Click on a
Recipe to see it. Chef's favorites are shown in
Red.
Serves 4-6 1 can
whole chilies, rinsed and dried Jack
cheese, sliced 4 eggs,
separated at room temp 1/2
teaspoon salt 1
tablespoon flour 1/2 cup
Jack cheese, shredded Salsa
Stuff each chili with ¼-inch slice of cheese.
Butter a 9 by 9-inch baking dish.
Beat egg whites until stiff.
Set aside. Beat
yolks with salt until thick.
Beat in flour.
Fold yolks into whites.
Dredge chilies in flour and shake off excess.
Add 1/3 egg mixture to bottom of dish.
Add chilies, then remaining egg mixture.
Top with shredded cheese.
Bake in preheated 350-degree oven for 30 minutes or until
set. Serve with salsa.
Serves 4
Mary Hickey
6 medium carrots, peeled
1 teaspoon 3
tablespoons sugar 2
teaspoons cornstarch 3 ounces
pineapple juice 1
tablespoon butter 1
tablespoon mint leaves, chopped salt to
taste
Slice carrots about ½-inch thick on the diagonal. In a medium-large
saucepan, bring salted water to a boil. Add carrots and bring back
to a boil. Then turn down the heat to a simmer and cook carrots,
uncovered, until tender, 3 to 5 minutes.
Drain and plunge into a bowl of cold water to stop the
cooking. Drain and dry somewhat with paper towels. Set aside in a
bowl.
Whisk together sugar and cornstarch in a small saucepan; stir in
pineapple juice. Cook
with medium-high heat stirring constantly until sauce thickens.
Stir in butter and mint; add salt to taste.
Pour sauce over carrots and gently toss. Reheat to serve.
Serves 8 1/2 cup
butter 4 cups
yellow gooseneck squash, thinly sliced 4 cups
green patty pan squash, thinly sliced 1 large
sweet onion, sliced 2
teaspoons salt ½
teaspoon pepper 1/2 cup
water 1 cup
cheddar cheese, grated garnish:
chopped green onion or fresh oregano
Melt butter and sauté squash and onion.
Season with salt and pepper.
Add water and bring to boil.
Simmer, covered 3 to 5 minutes or until just tender. Sprinkle
with cheese; don’t stir. When cheese has melted, serve the squash
with a spatula.
Serves
4-6 2 large
eggplant, medium-large and firm 3 eggs,
beaten well 2
tablespoons butter, melted 2
tablespoons grated onion salt and
pepper to taste 1 cup
cracker meal ketchup
Peel and coarsely chop eggplant, removing seeds if large.
Simmer, covered, in salted water 15 minutes or until soft and
transparent. Drain and
cool about 1 hour.
In a bowl mash together eggplant, eggs, butter, onion, salt, pepper
and crumbs. Form into
patties and fry in butter over medium heat for about 5 minutes per
side. Serve with ketchup to the side.
Serves 6 1
tablespoon oil 1 large
onion, coarsely chopped 1 large
green pepper, 1-inch cubes 1 small
eggplant, peeled, salted, pressed and cut into 1" cubes 1/2 pound
mushrooms, sliced 1 large
tomato, chopped 3/4
teaspoon thyme pepper ½ cup
bread cubes 1 cup finely shredded Jarlsberg Swiss cheese, divided
Cut into 1-inch slices, salt and distribute over layers of paper
towels. Cover eggplant
with a weighted baking sheet for ½ hour to press out excess liquid.
Cut eggplant into 1-inch cubes.
Sauté onions and pepper 3 minutes.
Add eggplant and mushrooms and sauté 3 minutes.
Add tomato and seasonings; sauté 1 minute. Drain.
Layer vegetables in buttered 2 quart casserole: bread cubes,
1/2 vegetable mixture, 1/2 cheese, 1/2 vegetables.
Bake in preheated 350-degree oven, uncovered, for 30 minutes.
Add remaining cheese
on top and bake 10 minutes more.
