|
| | Glazed Chestnuts & Haricots Verts
Serves 8
Cook shallots in 2 T butter in a 10-inch skillet over moderate
heat, stirring occasionally, until lightly browned, about 5 min. Add chestnuts,
stock, and liquor, syrup and simmer, swirling occasionally, until liquid is
evaporated and chestnuts are glazed, 3-5 min (can be done 2 days ahead and
chilled, covered. Stir in 3T additional stock or water and reheat over low
heat). Cook beans in 6- to 8-qt pot of boiling salted water, uncovered, until
crisp-tender, 4-5 min. Drain in colander, then transfer to ice water to stop
cooking. Drain well (Can be done 1 day ahead and chilled in sealed plastic bag
lined w paper towels. Bring to room temp before proceeding. Heat remaining 2 T
butter in 12-inch heavy skillet over moderately high heat until lightly browned.
Add beans and toss until heated through, about 2 min. Season w s&p. Serve toped
w chestnuts.
| Ingredient Quantity Comments |
| Shallot 0.5 c finely chopped |
| Butter 0.25 c unsalted |
| Chestnuts 15 oz jar whole roasted (3 c) |
| Stock 0.5 c chicken |
| Alcohol, Whiskey 0.25 c |
| Maple Syrup 1 T |
| Beans, Green 2 lb thin, trimmed |
Green Beans Chinese Style
Serves 6
| Cook beans with soup, soy sauce and half the onions. Put in casserole and top w other half can. Heat at 325 for 25 min. |
| Beans, Green | 1 |
| large bag frozen |
| Soup | 1 |
| can cream of mushroom |
Green Beans & Roasted Red Onions Serves 8
Put oven rack in middle position and preheat oven to 450. Oil a 13- by
9-inch baking pan. After peeling onions, trim root ends, leaving onions whole,
then quarter onions lengthwise. Put in baking pan, drizzle w oil and vinegar,
tossing to coat. Arrange cut side down and sprinkle w s&p. Roast, uncovered,
turning over once and basting w pan juices twice during baking, until deep
golden, about 30 min. Add water to pan and roast until onions are tender and
caramelized, about 20 min more. Transfer onions w pan juices to a large bowl.
While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted
water, uncovered, until crisp-tender, about 5 min. Drain beans. Add to onions
and toss.
| Ingredient Quantity Comments |
| Onion 2.25 lb medium red (about 5) |
| Olive Oil 0.25 c |
| Vinegar 2 T balsamic |
| Water 0.25 c |
| Beans, Green 1.5 "lb in 2"" pieces" |
Green Beans w Bacon Serves 4
Cook and drain beans. In large skillet cook bacon until crisp. Drain on
paper towels, leaving 1 T drippings in skillet. Crumble bacon and set aside. In
remaining drippings, cook onion until just tender. In bowl or measuring cup,
combine water and vinegar; stir in cornstarch. Add liquid to skillet w sugar,
salt and pepper. Cook, stirring, until thick and bubbly. Add beans, stirring to
coat. Heat through. Transfer to dish and top w crumbled bacon.
Bacon 5 slices
Beans, Green 1 lb
Cornstarch 1 T
Onions, Green 0.25 c, chopped
Sugar 0.25 c
Vinegar 1 T
Water 0.5 c
Green Beans Pacifica
Serves 6
| Tip beans and cut into 1" lengths. cook, covered, in boiling salted water 5-10 min, or until crisply tender. Drain; return to saucepan.
Sauté bacon until crisp in small skillet. Remove and drain on paper towels. Combine w beans. Pour all drippings from skillet; then
measure 2T and return to pan. Stir in sugar, vinegar, water and scallions; toss lightly to mix. Break lettuce into bite size pieces; layer w
bean mix into a large salad bowl. Toss again just before serving. |
|
Green Beans,
Delicious |
Serves |
6 |
|
Pare & core
apples; cut each into 8 wedges; cut each wedge into 3 lengthwise slices.
