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RECIPES |
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Recipes from
REAL Food Chef Monica Corrado
Chef Demo on
August 8, 2010.
Cultured/Live/Fermented Salsa!
makes 1 quart
4 medium tomatoes or equivalent, (or mangoes or peaches or
nectarines…) peeled, seeded and diced
2 small onions, finely chopped
1 small hot chile pepper, finely chopped
1 medium mild pepper, chopped
6-8 cloves garlic, peeled and finely chopped
1 bunch cilantro, chopped (or another herb such as basil, Thai
basil, oregano)
1 T sea salt
4T whey*, or an additional Tablespoon of sea salt
¼ cup pure water, as needed to cover tomatoes
To peel and
seed tomatoes, remove the core and “score” with an “X” on the
bottom. With a slotted spoon, drop tomatoes in a pot of boiling
water for 5-10 seconds. Remove and peel. Cut tomatoes in half,
and squeeze out seeds. Mix all ingredients and add to jar. Stir
with a spoon. Be sure the liquid covers the ingredient you are
lacto-fermenting, and leave one inch space from the top. Seal
tightly. Leave out on counter for 2 days and then place in cold
storage. Will keep for about 2 weeks after opened.
*How to Make Whey from Yogurt
1 quart good
quality plain organic whole yogurt
1 strainer,
preferably cone-shaped
cheese cloth or
tea towel
2 cup liquid
measure or bowl to fit strainer
Place strainer
in liquid measure. Line the strainer with 2 layers of cheese
cloth or a tea towel. Spoon yogurt into strainer. Whey will drip
into the liquid measure and yogurt cheese will remain in the
strainer. Leave on the counter to strain for 12-36 hours. The
longer you drip, the firmer the cheese. One quart of yogurt will
yield 2 cups of whey and 1 cup of yogurt cheese. Store whey and
the cheese in a glass jar in the refrigerator. Whey will last up
to 6 months under refrigeration. Use yogurt cheese as you would
cream cheese. ENJOY!
bonus recipe--not demonstrated; just tasted!!
Cultured/Live/Fermented
Peach Chutney
makes 1 quart
4-5 medium peaches (or nectarines or mangoes)
1 tsp coriander seed
1 tsp fennel seed
1 tsp ground cumin
1/2 tsp red pepper flakes (optional)
1/2 cup raisins (or more if desired)
1/8 cup organic sugar, un-refined
grated rind of 2 lemons
juice of 2 lemons
1 T sea salt
4T whey, or an
additional Tablespoon of sea salt
Follow
instructions for Live Salsa, above. (Substitute "peaches" for
tomatoes!) ENJOY!
Recipes from Susan Belsinger's Chef Demo on
August 1, 2010.
Summer Fruit Salad
with Infused Lemon Herb Syrup
This is a
light and refreshing dessert; the use of the vanilla bean makes
these fruits seem exotic. Lemon balm, verbena, and lemon grass,
even some orange mint, are all good in this recipe. Other fruits
such as any melon, mango or papayas, berries or cherries, plums or
apricots, or bananas can also be used.
Serves 8 to 10
1 cup water
1/4 cup sugar
1/2 vanilla bean
1 large handful of fresh lemon herb leaves, bruised
Few strips of lime zest
1 tablespoons freshly squeezed lime juice
6 peaches or nectarines, peeled if desired, and sliced
1 small, ripe cantaloupe, seeded, and cut into bite-sized pieces
1/2 large honeydew or small watermelon, seeded, and cut into
bite-sized pieces
Make the flavored fruit syrup by combining the water, sugar,
vanilla, herbs, and zest. Bring the contents of the pan to a boil,
reduce heat, and simmer for 10 minutes. Remove from heat and let
cool.
When cooled to room temperature, strain the syrup and stir in the
lime juice. At this point the syrup can be stored in the
refrigerator for up to 5 days.
Toss fruit in a large bowl. Pour the syrup over the fruit. Toss the
mixture well. Cover the fruit and chill it for at least 1/2 hour
before serving. Serve at cool room temperature.
Summer Greek Salad
Having just recently spent a few weeks in July on the isle of Syros,
I found out what a true Greek salad is and savored many of them,
all a variation on this theme, in the height of the season. The
tomatoes there, I might say, were the best that I have ever
eaten—sweet and tart and red and bursting with juice. In
restaurants and the market, I only ever saw English cucumbers, so
they were served with the skins and had no big seeds. If you are
using a waxed cucumber, it must be peeled. It was caper season, and
let me tell you, fresh cured capers are something that we don’t see
here! Ours are small and briny, so I generally rinse them before
using. This salad is placed on the table family style and generally
serves 2 to 4 people; it is easily doubled or tripled.
Serves 2
1 cucumber, washed and sliced medium-thin
1 large or 2 medium tomatoes, cored and sliced
Salt and freshly ground pepper
1 piece, about 4-ounces feta cheese, sliced in half lengthwise very
thin
A few slices of thinly sliced onion, optional
Handful of Kalamata olives
About 2 teaspoons capers, optional
Extra-virgin olive oil
About 1 1/2 to 2 teaspoons fresh chopped oregano leaves or dill or
about 1/2 teaspoon dried oregano leaves, crumbled
Arrange the cucumbers on a plate and lay the tomato slices over
them. Season lightly with salt and pepper. Lay the feta slices on
the tomatoes and scatter the onions over the cheese. Scatter the
olives and capers over the salad. Drizzle about 1 tablespoon olive
oil, or a little more overall and scatter the oregano or dill on
the top of the salad as garnish. Serve with crusty bread and a
glass of wine or a cold beer. Yassou!
Tzatziki
This is a national dip of Greece—it is on every table and goes with
just about any dish— and there are probably as many variations as
there are cooks. It always contains drained yogurt, cucumber and
garlic; some used red wine vinegar, while others use lemon juice;
dill is popular, however occasionally mint is added instead; olive
oil is added in some recipes.
Makes about 3 cups
2 cups drained yogurt
1 large cucumber, peeled and grated or chopped fine
3 large cloves garlic, pressed or minced
2 tablespoons chopped fresh dill, optional
About 1 tablespoon lemon juice or red wine vinegar
Salt and freshly ground pepper
Drain the yogurt in a colander or large sieve lined with
cheesecloth for at least a few hours or overnight. Drain the grated
or chopped cucumber for 30 minutes or so; press on the cukes to
release the juices.
In a bowl combine the yogurt, cucumbers, garlic, dill, and lemon
juice. Season lightly with salt and pepper. Combine well and taste
for seasoning. Refrigerate for about an hour before serving; will
hold in the fridge for about 48 hours.
Recipes from Nadereh Naderi's Chef Demo on
July 25, 2010.
These recipes and
many more can be found in Nadereh's cookbook Simply Persian
Cuisine. More information is available at:
www.simplypersiancuisine.com
Eggplant Borani
Eggplant Borani is
simply delicious! This tasty vegetarian appetizer can be served
with your favorite bread (Barbari, Lavash, pita, Baguettes). Rice &
Dill or Addas Polo recipe makes a great complement to this lovely
dish.
(Makes 6—8 servings)
Ingredients:
Preparation:
• Sauté onion and garlic in olive oil in a large sauce pan, until
golden brown.
• Add eggplant pieces to onion and garlic mixture, sprinkle with
salt, pepper, and turmeric and sauté for few minutes.
• Cover the pan, and cook on medium to low heat for 30 minutes;
there is no need to add water because eggplant cooks with its own
juice.
• Stir a few times to allow eggplant to cook evenly.
• Slice tomatoes and place them on top of the eggplants, cover and
cook for another 15-20 minutes or until the juice is reduced to a
minimum, and the eggplant and tomatoes are tender; then serve and
enjoy!
AddasPolo
(Makes 6—8 servings)
Ingredients:
• 1 large onion, sliced
• 3 garlic cloves, sliced
• ½ cup olive oil
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1/4 teaspoon ground saffron
• 2 cups lentils
• 1 teaspoon salt
• 2 cups water
• 2 cups basmati rice
• 4 cups water
• 2 teaspoons salt
• 3 tablespoons olive oil
• ¼ teaspoon ground saffron
• 1-2 tablespoons butter
Preparation:
• In a medium non-stick pot, sauté onion and garlic in ½ cup of
oil, until golden.
• Sprinkle with turmeric, cinnamon, black pepper, saffron, and set
it aside.
• In a medium sauce pan, combine lentils, 1 teaspoon salt and 2
cups water, and cook for 5-10 minutes. Reduce liquid to a minimum.
• In a large non-stick pot, combine rice, 4 cups water, 2 teaspoons
salt,
• 3 tablespoons olive oil, and bring to a boil; cook for 30
minutes, or until the rice has absorbed all the water.
• When the rice absorbs all the water, add cooked lentils and ½ of
the fried onion and garlic to the rice, and gently mix together.
• Sprinkle with saffron, top with butter, cover the pot, and cook
for another 30-40 minutes.
• Increase the cooking time a few minutes longer, for crispy,
delicious golden tahdig.
• Transfer Addas polo to a serving dish, top with the rest of the
fried onion and garlic. Place tahdig around the rice, and enjoy!
Recipes from Dory Gean Cunningham (Chef Demo on 7/18)
Frumenty
14 oz. Bulgur Wheat
4 cups Chicken Broth
2 egg yolks
Pinch of saffron
Salt to taste
Boil broth with saffron, add the wheat and simmer covered until
wheat is softened. (about 15 minutes)
Remove from heat and let stand for another 15 minutes.
Bring back to the boil for about 3 minutes then add eggs.
Historic References: Pleyn Delit (14th Century)
Cury on Englysch (15th century)
An Account of Several Work-Houses for Employing and Maintaining the
Poor: (1725)
The Forme of Cury (1780)
The Domestic Encyclopedia; (1804)
Cucumber Soup
3 large cucumbers or 4 medium peeled, seeded and chopped up
4 cups chicken or vegetable broth
1 cup cream
1 T dill chopped
Salt and white pepper to taste
In a Pot, put cucumbers and vegetable broth, and allow to cook for
about 15 minutes.
