Findlay Market : Cynthia's Kitchen Corner Recipes





. Cynthia's Kitchen Corner Recipes (page 2)

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Lavender and Lemon Scones 12-26-07

Ingredients:
2 cups of flour
¼ cup “Kicked Up Lavender” sugar (from Herbs and Spice)
1 Tbs. baking powder
1 tsp. salt
3 Tbs. sweet butter (from Gibbs)
1 egg
1 ¼ cup heavy cream
Zest of two lemons
Extra flour for board

Topping:
1/4 cup "Kicked Up Lavender" sugar
1/4 cup heavy cream

Method: 1. Preheat oven to 350 degrees
2. Sift together dry ingredients
3. Cut in butter, mixing until crumbly in texture
4. Add lemon zest
5. Beat cream and egg together
6. Blend into dry ingredients until well incorporated
7. Sprinkle flour on cutting board
8. Form dough into round about 2 inches thick and 8 inches in diameter
9. Score into eight pieces with a sharp knife, about 1 inch deep into dough
10. Brush top with heavy cream
11. Sprinkle with lavender sugar.
12. Bake 25-30 minutes or until flaky and golden brown.
13. Cut and serve with butter and preserves.

Note: You may use orange sugar or plain sugar and flavor with cinnamon. Add fruit and nuts if you wish.

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Cardamom Seared Pork with Onions and Apples 12-19-07

Ingredients:
4 end cut pork steaks (Charles Bare Meats)
6 Macintosh apples cut into thin slices
2 red onions cut into thin juliennes slices
2 Tbs. vegetable oil
4 Tbs. butter
2 Tbs. cardamom powder (Herbs and Spice)
2 Tsp. ground black pepper

Method:
1. Preheat oven to 450 degrees
2. Mix black pepper and cardamom together in shallow bowl
3. Lightly dust pork steaks in spice mixture
4. Heat oil in skillet
5. Sear pork steaks on both sides (2 minutes each side)
6. Remove pork steaks to roasting tray
7. Add butter to skillet
8. Add apples and onions
9. Sauté until soft 5-7 minutes
10. Pour over pork steaks and place in oven
11. Cook 15 minutes or until pork steak is no longer pink.

Note: Serve with baked sweet potatoes and a blush wine.

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Leek Broth 12-12-07

With cold and flu season well underway, this light broth is an excellent starter to any meal. It has also been noted that a 4-ounce serving of leek broth each day can help one lose weight.

Ingredients:
4 leeks, cut thin and washed thoroughly
3 Tbs. minced garlic
6 cups of vegetable stock, low/no salt
2 carrots shredded
1 bunch of green onions cut on bias, razor thin
½ cup fresh parsley chopped
Salt and pepper to taste

Method:
1. Simmer leeks in vegetable broth with garlic for 2 hours.
2. Strain away leeks.
3. Add carrots to broth and cook until soft.
4. Add white portion of green onions and cook 15 minutes.
5. Mix green portion of onions with parsley
6. Garnish each bowl with generous portion of onions and parsley
7. Salt and pepper to taste.

Note: You may add chicken broth and fine dice turkey or chicken as well.

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Roasted Salmon in Walnut Flour Crust 12-5-07

Ingredients:
Four salmon fillets
1 1/2 cups walnut flour
2/3 cups of flour
2 Tbs. tarragon
½ tsp. ground nutmeg
1 egg, well beaten
½ cup milk
2 Tbs. olive oil
Salt and pepper to taste

Method:
1. Preheat oven to 400 degrees.
2. Rinse and pat dry salmon fillets
3. Beat eggs and milk together.
4. Mix flours, tarragon and nutmeg together.
5. Dip salmon in milk mixture and dredge in flour mixture.
6. Heat oil in sauté pan.
7. Place fillets, show side down and sauté 3-5 minutes.
8. Turn salmon and finish in oven.
9. Add alt and pepper to taste.

Note: Excellent with a semi dry white wine. Serve with wild rice and seasonal greens.

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Chicken Normandy 11-28-07

Ingredients:
Four boneless, skinless chicken breasts
2 cups of breadcrumbs
3 Tbs. Herbes de Provence plus 1 Tsp.
1 cup walnut pieces
3 tart red apples sliced into thin wedges
2 Tbs. butter
1 Tbs. olive oil
Salt and pepper to taste
1 cup heavy cream

Method:
1. Sauté apples in butter until soft
2. Remove from pan and set aside.
3. Mix bread crumbs and 3 Tbs. of Herbes de Provence together in bowl
4. Dredge chicken breasts in mixture, coating well.
5. Add olive oil to butter
6. Sauté Chicken breasts, turning once as each side browns
7. Finish chicken breasts in an oven heated to 400 degrees, about 6-8 minutes.
8. Heat heavy cream in sauté pan.
9. Add 1 Tsp. of Herbes de province.
10. Add walnuts and apples.
11. Reduce by half over low heat.
12. Remove chicken from oven.
13. Serve with sauce over the chicken breast.

Note: Acorn squash and asparagus are great additions to this recipe.

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Mushroom and Greens Toss 11-21-07

Ingredients:
3 pounds of your favorite mushrooms -a mixture is best, cleaned and sliced thin
2 large red onions cut into thin juliennes
2 pounds of your favorite greens (I prefer Kale), cleaned and stemmed
4 Tbs. minced garlic
3 Tbs. butter
3 Tbs. olive oil
2 cups water for steaming
2 lemons at room temperature cut and ready for juicing
Salt and pepper to taste

Method:
1. Over medium heat, sauté mushrooms and onions in butter and olive oil, gently stirring with a wooden spoon until vegetables are reduced by half.
2. Add garlic and stir gently.
3. Turn off heat and cover.
4. Steam kale in vegetable steamer about 3 minutes.
5. Remove kale to large bowl.
6. Add sautéed vegetables.
7. Squeeze lemons over mixture, tossing well.
8. Add salt and pepper to taste.

Note: This is an excellent side dish for Thanksgiving. It is also excellent served with a rotini pastas and Parmesan cheese.

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Carrot Medallions in Orange & Tarragon Glaze 11-7-07

Ingredients:
1 pound carrots, washed and cut into medallions on a deep French bias
1 ½ cups of orange marmalade
2 Tbs. tarragon leaves
1 stick of butter
2 cups of water
Salt and pepper to taste

Method:
1. Steam carrots in water until al dente
2. In a sauce pan, melt butter.
3. Add orange marmalade and tarragon
4. Reduce heat and warm thoroughly
5. Stir in tarragon
6. Drain carrots and pour into butter mixture
7. Pour into serving dish.
8. Add salt and pepper to taste.

Note: This is an excellent side dish for fish.

