With the cold weather lately.... try these to keep warm! If entertaining, serve in coffee mugs.
EASY HOMEMADE CHICKEN NOODLE SOUP
2 large chicken breasts boiled, organic boneless skinless if possible
14 tsp. chicken soup base (or to taste)
14 cups water
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion
1 package wide egg noodles
salt and pepper, to taste
In a large stock pot, melt butter. Add celery, carrots, and onions. Sauté until onions are clear, do not brown. Add water and soup base. Add chicken and bring to a boil until carrots are tender. Add egg noodles salt and pepper. (Chicken broth can be used but soup base is much cheaper and has a better flavor in this soup).
Black Bean Soup
Freezes and ages well. The black-bean soup you are about to make freezes well, so you can make the whole recipe, even if there are only two of you. It also survives in the refrigerator for a week and gets better every time you reheat it.
Serve the soup with the best crusty bread you can find, preferably whole wheat, and if you want to enrich the meal, spread the bread with some fresh goat cheese.
8 to 12 oz. coarsely chopped onion, available at many salad bars
2 ribs celery, diced
2 tsp. minced garlic in oil
2 tbsp. olive oil
3 (16 oz.) cans black beans, thoroughly rinsed and drained
5 c. water
2 c. chopped and canned tomatoes
1 lg. green pepper, coarsely chopped
4 scallions, chopped
1/2 to 1 Jalapenos, minced
1 1/2 tsp. ground cumin
1 tbsp. chopped fresh oregano or 1 tsp. dried
1 bay leaf
Freshly ground black pepper to taste
2 tbsp. chopped cilantro per serving
Saute the onion, celery and garlic in hot olive oil in a nonstick skillet until the onion begins to soften and brown.
Combine the beans with the water, tomatoes, green pepper, scallions, Jalapeno, cumin, oregano, bay leaf and black pepper in a large pot. Cover, and bring to a boil. When the onion mixture is cooked, add it to the beans, and simmer 5 to 10 minutes.
Puree 4 cups of the soup mixture in a blender or food processor; return to the pot, and continue to heat for 2 to 3 minutes.
To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro.
Friday, December 9, 2011
Thursday, December 8, 2011
My Personal Favorite Entertaining Recipes !
Melon, Mozarella and Prosciutto Skewers
20 cantelope or honeydew cubes, 1 inch pieces, about 2-3 cups
20 thin slices of proscuitto, about ½ lb
20 fresh mozzarella cheese balls, about one 8 oz tub
200 wooden skewers, 4 inch or longer
Fresh ground pepper
Thread 1 melon cube wrapped in half a proscuitto slice, and then one mozzarella ball wrapped in half proscuitto slice in alternating order onto wooden skewers. Sprinkle each with fresh ground pepper
Roasted Butternut Squash with Ricotta and Sage Crostini
After a friend shared this recipe with me, I prepared it for a Redlands Conservancy event and it was an immediate hit. Since then, I’ve prepared this recipe for clients hosting private dinners in their home. Everyone loves this recipe. As always, I experminted and substituted burrata cheese instead of the Richotta. Burrata is one of my favorite cheeses and using it in this recipe really adds an extra richness. Try this one for Fall parties, any audience is guraenteed to enjoy this one.
Ingredients
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
¾-1 Cup fresh burrata cheese
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Freshly squeezed lemon juice, dash at a time- to taste
preparation
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
Spicy Eggplant Dip with Parmesan Toasts
For this recipe, I like to use eggplant from the Saturday market at the Grove School, or eggplant from Washington Produce in Redlands. I recommend Pepperidge Farm prepared puff pastry from the grocery store.
You can make this dip one or two days in advance to allow the flavors to develop. It will also give you more time to prepare other food or concentrate on other details. Be sure to bring the dip to room temperature before serving.
½ cup plus 3 tbsp olive oil, keep more aside for brushing
2 eggplants, about 12 oz each, peeled and cut into 1 inch cubes
2 garlic cloves, thin slice
1 large yellow onion, chopped
¼ tsp red chili flakes
¼ tsp ground cumin
2 tbs fresh flat leaf parsley, chopped
juice of one lemon
1 baguette, sliced ¼ in thick
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
In a deep sauté pan over medium heat, warm ¼ cup of the olive oil until warm. Add half the eggplant and sauté stirring occasionally until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with ¼ cup of the olive oil and the remaining eggplant. Transfer to platter.
