05 Sep Roasted Cauliflower

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4

Ingredients:

  • 1 head cauliflower
  • 4 cloves garlic (or more), minced
  • Salt and pepper to taste
  • Olive oil

Directions:

  1. Grease a shallow dish with olive oil. Break cauliflower into flowerettes and put in dish. Sprinkle liberally with olive oil, salt, pepper, and garlic.
  2. Roast at 425 degrees for 24-30 minutes.
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08 Aug Holly’s Corn Bread

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup corn meal
  • 3 tablespoons honey (sugar can be used if honey is not available)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil or melted butter (real butter – not margarine)

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, stir together the dry ingredients
  3. In a small bowl or 2-cup measuring cup, combine all the liquids including the eggs and beat together. Stir liquid into the dry ingredients just until mixed – do not over-beat.
  4. Pour batter into a 9″x9″x2″ greased baking pan or a 9″ cast iron skillet (my personal favorite). Bake for 20-25 minutes or until golden brown.
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13 Jun Beet Tartare

From Jean-Georges Vongerichten’s Jean-Georges Cooking at Home

Serves 4

Ingredients:

  • 6 medium beets (about 1 1/4 pounds)
  • 1 shallot, roughly chopped
  • 1 teaspoon Worchestershire sauce
  • Few drops Tabasco or other hot sauce
  • 1 teaspoon sherry vinegar
  • 6 cornichons, roughly chopped
  • 1/3 cup capers, drained
  • 1 tablespoon mayonnaise
  • 2 tablespoons chopped parsley, plus more for garnish
  • Salt and freshly ground black pepper (optional)

Directions:

  1. Wash the beets, wrap them individually in foil, and place them in a roasting pan or on a baking sheet at 350 degrees for about 90 minutes or until nice and tender. Cool the beets, peel them, and then cut into eighths.
  2. Place the beets in a food processor with the shallot, Worchestershire sauce, Tabasco, vinegar, cornichons, and capers, Pulse until the mixture is minced but not pureed. Scrape down sides between pulses.
  3. Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings if needed. You may need to add salt.
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07 Jun Mushrooms and Swiss Chard

From the French Women Don’t Get Fat Cookbook by Mireille Guiliano

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, peeled and minced
  • 1 pound Swiss chard, center ribs discarded and leaves coarsely chopped
  • 3/4 pound mixed mushrooms (use a variety such as shiitake, oyster, button, and portobello), wiped clean and chopped
  • Salt and freshly ground pepper

 
Directions:

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the shallot and sauté until fragrant and softened, 1 minute.
  2. Add the Swiss chard and cook, stirring, until tender, about 5-7 minutes. Add the mushrooms and sauté for 3 minutes. Season to taste and serve immediately

 
Note: In addition to being a delicious side dish, this makes a fabulous sandwich. Place a layer of mushrooms and Swiss chard on a slice of baguette or other good crusty bread. Top with a few slices of fresh mozzarella and place under the broiler until melted. Sprinkle with salt and serve immediately.

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21 Jul Summer Corn Cakes with Fresh Ricotta and Heirloom Tomato Salsa

By Chef Jed Demler

Summer Corn Cakes Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 cups corn (2 ears shucked and removed from cob)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • Butter or cooking spray (for the pan)

 

Directions:

  1. Combine the flour, milk, eggs, oil, baking powder, and salt in a mixing bowl and stir until smooth. Fold in 1/4 teaspoon black pepper and 2 cups of corn.
  2. Heat skillet or hot plate to medium-high heat and spoon a tablespoon or so onto a greased (butter or spray) section of the pan.
  3. When the edges turn brown and pull off of the pan, flip. Cook maybe 2 minutes on each side.

Homemade Ricotta Cheese Ingredients:

  • 4 cups whole milk or goat milk
  • 2 cups cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • Fresh cracked black pepper
  • Cheesecloth

 

Directions:

  1. Heat the milk, cream, and salt in a heavy-bottomed pot over medium-high heat until you reach a boil. Turn off the heat and add the lemon juice. Stirring frequently, the curd will start to separate from the whey.
  2. Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
  3. Once cold, mix in lemon zest and black pepper

Tomato Salsa Ingredients:

  • 1 large heirloom tomato (diced)
  • 1/4 cup cucumber (skinned, seeded, and diced)
  • 2 tablespoons red onion (minced)
  • 1/2 jalapeno (seeded and minced)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped herbs (basil, dill, or tarragon)
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

 

To Assemble:

Spread ricotta cheese over the corn cake and top with fresh salsa!

