Recipes
September 14, 2009	Volume 14
	Potato Leek Soup INGREDIENTS · 1 cup butter · 2 leeks, sliced · salt and pepper to taste · 1 quart chicken broth · 1 tablespoon cornstarch · 4 cups potatoes, peeled and diced · 2 cups heavy cream DIRECTIONS 1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. 2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving. Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley Ingredients 6 russet potatoes, scrubbed Kosher salt and freshly ground black pepper 1/4 cup canola oil 1/3 cup olive oil 3 garlic cloves, finely chopped 1/4 teaspoon red chili flakes 1/4 cup chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmigiano-Reggiano Directions Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges. Heat grill to medium-high. Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl. Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately. Artichoke, Onion, and Potato Hash Ingredients Salt 8 medium potatoes, halved lengthwise 3 tablespoons olive oil 6 cipollini onions, peeled, sliced in half along equator 1 (15-ounce) jar artichokes, (not marinated), with stems, drained, roughly chopped Freshly ground black pepper 5 garlic cloves, smashed 2 sprigs thymes, leaves chopped 1/2 cup chicken stock 1 tablespoon apple cider vinegar Chopped parsley leaves, for garnish Directions Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender. Drain and turn out onto a cutting board. Smash the potatoes with the side of a large knife or spatula. Heat a large cast iron skillet over medium-high heat and add the olive oil. When the pan is very hot, but not smoking, add the cipollini onions, and cook until starting to caramelize, about 4 to 5 minutes Add in the drained artichokes and season with salt and pepper, to taste. Cook for 2 to 3 minutes before turning them so that they will caramelize. Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme. Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan. Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and garnish with chopped parsley. Roasted Butternut Squash Salad with Warm Cider Vinaigrette Ingredients nocoupons 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. Balsamic Glazed Butternut Squash Ingredients 1 peeled cubed butternut squash 2 tablespoons honey 1/4 cup balsamic vinegar 1 tablespoon lemon pepper seasoning 3 tablespoons olive oil Directions Preheat oven to 400 degrees F. In a large bowl combine all ingredients and mix to coat the squash. Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes. Butternut Squash Muffins with a Frosty Top Ingredients · 14 ounces butternut squash, skin on, deseeded and roughly chopped · 2 1/4 cups light soft brown sugar · 4 large free-range or organic eggs · Sea salt · 2 1/2 cups all-purpose flour, unsifted · 2 heaping teaspoons baking powder · Handful of walnuts, chopped · 1 teaspoon ground cinnamon · 3/4 cup extra-virgin olive oil For the Frosted Cream Topping: · 1 clementine, zested · 1 lemon, zested · 1/2 lemon, juiced · 1/2 cup sour cream · 2 heaping tablespoons icing sugar, sifted · 1 vanilla bean, split lengthwise and seeds scraped out · Lavender flowers or rose petals, optional Directions Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more. Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins. Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette Ingredients 12 ounces baby beets, without the tops, peeled 12 ounces baby carrots, without the tops, peeled 2 tablespoons olive oil, plus 1/4 cup 3/4 teaspoon kosher salt, divided 3/4 teaspoon ground black pepper, divided 2 teaspoons chopped fresh tarragon leaves 1 teaspoon chopped fresh chives 1/4 cup sherry vinegar 2 teaspoons honey 1/2 cup walnut oil 6 ounces mixed baby lettuces or spring mix, washed and spun dry 1/2 cup lightly toasted walnut pieces 3 ounces mild soft goat cheese, crumbled Directions Preheat the oven to 400 degrees F. In a small ovenproof casserole or roasting pan place the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan. In a piece of foil, place the carrots with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat well. Wrap the foil tightly and place alongside the beets in the roasting pan. Transfer to the oven and bake, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally. Remove the beets from the oven and allow to cool slightly. Toss with the tarragon and chives and set aside to cool to room temperature. In a mixing bowl combine the sherry vinegar, honey, remaining salt, and remaining pepper and whisk to combine. While continuing to whisk, add the remaining 1/4 cup of olive oil and the walnut oil in a thin, steady stream, until smooth and emulsified. Place the lettuce in a salad bowl and add the beets, walnuts, and crumbled goat cheese. Drizzle some of the vinaigrette over the salad, to taste, and toss to thoroughly combine. Serve immediately, drizzled with additional vinaigrette, if desired. Beet and Apple Salad Ingredients 3 medium beets (about one pound) 3 tablespoons vegetable oil 3 tablespoons white wine vinegar 1 teaspoon orange zest 2 tablespoons orange juice 2 tablespoons sliced green onion 1 tablespoon snipped mint 1 teaspoon honey 2 cups romaine lettuce, torn 1 tart green apple, diced Fresh mint for garnish Directions Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours. To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint. Creamy Cole Slaw Ingredients 1 head green cabbage, finely shredded 2 large carrots, finely shredded 3/4 cup best-quality mayonnaise 2 tablespoons sour cream 2 tablespoons grated Spanish onion 2 tablespoons sugar, or to taste 2 tablespoons white vinegar 1 tablespoon dry mustard 2 teaspoons celery salt Salt and freshly ground pepper Directions Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Latin Cabbage and Corn Salad Ingredients For the dressing: · 2 limes, juiced · 1/4 cup red wine vinegar · 1 teaspoon salt · 20 grinds fresh black pepper · 1/3 cup extra-virgin olive oil For the salad: · 1 small head green cabbage, trimmed, cored, and shredded · 1/2 small head red cabbage, trimmed, cored, and shredded · 15-ounces - corn kernels · 1 bunch fresh cilantro, washed, dried, and finely chopped · 1 bunch scallions, washed, dried, and thinly sliced into rounds Directions Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl. Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use. Rice Pilaf with Arugula Ingredients 1 tablespoon extra-virgin olive oil 1/3 cup orzo pasta 1 cup white rice 2 cups chicken stock 2 cups chopped arugula 2 handfuls grated Parmigiano-Reggiano Directions Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.