Recipes of the Week–September 2, 2014

Carrot Souffle from: http://allrecipes.com/Recipe/Carrot-Souffle-2/Detail.aspx?evt19=1

1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.

Wegmans Vanilla-Orange Glazed Carrots
http://ifood.tv/carrot/454274-wegmans-vanilla-orange-glazed-carrots 

Olive oil     2 Tablespoon
Carrots     2 Pound, peeled, cut on the bias in 1/4-inch slices (Food You Feel Good About Organic Carrots, about 6 cups)
Bay leaf     1
Vanilla pod     1 , split in half lengthwise, seeds reserved
Cayenne pepper     1⁄4 Teaspoon (you can adjust as per taste.)
Sea salt     To Taste
Orange juice     1 Cup (16 tbs) (Food You Feel Good About Premium No-Pulp 100% Juice)
Vegetable stock     1 Cup (16 tbs) (Food You Feel Good About Vegetable Culinary Stock)
Heavy cream     1 Cup (16 tbs) (Wegmans)
Butter     4 Tablespoon
Green onion stalks     1⁄2 Bunch (50 gm), thinly sliced
Italian parsley     1 Ounce, chopped finely

1. Heat oil on high in a braising pan. Add carrots, bay leaf, vanilla pod and seeds, and cayenne. Salt to taste.
2. Cook, stirring, 5 minutes until carrots just begin to soften.
3. Pour in orange juice, vegetable stock, and heavy cream. Cook, stirring, 12-15 minutes, until sauce is reduced to a syrupy consistency and carrots are tender.
4. Season to taste with salt.
5. Turn off heat. Add butter, green onions, and parsley. Stir until butter is melted.
6. Remove vanilla pod and bay leaf before serving.

Tomato Pie  http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=12599&origin=detail&servings=8&metric=false

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
1.     Preheat oven to 350 degrees F (175 degrees C).
2.     Bake the pastry shell for 8 to 10 minutes or until browned.
3.     Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4.     In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5.     Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Heirloom Tomato & Zucchini Foccacia from: http://www.urbancookery.com/heirloom-tomato-zucchini-foccacia/

    5 Cups All Purpose Flour
    1 Tablespoon Salt
    1 Packet Active Dry Yeast
    1 Tablespoon Sugar
    1 3/4 Cups Water (110-115 degrees)
    1 Tablespoon Extra Virgin Olive Oil
    12 oz Heirloom Tomatoes
    1/2 Zucchini (sliced 1/8" thin)
    1/4 Cup Onion (minced)
    2 Garlic Cloves (minced)
    2 T Parmesan Cheese (grated)
    1 Tablespoon Parsley (minced)

For the dough - combine your flour and salt in the bowl of a stand mixer fitted with a dough blade. In a separate bowl, combine your yeast, sugar and hot water and let sit and bloom for 15 minutes. Once your yeast has bloomed, add it to your flour and start the mixer on low. While the dough is mixing, pour in your Olive Oil until the dough comes together.
Remove dough from the mixer and place in a bowl with some olive oil in it to prevent sticking. Lay a clean kitchen towel over the bowl and let rise 1.5 hours. After 1.5 hours, Grease a 12 x 18" baking sheet with canola oil and stretch your dough out to fit the baking sheet. Cover with the towel again, and let it rise in the baking sheet another 1.5 hours.
While the dough is rising in the baking sheet, make your roasted tomatoes. Preheat your oven to 325 degrees. Cut your tomatoes in half with a serrated knife, and lay on a silpat lined baking sheet. Drizzle tomatoes generously with Olive Oil, salt and a little bit of sugar. Roast in the oven for 45 minutes. Allow to cool 5 minutes before handling.
    In a small saute pan, heat up 1 teaspoon of Canola Oil and add in your onion. Cook 5-8 minutes on a medium heat, then add in your garlic and cook another 2 minutes. Remove from heat and set aside.
    Change your oven temperature to 425 degrees and start to assemble your bread. Take your dough and make indents all over it with your thumb. Lay down your roasted tomatoes, thin slices of zucchini, and sprinkle your onion/garlic mixture all over. Top with your Parmesan Cheese and a little drizzle of Olive Oil. Bake in the oven for 15-20 minutes. Remove from oven and top with fresh Parsley and serve immediately.