Once cooked through , mash thoroughly. Add cream, dill, and salt
and pepper to taste.
Historic References: The French Cook (1653)
A New and Easy Method of Cookery: (1755)
The British Housewife (Volume IV; 1756)
The Lady’s Monthly Museum (1802)
Demonstration Donation: Cucumbers from Avian Mead
Dill from Farmhouse Flowers and Plants
Veal Rolls
A thin slice of veal
Fresh sausage
Egg yolks
Flour
Take a thin slice of veal, pound it flat. Take a small amount of
sausage place in the middle and roll, tying it up. (If so desire,
roll it in the egg yolks then dredge in flour.) Place upon the
grill and roast for ½ hour.
Historic References: The French Cook (1653)
The British Housewife (Volume IV; 1756)
The First American Cookbook (1796)
A Ragout of Green Beans
2 ½ pounds of fresh Green beans
1 T granulated sugar
4 T Butter
2 T flour
½ cup thinly sliced onions
1 t salt
½ t pepper
¼ t nutmeg
2 egg yolks lightly beaten
½ cup heavy cream
Clean, snap ends and break in half the green beans. Put bean in
pot, add sugar and barely cover with water. Cover and bring to
boil. Allow to cook until the beans are tender (10-15 minutes).
Drain beans and set aside in colander.
In a saucepan melt butter, cook sliced onions until soft but not
brown. Add flour, cook and stir but briefly. Add green beans, salt,
pepper and nutmeg. Mix together the cream and egg yolks, then stir
into green beans. Let simmer for about 5 minutes, stirring
frequently, until thickened. Taste and adjust seasoning. Pour onto
a dish and serve immediately.
Historic References: William Verrall’s Cookery Book (1759)
The Lady’s Assistant for Regulating and Supplying the Table: (1777)
The Virginia Housewife (1824)
The Good Housekeeper (1841)
Demonstration Donation: Green Beans from Pleitez Produce
Onions from Penn Farm
Recipes from Salt & Pepper (Chef Demo on 7/11)
Brian’s Gazpacho
Serves (2 to 4)
Ingredients
• 2 large tomatoes, cut into chunks
• 1 cucumber, peeled, cut into chunks
• 1 medium onion, cut into chunks
• ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
• Juice from half lemon
• Salt to taste
• Garnishes—lemon zest, chopped basil, grilled corn kernels (see
recipe below)
Directions
1. Add all ingredients except garnishes to food processor or
blender.
2. Pulse to chunky stew like consistency.
3. Spoon mixture into bowls.
4. Top w/little lemon zest, basil, grilled corn kernels; serve.
Grilled Corn Kernels
Serves (about 1 cup)
Ingredients
• 2 ears of corn, husks removed
• Olive oil
Directions
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until
kernels are tender, not mushy and a bit charred. While grilling,
turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting
board), then cut down cob with sharp knife to remove the whole
kernels.
Brian’s Salsa with
Grilled Corn
Serves (2 to 4)
Ingredients
• 1 large tomato, chopped
• ½ cup grilled corn kernels (see recipe below)
• 1 medium onion, chopped
• ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
• 1 roasted red bell pepper, chopped (achieve this by grilling
whole red bell pepper until charred; wrap pepper in plastic wrap
for few minutes; unwrap; peel off skin, chop)
• Salt to taste
• 2 Tbsps. parsley, chopped
• 2 Tbsps. basil, chopped
Directions
1. In medium bowl, toss ingredients together.
2. Serve w/favorite bread or tortilla
Grilled Corn Kernels
Serves (about 1 cup)
Ingredients
• 2 ears of corn, husks removed
• Olive oil
Directions
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until
kernels are tender, not mushy and a bit charred. While grilling,
turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for a few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting
board), then cut down cob with sharp knife to remove the whole
kernels.
Chef Tee’s Sawa
Sawa Melon Salad
Serves (4 to 6)
Ingredients
• Handful of African Sawa Sawa greens
• Handful of African water leaf greens
• 1 cup watermelon chunks
• 2 peaches, sliced
• 2 plums, sliced
• 1 purple bell pepper, sliced
• 1 medium tomato, cut into chunks
• 2 Tbsps. (or to taste) apple cider vinegar
• 1 Tbsps. (or to taste) garlic olive oil
• Salt to taste
Directions
1. In large bowl, combine ingredients.
2. Let sit at room temperature for about 15 to 30 minutes, so
ingredients macerate (marinate in their own liquids flavors) to
produce more flavor.
3. Serve.
Chef Tee’s Minted
Eggplant Compote Served on a Baguette
Serves (2 to 4)
Ingredients
• 1 medium tomato, core removed
• 2 to 4 medium eggplants (use your favorite varieties)
• Garlic olive oil
• 1 Tbsp. (or to taste) vanilla honey
• 2 Tbsps. (or to taste) apple cider vinegar
• 2 Tbsps. parsley, chopped
• 2 Tbsps. basil, chopped
• 1 baguette, cut into ½-inch slices
Directions
1. Heat medium pot of water over medium-high heat; when starts to
boil; add tomato.
2. Boil for few minutes until peel starts to blister (technique is
called blanching).
3. Remove tomato from water immediately, plunge it into ice cold
water to stop cooking process (technique is called shocking).
4. Let tomato sit for few minutes to cool.
5. Use sharp knife to peel skin off tomato, cut in half, discard
pulp.
6. Chop tomato, add to medium bowl.
7. Add rest of ingredients except baguette to bowl; stir to
combine.
8. Spoon about a teaspoon of mixture on each baguette slice; serve.
Recipes from Lauren Von der Pool (Chef Demo on 6/27)
Grilled Corn with Zesty Olive Oil Sauce
Serves 6 to 8
Ingredients
-
8 ears of corn
-
2 Tbsps. Mistral
Olive Oil
-
1 tsp. garlic,
chopped
-
2 Tbsps. basil,
chopped
-
1 Tbsp. cinnamon
honey
-
2 Tbsps. Sauvignon
Blanc vinegar
-
1 Tbsp. basil olive
oil
-
½ cup white onion
chunks (grill w/corn until golden brown and tender, then chop
chunks into small pieces)
-
Pink Himalayan sea
salt to taste
-
Garnish—lemon thyme
honey and basil olive oil
Directions
-
Preheat grill.
-
Shuck corn; place
corn on hot grill; cook about 5 to 6 minutes or until golden
brown, kernels are tender but not mushy; transfer to platter.
-
In small bowl,
add rest of ingredients except garnishes; pour mixture on top
of corn; drizzle little lemon thyme honey and basil olive oil
on top.
-
Serve.
Grilled Eggplant and Zucchini Vegetable Medley
Serves 4 to 6
Ingredients
-
2 Asian eggplants,
cut in half
-
2 baby squash, cut
in half
-
2 baby zucchini,
cut in half
-
2 purple bell
peppers, cut into chunks
-
1 medium white
onion, cut into chunks
-
Pink Himalayan sea
salt to taste
-
¼ cup Sauvignon
Blanc vinegar
-
¼ to ½ cup Meyer lemon olive oil
-
2 Tbsps. lemon thyme honey
Directions
-
Preheat grill.
-
In large bowl,
add ingredients; toss together.
-
Put vegetables on
hot grill; cook 2 to 3 minutes on each side or until golden
brown, tender but not mushy.
-
Serve.
Grilled Cherry
Tomato Bruschetta
Serves 4 to 6
Ingredients
-
1 baguette
-
Pink Himalayan sea
salt to taste
-
2 cups cherry
tomatoes, cut into halves
-
2 Tbsps. basil
olive oil (plus extra for garnish)
-
2 Tbsps. blood orange olive oil
-
2 Tbsps. lemon basil, chopped
Directions
-
Heat grill.
-
Cut baguette into
1 to 2-inch slices; drizzle little basil olive oil on both
sides of slices; season both sides w/little salt.
-
Put baguette
slices on hot grill; cook 2 to 3 minutes on each side or until
golden brown and toasty.
-
In small bowl,
add cherry tomatoes, 2 Tbsps. basil olive oil, 2 Tbsps. blood
orange olive oil, lemon basil, salt to taste; toss ingredients
together.
-
Spoon about 2
Tbsps. of cherry tomato mixture on top of toasted bread.
-
Drizzle little
more basil olive oil on top; serve.
Grilled Heirloom Tomato Bruschetta
Serves 4 to 6
Ingredients
-
4 medium heirloom
tomatoes, sliced into ½ to 1-inch slices
-
Pink Himalayan sea
salt to taste
-
1 cup radicchio,
thinly sliced
-
¼ cup white onion
chunks (grill w/tomatoes until golden brown and tender, then chop
chunks into small pieces)
-
2 Tbsps. Sauvignon
Blanc vinegar
-
2 Tbsps. blood orange olive oil
-
Garnishes—basil olive oil and
lemon thyme honey
Directions
-
Heat grill.
-
Put tomato slices
on hot grill; cook 2 to 3 minutes on each side or until golden
brown, tender but not mushy.
-
In small bowl,
add rest of ingredients except garnishes; toss ingredients
together.
-
Spoon about 2
Tbsps. of radicchio mixture on top of grilled tomato slices.
-
Season to taste
w/salt; drizzle little basil olive oil and lemon thyme honey on
top; serve.
Apricot, Blueberry and Cherry Salad
Serves 2 to 4
Ingredients
-
1 cup blueberries
-
1 cup cherries,
pitted and halved
-
2 apricots, pitted
and sliced
-
2 Tbsps. lemon
thyme honey
Directions
-
In medium bowl,
toss ingredients together.
-
Serve.
