, to taste
Salt and freshly ground black pepper
Fresh cilantro, chopped, for garnish
Directions:
Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes. Transfer the steamed cauliflower to a blender and puree with the cheese, milk, sour cream and lime juice until smooth, scraping down the sides of the blender jar as necessary. Add the adobo sauce and salt and pepper to taste, pulse a couple more times and transfer to a serving bowl. Sprinkle with cilantro and serve.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
I've also just added the sauce to the cauliflower. It's good that way also.
4 cups cauliflower florets (about 1 large head)
1 cup grated mozzarella cheese
1/2 cup milk
3 tablespoons sour cream
1 tablespoon lime juice (about 1/2 lime)
1 to 2 teaspoons adobo sauce, to taste
Salt and freshly ground black pepper
Fresh cilantro, chopped, for garnish
Directions:
Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes. Transfer the steamed cauliflower to a blender and puree with the cheese, milk, sour cream and lime juice until smooth, scraping down the sides of the blender jar as necessary. Add the adobo sauce and salt and pepper to taste, pulse a couple more times and transfer to a serving bowl. Sprinkle with cilantro and serve.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
I've also just added the sauce to the cauliflower. It's good that way also.
Zucchini Foam
Zucchini Foam---Spuma di Zucchine
6 to 8 small zucchini to yield about 2 pounds, sliced in half lengthwise
2 bulbs garlic, cloves separated but unpeeled
1/4 cup extra-virgin olive oil plus 4 tablespoons
11/2 teaspoons salt
Black pepper
1 1/4 cups Parmigiano-Reggiano
1 lemon, zested and juiced
1 cup heavy cream
1/2 cup fresh basil leaves
Preheat the oven to 375 degrees F. Place the zucchini on a baking sheet, cut side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown. Allow to cool and remove skins from garlic cloves. In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes.
To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve.
This is also great over pasta on a hot day.
6 to 8 small zucchini to yield about 2 pounds, sliced in half lengthwise
2 bulbs garlic, cloves separated but unpeeled
1/4 cup extra-virgin olive oil plus 4 tablespoons
11/2 teaspoons salt
Black pepper
1 1/4 cups Parmigiano-Reggiano
1 lemon, zested and juiced
1 cup heavy cream
1/2 cup fresh basil leaves
Preheat the oven to 375 degrees F. Place the zucchini on a baking sheet, cut side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown. Allow to cool and remove skins from garlic cloves. In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes.
To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve.
This is also great over pasta on a hot day.
Creamed Corn
12 ears fresh corn, shucked - can use frozen or canned corn
4 slices thick slab bacon
1/2 stick butter
Freshly ground black pepper
Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
4 slices thick slab bacon
1/2 stick butter
Freshly ground black pepper
Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
Grilled corn on the Cob w/ Garlic Butter, fresh lime and Cotija cheese
Grilled corn on the Cob w/ Garlic butter, fresh lime and Cotija Cheese
8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese *
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. ( I like to add sugar to my water ) Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime.* Sprinkle with chopped chives, to garnish.
Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded *
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
*If you can’t find cotija cheese, try parmesan.
*If you don't have habanero peppers, use red flakes
*I added the lime juice to the butter. It worked well.
8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese *
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. ( I like to add sugar to my water ) Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime.* Sprinkle with chopped chives, to garnish.
Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded *
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
*If you can’t find cotija cheese, try parmesan.
*If you don't have habanero peppers, use red flakes
*I added the lime juice to the butter. It worked well.
Bean Cassoulet W/ Fennel Spiced Chicken and Vegetables
Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables
12 medium Brussels sprouts
2 medium red onions
1/2 cup extra-virgin olive oil
3 medium parsnips
3 medium carrots
3 celery stalks, peeled
Finely ground sea salt
1/4 cup Fennel Spice Rub, recipe follows
1 (4 pound) chicken plus 2 bone-in chicken breasts
2 to 3 garlic cloves, smashed
1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
1 pound giant white beans, such as Corona, precooked or canned with liquid
Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
Preheat the oven to 425 degrees F.
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons grey salt
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Yield: 1 1/4 cup
12 medium Brussels sprouts
2 medium red onions
1/2 cup extra-virgin olive oil
3 medium parsnips
3 medium carrots
3 celery stalks, peeled
Finely ground sea salt
1/4 cup Fennel Spice Rub, recipe follows
1 (4 pound) chicken plus 2 bone-in chicken breasts
2 to 3 garlic cloves, smashed
1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
1 pound giant white beans, such as Corona, precooked or canned with liquid
Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
Preheat the oven to 425 degrees F.
Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons grey salt
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Yield: 1 1/4 cup
Oven Fried Green Tomatoes
Oven-Fried Green Tomatoes
1/2 stick butter or margarine
1 teaspoon salt
1 teaspoon black pepper
4 green tomatoes, sliced
1 cup self-rising flour
Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices
1/2 stick butter or margarine
1 teaspoon salt
1 teaspoon black pepper
4 green tomatoes, sliced
1 cup self-rising flour
Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices
Tomato Pie
Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Easy
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
I've added chopped mushrooms - yummy!!
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Easy
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
I've added chopped mushrooms - yummy!!
Smoked Paprika Onion Rings
Smoked Paprika O Rings
Vegetable oil, for frying
1 large Vidalia onion, sliced about 1/4 inch thick
3 cups buttermilk
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons smoked sweet paprika, a couple of palmfuls
1 tablespoon chili powder, a palmful
1 tablespoon ground cumin, a palmful
1 tablespoon salt
1 1/2 cups sour cream
2 pimiento peppers or 1 roasted red pepper, patted dry and chopped
3 tablespoons fresh dill leaves
Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil.
Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat.
Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with O rings and serve.
Vegetable oil, for frying
1 large Vidalia onion, sliced about 1/4 inch thick
3 cups buttermilk
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons smoked sweet paprika, a couple of palmfuls
1 tablespoon chili powder, a palmful
1 tablespoon ground cumin, a palmful
1 tablespoon salt
1 1/2 cups sour cream
2 pimiento peppers or 1 roasted red pepper, patted dry and chopped
3 tablespoons fresh dill leaves
Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil.
Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat.
Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with O rings and serve.
Homemade Sauerkraut
Homemade Sauerkraut
Late season cabbage makes better sauerkraut. For cabbage to ferment properly, always measure accurately & follow the directions closely.
• cabbage - about 15 lbs, shredded
• 9 T. coarse canning salt
Preparation -
Rinse the heads of cabbage under cool running water and blot dry with paper towels. Discard the dark green outer leaves and any leaves that are cracked or damaged. Cut the heads into quarters or wedges - no wider that your slaw cutter or slicer. Using a slaw cutter, shredder, mandolin type cutter or a sharp knife, slice the cabbage to about the thickness of a quarter.
Working with about 5 pounds of cabbage and 3 tablespoons of salt at a time, place the sliced cabbage in a large bowl. Add salt and stir, using a large wooden spoon, to mix well. Place the salted cabbage in a clean 5 gallon stoneware crock (The crock should be washed thoroughly and rinsed several times with boiling water.) Pack the salted cabbage into the crock. A brine will start to form as you press on the cabbage to pack it down. Repeat the salting and packing, with 5 poinds of cabbage at a time, until all the cabbage is in the crock. After all the cabbage has been added, continue to press down on the cabbage until there is enough brine to cover the cabbage completely. The top of the cabbage should be 1 to 2 inches below the brine.
Place a heavy plate on top of the cabbage. The plate should be just slightly smaller than the diameter of the crock, but large enough to completely cover the cabbage and hold it under the brine. Fill a zippered plastic bag with water; seal the bag. Place the bag of water on top of the plate to weigh it down. Cover the entire crock with heavy plastic wrap, then drape a heavy towel over the crock, covering the rim. Place the crock in a cool area where the temperature will not rise above 75º.
Uncover the crock to check the sauerkraut at least every other day. Use a clean wooden spoon to remove any scum or film that forms on top. If a moldy scum forms on the plate, wash and sterilize the plate as needed.
Allow 3 weeks for fermentation if the temperature is 75º. Allow 4 weeks at a temperature of 70º. Allow 5 to 6 weeks at 55° to 60º. Do not store the crock at temperatures below 55° or over 76º or fermentation will not take place and the cabbage will spoil. Fermentation is complete when the bubbling has stopped and bubbles no longer form when the side of the crock is tapped.
To can the sauerkraut....
Place the sauerkraut in a stockpot. Cook over medium high heat long enough to bring it to a boil. Remove from heat. Ladle the hot sauerkraut it into hot, quart size canning jars. Place caps and rims on the jars. Process in a boiling water bath canner for 20 minutes. Cool, check the seals, label and store.