Serves 8 3 1/2
pounds mushrooms, whole 1 pint
cherry tomatoes, whole 2 large
zucchini, sliced ½ to ¾-inch thick 8 small
white onions, whole 2 to 3
green bell peppers, cut into 2-inch piece 3/4 cup
melted butter 1
teaspoon Beau Mond seasoning 1/4 teaspoon pepper
Put onions in a glass baking dish with ¼-inch water. Cover and
microwave on High until slightly softened, about 3 minutes. Plunge
into a bowl of cold water. Drain and dry on paper towels. Repeat for
the bell peppers.
Arrange vegetables on 8 skewers.
Pour butter into small bowl and mix in Beau Mond and pepper.
Brush over vegetables.
Place on a preheated barbecue grill and cook on Medium-high
for about 10 minutes, or until tender; turning and brushing with
butter mixture after 5 minutes.
Zucchini
Cups Stuffed With Peas Serves 10 5 1-pound
2 ½-inch diameter zucchini 2
tablespoons butter, melted salt 1/4 cup
butter 1/2 cup
minced onion 2 garlic
cloves, minced 1 cup
frozen tiny peas, thawed Optional:
pimentos 1/2
teaspoon oregano, crumbled 1/2
teaspoon salt 1/4
teaspoon pepper 1
teaspoon lemon juice
Peel lengthwise strips from zucchini to create striped appearance.
Cut into 1 ½-inch lengths.
Hollow out one end with melon baller, leaving ¼-inch thick
sides and ½-inch thick base.
Reserve zucchini balls.
Cook zucchini cups in salted water until crisp-tender, about 4
minutes. Rinse with cold
water and drain thoroughly.
Brush all over with melted butter.
Sprinkle inside with salt.
Stand in baking dish.
Melt 1/4 cup butter and sauté onions about 8 minutes.
Add zucchini balls and garlic and stir just until zucchini
begins to soften, about 3 minutes.
Add peas, pimentos, oregano, salt and pepper.
Stir 1 minute.
Add lemon juice. Spoon
mixture into cups. (Can
be prepared 1 day ahead and refrigerated.
Bring to room temp before continuing.) Bake in preheated 400-degree oven for 7 minutes.
1 pound
fillo 3/4 pound
butter, clarified 1 ½ pound
feta cheese, crumbled
3 ounces cream cheese, softened 5 eggs 2 medium
onions, finely chopped 4
tablespoons corn oil 8 ounces
ricotta cheese 2 bags fresh spinach, chopped
Sauté onions in oil for 4 to 5 minutes.
Beat eggs until thick and creamy. Beat in cheeses and onions.
Stir spinach (uncooked) into cheese mixture.
Melt butter. Place one sheet of phillo vertically and brush lightly
with butter. Place another sheet on top of this and butter.
Place about 1/3 cup filling 2 inches from bottom.
Spread filling to within 2 inches of each side, making a roll
of filling. Roll up the phillo from the bottom making two complete
revolutions. Fold the sides to the middle (do not overlap).
Continue rolling the bottom up to the top edge. Butter top
and sides. (Can be
frozen at this point.)
Bake in preheated 400-degree oven for 10 minutes, then at 350 for 20
to 30 minutes longer.
Serves 4
Sylvia Kambas
2
packages frozen chopped spinach, thawed and well drained 4 eggs 4
tablespoons butter 2
tablespoons flour 1 pound
cottage cheese, small curd 1
tablespoon onion flakes or ½ cup chopped onion, sautéed ½
teaspoon salt pepper
Mix well by hand. Pour
into greased casserole dish.
Bake in preheated 350-degree oven, uncovered, for 1 hour.
Note: use large chunks of vegetables roasted
garlic mashed in olive oil medium
whole mushrooms 3 plum
tomatoes, halved, seeds removed zucchini,
cut crosswise into 4 piecesonion petals, 3 layers thick oriental
eggplant or carrots, peeled, cut crosswise into 4 pieces red bell
pepper, quarter coarse salt and fresh ground pepper
Preheat oven to 400-degrees.
Cover heavy cooking tray with heavy foil.
Arrange vegetables on tray and brush with garlic olive oil.
Add salt and pepper.
Roast for 30 to 45 minutes or until the edges are slightly browned.
Serve immediately.
Suggestion: Chill vegetables and serve in a salad.
