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Recipes |
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Volume 2 |
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Braised Red Cabbage and Turnips Ingredients
Directions In a large saute pan, heat pan on
medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute.
Add butter and oil. When butter is melted, add the turnips and cabbage and
saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and
stock. Bring mixture to a simmer, cover and braise until a knife inserted in
a turnip comes out easily and cabbage is wilted and tender, about 25 minutes.
Season, to taste, with salt. Turnip Mashed Potatoes Ingredients
Directions Slice potatoes and turnips 1/4-inch
thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip
unpeeled cooked potatoes and turnips with electric mixer, mixing until
moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream,
butter, and sour cream. Season with salt and pepper, to taste. Whip again
until blended. Adjust thickness by adding more cream, if desired. Pea and Leek Dip Ingredients
Directions Halve, slice, wash the leeks well
and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook
until softened but not brown, about 5 minutes. Add the peas and continue
cooking until the peas are thawed and bright green, about 3 minutes. Transfer
the peas and leeks to a blender along with the sour cream, salt, parsley, and
lemon. Blend on low until smooth. Garnish with the scallions. Dill Fingerling Potatoes Ingredients
Directions Melt
the butter in a Dutch oven or large heavy-bottomed pot. Add the whole
potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook
over low heat for 20 to 30 minutes, until the potatoes are just tender when
tested with a small knife. From time to time, shake the pot without removing
the lid to prevent the bottom potatoes from burning. Turn off the heat and
allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with
the dill, and serve hot. Potato Casserole Ingredients
Directions Preheat oven to 350 degrees F. Spread mashed potatoes evenly on
bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House
Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over
top of sour cream. Slice potatoes and layer over onions and bell peppers. Add
butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30
minutes. Remove from oven and crumble bacon over top. Spicy, Smoky Cauliflower Mash Ingredients
Directions Steam the cauliflower in a steamer
insert set over boiling water, covered, until it is very soft, 15 to 20
minutes. Transfer the steamed cauliflower to a blender and puree with the
cheese, milk, sour cream and lime juice until smooth, scraping down the sides
of the blender jar as necessary. Add the adobo sauce and salt and pepper to
taste, pulse a couple more times and transfer to a serving bowl. Sprinkle
with cilantro and serve. Baked Ziti with Cauliflower: Ziti Gratinati Ingredients
Directions Bring 6-quarts of water to a boil
and add 2 tablespoons salt. Place the cauliflower florets into the boiling
water. Cook until the cauliflower is slightly resistant to a fork, 7 to 8
minutes. Drain, reserving the cooking water. Set aside. Pour 1/4 cup of the
cauliflower cooking water into a small bowl. Add the saffron and let it
dissolve. Set aside. In a 12 to 14-inch saute pan over high
heat, heat 4 tablespoons olive oil until almost smoking. Add the garlic,
florets and anchovies, and saute for 2 minutes. Add the pine nuts and saute
for 1 minute. Remove from the heat and set aside. Bring the cauliflower water back to
a boil and add the ziti. Cook until parboiled, about half-done. Drain well. Preheat the oven to 375 degrees F. Pour the ziti into a large, deep,
ovenproof casserole. Stir in the cauliflower mixture and 1/2 of the cheese.
Sprinkle with the saffron water and mix gently. Sprinkle with the remaining
cheese. Crumble the bread crumbs on top and drizzle with the remaining 1
tablespoon of olive oil. Bake for 15 minutes. Serve immediately. Pumpkin Bread Ingredients
Directions Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking
soda, baking powder, and salt together. In a separate bowl, mix the sugar,
vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the
shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated
pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non-
stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At
this point a knife inserted into the middle of the loaf should come out
clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
For muffins temperature should also be 325 degrees F., but bake for 30
minutes. Pumpkin Custard Pie Ingredients
Directions Preheat the oven to 375 degrees F.
Lightly dust a clean surface with flour. Roll the pie dough to a thickness
of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep
dish pie plate. Either crimp the edges decoratively or trim the pastry so
that it is even with the edge of the pie plate. Decorate the edge with leaf
shapes cut from excess pastry dough, if desired. Refrigerate the shell for at
least 30 minutes and up to overnight before proceeding. In a large mixing bowl, combine all
of the ingredients. Mix until well blended. Pour into the chilled pastry
shell. Bake until the custard is set and the crust is lightly golden, 50 to
60 minutes. Let the pie cool completely before serving. Serve with whipped cream and dust
with cinnamon. Basic Sweet Pie Crust: 8 ounces all-purpose flour, about 1
1/2 cups plus 2 tablespoons 1 tablespoon granulated sugar 1/4 teaspoon salt 1 stick cold unsalted butter, cut
into 1/4-inch pieces 2 tablespoons solid vegetable
shortening 3 tablespoons ice water Sift the flour, sugar, and salt
into a large bowl. Using your fingers, work in the butter and shortening
until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and
work with your fingers until the water is incorporated and the dough comes
together. Add more water, as needed, to make a smooth dough, being careful
not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap,
and refrigerate for at least 30 minutes before using.
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