|
| |
| Fry bacon. In grease,
sauté remaining ingredients. Cover and simmer 3/4 hour. |
|
Carrot &
Parsnip Puree |
Serves |
4 |
|
Peel carrots
& parsnips and cut into 2" chunks. Fill a medium saucepan w 6 c
cold water, bring to a boil and add salt. Place carrots, garlic and thyme
sprigs in water. Reduce heat and simmer for about 5 min. Add parsnips and
continue cooking until both vegetables are soft, about 15 min. Remove from
heat, drain, and discard thyme sprigs. Transfer carrots, parsnips and
garlic to work bowl of a food processor. Add remaining ingredients and
process until completely smooth. Season to taste. Serve immediately,
garnished w fresh thyme or grated fresh nutmeg, if desired. |
|
Garlic |
2 |
|
lg cloves,
peeled |
|
Carrot &
Squash Ribbons |
Serves |
6 |
|
Trim vegetables
and cut lengthwise into 1/16" ribbons w u-shaped vegetable peeler.
Have ready a bowl of ice and cold water. Cook carrots in large pot of
boiling salted water 2 min. Add both squashes and cook until vegetables
are crisp tender, 1-2 min. Drain and transfer to ice water, then drain.
Heat oil in large skillet over moderate heat until hot but not smoking,
then cook vegetables, tossing until heated through. Season |
|
Carrots and
Onions, Sweet & Sour |
Serves |
4 |
|
Cook carrots and
onions in enough water to cover. In saucepan, melt butter; stir in flour
until smooth. Combine drained vegetable water and enough cold water to
equal one cup. Gradually stir in flour. Cook, stirring constantly until
smooth and slightly thickened. Stir in remaining ingredients. Cook 6 min.
Add drained vegetables and reheat. |
|
Pare carrots and
grate coarsely. Melt butter in medium skillet; stir in salt, sugar,
cardamom, and carrots; cover. Cook over medium heat, stirring several
times, 10 min; stir in OJ. Cook 5 min. longer, till crisply tender. |
Carrots, Maple Glazed Baby Serves 10
Cook carrots in saucepan, in boiling water to cover, 12-14 min or until tender.
Drain. Mix dressing and syrup in saucepan; cook on medium heat until mix is
bubbly, stirring occasionally. Add carrots; cook until glaze is thickened,
stirring frequently. Add butter; stir until melted. Stir in pecans.
Carrots 2 lb baby
Salad Dressing 0.25 c Catalina
Syrup 0.25 c maple
Butter 1 T
Nuts, Pecans 0.5 c, toasted
Carrots, Oven
Serves 4
|
Sauté onion in
butter till tender. Add carrots, parsley, salt and pepper. Put in buttered
casserole w cream and bake 45 min at 350. |
Carrot Puree w Kalamata Olives
Serves 4
Cover carrots and garlic w salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 min. Drain well in a colander, then puree carrots and garlic in blender or food processor w butter and broth until very smooth. Transfer to saucepan and add olives, then cook over low heat, stirring frequently, just until
hot.
|
Ingredient |
Quantity |
Comments |
|
Carrots |
2 |
lb sliced to 1/4" |
|
Garlic |
2 |
cloves |
|
Butter |
2 |
T unsalted |
|
Stock |
0.5 |
c chicken |
|
Olives |
0.5 |
c pitted Kalamate (2 oz) slices |
Cauliflower, Creamy Serves 4
Cook cauliflower in boiling water 10 min or until tender. Place in food
processor container. Add cream cheese, butter and dill. Process until smooth.
Serve topped w Parmesan cheese.