Serves 4 olive oil 1 large
zucchini, quartered and sliced ¼-inch 1 medium
onion, chopped 2 garlic
cloves, minced 1
14-ounce can stewed tomatoes with juice, chopped salt and
pepper sugar Parmesan
cheese
Sauté zucchini and onion in olive oil for 3 minutes.
Add garlic and sauté for one minute. Add stewed tomatoes.
Add salt, pepper and sugar to taste.
Simmer on low, uncovered, for 10 minutes.
Spoon into small serving bowls.
Top with Parmesan cheese.
Serves 4
Cook’s Illustrated 1 pound
green beans, stem ends snapped off 1
tablespoon olive oil salt and
ground pepper
1. Preheat oven to 450-degrees and adjust rack to middle position.
Line rimmed baking sheet with foil; spread beans on sheet. Drizzle
with oil; using hands, toss to coat evenly. Sprinkle with ½ teaspoon
salt, toss to coat and distribute in even layer. Roast 10 minutes.
2. Remove sheet from oven and redistribute beans. Continue roasting
until beans are golden brown in spots and have started to shrivel, 5
to 10 minutes longer.
3. Adjust seasoning and serve.
Roasted Green Beans with Red Onion and Walnuts
1 Tablespoon
balsamic vinegar, 1 teaspoon honey, 1 teaspoon minced fresh thyme, 2
thin-sliced garlic cloves, ½ medium red onion (cut into ½-inch
wedges), 1/3 cup toasted chopped walnuts
Combine all above except onion and walnuts in small bowl; set aside.
Follow basic recipe through step 1, roasting the red onion along
with the beans. Remove from oven. Coat beans and onion with vinegar
mixture. Continue roasting until done. Adjust seasoning.
Top with walnuts.
Roasted Sesame Green Beans
1 tablespoon
minced garlic, 1 teaspoon minced ginger, 2 teaspoons honey, ½
teaspoon roasted sesame oil, ¼ teaspoon hot red pepper flakes, 4
teaspoons toasted sesame seeds Combine
all above in small bowl (except sesame seeds); set aside. Follow
basic recipe through step 1. Remove beans from oven and coat with
garlic mixture. Continue roasting until done. Adjust seasoning.
Sprinkle with sesame seeds and serve.
Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese and Olives
1 Tablespoon
olive oil, 1 tablespoon lemon juice, ½ cup drained sun-dried
tomatoes (rinsed, patted dry and coarsely chopped), ½ cup pitted
kalamata olives (quartered lengthwise), 2 teaspoons minced fresh
oregano, ½ cup crumbled goat cheese (about 2 ounces) Follow
basic recipe through step 2. Combine all above except goat cheese in
medium bowl. Add beans; toss well and adjust seasoning. Top with
goat cheese and serve.
Gourmet
asparagus, bottoms trimmed olive oil salt black
pepper feta
cheese, crumbled
Put oven rack in lower third of oven and preheat to 500-degrees.
Toss asparagus with oil, salt and pepper in large shallow baking
pan. Arrange in 1 layer.
Roast shaking pan once about halfway through roasting, until just
tender when pierced with a fork, 5 to 8 minutes total. Serve
asparagus sprinkled with feta.
Green
Beans with Caramelized Shallots
Serves 8
Bon Appétit, December 2006 Note: Can be made 1 day ahead. 2 pounds
green beans, trimmed 1 pound
medium shallots 2
tablespoons butter 2
tablespoons olive oil salt and pepper
Cook green beans in boiling salted water until crisp tender. Drain.
Transfer to bowl of ice water to cool. Drain well.
Cut off and discard ends from shallots. Cut lengthwise in half, then
remove peel. Melt butter with oil in heavy large skillet over
medium-high heat. Add shallots and sauté 1 minute. Reduce heat to
medium-low, sauté until shallots are browned and tender, about 20
minutes.
Add green beans to shallots in skillet and stir over medium-high
heat until heated through, about 6 minutes. Season to taste with
salt and pepper.
Prepare
the corn: Remove husk and silk.
Microwave: wrap one ear in paper towel. Cook on high for 3 to 4
minutes.
Oven: Wrap ears individually in foil. Bake in preheated 450-degree
oven for 15 to 20 minutes.
