A nice complement to the Chevre Tart on an hors d' oeuvre tray. The sweetness of the shallots and full flavor of the tomatoes make a wonderful combination. It seems a bit tedious to peel and mince a pound of shallots but try it! We think you will be pleased with the results!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
Showing posts with label Warm Vegetable Dishes. Show all posts
Showing posts with label Warm Vegetable Dishes. Show all posts
Thursday, May 30, 2013
HAM STUFFED MUSHROOMS
Another mushroom variation that is always popular with our guests. This recipe can be prepared ahead of time and heated at the last minute.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
SPINACH and MUSHROOM FRITTATAS
Although we normally cook this in muffin tins, when we are looking for a different shape for the hors d' oeuvre tray, we will bake this recipe in a pie plate and cut it into thin wedges. In this shape it can also be served as a first course with a light garnish of hollandaise sauce.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
Wednesday, May 29, 2013
CARROT TART
A good friend introduced the idea of carrots being used in a tart a number of years ago. Our flaky pastry and added seasonings have produced a simple, do-ahead recipe-one that is an often-requested hit.
1 10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish
Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
1 10"-11" tart pan with removable bottom
1 fully baked tart shell {recipe follows}
1 1/2 pounds carrots, peeled and cut in 1/4" slices
1 teaspoon sugar
2 tablespoons butter, room temperature
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
2 dashes cayenne pepper
1 tablespoon chopped fresh chives or minced parsley, for garnish
Place the sliced carrots and sugar in a pot of boiling salted water. Cook 10-12 minutes until the carrots are tender but crisp. Drain. For garnish, select and set aside 8 slices each of small, medium, and large diameter slices.
Transfer the remaining carrots to the work bowl of a food processor and process until the carrots are a coarse puree. Add the butter, lemon juice, dill weed, salt, and cayenne. Combine with 2 pulses of the processor.
Transfer the mixture to the fully baked tart shell and spread in an even layer over the bottom of the shell. Cut the tart into 8 wedges. Garnish each wedge with 3 of the reserved carrot slices-starting with the largest at the outer edge, following with the medium, and ending up with the smallest slice at the apex of the wedge.
Bake in a preheated 400 degree oven for about 10 minutes, until heated through. Sprinkle the chives or parsley and transfer to individual serving plates.
Serve immediately. Serves 8.
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
Sunday, May 19, 2013
HERBED CARROT RING
This recipe is used as a replacement for a rice, pasta, or potato when the menu needs a lighter touch. The ring is an attractive presentation when filled with bright green, stir-fried vegetables.
2 pounds carrots, peeled and cut into 1/2" chunks
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
3 eggs, separated
1/2 teaspoon salt
1/2 teaspoon tarragon
1 tablespoon minced fresh parsley
Pinch of garlic powder and white pepper
4-cup ring mold
Bring a 4-quart pot of water to a boil. Add a pinch of salt and the carrots. Cook until tender but not soft. Drain and let set 5 minutes. Transfer to the work bowl of a food processor and pulse until chopped but not pureed. {The carrots should still have some texture to them but should not be in large chunks.} Transfer to a mixing bowl and set aside.
Melt the butter in a small saucepan. Add the flour and cook until bubbly. Slowly stir in the milk and continue to cook until thickened. Add the salt, tarragon, parsley, garlic powder, and white pepper. Stir in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add to the carrots and mix well.
Beat the egg whites until stiff but not dry and stir 1/4 of them into the carrot mixture. Gently fold in the remaining whites and pour into a well-buttered ring mold. Bake in a boiling water bath in a preheated 350 degree oven for 40-50 minutes.
Serves 6.
2 pounds carrots, peeled and cut into 1/2" chunks
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
3 eggs, separated
1/2 teaspoon salt
1/2 teaspoon tarragon
1 tablespoon minced fresh parsley
Pinch of garlic powder and white pepper
4-cup ring mold
Bring a 4-quart pot of water to a boil. Add a pinch of salt and the carrots. Cook until tender but not soft. Drain and let set 5 minutes. Transfer to the work bowl of a food processor and pulse until chopped but not pureed. {The carrots should still have some texture to them but should not be in large chunks.} Transfer to a mixing bowl and set aside.