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Turkey Cutlets in Shallot and Tarragon Sauce 10-31-07

Ingredients:
4 Turkey cutlets lightly pounded
2 pounds of shallots, peeled and cut thin
1 Tbs. minced garlic
6-8 Tbs. butter
2 Tbs. olive oil
4 Tbs. tarragon
1 cup white wine
1 cup flour
½ Tsp. salt
¼ tsp. black pepper
Additional salt and pepper to taste

Method:
1. Heat 3 Tbs. butter in pan and add shallots.
2. Sauté until soft.
3. Remove shallots.
4. Add olive oil.
5. Mix flour, salt and pepper
6. Dredge cutlets in flour, shaking off excess
7. Sauté cutlets, turning after 5 minutes.
8. Remove cutlets to warm plate.
9. Deglaze pan with ½ cup white wine.
10. Puree ½ the shallots with ¼ cup white wine and garlic
11. Reduce wine in pan by half.
12. Add puree and tarragon. (Add more wine here if the mixture is too thick.)
13. Add butter to the reduction 1 Tbs. at a time, whisking lightly.
14. Continue to add butter until mixture is smooth and glossy.
15. Add salt and pepper to taste
16. Serve over turkey cutlets.

Note: Egg noodles and orange glazed carrots are excellent accompaniments.

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Curried Cauliflower 10-24-07

Ingredients:
1 head of cauliflower, rinsed and cut into bite size florets
One 16 ounce can of coconut milk
2 tsp. Tumeric
4 Tbs. Curry powder
1 red onion cut into thin juliennes
1 green pepper cut into thin juliennes
2 Tbs. minced garlic
¼ cup fresh cilantro chopped fine
2 Tbs. olive oil

Method:
1. Sauté onions and peppers in olive oil until soft.
2. In sauce pan, combine coconut milk, curry, Tumeric and garlic.
3. Add sautéed vegetables.
4. Drop in cauliflower and cover.
5. Reduce heat and simmer for 7-10 minutes.
6. Add cilantro and simmer another 5-7 minutes or until cauliflower is fork soft.
7. (Optional: You may add frozen green peas if you wish)

Note: Serve with steamed rice as a side dish or as an entrée.

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Sausage with Sautéed Apples, Onions and Cabbage
10-17-07

Ingredients:
One pound of your favorite sausage links (something with fennel)
1 small red cabbage but into thin ribbons
2 Spanish Onions, cut into thin juliennes
4 of your favorite variety of red apples cored and cut into thin wedges.
1 Tbs. vegetable oil
3 Tbs. butter
½ cup water
Cracked black pepper to taste

Method:
1. In a large skillet, sauté onions in vegetable oil until soft.
2. Add sausage links and ¼ cup of the water.
3. Cover and steam for 5-7 minutes.
4. Add the apples and 1 ½ Tbs. of butter.
5. Cook until apples are soft.
6. Add the cabbage, remaining butter and water.
7. Cover and steam until cabbage is soft.

Note: This is a great fall brunch item. I recommend cider and buttered rye toast.

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Caesar Salad Roulades 10-10-07

Ingredients:
One head of romaine, rinsed, well drained
1 cup of your favorite creamy Caesar salad dressing
16-20 ribbons of Parmesan cheese (use a vegetable peeler to cut ribbons from piece of Parmesan)
Cracked black pepper

Method:
1. Cut the very end of the rib out of each Romaine leaf
2. Use a pastry brush and brush Caesar dressing on to each leaf
3. Add a little cracked black pepper
4. Lay Parmesan ribbon lengthwise on Romaine leaf and roll it up.
5. If you need more dressing, set out small finger bowls for dipping.

Note: This is excellent with chicken salad added. Use the salad dressing instead of mayonnaise.

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Garlic Potato Soup with Arugula 10-3-07

Ingredients:
2 medium red onions fine diced
2 pounds of new potatoes small cubes
2 ribs of celery diced fine
1 large carrot shredded
4 Tbs. garlic minced
2 Tbs. olive oil
6 cups chicken stock
1 ½ pounds of arugula, washed and shredded
Salt and pepper to taste

Method:
1. Sauté onion, celery, carrots and garlic in 2 Tbs. olive oil until onions are translucent.
2. Place potatoes in chicken stock and bring to a boil
3. Add sautéed vegetables
4. Reduce heat and simmer until potatoes are soft.
5. Place ½ pound of arugula in food processor and puree with 2 Tbs. of chicken stock.
6. Add puree to soup.
7. Continue to cook for 30 minutes.
8. Stir in remaining arugula at service.

Note: This soup is excellent with sausage crumbles added.

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Late Summer Spinach Salad 9-26-07

Ingredients:
1 pound of spinach leaves, washed and patted dry
1 cup mung bean sprouts
1 cup toasted almonds, slivered
1 cup mandarin orange sections
1 red onion cut thin julienne
½ cup green onion
1cup bacon bits (optional)
¼ pound fresh shredded Parmesan Cheese
Cracked black pepper to taste
Your favorite honey Dijon or poppy seed dressing

Method:
1. Arrange spinach leaves on plates
2. Toss together bean sprouts, onions, and orange sections
3. Divide equally and top spinach.
4. Sprinkle almonds and bacon bits over all.
5. Add cheese.
6. Finish with pepper and salad dressing.

Note: A hearty wheat bread with butter is recommended. This salad also fares well topped with grilled salmon or shrimp.

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Oven Browned Turnips over Steamed Greens 9-19-07

Ingredients:
2 pounds of turnips with greens (wash greens and set aside)
1 red onion sliced thin
¼ pound bacon diced
Juice of one lemon
6 Tbs. butter
3 Tbs. olive oil Juice and zest of two lemons
1 Tbs. minced garlic
Salt and cracked black pepper to taste
¼ cup water for greens
Water for steaming turnips

Method:
1. Cut turnips into rounds ¼ inch thick.
2. Steam turnips for 3-5 minutes.
3. Preheat oven to 400 degrees (place cast iron skillet in oven as it heats)
4. Toss turnip rounds in 3 Tbs. melted butter and 3 Tbs. olive oil
5. Pour into hot skillet and place in oven to roast for 15-20 minutes. Turn after 10 minutes and reduce heat if needed. Turnips should be golden and fork soft.
6. Sauté bacon for 3-5 minutes.
7. Add onion and cook until soft.
8. Steam greens in ¼ cup water.
9. Add lemon juice and zest, onion, bacon and garlic.
10. Steam 5 minutes.
11. Toss with butter, salt and pepper.
12. Place on shallow serving platter and top with roasted turnips.
13. Add an extra grind or two of pepper.

Note: Serve with pork and black eyed peas.

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Citrus and Smoke Fried Okra 9-12-07

Ingredients:
2 pounds of okra
Juice and zest of four lemons
2 cups corn meal
1 cups flour
½ cup milk
1 egg
2 tsp. salt
1 Tbs. black pepper
¼ cup smoked paprika plus 2 Tbs. (Available at Herbs and Spice in the market house)
2 cups cooking oil

Method:
1. Pierce okra with sharp knife and soak in lemon juice and zest 2 hours or overnight in refrigerator
2. Make corn meal batter using 1 cup corn meal, ½ cup flour, and 2 Tbs. smoked paprika, egg, and milk.
3. Make dredging bowl with remaining flour, corn meal, salt pepper and smoked paprika. Mix well.
4. Heat oil in black skillet.
5. Remove okra from lemon juice.
6. Dip in cornmeal batter.
7. Dredge in dry mixture.
8. Fry until golden brown, 3-5 minutes.
9. Drain on paper-lined platter.

