1 medium size butternut squash
4 corn cobs1 potato
1 whole head of garlic (choose garlic with big cloves = easier to peel!)
Olive oil
Chicken stock
Half and half or cream
Salt
Saute the peeled, seeded and cubed squash, the peeled and cubed potato, the shucked corn and the peeled garlics in the olive oil.
Add the chicken stock and simmer for 20 minutes.
Blend and sieve (to remove the tough skins of the corn).
Add a little half and half to taste if you would like to (not too much) or you can swirl in a spoonful just before serving.
I wish I'd had some fresh chopped parley to sprinkle on top just before serving.
Sunday, November 2, 2008
Saturday, November 1, 2008
Gomasio√
Throw a handful of toasted sesame seeds and some seaweed in the food processor and pulse a bit - you don't want the seeds to be ground into flour.
Add some good salt (Maldon Sea Salt is my favorite).
Have a small bowl at the table - it's a delicious way to season your food without over-doing the salt!
Add some good salt (Maldon Sea Salt is my favorite).
Have a small bowl at the table - it's a delicious way to season your food without over-doing the salt!
Asparagus Soup√
Each ingredient is important in this soup - adding to the final product in subtle ways.
This is the smoothest, silkiest soup you've ever swirled around your mouth!
1 onion
Bunch of asparagus
One heart of celery
1 medium (or 2 small) potatoes
Veggie stock cube or vegetable stock
Whole milk
One ripe avocado
1 tbsp. butter
Salt
Chop the onion and melt softly in the butter (do not brown)
Chop the tips off the sparrowgrass (the top one-two inches) and put to one side
Break the bottoms off the sparrowgrass as far down as they will let you (that way you don't waste any of the good stuff)
Chop roughly and add to the pan
Peel (I know I know - but with this soup you have to) and chop the potatoes and add to the pan
Scrub and chop the celery and add to the pan
Cover with water or stock and simmer for 20-30 minutes
Add the stock cube if you used water instead of stock
Blend with the avocado and enough milk to make it super smooth
Add salt to taste
Home-made croutons
Cubes of 2 or 3 day old bread (1/2" square)
Olive oil
Toss the cubed bread in a big bowl with a little olive oil
Throw in a hot skillet and keep tossing until the cubes are nice brown
Place in bowl for the table
Simmer the sparrowgrass tips in a little water for 2-5 minutes (depending on their size)
To serve:
Place a couple of ladelfuls of this beautiful green soup in a white bowl and sprinkle a few sparrowgrass tips on top
Let people add their own croutons
I had some fresh, home-made Gomasio that was yummy sprinkled on top.
This is the smoothest, silkiest soup you've ever swirled around your mouth!
1 onion
Bunch of asparagus
One heart of celery
1 medium (or 2 small) potatoes
Veggie stock cube or vegetable stock
Whole milk
One ripe avocado
1 tbsp. butter
Salt
Chop the onion and melt softly in the butter (do not brown)
Chop the tips off the sparrowgrass (the top one-two inches) and put to one side
Break the bottoms off the sparrowgrass as far down as they will let you (that way you don't waste any of the good stuff)
Chop roughly and add to the pan
Peel (I know I know - but with this soup you have to) and chop the potatoes and add to the pan
Scrub and chop the celery and add to the pan
Cover with water or stock and simmer for 20-30 minutes
Add the stock cube if you used water instead of stock
Blend with the avocado and enough milk to make it super smooth
Add salt to taste
Home-made croutons
Cubes of 2 or 3 day old bread (1/2" square)
Olive oil
Toss the cubed bread in a big bowl with a little olive oil
Throw in a hot skillet and keep tossing until the cubes are nice brown
Place in bowl for the table
Simmer the sparrowgrass tips in a little water for 2-5 minutes (depending on their size)
To serve:
Place a couple of ladelfuls of this beautiful green soup in a white bowl and sprinkle a few sparrowgrass tips on top
Let people add their own croutons
I had some fresh, home-made Gomasio that was yummy sprinkled on top.
Eggplant and Tomato Stacks√
Eggplant and Tomato Stacks
This couldn't sound more unappetizing. A stack. It is spectacular. Light, a perfect blend of tastes and textures.
Make a roasted yellow pepper sauce first of all, blending the roasted and peeled peppers with their own juices (carefully preserved during the peeling process) with a teaspoon of lemon juice (for 2 peppers) and 1/2 a teaspoon of salt.
Peel a large eggplant and cut big slices about half an inch thick.
Dip in olive oil and fry until soft and nicely browned on both sides.
Towards the end of their being ready cook the tomato slices.
Cut big (circular) slices about half an inch thick from a beefsteak tomato.
Fry each side briefly in very hot olive oil (about 1 minute).
Assemble your stacks as follows
Start with a tomato 'wheel' - add a shredded basil leaf.
