Last night we feasted for Saint Nicholas Day! I'd planned on making a Caramelized Onion and Cheddar Souffle, but couldn't find the recipe, so I dug out Joy of Cooking and tweaked a basic souffle recipe there. This isn't a traditional souffle...it is a little easier, but just as DELICIOUS!
Here's my recipe...
Caramelized Onion and Cheddar Souffle
2 lg onions (get the sweetest ones you can find - the flatter the sweater), very thinly sliced
1 T olive oil (or so)
2 T butter
salt
In a large saute pan, drizzle the olive oil and drop in the butter warm over med heat. When the butter has melted and just starts to bubble, drop in the onions all at once. Give them a good salting and lower the heat quickly to low. (The salt, which "sweats" the onions, is essential to this, so be sure to use it!) Let the onions cook very slowly, stirring regularly until very soft and almost "melty". This will take 15 minutes, or so...maybe a bit longer?
You can then prepare the souffle (or set the onions aside and use later - I did this to save a little time at dinner. Started the onions about an hour before and left them covered on the stove until I was ready to make the souffle.) You want your souffle to be the last thing ready for the table.
Basic "Blender Cheese Souffle" from Joy of Cooking
(Makes about 6 servings. Firmer than a fancier souffle - but every bit as delicious! I don't have a blender, so I used my food processor):
Prepare a souffle baking dish (something round and with fairly high sides...I use a 9in round baking dish with about 4" high sides) by buttering the bottom and sides well. Dust the sides only with grated parmesan cheese (keeps the souffle from rising too high, and adds flavor, but otherwise not essential).
Preheat oven to 325.
You'll need:
6 oz sharp cheddar cheese (JoC recommends cubed, but I used grated)
1 1/2 c milk
2 T butter
6-8 pieces of crustless bread, torn into large pieces (I used day old french bread with the "crust"...pieces about 1" big)
1/2 tsp salt
dash of pepper
4 egg yolks,
4 egg whites
Have the butter, bread, salt and pepper ready as you need to add them quickly and all at the same time.
Heat the milk just to boiling. (I accidentally boiled mine, just let it cool a moment before using in the recipe). Pour milk into blender (or processor) and quickly add the butter, bread, salt and pepper. Blend (or process) until thickened.
Add the cheese and blend a bit more.
In a large bowl, beat the egg yolks until lemon-colored. Add the cheese mixture very slowly, beating constantly.
In another large bowl, beat the egg whites until stiff, but not dry. Fold them into the cheese and egg yolk mixture, gently. Add the onions.
Pour mixture into your prepared souffle dish and bake 50 minutes or until set. (It should have a bit of golden amber color on the top and a nice "lift", but won't be way up over the top of the dish.)
Serve quickly for the most drama...but fallen is equally tasty!
Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts
Wednesday, December 7, 2011
Monday, June 14, 2010
Classic Ratatouille
Adapted from by Julia Child’s Ratatouille
1 lb eggplant
1 lb zucchini
1 tsp salt
Slice zucchini into half-moons about ½ inch thick. Peel and slice eggplant to similar size. Place in mixing bowl and toss with salt. Let stand for 30 minutes. Pat dry with paper towel and set on plate.
3-4 T olive oil, as needed
1 yellow or Vidalia onion, thinkly sliced
2 bell peppers (red, orange, yellow), seeded and thinly sliced
2 cloves mashed garlic
1 bay leaf
1 T fresh rosemary (2 tsp dry)
1tsp fresh marjoram (1/2 tsp dry)
Salt and Pepper to taste
Heat oil in a large skillet. In one layer at a time, briefly saut̩ the eggplant and zucchini (about a minute on each side Рslightly browning). Remove to side dish. In the same skillet, cook onions and peppers slowly in the olive oil for about 10 min.s, or until tender, but not brown.
1 lb firm, ripe tomatoes: peeled & seeded
Salt and Pepper
(To peel tomatoes: dip tomatoes into boiling water – 10 seconds, max.; then peel. Seed by cutting horizontally and either gently squeezing or scooping out the seeds into a bowl.) Slice peeled & sliced tomatoes into pieces the same size as the zucchini and eggplant. Lay these over the onions and peppers. Salt with salt and pepper. Cover the skillet and cool over low heat for 5 minutes, or until tomatoes begin to render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until juice has almost evaporated.
Scoop half the tomato/onion mixture out or to side of skillet. Spread the remaining half over the bottom of the skillet. Lay half the eggplant and zucchini on the tomatoes and onions. Return the other half of the tomato/onion mixture to the skillet. Put the rest of the eggplant and zucchini on top.
Cover the skillet and simmer over low heat for 10 minutes. Uncover, tip skillet and baste with rendered juices. Correct seasonings, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavorful olive oil. Don’t let vegetables scorch in bottom of skillet!