Melt the butter in a small saucepan. Add the flour and cook until bubbly. Slowly stir in the milk and continue to cook until thickened. Add the salt, tarragon, parsley, garlic powder, and white pepper. Stir in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add to the carrots and mix well.
Beat the egg whites until stiff but not dry and stir 1/4 of them into the carrot mixture. Gently fold in the remaining whites and pour into a well-buttered ring mold. Bake in a boiling water bath in a preheated 350 degree oven for 40-50 minutes.
Serves 6.
GREEN CHILI and CORN SOUFFLE
We like this souffle in combination with the Red Snapper with Jalapeno Lime Marinade. It is also good with corned beef or a glazed ham.
2 tablespoons butter
1 tablespoon flour
1/4 cup cornmeal
1/2 cup chicken stock
4 egg yolks, room temperature
1/2 cup sour cream
1/4 pound jalapeno jack cheese, grated
10 ounces whole kernel corn, fresh or frozen *
2 tablespoons minced green chilies, drained on paper towels
1 tablespoon minced green onion
3/4 teaspoon salt
Dash cayenne
5 egg whites, room temperature
1/4 teaspoon cream of tarter
Melt the butter in a saucepan and stir in the flour and cornmeal. Cook until bubbly. To avoid any lumps, stir in the stock slowly. Cook, stirring constantly, until thickened. Remove from the heat and beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add the sour cream, grated cheese, whole corn, drained green chilies, green onion, salt, and cayenne. Mix thoroughly. Beat the egg whites with the cream of tarter until stiff but not dry. Stir 1/4 of the whites into the corn base. Gently fold in the remaining whites and pour into a buttered souffle dish. Place the dish in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake for 40-45 minutes until set. Remove from the oven and serve immediately.
Serves 4-6.
* If using frozen corn, lay out on a paper towel to absorb the ice crystals while you are preparing other ingredients.
2 tablespoons butter
1 tablespoon flour
1/4 cup cornmeal
1/2 cup chicken stock
4 egg yolks, room temperature
1/2 cup sour cream
1/4 pound jalapeno jack cheese, grated
10 ounces whole kernel corn, fresh or frozen *
2 tablespoons minced green chilies, drained on paper towels
1 tablespoon minced green onion
3/4 teaspoon salt
Dash cayenne
5 egg whites, room temperature
1/4 teaspoon cream of tarter
Melt the butter in a saucepan and stir in the flour and cornmeal. Cook until bubbly. To avoid any lumps, stir in the stock slowly. Cook, stirring constantly, until thickened. Remove from the heat and beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Add the sour cream, grated cheese, whole corn, drained green chilies, green onion, salt, and cayenne. Mix thoroughly. Beat the egg whites with the cream of tarter until stiff but not dry. Stir 1/4 of the whites into the corn base. Gently fold in the remaining whites and pour into a buttered souffle dish. Place the dish in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake for 40-45 minutes until set. Remove from the oven and serve immediately.
Serves 4-6.
* If using frozen corn, lay out on a paper towel to absorb the ice crystals while you are preparing other ingredients.
MUSHROOM SOUFFLE
On occasion we use a souffle as a substitute for the starch course in our menus. We may be trying to lighten up a menu or to achieve a flavor or texture only a souffle can lend. This souffle is suited to heartier entrees such as Barbecued Beef Tenderloin.
1/2 pound mushrooms, finely minced
1 tablespoon minced shallots
6 tablespoons butter
3 tablespoons flour
1 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne and freshly grated nutmeg
4 egg yolks, room temperature
5 egg whites, room temperature
1 cup coarsely grated Swiss cheese
2 tablespoons freshly grated Parmesan cheese
Place the mushrooms in a kitchen towel {not terry cloth} and twist it to remove any excess moisture. Melt 3 tablespoons of the butter. Add the mushrooms, shallots, and 1/4 teaspoon salt. Cook 5 minutes. Set aside.
Melt 3 tablespoons butter in a large saucepan and stir in the flour. Cook until thick and bubbly. Remove from the heat and slowly stir in the milk until well blended. Add the remaining 1/2 teaspoon salt, the pepper, cayenne, and nutmeg. Mix well. Return to the heat and bring to a boil and cook 1 minute, stirring constantly Remove from the heat and beat in the egg yolks one at a time-making sure the first is incorporated before adding the next. Combine the egg yolk mixture with the mushrooms.
