Tuesday, 30 November 1999 00:00

Zucchini-Potato Frittata

Zucchini-Potato Frittata


Frittatas are so adaptable and this one would be happy to have the addition of some of the peppers from a couple weeks ago if you still have them left. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

Published in Lunch
Tuesday, 30 November 1999 00:00

Elderberry Muffins

Elderberry Muffins


Todd supplied this recipe. It's one that Nancy & Lewis Hill developed. Lewis had a lifetime relationship with elderberries and patiently waited for Todd to catch on to their benefits for health.

2/3 cup honey
2.5 tablespoons shortening
3 cups flour
2 tsp. baking powder
pinch of salt
1 egg
1 cup milk
1 cup elderberries

Cream together shortening and honey. Sift together flour and baking powder and salt and set aside. Add egg to creamed mixture. Add flour mixture to creamed mixture in 3 parts alternating with milk mixture in 2 parts. Fold in elderberries. Pour into greased muffin tins (yield 12 muffins), and bake in 350 degree oven approximately 20 minutes.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Savory-Sweet Rutabaga Pudding

Savory-Sweet Rutabaga Pudding


From the website www.angelicorganics.com: Somewhere between a fluffy ricotta dessert and mashed potatoes, this delectable rutabaga pudding has all the qualities needed to become a standard in your culinary repertoire. This dish will surprise you in many ways: in taste, in texture, in ease of preparing, and in the compliments it will bring to your table. It pairs exceptionally well with lamb. Friend of the Farm (adapted from Nika Hazelton's Way with Vegetables). Serves 6 to 8.

1 large rutabaga (about 2 pounds), peeled, cut into 2-inch dice
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter

Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)

Preheat the oven to 350° F. Coat a 2-quart baking dish with butter.
Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg.

Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.

Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot.

Published in Desserts
Tuesday, 30 November 1999 00:00

Layered Mashed Potatoes and Mushroom Casserole

Layered Mashed Potatoes and Mushroom Casserole


Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

Ingredients
1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided

Preparation

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Oatmeal Wheat Bread

Oatmeal Wheat Bread


Here's a great stand by recipe for an oatmeal wheat bread the whole family will like. Some reviewers substituted 1/4 molasses for 1/4 cup of the honey. Others just added 1/4 cup molasses for the added flavor. Great reviews all around. From Gourmet Oct 2005.

2 cups whole milk
1 cup old-fashioned rolled oats plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water

Special equipment: 2 (8- by 4-inch) loaf pans

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.

Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)

Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Parsnip Patties

Parsnip Patties


From the cookbook Laurel's Kitchen. Makes 12 patties. This is a great recipe, especially with the walnuts.

4 cups parsnips, peeled and cut into chunks
1 onion, minced
1 Tb oil
1 tsp dried tarragon
2 eggs, lightly beaten
1 tsp salt
1/2 cup finely chopped walnuts
2 cups whole grain bread crumbs

Steam parsnips until tender - 10 to 15 minutes. While parsnips are cooking, saute onion in oil. Add tarragon.
Mash parsnips with potato masher (a few lumps are OK). Stir onion into mashed parsnips with egg, salt and walnuts. Preheat oven to 350°F. Form parsnip mixture into patties, using 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes.

Published in Dinner
Tuesday, 30 November 1999 00:00

Mizuna & Apple Salad with Warm Ploughgate Cheese

Mizuna & Apple Salad with Warm Ploughgate Cheese



1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
1/2 round of Ploughfate Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)

Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.

Apple Cider Vinaigrette
1/2 cup cider vinegar
.5 cups neutral oil, such as grape seed
2 tsp. mustard
Salt & pepper

Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.
Boxty (Irish Potato Griddle Cakes)
In honor of St Patrick's Day and great potatoes, I have dug up a couple of classic Irish poato recipes. This one comes complete with an Irish rhyme: Boxty on the griddle Boxty in the pan If you can't make boxty You'll never get a man

1/2 pound raw potato
1/2 pound cooked mashed potato
1/2 pound flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.

Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Published in Salads
Tuesday, 30 November 1999 00:00

Butternut Squash Bread

Butternut Squash Bread


I like that this recipe calls for many ingredients you have recently received. And that it sounds rich and delicious!

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups butternut squash puree
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/2 cup sunfower oil
1/3 cup honey, maple syrup, or agave
1 teaspoon salt
7 cups all-purpose flour (or a mix of flours)

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, oils, syrup and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Mushroom Casserole

Mushroom Casserole


I pulled this recipe from our blog. It's one Nancy Baron posted a while back and it might come in handy this week for any of you seeking a richer dish. Looks mighty tasty. Adapted from 101cookbooks.com. Serves 8.

2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese

Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.

Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.

In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.

Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Carrot & Apple Muffins

Carrot & Apple Muffins



1.25 cups whole wheat flour
1/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup carrots, peeled and grated
2 apples, peeled, cored and finely chopped
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola oil
1 tsp. vanilla extract

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside.

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

Published in Baked Goods
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