Note: Serve with your favorite fish and fresh sliced tomatoes.

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Dirty Mashed Potato Pizza 9-5-07

Ingredients:
1 pound of new potatoes, washed, cubed and boiled. (Leave in jackets)
1/4 cup chives minced
3 Tbs. minced garlic
½ cup bacon bits
½ cup chopped tomatoes
½ cup Pepper Jack cheese, grated
¼ cup sharp Cheddar cheese, grated
2 tsp. salt
1 tsp. coarse ground pepper
3 Tbs. butter
¼ cup fat free milk
1 12-inch pizza crust

Method:
1. Preheat oven to 425 degrees
2. Mash potatoes with chives, garlic, butter, salt and pepper, slowly adding milk until of a creamy consistency.
3. Spread potatoes over pizza crust
4. Top with bacon bits, tomatoes.
5. Mix cheeses together and top pizza.
6. Bake in the oven for 20 minutes or until crust is brown and cheese is evenly melted.

Note: This is a great breakfast pizza! Or, serve it for dinner with a good amber beer.

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Grilled Pablanos stuffed with Peaches, Mangoes & Fontina Cheese 8-29-07

Ingredients:
Four Poblano peppers, tops removed and seeded.
4 ripe peaches peeled and diced medium
4 ripe mangoes, peeled and diced medium
2 cups of Fontina cheese diced medium
4 medium squares of aluminum foil

Method:
1. Mix cheese and fruits in a bowl.
2. Divide into four equal portions
3. Stuff pepper with fruit and cheese mixture.
4. Lightly form a cup of foil around the peppers
5. Pierce the foil and pepper several times with a thin, sharp knife.
6. Place in grill on medium heat.
7. Turn peppers frequently and grill until the pepper is soft and the cheese is melted.

Note: This is an excellent side dish for grilled fish. Rub firm fleshed fish with smoked paprika and grill.

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Dill Potato Salad 8-22-07

Ingredients:
2 pounds of new potatoes, cubed, cooked and cooled (unpeeled)
2 red onions sliced in thin juliennes
1 cup low fat sour cream
2 Tsp. spicy mustard
¼-1/2 cup fresh dill weed, fine chopped*
Salt and pepper to taste

Method:
1. Mix sour cream, mustard and half the dill together
2. Toss the chilled potatoes and onions together with sour cream mixture.
3. Chill two hours before serving.
4. Toss with remaining dill just before serving.

* Use more dill if you really like dill, less if you are not a huge fan.

Note: This is a great side dish for cold poached salmon with lemon, dill and cracked black pepper.

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Fresh Corn and Black Bean Relish 8-15-07

Ingredients:
1 cup of corn cut off the cob (4-6 ears)
1 cup of black beans (cooked and cooled)
1 red onion, fine diced
1 yellow tomato diced
1 red tomato diced
1 green zebra tomato diced
1 Jalapeno minced
¼ cup fresh cilantro chopped fine
Zest of two limes
Juice of two limes
2 Tbs. minced garlic
2 Tbs. olive oil
Salt and pepper to taste

Method:
1. Mix all ingredients together in a bowl.
2. Allow to marinate at room temperature for one hour.
3. Chill overnight.
4. Serve on a bed of fresh salad and top with sour cream.

Note: This makes a great stuffing for quesadillas or as a side dish for Kroeger and Sons Chorizo sausage (grilled of course).

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Quick and Easy Gazpacho 8-8-07

Ingredients:
3 large red tomatoes, cored and cut into six pieces
3 large yellow tomatoes, cored and cut into six pieces
2 small cucumbers cut into thick slices
1 green pepper cut into thin strips
2 Tbs. garlic minced
Salt and pepper to taste
¼ cup fresh chopped chives to garnish
½ cup sour cream to garnish

Method:
1. In a food processor, pulse tomatoes
2. Add cucumbers, peppers and garlic
3. Process until smooth.
4. Add salt and pepper to taste.
5. Chill for two hours.
6. Serve in chilled bowls with garnish of sour cream and chives.

Note: Serve with artisan bread and a medium bodied red wine.

Service Note: A squeeze of lemon or lime adds a little zip to this delightful summer classic.

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Easy Berry Trifle 8-1-07

Ingredients:
4 pints of fresh blackberries
1/2 cup brandy
1 Tbsp. sugar
1 angel food cake cut into cubes
1 quart of vanilla yogurt
1 cup fresh whipped topping (or your favorite store brand)

Method:
1. Add ¼ cup of brandy to yogurt and mix thoroughly.
2. Toss blackberries in ¼ cup brandy and sugar and set aside at room temperature.
3. In a glass bowl, (or parfait glasses), layer cake cubes, yogurt, and berries.
4. Repeat until dish is filled.
5. Garnish with whipped topping.

Note: Adding peaches tossed in brandy and sugar is a wonderful addition to this summer treat.

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Greasy Bean and Tomato Salad 7-18-07

Ingredients:
1 pound of steamed and chilled Greasy beans (or your favorite variety)
4 Brandywine tomatoes (or your favorite variety), cut into bite-size chunks
1 sweet onion fine diced and lightly sautéed
6 slices of bacon cooked drained and crumbled
2 Tbs. minced garlic
2 Tbs. vinegar (your favorite variety or Apple Cider)
1 Tbs. Olive oil
¼ cup fresh parsley minced
¼ cup chives minced
Salt and cracked black pepper to taste

Method:
1. In a large mixing bowl, combine vinegar, olive oil, garlic bacon and cooked onion.
2. Toss in beans and tomatoes and coat well.
3. Gently toss in fresh herbs, salt and pepper.
4. Allow to marinate at room temperature at least one hour.

Note: This is a great light dinner. Just add your favorite corn bread recipe and serve with fresh mint iced tea.

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Roasted Salmon in Sorrel and Dill Crust 7-11-07

Ingredients:
4 salmon fillets
1 cup shredded sorrel leaves
½ cup fresh dill
Juice and zest of 2 lemons
1 cup bread crumbs
1/2 cup grated Parmesan Cheese
2 Tbs. olive oil
Salt and pepper to taste

Method:
1. Rinse and pat dry salmon fillets
2. Preheat oven to 400 degrees
3. Make a paste of sorrel, dill and lemon juice and zest in food processor
4. Mix bread crumbs and Parmesan into paste
5. Coat salmon in mixture
6. Heat all metal sauté pan to flash point
7. Add olive oil and coat pan
8. Place salmon in pan, presentation side down
9. Sear for one minute and turn.
10. Place in oven until done (10 minutes)

Note: Serve with a very dry Chardonnay and a cold pasta salad.