Roasted
Butternut Squash with Red Onion and Cranberries Serves 8 1
butternut squash or 2 bags frozen, peeled and cut into 1-inch cubes ¼ cup
olive oil salt and
pepper Optional:
2 pinches cayenne 2 red
onions, halved and cut into slivers 1/3 cup
honey ½ cut
dried cranberries, plumped 1 ½
tablespoon minced fresh sage 3 tablespoons red wine vinegar or sherry vinegar
Toss squash with olive oil. Season with salt and pepper.
Place on large baking sheet and roast until browned and
tender preheated 400-degree oven for about 30 minutes.
Meanwhile, sauté onions with cranberries, honey, sage (cayenne) over
medium-low heat until onions are soft, about 10 minutes. Stir in
vinegar. Season to taste with salt and pepper. Add cooked squash to onion mixture and mix well.
Two Main Servings
Bon Appétit ¼ pound
bacon, diced ¾ medium
onion, chopped ½ cup
tomatillos, chopped 2 cups
frozen baby lima beans ¾ to 1
pound ham, cut into ½-inch dice ½
teaspoon ground black pepper ¼
teaspoon allspice 2 sprigs
fresh summer savory 1
tablespoon Dijon mustard 1
tablespoon brown sugar 1 cup
low-salt chicken broth 4 shakes
Tabasco fresh
parsley, chopped teaspoon
salt
In a large non-stick frying pan, sauté bacon until crisp and lightly
brown. Reserve bacon bits leaving oil in pan. Saute onion for 5
minutes on medium-high heat. Add tomatillos and sauté an additional
3 minutes. Add lima beans, ham, pepper, allspice, summer savory,
mustard, brown sugar and chicken broth.
Simmer, slightly covered, for 20 to 25 minutes or until lima
beans are tender. Add Tabasco, parsley and salt to taste. Serve in
shallow bowls.
Suggestion: For a thicker sauce, puree 1 cup of the recipe and add
back to the mixture.
Serves 4 Cook’s Illustrated
2
tablespoons
curry powder (sweet or mild)
1 1/2
teaspoons
garam masala 1/4 cup vegetable oil 2 medium onions, chopped fine
(about 2 cups) 12 ounces Red Bliss potatoes,
scrubbed and cut into 1/2-inch pieces (about 2 cups) 3 medium cloves garlic, minced
or pressed through a garlic press (about 1 tablespoon) 1 tablespoon finely grated fresh
ginger 1 serrano chili, ribs, seeds,
and flesh minced
1
tablespoon
tomato paste 1/2 medium head cauliflower,
trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 14-ounce can diced tomatoes , pulsed in food processor until
nearly smooth with 1/4-inch pieces visible 1 1/4 cups water
1 15-ounce can chickpeas,
drained and rinsed
table salt
8
ounces
frozen peas (about 1 1/2 cups) 1/4 cup heavy cream or coconut
milk Optional: cooked shrimp Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chili, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately. Serve with basmati rice, raita
(sauces) and at least one type of chutney or relish at the table.
Makes about one gallon
Gourmet
Note: Pickling time is
one week 1 large
fennel bulb, discard stalks and slice into ½-inch strips 1 head
cauliflower, cut into 1-inch wide florets 3 mixed
color bell pepper, cut into ¼ inch-wide strips 1 pound
medium carrots, cut into 3 to 4-inch long strips, ¼-inch thick 1 English
cucumber, cut into 3 to 4-inch long strips, ½ inch thick 1 large
sweet onion, cut like fennel 4 cups
distilled white vinegar 2 2/3
cups sugar 2 2/3
cups water 6 garlic
cloves, halved 5 ¼
teaspoons salt 1 ½
teaspoons hot red pepper flakes 1 ½
teaspoons fennel seeds, slightly crushed
In 8-quart pot, fill to half with unsalted water and bring to a
boil. Add fennel, cauliflower, bell pepper, carrots and onion. Bring
to a simmer. Drain vegetables in colander and spread out on a
kitchen towel to cool to room temperature.
Bring remaining ingredients to a boil in a large nonreactive
saucepan over moderate heat, stirring until sugar is dissolved.
