Recipes of the Week - September 29th

Leek & Potato Fritters from: http://homecooking.about.com/od/vegetablerecipes/r/blv271.htm
· 1 large (about 1/2 pound) russet potato, peeled, cut into quarters
· 1 clove garlic, peeled, cut into quarters
· 1 teaspoon kosher salt, or to taste
· 2 pounds leeks, thinly sliced, rinsed thoroughly, and drained
· 4 large eggs, lightly beaten
· 1/2 cup matzoh meal or fine dry unseasoned bread crumbs
· 1/3 cup grated Parmesan cheese
· 1 teaspoon kosher salt, or to taste
· 3/4 teaspoon freshly ground pepper
· 1/2 cup canola oil
· Sour cream as garnish (optional

Place potato chunks and garlic in a saucepan with 1 teaspoon kosher salt and water to cover. Top with a lid and simmer for 15 to 20 minutes, or until tender. Add leeks and cook an additional 3 minutes.
Remove vegetables from heat, drain, and coarsely mash. Let rest for 5 minutes to cool slightly. Stir in eggs, matzoh or bread crumbs, Parmesan cheese, 1 teaspoon kosher salt, and pepper. Let cool to room temperature, then chill for 1 hour.
Shape chilled mixture into 18 patties.
Heat oil in a large skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.
Serve hot with optional sour cream.

Angel Hair Pasta with Leek and Garlic Saute, and Myzithra Cheese
from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=4649
· 8-ounce package angel hair pasta cooked
· 1 tsp olive oil
· 2 lrg garlic cloves minced
· 1 x trimmed leek thinly sliced
· salt
· pepper
· lemon zest
· 1 tbl chopped fresh cilantro
· 3 tbl grated Myzithra cheese
· or substitute romano

Heat oil in a heavy bottom sauce pan large enough to toss the pasta. Saute the leek with the garlic, a pinch of salt and pepper, and pepper. Reduce heat and continue to cook the leek until slightly caramelized. Add the lemon zest and cilantro. Toss with the cooked (drained) pasta. Serve at once, topped with grated cheese.
NOTES : Try De Boles Tomato and Pesto semolina angel hair pasta.

Almond-Topped Pear Pie from: http://fooddownunder.com/cgi-bin/recipet.cgi?r=3170&y=6

· 3 tbl cornflour
· 1/4 tsp Ginger, ground
· 1/8 tsp Salt
· 1/2 cup Dark Corn Syrup
· 2 tbl Butter
· tsp Lemon Juice
· 1/2 tsp lemon zest, grated
· Unbaked 9-inch Pie Shell
· 4 Pears

ALMOND TOPPING
· cup flour, plain
· 1/2 cup sugar, brown
· 1/4 tsp ginger, ground
· 1/2 cup Butter
· 1/2 cup almonds, flaked

Peel and thinly slice pears.
Combine the cornflour, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell.
Prepare the Almond Topping and sprinkle over the pears.
Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack.

ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.

COLLARD GREENS QUICHE from: http://www.cooks.com/rec/doc/0,1950,157190-246205,00.html
· 1 (9 inch) unbaked pie crust
· 4 lg. eggs, at room temp.
· 1 c. half and half
· 1/2 tsp. salt (opt.)
· 1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
· 1/2 tsp. dried oregano
· 1/3 c. finely chopped onion
· 1 c. shredded mild cheddar cheese
· 2 c. chopped cooked fresh, frozen or leftover collard greens, squeezed dry
· 1/2 c. chopped mushrooms
· 1/4 c. chopped bell pepper (opt.)

Heat oven to 350 degrees. Bake pie crust about 8 minutes; set aside. In large bowl, lightly beat eggs, half and half, salt (if desired), pepper, oregano, and onion; set aside. Onto bottom of pie crust, sprinkle 1/2 cup cheese. Add greens, mushrooms and bell pepper.
Pour egg and vegetable mixture into crust; sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted into center comes out clean. Let stand about 10 minutes before slicing to allow filling to completely set. Serves 8.

