Archive | Recipes 2008

PARSNIP SOUP

1⁄2 cup diced bacon or salt pork
1 cup chopped onion
2 cups EACH peeled and cubed parsnips, potatoes, and carrots
(Note: Very large parsnips have a woody core, which must be removed.)
3 cups water
Salt and freshly ground black pepper to taste
4 cups milk
3 tablespoons flour and 3 tablespoons butter, mashed or kneaded together (the French call this beurre manié)
3 tablespoons fresh chopped parsley or chives (or a mixture of both)

Cook bacon or salt pork until crisp. Remove from pan. Sauté onions in remaining fat until tender. Add vegetables, seasonings, and water. Simmer, covered, for about 20 minutes or until vegetables are tender. Add milk. Add butter and flour mixture to simmering soup in bits, whisking until smooth and thickened. Serve garnished with herbs and pork pieces.

Read More
Continue Reading 0

SNOWY WINTER LENTIL STEW

Makes about 5 or 6 servings

1 and 1⁄2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups chicken broth or vegetable broth
1 cup dried lentils
1⁄2 cup chopped carrot
2 bay leaves
3 cups spinach
1 and 1⁄2 cups peeled and cubed baking potato
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried sage
1⁄2 teaspoon dried thyme
1⁄2 teaspoon black pepper
3 tablespoons fresh chopped parsley (if you’re feeling fancy)

Heat oil in a large pot over medium heat. Add onion and garlic; sauté 5 minutes, or until onions turn translucent. Add broth, lentils, carrots, and bay leaves; bring to a boil. Partially cover, reduce heat, simmer for 20 minutes. Add spinach and potato (and ham, if you like); bring to a boil. Reduce heat; simmer for 15 minutes, or until potato is tender. Stir in tomato, basil, sage, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Serve with parsley on top and a thick-cut wedge of b

Read More
Continue Reading 0

PUMPKIN CORNBREAD

Mix together wet ingredients:

2 cups mashed cooked pumpkin (canned or fresh)
1/2 cup butter, melted
1/2 cup honey
1/2 cup buttermilk
2 eggs

Mix together dry ingredients:

1 and 1/2 cups finely ground cornmeal
2 cups white or whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans (or walnuts)
1 cup raisins or dried cranberries (optional)

Mix together wet and dry ingredients just until well combined. Spoon into buttered pans, filling not more than two-thirds full. Bake in 350-degree oven until cake tester (I just use a sharp knife) inserted in the center comes out clean. Cool in pan about 15 minutes then turn on to a rack to cook completely. Wrap well. Freeze if the bread will not be eaten within one week.

Read More
Continue Reading 0

STICKY POMEGRANATE CHICKEN WINGS

8 appetizer servings, or 4 main-dish servings

1⁄3 cup pomegranate molasses
1⁄4 cup soy sauce, preferably Japanese (such as Kikkoman’s)
3 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon Dijon mustard
1⁄2 teaspoon finely minced garlic
2 to 3 pounds chicken wings/drumettes, excess skin trimmed

In a small saucepan, combine all ingredients except chicken wings. Heat just to boiling over medium heat, stirring occasionally. Remove from heat and set aside until completely cool. Place wings in large non- aluminum baking dish. Add half of the pomegranate mixture, turning wings to coat. Cover dish and refrigerate for 3 to 5 hours, turning wings occasionally; refrigerate remaining marinade separately. When you’re ready to cook, heat the oven to 375°F. Transfer wings to large, oiled broiler rack; the wings should not be crowded or they won’t cook properly. Discard marinade. Bake wings until tender and cooked through, 30 to 40 minutes, turning and brushing with reserved pomegranate mixture about every 5 minutes. For browner, crispier wings, turn on broiler at the end of cooking time, and broil the wings for 5 to 10 minutes, turning and brushing with pomegranate mixture once or twice. Serve hot, with plenty of napkins; they’re really sticky!

Read More
Continue Reading 0

Facebook

Twitter