*Can be made entirely the day before and becomes more flavorful when reheated. Serves 6 (as main) – 12 (as side)
1 lb eggplant
1 lb zucchini
1 tsp salt
Slice zucchini into half-moons about ½ inch thick. Peel and slice eggplant to similar size. Place in mixing bowl and toss with salt. Let stand for 30 minutes. Pat dry with paper towel and set on plate.
3-4 T olive oil, as needed
1 yellow or Vidalia onion, thinkly sliced
2 bell peppers (red, orange, yellow), seeded and thinly sliced
2 cloves mashed garlic
1 bay leaf
1 T fresh rosemary (2 tsp dry)
1tsp fresh marjoram (1/2 tsp dry)
Salt and Pepper to taste
Heat oil in a large skillet. In one layer at a time, briefly saut̩ the eggplant and zucchini (about a minute on each side Рslightly browning). Remove to side dish. In the same skillet, cook onions and peppers slowly in the olive oil for about 10 min.s, or until tender, but not brown.
1 lb firm, ripe tomatoes: peeled & seeded
Salt and Pepper
(To peel tomatoes: dip tomatoes into boiling water – 10 seconds, max.; then peel. Seed by cutting horizontally and either gently squeezing or scooping out the seeds into a bowl.) Slice peeled & sliced tomatoes into pieces the same size as the zucchini and eggplant. Lay these over the onions and peppers. Salt with salt and pepper. Cover the skillet and cool over low heat for 5 minutes, or until tomatoes begin to render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for several minutes, until juice has almost evaporated.
Scoop half the tomato/onion mixture out or to side of skillet. Spread the remaining half over the bottom of the skillet. Lay half the eggplant and zucchini on the tomatoes and onions. Return the other half of the tomato/onion mixture to the skillet. Put the rest of the eggplant and zucchini on top.
Cover the skillet and simmer over low heat for 10 minutes. Uncover, tip skillet and baste with rendered juices. Correct seasonings, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavorful olive oil. Don’t let vegetables scorch in bottom of skillet!
*Can be made entirely the day before and becomes more flavorful when reheated. Serves 6 (as main) – 12 (as side)
Tuesday, March 2, 2010
Tofu with Broccoli and Peanut Sauce
This is an original recipe by yours truly, but that is just a way of saying "made up". It is quite good (as attested to by my whole family) and easy to make.
Tofu with Broccoli and Peanut Sauce
by Kerry serves 6 hungry people with some leftovers
2 pkgs (blocks) of extra-firm tofu
4-6 heads of broccoli
1/2-3/4 of a bottle of Peanut sauce
(I use an 11.5 oz jar of Bangkok Padang Peanut Sauce - in the chinese/asian food section)
Enough cooked rice for 6 people (I make mine a little ahead and keep it in the warm oven)
Oil for sauteing
You'll also need a large saute pan, a casserole dish (9x13 or so) and a warm oven
Drain each block of tofu by slicing it in half lengthwise and placing the two halves on paper towels. Place another paper towel on top and gently press down. Let the tofu sit on the paper towels while you prepare the broccoli.
Trim the broccoli into medium-sized florets (bite size). Include some of the stem, too (trim off the tough outer growth).
Heat some oil (enough to coat the pan well, about 1-2 T) in your saute pan. Add the broccoli and cook for a few minutes until it starts to turn bright green. Drizzle a good amount (1/4 c or so) of peanut sauce on top. Stir to coat and continue cooking until just tender, but still with a good firmness. Transfer the cooked broccoli to the casserole dish, drizzle a bit more peanut sauce on top, cover with foil and place in warm oven.
Back to the tofu. Change the paper towels and press out the last of the water from your tofu. Dice tofu into bite-sized pieces (about 1/2 inch square).
Heat more oil in pan (enough to coat the pan well, like before). Add tofu and cook for 2 minutes, turning gently. Drizzle a good amount of peanut sauce on top and continue cooking until tofu is well-warmed. Keep an eye on it as the peanut sauce can start to burn at this point.
Place cooked tofu over broccoli, drizzle more peanut sauce over top and serve over the cooked rice. You can also recover it at this point and keep it in a warm oven until ready to serve. I don't think I'd leave it for more than an hour - the broccoli might get too limp.
This only takes a few minutes to cook - 30 minutes from start to finish (not including the rice cooking time, which might take longer depending on what type of rice you make).
Tofu with Broccoli and Peanut Sauce
by Kerry serves 6 hungry people with some leftovers
2 pkgs (blocks) of extra-firm tofu
4-6 heads of broccoli
1/2-3/4 of a bottle of Peanut sauce
(I use an 11.5 oz jar of Bangkok Padang Peanut Sauce - in the chinese/asian food section)
Enough cooked rice for 6 people (I make mine a little ahead and keep it in the warm oven)
Oil for sauteing
You'll also need a large saute pan, a casserole dish (9x13 or so) and a warm oven
Drain each block of tofu by slicing it in half lengthwise and placing the two halves on paper towels. Place another paper towel on top and gently press down. Let the tofu sit on the paper towels while you prepare the broccoli.