Transfer pickling liquid to a large nonreactive bowl and cool to
room temperature, about 30 minutes. Discard garlic and add
vegetables to pickling liquid. Store refrigerated in a covered
container, keeping vegetables submerged in the liquid. Pickle for at
least one week.
Serves 8
The Provence Cookbook
by Patricia Wells 3 eggs,
lightly beaten ½ cup
ricotta cheese ½ cup
freshly grated Parmigan cheese 2
teaspoons fresh summery savory, oregano or basil sea salt 2 pounds
firm, ripe tomatoes, peeled and coarsely chopped about 4
thin slices white bread, toasted and buttered
Lightly salt tomatoes and place in a sieve set over a bowl to drain
slightly.
In a small bowl, combine eggs, ricotta, Ptarmigan and herb. Season
lightly with salt and whisk to blend. Set aside.
Grease a baking dish. Cut toast into 3/4-inch cubes.
Layer as follows: bread, tomatoes, cheese. Bake in preheated
375-degree oven for 15 minutes or until topping is set.
Spicy
Lentils with Peppers and Tomatoes Serves 6 ¾ pound
brown or green lentils, washed 6 cups
water 1 bay
leaf ½
teaspoon salt 1
tablespoon olive oil 1 large
onion, chopped 2 cloves
garlic, minced 1 green
bell pepper, chopped 1
jalapeno pepper, seeded and minced 1 ½
pounds canned S & W Ready-Cut tomatoes, drained (reserve) pepper red
pepper flakes 3 to 4
tablespoons cilantro, chopped juice of
½ lemon
Combine lentils, water, salt and bay leaf in large heavy-bottomed
saucepan and bring to a boil. Reduce heat, cover and simmer 35
minutes or until tender. Drain and discard bay leaf.
Heat the oil in a large skillet and add onions, bell pepper and
jalapeno. Sauté until
tender and onion is beginning to color. Add garlic and sauté for 1
minute longer.
In stock pot, add lentils, onion mixture and drained tomatoes.
Add a little bit tomato juice if the mixture seems dry.
Simmer over medium-low heat for 15 minutes. Season to taste with
salt, pepper and red pepper flakes.
Stir in cilantro and lemon juice.
Serve hot or chilled over lettuce.
Serves 6 2 ½
pounds baby spinach 1/3 cup
minced shallot 1
tablespoon butter 1/2 to 1
cup heavy cream Optional:
1 teaspoon nutmeg 2 to 3 teaspoons fresh lemon juice
In a large stock pot, cook the spinach in the water clinging to the
leaves, covered, over moderate heat, stirring once or twice, for 5 to 6
minutes, or until wilted. Refresh it under cold water and drain well in
a colander. Squeeze out the excess water by handfuls.
Chop the spinach in a food processor leaving some small pieces.
In a large heavy sauce pan, cook the shallots in butter, stirring until
softened. Add the cream, spinach, nutmeg, lemon juice and salt and
pepper to taste. Adjust
seasonings if necessary. Heat the creamed spinach over moderately low
heat, stirring until heated through.
Serves 2 6 shitake
mushrooms, stems removed, sliced 1 ½ cup
cabbage, very thinly sliced 2 green
onions, sliced on the diagonal 1 cup bean
sprouts, rinsed 2 teaspoons
peanut oil ¼ teaspoon
sesame oil Garnish:
black sesame seeds
Heat peanut oil and sesame oil in a12-inch, non-stick pan.
Sauté mushrooms for about 3 minutes; add cabbage and sauté until
just beginning to wilt. Add bean sprouts and green onions; sauté for 2
minutes. Garnish with black
sesame seeds and serve immediately.
Serves 2 1
large artichoke, cut in half
juice from 1 large lemon or 2 tablespoons white vinegar ¼
cup dry vermouth 2
tablespoons olive oil salt
and pepper Pull
open leaves of artichokes slightly; place stem end-down in a
slow-cooker. Pour lemon juice, vermouth and oil over the artichokes.
Sprinkle with salt and pepper. Add water to the cooker to a depth of 1 ½
inches. Cover and cook on high without lifting the lid for 4 hours.
|