Recipes of the Week - September 10th

Sautéed Cucumbers 3 Tbsp. butter or margarine 2 cucumbers peeled, seeded and finely sliced 1/4 cup 35% cream pinch of nutmeg salt and pepper, to taste 3 Tbsp. dill or chives, chopped, While 3 Tbsp. butter or margarine is melting in a skillet, peel, seed and finely slice cucumbers. Sauté cucumbers until they begin to shine. Add cream and pinch of nutmeg, salt and pepper, to taste and stir constantly over low heat. Add dill or chives, and place in serving dish. Raita 1 medium tomato, diced 1 small cucumber, peeled and chopped 1 scallion, finely chopped 1 t fresh mint, finely chopped 1/4 t toasted cumin seeds 1 1/2 c firm plain yogurt salt and pepper Combine all ingredients. Chill for at least 30 minutes before serving. Roasted Tomatillo Salsa from: http://www.epicurious.com/recipes/food/views/102586 1/2 lb fresh tomatillos 2-3 fresh serrano chiles or other hots 1-2 garlic cloves, unpeeled 1/4 cup fresh cilantro 1/2 large onion, coarsely chopped 1 teaspoons coarse salt Preheat broiler. Remove the husks from the tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender and sauce is ready to serve. Tomatatoes From http://allrecipes.com/Recipe/Tomatatoes/Detail.aspx 6 small red potatoes, scrubbed 1 clove garlic, peeled 4 tomatillos 1/4 cup butter 1/4 cup milk salt and pepper to taste Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain. Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper. TOMATO AND CHARD PIE ½ lb chard, shredded ½ lb tomatoes, peeled and chopped 2 tablepsoons olive oil 1 clove garlic, crushed 1 onion, peeled and chopped 4 tablespoons chopped fresh parsley 1 teaspoon dried sage 2 eggs, beaten ¼ lb cheddar cheese, grated Shortcrust pastry for your flan dish Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.