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Roasted Eggplant Salad with Croutons 7-5-07

Ingredients:
2 large eggplant, rinsed and cubed
6 – 8 Roma tomatoes sliced into quarters
2 yellow peppers cut into thin juliennes
1 white onion cut into thin juliennes
3 Tbs. Balsamic vinegar
3 Tbs. minced garlic
6 Tbs. extra virgin olive oil
6 sprigs of fresh oregano
½ cup basil cut chiffonade (thin ribbons)
Juice and zest of one lemon
1 head frisee
1 head cinnamon romaine (or your favorite red leaf lettuce)
1 cup of croutons
½ cup fresh grated Reggiano cheese
Salt and pepper to taste

Method:
1. marinate vegetables in 3 Tbs. of the olive oil, the balsamic vinegar and 1 ½ Tbs. garlic
2. Roast vegetables in a 400 degree oven for 20 minutes or until eggplant is soft.
3. Mix the remaining garlic, olive oil and lemon juice and zest together.
4. Toss the hot vegetables in mixture.
5. Line plates with frisee and red lettuce.
6. Toss fresh herbs with vegetables.
7. Pour mixture over the lettuces
8. Top with croutons and cheese.
9. Salt and pepper to taste.

Note: Serve with a big red wine and grilled sausages.

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Zucchini Fritters 6-27-07

Ingredients:
4 medium zucchini.
2 Spanish onions
½ cup fresh basil cut chiffonade
1 egg
4 cups of flour
1 tsp. garlic powder
1 tsp. sea salt
2 Tsp. cracked black pepper
¼ cup olive oil

Method:
1. Use a vegetable mandolin and shred zucchini.
2. Use a vegetable mandolin and slice onion very thinly
3. Place both vegetables in a strainer for 15 minutes and drain away excess moisture
4. Mix spices, fresh basil and vegetables together in a bowl.
5. Add well-beaten egg.
6. Begin adding flour, 1 cup at a time until small patties can be formed.
7. Make small patties of vegetable mixture and lay on baking sheet.
8. Heat olive oil in a non stick skillet on medium high heat.
9. Dust patties with flour again just prior to placing in skillet.
10. Cook until golden brown on both sides.
11. Remove to platter lined with a paper towel for draining excess oil.
12. Heat another platter in oven on low. Transfer patties to warmed platter and serve.

Note: These are a great appetizer. Just mix low fat sour cream with your favorite hot sauce for dipping. They are also great with your favorite grilled Italian sausage and wedges of cantaloupe.

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Sautéed Baby Beets with Greens, Caramelized Onions
And Mushrooms 6-20-07

Ingredients:
One pound of baby beets with greens, washed thoroughly
1 large portabella mushroom, cleaned and sliced thin
2 large Spanish onions, sliced in thin juliennes
2 Tbs. minced garlic
6 Tbs. olive oil
Juice of one lemon
Salt and pepper to taste

Method:
1. Sautee onions in 3 Tbs. of olive oil until they are dark golden brown
2. heat remaining olive oil in pan
3. Add mushroom and sauté until soft, 3-4 minutes.
4. Add beets and garlic.
5. Toss gently for 2-3 minutes.
6. Reduce heat, add lemon juice, salt and pepper
7. Cover and cook 2-3 more minutes, until beet roots are soft through center.

Note: The rich earthy flavors of beets and mushrooms make this a great vegetarian meal. Serve over rice with a side of steamed carrots.

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Grilled Halloumi and pesto Bruschetta 6-13-07

Ingredients:
4 sliced of good coarse bread cut on a French bias
¼ cup olive oil
4 Tbs. of your favorite pesto recipe
½ pound of Halloumi cheese cut into 8 slices
6 Roma tomatoes cut into small dice
½ cup Kalamata olive (pitted) chopped fine
¼ cup fresh basil leaves cut chiffonade
1 Tbs. minced garlic
¼ Balsamic vinegar
2 cups fresh spring mix salad greens
Salt and pepper to taste

Method:
1. Mix olives, tomatoes, garlic and vinegar in bowl. Set aside.
2. Brush bread with olive oil, coating completely
3. Place bread on grill and toast lightly on both sides.
4. Grill Halloumi until it begins to bubble slightly.
5. Spread 1 Tbs. pesto on each piece of bread.
6. Toss salad greens and basil with marinating olives and tomatoes.
7. Arrange equal amount on four plates.
8. Rest bread against salad mound and top with warm Halloumi.
9. Add salt and pepper to taste.

Halloumi cheese is available at Dean’s Mediterranean Imports.
Note: This pairs well with a chilled cucumber or asparagus soup for a terrific light summer evening meal.

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Sautéed Peas with Mint 6-6-07

Ingredients:
2 Tbs. olive oil
2 pounds sugar snap peas, cleaned
1 medium red onion, sliced into thin juliennes
Juice and zest of one orange
1 cup mint, chiffonade (cut into thin ribbons)
Salt and pepper to taste

Method:
1. Heat sauté pan and add olive oil
2. Cook onion until lightly carmelized
3. Add peas and sauté for 4 minutes, tossing continuously
4. Turn peas out into shallow bowl
5. Toss in orange juice, zest and mint
6. Toss together and season to taste

Note: Excellent side dish for your favorite grilled fish.

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Cucumber and Tomato Salad 5-30-07

Ingredients:
2 pickling cucumbers, sliced into ¼ inch rounds
6 Roma tomatoes cut into quarters
Juice of two limes
6-8 sprigs of fresh cilantro chopped
3 Tbs. olive oil
¼ cup feta cheese crumbles
16 fresh lettuce leaves
Salt and pepper to taste

Method:
1. Blend together cilantro, lime juice and olive oil.
2. Place vegetables in a bowl and toss with dressing.
3. Line four plates each with 4 lettuce leaves
4. Spoon vegetables over lettuce
5. Drizzle with remaining dressing.
6. Crumble feta cheese over salads.
7. Finish with salt and pepper

Note: Serve with poached salmon and hearty bread.

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Curried Cauliflower 5-23-07

Ingredients:
1 head cauliflower cut into bite-size florets
3 Tbs. olive oil
14 ounces of coconut milk
1 red pepper cut into thin julienne strips
1 red onion cut into thin julienne strips
1 tsp. tumeric powder
2 tsp. curry powder
1 tsp. garlic granules
Salt and pepper to taste

Method:
1. Sauté cauliflower, pepper and onion in olive oil until soft
2. Add coconut milk and simmer covered for 3-5 minutes.
3. Add spices and allow to cook on low heat until sauce thickens 15-20 minutes.

Note: Serve over rice or couscous as a main dish.

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Swiss Chard with Cannelini Beans and Proscuitto 5-16-07

Ingredients:
Two 14 ounce cans of Cannelini beans rinsed and drained
1 red onion cut into juliennes
3 Tbs. minced garlic
½ cup fresh shredded Romano Cheese
½ pound proscuitto cut into thin ribbons
3 Tbs. Olive oil
Juice of one lemon
1 pound Swiss Chard cut chiffonade-style (ribbons) salt and pepper to taste

Method:
1. Sautee onion and garlic in olive oil
2. Add beans and proscuitto and heat thoroughly
3. Add Swiss Chard, lemon juice, salt and pepper
4. Heat until Chard is slightly wilted and brilliant green in color
5. Toss with Romano cheese and serve

Note: This is an excellent side dish with any pasta. (I enjoy it as an entrée with lots of buttered bread.) Serve with a very dry white or red wine.