Recipes from Chef Tee (Chef Demo on 6/20)
Beau's Grilled Romaine Lettuce w/Ciabatta Bread (The Croutons)
4 servings
Ingredients
2 heads of Romaine Lettuce
Olive oil
1/2 cup of fresh grated Parmesan Cheese
Salt and Black crack pepper
Directions
Rinse and dry the head of Romaine lettuce. Slice the Romaine in two
length wise and pull away the few leaves that will seperate when
you slice the lettuce. Drizzle liberally with olive oil and put a
little coarse salt, fresh cracked black pepper. Grate about a half
cup of Parmesan cheese. Then grill the lettuce. Look for the
lettuce to blacken a bit. The lettuce should have a nice char look
to it without having the lettuce wilt to much under the heat.
Sprinkle with cheese. Eat and Enjoy!
Cook Notes:
If you are going to be grilling chicken breast, you can always
slice up the chicken breast and serve it over your grilled Romaine
lettuce.
Grilled Ciabatta Bread (The Croutons)
Ingredients
1/2 teaspoon of Kosher Salt and Cracked Black Pepper
1/2 loaf Ciabatta bread
Olive oil
Directions
Cut Ciabatta bread in 8 slices. Cut bread on a bias. Drizzle bread
with olive oil. Add salt and pepper. Grill bread slices over medium
coals 2 minutes or until golden brown. Turn bread slices, and grill
an additional 2 minutes or until golden brown.
Chef Tee’s
Ratatouille
(Serves 4 to 6)
Ingredients
-
2 Tbsps. golden
raisins
-
2 Tbsps. red
currants
-
1 to 2 Tbsps. Chef
Tee’s curry (see recipe below)
-
½ medium onion,
chopped
-
2 Tbsps. olive oil
-
1 medium green bell
pepper, chopped
-
3 cloves garlic
(smash cloves w/flat, dull part of knife; dice; infuse w/1 tsp.
salt)
-
2 medium eggplants,
chopped
-
2 baby yellow
squash, chopped
-
1 large tomato,
chopped
-
Pepper to taste
-
Optional
garnishes—sliced mint and grapefruit flavored olive oil
Directions
-
In large skillet,
heat olive oil over medium-high heat.
-
Add all
ingredients except garnishes; cook until tender but not mushy.
-
Garnish with
mint; drizzle little grapefruit flavored olive oil on top.
-
Serve with
jasmine or your favorite flavored rice.
Chef Tee’s Curry
Ingredients
-
1 tsp. whole fennel
seeds
-
1 tsp. cumin seeds
-
1 tsp. coriander
seeds
-
½ tsp. saffron
-
1 tsp. olive oil
Directions
-
In small pan,
heat spices over medium-high heat until they are toasty and
fragrant.
-
Transfer heated
mixture to small food processor; add olive oil; combine. (You
can also use mortar and pestle to combine ingredients by hand).
-
Add to your dish.
Chef Tee’s
Grilled Okra, Corn and Tomatoes
(Serves 4 to 6)
Ingredients
-
1 pint okra
-
4 Tbsps. olive
oil
-
Salt and
pepper to taste
-
1 medium red
onion, sliced
-
2 cups
uncooked corn kernels
-
1 large
tomato, chopped
-
1 Tbsp.
balsamic vinegar
-
Optional
garnishes—sliced mint and grapefruit flavored olive oil
Directions
-
In medium
bowl, add okra, salt, 2 Tbsps. olive oil; toss.
-
Place okra
on hot grill; cook until golden brown; when done, chop.
-
While okra
cooks; heat large skillet over medium-high heat; add onions,
corn; cook until lightly browned.
-
Salt and
pepper to taste.
-
Add 2 Tbsps.
olive oil, tomato, grilled okra; cook until all vegetables are
tender, not mushy.
-
Toss in
balsamic vinegar; garnish with mint and grapefruit flavored
olive oil.
Recipes from Carla
Hall (Chef Demo on 6/6)
Swiss Chard Salad
with quick-pickled cukes and radishes
1 bunch swiss chard, fine chiffonade
3 kirby cucumbers, thinly sliced
1 pound assorted radishes, thinly sliced
2 fennel bulbs, thinly sliced
1/2 cup cilantro, roughly chopped
Pickling liquid:
1 1/2 cups water
7 cloves garlic
3 tablespoon canning or pickling salt
1½ cups granulated sugar
1½ cups white distilled vinegar (5% acidity)
1 teaspoon whole juniper berries
1 tablespoon yellow mustard seeds
Shallot Ginger Vinaigrette
1 small shallot, roughly chopped
2 cloves garlic
2 teaspoon ginger, grated
1 tablespoon Dijon mustard
¼ cup rice wine or champagne vinegar
¾ cup olive oil
Salt and pepper, to taste
1/2 cup pinenuts, toasted
1. Prepare
pickles:
Combine ingredients for pickling liquid in a medium-size pot.
Bring to a boil and pour over cukes, radishes and fennel in a
mason jar, just to cover. Allow to sit for at least 20 minutes.
2. Prepare
shallot vinaigrette: In a bowl, blender or food processor, add
shallots, garlic, ginger, Dijon and vinegar. Process until
smooth. Slowly pour in oil while blender is running to create an
emulsion. Season with salt and pepper.
3. Toss swiss
chard in vinaigrette and allow greens to wilt and soften. Drain
the desired amount of pickles and toss with cilantro.
4. Arrange the
tossed swiss chard on a plate and top with pickled veggies and
toasted pinenuts.
Enjoy.
Strawberry-Rhubarb Salsa
1 pint strawberries, diced
2 ribs rhubarb, diced
1 sprig rosemary
2 tablespoons chives, snipped
1/4 cup red onions or 1 small shallot, finely diced
1 clove garlic, minced
2 teaspoons red wine vinegar
1 tablespoon olive oil
pinch of sugar
S&P to taste
Combine all
ingredients, with rosemary twig and allow to macerate at least 30
minutes. Remove rosemary twig. Season to taste.
HINT: Serve with
pork, trout, game birds or duck.
Seared Cod in Spring Pea Broth with Minted Pea Pesto
Serves 4
4
– 5 oz cod fillets
1 tablespoon canola oil
1 tablespoon butter
2 cups spring pea broth, recipe follows
½ cup minted pea pesto, recipe follows
1.
Season each fish fillet with salt and pepper on both sides.
Heat a large skillet on medium high heat, then add canola oil.
Carefully place fillets in skillet, then add butter pieces. Cook
for 2-3 minutes on each side, then place skillet in 350 degree oven
to finish cooking, about 5 minutes.
2.
Pour ¾ cup of hot pea broth in shallow bowl. Place seared fish in
bowl, then topped with 2 tablespoons minted pea pesto. Garnish
with seasoned peas, mint and lemon wedges on top.
English Pea Broth
1 small onion, thinly sliced
2 tablespoons unsalted butter
2 cups chicken or vegetable stock
1½ cups English Peas, reserve ¼ cup for garnish
Salt and white pepper to taste
2 tablespoons heavy cream
1 tablespoon fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
1 teaspoon lemon zest
-
In medium
pot, melt butter and sweat onions until translucent. Add the
stock and bring to a boil. Season with salt and pepper.
-
Add the
peas and reduce heat to a simmer. Cook for 5 minutes or until
peas are tender. Season with a little more salt and pepper.
-
Puree
mixture in blender until smooth. Add the cream and mint. Puree,
then strain.
-
Garnish
with reserved cooked peas tossed in lemon oil and lemon zest.
Adjust seasoning, if necessary.
Minted Pea Pesto
2 cups frozen peas
½ cup fresh parsley
¼ cup fresh mint
3 cloves garlic
¼ cup pine nuts, toasted
¼ cup fresh Parmigiano Reggiano cheese
4 tablespoons
extra virgin olive oil
salt to taste
1.
Quickly blanch the peas in generously salted water until thawed.
Drain and immediately immerse the peas in ice-cold water to retain
the bright green color. Drain again, and transfer the peas to the
work bowl of a food processor fitted with a metal blade.
2.
Add the parsley, mint, garlic, pine nuts, and Parmigiano. Pulse 7
or 8 times until a chunky paste forms. Pulse again while drizzling
in the olive oil. When the mixture reaches the desired
consistency, stop and season to taste with salt. Store pesto in an
airtight container in the refrigerator for up to one week.
Recipes from Alba
Johnson (Chef Demo on 5/23)
Fresh Spinach, Garlic & Pine Nuts
1½ tbsp. extra
virgin olive oil
2 garlic cloves, minced
20-25 pine nuts or slivered almonds
½ tsp. red pepper flakes
¼ tsp. ground nutmeg
1 cup golden raisins
1 lb. fresh spinach leaves, rinsed and dried
Salt and pepper to taste
Directions:
1. Heat
the olive oil in a large sauté pan at medium heat. Add the minced
garlic. Cook and stir for 45-60 seconds until the garlic is just
golden and fragrant. Add the pine nuts, red pepper flakes, nutmeg
and golden raisins and sauté for 45-60 seconds.
2. Next,
add the fresh spinach in the hot pan. Quickly sauté for 3-4
minutes, gently folding the leaves up and over. Add salt and
pepper to taste. Remove from heat. The spinach will
continue to cook even after you have removed it from the stove.
Serves warn. Serves 4-6.
Warm
Carrot Salad of Maghreb
1 lb. carrots,
rinsed and peeled
3 tbsp. extra virgin olive oil
2 large garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. red pepper flakes
2 tbsp. red wine vinegar
5-6 sprigs fresh cilantro or Italian parsley, minced
Salt and pepper to taste
Directions:
1. In
a medium size saucepan, cook the carrots whole in boiling salted
water until just tender, about 10-15 minutes depending on the size
of the carrots. Do not overcook. Strain the carrots
well and cool them. When they have cooled, cut each carrot
into ¼ - " thick rounds or 2"sticks. Reserve.