Warm 1 tbs of the olive oil in the pan. Add the garlic and sauté, stirring often, until golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4-5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6-8 minutes more. Remove from the heat and let cool for 5 minutes.
Preheat oven to 350F
Arrange the baguette slices on a baking sheet. Brush the sides lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, but not burned, about 15-18minutes. Let toasts cool to room temperature and store in airtight containers until ready to serve.
Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the parmesan toasts alongside.
Sweet Potato, Corn and Edamame Hash
This dish is a seasonal crowd pleaser and a fantastic addition to a holiday brunch. If you have leftover ham, throw it in this recipe! To serve as a brunch item, serve over fresh bed of arugula and top with a poached egg.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes
8-10 oz of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and saute for additional 5 minutes. Add garlic and sautee for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Smokey Deviled Eggs
Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.
10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste
Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a slotted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.
Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well combined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted with a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.
20 cantelope or honeydew cubes, 1 inch pieces, about 2-3 cups
20 thin slices of proscuitto, about ½ lb
20 fresh mozzarella cheese balls, about one 8 oz tub
200 wooden skewers, 4 inch or longer
Fresh ground pepper
Thread 1 melon cube wrapped in half a proscuitto slice, and then one mozzarella ball wrapped in half proscuitto slice in alternating order onto wooden skewers. Sprinkle each with fresh ground pepper
Roasted Butternut Squash with Ricotta and Sage Crostini
After a friend shared this recipe with me, I prepared it for a Redlands Conservancy event and it was an immediate hit. Since then, I’ve prepared this recipe for clients hosting private dinners in their home. Everyone loves this recipe. As always, I experminted and substituted burrata cheese instead of the Richotta. Burrata is one of my favorite cheeses and using it in this recipe really adds an extra richness. Try this one for Fall parties, any audience is guraenteed to enjoy this one.
Ingredients
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
¾-1 Cup fresh burrata cheese
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Freshly squeezed lemon juice, dash at a time- to taste
preparation
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
Spicy Eggplant Dip with Parmesan Toasts
For this recipe, I like to use eggplant from the Saturday market at the Grove School, or eggplant from Washington Produce in Redlands. I recommend Pepperidge Farm prepared puff pastry from the grocery store.
You can make this dip one or two days in advance to allow the flavors to develop. It will also give you more time to prepare other food or concentrate on other details. Be sure to bring the dip to room temperature before serving.
½ cup plus 3 tbsp olive oil, keep more aside for brushing
2 eggplants, about 12 oz each, peeled and cut into 1 inch cubes
2 garlic cloves, thin slice
1 large yellow onion, chopped
¼ tsp red chili flakes
¼ tsp ground cumin
2 tbs fresh flat leaf parsley, chopped
juice of one lemon
1 baguette, sliced ¼ in thick
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
In a deep sauté pan over medium heat, warm ¼ cup of the olive oil until warm. Add half the eggplant and sauté stirring occasionally until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with ¼ cup of the olive oil and the remaining eggplant. Transfer to platter.
Warm 1 tbs of the olive oil in the pan. Add the garlic and sauté, stirring often, until golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4-5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6-8 minutes more. Remove from the heat and let cool for 5 minutes.
Preheat oven to 350F
Arrange the baguette slices on a baking sheet. Brush the sides lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, but not burned, about 15-18minutes. Let toasts cool to room temperature and store in airtight containers until ready to serve.
Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the parmesan toasts alongside.
Sweet Potato, Corn and Edamame Hash
This dish is a seasonal crowd pleaser and a fantastic addition to a holiday brunch. If you have leftover ham, throw it in this recipe! To serve as a brunch item, serve over fresh bed of arugula and top with a poached egg.
1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes
8-10 oz of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and saute for additional 5 minutes. Add garlic and sautee for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.
Smokey Deviled Eggs
Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.
10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste
Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a slotted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.
Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well combined. Taste and adjust seasonings.
Spoon the yolk mixture into a pastry bag fitted with a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.
Tuesday, November 22, 2011
Great Thanksgiving Sides !
