Tuesday, 30 November 1999 00:00

Winter Creme Fraiche Baked Potato Soup

Winter Creme Fraiche Baked Potato Soup


The recipe was supplied by Vt Butter and Cheese. Serves 8.

5 baked potatoes
4 slices of bacon, chopped
1 small onion, diced
1/3 cup all-purpose flour
6 cups 1% milk
1 cup sharp cheddar cheese, grated
8 oz creme fraiche
1 tsp black pepper
3/4 cup scallions

In the oven, bake the potatoes at 400°F for one hour, then peel and mash coarsely. In a large casserole, cook the bacon and onions over medium heat until onions are translucent. Sprinkle flour over bacon and onions and stir until the mixture. Lower the heat and gradually whisk in the milk til blended. Turn heat back to medium and allow the milk mixture to thicken and come to a slow boil while stirring. Add mashed potatoes and cheese stirring until the cheese is melted. Lower the heat and add the creme fraiche, black pepper, and half the scallions. Cover and lower the heat for about 10 minutes, until hot (do not boil). Place soup in bowls and garnish with remaining scallions (and more grated cheese if you would like).
Whole Wheat Apple Muffins
These dark, moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it, adds a crunchy touch. Adapted from King Arthur Flour. Yield: 12-18 muffins

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.

Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Winter Creme Fraiche Baked Potato Soup

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Spicy No-Mayo Coleslaw

Spicy No-Mayo Coleslaw


This one is from Mark Bittman's How to Cook Everything Vegetarian cookbook. Serves 8 as a side.

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero), or to taste, optional
1/4 cup peanut or extra-virgin olive oil
6 cups cored and shredded Savoy cabbage
1 large red or yellow bell peppers, roasted and peeled if you like, seeded, and diced or shredded
1/3 cup diced scallion, more or less
salt and freshly ground black pepper
1/4 cup minced parsley leaves

1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage peppers, and scallion and toss together with the dressing. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like. Drain slaw before continuing.) Just before serving, toss with the parsley.

Published in Salads
Tuesday, 30 November 1999 00:00

Stir-Fried Tofu and Veggies

Stir-Fried Tofu and Veggies


This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.

1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions

If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.

Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.

Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.

Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Colcannon with Salmon

Colcannon with Salmon


Another one in honor of St Patrick's Day, colcannon is an Irish classic. This recipe is a smashed potato version and the meal includes pan-roasted, honey mustard glazed salmon. It's more of a general guideline than a recipe.

1.5 lbs potatoes
equal volume of cabbage sliced into thin bite size pieces
2-3 TB butter or to taste
handful chopped green onions
salmon filets
dijon mustard
honey

Get started by cooking the potatoes in boiling water.

Use a large, lidded pan on high heat with about 1/2-inch of water to cook the cabbage.
Keep your eye on the cabbage, as it will probably take about 5-6 minutes to soften up, then drain it and keep it warm.

When the potatoes are done, drain them, add a few tbs of butter and a handful of chopped green onions and smash those with a potato masher.

Add the cooked cabbage, fold it in and season it to taste with salt and pepper.

Keep the potatoes warm after they are smashed and use the same pan used to cook the cabbage in to sear the salmon fillets. While the salmon is cooking, take a minute to combine equal parts honey and Dijon mustard. When the fish is cooked to your liking, serve it over the top of some of the smashed potatoes and drizzle some of the honey mustard on top of everything.

Published in Dinner
Tuesday, 30 November 1999 00:00

Celeriac Remoulade

Celeriac Remoulade


Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.

Tuesday, 30 November 1999 00:00

Stir Fried Turnips with Greens

Stir Fried Turnips with Greens


From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.

3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)

Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.

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

Tabouli Salad

Tabouli Salad


3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste

Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.

Published in Salads
Tuesday, 30 November 1999 00:00

Asian Coleslaw Dressing

Asian Coleslaw Dressing


1 bag Pete's slaw mix
1/2 head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced

1/2 bunch cilantro, roughly chopped
1/4 cup tamari
1/4 cup lemon juice
1/4 cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional

Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

Tuesday, 30 November 1999 00:00

Grilled Scallion & Grana Crostini

Grilled Scallion & Grana Crostini



8 thinly sliced pieces of Elmore bread
Blythedale Grana, rind remove, cut into equal slices
8 scallions, ends trimmed
olive oil
Balsamic vinegar
Sea salt

Place bread slices on cookie sheet and brush with olive oil. Toast in a 350 degree oven until just brown on the edges. Toss scallions with just enough olive oil to barely coat them. Either in a grill pan, grill or, if you don’t have either, a hot sauté pan, place the scallions and grill/sauté until wilted. Remove from heat immediately.

Place a piece of cheese on each crostini and melted under a broiler. Top the crostini with a scallion and drizzle with balsamic, if desired. Sprinkle with sea salt.

Published in Lunch
Tuesday, 30 November 1999 00:00

Asian Joi Choi Slaw

Asian Joi Choi Slaw


Great with seared tuna, halibut or salmon. Also terrific on black bean burgers.

1/2 cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. honey
2 tsp. dijon mustard
pinch of sea salt

3 cups Joi Choi, thinly sliced
1 cup salad turnips, halved and thinly sliced
2 carrots, peeled and shredded
2 scallions, thinly sliced

Whisk together wet ingredients. Add vegetables and toss will. Correct seasoning as necessary

Published in Salads
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