2. In
a heavy skillet, heat the olive oil and add the garlic. Sauté
at medium heat for a minute. Next, add the cumin, coriander,
cayenne, red pepper flakes and the vinegar. Cook about a
minute until you can smell the wonderful fragrance of the oil and
spices. Add the tender carrot slices to the skillet and
simmer about 2 minutes in this dressing until the liquid is almost
absorbed, stirring often. Taste a carrot slice to check for
seasoning. Season the carrots with salt and pepper if needed.
Remove the carrots from the heat and add the fresh chopped cilantro
or parsley. Gently toss. Serve warm or at room
temperature. Serves 4-6.
Recipes from Roger Codding
Creamy Chicken and Vegetable Curry with Saffron Rice
Ingredients:
- 3 LBs chicken breast¬cubed
- 1 cup low-fat plain yogurt
- 2 teaspoons garlic powder
- 2 teaspoons lemon pepper
- ½ cup olive oil
- 2 teaspoons salt
- 1 LB mix of fresh or frozen Asian vegetables (bok choy, carrots, snow peas, broccoli, bamboo shoots)
- 1 cup saffron rice (Mahatna makes a terrific yellow saffron rice)
To Prepare:
- Cube chicken breast
- Combine with yogurt, spices, olive oil, salt. Marinate for at least one hour, up to overnight.
- Sautee chicken (in marinade) until ¾ of the way done
- Add chopped veggies, stir to combine. Cook for 5 minutes, until softened.
- Add uncooked rice (if too much of the marinade has cooked off, you may need to add up to a half cup of water to make sure the entire mix of chicken, rice, and veggies is coated by the creamy curry sauce)
- Cook for approx. 20 minutes, stirring constantly, until rice is cooked through.
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Recipes from Chef Mitchell
Southwestern Grilled Chicken
W/ Roasted Corn & Black Bean Relish
Ingredients:
- 2 chicken breast
- 1Tsp garlic minced
- 1tsp chili powder
- 1tsp cumin
- 1tsp paprika
- 2 Tsp fresh cilantro
- ½ cup corn
- ½ cup black beans (rinsed)
- ¼ cup fresh diced tomatoes
- 1Tsp diced red onions
- 2Tsp fresh lemon juice
- 3Tsp olive oil
- Salt and Pepper To Taste
Marinade
Combine all spices. Combine ½ Tsp garlic, 1 Tsp cilantro, 1Tsp lemon juice and 1Tsp olive oil. Rub marinade on chicken. Sprinkle with ½ of the spice mixture and reserve remaining spices for relish. Sprinkle with salt and pepper. Marinate for at least ½ hour 24 hours WOW!!!!!!! Grill, Sautee or Bake. Whichever style of cooking method you prefer.
Cook until internal temperature 165 degrees.
Relish
Roast corn with ½ tsp of olive oil salt and pepper 350 degrees preheated oven 10-12 minutes or until some kernels are slightly golden brown. Combine remaining ingredients: spice mixture, 1 Tsp cilantro, 1/2 Tsp garlic, black beans, diced tomatoes, diced red onions, 1 Tsp lemon juice, and 2 Tsp olive oil. Salt and pepper to taste.
|
Recipes from Amy Cooper
Light Pumpkin Dip
Ingredients:
- 1 package light cream cheese (1/3 less fat) room temperature
- 3/4 cup pumpkin puree
- 1/2 cup of packed Splenda brown sugar blend
- 1 tablespoon pumpkin pie spice
- 1 tablespoon sugar free maple syrup
Combine cream cheese, pumpkin, and brown sugar with electric mixer on medium speed until blended. Add spice and syrup and mix on high speed until smooth and fluffy.
Serve with fresh apple slices and reduced fat graham crackers.
Yummy Pumpkin Fudge
Ingredients:
- 3 cups sugar
- 1 1/2 sticks margarine- room temperature
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 package of butterscotch chips
- 1 jar of marshmallow fluff
- 1 teaspoon of vanilla extract
- 2 cups of chopped pecans
- 1 cup marshmallows
In a heavy saucepan, combine sugar, margarine, milk, pumpkin and spice. Bring mixture to a boil stirring constantly for approximately 10-12 minutes until mixture is thick and has reduced. Remove from the heat and stir in butterscotch chips until dissolved. Stir in marshmallow fluff until incorporated. Stir in 1 cup of pecans and vanilla. Pour mixture into a greased cookie sheet and spread evenly. Top with marshmallows and remaining pecans. Let set at room temperature for one hour. Chill in the refrigerator until completely set, about 1-2 hours. Cut and enjoy.
Click here for more pumpkin recipes from Amy
|
October 11th , 2009
Gnocchi di Patate – Potato Dumplings with Veal Ragu and with Gorgonzola Sauce
Recipe from Antonio Lombardi of al Sospiro Restaurant
Serving for 4 people
- 2.5lb potato
- 10oz all purpose flour
- 1 egg
- pinch of salt
- boil the potatoes whole until cooked through – about 45mins
- peel then let cool
- smash the potatoes, add flour and the whole egg
- knit well until uniform
- make long strips about 1/2in diameter
- cut up in 1in bits
- curl with back of a fork
- bring to boil a pan with 1gal of water
- add salt to taste
- drop in dumplings, cook until they float
- drain and pour in a bowl
Veal Ragu Sauce
- sauté minced veal
- add fresh diced or canned peeled tomatoes
- add salt and black pepper to taste
- let simmer for 15 mins
- add sauce to the bowl with dumplings
- add fresh grated Parmesan cheese
- mix to coat dumplings with sauce
- serve single portions in a medium size pasta bowl
Gorgonzola Sauce
- mix water and some cooking cream in a medium size sauce pan
- add Gorgonzola cheese and let it melt over low heat
- add sauce to the bowl with dumplings
- add fresh grated Parmesan cheese
- mix to coat dumplings with sauce
- serve single portions in a medium size pasta bowl
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September 27th , 2009
Roasted Butternut Squash Chili with Crisp Polenta Rounds
Recipe from Carla Hall
Makes 2 quarts or 8 to 10 servings
- 2 tablespoons vegetable oil
- 2 medium onions, finely diced
- 6 medium cloves garlic, minced or grated on microplane
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- Salt to taste
- ½ cup roasted tomatoes
- 1 can chick peas, drained and rinsed
- 3 cups vegetable broth
- 3 pounds butternut squash, diced into ½” cubes
- 1 tablespoons brown sugar
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
- Ground black pepper, to taste
- Heat large pot on medium-low heat. Add oil, then onions. Cook for 5 minutes or until soft. Add garlic and continue to cook until onions are translucent and sweet. Stir in cumin, paprika and salt
- Add roasted tomatoes, chick peas and vegetable broth. Check seasonings. Simmer for 20 – 25 minutes
- Preparing the squash: In a large bowl, toss butternut squash in olive oil and salt & pepper. Pan roast squash in small batches until seared nicely and golden brown. Set aside. (Squash should be slightly crunchy.)
- Add brown sugar and fresh oregano. Adjust seasoning (salt or more brown sugar, if necessary.) Add squash 10 -15 minutes before serving. Serve with crispy polenta
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September 27th , 2009
Crisp Polenta Rounds
Recipe from Carla Hall
½ sheet pan or about 30 - 2” rounds
-
6 cups water
- Table salt, to taste
- 1 ½ cups medium-grind cornmeal, preferably stone-ground
- 3 tablespoons unsalted butter, cut into large chunks
- ¾ cup grated cheddar cheese, plus more for garnishing
- Ground black pepper
- Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium high heat. Reduce the heat to the lowest possible setting, add 1½ teaspoons salt, and pour cornmeal into the water in a very slow stream from a measuring cup, while whisking in a circular motion to prevent lumps
- Cover and cook about 30 minutes, stirring vigorously with a wooden spoon once every 5 minutes and making sure to scrape clean the bottom and corners of the pot. Cook until the polenta has lost its raw cornmeal taste and becomes soft and smooth
- Stir in butter, cheddar, salt and pepper to taste. Spread hot polenta in buttered or oiled sheet pan. Place wax paper or parchment paper on top and smooth with hands. Chill
- When totally cooled, punch polenta out into rounds or cut into squares. Heat oil in pan and fry polenta rounds and/or squares until lightly brown. Drain on paper towels. Server with chili
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September 13th , 2009
Shakshuka
Recipe from Debbie Amster
- 2 pounds fresh tomatoes, chopped, or one 28-ounce can tomatoes
- 2 large onions, chopped
- 3 tablespoons, extra-virgin olive oil
- 2 green, red or yellow peppers, chopped
- 6 cloves garlic, chopped
- 2 teaspoons salt, or to taste
- 1/2 teaspoon sweet paprika
- ½ teaspoon hot paprika
- 1 teaspoon cumin
- 2 tablespoons chopped fresh parsley
- 2 teaspoons tomato paste
- 12 large eggs
- In a large frying pan sauté the onions with a pinch of sea salt in oil 3-5 minutes. Add garlic and peppers and sauté an additional 3 minutes. Add tomatoes and spices and cook for about 30 minutes stirring occasionally.
- Beat eggs and pour over tomato mixture and stir occasionally until set.
Adjust seasonings to your taste. Eggs may also be poached in the sauce.
|
September 13th , 2009
Moroccan Tomato Salad
Recipe from Debbie Amster
- 6 plum tomatoes, chopped
- 2 tablespoons red onion, chopped
- 4 sprigs flat-leaf parsley, chopped
- 2 tablespoons capers
- ¼ cup minced dill pickles
- 6 pitted green olives, minced
- 2 pickled hot peppers, chopped
- ½ of a preserved lemon, skin only, rinsed and finely chopped
- ¼ cup vegetable oil
- ¼ cup lemon juice
- Salt and pepper
Place all ingredients a bowl and mix well.
|
August 30th , 2009
Sausage, Onion & Pepper Penne
Recipe from Jason Casassa
Servings: 4 to 5
Ingredient |
Quantity |
Pasta, penne, cooked |
2 lb |
Olive Oil, 80/20 |
3 Tbl |
Green Pepper, julienne |
12 Oz |
Spaghetti Sauce, Pandini's or personal favorite |
3 Cups |
Sausage Mild Italian Rope, roasted, sliced thin |
12 Oz |
Caramelized Onions |
8 Oz |
Parmesan Cheese, shredded |
1/4 Cup |
Parsley, Flat Leaf, {Chopped Fine} |
1Tbl |
Fresh Baked Bread, Optional |
|
- Place sauté pan over high heat. Add oil and sauté peppers 3-4 minutes or until tender.