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20 Apr Avocado Shooters

Ingredients:

  • 1 medium-sized, ripe but firm avocado
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/3 cup packed parsley or cilantro leaves (no stems)
  • 1/2 teaspoon salt
  • Juice from 1 lime
  • 1 cup prepared gazpacho or 1/2 cup each diced tomato (peeled) and diced cucumber (or, you can use prepared salsa)

Directions:

  1. Halve and peel the avocado. If it has dark spots, you may need to use 1 1/2 avocados.
  2. Put the avocado pieces and sour cream in a blender (or Cuisinart). Blend until smooth. Add chicken broth, parsley or cilantro, lime juice, and salt and blend again. The parsley will give the soup a nice bright color. Adjust salt to taste. The soup can be made 3-4 hours in advance and refrigerated. It tends to lose its bright green color in 12 hours. It will also tend to thicken after 3 or 4 hours; just thin it with a little half & half.
  3. Fill small, clear glasses a little more than halfway. Top with a few spoonfuls of gazpacho or tomato-cucumber garnish. Chill up to 1 hour.

Make 2 1/4 cups – about 12 small shooters or 6 small servings. Serve with demitasse spoons.

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12 Aug Quick Tomato Tart

Ingredients:

  • 1 sheet prepared puff pastry, thawed
  • 3 T dijon mustard
  • 12 oz sliced fresh tomatoes
  • 3 T fresh basil leaves, chopped
  • 10 oz mozzarella or goat cheese
  • Salt and freshly ground pepper to taste

Directions:

1.  Cut pastry to fit buttered pie or tart pan, or line rectangular pan with it.

2.  Spread a layer of dijon mustard on the pastry, leaving 1-inch edge.

3.  Arrange tomato slices on mustard layer, then scatter basil leaves atop tomato slices.

4.  Slice or crumble cheese onto basil and season to taste with salt and pepper.

5.  Bake at 375 for 10-12 minutes or until cheese softens and crust browns.

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27 May Fresh Peach Salsa

This simple peach salsa can be made in advance and simply eaten with chips or served with grilled fish, chicken or pork.  Combine all ingredients in a non-reactive bowl. Mix well, taste for seasoning and refrigerate until serving.

Ingredients:

  • 6 fresh Texas peaches, pitted, peeled and diced
  • 3 green onions, chopped
  • 1½ cups diced fresh jicama
  • ½ cup diced fresh cucumber
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro leaves, washed and patted dry, chopped
  • 1 fresh jalapeno pepper, seeded and diced (optional)
  • juice of one lime
  • 1 tsp sea salt
  • pinch freshly-grated nutmeg
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06 May Smothered Yellow Squash with Basil

This also works well with zucchini

Ingredients:

  • 2 T olive oil
  • 1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup finely chopped fresh basil

Directions:

1.  Heat 1 T oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2.  Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.

3.  Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

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09 Jul Eggplant, Zucchini, and Tomato Tian

Ingredients:

  • 1 pound Eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound Zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large Beefsteak Tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 ½ tablespoons Extra-Virgin Olive Oil, divided
  • 1/4 teaspoon Salt, divided
  • 1/4 teaspoon freshly ground Black Pepper, divided
  • 4 ounces French Bread Baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano Cheese
  • 2 tablespoons chopped fresh Flat Leaf Parsley
  • 2 teaspoons chopped fresh Oregano
  • 1 ½ teaspoons chopped fresh Thyme
  • 2 Garlic Cloves, minced
  • 1/4 cup fat-free, less-sodium Chicken Broth

Directions:

1.  Preheat oven to 375°.

2.  Arrange Eggplant and Zucchini in a single layer on a baking sheet coated with Cooking Spray. Lightly coat Vegetables with Cooking Spray. Bake at 375° for 15 minutes. Arrange half of Eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with Cooking Spray. Top with half of Zucchini and half of Tomato. Drizzle 2 1/4 teaspoons oil evenly over Vegetables. Sprinkle Vegetables evenly with 1/8 teaspoon Salt and 1/8 teaspoon Black Pepper.

3.  Place Bread in a food processor; process until coarse crumbs measure 2 cups. Add Cheese and next 4 ingredients (through Garlic) to processor; process until combined. Sprinkle 1 1/2 cups Breadcrumb mixture evenly over Tomato. Repeat layers with remaining Eggplant, Zucchini, Tomatoes, Oil, and Salt, Pepper, and Breadcrumb mixture. Pour Broth over top. Bake at 375° for 1 hour or until Vegetables are tender and topping is browned.

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