|
| |
| Acorn Squash, Steamed w Lime & Scallion | Serves |
| Halve squash
lengthwise and discard seed and strings. Using outer ridges as guide, cut lengthwise into sections. Arrange on a
steamer rack in saucepan and steam over boiling water, covered, until tender, about 15 min. Whisk together lime juice, oil, and s&p. On
a platter, drizzle squash w dressing and sprinkle w scallion. |
| Onions, Green | 1 |
| chopped fine |
| Apple Platter, Glazed | Serves | 6 |
| Halve squash lengthwise, seed and slice into crescents. Halve apples, core and cut into thick wedges. Cook onions, covered, in a
small amount of boiling water in medium saucepan 20 min or until almost tender. Drain well. Combine butter, syrup and water in large
frying pan; heat to boiling. Place onions and squash in syrup; place apples in a single layer on top. Cover. Simmer 10 min; uncover.
Continue cooking, spooning syrup over vegetables and apples several times, 15 min or until tender. Arrange apples, squash and
onions in separate piles on a large deep serving platter. Spoon sauce from pan over top. |
| Onion | 1 |
| lb small white, peeled |
| Apple
Soufflé (aux Pommes) | Serves | 6 |
| To
Béchamel, add yolks and cream. Stir in applesauce and rum (or use apple brandy). Fold in whites. Pour into buttered 2 qt
soufflé dish. Place in pan of hot water and bake 35 min at 375. |
| Béchamel
Sauce | 1 |
| c, hot, unsalted |
| Artichoke Flowers, Crispy | Serves | 6 |
| Fill a large bowl w 6 c cold water and squeeze juice from 1 lemon into bowl. Cut stems of artichokes flush w base. Bend back outer
leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale green at
top and yellow at base. Cut off pale green top. Carefully spread leaves and scrape out purple leaves and hairy choke w melon baller or
spoon. Trim fibrous parts from base and rub all over w lemon half. Place in bowl of lemon water, then repeat w remaining artichokes.
Drain well, stem ends up. Heat oil in deep 2-qt saucepan over moderate heat until a deep-fat thermometer reaches 200, then submerge
artichokes w tongs, stem ends down, in oil. Simmer until tender, 10 min. Transfer to paper towels to drain. Reheat oil over moderate
heat to 365. Spear 1 artichoke, through center of stem end, w long kitchen fork and immerse (still on fork) into oil. Fry until leaves are
open, browned and crisp, 30-40 seconds. Drain well, stem end up and repeat w all artichokes. Make sure oil returns to 365 for each.
Serve w Salsa Verde. |
| Artichoke | 6 |
| small (not baby) (4 oz) |
| Artichokes--Fire Roasted | Serves |
| For each serving place one cooked artichoke in center of large square of heavy duty aluminum foil. Top w remaining ingredients. Seal.
Roast directly on hot coals or in a 500 degree oven for 3 min. Turn. Roast 3-5 min more. Serve w
vinaigrette for dipping. |
Asparagus Flan w Cheese Sauce
Serves 8 (First Course)
Make flan: Put oven rack in middle position and preheat oven to 325. Butter an 8x2" round cake pan and line bottom with a round of wax paper, then butter paper. Steam asparagus in steamer over boiling water, covered, until very tender, 6-8 min. Puree asparagus in a food processor until smooth, 1 to 2 min. (You will have about 2 cups puree.) Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus puree. Pour asparagus mix into pan and bake in hot water bath until flan is set and wooden pick or skewer comes out clean, 50 min to 1 hour. Transfer pan to rack and cool slightly, 10-15 min. Make sauce while flan cools: See Sauces/Cheese Sauce. Run a
thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.. Remove pan and discard paper. Cut into wedges and serve immediately with sauce.
|
Ingredient |
Quantity |
Comments |
|
Asparagus |
2 |
lb, trimmed |
|
Cheese, Parmesan |
2 |
T freshly grated |
|
Egg |
4 |
large |
|
Milk |
1.33 |
c whole |
|
Nutmeg |
0.125 |
tsp freshly grated |
|
Pepper |
0.5 |
tsp |
|
Salt |
1.25 |
tsp |
Asparagus,
Grilled Serves
4
|
Prepare grill.