- Ladle spaghetti sauce into the bottom of the sauté pan, and reduce heat to medium-low.
- Add sausage and onions to the sauté pan and reheat quickly to 165°F.
- Place pasta portion into (212˚F, or boiling) hot water bath for 30 seconds to re-heat.
- Add hot penne portion to the pan and toss to coat; reduce heat to low for 1-2 minutes.
- Remove pasta from pan and place on a service plate. Pull the sausage, peppers and onions to the top of the pasta in view, and pour any remaining sauce over the sausage and pasta.
- Garnish entire plate with shredded parmesan cheese and chopped parsley.
- Serve with bread if desired.
|
August 2nd , 2009
Peach & Coffee BBQ Sauce
Recipes from Howard Foer. Howard served grilled duck breast with the Peach & Coffee Sauce
- 1 medium Onion -- Rough Chop
- 2 tablespoons Groud Coffee -- In Coffe Filter and Cheese Cloth
- 1 stick Cinnamon
- 1 tablespoon Ground Corriander
- 1 teaspoon Cumin
- 1/2 teaspoon Red Pepper flakes
- 1 cup Red Wine Vineager
- 10 whole Peaches -- Peeled & Cut off Pit
- 1 teaspoon Salt
Peel Peaches and take meat off the stone
Saute Onion in pan with Cinnamon Stick and tied up coffee sachet
Add all ingredients to the saute pan and simmer until reduced by about half
Once reduced remove sachet of coffee and cinnamon stick temporarily
Use a Hand emersion blender to puree the mixture
Add Sachet and Cinnamon stick back into mixture
Reduce until the thickness covers the back of a spoon
Chill and serve as you determine
Yield:
"1 1/2 quarts"
|
August 2nd , 2009
Peach Soup
Recipe from Howard Foer
- 12 whole peaches Peeled
- 2/3 cup orange juice
- 1/3 Cup Sugar Amount depends on sweetness of
- Peaches
- 3 ounces Peach Schnapps
- 3 ounces Cointreau
- Pinch Cinnamon
- Pinch Nutmeg
- 1/2 Ounce Ginger Peeled
- Pinch Salt
Peel Peaches and Take Meat off Stone
Add all ingredients to sauce pan reserving the peaches
Bring to a simmer and add Peaches
Take off heat and let stand until room Temperature
Puree in Blender
Pass Through Fine Sieve Refrigerate and Serve
Description:
"Summer Peach Soup"
Yield:
"6 ounces" |
August 2nd , 2009
Basil Blueberry Vinaigrette
Recipe from Howard Foer
- 3 Cups Olive Oil
- 2/3 Cup Vinegar -- Of Choice
- 2 Cups Basil -- Leaves
- 1 Whole Shallot
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Dijon mustard
- 2/3 Cup Fresh Blueberries
- Salt and pepper
Add Shallot, lemon, mustard and vinegar to blender
Blend ingredients until smooth
Slowly pour olive oil into blender
Add all basil and blend until desired look
Add salt and pepper
Add blueberries and pulse the blender until they just break
Description:
"Summer Basil Blueberry Vinaigrette"
Yield:
"32 ounces" |
July 26th , 2009
Chilled watermelon salad with Feta and Mint
Serves 20 Recipe by Joe Fleischman
Ingredients:
- 1 Medium seedless watermelon, about 5lbs 8oz. crumbled feta 1oz. fresh
- mint or to taste
- 1 tsp sea salt
- Juice of 1 lime
Method:
- Cut watermelon into 4 pieces, remove flesh from skin. Cut watermelon
in 1/2" dice and place in mixing bowl
- Seperate mint leaves from stems and roughly chop. Add to mixing
bowl with melon
- Add crumbled feta to mixing bowl and sprinkle with salt and lime juice
- Stir all ingredients together and chill for at least 1 hour. Serve
|
July 19th , 2009
Cold Cucumber Yogurt Soup
This is a delightfully refreshing soup for a hot summer day Recipe by Debbie Amster
- 4-5 Kirby cucumbers peeled, seeded and diced (or substitute 1 English cucumber)
- 3 cups organic unflavored yogurt (preferably whole milk yogurt)
- ¼ cup chopped scallions
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh dill
- 2 Tbs. chopped fresh oregano or ½ tsp dried
- 1 Tbs. chopped fresh thyme or ½ tsp. dried
- 4 Tbs. chopped fresh tarragon or ½ tsp. dried
- 2 cloves garlic minced
- ¼ cup walnuts chopped
- 1-2 tsp. sea salt (to taste)
- freshly ground black pepper (to taste)
- 1 cup cold water (or more for desired consistency)
- ½ cup raisins
Garnish:
Additional scallions, dill, chopped chives or dried mint.
Combine ingredients, mix well and refrigerate for at least 4 hours. Adjust seasoning. Serve garnished with additional scallions, chives, dill or dried mint.
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June 28th , 2009
Donna Klein
From The Tropical Vegan Kitchen by Donna Klein (Penguin Books , 2009)
Serve with tortilla chips or as a side salad.
Yields about 3 cups
2 medium ripe tomatoes (about 6 ounces each), chopped
- 1 cup cooked and cooled fresh yellow or white corn
- 3/4 cup chopped red bell pepper
- 1 small red onion (about 4 ounces), chopped
- 1/4 cup chopped fresh cilantro
- juice of 1 to 2 limes
- 1 tablespoon extra-virgin olive oil
- 1 to 2 jalapeno chili peppers, seeded and finely chopped
- 1 to 2 teaspoons chipotle puree
- ½ teaspoon coarse salt, or to taste
In a medium bowl, toss all ingredients until well combined.
Cover and refrigerate a minimum of 1 hour or up to 2 days. Serve chilled or return to room temperature.
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May 31st, 2009
Asian Spring Rolls (makes 12 rolls) Recipe by Debbie Amster
- 12 8 1/2 inch Rice Paper Wrappers
- 3 sheets of toasted nori quartered
- 1/2 Cup Fresh Mint, Cilantro, Thai or regular Basil (or a combination) leaves
- ½ cup arugula or watercress
- 6 Scallions cut into slivers the long way
- 1 pint sprouts (sunflower, alfalfa, radish, broccoli, etc.)
- 1 ripe avocado sliced thin
- Place warm water in a pie plate.
- Prepare the other ingredients and set them out on your work surface.
- Place 1 rice paper wrapper at a time in the warm water and let soak for 20 seconds or until soft.
- Place on a cutting board or clean surface. Place a piece of nori on the bottom two-thirds of the rice paper. Place some of each of the remaining ingredients on top of the nori, being careful not to overstuff the roll, as the wrapper will tear if it is too full.
- Roll one side of the rice paper over the veggies into a cylinder and then fold in the sides and continue rolling into an “egg roll” shape. The rice wrapper is sticky when it’s wet, so it will adhere to itself. The rolls are best served the same day. If storing in the refrigerator, cover them well with plastic wrap or a damp cloth so that they don’t dry out.
- Serve with dipping sauce.
*Other options for filling – 2 cups chicken, cooked and shredded; 1 dz. Cooked shrimp-peeled and cut in half the long way; 1 cup feta cheese; 1 medium carrot julienned; 1 shredded raw beet; 1 cucumber peeled and julienned; 1 cup shredded cabbage; 1 cup cooked rice noodles or vermicelli; 1 cup cooked salmon
**Note: Rice paper wrappers can be found in Asian markets, Roots and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won’t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.
Dipping Sauce (makes 1/2 Cup)
- 1/4 Cup Peanut or Almond Butter
- 1 Tbsp Rice Vinegar
- 1 Tbsp Warm Water
- 2 Tbsp Soy Sauce
- 1 Tsp Toasted Sesame Oil
- Place all the ingredients in a bowl and whisk until smooth.
*Note –to add spice use 1-2 tsp. Sriracha Hot Chili Sauce or other hot sauce. |
May 17th, 2009
Vanilla Yum Cups
This recipe is a very friendly kids recipe, it is designed to provide your child with a very healthy fun nutritious snack that they can make at home anytime, and share with friends.
In addition they can freeze garnish, and serve anytime.
Recipe developed by Lowry Martin of "Have Your Cake And Eat It Too" (veggiecakes.@aol.com) and her granddaughter Jayla Henderson. At the market, the recipe was demo'd using whole-wheat crepes instead of pastry cups. Crepes can be found ready-made in large supermarkets.
| Ingredients: |
| 10 Whole Wheat Pastry Cups
|
| 16 oz Yams |
| 4 oz Yo-Baby Yogurt (Banana, Vanilla, or, Blueberry) |
| 6 Teaspoons Agavi |
| |
Procedure:
Blend yams, yogurt, and Agavi together in one mixing bowl. Once blended, place spoonful in each whole wheat pastry cup. Garnish each pastry cup with whip cream, blueberries/strawberries and cinnamon/ or chocolate powder.
Makes approx 10 - 2 .5 oz servings
90 Cal, 2 grams fat, 0.5 Saturated, 2 grams fiber, 1 gram protein
|
May 10th, 2009
Salata Hummus
Chickpeas Salad
(Kay Karim)
- 18 oz can chick peas
- ½ cup diced fresh tomatoes
- ¼ teaspoon salt
- ¼ cup chopped scallions
- ¼ cup chopped Italian parsley
- Juice of one lemon
- 2 tablespoons vinegar
- 2 tablespoons olive oil
Open the chickpeas can and pour the content in a colander. Wash the chickpeas and leave to drain for a few minutes.