In a 10-inch skillet over moderately low heat, heat butter; add apples;
turn in butter; cover tightly and steam, shaking skillet several times,
for about 3 min. Turn apples over and steam again, shaking skillet several
times, for 3 min, or until just cooked through. Gently mix sugar and lemon
juice w apples. Mix in beans. Reheat gently. |
|
Apples |
2 |
|
lg yellow
Delicious |
|
Leeks w
Caraway Seeds |
Serves |
4 |
|
Trim tops and
green of leeks. Cut white section in half and wash thoroughly. Slice
diagonally into quarter-inch pieces. Heat butter over medium heat. Add
leeks, caraway seeds, salt and pepper, and cook until leeks are soft, 2-4
min. Add vermouth, reduce heat to low and cover the pan. Cook 3-5 min
until leeks are tender and serve immediately. |
|
Caraway Seeds |
2 |
|
T crushed |
Lima Beans, Greek Style
Serves 4
Cook lima beans, water, 2T oil, 1T parsley, garlic and salt in a 2-quart heavy
saucepan, tightly covered, over moderate heat, until beans are tender, 15 min,
stirring occasionally. Season w s&p and transfer to bowl. Serve sprinkled w
remaining parsley and oil.
|
Ingredient |
Quantity |
Comments |
|
Beans, Lima |
1 |
ten oz package frozen baby |
|
Water |
1 |
c |
|
Olive Oil |
3 |
T |
|
Parsley |
2 |
T chopped fresh |
|
Garlic |
1 |
T minced |
Limas w
Curried Cheese Sauce Serves
3
|
Cook and drain
beans. Combine remaining ingredients and add to hot beans. Heat gently. |
|
Cheese, Swiss |
0.25 |
|
c shredded |
|
Limas, Baked
w Pears |
Serves |
12 |
|
Combine all
ingredients in heavy casserole. Bake at 180-200, covered, 8 hours or
longer, adding more stock if necessary. |
|
Beans, Lima |
6 |
|
c cooked dried
butter, limas, etc |
|
Pears |
6 |
|
ripe, peeled,
cored & sliced |
|
Onion |
0.25 |
|
c finely chopped |
|
Mushroom
Soufflé |
Serves |
4 |
|
Combine all
ingredients but whites and cream of tartar. Let stand 5 min. Simmer 5 min,
stirring constantly. Cool. Beat whites w cream of tartar. Carefully fold
into cooled mix. Pour into buttered 1 qt soufflé dish topped w a 3"
high greased foil collar. Set in pan filled w 1" water and bake at
400 for 40-45 min. |
|
Soup, Cream of
Mushroom |
1 |
|
can |
|
Worcestershire
Sauce |
0.75 |
|
tsp |
|
Cream of Tartar |
0.125 |
|
tsp |
|
Mushrooms,
Flaming |
Serves |
4 |
|
Stuff mushroom
caps w chopped stems mixed w crushed garlic. Place in casserole and cover
w mix of cream, sherry and melted butter. Bake uncovered until tender,
25-30 min. Remove and stir. Slightly warm cognac. Set ablaze and pour over
mushrooms. |
|
Mushrooms,
French Fried |
Serves |
6 |
|
Beat egg w milk
and salt. Place flour on piece of waxed paper and cornflake crumbs on
another piece. Roll mushrooms in flour; then dip in egg mix; then roll in
crumbs. Meanwhile, slowly heat oil to 375 degrees. Gently drop mushrooms,
a few at a time, into hot oil; fry until golden brown, about 1 min per
side. Remove from oil and drain on paper towels. Sprinkle w salt. Serve w
lemon wedges. |
| Mushrooms, Ragout of Fall | Serves |
| Cover shitake stems w 5 c water in medium saucepan and bring to boil. Simmer for 20 min. Strain through sieve lined w damp cloth.
Discard stems and reserve broth for future use. Warm oil in large casserole over medium heat. Add garlic and toss. Add shallots,
reduce heat to low and cook, stirring frequently, until shallots are soft, about 5 min. Add
portobellos, 1 tsp salt and a few grinds of pepper, toss and cook for 3 min, stirring occasionally. Add sliced shitake caps, 1 tsp salt and more pepper; toss, cover and cook 5 min.
Add white mushrooms, 1 tsp salt and more pepper; toss, cover and cook for 5 min more. Add chicken broth and simmer 15 min. Add
vinegar and adjust salt and pepper. Add thyme and parsley and cook over medium heat for 10 min, until mushrooms are tender and most
of the liquid has been absorbed. Serve alone or over pasta. |
| Mushrooms, Shitake | 3 |
| lb, stems removed and reserved |
| Mushrooms, Portobello | 2 |
| lb, sliced |
| Mushrooms | 5 |
| lb white, sliced |
|