Trim the broccoli into medium-sized florets (bite size). Include some of the stem, too (trim off the tough outer growth).
Heat some oil (enough to coat the pan well, about 1-2 T) in your saute pan. Add the broccoli and cook for a few minutes until it starts to turn bright green. Drizzle a good amount (1/4 c or so) of peanut sauce on top. Stir to coat and continue cooking until just tender, but still with a good firmness. Transfer the cooked broccoli to the casserole dish, drizzle a bit more peanut sauce on top, cover with foil and place in warm oven.
Back to the tofu. Change the paper towels and press out the last of the water from your tofu. Dice tofu into bite-sized pieces (about 1/2 inch square).
Heat more oil in pan (enough to coat the pan well, like before). Add tofu and cook for 2 minutes, turning gently. Drizzle a good amount of peanut sauce on top and continue cooking until tofu is well-warmed. Keep an eye on it as the peanut sauce can start to burn at this point.
Place cooked tofu over broccoli, drizzle more peanut sauce over top and serve over the cooked rice. You can also recover it at this point and keep it in a warm oven until ready to serve. I don't think I'd leave it for more than an hour - the broccoli might get too limp.
This only takes a few minutes to cook - 30 minutes from start to finish (not including the rice cooking time, which might take longer depending on what type of rice you make).
Monday, March 1, 2010
Julia's Potage Parmentier
Wow - who knew fasting could turn up such GREAT meals?! This is one of those - it is so easy to make and is really delicious. The entire family loved it: hubby, teen son, two youngers and even the toddler! If you are keeping a strict fast, this is quite good without the milk and butter...but with those it has a deeper, richer flavor.
Potage Parmentier
from Julia Child's Mastering the Art of French Cooking
Serves 6 as main course, 8 as a soup course
3-4 c (or 1 lb) peeled, sliced or diced potatoes
3 c (or 1 lb) thinly sliced leeks (including the tender green)
2 qt of water
1 T salt
4-6 T cream (or milk) or 3 T softened butter
2-3 T minced parsley or chives (a little less dried)
In a heavy-bottomed soup pot, combine the potatoes, leeks, water and salt. Simmer, partially covered, for 40-50 minutes until vegetables are tender. Mash vegetables with fork, run through food mill, or use a hand blender. Taste and correct seasoning as needed. (If using dried herbs, add now so they can soften up).
You can now cover and set it aside until just before serving - just reheat to gentle simmer if necessary.
Once reheated (or if still hot, when ready to serve), stir in milk, cream or butter. Stir in herbs and serve with a lovely crusty bread.
Potage Parmentier
from Julia Child's Mastering the Art of French Cooking
Serves 6 as main course, 8 as a soup course
3-4 c (or 1 lb) peeled, sliced or diced potatoes
3 c (or 1 lb) thinly sliced leeks (including the tender green)
2 qt of water
1 T salt
4-6 T cream (or milk) or 3 T softened butter
2-3 T minced parsley or chives (a little less dried)
In a heavy-bottomed soup pot, combine the potatoes, leeks, water and salt. Simmer, partially covered, for 40-50 minutes until vegetables are tender. Mash vegetables with fork, run through food mill, or use a hand blender. Taste and correct seasoning as needed. (If using dried herbs, add now so they can soften up).
You can now cover and set it aside until just before serving - just reheat to gentle simmer if necessary.
Once reheated (or if still hot, when ready to serve), stir in milk, cream or butter. Stir in herbs and serve with a lovely crusty bread.
Friday, February 19, 2010
Fast-Friendly Peanut Butter Balls
I was trying to find an easy recipe for peanut butter balls, but most of them had dry milk as an ingredient. I really needed a recipe without that milk. But didn't have much luck, so I came up with this one. I'm sitting here staring at a plate of them right now.... Can't wait until dessert time!
These also make great afternoon snacks for really hungry kids.
Fast-Friendly Peanut Butter Balls
makes about 20 1-in balls
1 cup peanut butter
1/3 c oatmeal
1/4 c wheat germ (if you don't have it, just use more of the other dry ingredients)
1/4 (or so) of powdered sugar
1 T honey (optional)
Put all ingredients in a mixing bowl and combine to form a dough. This is a tough dough to mix, but just keep at it and it will get all incorporated. If your is still too wet (dough is not coming together into a dough ball - pulling away from the sides of the bowl), add more of the sugar, oatmeal, and/or wheat germ (to your preference or taste - all three are helpful for "drying out" the peanut butter. I added the honey because I like the flavor it adds to the peanut butter. You may need more or less sugar depending on the sweetness of your peanut butter. I used natural peanut butter and needed closer to 1/3 cup.