Beat the egg whites and a pinch of salt until stiff but not dry. Stir 1/4 of the whites and the Swiss cheese into the egg yolk sauce. Gently fold in the remaining egg whites. Pour into a souffle dish that has been buttered and dusted with 1 tablespoon of the Parmesan cheese. Top with the remaining Parmesan cheese. Place in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake 30-45 minutes. Remove from the oven and serve immediately.
Serves 6.
1/2 pound mushrooms, finely minced
1 tablespoon minced shallots
6 tablespoons butter
3 tablespoons flour
1 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne and freshly grated nutmeg
4 egg yolks, room temperature
5 egg whites, room temperature
1 cup coarsely grated Swiss cheese
2 tablespoons freshly grated Parmesan cheese
Place the mushrooms in a kitchen towel {not terry cloth} and twist it to remove any excess moisture. Melt 3 tablespoons of the butter. Add the mushrooms, shallots, and 1/4 teaspoon salt. Cook 5 minutes. Set aside.
Melt 3 tablespoons butter in a large saucepan and stir in the flour. Cook until thick and bubbly. Remove from the heat and slowly stir in the milk until well blended. Add the remaining 1/2 teaspoon salt, the pepper, cayenne, and nutmeg. Mix well. Return to the heat and bring to a boil and cook 1 minute, stirring constantly Remove from the heat and beat in the egg yolks one at a time-making sure the first is incorporated before adding the next. Combine the egg yolk mixture with the mushrooms.
Beat the egg whites and a pinch of salt until stiff but not dry. Stir 1/4 of the whites and the Swiss cheese into the egg yolk sauce. Gently fold in the remaining egg whites. Pour into a souffle dish that has been buttered and dusted with 1 tablespoon of the Parmesan cheese. Top with the remaining Parmesan cheese. Place in a preheated 400 degree oven. Immediately reduce the heat to 375 degrees and bake 30-45 minutes. Remove from the oven and serve immediately.
Serves 6.
ROSEMARY-BLUE CHEESE POTATOES
This is a recipe we developed with lamb in mind and were very pleased with its pairing with the lamb. The sweet red potatoes gracefully take on the soft accent of the blue cheese.
1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.
1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.
HERBED PARMESAN POTATOES
A quick scan of this recipe's ingredients may not spawn the interest it deserves, but do not pass it by! The accent of the herbs and cheese on a lightly buttered potato is very pleasing.
6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese
Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.
* We often use rosemary or another herb, depending on what accompanies the potatoes.
6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese
Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.
* We often use rosemary or another herb, depending on what accompanies the potatoes.
SOY-SESAME POTATOES
Do not let the simplicity of this recipe mislead you! The finished dish is very full-flavored and an excellent addition to a menu featuring a barbecued entree.
2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds
Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.
* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.
** Any remaining soy butter will hold well when tightly covered and refrigerated.
2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds
Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.
* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.
** Any remaining soy butter will hold well when tightly covered and refrigerated.
POTATO and VEGETABLE PANCAKES
The vegetables and herbs in this recipe add additional flavors and texture to the classic French potato pancakes.
6 tablespoons butter
1 cup coarsely chopped mushrooms
3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}
Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.
6 tablespoons butter
1 cup coarsely chopped mushrooms
3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}
Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.
CHEESY GRATED POTATOES
The complementary flavors of the potato, cheese, bacon, and herbs make this recipe a hit with young and old. If you are lucky enough to have some left after dinner, it reheats easily and is tasty with breakfast or brunch.
3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste
Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.
3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste
Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.
Saturday, May 18, 2013
SPAGHETTI SQUASH with DICED TOMATOES
Many times the simplest of preparations produce the most satisfying results!
1 tablespoon butter
1/2 cup chopped onion
3 cups cooked spaghetti squash
1 cup diced ripe seeded tomato {Romas will work in the winter months}
Heat the butter in a heavy-bottomed skillet. Add the onions and saute until softened, stirring constantly, about 5 minutes. Add the spaghetti squash and stir for 5 minutes. Add the tpmatoes and continue to cook an additional 5-10 minutes, until heated through.