Place the chickpeas in a bowl. Add tomatoes, scallions, parsley and salt. Add the lemon, vinegar and olive oil. Toss the salad and refrigerate for 30 minutes before serving.
Green Beans with Tomatoes
Fasulia Khathra
(Kay Karim)
- 1 pound fresh or frozen green beans
- 2 tomatoes diced
- 1 large onion sliced
- 1 8 oz can tomato sauce
- 1 teaspoon Salt
- 1/3 cup extra virgin olive oil
- 1 teaspoons Allspice
- 1 teaspoon black pepper
- 1 cup water
Sauté the onion in oil for 5 minutes.Sprinkle with salt and spices. Add the diced tomatoes, beans, tomato sauce and water. Cover and bring to boil. Then simmer for 20 minutes on medium heat till beans are tender. Serve with rice
Rice with Carrots ( vegetarian)
Timman bil Jizar
(Kay Karim)
- We make this recipe during Lent.
- 1 cup chopped carrots
- ½ frozen peas
- ½ cup chopped onions
- 1 cup rice
- 2 cups water
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon Arabic spices
Bring the water to boil and drop the carrot in the water. Leave them in the boiling water for ten minutes. Reserve the water to cook the rice with.
In the meantime, sauté the onions in oils and add the salt and spices. Strain the carrots and add them to the onion mixture, and sauté them for five minutes.
Wash the rice in water and add to the onion and carrot mixture. Sauté rice with the vegetables for three minutes. Add water and bring to boil. When water is almost absorbed, lower the heat.
Add the frozen peas and stir the rice mixture. Leave it to simmer till rice grain is soft.
Fluff the rice with a big spoon and leave the pot lid halfway open to let the steam out for 10 minutes.
Serve with pickles.
Variations: You could add one cup of chopped mushrooms to the onions and sauté them together. Sometimes we add chopped truffles to the onions mixture when truffles are in season.
Zucchini with Tomatoes (Vegetarian)
Tapsi Shijar
You can use yellow squash for this recipe too.
(Kay Karim)
- 4-5 zucchinis
- 1 large onion sliced
- 4 cloves of garlic sliced
- 1 large tomatoes sliced
- 1 8 oz can tomato sauce
- 1 cup water
- ½ teaspoon salt
- ½ tsp black pepper or Arabic spice
- ¼ cup olive oil
Wash the zucchinis and place in a colander. Use a vegetable peeler to peel the zucchinis.
Slice the zucchinis in half inch slices. Slice the tomatoes and the onions too.
Heat the oil in a deep sauté pan. Add the onions and garlic and stir for 5 minutes. Arrange the tomato slices on top of the onions. Sprinkle the salt and pepper on top.
Add a layer of zucchinis and spread the tomato sauce over it.
Cover the pan to simmer for 5 minutes. Pour a cup of water over the zucchinis and bring to boil.
Reduce the heat and simmer for 20 minutes till the zucchinis are tender.
Serve with white plain rice.
Yogurt Dill Sauce
(Kay Karim)
- 2 cups plain low fat yogurt
- 2 cloves garlic chopped
- ½ cup fresh dill chopped
- ½ tsp salt
Put the yogurt in a bowl.
Combine all the ingredients and mix well.
Cover the bow and refrigerate for 30 minutes for the flavors to blend before serving.
Serve this sauce as a dip or with rice.
|
November 9th, 2008
Harper Caron from Uncle Julio's Rio Grande Cafe in Bethesda
VEGETABLE QUESADILLAS
| Ingredients: |
|
| Flour Tortilla |
4 each |
| Monterrey Jack Cheese Grated |
4 oz. |
| Vegetable Mix |
5 oz. |
| Sliced Poblano Peppers, Onions, Button Mushrooms |
|
| Guacamole and Sour Cream for Garnish |
|
Procedure:
- Place the four tortillas on a flat top griddle and spread 1 oz. of cheese per tortilla.
- Cook until cheese is slightly melted. Approx 30 seconds.
- Sautee vegetable mix in a little olive oil or butter until onions are semi-translucent and peppers and mushrooms are tender.
- Split and spread warm vegetable mix between two of the tortillas.
- Place the second tortillas with the melted cheese over the tortillas with the vegetable mix; using a spatula press down and flip over.
- Cook for 10 more seconds.
- Using a pizza cutter or sharp knife, cut in half and then each half in half again.
- Arrange 8 pieces around plate. Garnish with guacamole and sour cream in the center of the plate.
|
November 2nd, 2008
Ris Lacoste
Endive , Walnut, and Maytag Blue Cheese Salad with Port Vinaigrette
Serves 6
- 3 heads endive
- 1 head frisée, separated from the stem, cleaned and spun dry
- 1 small head of radicchio, cut into 1/2” bands
- 6 oz port vinaigrette (see recipe)
- 1 medium red onion, cut into julienne
- 1 cup walnuts, toasted, chopped and dusted
- 9-12 oz Maytag Blue Cheese OR blue cheese of your choice, crumbled
- 3 Bartlett or Bosc pears, raw or poached (see recipe)
Toast the walnuts in the oven until lightly colored, about 10 minutes. This will activate the nut oils and help bring out their natural sweetness. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or “dust” is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
Arrange 4-5 spears of endive across the top of each plate. Toss together the frisee, radicchio, onions, walnuts and some of the port vinaigrette. Season with salt and pepper. Taste and adjust to your liking with more vinaigrette, salt or pepper. Be careful not to overdress. Place a fluffy cluster of the salad mix in the center of each plate at the base of the endive spears, letting a bit of onion and walnut fall on the spears. Drizzle a bit of dressing on each endive spear. Arrange fanned slices of pear wherever you like and sprinkle with a generous amount of crumbled blue cheese, making sure to let some fall on each of the endive spears. Delicious.
Port Vinaigrette
Makes 3 cups
- 2 cups port
- 1 cup red wine vinegar
- 1 T Dijon mustard
- 2 oz honey
- 2 shallots, diced
- 2 cups peanut oil
- 4 oz walnut oil
Reduce 2 cups port to 1/4 cup. Combine reduced port, red wine vinegar, Dijon mustard and shallots in a non-reactive bowl. Place a wet towel under the bowl to keep it in place, allowing you to have both hands free to whisk. Whisk ingredients together and then emulsify with a steady drizzle of peanut oil and then walnut oil. Taste for balance before all of the oil is added. More or less oil may be needed depending on the acidity of the vinegar. Season with salt and pepper. Taste and adjust to your liking. The vinaigrette will last at least a month, covered in the refrigerator and is best used at room temperature.
Poached Pears
- 3 firm but ripe Bartlett or Bosc pears, peeled, stems left on
- 2 cup port
- 1 cups water
- 1 cup sugar
- 1 vanilla bean
Combine the port, water, sugar and scraped vanilla bean in a small, non-reactive sauce pan, just large enough to hold the pears. Thepoaching liquid should reach half way up the pears (adjust with more port/water/sugar if necessary). Bring to a boil and then gently simmer, turning the pears occasionally so that all sides are coated. Cook until the pears are soft, about 45 minutes. Store pears in their poaching liquid to continue the coloration. They can be prepared 2-3 days ahead and kept covered in the refrigerator. The poaching liquid can be saved and used again or reduced to make a syrup or sauce for other uses. |
October 26th, 2008
Founding Farmers’ 17 Vegetable Salad
- ¼ cup asparagus, blanched, 1 inch cuts
- 2 ounces jicama, diced into ½ inch cubes
- 1 hard boiled egg, quartered
- 2 baby red beets, cooked & quartered
- ¼ cup Pecans
- 1 cup Napa cabbage, diced
- ¼ cup cannellini beans
- ¼ cup Parmesan cheese, large chunks
- ½ avocado, diced
- ¼ cup frozen peas, thawed
- ¼ cup red seedless grapes, washed & whole
- 5 each teardrop tomatoes
- ¼ cup red cabbage, diced
- ¼ cup red onion, finely diced
- 1 cup iceberg lettuce, diced
- 1 cup romaine lettuce, diced
- 3 fl ounces Vinaigrette dressing
Mix all ingredients together in a large bowl and serve in serve in a chilled salad bowl.
Top with croutons.
This salad may be made year round by substituting seasonal vegetables for those that may be out of season or hard to find.
Chef Graham Duncan, Executive Chef
Founding Farmers
1924 Pennsylvania Ave. NW
Washington, DC 20006
202.822.TRUE (8783)
www.WeAreFoundingFarmers.com |
September 21st, 2008
Herb Syrups
Susan Belsinger©2006
Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets. Make these when you have fresh herbs in abundance, their flavor and aroma will bring a brightness to fruits and desserts. Although I have been making herbal infusions and syrups for over twenty years, I have expanded my repertoire since reading The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000. This recipe is adapted from his Master Recipe for Herb-Infused Simple Syrup. He also does inspiring things with milk and cream-based infusions.
Makes about 2 cups
- 1 1/2 cups water
- 1 1/2 cups sugar
- About 8 to 10 herb sprigs or a large handful of leaves
To make an herb syrup, combine the water and sugar in a small saucepan. Add the herb leaves and bruise them gently against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat and let stand for at least 30 minutes. Remove the leaves and squeeze them into the syrup to extract their flavor. This syrup can be made ahead and kept in the refrigerator for about 2 months, or frozen for 4 months.
Fresh Herbs, Flowers, and Spices to use for Syrups:
Amounts of fresh herb leaves, flowers, and seeds used will vary and depend upon the flavor of each individual herb, the list below is for sprigs about 4 or 5 inches long.