Divide asparagus into 4 bunches. Align each in a flat row and thread 2
wooden skewers crosswise through each bunch. Brush w oil and season w
salt. Grill on an oiled rack set 5-6 inches above coals until tender, 3-5
min per side. |
Asparagus w Horseradish
Vinaigrette Serves 4
Cook asparagus in salted boiling water just until tender (5 min). Plunge
into a bowl of ice water. Drain. In a small bowl, whisk together
horseradish, shallot, vinegar and s&p. Whisk in the oil. Divide asparagus
among 4 plates and dress w vinaigrette. Sprinkle herbs and chopped egg over.
| Asparagus 1.5 lb very thin |
| Horseradish 2 T |
| Shallot 1 finely chopped |
| Vinegar 0.25 c Champagne |
| Olive Oil 1 c |
| Herbs 2 T fresh, chopped |
|
Egg 1 hard-boiled, finely chopped |
Asparagus,
Whole Roasted
Serves 3
|
Place asparagus
in single layer in large nonstick skillet and drizzle w 1T oil. Shake the
pan to coat the asparagus w oil and place over medium heat. Cook, shaking
the pan every few minutes to brown evenly. Lower heat and continue cooking
until asparagus is tender, 10-15 min. Transfer to serving dish. Season to
taste. Drizzle w 1-2T oil. Combine lemon juice and orange juice and
sprinkle over. |
|
Asparagus |
1 |
|
lb fresh,
trimmed |
Beans, Tuscan
Style Serves 6
|
Put beans,
water, sage, bay leaf, and whole head of garlic in saucepan. Cover and
slowly bring to simmer over low heat. This can take 1 hour. Simmer until
tender and soft, but not mushy, about 35-40 min. Remove from heat and cool
beans, covered, 15 min. Stir in sea salt. Drain almost all cooking liquid
from beans and season w sea salt and pepper. Dress with oil at the table. |
|
Beans, Great
Northern |
2.5 |
|
c dried white or
navy (1 lb) |
|
Bay Leaves |
1 |
|
not California |
|
Beans, Tuscan
White w Sage |
Serves |
6 |
|
Place beans in
Dutch oven; cover w water 2" above beans; let soak 8 hours. Drain.
Return to Dutch oven. Cover w water 2" above beans. Add garlic; boil;
cover and reduce heat. Simmer 1-1.5 hours or until tender. Add sage and
cook 5 min. Remove from heat. Drain. Remove and discard sage leaves. Place
beans in bowl; drizzle evenly w olive oil and sprinkle w s&p. |
|
Beans, White,
Pureed w Roast Garlic and Olive Oil |
Serves |
8 |
|
Soak beans
overnight. Preheat oven to 350. Simmer beans in water to cover for about 1
hour, until tender. Halfway through cooking time, season w salt and
pepper. Put in food processor. Squeeze garlic cloves out of skins and add
them along with olive oil. Process till smooth, adding more oil if needed.
Stir in thyme and serve in bowl garnished w sprigs of thyme. |
|
Garlic |
1 |
|
head, roasted
(see "How-tos") |
|
Thyme |
2 |
|
T fresh & 2
sprigs |
|
Trim and
coarsely chop leeks. Wash and drain. In saucepan of boiling salted water,
cook leeks until tender, 4 min, and transfer w slotted spoon to blender,
reserving liquid. Trim beet stem to 1" and scrub. In same saucepan, cover
beets (add salted water if necessary) by 1" and simmer, covered, 35-45 min, until
tender. Reserve .5 c liquid. Drain and cool until they can be handled.