Serves 4.
1 tablespoon butter
1/2 cup chopped onion
3 cups cooked spaghetti squash
1 cup diced ripe seeded tomato {Romas will work in the winter months}
Heat the butter in a heavy-bottomed skillet. Add the onions and saute until softened, stirring constantly, about 5 minutes. Add the spaghetti squash and stir for 5 minutes. Add the tpmatoes and continue to cook an additional 5-10 minutes, until heated through.
Serves 4.
SPICY EGGPLANT and GREEN BEANS
We are always looking for new ways to add color and interest to eggplant as it can be rather bland in its taste and appearance. The oriental accent and the spiciness add interest; the green beans and red pepper add needed color. If you are not overly fond of spicy foods, you may want to reduce the amount of hot chili oil the first time you prepare this dish-it is always easier to add than to subtract a seasoning!
3 tablespoons vegetable oil
1 1/2 teaspoons hot chili oil
2 garlic cloves, minced
1 1/2 teaspoons finely minced fresh ginger root
1 1/2 cups thinly sliced yellow onion
3/4 pound eggplant, peeled and cut into 1/2" cubes
1 pound frozen whole green beans
1/2 large red pepper, cut into 1/4" dice
1 1/4 cups chicken stock
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons sweet rice wine *
1 tablespoon sugar
Heat the vegetable oil and 1/2 teaspoon of the hot chili oil in a large skillet. Add the garlic, ginger, onion, and eggplant, tossing to combine. Cook 2 minutes, stirring constantly. Add 1 cup of the chicken stock and cook 10 minutes over medium heat until the eggplant softens. Stir occasionally. While the eggplant is cooking, place the green beans in a heat-proof mixing bowl. Bring 4 cups water to a boil and pour over the green beans. Let set 1 minute, then drain.
Mix together the remaining 1 teaspoon hot chili oil, the sesame oil, soy sauce, remaining chicken stock, sweet rice wine, and sugar. Add, along with the green beans and red pepper, to the eggplant. Toss to combine. Continue to cook an additional 5 minutes until heated through and the seasonings have blended with the vegetables.
Serves 6-8.
* Rice wine: A sweetened Japanese cooking wine. AJI-MIRIN is the brand we use in salads and marinades. Sake may be used as a substitute.
3 tablespoons vegetable oil
1 1/2 teaspoons hot chili oil
2 garlic cloves, minced
1 1/2 teaspoons finely minced fresh ginger root
1 1/2 cups thinly sliced yellow onion
3/4 pound eggplant, peeled and cut into 1/2" cubes
1 pound frozen whole green beans
1/2 large red pepper, cut into 1/4" dice
1 1/4 cups chicken stock
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons sweet rice wine *
1 tablespoon sugar
Heat the vegetable oil and 1/2 teaspoon of the hot chili oil in a large skillet. Add the garlic, ginger, onion, and eggplant, tossing to combine. Cook 2 minutes, stirring constantly. Add 1 cup of the chicken stock and cook 10 minutes over medium heat until the eggplant softens. Stir occasionally. While the eggplant is cooking, place the green beans in a heat-proof mixing bowl. Bring 4 cups water to a boil and pour over the green beans. Let set 1 minute, then drain.
Mix together the remaining 1 teaspoon hot chili oil, the sesame oil, soy sauce, remaining chicken stock, sweet rice wine, and sugar. Add, along with the green beans and red pepper, to the eggplant. Toss to combine. Continue to cook an additional 5 minutes until heated through and the seasonings have blended with the vegetables.
Serves 6-8.
* Rice wine: A sweetened Japanese cooking wine. AJI-MIRIN is the brand we use in salads and marinades. Sake may be used as a substitute.
ZUCCHINI and THREE PEPPER STIR-FRY
One couldn't ask for a brighter display of color! The simple seasonings allow the natural flavors of the vegetables to come through.