Sweet Potato Salad with Orange-Maple Dressing
Adapted recipe from Epicurious.com
Ingredients
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
preparation
For dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Brussels Sprouts Gratin with Gruyere, Parmigano-Reggiano and Caramelized Shallots
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs, preferably Panko
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp aside
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Preheat oven to 375F
For topping, stir bread crumbs, butter, lemon zest, salt, pepper and parsley in mixing bowl. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, medium-high heat, drizzled with grape seed oil or any high other heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Maple Mashed Sweet Potatoes
This recipe could not be easier or more delightful to prepare, using my favorite ingredient- sweet potatoes. You can find locally grown sweet potatoes at any of our local farmer’s markets, as well as Gerrard’s Market in Redlands. 5lbs dark orange fleshed sweet potatoes, scrubbed
1 yellow onion, diced
½ cup (1 stick) unsalted butter
¼ cup pure maple syrup, good quality
2/3-3/4 cup milk, warmed
½ cup pecans, toasted, rough chop
kosher or sea salt to taste
Preheat oven 350F. Pierce each potato several times with fork and place in a baking pan. Bake potatoes until tender when squeezed or pierced, approximately 1 ½ hours. Set potatoes aside until cook enough to handle.
In a small saucepan over medium heat, sauté onion in with 2 tbsp olive oil. Sautee until onion is translucent, don’t brown or overcook. Combine the butter and maple syrup. Stir to melt the butter and bring to a boil. Set aside and keep warm.
Cut the potatoes in half and scoop out the flesh into a large mixing bowl, discard skins. Use a potato masher, ricer or food mill to mash the potatoes. Stir the butter mixture into the potatoes. Add the milk and blend well. Season to taste with salt. Transfer the mashed potatoes to a sauce pan and heat over medium heat until warmed through, about 10 minutes. Serve immediately. Alternatively, make ahead one day in advance by covering and refrigerating after cooking. Bring to room temperature 2 hours before serving and reheat on stovetop.
Green Beans with Lemon-Butter Bread Crumbs and Toasted Almonds
Fortunately, this is not the classic Thanksgiving green beans that our grandmothers made. This version replaces the condensed mushroom soup with lemon juice and adds a delightfully buttery-crispy topping of panko bread crumbs.
5 tbs unsalted butter
¼ cup panko (Japanese bread crumbs)
Zest of 1 lemon (a microplane works great for this step)
1 tbs kosher or sea salt, more may be needed after tasting
1 ½ lb fresh green beans, stem ends trimmed
1 ½ tbs fresh lemon juice
½ cup slivered almonds, toasted
Salt, fresh ground pepper to taste
In a small skillet over medium heat, melt 2 tbs of butter. Add the panko and toast crumbs, stirring constantly, until golden brown and crisp- about 2 minutes. Remove from heat and stir in the lemon zest and a pinch of salt. Set aside.
Fill a large saucepan two thirds full of water and bring to a boil over high heat. Add 1 tbs of salt. Add the beans and cook until bright green and still very crisp, about 2 minutes. Meanwhile, fill a large bowl two-thirds full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water. Let cool in water for about 2 minutes and then drain thoroughly. Blot dry with paper towels and set aside.
In large skillet over medium heat, melt the remaining 3 tbs butter and swirl to coat the pan. Add the green beans and sauté, stirring constantly until the beans are heated through, but still crisp-tender, about 3 minutes. Add the lemon juice and almonds, sauté for 1 minute longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with panko topping and serve immediately.
To make this dish ahead: Blanch green beans up to one day in advance. Spread the cooked beans on dry paper towel or a clean cotton towel, roll up in ‘jelly roll’ style and place in sealed plastic bag and refrigerate. Remove from refrigerator 2 hours before sautéing. The panko topping and toasted almonds can be prepared up to 1 day in advance. Cover and store in separate airtight containers at room temperature.
Adapted recipe from Epicurious.com
Ingredients
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
preparation
For dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Brussels Sprouts Gratin with Gruyere, Parmigano-Reggiano and Caramelized Shallots
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs, preferably Panko
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp aside
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Preheat oven to 375F
For topping, stir bread crumbs, butter, lemon zest, salt, pepper and parsley in mixing bowl. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, medium-high heat, drizzled with grape seed oil or any high other heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Maple Mashed Sweet Potatoes
This recipe could not be easier or more delightful to prepare, using my favorite ingredient- sweet potatoes. You can find locally grown sweet potatoes at any of our local farmer’s markets, as well as Gerrard’s Market in Redlands. 5lbs dark orange fleshed sweet potatoes, scrubbed
1 yellow onion, diced
½ cup (1 stick) unsalted butter
¼ cup pure maple syrup, good quality
2/3-3/4 cup milk, warmed
½ cup pecans, toasted, rough chop
kosher or sea salt to taste
Preheat oven 350F. Pierce each potato several times with fork and place in a baking pan. Bake potatoes until tender when squeezed or pierced, approximately 1 ½ hours. Set potatoes aside until cook enough to handle.