Once you get a nice dough ball, use a spoon to scoop and form approximately 1 inch balls, rolling them in your palms to get a nice even shape.
Roll the balls in powdered sugar or anything you like. Maybe mini-chocolate chips? Yum! I used some Heath Bar bits I had in the pantry - delicious!
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These also make great afternoon snacks for really hungry kids.
Fast-Friendly Peanut Butter Ballsmakes about 20 1-in balls
1 cup peanut butter
1/3 c oatmeal
1/4 c wheat germ (if you don't have it, just use more of the other dry ingredients)
1/4 (or so) of powdered sugar
1 T honey (optional)
Put all ingredients in a mixing bowl and combine to form a dough. This is a tough dough to mix, but just keep at it and it will get all incorporated. If your is still too wet (dough is not coming together into a dough ball - pulling away from the sides of the bowl), add more of the sugar, oatmeal, and/or wheat germ (to your preference or taste - all three are helpful for "drying out" the peanut butter. I added the honey because I like the flavor it adds to the peanut butter. You may need more or less sugar depending on the sweetness of your peanut butter. I used natural peanut butter and needed closer to 1/3 cup.
Once you get a nice dough ball, use a spoon to scoop and form approximately 1 inch balls, rolling them in your palms to get a nice even shape.
Roll the balls in powdered sugar or anything you like. Maybe mini-chocolate chips? Yum! I used some Heath Bar bits I had in the pantry - delicious!
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Tuesday, February 16, 2010
Pumpkin Bread
A nice breakfast or snack (or dessert).
2 c sugar
1/2 c oil
1 lg can pumpkin
1 can (2 c) applesauce
5 c flour
4 tsp soda
1/2 tsp cloves
1 T cinnamon
1 T salt
1 c dates or raisins
1 c nuts
Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.
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2 c sugar
1/2 c oil
1 lg can pumpkin
1 can (2 c) applesauce
5 c flour
4 tsp soda
1/2 tsp cloves
1 T cinnamon
1 T salt
1 c dates or raisins
1 c nuts
Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.
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Peanut Butter & Banana Smoothie
For a delicious, nutritious start to the day. This recipe comes from AllRecipes.com. You can scale it to fit your family at their website. I'll make enough for all 6 of us...
6 bananas
3/4 c peanut butter
3 c milk or soy milk
Blend all ingredients in a blender until smooth. Add honey for sweetness if needed (depends on the sweetness of your peanut butter).
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6 bananas
3/4 c peanut butter
3 c milk or soy milk
Blend all ingredients in a blender until smooth. Add honey for sweetness if needed (depends on the sweetness of your peanut butter).
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Chick Pea Soup
This recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, one of my favorite cook books.
4 whole garlic cloves, peeled
1/3 c extra virgin olive oil
1 1/2 tsp dried rosemary, ground fine almost to a fine powder OR a small sprig of fresh rosemary
2/3 c Italian plum tomatoes, cut up, with their juices
2 1/4 cups canned chick peas, drained
1 c broth (veggie, meat, or chicken)
salt
freshly ground black pepper
:: Saute garlic in pan large enough to accommodate all the ingredients in the olive oil and over a medium heat. Cook until a light nut brown, then remove from pan.
:: Add the crushed rosemary or fresh spring, stir, then put in cut up tomatoes and their juice. Cook for 20-25 minutes (or until oil floats free from the tomatoes).
:: Add the drained chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
:: Add the broth, cover, and adjust heat to that the soup bubbles at a stead but moderate boil for 15 minutes.
:: Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.
To this I may add some cooked rice or just serve it with a good loaf of bread.
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4 whole garlic cloves, peeled
1/3 c extra virgin olive oil
1 1/2 tsp dried rosemary, ground fine almost to a fine powder OR a small sprig of fresh rosemary
2/3 c Italian plum tomatoes, cut up, with their juices
2 1/4 cups canned chick peas, drained
1 c broth (veggie, meat, or chicken)
salt
freshly ground black pepper
:: Saute garlic in pan large enough to accommodate all the ingredients in the olive oil and over a medium heat. Cook until a light nut brown, then remove from pan.
:: Add the crushed rosemary or fresh spring, stir, then put in cut up tomatoes and their juice. Cook for 20-25 minutes (or until oil floats free from the tomatoes).
:: Add the drained chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
:: Add the broth, cover, and adjust heat to that the soup bubbles at a stead but moderate boil for 15 minutes.
:: Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.
To this I may add some cooked rice or just serve it with a good loaf of bread.
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Monday, August 10, 2009
Strawberry Ice Cream
That Fig Ice Cream was so good, we decided to pull some strawberries out of the freezer and make a batch of strawberry ice cream. I had already pureed them and bagged them up in freezer bags.
