Category Archives: Recipes

Garlic Veloute with Croutons and Prosciutto

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  • 1 oz butter
  • 8 oz. leeks, white part only
  • 12 oz. onions, sliced
  • 4 oz. celeriac (celery root), diced small
  • 10 cloves garlic, minced (15 cloves:  mince 5 more and add after you puree)
  • 1 qt. chicken broth
  • Pinch salt and cayenne pepper
  • Pinch nutmeg
  • 1 c. hot cream
  • 2 egg yolks
  • 1/4 c. cream

Heat the butter in 4 quart non – corrosive pot.  Cook the leek whites, onions and celeriac over low heat.  Add the garlic and continue to cook a few more minutes.  Do not brown the onions.  Add the chicken broth and simmer slowly for another 30 minutes.  Add the salt, cayenne and nutmeg.  Puree in a blender until smooth.  Reheat and add the hot cream.  Adjust the seasonings.  Combine the egg yolks and cream in a 2 quart stainless steel mixing bowl.  Add slowly to the cream soup while whisking to achieve a proper emulsion.  Add more broth if needed.  The veloute should be velvety in texture.

Garnish:

  • 3/4 c. diced stale Italian bread, without crust, small
  • 1 oz. butter
  • 1/2 c. fine julienne of prosciutto

Garlic Snow Peas with Filberts

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  • 1/2 lb. snow peas
  • 2-3 small carrots, chopped
  • 1 small onion, chopped
  • 2-3 cloves garlic
  • 1/2 cup chopped filberts
  • 2 Tbs olive oil
  • salt to taste

Heat olive oil in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the snow peas and cook stirring until they take on a dark green color.  This recipe is also great with green beans instead of snow peas.

Garlic Beans with Filberts

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  • 1/2 lb. beans, cut to 1-2 inch pieces
  • 2-3 small carrots, chopped
  • 1 small onion, chopped
  • 2-3 cloves garlic
  • 1/2 cup chopped filberts
  • 1 Tbs. olive oil
  • 1 Tbs. butter
  • salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.

 

Fusilli Estevi (Summer Pasta)

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This easy dish uses the bounty of summer.  You could add eggplant or sweet peppers to the sauté.  We used fresh fettucine for the pasta and fresh mozzarella balls for the cheese.  It was wonderful!

  • 1 lb. fusilli (corkscrew pasta)
  • 2 medium zucchini
  • 3 garlic cloves
  • 1/3 c. pine nuts
  • 2 Tbsp. olive oil
  • 3 large tomatoes, cut into ½-inch cubes
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh basil
  • 1 ½ c. ½-inch cubes mozzarella
  • 2 Tbsp. extra-virgin olive oil
  • 1-2 Tbsp. lemon juice
  • salt and pepper

Bring a large pot of salted water to a boil.  Add pasta, stir, and return to a boil.  Meanwhile, cut zucchini into half or quarter rounds about ¼ inch thick.  In a heavy skillet, sauté zucchini, garlic and pine nuts in olive oil with some salt until pine nuts begin to turn golden. Put zucchini mixture into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and extra-virgin olive oil.  When the pasta is al dente, drain and add it to the serving bowl.  Toss everything and serve immediately.  Top with freshly grated parmesan.

Fried Lemon and Zucchini Salad

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  • 1 lb. medium zucchini
  • Olive oil, about 1/3 cup
  • 2 large thin-skinned lemons

Slice the zucchini on a bias, about 1/3-inch thick.  Sprinkle with 1 tsp. salt and place in a colander.  Let stand for 1 hour.  Rinse well and dry thoroughly.  In a medium-sized skillet, fry small batches quickly in hot shallow oil, turning once, until golden brown.  Drain on paper towels and place in a bowl.  Slice the lemons very thin.  Add to the hot oil and fry, turning once.  The lemons will brown and the oil will thicken into a delicious sauce.  Add the cooked lemons to the zucchini and add some of the lemon oil.  Let marinate one hour at room temperature before serving (add 1 tsp. of minced garlic while marinating if desired).  Sprinkle with salt and pepper.  Delicious served with grilled fish or lamb kebabs.

From Recipes 1-2-3 by Rozanne Gold.

Fried Green Tomatoes

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Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

Fried Cabbage with Potatoes

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  • ½ head of cabbage (about 1 pound)
  • ½ cup finely chopped onion
  • ¼ teaspoon chopped fresh ginger
  • 2 large potatoes (about ½ pound)
  • 3 tablespoons oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon each cayenne, turmeric powder, cumin powder, coriander powder
  • 1-1/2 teaspoons salt (We use less)
  • few pinches garlic powder
  • 1 tomato, chopped
  • ½ fresh lemon

Shred the cabbage into coleslaw-sized pieces and set aside.  Carefully cut up the ginger into very small pieces.  Peel the potatoes and cut into very small pieces about half the size of sugar cubes.  Place these in a bowl of cold water until it is time for them to be cooked.

Heat the oil in a heavy frying pan over a medium temperature.  Add the black mustard seeds and chopped onion.  When the mustard seeds have stopped popping and the onion appears soft, add the drained potato pieces.  Sauté the potatoes for 5 minutes continually stirring so that they do not burn.  Now add the shredded cabbage and keep stirring while you add the rest of the spices.  Cook uncovered for 25 minutes, stirring the mixture every few minutes. The cabbage and potatoes will both turn golden brown when thoroughly cooked.  When you feel that the vegetables are done, add the chopped tomato and the lemon juice.  Stir once and it is ready to serve.  This dish, however, does not have to be served immediately but can be kept warm in an oven that is set at a low temperature.

Serves 3 to 4

From Flavors of India.

Fresh Corn Chowder

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  • 4 slices bacon
  • 1 small onion, chopped
  • 2 med celery stalks, diced
  • 6 small ears of corn
  • 4 1/2 Cups of milk
  • 2 medium potatoes, peeled and diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white or black pepper
  • 1 Tablespoon unsalted butter

Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min.  Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.

Remove the kernels from the corn.  Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes.  Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper.  Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter.  Let stand until the butter is melted, then stir.  Serve!

Fresh Corn Bread

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  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 cup shortening
  • 2 cups fresh corn kernels
  • 1 egg, beaten
  • 1 tablespoon milk

Combine dry ingredients together in a medium bowl. Cut in shortening with a pastry blender or two knives until mixture is crumbly. Add corn kernels, egg and milk and stir just until combined. Turn into a greased 8-inch round or square baking pan. Bake at 400 degrees F. for about 30-35 minutes or until set and a toothpick inserted in center comes out clean.

Floating Clouds Miso Dressing

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  • 6 Tbs. veg oil
  • 1/4 Tsp. sesame oil
  • 2 Tbs. rice vinegar or lemon juice
  • 2 Tbs. red, barley, or Hatcho miso
  • 1/4 C. water (if needed)
  • 1/2 clove garlic, crushed
  • dash of powdered ginger
  • dash of dry mustard (or use a prepared sweet-hot honey mustard)

Combine all ingredients; whisk or shake well.  If the dressing seems at all weak, just pump up the miso and garlic.

From The Book of Miso by Shurtleff and Aoyagi.