Swedish coleslaw salad

May 25, 2018

2 C fine shredded cabbage

Warm dressing:

  • 1 TB white vinegar
  • 3 T oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp basil (optional)

 

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Matafan (Savoie) Savory Dutch baby, Serves 4-6   425° Oven

Cook bacon in pan, mix batter, heat in large cast iron pan, finish in oven, add cheese.

  • 4 ounces bacon cut into large dice
  • 1 ½ C all purpose flour
  • 3 large eggs
  • 2 C milk
  •  pinch fine sea salt
  • 1 small bunch chives minced (or 4 scallions- green tops only)
  • 3 TB unsalted butter
  • 2 ounces Gruyére grated

A. Cook bacon in heavy skillet over med heat until golden. remove from heat.

B. In large bowl add flour, form well in center.  Add eggs, then 1 C milk & salt. Whisk eggs & milk then blend in flour. Whisk in remaining milk. Stir chives into batter.

C. Melt 3 TB butter into large skillet. When hot & foaming, pour in batter.Pull back edges of batter to make sure all of batter is in butter – not sticking to pan. Cook, tipping pan back & forth until batter is golden brown on bottom ~ 4 mins., reduce heat to keep bottom from browning.

D. Sprinkle bacon over batter, place skillet in oven 15- 20 min. Remove Matafan and sprinkle with cheese. Serve immediately.

(Watercress pesto)

2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).

Roasted Potato Fennel Soup

January 7, 2018

Ina Garten 2017       4-6 svgs

  • 2 LBs potatoes (red or yukon) unpeeled & quartered
  • olive oil (2 TB roasting & 2 TB sauté  onions)
  • 2 cloves garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 C (2 yellow onions chopped)
  • 2 C  (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
  • 6 C chicken broth (1.5 Quarts)
  • 1/2 C heavy cream

A,  Roast quartered potatoes, toss with 2 Tb oil,  s&p, garlic. spread on baking sheet. Bake  in 400° Oven 30 mins.

B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat  until translucent, 10 mins.

C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B  stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.

D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.

Top each soup bowl with a few fennel fronds, drizzle with cream.

Ina Garten 2017

A. Roasted Squash 400° oven, 25 min.

  • 1.5 LB butternut squash, peeled, diced 1″ cubes
  • 3 TB olive oil
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • Toss all ingredients together, roast on baking sheet, 25 min. Cool.

B. Hummus – mix in food processor bowl

  • 1 can drained chickpeas, retain ¼ C liquid
  • ½ C plain whole milk Greek yogurt
  • ¼ C Tahini
  • 1 Tb salt
  • 1 tsp black pepper
  • 1/3 C lemon juice ( 2 lemons)
  • 4 cloves garlic pressed
  • 1 tsp Sriracha

Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.

TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.

TOAST pita (brush with olive oil, salt).

 

Rice Pudding

November 28, 2017

Serves 8, 1 hours cook time, 3 hours refrigerate  (if serving chilled)

  • 6 cups whole milk
  • 1 C Arborio or medium grain rice
  • ½ C sugar
  • 2 TB butter
  • dash salt
  • 2 tsp vanilla extract (or cook with 1 vanilla bean, scrape inside of bean) If use vanilla extract, add after cooked.
  • Optional: ¼ tsp ground nutmeg
  • 1 cinnamon stick

cover & simmer 1 hour, stir occasionally.

ADDITIONS:

top with ground cinnamon

serve with raspberry coulis (strain seeds)

*** One blanched almond ****  the one who gets almond is next to be married or….

 

Rib-eye pan seared

October 21, 2017

WSJ Erin French 2017, serves 4

2 (14 oz) rib-eye steaks with herbed butter (and oven roasted potatoes- cook separately)

Herbed butter

  • whip 6 TB butter until fluffy, add chopped herbs:
  • 1 TB fresh marjoram,
  • 1 TB fresh dill,
  • 2 tsp thyme
  • zest 1 lemon
  • Refrigerate until firm

Room temperature steaks, season salt & pepper.

  • Heat heavy pan over med hi heat, pour in 2 TB oil, when hot and beginning to smoke, add steaks, 3-4 min per side med rare (135°).
  • Melt 2 TB butter in pan before steak done, spoon over meat to baste.
  • Remove from pan, rest on cutting board 5 min.

Serve meat, generous  dot herbed butter.