- Anise hyssop—6 to 8 sprigs with flowers, or a handful of flowers
- Basil—6 to 8 sprigs of anise, cinnamon, green, or lemon basil, flowers are good
- Bay—10 to 12 leaves
- Bergamot—6 to 8 sprigs, or handful of flowers
- Gingerroot—5 or 6 thin slices of peeled root
- Lavender—10 flower spikes or 1 tablespoon flowers
- Lemon balm, lemon thyme, or lemon verbena—8 to 10 sprigs
- Mint—10 to 12 sprigs of orange mint, peppermint, or spearmint
- Rose—1 generous cup rose petals
- Rosemary—5 or 6 sprigs
- Sage—4 common sage sprigs; 6 fruit-scented or pineapple sage sprigs
- Scented geraniums—12 to 15 leaves, or handful of flowers
- Sweet Woodruff—1 generous cup small sprigs and/or flowers
- Tarragon or Mexican tarragon—6 to 8 sprigs
- Vanilla—1 bean, halved and split lengthwise
- Violas—1 generous packed cup violets, johnny-jump-ups, or pansy petals
Summer Greek Salad
Susan Belsinger©2008
Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is and savored many of them, all a variation on this theme, in the height of the season. The tomatoes there, I might say, were the best that I have ever eaten—sweet and tart and red and bursting with juice. In restaurants and the market, I only ever saw English cucumbers, so they were served with the skins and had no big seeds. If you are using a waxed cucumber, it must be peeled. It was caper season, and let me tell you, fresh cured capers are something that we don’t see here! Ours are small and briny, so I generally rinse them before using. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.
Serves 2
- 1 cucumber, washed and sliced medium-thin
- 1 large or 2 medium tomatoes, cored and sliced
- Salt and freshly ground pepper
- 1 piece, about 4-ounces feta cheese, sliced in half lengthwise very thin
- A few slices of thinly sliced onion
- Handful of Kalamata olives
- About 2 teaspoons capers, optional
- Extra-virgin olive oil
- About 1 1/2 to 2 teaspoons fresh chopped oregano leaves or about 1/2 teaspoon dried oregano leaves, crumbled
Arrange the cucumbers on a plate and lay the tomato slices over them. Season lightly with salt and pepper. Lay the feta slices on the tomatoes and scatter the onions over the cheese. Scatter the olives and capers over the salad. Drizzle about 1 tablespoon olive oil, or a little more overall and scatter the oregano on the top of the salad as garnish. Serve with crusty bread and a glass of wine or a cold beer. Yassou! |
September 14th, 2008
Italian Bread Salad with Tomatoes
Recipe byJudith Newton
Serves: 4
- 4 large ripe tomatoes, any variety
- Stale bread (at least day-old), in equal volume to tomatoes
- 1/4 cup olive oil
- 1/4 cup Balsamic vinegar
- 1 bunch basil leaves
- 1 cup Parmesan cheese, grated or shredded
- Salt and pepper to taste
Directions:
Chop tomatoes coarsely. Measure the volume in a measuring cup and put in
salad bowl. Cut or break bread into roughly equal-sized pieces to
tomatoes, measure equal volume, and add to bowl. Mix well to let the bread
absorb the tomato juices. Combine oil and vinegar (my favorite way is to
shake them in a small jar until they form an emulsion) and add to bowl. Cut
the basil leaves into a chiffonade and add. Add cheese, salt and pepper and
mix gently. Serve.
This recipe can be varied in any number of ways. You can add cucumber,
green or yellow peppers, other herbs, or whatever you have on hand. You
can also add raw or roasted garlic.
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September 7th, 2008
Tianna Feaster
Personal Chef
Feast Your Eyes on This
202-494-5415
www.feastyoureyesonthis.net
tiamichelle@gmail.com
Grilled Tuscan Skirt Steak w/Caprese Salad
Yields: 4
Grilled Tuscan Skirt Steak
Ingredients:
- 1 ¼ to 1 ½ lb skirt steak, trimmed
- Kosher salt
- Freshly ground crack pepper
- ½ cup Tuscan extra-virgin olive oil or regular extra virgin olive oil
- 1 tablespoon fresh rosemary leaves
- 2-3 cloves of minced garlic
- 1 TBL of fresh chopped Italian Parsley
Directions:
Prepare a medium-high grill fire, gas or electric grill. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. While the grill is preheating, rub your steak with garlic, salt, pepper, Italian parsley, rosemary and the extra virgin olive oil. Set aside. Grill the steak turning occasionally (5-8 minutes) until prepared to medium or medium well. Move the steak to a cutting board and let rest for 3 minutes. Cut each piece crosswise into 4 - to 6 inch-long pieces and then, holding your knife at a slight angle, cut each piece on a bias (across the grain into this slices). Serve with salad and enjoy.
Cooks Notes:
If you don’t have a grill you can use your broiler. Set temperature to 450 or medium-high.
Yields: 4
Caprese Salad
Ingredients:
- Large, ripe tomatoes
- 1/2 pound fresh mozzarella cheese, drained and sliced
- 1/2 cup fresh basil leaves
- 1-2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 Tbsp. extra virgin olive oil
- 2 TBL balsamic vinegar
Directions:
Slice tomatoes and mozzarella cheese into ¼ inch thick. Arrange tomato, cheese slices and basil alternately overlapping on a serving platter. Sprinkle the minced garlic. Season to taste with salt and pepper. Whisk oil and vinegar together. Drizzle over the salad and serve.
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August 24th, 2008
Veggie Pizza Wraps
From Lowry Martin, "Have Your Cake and Eat It, Too"
veggiecakes@aol.com
Ingredients
- Spinach Wraps
- 6 oz Morning Star Veggie Crumbles
- 4 oz Shredded mozzarella and cheddar cheese, light
- 4 oz Chick Peas (canned)
- 2 Carrot sticks shredded or thin sliced
- Jar of Marinara sauce ( Please pick one that has seasonings in it)
Makes about 6 wraps, you may add a little additional garlic, onion and basil.
Mix altogether in bowl ( leave cheese for last step )
Spoon approximately 2 to 3 tablespoons on to wrap, sprinkle cheese on top, wrap the wrap and microwave for 1 minute or a little more.
This recipe is great to place in a bowl in the fridge with the cheese wrapped on the side. Your kids can come home from school and make themselves a great, easy, healthy, low fat meal in a wrap. |
August 17th, 2008
Seven Vegetable Ratatoulle
Roots Market Recipe
Ingredients
- 1 Small EggplantOptions: Mushrooms, Fennel Bulbs, Carrots, Kale, Spinach
- 1 Yellow Squash
- 1 Zucchini
- 1 Yellow Onion
- 1 small Butternut Squash
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 ripe Tomato
- 1 Tbs chopped Parsley
- 1 Tbs chopped Basil
- ½ cup Olive Oil
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Fennel
- 1 tsp Coriander
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Preparation
Clean and cut all vegetables into 1 inch pieces. Keep separate, because each vegetable will be cooked separately. Heat Skillet and add approximately ⅛ of the oil. Add onion to the hot skillet, stirring occasionally, until edges are slightly brown. Sprinkle in the parsley and a pinch of the salt and pepper. Remove to large bowl.
Repeat this step for each vegetable, adding the oregano to the eggplant, the thyme to the zucchini, the coriander to the green pepper, fennel and basil to the tomato. Place each on top of the preceding in the same large bowl, holding until all vegetables have been sautéed separately. Toss them GENTLY until thoroughly mixed.
It is important to note that each vegetable is cooked separately because we want to retain the identity and seasoning of each of the vegetables as they are added to the mix. Ratatouille should not be a watery stew!
Serving suggestions:
- Place in an oven proof baking dish, top with your favorite cheeses (Asiago and/or Parmesan are my favorites) and bake in a 350 oven until the cheese is golden brown.
- Use as a pizza topping.
- Use as omelet filling—cheese optional.
- Toss with pasta and serve as a cold pasta salad.
- Add it to a pasta sauce for a hearty vegetarian entrée.
- Serve cold on salad greens, drizzled with olive oil and balsamic vinegar and sprinkled with olives and/or capers.
- Add as an ingredient to a soup.
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August 3rd , 2008
Roasted Tomato Tart with Arugula and Walnut Pesto
Recipe by Matt Hill, Executive Chef of Charlie Palmer Steak DC
Yield: 4 servings
Amount |
Measurement |
Ingredients |
3 |
each |
Heirloom or vine ripe tomatoes |
.5 |
pound |
local fresh goat cheese, room temperature
|
1 |
each |
shallot, minced |
1 |
sprig |
thyme picked
|
1 |
sheet |
puff pastry
|
.5 |
ounce |
aged balsamic |
1/4 |
cup |
extra virgin olive oil |
1 |
bunch |
arugula |
1 |
ounce |
parmesan cheese |
1 |
clove |
garlic |
1 |
ounce |
walnuts, roasted |
1 |
tablespoon |
basil, sliced or micro if available |
1 |
pound |
mixed greens, cleaned |
To Taste
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ef
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salt and black pepper |
Method
- Score and blanch tomatoes in boiling water to remove skin, carefully not to cook tomatoes.
- Slice tomatoes into wedges and remove pulp
- Place wedges on a cookie sheet with shallots, thyme, tablespoon of olive oil, salt and pepper
- Roast tomatoes in a 225 degree oven for one hour
- Reserve
- Cut puff pastry sheet into 3inch by 1.5 inch rectangles
- Dock pastry by making small holes in it using a fork
- Bake pastry for around 30 minutes at 350 until crisp and golden brown
- To make pesto, combine arugula, olive oil, parmesan cheese, garlic, and walnuts in blender and puree. You may have to add a touch of water but that is ok
- To assemble, spread room temperature goat cheese on puff pastry
- Top with roasted tomatoes
- Toss greens with a touch of olive oil, salt, and pepper, place greens on plate
- Top greens with tart , drizzle with pesto and a few drops of balsamic
- Garnish with basil and enjoy
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JULY 27, 2008
Strawberry Grand Marnier Crêpes
Recipe by Chef Mike, of Red Roze Catering
These paper-thin, sweetened French pancakes are savory dessert dishes that are perfect for special occasions. The crêpes are doused with Grand Marnier liqueur and ignited, then topped with ripe strawberries and whip cream just before serving.