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Sautéed Kale with Mushrooms and Onions 5-9-07

Ingredients:
½ pound of kale
1 red onion julienned
½ pound of your favorite mushrooms sliced
3 Tbs. olive oil
2 Tbs. minced garlic
Juice of one lemon
Salt and pepper to taste

Method:
1. Pull rib from kale leaves.
2. Cut kale into thin ribbons.
3. Heat olive oil in sauté pan.
4. Sauté mushrooms and onion
5. Add garlic and kale.
6. Cook until kale leaves are bright green and slightly wilted.
7. Toss in lemon juice.
8. Add salt and pepper.
9. Serve.

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Note: This is a great side dish for fish.

Steamed Asparagus Wrapped in Black Forest Ham 5-2-07

This is a great spring appetizer

Ingredients:
2 pounds of small, tender asparagus, lightly steamed and then chilled in ice water
1 pound of Back Forest ham sliced very thin
1 jar of capers
3 Tbs. minced garlic
3 Tbs. olive oil
Cracked black pepper
Wedges of lemon

Method:
1. Drain asparagus and pat dry with paper towel
2. Wrap two to three spears in a slice of ham
3. Arrange on a large platter
4. Drain capers
5. Mix capers, garlic and olive oil in a small bowl
6. Drizzle mixture over the rolled asparagus
7. Sprinkle cracked pepper over all
8. Squeeze a few lemon wedges over
9. Garnish try with lemon wedges

Note: This is excellent with a slightly fruity German white wine. It also pairs quite well with a big, herbaceous white Chardonnay.

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Mushroom Sauté with polenta 4-25-07

Ingredients:
1 pound sliced portabella mushrooms
½ pound chopped shitake mushrooms
½ pound sliced crimini mushrooms
1 red onion thin julienne slice
2 Tsp. oregano
2 tsp. thyme
3 Tbs. minced garlic
12 Kalamata olives, pitted and chopped
2 Roma tomatoes chopped
3 Tbs. olive oil
¼ cup Chardonnay
1 one-pound roll of prepared polenta, sliced and baked per package instructions
Parmesan cheese
1 bunch fresh chopped parsley
Salt and pepper to taste

Method:
1. Sauté mushrooms, onion, herbs and spices in olive oil and white wine
2. Add tomatoes and olives when vegetables are soft.
3. Cover pan and turn down heat. Simmer 15 minutes, stirring occasionally.
4. Arrange baked polenta rounds on a plate and spoon mushrooms over.
5. Garnish with Parmesan and parsley

Note: Serve with Chardonnay and a crisp spinach salad.

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Jalapeno Cheese Grits Soufflé 4-18-07

Ingredients:
4 cups of grits prepared according to package
½ cup jalapenos, pureed
4 eggs separated
2 cups shredded cheddar cheese
Salt and pepper to taste

Method:
1. Stir pureed jalapenos into hot grits
2. Add cheese to grits and mix well
3. Beat eggs yolks and add to grits
4. Beat egg whites into soft peaks and fold into mixture
5. Add salt and pepper
6. Spray soufflé pan with vegetable spray
7. Gently pour mixture into pan
8. Bake in an oven pre-heated to 350 degrees for 25-30 minutes.

Note: This is an excellent side dish for brunch or with your favorite barbeque.

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Boneless Lamb stuffed with apricots and shallots 4-11-07

Ingredients:
Boneless leg of lamb (2-3 pounds) butterfly cut
1 pound dried apricots
1 pound shallots, peeled and julienned
3 Tbs. dried thyme
2 Tbs. Smoke Paprika
4 Tbs. olive oil
¼ cup sweet white wine
Salt and pepper to taste

Method:
1. Soak apricots in wine until soft and julienne
2. Sauté shallots in 2 Tbs. olive oil
3. Mix shallots and apricots with thyme
4. Spread mixture inside lamb.
5. Roll and tie lamb.
6. Pierce several times with sharp knife
7. Rub olive oil over rolled lamb.
8. Coat with paprika.
9. Sprinkle with salt and pepper
10. Roast at 325 degrees until desired doneness.

Note: This is excellent with saffron flavored couscous.

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Mexican Spaghetti with Mexican Chicken Sausage 4-4-07

Ingredients:
4 links of Kroeger and Sons Mexican Chicken Sausage
1 onion cut in thin julienne
2 sweet yellow peppers, cut in thin julienne
2 Pablano peppers, cut in thin julienne
3 Tbs. minced garlic
2 Tbs. olive oil
1 cup your favorite salsa
1 bunch cilantro chopped fine
1 16-ounce jar/can of your favorite pasta sauce
1 pound of spaghetti cooked according to package
1 cup of your favorite blend of shredded cheeses
1 cup sour cream

Method:
1. Grill sausage and cut on a deep bias in ¼-inch pieces
2. Sauté peppers, onions and garlic in olive oil
3. Stir salsa into pasta sauce and heat
4. Add sausage pieces and vegetables to sauce
5. Add half the chopped cilantro
6. Serve pasta and top with sauce
7. Garnish with cheese, sour cream and the remaining cilantro

Note: Try this one now and remember it for Cinquo de Mayo. Serve with your favorite Mexican Beer or a big Chilean red wine.

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Chicken and Spinach Roulades 3-28-07

Ingredients:
4 boneless chicken breasts. (Have the butcher butterfly them and gently pound them.)
1 pound spinach steamed and drained
2 red onions julienne cut and sautéed
½ pound feta cheese crumbled
2 Tbs. minced garlic
½ cup dry white wine
1 cup chicken stock
2 cups seasoned bread crumbs
1tsp. salt
2 tsp. pepper
Toothpicks
2 Tbs. olive oil

Method:
1. In a bowl mix spinach, onion, garlic, salt, pepper and feta
2. Spread a thin layer of mixture on each chicken breast.
3. Roll the chicken breast and close with toothpick
4. Roll in bread crumbs
5. Heat a skillet and brown roulades in olive oil.
6. Reduce heat, add stock and wine
7. Cover and cook 7 minutes.
8. Turn roulades and cook 7 minutes.
9. Turn final time and cook 5 minutes.