Strawberry Ice Cream
3 cups strawberries
2 eggs
1 1/4 cups sugar
2 cups half-and-half
1/4 tsp vanilla extract
1 cup heavy cream
Wash, stem and puree 3 cups of berries. In a large bowl, beat 2 eggs until thick and lemon-colored. Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 tsp vanilla, and 1 cup heavy cream. Stir in strawberries, then proceed according to your machine's directions. All recipes will benefit from a chill in the refrigerator. Overnight is best, but even just an hour will make for smoother ice cream.
Thursday, August 6, 2009
Fresh Fig Ice Cream
We have a very large fig bush, actually, a tree, I guess! It is in its 4th year and looks to be our best harvest, yet. So, here's the first recipe I'm trying with this year's harvest. I found this recipe at Burp! Where Food Happens, but changed it just a little bit (added vanilla).
Fresh Fig Ice Cream
2 lbs fresh figs (must be fresh, do not substitute dried; however, the fresh ones can be ones that have gone a little bit over)
1/2 c water
zest of one lemon
3/4 c sugar
1 c heavy cream
1/2 tsp lemon juice
1/tsp vanilla
Cut figs into quarters or eighths. Cook figs in water and zest for 8-10 minutes or until figs are tender. Add sugar and cook until jam-like (took about 20 minutes or so, stirring frequently). Let cool. Blend in cream, lemon juice and vanilla (use a handmixer if you have one, if not a quick whirl in the blender). Chill well (overnight, if possible - otherwise for a few hours). Pour into you ice cream maker and follow manufacturer's directions.
Oh, my goodness it is absolutely heavenly!
Tuesday, May 26, 2009
Tuscan Garbanzo Bean Soup
As you might have noticed from my post frequency, May is a ridiculously busy time in my family! End of school, summer plans being formed, son's birthday party, and state homeschool convention.
Well, here's what we are having for dinner tonight. It is simmering away on the stove right now!
Tuscan Garbanzo Bean Soup
1 c medium pasta (shells, elbows, etc)
2 T olive oil
1 small white onion, chopped
a couple dashes of garlic powder
3 T fresh rosemary or 2 tsp dry
1 bay leaf
1/2 tsp red pepper flakes (opt)
1/2 c chopped canned, stewed or sun-dried (packaged in oil or softened with water) tomatoes
1 medium carrot, chopped
2 cans 16 oz Garbanzo beans, drained and divided
Cook pasta according to package directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion and saute until just soft, add carrots and saute a few minutes more. Add garlic powder, rosemary, bay leaf, and red pepper flakes. Add 2 cups of water, tomatoes, carrot, and garbanzo beans, reserving 1 cup whole beans. Bring to a boil, stiffing occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetables (in blender or with a hand blender) and return to saucepan. Add pasta and remaining whole beans and heat through adding water if soup is too thick.
Top with cheese at the table!
2 T grated parmesan
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Well, here's what we are having for dinner tonight. It is simmering away on the stove right now!
Tuscan Garbanzo Bean Soup
1 c medium pasta (shells, elbows, etc)
2 T olive oil
1 small white onion, chopped
a couple dashes of garlic powder
3 T fresh rosemary or 2 tsp dry
1 bay leaf
1/2 tsp red pepper flakes (opt)
1/2 c chopped canned, stewed or sun-dried (packaged in oil or softened with water) tomatoes
1 medium carrot, chopped
2 cans 16 oz Garbanzo beans, drained and divided
Cook pasta according to package directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion and saute until just soft, add carrots and saute a few minutes more. Add garlic powder, rosemary, bay leaf, and red pepper flakes. Add 2 cups of water, tomatoes, carrot, and garbanzo beans, reserving 1 cup whole beans. Bring to a boil, stiffing occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetables (in blender or with a hand blender) and return to saucepan. Add pasta and remaining whole beans and heat through adding water if soup is too thick.
Top with cheese at the table!
2 T grated parmesan
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Tuesday, May 5, 2009
Good Seasonish Italian Dressing Mix
Do you love Good Season's Italian Dressing Mix as much as I do? Do you hate the preservatives and other chemicals they include as much as I do? Would you love a dry mix you can make yourself and keep on hand? Look no futher!
Good Seasonish Italian Dressing Mix
First you make the dry mix:
1 T garlic powder
1 T onion powder
1 T sugar
2 T dried oregano
1 tsp pepper
1/4 tsp dried basil
1 T dried parsley
1/4 tsp celery salt
2 T salt
Store this in an airtight container. When you are ready to make dressing, put the following in a jar with a tight lid - or one of those handy Good Seasons dressing bottles:
2 T dry dressing mix (above)
1/4 c vinegar (my favorite is red wine vinegar)
2 T water
Shake this really well then add:
2/3 c really good olive oil
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Good Seasonish Italian Dressing Mix
First you make the dry mix:
1 T garlic powder
1 T onion powder
1 T sugar
2 T dried oregano
1 tsp pepper
1/4 tsp dried basil
1 T dried parsley
1/4 tsp celery salt
2 T salt
Store this in an airtight container. When you are ready to make dressing, put the following in a jar with a tight lid - or one of those handy Good Seasons dressing bottles:
2 T dry dressing mix (above)
1/4 c vinegar (my favorite is red wine vinegar)
2 T water
Shake this really well then add:
2/3 c really good olive oil
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Sunday, May 3, 2009
Vegetable Oven Pancake - Spring Onions
This recipe can be used with just about any vegetable: asparagus, broccoli, mushrooms, tomatoes, etc. Some vegetables may need steaming before-hand if they won't cook completely in the oven.
