To Roast your garlic: Preheat oven to 375ºF. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Cover and bake 45 minutes to 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.
To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.
Bittersweet & Nutty Mixed Greens from: http://straightfromthefarm.net/2007/10/22/bittersweet-greens/
1 bunch of mustard greens
2 baby leeks
1 baby bok choy
1 garlic clove, thinly sliced
1 T. extra virgin olive oil
1 T. soy sauce
sea salt and freshly ground pepper
2 small firm apples
1 T. butter
1 T. raw sugar
pinch of cinnamon
1/2 c. pine nuts
Wash and dry apples. Cut out core and dice into 1/2 inch cubes. Melt butter in a medium skillet and add apples. Sprinkle with raw sugar and cook over medium low heat until soft and somewhat caramelized/browned. Remove from heat and set aside on your serving dish.
Toast pine nuts on a small baking sheet in a 350 degree oven for 5-7 minutes until golden.
Wash greens, leeks and bok choy thoroughly. Cut off any tough stems on the greens, roots and tough green tops of the leeks, and base of the baby bok choy. Cut everything into one inch wide strips. Using the same skillet as before, heat olive oil over medium high heat and saute garlic slices until golden. Add chopped greens, leeks and bok choy, stirring constantly until everything is noticeably wilted (about 90 seconds). Lower heat to low and stir in soy sauce. Continue to cook for another 2-3 minutes until greens are tender. Salt and pepper to taste.
Combine apples and pine nuts with the greens in the skillet. Toss well and serve immediately.
Individual Potato Tarts from: http://homecooking.about.com/od/vegetablerecipes/r/blv277.htm
Yukon gold potatoes are layered in puff pastry, topped with Parmesan cheese, and baked. It is important that the potato slices be very thin, so using a mandoline is highly recommended.
•1 (10-ounce) package Pepperidge Farm frozen puff pastry shells, thawed at room temperature
•3 medium Yukon gold potatoes or baking potatoes, peeled and thinly sliced (see Note)
•1 Tablespoon olive oil
•Salt and fresh-ground black pepper, to taste
•1/4 cup grated parmesan cheese
•1 egg, beaten
•1 Tablespoon milk
When puff pastry is soft enough to roll, place it on a lightly floured surface. Roll each piece of pastry into a 6-inch round. This can be done a day ahead. If done in advance, stack the pastry rounds with layers of plastic wrap between each. Place in a plastic bag and refrigerate.
The day you plan to serve, preheat oven to 400 degrees. Lightly grease 6 (1-cup) souffle cups or 6 (1-cup) muffin tins.
Place a pastry round in each cup and pat up the side of the cup.
Place gold potatoes in a mixing bowl with olive oil, salt, pepper, and Parmesan cheese. Toss to coat lightly.
Arrange potato slices in overlapping pattern on bottom of tart (if any liquid has accumulated in the bowl with the potato slices, be sure to drain slices before putting them into crusts). Continue layering potatoes until three quarters of each cup is full. Fold the pastry down over the potatoes in each cup.
Combine the egg and milk and use to brush top of pastry. Bake 45 minutes or until potatoes are tender. Remove from oven and use a fork or knife to lift each potato tart out of its cup.
Note: Use a mandolin to slice the potatoes if you have one. They need to be very thin.
No comments:
Post a Comment