Add an eggplant 'wheel' and place a spoonful of the yellow pepper 'coulis' on top.
Of course you could go 'Gordon Ramsey' and add more layers but I hate those high towers of food that collapse messily all over the plate. I like my stacks manageable. Orderly stacks. Mmm!!!
This couldn't sound more unappetizing. A stack. It is spectacular. Light, a perfect blend of tastes and textures.
Make a roasted yellow pepper sauce first of all, blending the roasted and peeled peppers with their own juices (carefully preserved during the peeling process) with a teaspoon of lemon juice (for 2 peppers) and 1/2 a teaspoon of salt.
Peel a large eggplant and cut big slices about half an inch thick.
Dip in olive oil and fry until soft and nicely browned on both sides.
Towards the end of their being ready cook the tomato slices.
Cut big (circular) slices about half an inch thick from a beefsteak tomato.
Fry each side briefly in very hot olive oil (about 1 minute).
Assemble your stacks as follows
Start with a tomato 'wheel' - add a shredded basil leaf.
Add an eggplant 'wheel' and place a spoonful of the yellow pepper 'coulis' on top.
Of course you could go 'Gordon Ramsey' and add more layers but I hate those high towers of food that collapse messily all over the plate. I like my stacks manageable. Orderly stacks. Mmm!!!
Savoury Squash Bake√
1 1/2 cup cooked butternut or acorn squash
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons Parmesan cheese (or any other very finely grated cheese)
2 tablespoons sour cream (or cream)
1 egg
2 tablespoon fine dry bread crumbs (I make them from freshly made bread - drying slices in the oven for 10 minutes or so before 'crumbing' it in the blender)
Combine all ingredients in the food processor or blender.
Bake at 350 degrees for 35 to 45 minutes - until nicely risen and beginning to brown on top.
This is almost a souffle - I guess if you were to add another egg and separate them, adding the yolks to the squash mixture, then whipping the whites and folding them in then bake it would be more of a proper souffle! I have made this many times now - once time I added peas for a bit of color and interest, another time corn and two times I added cranberries. Adding them uncooked gives this simple and rather plain dish a whole new dimension of texture and bursts of taste. It's a perfect accompaniment to turkey or chicken.
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons Parmesan cheese (or any other very finely grated cheese)
2 tablespoons sour cream (or cream)
1 egg
2 tablespoon fine dry bread crumbs (I make them from freshly made bread - drying slices in the oven for 10 minutes or so before 'crumbing' it in the blender)
Combine all ingredients in the food processor or blender.
Bake at 350 degrees for 35 to 45 minutes - until nicely risen and beginning to brown on top.
This is almost a souffle - I guess if you were to add another egg and separate them, adding the yolks to the squash mixture, then whipping the whites and folding them in then bake it would be more of a proper souffle! I have made this many times now - once time I added peas for a bit of color and interest, another time corn and two times I added cranberries. Adding them uncooked gives this simple and rather plain dish a whole new dimension of texture and bursts of taste. It's a perfect accompaniment to turkey or chicken.
Creamed Cauliflower with Peas√
Creamed Cauliflower with Peas
So much lighter and less calorific than potatoes.
Simmer 1 lb of chopped cauliflower florets in water (just enough to cover) for 6-10 minutes and drain.
Smash the florets roughly in the pan and drain again.
Add ½ cup of chicken stock and simmer with the lid off until the cauliflower is soft.
Stick in the food processor or blender with 1 teaspoon of lemon juice, 1 tablespoon of butter, ½ teaspoon of salt and lots of pepper, and 1 teaspoon chopped fresh rosemary.
Spoon into a serving dish and sprinkle with 1-2 cups of cooked garden peas (or petit pois).
I once added a clove of garlic and it completely overpowered the cauliflower. Never again. I'm not sure that the cauliflower could or should take anything else - maybe a tiny bit of fresh horseradish or maybe not.
Many Moons Later: at least 12
Debra and Jim have moved to Gainesville and live a short walk away. Ellen and Ziggy and I strolled over this afternoon to swim in their pool. The talk turned to dinner around dinner time (funny that) and Debra and I played with ideas and vegetables and two chicken breasts for a good 20 minutes. What could we make for 4 peeps? Chicken escallops? Grilled kebabs? A stir fry? Unfortunately the skewers hadn't made their way out of the moving boxes and we didn't have the right implement for smashing the breasts to thin smithereens. The vegetables were good ones ... from the farmer's market ... and we each settled on a dish we each wanted to make. Debra grabbed the peppers, the chicken breasts, the zucchini and turned them into a delicious, colorful stir fry. I scooped up the cauliflower, a couple of small red potatoes, two onions and a bag of brussels sprouts and decided to try and make a better cauliflower puree. Better than the last one that that was altogether too watery. It leaked an unappealing fluid around its edges and although delicious, was not tasty.