In a small saucepan over medium heat, sauté onion in with 2 tbsp olive oil. Sautee until onion is translucent, don’t brown or overcook. Combine the butter and maple syrup. Stir to melt the butter and bring to a boil. Set aside and keep warm.
Cut the potatoes in half and scoop out the flesh into a large mixing bowl, discard skins. Use a potato masher, ricer or food mill to mash the potatoes. Stir the butter mixture into the potatoes. Add the milk and blend well. Season to taste with salt. Transfer the mashed potatoes to a sauce pan and heat over medium heat until warmed through, about 10 minutes. Serve immediately. Alternatively, make ahead one day in advance by covering and refrigerating after cooking. Bring to room temperature 2 hours before serving and reheat on stovetop.
Green Beans with Lemon-Butter Bread Crumbs and Toasted Almonds
Fortunately, this is not the classic Thanksgiving green beans that our grandmothers made. This version replaces the condensed mushroom soup with lemon juice and adds a delightfully buttery-crispy topping of panko bread crumbs.
5 tbs unsalted butter
¼ cup panko (Japanese bread crumbs)
Zest of 1 lemon (a microplane works great for this step)
1 tbs kosher or sea salt, more may be needed after tasting
1 ½ lb fresh green beans, stem ends trimmed
1 ½ tbs fresh lemon juice
½ cup slivered almonds, toasted
Salt, fresh ground pepper to taste
In a small skillet over medium heat, melt 2 tbs of butter. Add the panko and toast crumbs, stirring constantly, until golden brown and crisp- about 2 minutes. Remove from heat and stir in the lemon zest and a pinch of salt. Set aside.
Fill a large saucepan two thirds full of water and bring to a boil over high heat. Add 1 tbs of salt. Add the beans and cook until bright green and still very crisp, about 2 minutes. Meanwhile, fill a large bowl two-thirds full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water. Let cool in water for about 2 minutes and then drain thoroughly. Blot dry with paper towels and set aside.
In large skillet over medium heat, melt the remaining 3 tbs butter and swirl to coat the pan. Add the green beans and sauté, stirring constantly until the beans are heated through, but still crisp-tender, about 3 minutes. Add the lemon juice and almonds, sauté for 1 minute longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with panko topping and serve immediately.
To make this dish ahead: Blanch green beans up to one day in advance. Spread the cooked beans on dry paper towel or a clean cotton towel, roll up in ‘jelly roll’ style and place in sealed plastic bag and refrigerate. Remove from refrigerator 2 hours before sautéing. The panko topping and toasted almonds can be prepared up to 1 day in advance. Cover and store in separate airtight containers at room temperature.
Monday, October 24, 2011
Redlands Daily Facts Food Column
As you may know, I write a weekly food column which appears every Saturday in the Redlands Daily Facts Food Section. To read prior columns on-line go to:
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
Friday, October 21, 2011
Fantastic Fall Soup !
Farmer’s Market Roasted Pumpkin and Green Apple Soup
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon
½C Onion, Diced
2 Granny Smith Apples, or other tart green apple, peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu
4C Chicken Broth
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan, or dutch oven, on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream fraiche.
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon
½C Onion, Diced
2 Granny Smith Apples, or other tart green apple, peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu
4C Chicken Broth
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan, or dutch oven, on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream fraiche.
Great Fall Recipe !
Sweet Potato Salad with Orange-Maple Dressing
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
preparation
For dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
preparation
For dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Monday, October 3, 2011
Next Farmer's Market Cooking Class at North of Cabo Restaurant, Redlands
The next farmer's market cooking class will be on October 15 at North of Cabo Restaurant and Cantina in Redlands at Noon. The class will feature recipes and cooking demonstrating using seasonal farmer's market ingredients. The upcoming class on October 15, will feature fall produce in recipes such as Roasted Butternut Squash, Twice Baked Sweet Potatoes and Apple-Onion Compote.... all made with locally grown ingredients! Cost to attend the class is $50, and includes food samples of recipes and wine! If you wish to attend, please send me an email to reserve you seat: LFBurton@gmail.com
North of Cabo Restaurant is downtown Redlands at 22 E Vine Redlands.
Best,
Chef Lee
North of Cabo Restaurant is downtown Redlands at 22 E Vine Redlands.
Best,
Chef Lee
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