1 tablespoon olive oil
3/4 cup thinly sliced red onion
1 small garlic clove, minced
1/2 large red pepper, seeded and cut into 1/4" strips
1/2 large yellow pepper, seeded and cut into 1/4" strips
1/2 large green pepper, seeded and cut into 1/4" strips
1 tablespoon butter
1 pound zucchini, cut into 1/4" diagonal slices *
8 medium-sized mushrooms, stemmed and quartered {reserve stems for another use}
1/4 cup dry white wine
2 tablespoons sugar
1/4 teaspoon salt
Dash pepper
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Heat the olive oil in a medium-sized skillet. Add 1/2 of the onion and garlic. Add the sliced peppers and saute 3-4 minutes, until the peppers start to soften. Remove the peppers from the skillet and set on a heated platter. Melt the butter in the same skillet. Add the remaining onion and garlic, the zucchini, mushrooms, and white wine. Cook 5 minutes and return the peppers to the pan along with the sugar, salt, and a sprinkling of pepper. Cook an additional 5 minutes. Add the dissolved cornstarch and cook until the vegetables are glazed. Serve immediately.
Serves 4.
* When using zucchini {or yellow squash} in stir fries, we always remove the pithy interior. If left in, the pith will turn mushy and add a muddled look to your finished dish. We cut the zucchini lengthwise into fourths and scrape away {and discard} the very center, then slice the remainder.
1 tablespoon olive oil
3/4 cup thinly sliced red onion
1 small garlic clove, minced
1/2 large red pepper, seeded and cut into 1/4" strips
1/2 large yellow pepper, seeded and cut into 1/4" strips
1/2 large green pepper, seeded and cut into 1/4" strips
1 tablespoon butter
1 pound zucchini, cut into 1/4" diagonal slices *
8 medium-sized mushrooms, stemmed and quartered {reserve stems for another use}
1/4 cup dry white wine
2 tablespoons sugar
1/4 teaspoon salt
Dash pepper
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Heat the olive oil in a medium-sized skillet. Add 1/2 of the onion and garlic. Add the sliced peppers and saute 3-4 minutes, until the peppers start to soften. Remove the peppers from the skillet and set on a heated platter. Melt the butter in the same skillet. Add the remaining onion and garlic, the zucchini, mushrooms, and white wine. Cook 5 minutes and return the peppers to the pan along with the sugar, salt, and a sprinkling of pepper. Cook an additional 5 minutes. Add the dissolved cornstarch and cook until the vegetables are glazed. Serve immediately.
Serves 4.
* When using zucchini {or yellow squash} in stir fries, we always remove the pithy interior. If left in, the pith will turn mushy and add a muddled look to your finished dish. We cut the zucchini lengthwise into fourths and scrape away {and discard} the very center, then slice the remainder.
GREEN BEAN and MUSHROOM STIR-FRY
Vegetable medleys are often the order of the day for the evening meal. Some of the vegetable combinations "feel" right and we developed them into recipes such as this one.
2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 1/4 pounds frozen whole green beans *
1/2 pound mushrooms, stemmed and quartered {reserve stems for another use}
4 teaspoons dried basil
3 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
1/4 cup chicken stock
2 teaspoons cornstarch, dissolved in 4 teaspoons water
3 medium, ripe tomatoes, cut in wedges {Romas work well in the winter months}
3 tablespoons freshly grated Parmesan cheese
Heat the oil in a large skillet. Add the onion and garlic, and toss briefly. Add the green beans, mushrooms, basil, soy sauce, salt, pepper, dry sherry, and stock. Cover and cook until the beans are heated through, about 8 minutes stirring occasionally. Add the dissolved cornstarch and heat until thickened. Toss in the tomato wedges and Parmesan cheese, stirring just to combine.
Serve immediately.
Serves 4-6.
2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 1/4 pounds frozen whole green beans *
1/2 pound mushrooms, stemmed and quartered {reserve stems for another use}
4 teaspoons dried basil
3 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
1/4 cup chicken stock
2 teaspoons cornstarch, dissolved in 4 teaspoons water
3 medium, ripe tomatoes, cut in wedges {Romas work well in the winter months}
3 tablespoons freshly grated Parmesan cheese
Heat the oil in a large skillet. Add the onion and garlic, and toss briefly. Add the green beans, mushrooms, basil, soy sauce, salt, pepper, dry sherry, and stock. Cover and cook until the beans are heated through, about 8 minutes stirring occasionally. Add the dissolved cornstarch and heat until thickened. Toss in the tomato wedges and Parmesan cheese, stirring just to combine.