Sauerkraut Problems
Soft, mushy sauerkraut can be caused by –
• insufficient salt
• temperature too high during fermentation
• salt was not evenly distributed
• air pockets caused by insufficient packing
Pinkish sauerkraut is caused by the growth of certain types of yeast on the surface, due to -
• too much salt
• salt was not evenly distributed
• The sauerkraut was improperly covered or the plate was not weighted down during fermentation.
Sauerkraut turns dark due to -
• unwashed or improperly trimmed cabbage
• not enough juice to completely cover the fermenting cabbage
• salt was not evenly distributed
• sauerkraut was exposed to air
• temperature too high during fermentation, processing, or storage
• Homemade sauerkraut that has been stored too long will turn dark.
Late season cabbage makes better sauerkraut. For cabbage to ferment properly, always measure accurately & follow the directions closely.
• cabbage - about 15 lbs, shredded
• 9 T. coarse canning salt
Preparation -
Rinse the heads of cabbage under cool running water and blot dry with paper towels. Discard the dark green outer leaves and any leaves that are cracked or damaged. Cut the heads into quarters or wedges - no wider that your slaw cutter or slicer. Using a slaw cutter, shredder, mandolin type cutter or a sharp knife, slice the cabbage to about the thickness of a quarter.
Working with about 5 pounds of cabbage and 3 tablespoons of salt at a time, place the sliced cabbage in a large bowl. Add salt and stir, using a large wooden spoon, to mix well. Place the salted cabbage in a clean 5 gallon stoneware crock (The crock should be washed thoroughly and rinsed several times with boiling water.) Pack the salted cabbage into the crock. A brine will start to form as you press on the cabbage to pack it down. Repeat the salting and packing, with 5 poinds of cabbage at a time, until all the cabbage is in the crock. After all the cabbage has been added, continue to press down on the cabbage until there is enough brine to cover the cabbage completely. The top of the cabbage should be 1 to 2 inches below the brine.
Place a heavy plate on top of the cabbage. The plate should be just slightly smaller than the diameter of the crock, but large enough to completely cover the cabbage and hold it under the brine. Fill a zippered plastic bag with water; seal the bag. Place the bag of water on top of the plate to weigh it down. Cover the entire crock with heavy plastic wrap, then drape a heavy towel over the crock, covering the rim. Place the crock in a cool area where the temperature will not rise above 75º.
Uncover the crock to check the sauerkraut at least every other day. Use a clean wooden spoon to remove any scum or film that forms on top. If a moldy scum forms on the plate, wash and sterilize the plate as needed.
Allow 3 weeks for fermentation if the temperature is 75º. Allow 4 weeks at a temperature of 70º. Allow 5 to 6 weeks at 55° to 60º. Do not store the crock at temperatures below 55° or over 76º or fermentation will not take place and the cabbage will spoil. Fermentation is complete when the bubbling has stopped and bubbles no longer form when the side of the crock is tapped.
To can the sauerkraut....
Place the sauerkraut in a stockpot. Cook over medium high heat long enough to bring it to a boil. Remove from heat. Ladle the hot sauerkraut it into hot, quart size canning jars. Place caps and rims on the jars. Process in a boiling water bath canner for 20 minutes. Cool, check the seals, label and store.
Sauerkraut Problems
Soft, mushy sauerkraut can be caused by –
• insufficient salt
• temperature too high during fermentation
• salt was not evenly distributed
• air pockets caused by insufficient packing
Pinkish sauerkraut is caused by the growth of certain types of yeast on the surface, due to -
• too much salt
• salt was not evenly distributed
• The sauerkraut was improperly covered or the plate was not weighted down during fermentation.
Sauerkraut turns dark due to -
• unwashed or improperly trimmed cabbage
• not enough juice to completely cover the fermenting cabbage
• salt was not evenly distributed
• sauerkraut was exposed to air
• temperature too high during fermentation, processing, or storage
• Homemade sauerkraut that has been stored too long will turn dark.