I had some spring onions needed to be used up, so I made this for lunch on Sunday. We enjoyed it with a frilly salad of spring greens and a hunk of bread. I did find that if you double it, as I did, it is best to use a large pan. Otherwise the pancake doesn't fluff up quite as high as intended. I made mine in a deep-dish pie plate...it would have been better in a very large cast-iron skillet or a small, rectangular baking dish.
It was delicious!
Spring Onion Vegetable Pancake
1 T butter
1 cup or so of sliced spring onions
3/4 c milk
2/3 c flour
2 eggs
1/4 tsp salt (hubby thought it might need a bit more for flavor)
1/2 c cheese (we did without the cheese, which might account for the lack of saltiness)
Preheat oven to 400 degrees F. While oven heats, place butter in 9-inch pie pan and place in oven to melt. Swirl pan to grease bottom and sides. Place spring onions in bottom of the pie pan. Mix milk, flour, eggs and salt with a blender or whisk until smooth. Pour over onions. Bake until puffed and golden brown, 20-25 minutes. Sprinkle cheese on tip, cut into wedges and serve immediately.
Monday, April 27, 2009
Kale and White Bean Soup with Chicken
This recipe was my first real adventure with kale. I always thought I didn't like kale, but I was wrong! I was inspired by a traditional Portuguese soup with kale and beans (and sausage) which sounds wonderful, but this one uses up my leftover chicken!
This dish is great for many seasons: late fall, winter or early spring whenever kale is available in your area.
Kale and White Bean Soup with Chicken
1 T olive oil
1 large spring onion (or a small yellow onion), halved and sliced
1 to 1 1/2 quarts of chicken stock
2 cans cannellini beans, with the liquid
1 large bunch of kale, well rinsed and chopped into bite-sized pieces
2 cups (more or less) chopped or shredded, cooked chicken
a rind of parmesan or some parmesan to top at the table
Heat olive oil in a large soup pot or dutch oven. Add onion and saute until transluscent. Add stock and bring to boiling. Add kale by handfuls (allow to wilt a bit and then add the next handful), stirring well. Let kale boil for a few minutes to soften well, then reduce heat and add beans and liquid from can. Cover and simmer until kale is tender. Add cooked chicken and keep soup simmering to warm chicken through. You can toss in a rind of parmesan into the pot for extra flavor or top with freshly grated parmesan at the table.
Serve with a nice crusty bread!
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This dish is great for many seasons: late fall, winter or early spring whenever kale is available in your area.
Kale and White Bean Soup with Chicken
1 T olive oil
1 large spring onion (or a small yellow onion), halved and sliced
1 to 1 1/2 quarts of chicken stock
2 cans cannellini beans, with the liquid
1 large bunch of kale, well rinsed and chopped into bite-sized pieces
2 cups (more or less) chopped or shredded, cooked chicken
a rind of parmesan or some parmesan to top at the table
Heat olive oil in a large soup pot or dutch oven. Add onion and saute until transluscent. Add stock and bring to boiling. Add kale by handfuls (allow to wilt a bit and then add the next handful), stirring well. Let kale boil for a few minutes to soften well, then reduce heat and add beans and liquid from can. Cover and simmer until kale is tender. Add cooked chicken and keep soup simmering to warm chicken through. You can toss in a rind of parmesan into the pot for extra flavor or top with freshly grated parmesan at the table.
Serve with a nice crusty bread!
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Sunday, April 26, 2009
Roasted Potatoes and Turnips
Roasting turnips brings out a little bit of their sweetness and combine them with the savoriness of potatoes and they are just delicious! This makes a wonderful side to Roasted Chicken (try my favorite recipe for Roasted Chicken with Lemon and Rosemary) since you've already got the oven on and everything can cook at the same time.
This is my recipe.
Roasted Potatoes and Turnips
4-5 medium potatoes
5-6 small white turnips
1 small onion (in spring use green onions, in fall use a nice yellow onion)
1/4 c olive oil (or whatever seems to be enough to coat your vegetables)
a few dashes of salt, pepper and dry or fresh dill
Wash (peel the onion), trim and roughly chop the potatoes, turnips, and onion. Place in a large bowl. Pour the olive oil over the vegetables and season with salt, pepper and dill. Toss to coat well. Lay the vegetables on a rimmed cookie sheet - one layer as best you can. Use two cookie sheets if you must to keep it to one layer.