Slip off skins and cut each into quarters. Add beets and reserved liquid
(only if mix appears dry)
to leeks and puree w s&p and walnut oil. In cleaned pan, heat puree, lemon juice and
vinegar over low heat, stirring and adding water if necessary. Serve hot
over roast pork & potatoes. |
|
Vinegar |
2 |
|
tsp balsamic |
| |
Walnut oil |
1 |
|
T |
|
Beet Puree,
Spiced w Walnut Oil |
Serves |
4 |
|
Preheat oven to
400. On a large double sheet of foil, place the beets w garlic, bay
leaves, cloves and allspice. Wrap up into a package and roast until beets
are tender, about 2 hours. Open package, cut the stems off the beets and
peel. Place in a food processor and process until smooth. Stir in walnut
oil and salt. Serve immediately. |
|
Beets |
6 |
|
medium (2 lb) w
1" stems left |
|
Garlic |
2 |
|
large cloves,
unpeeled |
|
Beets in
Orange Sauce |
Serves |
2 |
|
Melt butter. Mix
in sugar and cornstarch. Stir in orange juice and sherry. Cook till thick,
stirring. Add salt and pepper and beets. Heat |
|
Mix cornstarch,
sugar salt and pepper. Combine beet liquid and vinegar. Slowly blend into
mix. Boil 1 min. Add beets and heat through. |
| Beets, Steamed w Tarragon | Serves | 4 |
| Peel beets and halve lengthwise. Slice beets crosswise 1/8" thick and steam on a rack set over boiling water, covered, until tender,
10-12 min. Toss w remaining ingredients and s&p until butter is melted. |
| Tarragon | 2 |
| tsp finely chopped, fresh |
| Butter | 1 |
| T unsalted, cut in bits |
Beets w Walnuts & Chives
Serves 12-16
Place beets in a large pot and cover w water. Sprinkle w salt and stir. Heat to boil, reduce heat, and simmer until tender when pierce, about 40 min, removing smaller ones w slotted spoon as they are done. Rinse under cold water while removing skins and place in bowl. Set aside to cool. Preheat oven to 325. Spread walnuts out in small
roasting pan and bake until fragrant, about 8 min. Pour onto a plate and set aside. Cut beet into bite-size wedges and place in large bowl. Drizzle w vinegar and oil, sprinkle w s&p, and toss to
coat. Taste and adjust seasonings (this may be prepared a day in advance. Cover and
refrig separately) To serve: heat beets in saucepan, bring to room temp or keep chilled as desired. Reserve some chives for garnish. Sprinkle beets w remaining chives and walnuts and toss to mix. Sprinkle w reserved chives.
|
Ingredient |
Quantity |
Comments |
|
Beets |
4 |
lb, scrubbed, trimmed medium (about 20) |
|
Nuts, Walnuts |
0.5 |
c halves |
|
Vinegar |
0.25 |
c red-wine |
|
Olive Oil |
0.25 |
c |
|
Chives |
1 |
small bunch, snipped |
Broccoli, Oven Blasted Serves
12
| Cut florets from broccoli. Peel stalks, and cut diagonally into 1-inch pieces. Toss all w oil. Place a 15x10-inch jellyroll pan in a 500
oven for 5 min. Add broccoli in a single layer. Bake at 500, stirring occasionally, 10 min. Sprinkle w s&p. Just before serving, drizzle
w vinegar |
| Olive Oil | 0.75 |
| c garlic flavored |
| Brussels Sprouts, Braised in Cream | Serves | 6 |
| Put cream in heavy pan over medium low heat. Bring to a boil and cook at slow but steady boil until cream is reduced by 1/3 and is thick
and yellow. Meanwhile, rinse and trim the sprouts. Cut each in quarters and grate or process in food processor until consistency of
cole slaw. (This is best done in 2 batches). When cream is reduced, add ginger and garlic and mix well. Grate 8 or 10 scrapings of
nutmeg into the cream to coat sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for 5-6 min.
The sprouts should be al dente. |
|
Brussel Sprouts, Brined Skillet Roasted | Serves |
| Trim stems and remove wilted leaves. Halve any large ones. In a very large mixing bowl or deep container stir cold water and kosher
salt until salt is completely dissolved. Add sprouts, making sure they are completely submerged (weigh with plate if necessary). Let
stand 1 hour. Preheat oven to 350. Drain sprouts, do not rinse. In large cast iron skillet or roasting pan toss sprouts with oil to coat.
Roast uncovered 25-30 min or until tender, stirring once. Meanwhile, in skillet heat mustard seeds over medium heat for about 5 min or
until lightly toasted, shaking skillet occasionally. Remove seeds from skillet. Crush slightly. Add seeds, sea salt and pepper to sprouts,
tossing well. |
|