Farro Cucumber Dried Cherries chèvre
August 7, 2018
Very easy, quick, QED
- 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain
ADD
- Chèvre
- walnuts
- cucumber – quarter lengthwise, slice
- red pepper
- dried cherries
- Tuscan Kale
- s & p
Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
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)
Matafan – savory Dutch Baby
January 7, 2018
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)
Quinoa, Roasted Butternut Squash & Spinach
January 7, 2018
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.