Place in an oven preheated to 375 degrees and roast for approximately 30 minutes, or until vegetables are tender and golden. Keep an eye on this as it cooks - stir if you see your vegetables getting too browned on the edges.
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This is my recipe.
Roasted Potatoes and Turnips
4-5 medium potatoes
5-6 small white turnips
1 small onion (in spring use green onions, in fall use a nice yellow onion)
1/4 c olive oil (or whatever seems to be enough to coat your vegetables)
a few dashes of salt, pepper and dry or fresh dill
Wash (peel the onion), trim and roughly chop the potatoes, turnips, and onion. Place in a large bowl. Pour the olive oil over the vegetables and season with salt, pepper and dill. Toss to coat well. Lay the vegetables on a rimmed cookie sheet - one layer as best you can. Use two cookie sheets if you must to keep it to one layer.
Place in an oven preheated to 375 degrees and roast for approximately 30 minutes, or until vegetables are tender and golden. Keep an eye on this as it cooks - stir if you see your vegetables getting too browned on the edges.
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Saturday, April 25, 2009
Scandinavian Radish Salad
Oh, my this is refreshing: slightly peppery and slightly sweet! Slice those radishes as thinly as you can for a really delectable salad. I made this with an assortment of white, hot pink and deep fuscia radishes and it was beautiful as well as delicious.
Scandinavian Radish Salad
2 tsp white wine or rice wine vinegar
2 tsp olive oil
1 tsp dry or 1 1/2 tsp fresh dill
a dash of garlic powder
a pinch of sugar
a pinch of salt
a grinding of fresh black pepper
15-20 medium radishes, trimmed and thinly sliced (or shaved)
In a small bowl, combine vinegar, oil, dill, garlic powder, sugar, salt, and pepper. In a large bowl, toss radishes with vinegar, oil, spice mixture. Cover and refrigerate about an hour (more is fine, of course) before serving.
For a different, and still Scandinavian, flavor you could replace the dill with caraway seed (1 tsp).
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Scandinavian Radish Salad
2 tsp white wine or rice wine vinegar
2 tsp olive oil
1 tsp dry or 1 1/2 tsp fresh dill
a dash of garlic powder
a pinch of sugar
a pinch of salt
a grinding of fresh black pepper
15-20 medium radishes, trimmed and thinly sliced (or shaved)
In a small bowl, combine vinegar, oil, dill, garlic powder, sugar, salt, and pepper. In a large bowl, toss radishes with vinegar, oil, spice mixture. Cover and refrigerate about an hour (more is fine, of course) before serving.
For a different, and still Scandinavian, flavor you could replace the dill with caraway seed (1 tsp).
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Green Tomato Casserole
You've heard of Fried Green Tomatoes, but there are other ways to enjoy those early (and late)green tomatoes. They have a nice tang that goes really well with cheese, so why not combine them into a casserole?
Green Tomato Casserole
4 medium green tomatoes, sliced thinly
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, softened
Butter your casserole dish, or spray with non-stick cooking spray. Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese. Repeat layers twice omitting the cheese from the top. Dot butter over the bread crumbs on top. Cover and bake at 400 degrees for one hour (if you reduce the recipe, be sure to check for doneness earlier, say at 30 minutes). Add remaining cheese, bake uncovered until cheese melts.
This was delicious and surprisingly filling. You could even "jazz" it up by adding a layer of onions, if you wish. Although the tartness and slight sweetness of the tomatoes with the cheddar was so delicious, I'm not sure I'd mess with it!
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Green Tomato Casserole
4 medium green tomatoes, sliced thinly
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, softened
Butter your casserole dish, or spray with non-stick cooking spray. Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese. Repeat layers twice omitting the cheese from the top. Dot butter over the bread crumbs on top. Cover and bake at 400 degrees for one hour (if you reduce the recipe, be sure to check for doneness earlier, say at 30 minutes). Add remaining cheese, bake uncovered until cheese melts.
This was delicious and surprisingly filling. You could even "jazz" it up by adding a layer of onions, if you wish. Although the tartness and slight sweetness of the tomatoes with the cheddar was so delicious, I'm not sure I'd mess with it!
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Monday, April 20, 2009
Sausage and Greens Soup
1/2 lb bulk sausage
Brown sausage in soup pot and drain all but a spoonful of fat. Remove meat.
1 C onion, green onion, or chives, chopped
Saute in reserved fat until soft. Return sausage to soup pot.
4 C chicken or vegetable broth
1 C potatoes, diced
salt and pepper to taste
Add to pot, bring to boil, reduce heat, and simmer unitl potatoes are soft, 10-15 minutes.
1 1/2 C evaporated milk
1-3 C fresh greens (spinach, kale, purslane, watercress, or any tender young greens)
Add and cook until tender (just a minute for spinach, a few extra minutes for greens like kale). Garnish each bowl with freshly grated Parmesan cheese.