Recipes of the Week - September 22nd

Penne with Spinach Sauce
from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-spinach-sauce-recipe/index.html

• 1 pound whole wheat or multi grain penne
  3 garlic cloves
  2 ounces goat cheese
  1 ounce reduced fat cream cheese
  3/4 teaspoon salt
  1/2 teaspoon freshly ground black pepper
  6 ounces fresh baby spinach leaves
  2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Baked Shells With Fresh Spinach and Pancetta from: http://www.recipezaar.com/272706

• 4 tablespoons unsalted butter
  2 cups heavy cream
  1/2 cup tomato puree
  1/2 cup parmesan cheese, freshly grated (2 ounces)
  salt & freshly ground black pepper
  1/3 lb pancetta or prosciutto, finely diced
  1 lb fresh spinach, rinsed and stemmed, leaves torn
  1 lb medium pasta shell

In a heavy medium nonreactive saucepan, melt 2 tablespoons butter. Add the heavy cream and tomato puree and bring to a boil over high heat. Reduce the heat to moderately low and simmer until reduced to 2 1/4 cups, about 15 minutes. Remove from the heat and stir in 1/4 cup of the Parmesan cheese. Season with salt and pepper.
In a large skillet, cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp, 3 to 4 minutes. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper.
Preheat oven to 350 degrees F. Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain.
Toss the pasta with the creamy tomato sauce and the spinach. Spoon it into a 3-quart shallow buttered baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake for 15 to 20 minutes, until piping hot.

Cilantro Noodle Bowl With Cilantro Pesto from: http://www.recipezaar.com/324722

• 8 ounces dried soba noodles
  2-3 cups broccoli florets, chopped
  1 lemon, zest of
  2 cups fresh cilantro, chopped
  2 large garlic cloves
  1/4 teaspoon cayenne powder
  1/2 teaspoon fine grain sea salt
  1/2 cup extra-virgin olive oil
  14 ounces extra firm tofu

Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. Cook it until barely done. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
Make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks (as seen in the photo), sometimes I don't bother and use larger pieces instead.
4In a large mixing bowl, combine the soba, broccoli, and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.

Recipes of the Week - September 15th

Red Mustard Greens with Red Potatoes from: http://southernfood.about.com

• 4 to 5 medium red potatoes, quartered 4 tablespoons butter or 3 tablespoons of butter and 1 tablespoon bacon drippings 8 ounces fresh sliced mushrooms salt and black pepper, to taste dash red pepper, optional 4 cups (about 1 pound) shredded mustard greens

Boil potatoes until just tender; cool and slice. Melt butter (and bacon drippings, if using) in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute. 

Fruity Acorn Squash from: http://allrecipes.com/Recipe/Fruity-Acorn-Squash/Detail.aspx

• 1 small acorn squash 1 tart apple, peeled and diced 1/4 cup chopped celery 2 tablespoons raisins 1 tablespoon brown sugar 1/4 teaspoon pumpkin pie spice

Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Microwave, uncovered, on high for 6-8 minutes or until almost tender.

Meanwhile, in a bowl, combine the apple, celery, raisins, brown sugar and pumpkin pie spice. Turn squash over; fill centers with apple mixture. Cover and microwave 4-5 minutes longer or until squash and apple filling are tender. Let stand for 3 minutes before serving.

 

Roasted Acorn Squash, Pears And Potatoes With Bucheron Cheese

• 1 acorn squash, cut into 1/8 _inch wedges, seeds removed 1 pound fingerling or other small potatoes, washed and scrubbed 1 pound cippolini or other small onions 3 tablespoon extra virgin olive oil Salt and freshly ground black pepper, to taste 16 clove garlic, peels on 2 pears, sliced 4 sprig thyme 2 tablespoon LuLu Fig balsamic vinegar or other aged balsamic vinegar 1/2 cup Bucheron, or other aged goat cheese 1/4 cup hazelnuts, toasted and chopped

Preheat oven to 325F. In large mixing bowl, toss acorn squash wedges, potatoes and onions in 2 Tablespoons of olive oil and a little salt and pepper. Lay out evenly on baking sheet or in large casserole dish and place in oven. After about 1/2 hour, toss garlic cloves in half of remaining olive oil and a little salt and pepper and scatter over roasting vegetables. Return to oven. After 10 more minutes, toss pears and thyme in remaining olive oil and a little salt and pepper and distribute evenly over roasting vegetables. Bake 15 minutes more.