Note: Serve with baked sweet potato and winter salad greens. Serve the remaining dry white wine

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Turnips and Potatoes Gratin 3-21-07

Ingredients:
3 medium turnips, peeled and sliced thin
Three Yukon Gold potatoes, sliced thin
1 Spanish onion cut in thin juliennes
1 bunch of kale, rib removed and sliced chiffonade
3 tbs. minced garlic
2 cups fat free milk
2 cups of a favorite sharp cheese, grated
¼ cup water
4 Tbs. corn starch
4 tsp. salt
2 tsp. black pepper
2 cups boiling water

Method:
1. Preheat oven to 425 degrees.
2. Place turnips and potatoes in a pot with boiling water.
3. Cover, reduce heat, and cook until soft, about 15 minutes.
4. Mix ¼ cup water and corn starch to form slurry.
5. Heat milk in a sauce pan.
6. Add 1 cup of cheese and whisk.
7. When milk begins to boil again, turn down heat to medium.
8. Add slurry to thicken.
9. Add garlic, salt and pepper
10. Stir and let thicken.
11. Remove from heat.
12. Arrange turnips and potatoes, kale and onions in layers in a casserole dish.
13. Pour in cheese sauce.
14. Top with remaining cup of cheese.
15. Bake covered in oven for 30 minutes.
16. Bake uncovered an additional 15 minutes or until cheese browns.

Note: Serve with hearty bread and your favorite Chardonnay.

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Bay Scallops and Grouper Sauté 3-14-07

Ingredients:
½ pound of bay scallops
2 grouper fillets
2 cups of kale chiffonade (cut into thin ribbons)
1 Spanish onion cut in thin juliennes
2 Tbs. minced garlic
2 Tbs. butter
1 Tbs. Olive oil
1 lemon cut in half
½ cup Chardonnay
1 tsp. tarragon
3 Tbs. Moroccan Spice Blend (Col. De Ray’s)
Salt and pepper to taste

Method:
1. Mix Tarragon and Moroccan spice together
2. Dust grouper fillets “show side:” with 1 tsp. of mixture
3. Add olive oil to sauté pan and cook onions over medium heat until golden.
4. Add minced garlic and grouper, “show side” down.
5. Spoon onions over top of fish, add ¼ cup of chardonnay and 1 Tbs. butter
6. Squeeze ½ lemon over fish
7. Cover and cook 15 minutes or until fish flakes when cut with fork.
8. Add scallops and kale.
9. Add remaining spice mixture and squeeze other ½ lemon
10. Add 1 Tbs. butter and ¼ cup chardonnay
11. Add salt and pepper
12. Stir scallops lightly. They will cook in 3 minutes or less.
13. Place fish on plate and serve scallops, kale and onions over the top.

Excellent with any rice dish, especially with sharp, onion rich cheddar.
Note: Serve the rest of the Chardonnay

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Vegetarian Black Bean Soup 3-7-07

Ingredients:
3 Cans of black beans, rinsed and drained
1 red onion fine dice
1 Spanish onion fine dice
4 ribs of celery fine dice
3 carrots shredded
1 sweet pepper seeded and diced fine
1 jalapeno seeded and diced fine
2 cans diced tomatoes with green chilies
3 Tbs. minced garlic
2 Tbs. olive oil
1 cup vegetable stock Juice of two limes
1/2 cup cilantro chopped fine
1 cup green onions chopped fine
Salt and pepper to taste

Method:
1. Sauté fresh vegetables in olive oil until soft.
2. Mix all ingredients except cilantro, lime juice and green onions, in a stock pot
3. Cook on medium heat for one hour, stirring occasionally
4. Remove ½ of the beans and vegetables and puree in food processor
5. Return to pot and cook on low for an additional 30 minutes.
6. Add lime juice and cilantro just prior to service. Stir well.
7. Garnish with green onions (and sour cream if you wish

Note: Excellent with corn bread and good amber Mexican beer.

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Winter Luncheon Salad 2-28-07

Ingredients:
1 pound baby spinach, washed and dried
1 large red onion, thin julienne slices
1 16 ounce can garbanzo beans, drained and rinsed
1 pound of asparagus, lightly steamed and chilled
¼ cup salted sunflower seed nuts
¼ pound feta cheese crumbles
1 Tbs. minced garlic
2 Tbs. red wine vinegar
4 Tbs. extra virgin olive oil
Salt and pepper to taste

Method:
1. Cut asparagus spears into 1-inch pieces
2. Mix, onions, spinach, asparagus and beans in a large bowl
3. Lightly blend vinegar, olive oil and garlic
4. Toss salad and dressing
5. Top with feta and sunflower seed nuts
6. Add fresh cracked black pepper

Note: Serve with a soup and bread.

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Dirty Potato Soup 2-21-07

Ingredients:
2 pounds red potatoes quartered and boiled in skins.
4 Tbs. sweet butter cut into small cubes
½ cup heavy cream
4 Tbs. Garlic
1 large Spanish onion steamed and pureed
2 Tsp. black pepper
3 Tsp. salt
4 cups whole milk
1 pound of ground spicy sausage, cooked and drained (optional)
Scallions and cheddar cheese for garnish

Method:
1. Mash the potatoes with butter, cream, salt and pepper
2. Heat milk in heavy pan.
3. Stir in mashed potatoes.
4. Add garlic and onion puree.
5. Allow to simmer for one hour.
6. Add sausage if desired.
7. Simmer an additional 30 minutes.
8. Serve with garnish.

Note: Excellent with crisp chardonnay, a green salad and crusty bread.

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Turkey BBQ 2-7-07

Ingredients:
6 turkey legs
3 large onions julienne cut
16 cloves of garlic
6 Tbs. poultry rub (Col. De's from Herbs and Spice)
½ cup vinegar
½ cup white wine (Riesling)
1 cup Dijon mustard
2 cups ketchup
½ cup brown sugar
3 Tbs. cracked black pepper
½ cup water
2 oranges cut in half and juiced (save orange halves)

Method:
1. Preheat oven to 250 degrees
2. Pierce turkey legs with sharp knife
3. Marinate turkey legs with orange juice and cover for one hour
4. Rub turkey legs with poultry seasoning
5. Place water in shallow roasting pan and cook turkey for two hours with half the garlic, half the onions and oranges
6. De-bone turkey when it is cool enough to handle
7. In a food processor chop remaining onion and garlic
8. Add mustard, ketchup, vinegar, wine sugar and pepper and process until smooth.
9. Place turkey and BBQ sauce in a crock pot and cook for two hours.

Note: This is excellent as a sandwich or served over brown rice with steamed cabbage.

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Traditional Chilean Pepper Pot 1-31-07

Ingredients:
2 pounds tri-color peppers very thin julienne cut
2 red onions very thin julienne cut
2 yellow onions very thin julienne cut
4 of your favorite hot peppers, chopped in a food processor
3 Tbs. paprika
2 Tsp. chili powder
4 Tbs. minced garlic
3 Tsp. cumin
¼ cup chopped cilantro
Juice of 2 limes
2 14-oz cans of diced tomatoes or 8 fresh diced tomatoes
1 pound of your favorite cut of meat (pork, beef or lamb)
2 cups stock (Use beef stock for pork or beef and chicken or vegetable stock for lamb.)
3 Tbs. olive oil
Salt and pepper to taste

Method:
1. Mix all dried spices together
2. Rub meat with 1 Tbs. of spice mixture
3. Slow roast meat at 250 degrees.
4. Cool to room temperature and shred.
5. In a large pot, sauté onions and peppers in olive oil until soft.
6. Add remaining spice mixture.
7. Add tomatoes and garlic.
8. Add meat and stock.
9. Bring to a boil.
10. Add lime juice and cilantro.
11. Simmer over low heat for at least one hour.
12. Salt and pepper to taste.