| Butter 3 T |
| Cauliflower 1 med head, cut into florets |
| Cheese, Parmesan 3 T |
| Cream Cheese 3 T |
| Dill 0.5 tsp |
Cauliflower,
Home Style Serves
4
|
Preheat coven to
375. Lightly butter 2 qt baking dish. Cook cauliflower in boiling salted
water 3 min and drain well. In a large non-stick skillet sauté bread
crumbs in butter over moderately high heat, stirring, until golden. Stir
in cauliflower and remove from heat. In a large bowl, whisk together eggs,
sour cream, and mozzarella and add cauliflower mix, stirring to combine
well. Transfer mix to baking dish and bake in middle of oven 25 min or
until pale golden. |
|
Cauliflower |
1 |
|
head, cut in
1" flowers |
Cauliflower under Siege
Serves 4
Clean cauliflower under cold running water. Remove and discard the
leaves. Trim the stem so that it does not extend beyond the bottom edge of the
cauliflower. To ensure that the thick central stem will cook through, give it 10
or more jabs w a small sharp knife. Put the cauliflower upside-down in a large
bowl and add enough cold water to cover it; lightly salt the water. Let it soak
for 10 min. Split the sausage and pull off the skin. Slice it into long strips
slightly less than 1/8" thick. Cut the rind off the cheese and slice it into
wedges the same thickness as the sausage. Halve the wedges so that each one is
about 2" long and 3/4" at the wide end. Reserve both. Put 2 c water and the
fennel seeds in a heavy-bottomed 4-quart pot. Drain the cauliflower and put it
in the pot, right side up. Cover and cook over high heat for 15 min, until it is
three-quarters done. Keeping the liquid in the pot, remove the cauliflower with
a large slotted spoon and transfer to colander. Rinse under cold water to stop
cooking. Transfer to plate. Push the sausage strips between the florets so that
it mostly disappears into the cauliflower. Evenly distribute the strips over the
entire head. Do the same w cheese and garlic. Add 1 c water to pot and replace
cauliflower. Drizzle it w olive oil, cover, and cook over high for 10 m in,
until quite soft, but retains shape. Carefully remove the cauliflower with a
large slotted spoon and put it on a shallow serving bowl, flower side up. Pour
the pot liquor around it. Sprinkle the cauliflower with the grated cheese and
parsley. Serve immediately.
| Ingredient |
| Cauliflower 1 large (2.5 lb) |
| Sausage 4 oz link dried Italian |
| Cheese 4 oz pecorino or provolone in 1
piece |
| Fennel 0.25 tsp seeds |
| Garlic 4 cloves, peeled and sliced |
| Olive Oil 0.25 c |
| Cheese 0.33 c pecorino grated |
| Parsley 4 springs |
Celeriac
& Potatoes, Mashed
Serves 6
|
Trim and peel
celery root; cut into large chunks, placing them in a bowl of water. Peel
potatoes and cut into chunks. Place vegetables in steamer or in water in
separate pans; cook until tender. Drain if boiled. Press through food mil
or ricer. Season w salt and pepper; mix in butter. Serve immediately |
|
Celeriac (Celery
Root) |
2 |
|
med (2 lb) |
|
Potato |
1 |
|
lb russet or
Yukon Gold |
Chilies
Rellenos
|
Stuff chilies w
cheddar. Add some flour and baking powder to eggs. Dip chilies in flour
then in eggs. Deep fry. Serve w salsa. |
Colache
Serves 6
|
Melt butter in
skillet. Add onion and green pepper and sauté until transparent. Add
squash and sauté a few minutes. Add corn and tomato and pour into
buttered casserole. Season to taste and pour water over. Cover and bake at
350 for 20 min or until tender. |
|
Corn |
2 |
|
c freshly cut (4
ears) |
|
Tomato |
1 |
|
peeled, seeded
& diced |
Colcannon--see Pasta, Rice &
Potatoes
Corn Fondue
Serves 6
|
Mix all
ingredients except cheese. Pour into 1.5 qt baking dish. Sprinkle w
cheese. Bake 1 hour at 350. |
|
Cheese, Cheddar |
0.5 |
|
c shredded |
|
Mix corn, salt,
pepper, milk and flour. Stir in beaten yolks. Fold in whites. Drop by
tablespoonfuls into a little hot oil. Cook until browned on both sides.
Serve hot w butter and/or maple syrup. |
|
Egg White |
2 |
|
stiffly beaten |
|
Corn, Baked
Supreme |
Serves |
|
Grind dried corn
in blender, add milk, butter, salt, sugar and eggs. Mix thoroughly. Bake
in buttered casserole 50 min at 375. |
|
Soak dried corn
in cream in refrigerator several hours. Add milk, sugar, salt, &
butter and bring to boil. Reduce heat and simmer for 30 min, stirring
occasionally |
| In medium skillet, over low heat, stir cream cheese w milk, onion, salt and butter until smooth. Add corn and heat, stirring occasionally
about 10 min. |
| Cut bacon in 1/2" pieces and cook until crisp. Add remaining ingredients, except sour cream, to bacon and fat and cook, stirring, 2 or 3
min. Add sour cream and heat. (Note: If preferred, pour off bacon fat and add 2T butter) |
|