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Enjoy our current and previous recipes
of the month! We also have curry
dip.
I was in Portland Maine last fall and had a surprisingly wonderful salad of raw brussels sprouts. I think they added parmesan or asiago , olive oil and nuts. Can't be certain. Anyway, that idea of raw brussels sprouts has been rolling around in my head.
This week I was making a cole slaw to go with Lobster and corn bread for dinner with some friends. As I pulled the cabbage out of the veggie drawer I saw half a pound of brussels sprouts. Here's what I did.
Ingredients:
One half of a medium savoy cabbage
about 12 brussels sprouts
1 lb carrots
3/4 cup of mayonnaise
3/4 cup of sour cream
1 medium onion diced
2 tsp to 1 T. dijon mustard
1-2 tsp cumin
Salt and pepper to taste
Using the cuisinart this will take no time at all. Take the cores out of the cabbage and brussels sprouts. Using the 2 mm blade shave the cabbage and brussels sprouts. Remove to a large bowl. Switch to the grating blade and grate the carrots. Remove to the same bowl. Replace the steel knife and add the rest of ingredients. Blend. Pour over the slaw. Season with more s&p or cumin.
You may need more sour cream and mayonnaise if you have a very large cabbage.
There was an article in the paper last week that reminded me that Rhubarb season was upon us so I thought I would share this version of a Rhubarb Tart with you.
Ingredients:
9-10 cups of rhubarb
3 cups of sugar
1/2 cup of all purpose flour
1/4 cup of milk
1/4 cup of heavy cream
1.5 teaspoons of nutmeg
2 tsp of vanilla
6 beaten eggs
For the crust ( pate sucre):
2.5 c. flour
1/8 tsp salt
3 T. sugar
2 sticks very cold unsalted butter cut in to pieces
1/3 c. ice water or more as needed
Crust:
Put flour, salt and sugar in the cuizinart. Blend. Add butter and blend until has broken in to small pieces. With the machine running pour in ice water a T. at a time. Process a few seconds or until the dough comes together. Remove and divide into one large ball and one small. Wrap in plastic wrap and refrigerate for 2 hours. This makes enough for one 11 inch tart with dough left over.
Roll out the large piece into an 11 inch tart pan . The crust will hang over. You can decide it you want to trim it to fit the pan or lay it over the top of the rhubarb.
Filling:
Put the sliced rhubarb into a large bowl
Mix the sugar and flour. Mix the cream, milk, nutmeg and vanilla. Mix with the beaten eggs. Add the wet to the dry. Pour over the rhubarb and mix well. Pour the fruit mixture on to the crust and fold the extra crust over. Bake for 1 hour at 375° or until set.
It is great warm out of the oven. I reheated a piece for breakfast the next morning and had it with Greek yogurt. What a way to start the day.
This tasty dip can be mild or spicy depending on the amount of garlic and cayenne you use. Since all the ingredients are blended at once, you can start with fewer garlic cloves and less cayenne and black pepper, stopping to taste and add as desired.
The following quantities will serve 30-50 people, depending on how many other items are being served.
Ingredients:
3 cans chick peas, save the liquid
6 large cloves of garlic
1 Tbsp salt
1 Tbsp Tamari
Juice of 6 - 8 lemons
2 1/4 cups tahini (sesame paste)
1/2 bunch parsley
1/2 Tbsp black pepper
1/2 bunch scallions (optional)
1 Tbsp sesame oil
1/4 cup olive oil
1/8 tsp cayenne or to taste
Place all ingredients in a food processor and blend until smooth. Serve with pita bread, cut into triangles and/or crudite.
I couldn't resist all those gorgeous squashes at the stands
last fall. I stared at them for a few months until they called
to the pot and to me. While inspired, I created three dishes,
this Italian White Bean and Squash Soup, Risotto with Butternut
and Gorgonzola and a creamy squash soup.
Ingredients:
½ cup Spanish
onion, diced
4 cloves garlic
1 ½ lbs winter
squash, cut into large squares
3 carrots,
diced
2 bay
leaves
1 tablespoon Italian spices
3 sprigs fresh
rosemary
½ can chopped
tomatoes (#10 can-3 lbs 3 oz)
2 cans cannelloni
beans, with liquid
¼ cabbage,
cut into 1 ½” slices
1 tablespoon chicken bouillon
1/3 cup olive
oil
salt
and pepper to taste
Heat the olive oil in a soup pot. Saute the onion and garlic. Stir
in the squash and carrots. Cover and cook for a few minutes
to allow the flavor to intensify.
Add
the spices and chopped tomato. Add water to cover and the
chicken bouillon. Cook until vegetables are soft. Add the
cannelloni beans and cabbage. Cook for another 10 minutes
until the cabbage is tender.
