RECIPES
June 22,2009	Volume 2
	Delta Cole Slaw Ingredients 1 head green cabbage, cored and thinly sliced 1 red bell pepper, thinly sliced 1 medium onion, thinly sliced 1 1/2 cups shredded carrots 2 teaspoons kosher salt 1 teaspoon freshly cracked white pepper 1 cup apple cider vinegar 1 cup sugar 1 teaspoon dry mustard powder 2 teaspoons celery seeds 1/2 cup vegetable oil 1/4 cup finely chopped green onion tops 2 tablespoons chopped fresh parsley leaves Directions In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding. Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine. Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue. Braised Cabbage and Carrots Ingredients 1 large head (about 3 pounds) green cabbage 4 slices extra-thick bacon, cut into 1-inch squares 1 cup water 2 tablespoons Smash Seasoning, recipe follows 1 (10-ounce) bag baby carrots Salt and freshly ground black pepper Directions Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain. In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste. Smash Seasoning: 1 teaspoon cayenne 1 teaspoon celery seed 1/2 tablespoon lemon pepper 1 tablespoon garlic powder Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months. Spice Rubbed Chicken Thighs with Cumin Scented Cabbage Ingredients 2 1/2 teaspoons kosher salt 1 teaspoon ground coriander 1 teaspoon ground turmeric 4 bone-in chicken thighs, skin removed (about 1 pound) Freshly ground black pepper 1 tablespoon vegetable oil 2 teaspoons cumin seeds 1 bunch scallions (white and green parts), thinly sliced 1/2 small head green cabbage, cored, halved, and thinly sliced 2 tablespoons coarsely chopped cilantro leaves Squeeze of lemon juice Freshly ground black pepper Directions Preheat oven to 350 degrees F. Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot. Creamy Scallion Dip Ingredients 4 cups sour cream 2 teaspoons ground cumin 2 teaspoons chili powder 1 lime, juiced Salt and freshly ground black pepper 6 chopped green onions Directions In a large mixing bowl, mix ingredients together. Top with scallions and serve with Tortilla Chips. Grilled Sweet Potato and Scallion Salad Ingredients 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Directions Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. Fried Rice with Scallions, Edamame and Tofu Ingredients 1 tablespoon plus 1 teaspoon canola oil, divided 2 large cloves garlic, minced 4 scallions, greens included, rinsed, trimmed and thinly sliced 1 tablespoon minced ginger 4 cups leftover cooked brown rice 3/4 cup finely diced red pepper 3/4 cup cooked, shelled edamame 1/2 cup fresh or frozen, thawed, corn 6 ounces firm tofu, cut into 1/4-inch cubes 2 eggs, beaten 3 tablespoons low-sodium soy sauce Directions Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot. Tortellini with Goat Cheese and Scallions Ingredients 2 cups soft goat cheese, preferably Coach Farm 6 scallions, thinly sliced plus 2 scallions, thinly sliced 2 eggs 1/2 teaspoon freshly grated nutmeg 1/2 cup grated Parmigiano-Reggiano plus 1/4 cup 1 recipe basic pasta, recipe follows 4 cups good chicken broth Directions Bring 6 quarts water to boil and add 2 tablespoons salt. In a large mixing bowl, mash goat cheese until soft. Add scallions, eggs, nutmeg and cheese and stir well. Using a pasta roller, roll out pasta to thinnest setting and then cut sheets into 2-inch squares. Bring chicken stock to simmer in a 4-quart saucepan. Place 1 teaspoon goat cheese filling in the center of each 2-inch square. Fold opposite corners together to form a triangle. Press edges together firmly to seal. Bring opposite points of the triangle together and meld together with firm finger pressure. Continue until all pasta is done. Drop tortellini in boiling water and cook until tender, about 7 to 10 minutes. Drain well and drop into simmering chicken broth. Add remaining scallions and cheese, check for seasoning and serve immediately. Braised Kale Ingredients 1 tablespoon olive oil 2 cups thinly sliced onions 1 teaspoon salt 12 turns freshly ground black pepper 1/2 teaspoon red pepper flakes 2 tablespoons minced garlic 8 cups (firmly packed) torn and stemmed kale pieces 2 cups Basic Chicken Stock, recipe follows Splash cider vinegar Directions Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately. Basic Chicken Stock: 1 tablespoon olive oil 1 large onion, peeled and quartered 1 carrot, peeled