12 Sep Squash Casserole

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

Serves 4-6

Ingredients:

  • 3 pounds yellow squash, cut into thin slices
  • 1 small onion, chopped
  • 1-2 tablespoons salt
  • 16 saltine crackers (divided use)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon pepper

Directions:

  1. Cook first 3 ingredients in boiling water to cover, in a Dutch oven for 25 minutes or until squash is very tender. Drain well and mash mixture with a fork
  2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and the next 5 ingredients.
  3. Spoon mixture into a lightly greased 11″ x 17″ baking dish.
  4. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining 1 cup shredded cheese evenly over casserole.
  5. Bake uncovered at 350 degrees for 30 minutes.
Read More

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.
Read More

13 Jun Sweet Corn and Basmati Rice

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

Serves 6-8

Ingredients:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears of corn, husked
  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup basmati rice, uncooked
  • 1 1/4 cups toasted pecans, chopped
  • 16 ounces arugula

Directions:

  1. Whisk together first 5 ingredients until emulsified.
  2. Cut corn kernels off the cobs and saute in butter. Add onions and cook until tender. Season with salt and pepper.
  3. Cook rice according to package directions.
  4. Mix rice and corn mixture (may be made the day before serving, to this point).
  5. Add arugula, pecans, and vinaigrette.

Note: this can be served cold or at room temperature.

Read More

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.
Read More

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.

Read More

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!

Read More

22 Jun Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns roasted 8-10 minutes then crushed
  • 2 1/2 lbs. assorted Heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram (finely chopped)

Directions:

  1. Plate salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

Note: this is a beautiful salad and delicious. Heirloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in Heirloom, substitute other small pear-shaped tomatoes.

Read More

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.

Read More

29 Jul Stuffed Zucchini

Ingredients:

  • 4 med zucchini, sliced in half lengthwise
  • 2 T extra virgin olive oil
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1/4 cup finely chopped mushrooms
  • 1/4 cup finely chopped celery
  • 2 T dry white wine
  • 1 lb lean ground beef
  • 3 T chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 T butter, softened
  • 2 tsp salt
  • 2 tsp pepper

Directions:

1.  Preheat the oven to 375°F. Scoop out the insides of the zucchini halves, reserving cored halves and insides.

2.  Saute onions over medium heat for 1 to 2 minutes; add mushrooms, then celery and reserved zucchini insides and continue to cook for 2 to 3 minutes. Add white wine and cook 1 minute. Add beef and cook until brown, approximately 8 minutes. Stir in basil and rosemary. Remove from heat and allow to cool.

3.  Once cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

4.  Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown.

Read More

23 Jul Farmers Market Pasta

Ingredients:

  • 3 garlic cloves, minced
  • 3 T Sherry or white wine vinegar
  • 1/3 cup olive oil, plus more for drizzling
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 ears corn removed from cob
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces linguine
  • 1/2 cup thinly sliced red onion (optional)
  • 1 cup chopped basil and/or mint
  • Parmesan cheese

Directions:

1.  Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil, and 1 tsp salt in a large bowl. Add tomatoes and stir gently, then set aside.

2.  Peel lengthwise ribbons from zucchini with a vegetable peeler.

3.  Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and corn and cook 15 seconds.

4.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently. Add herbs and toss gently, serving with parmesan.

Read More