Ingredients
Strawberries Grand Marnier Liqueur:
- 15 fresh strawberries, quartered
- 6 oz sugar
- 1 shot of Grand Marnier
Crêpe Batter:
- 2 cups of flour
- 1/2 cup of sugar
- 1/2 cup of milk
- 1/4 cup of lukewarm water
- 2 eggs
Other
- Butter or non-stick cooking spray
Preparation
- Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.
- Mix crêpe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.
- Heat non-stick pan over medium-high heat, use butter to coat pan surface.
- Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.
- Fill crêpe center with some strawberries while the crêpe is cooking.
- Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame.
- Serve crêpes topped with ripe strawberries and whipped cream.
Serves 8
Here are some Chef Michael “Mike” Harris, Owner of Red Roze Catering, Cooking Tips for making this delicious recipe in your own kitchen.
Measuring is Key
Make sure that you measure your crêpe batter correctly. If it is too thick or too thin, the crêpes will not come out right.
Use a Non-Stick Pan
Cooking with a non-stick pan is an important tip to make perfect crêpes.
Be Careful When Igniting
When you flambé, be very careful. Remove pan from stove or open flame before igniting. If you don’t feel comfortable with fire, you may skip this step altogether. There’s no need to add alcohol to the recipe. The crêpes will still taste delicious.
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JULY 13, 2008
Three Sisters Succotash
Recipe by CiCi Williamson
Background of the Three Sisters Crops:
Although Native American tribes had plenty of land, they used it wisely for efficient food production. One ancient tradition was planting three vegetables together. Corn, beans and squash were sown together on the same bit of land. This combination replenished soil nutrients and aided growth. Corn demands a lot of nitrogen and beans replace it. The beans used the corn stalks as poles to climb. The squash shaded the land below, retaining moisture and blocking weeds. Gardeners today can still use this inventive way to grow highly nutritious fresh vegetables.
RecipeCopyright from The Best of Virginia Farms Cookbook & Tour Book by CiCi Willliamson (Menasha Ridge Press). |
INGREDIENTS
Corn, beans, and squash, known as the “three sisters,” were planted together by Native Americans.
- 3 bacon slices, cut crosswise into 1/4-inch strips
- 1/2 cup chopped onion
- 1 1/2 cups fresh corn kernels
- 1 (10-ounce) packages frozen baby lima beans OR 2 cups shelled fresh limas)
- 2 small yellow squash, sliced (2 cups)
- 1 teaspoon low-sodium chicken bouillon granules
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 medium-size green bell pepper, cut into strips
- 1/2 cup cherry tomato halves
TO PREPARE
Cook bacon in large saucepan over medium heat until crisp and brown; drain and crumble. SautJ onion in bacon drippings until soft. Drain liquid from canned corn into saucepan. Add lima beans, squash, bouillon granules, cumin and pepper; cover. Stirring occasionally, cook over low heat until limas test done, about 10 minutes. Stir in corn and bell pepper. Cook uncovered until vegetables are tender and most of liquid evaporates, about 5 minutes. Add tomatoes and reserved bacon; cover and let stand 5 minutes.
Makes 6 servings.
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Alaskan Halibut in Foil from Steve Rudman of Willoughby's Market
Alaskan halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.
And it's a perfect fish for grilling! The use of a pouch to cook fish is not a new concept but provides an easy and nearly fool-proof way to cook the halibut perfectly.
Serves 4. |
INGREDIENTS
- Piece of Aluminum foil (enough to create a pouch around the fish)
- 2 lbs Fresh Alaskan Halibut
- 1 Sweet onion cut into ¼ inch slices
- 1 Red Pepper cut into ¼ inch slices
- 1 Yellow Pepper cut in ¼ inch slices
- 1 lemon - cut into slices
- ½ cup Wild Thyme Meyer Lemon Refresher
- ¼ cup fresh parsley - rough chopped
- 2 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped basil
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp fresh ground pepper
TO PREPARE
Preheat grill, medium heat. Place the halibut in shallow dish and pour the Wild Thyme Lemon Refresher over the fish. Let marinate for 30 minutes.
Place the sheet of aluminum foil on the counter. Remove halibut from dish and discard marinade. Put the halibut piece in the center of foil. On top of the fish, place the fresh basil, rosemary and parsley. On top of herbs, place the sliced onions, peppers and lemon slices. Pour olive oil over fish and vegetables. Sprinkle salt and pepper.
Pull top and bottom foil sides towards center and roll to close. Fold right and left sides to completely close. Place pouch on grill. Cook for 20 minutes or until fish is white and flaky. Carefully remove from grill and open pouch. Steam will have built up inside the pouch. Serve.
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This is a versatile recipe that can be prepared with many different seasonal vegetables found in the Farmers Market, many different kinds of pasta, and many varieties of cheese. Quantities can also be varied to taste.
Serves 4
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- 12 ounces dried pasta – long (spaghetti, linguine) or short (penne, rigatoni)
- 4 bulbs green garlic or 1 head regular garlic (or to taste), chopped or about 6 garlic tops, cut into ½ inch lengths
- ¼ lb. pancetta or Canadian bacon, chopped, or sausage, sliced
- 1 lb. summer squash (sliced), fresh green peas, a bunch of arugula (roughly chopped), or whatever looks good at market
- 1 tablespoon olive oil
- Juice of one lemon or lime
- Salt and pepper to taste
- Grated Parmesan or other cheese (ricotta, goat), to taste
Cook pasta in boiling water until al dente. Save ½ cup of the cooking water.
While pasta cooks, heat oil in a large skillet and sauté garlic and meat until meat is crispy. Add greens/vegetables and cook a few minutes; just until greens are wilted or vegetables are barely cooked.
Drain pasta and add to sauté skillet along with lemon or lime juice. Toss until everything is mixed together; pour into serving bowl. Add reserved pasta water to skillet. If using fresh cheese, add it now. Scrape up any browned bits from bottom of pan; pour sauce over pasta. Season to taste. Serve with grated cheese. |
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Kitchen Memories
A Legacy of Family Recipes from Around the World
Anne Snape Parsons and Alexandra Greeley
Corn Fritters (recipe below)
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Corn Fritter
Makes 25 fritters |
The Menzels have lived in Pemberton, British Columbia since
the early 1900s. Their nephew’s daughter, Alice Olteanu,
inherited this recipe from her great Aunt Phemie; she claims
it is a family favorite because it is so versatile.
Sometimes she serves the fritters, drizzled with maple
syrup, to her children for breakfast. She does advise
keeping fritters covered and away from husbands and kids
because they’ll want to snack on them, especially when the
fritters are topped with applesauce.2 cups all-purpose flour
- teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 large eggs
- 4 tablespoons (1/2 stick) butter, melted
- ½ cup whole milk
- 2 (15-ounce) cans sweet corn, or about 4 cups fresh kernels
- Vegetable oil for deep-fat frying
Sift together the flour, baking powder, salt, and sugar. Add the eggs, butter, milk, and corn.
Heat the oil in a large, deep saucepan over medium heat until the oil shimmers. Carefully put tablespoonfuls of the mixture into the hot oil, and deep-fry for 3 minutes; alternatively, sauté the batter in hot butter in a skillet over medium heat. Drain well.
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Previous Recipes
ORGANIX BY RSVP A DIVISION OF RSVP CATERING 2930 Prosperity Blvd. Fairfax, VA 22030 (703) 573-8700
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HEIRLOOM TOMATO FRICASSEE ON BRUSCHETTA |
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- 3 large heirloom tomatoes, seeds removed and diced
- 1T fresh garlic, finely chopped
- 2T fresh basil, cleaned and minced
- 2T fresh parsley, cleaned and finely chopped
- 1T shallots, peeled and finely chopped
- ½ cup extra virgin olive oil1 loaf ciabatta or olive boule
- ¼ cup toasted pine nuts
- 4 oz. Manchego cheeseKosher salt and coarse black pepper, to taste
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| Preheat oven to 350 degrees. Toast pine nuts approximately 3-5 minutes,
chop coarsely and set aside. Combine the first five ingredients in a stainless steel bowl; add 1/3-cup olive oil to
the bowl and mix together. Season mixture to taste. Turn on grill. Slice bread into 1/8 inch thick slices and brush
with remaining olive oil. Toast a few seconds on grill, until marked. Be careful not to burn. Top bruschetta with some
of the tomato mixture. Shave Manchego with vegetable peeler over top of bruschetta. Garnish with toasted pine nuts and serve. |
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WATERMELON SALSA |
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- 1 sugar baby watermelon, peeled, seeded and diced
- 1 lb. assorted heirloom bell peppers, washed, seeded and diced
- ¼ cup Vidalia onions, peeled and diced
- 1 bunch green onions, washed and diced
- 1 hot pepper, minced
- ½ cup summer squashes, washed, seeded and diced
- 2 T garlic, peeled and minced
- Juice of two limes
- ½ bunch cilantro, washed and finely chopped
- 1 T fresh ginger, peeled and minced
- 2 tsp kosher salt
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Combine all ingredients except for the salt in a stainless steel bowl. Add salt to taste. Add 1 tsp Tabasco to make it spicier. |
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PEACH VINAIGRETTE |
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- 3 ripe peaches, peeled, pitted and pureed
- 2 tsp fresh ginger, peeled and minced1 shallot, peeled and minced
- 2 T fresh basil, washed and minced
- ¼ cup white balsamic vinegar
- 1 T lemon juice1
- ½ cups canola or vegetable oil
- 1 T brown sugar
- 1 tsp kosher salt
- ½ tsp coarsely ground black pepper
- 1 peach, peeled and diced small
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Combine first seven ingredients and whisk in a stainless steel bowl. Add the diced peaches to the vinaigrette. Allow to macerate 20-30 minutes. Pour over salad. |
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