Serves 4
While waiting to see my dentist, I was looking through a
magazine in the waiting room and came upon this appealing
recipe for pancakes. It looked so good, I asked the receptionist
to copy it for me. I've since made these pancakes to the
delight of my clients and would like to share the recipe.
Blueberry Compote
18 ounces fresh blueberries
1/4 cup sugar
grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves (optional)
Hotcakes
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1/4 cup sugar
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter
Butter for serving
1. To make the blueberry compote:
Combine the blueberries, sugar, lemon zest, and 2 tablespoons
of the lemon juice in a medium saucepan over medium heat
and cook for 2 minutes, or until the sugar dissolves. (Don't
let the berries cook to long or they will become mushy
and lose their beautiful shape.) Remove from the heat.
Gently stir in the chopped mint if using. Keep warm.
2. To make the hotcakes:
Whisk the ricotta and the egg yolks together in a large bowl;
then whisk in the buttermilk. Sift the flour, baking powder,
and salt into the ricotta mixture. Stir with a whisk until
just combined.
3. Using an electric mixer, beat the egg whites and sugar
in a large bowl until stiff peaks form. Using a large rubber
spatula, gently fold the egg whites through the batter in
2 batches. Gently fold the fresh blueberries into the batter.
4. Melt some butter on a hot griddle pan over medium-low
heat. Ladle the batter onto the griddle (you should be able
to fit 3 hotcakes at a time) and cook for about 3 minutes
per side, or until the hotcakes puff, become golden brown,
and are just cooked through.
5. Transfer the hotcakes to plates. Spoon the warm blueberry
compote over the hotcakes, and then top with a dollop of
butter. Serve immediately.
Ingredients:
3 T. butter
3 T. olive oil
1 large yellow onion
1/2 fennel bulb
2 medium red potatoes
2 medium yukon golds
about 4 inches of butternut squash neck ( not the seeded
area )
1/2 lb gruyere cheese grated
2-3 cups of celery soup with 1 cup of heavy cream (
I used homemade but there are commercial ones on the market
)
4 T. butter and 2 cups of bread crumbs
salt and pepper
This took me 1/2 hour to assemble with the use of a Cuisinart.
With the 2 m. slicing blade, slice the onion and fennel. Saute
in the oil and butter.
While those are slowly wilting, peel and slice the
potatoes and the butternut squash.
Heat the soup and cream.
In an 8 or 9 inch square casserole, create layers. 1/2
of the onion and fennel mix, overlapping layers of squash,
1/2 of the grated cheese, some of the soup, salt and pepper, then
a second
layer of onions and fennel, overlapping potatoes, cheese,
soup. I had enough for another layer of the squash. Cover
with the soup.
In the same pan that you sauteed the onions, melt the butter
and saute the bread crumbs. Cover the casserole with
the crumbs. Bake at 350 for 1 hour or until the squash
and potatoes are soft.
My celery soup consists of oil, onions, celery, celeriac
, salt , pepper and chicken stock, cooked and pureed.
I had friends over for dinner the other night and
wanted to make some beef short ribs and beef ribs that
I had from a roast. I also had a coffee rub that had
been delicious with steaks earlier . This
is what I cooked up.
Ingredients:
8 ribs from a Rib Roast
4 meaty beef short ribs
3 T. Coffee Rub (see recipe below)
Flour to dust the meat
1 large Spanish Onion
4 cloves of garlic diced
1/4 cup of olive oil
1.5 cups of a good red wine, I used a Cabernet Sauvignon
so that I could drink the rest! so there Julia!
1.5 cups of brewed coffee
1 cup of boiling water used to dissolve a 2 cup beef bouillon
cube
2 T. Balsamic Fig Drizzle
(if you do not have this add 2 T. good quality balsamic
and 4 dried figs diced)
4 sprigs of fresh thyme
6 fresh sage leaves
salt and pepper
Day 1
Coat the ribs with the coffee rub and let sit overnight.
Day 2
Dust the ribs with the flour. Heat the olive oil
in a dutch oven. Sear the ribs on both sides. Remove to
a plate. Saute the onions and garlic just until beginning
to brown. Put the meat back in the pot. Add the
rest of the ingredient and bring to a boil. Cover with
the lid of the pot and bake in a 325 degree oven for about
3 hours.
Serve with mashed potatoes and green beans or sauteed
swiss chard.
Serves 4
Coffee Rub
Ingredients:
1/4 Ancho Chili powder
1/4 c. finely ground espresso
2 T. Spanish Paprika
2 T. dark Brown sugar
1 T. dry mustard
1 T. kosher salt
1 T. ground black pepper
1 T. ground Coriander
1 T. dried Oregano
2 tsp ground ginger
Combine all ingredients in a bowl and use to rub the
meat. Makes more than you need. Great to have on
hand!
Recipe of the Month Archive
Curry Dip!
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