I decided to add a couple of small potatoes - just enough starch to mop up the moisture. I decided to steam the cauliflower not boil it (less water) and to puree it with a little milk instead of stock. I boiled the potatoes in the water under the steaming cauliflowers. I chopped the onions and sauteed them in a little olive oil for the entire time the potatoes were cooking and then some. Stirring them from time to time. Until they were caramelized a deep golden brown. I trimmed and quartered the sprouts and steamed them. I pureed the cauliflower and potatoes in a little milk, added salt to taste and stirred in the onions. I piled the puree onto a platter and piled the sprouts around the edge.
Neither of us were sure whether the two dishes would come together but they did! The onions added just enough flavor make the mash much more interesting without drowning out its delicate flavors. The sprouts added color and texture. There were no leaks. Even the born-again-carnivore at the table loved the meal and took seconds of both dishes!!
So much lighter and less calorific than potatoes.
Simmer 1 lb of chopped cauliflower florets in water (just enough to cover) for 6-10 minutes and drain.
Smash the florets roughly in the pan and drain again.
Add ½ cup of chicken stock and simmer with the lid off until the cauliflower is soft.
Stick in the food processor or blender with 1 teaspoon of lemon juice, 1 tablespoon of butter, ½ teaspoon of salt and lots of pepper, and 1 teaspoon chopped fresh rosemary.
Spoon into a serving dish and sprinkle with 1-2 cups of cooked garden peas (or petit pois).
I once added a clove of garlic and it completely overpowered the cauliflower. Never again. I'm not sure that the cauliflower could or should take anything else - maybe a tiny bit of fresh horseradish or maybe not.
Many Moons Later: at least 12
Debra and Jim have moved to Gainesville and live a short walk away. Ellen and Ziggy and I strolled over this afternoon to swim in their pool. The talk turned to dinner around dinner time (funny that) and Debra and I played with ideas and vegetables and two chicken breasts for a good 20 minutes. What could we make for 4 peeps? Chicken escallops? Grilled kebabs? A stir fry? Unfortunately the skewers hadn't made their way out of the moving boxes and we didn't have the right implement for smashing the breasts to thin smithereens. The vegetables were good ones ... from the farmer's market ... and we each settled on a dish we each wanted to make. Debra grabbed the peppers, the chicken breasts, the zucchini and turned them into a delicious, colorful stir fry. I scooped up the cauliflower, a couple of small red potatoes, two onions and a bag of brussels sprouts and decided to try and make a better cauliflower puree. Better than the last one that that was altogether too watery. It leaked an unappealing fluid around its edges and although delicious, was not tasty.
I decided to add a couple of small potatoes - just enough starch to mop up the moisture. I decided to steam the cauliflower not boil it (less water) and to puree it with a little milk instead of stock. I boiled the potatoes in the water under the steaming cauliflowers. I chopped the onions and sauteed them in a little olive oil for the entire time the potatoes were cooking and then some. Stirring them from time to time. Until they were caramelized a deep golden brown. I trimmed and quartered the sprouts and steamed them. I pureed the cauliflower and potatoes in a little milk, added salt to taste and stirred in the onions. I piled the puree onto a platter and piled the sprouts around the edge.
Neither of us were sure whether the two dishes would come together but they did! The onions added just enough flavor make the mash much more interesting without drowning out its delicate flavors. The sprouts added color and texture. There were no leaks. Even the born-again-carnivore at the table loved the meal and took seconds of both dishes!!
Watercress Soup√
Watercress Soup
Chop 1 medium size potato into cubes and sweat gently in a little butter or light (sunflower) oil for 5 minutes or so
Add 1 carton of chicken stock * and bring to the boil
Add two fat bunches of washed watercress (don't cut off the stalks)
Simmer for 10-15 minutes - until the potatoes are cooked
Blend vigorously until super smooth with 1 cup of milk or half and half
Add salt and pepper to tasteServe with a finely chopped, fresh herb garnish - chives are my favorite
* 32 oz. carton (or 4 cups/2 pints of homemade stock - chicken or vegetable - or water plus good stock cubes!)
Chop 1 medium size potato into cubes and sweat gently in a little butter or light (sunflower) oil for 5 minutes or so
Add 1 carton of chicken stock * and bring to the boil
Add two fat bunches of washed watercress (don't cut off the stalks)
Simmer for 10-15 minutes - until the potatoes are cooked
Blend vigorously until super smooth with 1 cup of milk or half and half
Add salt and pepper to tasteServe with a finely chopped, fresh herb garnish - chives are my favorite
* 32 oz. carton (or 4 cups/2 pints of homemade stock - chicken or vegetable - or water plus good stock cubes!)
Subscribe to:
Posts (Atom)