Note: Serve on a platter over crumbled corn bread. Top with sour cream or cheese. Try a smooth Jamaican Beer or a full bodied red wine with this meal.

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Marinated Flank Steak 1-24-07

Ingredients:
Flank steak
Favorite dry red wine
One onion fine minced
Fresh minced garlic
1 Tbs. dried rosemary
1 Tbs. cumin seeds, cracked
¼ cup cracked black pepper

Method:
1. Rinse flank steak and pat dry.
2. Marinate in all the ingredients except the black pepper.
3. Allow to marinate at room temperature for two hours, covered or over night in the refrigerator.
4. Heat grill (or use broiler) to highest setting.
5. Remove flank steak from marinate and roll on cracked black pepper.
6. Sear quickly on both sides.
7. Cook to desired doneness.
8. Slice on deep bias.

Note: Oven roasted new potatoes with garlic, rosemary and butter and grilled asparagus are great accompaniments to this steak. Of course, serve the remainder of that favorite red wine.

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Onion Pie 1-17-07

Ingredients:
Your favorite pie crust -homemade or store-bought
1 Tbs. butter
3 onions sliced thin
½ cup fat free milk
1 ¼ cup plain yogurt
2 egg whites
¼ tsp. ground nutmeg
Salt and pepper to taste

Method:
1. Preheat oven to 325 degrees.
2. Sautee onions in butter over medium heat until soft.
3. In a mixing bowl, blend milk, egg whites, yogurt and spices
4. Pour onions into pie shell.
5. Pour dairy mixture over onions.
6. Bake for 40-50 minutes.
7. Pie is done when knife inserted near center comes out clean.

Note: This is an excellent accompaniment for a vegetable soup. Serve with a good white wine and hearty wheat bread.

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Pasta with Seafood Sauce 1-10-07

Ingredients:
Your favorite noodle cooked according to the package
6 ounces of flaked crab meat
1 pound of shrimp, peeled de-veined, with tails removed
One 14 ounce can diced tomatoes
2 Tbs. fresh basil
2 Tbs. minced garlic
1 cup sliced mushrooms
1 red onion diced fine
2 Tbs. olive oil
½ cup white wine
3 Tbs. butter
¼ cup fresh parsley and lemon zest
Salt and pepper to taste

Method:
1. Heat olive oil in pan
2. Sauté mushrooms and onions until soft
3. Add tomatoes and herbs
4. Simmer until liquid reduces by half.
5. Add seafood and wine.
6. When shrimp are done add butter.
7. Toss sauce with pasta and top with parsley.

Note: Serve with fresh steamed asparagus and chardonnay.

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Pan-Seared Scallops with Rosemary and Lemon 1-3-07

Ingredients:
1 # sea scallops
Juice and zest of two lemons
3 sprigs of fresh rosemary chopped fine
3 Tbs. olive oil
½ tsp. fresh minced garlic
2 Tbs. sweet butter
Salt and pepper to taste

Method:
1. Rinse scallops well.
2. Marinate in half the lemon juice and zest.
3. Add half rosemary and all the garlic to marinade.
4. Let sit for 2 hours or over night in the refrigerator.
5. Heat sauté pan.
6. Add olive oil, coating the pan and pouring off extra.
7. Add scallops.
8. Sear for one minute and turn.
9. Add remaining lemon juice and zest, rosemary and salt and pepper.
10. Turn heat down and finish cooking scallops, about three minutes.
11. Add butter to pan, gently tossing to form emulsion.

Note: Steam some carrot ribbons and asparagus with lemon juice. Make a bed of the vegetables and pour scallops and sauce over. Serve with chardonnay and hearty bread.

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Chicken and Cabbage Stew 12-27-06

Ingredients:
2 pounds boneless chicken (breast and thigh meat)
2 cups chicken stock
2 ribs of celery fine diced
2 carrots fine diced
1 yellow onion fine diced
1 can chopped tomatoes with juice
1 can navy beans, rinsed and drained
3 Tbs. minced garlic
1 tsp. rosemary
1 tsp. thyme
4 Tbs. butter
2 Tbs. olive oil
1 small head of cabbage cut into thin ribbons
Salt and pepper to taste

Method:
1. Cut chicken into small pieces
2. In soup pot, sauté in olive oil the chicken, celery, onion and carrot
3. When onions are translucent, add chicken stock.
4. Bring to boil.
5. Turn down to simmer and add beans, tomatoes, garlic and herbs
6. Cover and cook for 20 minutes.
7. Add cabbage and cover. Cook until cabbage is tender.

Note: Excellent dish with a cold blush wine.

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Mediterranean Chicken Salad
(A great party dish for New Year's.) 12-20-06

Ingredients:
1 whole chicken
4 Tbs. Moroccan Spice Blend (from Herbs and Spice)
1 lemon
2 Tbs. Olive oil

Method:
1. Wash chicken and rub with lemon juice from lemon
2. Allow to stand 15-20 minutes.
3. Rub chicken with olive oil
4. Rub cavity and skin with spice blend.
5. Let stand 10 minutes.
6. Place lemon halves in cavity.
7. Roast chicken in covered dish at 400 degrees until the interior reaches 165 degrees.
8. Remove from oven, cool and de-bone and shred.
9. Save ½ cup of drippings and set aside.

Tabouleh:
Ingredients:
1 cup fresh chopped parsley
2 tomatoes, seeded and fine diced
½ cup mint chopped fine
Zest and juice of two lemons
¼ cup bulgur wheat
½ cup of pan drippings
2 Tbs. olive oil

Method:
1. Soak bulgur wheat in pan drippings until liquid is absorbed
2. Mix mint, tomato and parsley together in a large bowl.
3. Toss in bulgur wheat
4. Toss with lemon juice and zest.
5. Toss with olive oil
6. Add shredded chicken.

Note: Serve with warm pita bread, olives, and other regional favorites.
Wine note: A medium bodied red or very dry Chardonnay works well.

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Pan- Seared Lamb Medallions with Moroccan Herb Butter 12-13-06

Ingredients:
2 lbs boneless lamb cut into 2 inch medallions
2 bunches leeks thin sliced and washed
2 Tbs. minced garlic
2 Tbs. Moroccan spice blend (from Herbs and Spice)
3 Tbs. virgin olive oil
Juice of two lemons
Zest of two lemons
Salt and pepper to taste

Method:
1. Marinate lamb in ½ of the lemon juice and spice blend
2. Heat olive oil in pan and sauté leeks with ½ lemon juice and garlic.
3. Remove from heat when whites are translucent and toss with lemon zest
4. Sear lamb in same pan to medium rare, 2-3 minutes on each side.
5. Smother with leeks and cover. Reduce heat and let cook 2-3 more minutes.
6. Cut butter into round pats.
Arrange medallions with a bed of leeks and top with butter.