Arrange hot vegetables on large platter, drizzle with balsamic vinegar and crumble goat cheese over top. Place entire platter in oven 2-3 minutes just to lightly melt cheese. Sprinkle hazelnuts over top and serve immediately.

 

Yard Long Beans with Garlic from: http://countingsheep.typepad.com/amuse_bouche/2004/10/chinese_yard_lo.html

• ¾ - 1 lb Long Beans, washed and cut into 2" long pieces 1/4 tsp salt 1/2 tsp sugar 1 TBS dark soy sauce 1 TBS Chinese RIce Wine like Shaoxing or dry sherry 2 TBS water 2 TBS peanut or canola oil 2 medium scallion or green onion cut into 1/2 inch pieces 3 medium cloves of garlic, minced 2 oz  ground pork

Bring water to boil in a large saucepan. Add the beans and cook for approx 1 minute, drain and rinse with cold water.

IN a small bowl combine the salt, sugar, soy sauce, rice wine.

Heat wok or large saute pan to high and ad the oil. Add the scallion/green onion and the garlic and stir fry for 5 seconds, add the ground pork (if using) and fry for 1 - 2 minutes. Pour the sauce into the pan. add the beans and cook for 2 minutes more until heated.

 

Spanish Green Beans from: http://www.gov.mb.ca/agriculture/food/oriental/cfo01s08.html  

• 1 lb long beans, cut into 1-inch pieces ½ cup chopped green pepper ¼ cup chopped onion          1 tbsp olive or cooking oil 2 medium tomatoes peeled and chopped        1 tsp salt ½ tsp dried basil, crushed   ¼ tsp dried rosemary, crushed Dash black pepper           

Cook fresh cut-up green beans in 2 quarts (2L) boiling salted water. Drain. Meanwhile cook chopped green pepper and onion in hot oil until tender, but not brown. Add chopped tomatoes, salt, basil, rosemary and pepper. Stir in green beans, heat through, season to taste with salt and pepper.

Recipes of the Week - September 8th

Rustic Tomato Pie with Kale Pesto Sauce from: http://heart-healthy-cooking.suite101.com/article.cfm/rustic_tomato_pie_with_kale_pesto

•             2 cups (packed) of fresh kale 3 cloves garlic or 3 garlic scapes 1/3 cup walnuts, toasted 1/2 cup grated Pecorino Romano cheese 1/4 cup extra virgin olive oil 2/3 cup part-skim ricotta cheese 1 9-inch store-bought refrigerated pie crust, such as Pillsbury 2 cups sliced Roma tomatoes (seeded, if you like) *or you can use any tomato 2 oz. fresh mozzarella cheese

Preheat oven to 375 degrees F.

Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese. 

Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving. Makes 6 slices. 

Dutch Kale with Potato and Sausage from Member Mary M.

• 1 lb. fresh kale    Water to cover 3 medium baking potatoes, peeled, scrubbed and cut into 1 inch cubes 1 lb. fresh link sausage 1 medium onion, chopped 1 cup milk 1 teaspoon salt 1/8 teaspoon pepper Pinch tarragon

Wash kale and trim heavy ribs and tough ends.  Chop coarsely and cook in water to cover for 15 minutes.  Add potatoes and cook 15 to 20 minutes longer, or until kale and potatoes are tender. 

Meanwhile, cut sausage into ½ inch slices and fry in heavy skillet until tender and nicely browned.  Add onion and cook a few minutes longer.  Discard remaining fat.

Add milk, stirring to incorporate any of the brown juices from the sausage.  Add kale and potatoes; cover and simmer 5 minutes.  Add salt, pepper and tarragon and serve. Six servings. Note:  I used the Rote Erstling Potatoes scrubbed, but unpeeled. Taken from Rodale’s Naturally Great Foods Cookbook by Nancy Albright  Baked Butternut Squash from: http://www.cdkitchen.com/recipes/recs/752/Baked-Butternut-Squash93379.shtml

• 1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup brown sugar 1/3 cup butter, melted 2 teaspoons lemon juice (fresh is best)

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.

