Recipes of the Week - October 24th

Using your un-ripe tomatoes - they may or may not ripen. You can put them into a paperbag with an apple to try to get them to ripen up. You can also make fried green tomatoes!!!

OVEN ROASTED GARLIC POTATOES
3/4 lb. red potatoes
6 lg. garlic cloves (unpeeled), flattened
1 tbsp. olive oil
1/2 tsp. dried rosemary, crumbled
Salt and freshly ground pepper
Preheat oven to 450 degrees F. Cut potatoes into 1 1/4 inch wide wedges. Combine potatoes, garlic, oil and rosemary in 8 inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally. Bake 45 minutes. Discard garlic, serve potatoes hot.

GOLDEN RAISIN ROSEMARY MUFFINS
3/4 c. milk
1/2 c. golden raisins
1 tsp. dry rosemary leaves
1/4 c. butter
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
Simmer raisins, milk and rosemary. Remove from heat, add butter. Stir until melted, then cool. Heat oven to 350 degrees. Grease muffin pan. Mix flour, sugar, baking powder and salt. Add egg to cooled mixture then dry mixture. Bake 20-25 minutes.

APPLE CELERY SALAD
3 med. size apples
1 1/2 c. celery, sliced
1/2 c. walnuts, chopped
1/4 c. mayonnaise or salad dressing
2 tsp. sugar
Dash of ground allspice
1 tsp. lemon juice

Pare and quarter, core and dice 3 apples. Stir in celery and walnuts. Blend in remaining ingredients in 1 cup and pour over mix.

PAIN de CAROTTESfrom: http://frenchfood.about.com
Pain de carottes translates as carrot bread but this is really more like a carrot flan, flavored with tarragon.

1/4 lb. of carrots
2 eggs, lightly beaten
1/4-cup crème fraîche
1 Tablespoon fresh tarragon, chopped
pinch of nutmeg
salt and pepper to taste

For garnish: radishes, raw baby carrots, peas
Wash and peel the carrots. Cut them into small pieces and cook them in a pot of boiling, salted water about 45 minutes.
Preheat oven to 400°. Purée the carrots in a blender, food processor or food mill.
Mix the carrot purée with the beaten eggs and crème fraîche. Add the tarragon and season with salt and pepper.
Generously butter a savarin (small ring mold) mold. Pour in the carrot mixture and bake in the oven for 15 minutes.
Remove from oven and unmold onto a serving plate.
To serve: Arrange the radishes, baby carrots and peas in the center of the pain de carottes and serve.