Serve immediately.
Serves 4-6.
CAULIFLOWER with SUN-DRIED TOMATOES
Sun-dried tomatoes and sliced green onion liven up the bland appearance of cauliflower.
1 pound cauliflower, separated into bite-sized flowerets
8 slices sun-dried tomatoes packed in garlic/basil olive oil
1 tablespoon seasoned oil from the tomatoes
2 garlic cloves, minced
2 tablespoons thickly sliced green onion tops
1/3 cup chicken stock
1/4 teaspoon salt {if using unsalted stock}
Dash cayenne
Blanch the cauliflower in lightly salted water 10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
Cut the sun-dried tomatoes into 1/4" dice. Set aside.
Heat the 1 tablespoon oil in a medium-sized skillet. Add the garlic and saute until softened. Add the diced tomatoes and chicken stock. Bring to a boil, reduce the heat, and simmer 2 minutes to soften the tomatoes and blend the flavors. Add the cauliflower and toss to combine. Cook an additional 5 minutes Add the green onion and season with the salt if needed and a dash of cayenne.
Serves 4.
1 pound cauliflower, separated into bite-sized flowerets
8 slices sun-dried tomatoes packed in garlic/basil olive oil
1 tablespoon seasoned oil from the tomatoes
2 garlic cloves, minced
2 tablespoons thickly sliced green onion tops
1/3 cup chicken stock
1/4 teaspoon salt {if using unsalted stock}
Dash cayenne
Blanch the cauliflower in lightly salted water 10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
Cut the sun-dried tomatoes into 1/4" dice. Set aside.
Heat the 1 tablespoon oil in a medium-sized skillet. Add the garlic and saute until softened. Add the diced tomatoes and chicken stock. Bring to a boil, reduce the heat, and simmer 2 minutes to soften the tomatoes and blend the flavors. Add the cauliflower and toss to combine. Cook an additional 5 minutes Add the green onion and season with the salt if needed and a dash of cayenne.
Serves 4.
CAULIFLOWER, SNOW PEA and BLACK MUSHROOM STIR-FRY
A vegetable dish with an oriental influence. The cauliflower and black mushrooms are both strong-flavored vegetables and should not be combined with a delicate entree.
1 pound cauliflower, separated into bite-sized flowerets
1/2 pound {8 ounces} snow peas, stringed
2 ounces dried black mushrooms, softened *
2 tablespoons vegetable oil
3/4 cup thinly sliced onion
1 garlic clove, minced
1 teaspoon minced fresh ginger root
1/2 cup mushroom soaking liquid, strained to remove the fine grit
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Bring a pot of lightly salted water to a boil and blanch the cauliflower 8-10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
Lightly blanch the snow peas for 30 seconds and proceed as above.
Reserving the liquid, drain the softened mushrooms. Remove the stems and discard them. Slice the caps and set aside.
Heat the oil in a large saucepan. Add the onion, garlic, and fresh ginger. Saute 2 minutes, stirring constantly, so they do not brown. Add the cauliflower, sliced black mushrooms, 1/2 cup of the reserved soaking liquid, and the soy sauce. Raise the heat to high and cook five minutes. Add the snow peas and dissolved cornstarch. Continue to cook until the peas are warm and the vegetables glazed.
Serves 4-6.
* To soften dried mushrooms, place them in a bowl and cover with boiling water. Let set at least 30 minutes, until softened.
1 pound cauliflower, separated into bite-sized flowerets
1/2 pound {8 ounces} snow peas, stringed
2 ounces dried black mushrooms, softened *
2 tablespoons vegetable oil
3/4 cup thinly sliced onion
1 garlic clove, minced
1 teaspoon minced fresh ginger root
1/2 cup mushroom soaking liquid, strained to remove the fine grit
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Bring a pot of lightly salted water to a boil and blanch the cauliflower 8-10 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.
Lightly blanch the snow peas for 30 seconds and proceed as above.
Reserving the liquid, drain the softened mushrooms. Remove the stems and discard them. Slice the caps and set aside.