Moroccan Herb Butter

Ingredients:
2 Tbs. Moroccan spice blend
1 pound butter room temperature
Wax paper

Method:
1. Blend spice and butter together.
2. Form into roll and cover with wax paper
3. Twist ends closed and refrigerate at least 2 hours.

Note: Serve with couscous and orange glazed carrots.
Wine note: Because of the predominance of lemon in this recipe, a BIG, "oaky" chardonnay goes quite well.

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Linguine with Mussels in a Spicy Tomato Broth 12-7-06

Ingredients:
1 pound linguine cooked according to package instructions
2 pounds of fresh mussels, cleaned and scrubbed
4 Tbs. minced garlic
1 Tsp. cracked red pepper (more if you like hot foods)
2 Tbs. dried basil
2 Tbs. dried oregano
2 cups diced tomatoes
2 cups broth (clam juice with a light vegetable stock)
1 Tsp. olive oil
4 Tbs. butter
Salt to taste
Fresh chopped parsley for garnish

Method:
1. Heat large sauté pan (or skillet)
2. Add olive oil
3. Mix spices with tomatoes and one cup of stock
4. Heat one cup of stock in pan
5. Add tomato mixture
6. Simmer 7-10 minutes.
7. Add mussels and cover.
8. Cook until mussels open
9. Remove mussels with slotted spoon
10. Toss noodles and butter with tomato broth.
11. Divide into four servings and top with mussels and parsley.

Serve with crisp salad, crusty bread and your favorite red wine.

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Creamy Potato Casserole 11-29-06

Ingredients:
4 medium baking potatoes cut into thin rounds
4 Tbs. olive oil
1 Spanish onion cut julienne and sautéed in
2 Tbs. olive oil
1cup mushrooms thin sliced and sautéed in
2 Tbs. olive oil
1 can of cream of mushroom soup
1 cup of whole milk
1 can of sweet peas, drained and rinsed
½ cup of grated parmesan cheese
2 Tbs. garlic
Salt and pepper to taste

Method:
1. Preheat oven to 400 degrees
2. In a sauce pan, mix soup, milk and garlic.
3. Add sautéed vegetables, sweet peas and cheese.
4. Simmer until thickened.
5. Layer potatoes and sauce in a casserole dish.
6. Sprinkle with salt and pepper.
7. Bake 40 minutes or until potatoes are fork soft.

Note: Serve with crisp Chardonnay and winter salad greens.

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Fall Root Vegetable Toss with Greens 11-22-06

Ingredients:
1 large rutabaga, peeled and cubed
2 medium sweet potatoes washed and cubed
3 large red skinned potatoes, washed and cubed
2 large onions thin sliced julienne cut
3 Tablespoons of olive oil
2 bunches of Kale (or your favorite green) chiffonade cut (ribbons)
1 fresh lemon
3 Tbs. butter

Method:
1. Caramelize onions in skillet with olive oil
2. Steam cubed root vegetables in covered pot until soft
3. Drain Vegetables
4. Toss hot vegetables, onions with Kale
5. Toss with butter until melted
6. Squeeze fresh lemon over mixture
7. Salt and pepper to taste

Note: Excellent with grilled sausage and good bread. Blush wine.

Excellent with your Holiday meal!!!

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Crock Pot French Onion Soup 11-15-06

Ingredients:
1 red onion, thin julienne cut
2 white onions, thin julienne cut
1 bunch of leeks, thin sliced and washed thoroughly (include some green)
3 Tbs. minced garlic
2 Tbs. tarragon
28 ounces of beef broth
½ cup red wine
2 cups water
French bread rounds
Thin slices of your favorite cheese

Method:
1. Toss all the onions and leeks together into crock pot
2. Add liquids and spices
3. Cook on low for 6 hours or high for 4 hours.
4. When ready to serve, drop bread into bowl, cover with soup.
5. Top with cheese and place under broiler until cheese melts.

Note: You may cook longer on low, so this is perfect for a work day.

Serve with salad and more bread.

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Chicken Roulades 11-8-06

Ingredients:
4 boneless, skinless chicken breast butterfly cut
8 slices of proscuitto
8 ounces of spinach, steamed, and cooled (use frozen if you wish)
1 red onion julienned and sautéed in
1 Tbs. olive oil and 1 Tbs. fresh minced garlic
4 slices of Gouda cheese
4 ounces of chicken stock
4 ounces of Chardonnay
1 Tbs. garlic
2 Tbs. basil
Salt and pepper to taste

Method:
1. Preheat oven to 400 degrees.
2. Lay out chicken breasts, opening butterfly
3. Mix spinach and onion together
4. Layer proscuitto, spinach and cheese on chicken
5. Roll chicken breasts tightly
6. Close with tooth pick
7. Place in roasting pan
8. Add chicken stock, wine, herbs and salt and pepper.
9. Bake on oven for 40 minutes.
10. Remove and let stand to minutes.
11. Cut into rounds.

Note: Serve with wild rice and Broccoli. You may use the pan drippings for nice gravy.

Gravy:
Mix 3 Tbs. corn starch with ½ cup warm water to make slurry.
Heat drippings in sauce pan. Slowly stir in half the slurry.
Allow to thicken. Add more slurry (or wine) if necessary.
Add salt and pepper to taste.

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Sausage and Noodle Bake 11-1-06

Ingredients:
4 links of Kroeger and Sons Vidalia Onion Sausage steamed and cut into pennies
1 pound of egg noodles cooked according to instructions on package
16 ounces of sour cream
3 Tbs. dill
¼ cup milk
1 bunch fresh green onions fine chopped
2 roasted red peppers chopped fine
Salt and pepper to taste

Method:
1. Preheat oven to 350 degrees
2. Heat milk and whisk in sour cream.
3. Add dill.
4. Cook on low heat for 10-15 minutes, until sauce thickens again.
5. Whisk in roasted red peppers, onions and salt and pepper
6. T-In a large bowl, toss sausage and noodles together with sauce
7. Pour into casserole dish.
8. Cover and place in oven for 20 minutes.
9. Uncover and cook 10 more minutes.

Note: Serve with salad of frisee and Boston leaf lettuce with nuts and
dried fruit.

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Thanks to Betty and Neal, faithful Farmers Market customers,
for passing this recipe along.

Harvest Festival Pumpkin Cheesecake 10-25-06

9" graham cracker crust - prepare and set aside while making filling. Variation: ginger snaps make a crisp, spicy crust.

1 pound plain cream cheese, room temp (1 1/2 12-oz pkgs)
1 cup sour cream
1 1/2 cups brown sugar
2 cups pumpkin puree*
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/8 tsp clove
4 eggs, separated

Preheat oven to 350. Beat cream cheese, sour cream and sugar until smooth.
Add pumpkin, spices and egg yolks and blend well. Beat egg whites at high speed till stiff, then fold into mixture.
Pour into prepared crust and bake 40-45 minutes, till center wiggles just slightly.