From Simply In Season
, a favorite cookbook of mine.
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Brown sausage in soup pot and drain all but a spoonful of fat. Remove meat.
1 C onion, green onion, or chives, chopped
Saute in reserved fat until soft. Return sausage to soup pot.
4 C chicken or vegetable broth
1 C potatoes, diced
salt and pepper to taste
Add to pot, bring to boil, reduce heat, and simmer unitl potatoes are soft, 10-15 minutes.
1 1/2 C evaporated milk
1-3 C fresh greens (spinach, kale, purslane, watercress, or any tender young greens)
Add and cook until tender (just a minute for spinach, a few extra minutes for greens like kale). Garnish each bowl with freshly grated Parmesan cheese.
From Simply In Season
, a favorite cookbook of mine.Did you enjoy this post? Subscribe via email or RSS.
Monday, April 13, 2009
Lamb with Shallots & Mushrooms - Leftover Lamb Recipe
My Lamb Roasted with Rosemary (in the dutch oven) was wonderful last night! Now, for ways to use up the leftover lamb!
Here is the dish I'm making today...
Lamb with Shallots & Mushrooms (this recipe only fixes enough for 3, so I've increased it and changed just a bit).
cold lamb chopped into bite-sized pieces
12 oz. sliced mushrooms
4-5 chopped shallots
4 tbsp. butter
3 3/4 tbsp. flour
3 c. stock
3 tbsp. tomato paste
3 tsp. Herbes de Provence
1 c. white wine
Salt
Pepper
Saute shallots in butter until just transluscent. Add mushrooms and cook until just soft. Sprinkle with flour and cook a few more minutes. Add stock, wine, salt, pepper and tomato paste. Cook over low heat 10 minutes or until the sause thickens up a bit. Lower heat and add meat to sauce and let warm. Serve over rice or noodles. Serves 8-10.
I'm serving this with a side-salad, bread, and leftover strawberry-rhubarb crumble a la mode.
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Here is the dish I'm making today...
Lamb with Shallots & Mushrooms (this recipe only fixes enough for 3, so I've increased it and changed just a bit).
cold lamb chopped into bite-sized pieces
12 oz. sliced mushrooms
4-5 chopped shallots
4 tbsp. butter
3 3/4 tbsp. flour
3 c. stock
3 tbsp. tomato paste
3 tsp. Herbes de Provence
1 c. white wine
Salt
Pepper
Saute shallots in butter until just transluscent. Add mushrooms and cook until just soft. Sprinkle with flour and cook a few more minutes. Add stock, wine, salt, pepper and tomato paste. Cook over low heat 10 minutes or until the sause thickens up a bit. Lower heat and add meat to sauce and let warm. Serve over rice or noodles. Serves 8-10.
I'm serving this with a side-salad, bread, and leftover strawberry-rhubarb crumble a la mode.
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Wednesday, April 8, 2009
Easter Sunday Menus
Easter Sunday is fast approaching and I'm late making my plans. Perhaps you are, too? Are you looking for some last minute ideas for your Easter Sunday meals? Here's what I have planned (with linked recipes!).
Breakfast
Breakfast Casserole with Sausage (the "old stand-by", but it is good and I have the sausage already cooked and ready to go in my freezer)
Armenian Easter Bread - "Choereg" (if I can get to the middle eastern grocery for the mahleb spice needed)
Fresh Fruit and yogurt
Lunch/Snack
Deviled eggs and veggie platter (we'll get home late after church where we will have had snacks)
Dinner
Leg of Lamb with Rosemary (cooked in the Dutch Oven - I like the ease of letting the pot and the oven do the work!)
Ginger Ale Salad (a fruit salad in jello - southerners can't have a special meal without some congealed salad!)
Gratin Dauphinois
Asparagus with Bernaise (I know the usual is Hollandaise, but I just love the flavor of Bernaise with asparagus) (here is a "quick" version)
Strawberry-Rhubarb Crumble a la Mode
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Breakfast
Breakfast Casserole with Sausage (the "old stand-by", but it is good and I have the sausage already cooked and ready to go in my freezer)
Armenian Easter Bread - "Choereg" (if I can get to the middle eastern grocery for the mahleb spice needed)
Fresh Fruit and yogurt
Lunch/Snack
Deviled eggs and veggie platter (we'll get home late after church where we will have had snacks)
Dinner
Leg of Lamb with Rosemary (cooked in the Dutch Oven - I like the ease of letting the pot and the oven do the work!)
Ginger Ale Salad (a fruit salad in jello - southerners can't have a special meal without some congealed salad!)
Gratin Dauphinois
Asparagus with Bernaise (I know the usual is Hollandaise, but I just love the flavor of Bernaise with asparagus) (here is a "quick" version)
Strawberry-Rhubarb Crumble a la Mode
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