and chopped 2 celery stalks, chopped 1 head garlic, cut in 1/2 1 bouquet garni 2 pounds raw chicken bones, rinsed in cold water 4 quarts cold water Salt and pepper In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables. Yield: 3 quarts Kale Mashed Potatoes Ingredients 1 1/2 pounds russet potatoes, peeled and cut into quarters 1/2 clove garlic, peeled 1/4 cup butter 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 cup milk or heavy cream, heated until warm 5 ounces kale, cooked and squeezed dry Directions In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately. Spinach and Kale Salad Ingredients 2 tablespoons olive oil 1 bell pepper, diced 2 garlic cloves, diced 1 bunch of Kale, chopped 1 bunch of spinach, chopped Salt and freshly-ground black pepper to taste 4 tablespoons balsamic vinegar Directions Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot. Potato, Kale, and Kielbasa Casserole Ingredients 3 pounds russet (baking) potatoes (about 6) 1/2 stick (1/4 cup) unsalted butter 3/4 cup chicken broth 2 tablespoons cider vinegar Salt and pepper 2 1/2 pounds kale, coarse stems discarded and the leaves washed well 1/2 pound Muenster cheese, coarsely grated (about 2 cups) 1 pound smoked kielbasa, cut crosswise into 1/4-inch thick pieces 2 large onions, thinly sliced Directions Arrange a rack in the middle of the oven and preheat to 450 degrees F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining 1/4 cup broth on top. (The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.) Bake the casserole until heated through, about 20 minutes. Sweet Potato and Beet Chips with Garlic Rosemary Salt Ingredients 2 sweet potatoes 2 beets 1 garlic clove, minced 1 teaspoon very finely minced fresh rosemary leaves 2 tablespoons salt 10 cups vegetable oil Directions Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well. Set aside. In a small bowl combine the garlic, rosemary and salt. Set aside. Warm the oil in a large pot over high heat to 350 degrees F. Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes. Transfer to a serving plate. Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate. Memphis Sweet Potato Fries Ingredients 4 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cinnamon 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips 1/2 teaspoon salt 2 tablespoons brown sugar Directions Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 30 minutes, turning every 10 minutes. Brown Angel Iced Sweet Potato Cookies Ingredients Cookies: 1 1/4 cups all-purpose flour 1 teaspoon ground nutmeg 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 stick butter, room temperature 3/4 cup sugar 1 egg 1 tablespoon molasses 1/2 teaspoon butter-flavored extract 1 1/2 cups peeled and finely grated sweet potato 2 teaspoons grated orange zest 1/2 cup chopped pecans, optional Cream Cheese Icing: 8 ounces cream cheese, room temperature 2 cups confectioners' sugar 1 stick unsalted butter, room temperature 1 teaspoon maple or vanilla extract Directions Preheat oven to 400 degrees F. For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing. For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies. Citrus-Thyme Vinaigrette Ingredients 2 tablespoons orange marmalade 1 tablespoon Dijon mustard 1 lemon, zested and juiced 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 2 tablespoons freshly chopped thyme leaves 2 hearts romaine lettuce, chopped 3 to 4 ribs celery from the heart, chopped 1 yellow bell pepper, seeded and finely chopped 1 small red onion or 1/2 medium, finely chopped Directions In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly. Roasted Zucchini with Fresh Thyme Ingredients Olive Oil 2 medium to large zucchini, halved lengthwise 1 tablespoon garlic-flavored olive oil or regular olive oil Salt and ground black pepper 1 teaspoon garlic powder 2 teaspoons chopped fresh thyme leaves Directions Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top. Roast 8 to 10 minutes, until tender and golden brown. Lemon Thyme Bars Ingredients Butter, for greasing dish Flour, for dusting dish Bars: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose flour 2 tablespoons chopped fresh thyme leaves 1/2 teaspoon fine sea salt 1/2 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon pure vanilla extract Glaze: 2 tablespoons fresh lemon juice 1/2 cup powdered sugar Directions Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish. For the bars: In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes. For the glaze: In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour. Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature. Thyme Popovers Ingredients nocoupons Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Directions Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. Lemon Thyme Olive Oil Cookies Ingredients 2 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking soda 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 1/2 cup extra-virgin olive oil 3 tablespoons milk 1 large lemon, zested and juiced Directions Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets. Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough. Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely. Beer-Thyme Biscuits Ingredients 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon light brown sugar 10 sprigs fresh thyme, leaves stripped from stems 3 tablespoons melted butter 1 cup cold dark beer (recommended: Bass Ale) Directions Preheat oven to 350 degrees F. Mix the dry ingredients and thyme leaves together in a large bowl until combined. Add the melted butter and beer and stir with a wooden spoon until the mixture begins to hold together. Turn the dough out onto a work surface and knead gently just until the dough comes together into a ball. Flatten the dough into a rectangular shape using a knife, divide it into 6 equal portions. Transfer to an ungreased baking sheet. Bake until biscuits being to turn golden and are firm to the touch, about 25 minutes. Serve warm. Sesame Snow Peas Ingredients 1 pound fresh snow peas, trimmed 2 teaspoons peanut or vegetable oil 1 teaspoon toasted sesame oil 1/4 cup diagonally sliced green onions (white parts only) 2 teaspoons minced garlic 1 teaspoon minced fresh ginger 1/4 teaspoon Sriracha or other hot Asian pepper sauce, or to taste 1 tablespoon black sesame seeds Directions Bring a large pot of salted water to a boil. Add the snow peas and blanch for 30 to 45 seconds. Remove the peas from the water with a slotted spoon and plunge into an ice bath, stirring until completely cooled. Remove from the ice bath and pat the snow peas completely dry. In a large skillet or wok, heat the peanut and sesame oils over medium-high heat. Add the green onions and cook, stirring, until soft, 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the snow peas and Sriracha and cook just until heated through, about 1 1/2 minutes. Remove from the heat and toss the sesame seeds into the snow pea mixture. Serve immediately. Pea Medley with Mint and Lemon Ingredients 1/2 pound fresh sugar snap peas, trimmed 1/2 pound fresh snow peas, trimmed Salt 1 1/2 cups frozen petite peas 4 tablespoons unsalted butter 1/2 cup thinly fresh mint leaves 1 tablespoon freshly grated lemon rind Directions Bring a large pot of water to a rapid boil. Blanch the sugar snap peas and the snow peas until barely tender in the salted boiling water, about 30 seconds. Add the frozen petite peas and continue to cook for another minute. Drain and immediately transfer to a large bowl containing the butter, mint, and lemon rind. Toss to coat until butter is completely melted. Serve immediately. Asian Sweet Potato Salad with Cucumbers, Dates and Arugula Ingredients 4 large sweet potatoes, peeled and cut into 1-inch cubes Kosher salt Carrot-Ginger Dressing: 1/2 cup grated carrot 1 tablespoon grated ginger 2 tablespoons rice vinegar 2 tablespoons mirin rice wine 1 tablespoon low-sodium soy sauce 1 teaspoon toasted sesame oil 1/2 cup mayonnaise Salt and freshly ground black pepper Directions Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool. Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter. Salad: 4 cups lightly packed Israeli arugula 1/2 hothouse cucumber, finely sliced 1 cup fresh picked cilantro leaves 1 cup dates, pitted and cut in 1/2 2 cups crispy wonton strips 1 lemon, juiced Olive oil Splash soy sauce Kosher salt and freshly ground black pepper Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad. Smoked Salmon Mousse in Cucumber Boats Ingredients 3/4 pound smoked salmon 8 ounces soft cream cheese Salt and freshly ground black pepper 3 tablespoons heavy cream or half-and-half 2 Cucumbers 2 tablespoons freshly chopped dill Directions In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.