Zucchini Carpaccio
Zucchini Carpaccio
Recipe Summary
Prep Time: 15 minutes
Yield: 4 servings
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
Recipe Summary
Prep Time: 15 minutes
Yield: 4 servings
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
Wild Rice Mold w/ Creamed Mushrooms
Wild Rice Mold with Creamed Mushrooms
________________________________________
INGREDIENTS for Wild Rice Mold:
1 (6 ounce) package wild rice
1 cup chopped onion
2 Tablespoons butter
1/4 cup dry sherry
INGREDIENTS for Creamed Mushrooms:
2 cups sliced mushrooms
1/4 cup finely chopped onion
1/4 cup butter
2 Tablespoons flour
1 cup sour cream
1 Tablespoon dry sherry
Salt and pepper, to taste
Chopped chives or parsley
TO PREPARE:
Cook rice according to package directions. Preheat oven to 350 degrees. Saute one cup onion in two Tablespoons butter. Combine rice, onion and sherry. Pour rice into a well-greased seven-inch ring mold. Set mold in pan of hot water and bake for 20 minutes. Remove from oven. Loosen edges of mold carefully with a knife and invert onto a serving platter. Prepare creamed mushrooms while rice is baking. Saute mushrooms and onion in butter. Sprinkle with flour. Gradually stir in sour cream and sherry. Season with salt and pepper. Pour into center of rice ring and top with chives or parsley.
SERVINGS: 6
________________________________________
INGREDIENTS for Wild Rice Mold:
1 (6 ounce) package wild rice
1 cup chopped onion
2 Tablespoons butter
1/4 cup dry sherry
INGREDIENTS for Creamed Mushrooms:
2 cups sliced mushrooms
1/4 cup finely chopped onion
1/4 cup butter
2 Tablespoons flour
1 cup sour cream
1 Tablespoon dry sherry
Salt and pepper, to taste
Chopped chives or parsley
TO PREPARE:
Cook rice according to package directions. Preheat oven to 350 degrees. Saute one cup onion in two Tablespoons butter. Combine rice, onion and sherry. Pour rice into a well-greased seven-inch ring mold. Set mold in pan of hot water and bake for 20 minutes. Remove from oven. Loosen edges of mold carefully with a knife and invert onto a serving platter. Prepare creamed mushrooms while rice is baking. Saute mushrooms and onion in butter. Sprinkle with flour. Gradually stir in sour cream and sherry. Season with salt and pepper. Pour into center of rice ring and top with chives or parsley.
SERVINGS: 6
Warm Winter Vegetable
Warm Winter Vegetable Salad
Serves 6
Coarse salt and freshly grnd pepper
2 pints Brussels sprouts
1 bunch carrots about 5, peeled and cut into chunks
7 to 9 sm red or white potatoes, halved
2 T balsamic vinegar
1 lrg egg
2 T Dijon mustard
3 T cider vinegar
1 T celery seed
1 T walnut oil
1/2 C vegetable oil
2 scallions, white and pale green parts only, thinly sliced
1. In separate pots of lightly slated water, cook the Brussels sprouts, carrots and potatoes, until tender but not mushy. Drain and transfer the vegetables to one serving bowl. Before adding potatoes to the serving bowl, too them with the balsamic vinegar.
2. In a small bowl, combine egg, mustard, vinegar, celery seed, slat, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in Scallions. Taste and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated in an airtight container for up to 3 days.
Serves 6
Coarse salt and freshly grnd pepper
2 pints Brussels sprouts
1 bunch carrots about 5, peeled and cut into chunks
7 to 9 sm red or white potatoes, halved
2 T balsamic vinegar
1 lrg egg
2 T Dijon mustard
3 T cider vinegar
1 T celery seed
1 T walnut oil
1/2 C vegetable oil
2 scallions, white and pale green parts only, thinly sliced
1. In separate pots of lightly slated water, cook the Brussels sprouts, carrots and potatoes, until tender but not mushy. Drain and transfer the vegetables to one serving bowl. Before adding potatoes to the serving bowl, too them with the balsamic vinegar.
2. In a small bowl, combine egg, mustard, vinegar, celery seed, slat, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in Scallions. Taste and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated in an airtight container for up to 3 days.
Vinegar Eggplant
Vinegar Eggplant
Slice and salt eggplant overnight. Squeeze out the moisture before adding vinegar. Set aside for 1 hour before squeezing moisture. Add oil, oregano, and sliced garlic to taste. Put in jars, add more oil to cover and seal.
Slice and salt eggplant overnight. Squeeze out the moisture before adding vinegar. Set aside for 1 hour before squeezing moisture. Add oil, oregano, and sliced garlic to taste. Put in jars, add more oil to cover and seal.
Subscribe to:
Posts (Atom)
Posts