Heat the oil in a large saucepan. Add the onion, garlic, and fresh ginger. Saute 2 minutes, stirring constantly, so they do not brown. Add the cauliflower, sliced black mushrooms, 1/2 cup of the reserved soaking liquid, and the soy sauce. Raise the heat to high and cook five minutes. Add the snow peas and dissolved cornstarch. Continue to cook until the peas are warm and the vegetables glazed.
Serves 4-6.
* To soften dried mushrooms, place them in a bowl and cover with boiling water. Let set at least 30 minutes, until softened.
NAPA CABBAGE with HAM and PUMPKIN SEEDS
Put a surprise in a winter menu! The smoky, sweet ham and whole pumpkin seeds add interesting flavor and texture.
1 teaspoon butter
1 garlic clove, minced
3 ounces whole pumpkin seeds
1 tablespoon peanut oil *
1 pound Napa cabbage, cut diagonally into 2" strips
2/3 cup chicken stock
1/4 cup light cream {half-and-half}
3 ounces ham, cut in small dice
Melt the butter and saute the garlic and pumpkin seeds until the seeds begin to pop, stirring constantly so the garlic does not brown. Set aside.
Heat the peanut oil in a non-corrosive pan. Add the cabbage and toss, cooking 2 minutes. Increase the heat and add the stock and light cream. Cook until reduced and thickened. Reduce the heat. Add the ham and reserved seeds, and stir until heated through. Taste and adjust.
Serves 4.
* If unavailable, use vegetable or olive oil.
1 teaspoon butter
1 garlic clove, minced
3 ounces whole pumpkin seeds
1 tablespoon peanut oil *
1 pound Napa cabbage, cut diagonally into 2" strips
2/3 cup chicken stock
1/4 cup light cream {half-and-half}
3 ounces ham, cut in small dice
Melt the butter and saute the garlic and pumpkin seeds until the seeds begin to pop, stirring constantly so the garlic does not brown. Set aside.
Heat the peanut oil in a non-corrosive pan. Add the cabbage and toss, cooking 2 minutes. Increase the heat and add the stock and light cream. Cook until reduced and thickened. Reduce the heat. Add the ham and reserved seeds, and stir until heated through. Taste and adjust.
Serves 4.
* If unavailable, use vegetable or olive oil.
SLICED CABBAGE and JULIENNE BEETS
This dish is colorful and slightly sweet-a pleasant accent to pork or poultry.
4 tablespoons butter
2 tablespoons minced shallots
1 cup cooked beets, cut in 1" julienne
1 teaspoon cornstarch
1/4 cup apple juice concentrate
2 teaspoons white wine vinegar
1/4 teaspoon dried dill weed
1/2 pound green cabbage, thinly sliced
2-3 teaspoons sugar {optional}
Salt and pepper
Melt half the butter in a non-corrosive skillet. Add half the shallots and saute briefly. Toss in the beets and stir until heated through. Dissolve the cornstarch in the apple juice concentrate and add, along with the vinegar and dill, to the skillet. Cook and stir until bubbly and thickened. Remove to a heated plate.
Using the same skillet, saute the remaining shallots in the remaining butter. Add the cabbage and cook until it just begins to soften and becomes translucent, about 4 minutes. Return the beets to the skillet and toss to combine. Taste and add the sugar, salt, and pepper to taste.
Serves 4.
4 tablespoons butter
2 tablespoons minced shallots
1 cup cooked beets, cut in 1" julienne
1 teaspoon cornstarch
1/4 cup apple juice concentrate
2 teaspoons white wine vinegar
1/4 teaspoon dried dill weed
1/2 pound green cabbage, thinly sliced
2-3 teaspoons sugar {optional}
Salt and pepper
Melt half the butter in a non-corrosive skillet. Add half the shallots and saute briefly. Toss in the beets and stir until heated through. Dissolve the cornstarch in the apple juice concentrate and add, along with the vinegar and dill, to the skillet. Cook and stir until bubbly and thickened. Remove to a heated plate.
Using the same skillet, saute the remaining shallots in the remaining butter. Add the cabbage and cook until it just begins to soften and becomes translucent, about 4 minutes. Return the beets to the skillet and toss to combine. Taste and add the sugar, salt, and pepper to taste.
Serves 4.
Subscribe to:
Comments (Atom)