Butternut Squash Gratin 12 Servings  from: http://www.seedsofknowledge.com/butternut.html   

• 1 whole butternut squash, about 1# each 2 tablespoons unsalted butter 3 cups halved and sliced onions 3 cups peeled, cored, sliced apples 3 tablespoons flour 1/2 cup unsalted chicken broth 3/4 cup fresh breadcrumbs 3/4 cup grated sharp cheddar cheese 1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Recipes of the Week - September 1st

Basic Fresh Garden Tomato Sauce

• 3-4 lbs tomatoes (no need to peel), peeled, seeded at chopped (See peeling directions below) 2 sweet peppers 1 teaspoon salt 3 tablespoons olive oil 3 garlic cloves, finely minced 1 medium onion, finely chopped ½ cup basil, chopped black pepper (to taste) 1 can of tomato paste you may wish to add chopped hot peppers or red pepper flakes for a sauce with zing!

If you are using heirloom tomatoes instead of plum-type, slice off the top of the tomato & sweeze out the extra juice before placing into a food processor. Combine the tomatoes & sweet peppers in a food processor & process until almost a puree. If you prefer to peel the skin off the tomatoes you will need to drop the tomatoes into a pot of boiling water for about 1-2 minutes. Remove & drop into ice water and after they are cooled down you can peel the skin off with a paring knife. Heat oil in a medium sauté pan. Sauté onion in oil for 5 minutes. Add garlic and red pepper flakes (or chopped hot peppers) for last minute. Add tomatoes, basil, salt, pepper. Allow to simmer slowly for 30 minutes. Stir in the can of tomato paste at the end. You can leave out the can of tomato paste, but will have to simmer the sauce for 1 ½- 2 hours. Tomatoes Rockefeller (tomatoes & spinach) from: http://southernfood.about.com/od/spinach/r/bl30710q.htm

• 3 large tomatoes, cut in half 2 tablespoons finely chopped onion 2 tablespoons minced parsley (try Par-cel) 1 tablespoon butter, room temperature 1 cup chopped spinach, cooked, well drained (about 2 cups fresh spinach) salt and pepper to taste 1/4 teaspoon paprika 2 tablespoons Italian seasoned bread crumbs

Place tomatoes cut side up in a lightly greased baking dish. Combine onion, parsley, butter, spinach, salt and pepper, and paprika; spread evenly over tomatoes. Top with the bread crumbs and bake at 375° for 15 minutes. Par-Cel – Looks like parsley, tastes like celery. Excellent for salads, casseroles, soups and stews, and for drying. Add to your favorite salad and into your rice recipes. Many people are known to successfully substitue Par-cel for cilantro or parsley in their favorite dishes. As many say, “add it to anything that requires a refreshing bite”. Curried Chicken Salad (with par-cel) from: http://fromgardentokitchen.blogspot.com/2007/08/cutting-celery.html

• 1 pound cooked chicken (you can sub tofu for vegetarians) 3-4 sprigs cutting celery (Par-Cel) 1/2 cup diced red onion 1/2 cup currants (or 1/4 cup raisins chopped) 1/2 cup cashews or peanuts 1/4 cup mayonaise 1/2 cup sauce (recipe below)

Once cooked and cooled, cut chicken into bite-sized pieces. Mix remaining ingredients in a large bowl. Serve immediately or chill for later.

Sauce:

• 4 tablespoons madras curry powder 1/2 cup rice wine vinegar 1/3 cup sugar 2 teaspoons salt 2 cups canola oil

Toast the madras curry in a dry pan over medium heat. The curry will become more fragrant. Remove from heat and transfer to a blender with the remaining ingredients. Blend until thoroughly mixed. Swiss Chard Bake from: http://www.cooks.com/rec/view/0,1650,152160-250192,00.html

• 1 1/2 lb. Swiss chard 1/2 onion, minced 2 tbsp. butter 4 eggs, well beaten 1 c. buttermilk 2 tbsp. flour 1/2 tsp. salt Few drops of pepper sauce 1 pkg. shredded cheddar cheese

Wash and peel stems from chard and drop in boiling water. Cook about 3 minutes before adding the leaves. Cook another 3 minutes. Remove from water and cut into pieces. Cook onion in butter a few minutes. Then add the Swiss chard to skillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside. Beat eggs, add buttermilk, flour and salt and pepper. Mix well together. Combine cheese. In greased casserole place a layer of chard and a layer of cheese until all in dish. Cover with egg mixture. Bake for 30 minutes at 350 degrees.