Sides
ZUCCHINI PANCAKES WITH PISTOU SAUCE
Multitudes of delicious zucchini based recipes are the byproducts of abundant Provencal harvests. Here the grated zucchini is added to beignet batter, fried, and doled out with traditional pesto sauce, known as pistou in Provence. The pistou can be made days in advance and stored in the refrigerator. Keep in mind that the zucchini needs to drain for 1 hour, and the batter needs to rest 30 minutes before making the pancakes. You can make them a day in advance, store them in the refrigerator, and reheat them at 350F for 10 minutes before serving. From: Amy Riolo Author, Food Historian, Food Writer, Lecturer, Restaurant and Culinary Consultant, Instructor www.amyriolo.com
For the Fritters:
- 1 pound zucchini, grated
- 2/3 cup unbleached all-purpose flour
- 1 egg, separated
- 1 tablespoon extra-virgin olive oil
- Canola oil, for frying
- Salt
- Freshly ground black pepper
- 3 cups fresh basil leaves (the smaller the better)
- 2 garlic cloves
- 1/4 cup pine nuts
- 1 cup good quality extra virgin olive oil (unfiltered, if possible)
- 1/4 cup parmigiano reggiano cheese
- 1/4 cup pecorino romano cheese
Serves 6
Pumpkin-Orange Waffles with Hazelnut–Maple Syrup Butter
Toasted hazelnuts in whipped butter lend a decadent crunch to these golden waffles for a real treat for brunch. The waffles freeze very well, ready to reheat in a toaster or regular oven at 300°F until hot throughout. It is smart to toast and skin a quantity of hazelnuts in advance so they are ready to pop into the sweet butter. A Harvest of Pumpkins and Squash Season Recipes by Lou Seibert Pappas (Chronicle Books)
Hazelnut–Maple Syrup Butter
- 1/3 cup hazelnuts
- 6 tablespoons butter, at room temperature
- 6 tablespoons pure maple syrup
- 2 cups all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs, separated
- 3/4 cup puréed pumpkin or winter squash, canned or homemade
- 1 1/2 cups whole milk
- 1 cup freshly squeezed orange juice
- 1/3 cup unsalted butter, melted
In a small bowl, combine the butter and syrup and beat with a wooden spoon until light and fluffy. Stir in the nuts. Scrape into a small serving bowl. (Or, heat the butter, syrup, and nuts, stir, and pour into a pitcher.)
Preheat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. In a medium bowl, beat or whisk together the egg yolks, pumpkin, milk, orange juice, and melted butter. In another medium bowl, using an electric mixer set on medium high speed, beat the egg whites until soft, glossy peaks form. Add the pumpkin mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 3/4 cup batter onto the hot iron. Close the lid. Cook according to the manufacturer’s instructions until the waffle is golden brown, 4 to 5 minutes. Remove with a fork to a warmed plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Pass the Hazelnut–Maple Syrup Butter with the warm waffles.
Makes about eight 7-inch round [AR1] waffles; serves 8
Roasted Autumn Root Vegetables
Most vegetables develop a tantalizing caramelized sweetness when oven-roasted, and root vegetables are exceptional candidates for this easy preparation. They are delicious hot from the oven; they also reheat well if you wish to do a large batch at once. A Harvest of Pumpkins and Squash by Lou Seibert Pappas (Chronicle Books)- 1
winter squash such as butternut, kabocha, banana, or Hubbard (about 1
1/2 pounds), peeled, seeded, and cut into 1/2-inch wedges about 2
inches long
- 8 small Yukon gold potatoes, scrubbed and quartered or cut into 1/2-inch wedges
- 1 large onion, cut into 1/2-inch wedges
- 3 slender carrots, peeled and cut into 1 1/2-inch lengths
- 3 slender parsnips, peeled and cut into 1 1/2-inch lengths
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh thyme or oregano leaves or minced fresh sage for garnish
Bake for 15 minutes. Stir and turn the vegetables, and continue baking until tender when pierced with a knife, 30 to 35 minutes longer, stirring once or twice. Sprinkle with the herbs and serve.
Makes 8 to 10 servings
ZUCCHINI WITH RICE (A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)
This is a very light summer lunch dish or it can be a served on the side with any meat dish. Serve at room temperature, or cold.
- 1 1/2 pounds fresh zucchini
- 1/2 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 large bell pepper, seeded, cored, cut in quarters lengthwise and thinly sliced
- 2 large tomatoes, peeled and coarsely chopped
- 1 1/2 tablespoons uncooked medium-grain white rice
- salt
Garnish::
- 1 tablespoon finely chopped fresh dill
Remove from heat and let it cool. It is eaten cold or room temperature. Top with finely chopped dill.
Serves 4 Originally I saw a recipe for Pumpkin Lasagna when I was teaching cooking in Ft. Meyer, Florida recently. I tore it out of the paper determined to try it, and between there and home, I managed to loose it. Imagine my surprise when I was flipping through a copy of Welcome to Our Table Season Recipes from Acorn Hill at a holiday Bazaar at the Waldorf School and there was a recipe for Pumpkin Lasagna! That was all I needed to see to add this book to my collection, plus, of course, the wonderful collection of international and family favorite recipes. www.acornhill.org.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 lbs. Swiss chard or spinach, stems removed and
chopped
- 2 1/4 teaspoons salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 teaspoon dried sage, divided
- 1/2 teaspoon grated nutmeg, divided
- 28 ounce can pumpkin puree, divided
- 1 1/2 cups heavy cream, divided
- 1 1/2 cups grated Parmesan cheese, divided
- 1/2 cup milk
- 9 no boil lasagna noodles (6 oz)
- 1 tablespoon butter
In a medium bowl mix together 2 cups of pumpkin, 3/ 4 cup heavy cream, and the remaining 1 1/ 4 teaspoon salt, 1/ 2 teaspoon pepper, 1/ 2 teaspoon sage, and 1/ 4 teaspoon nutmeg.
Pour the milk into an 8 x 12-inch baking dish. Top with 1/ 3 of the noodles, then spread half of the pumpkin mixture over the noodles. Layer half of the chard over the pumpkin and top with a second layer of noodles.
Mix together the remaining 1 cup of pumpkin and 3/ 4 cup of cream. Spread the mixture evenly over the top of the lasagna. Sprinkle with the remaining 1 cup of cheese and dot with the butter.
Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Serves 8.
POTATO AND LEEK PATTIES
Leeks resemble oversize scallions but have a milder flavor with a nutty sweetness. Only use the white and pale green parts.
- 1 1/2 cups cold mashed potatoes (about 2 medium)
- 1 small onion, finely chopped
- 1 or 2 garlic cloves, finely chopped
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 2 1/2 tablespoons butter or margarine, melted and cooled
- 3 to 4 medium-size leeks, mostly whites with a small amount of green, roots removed
- salt
- freshly ground pepper
- canola oil for frying
In a large bowl mix together the mashed potatoes, onion, garlic, flour, eggs, butter, and 1/4 cup water. Mix well and let mixture rest for about 30 minutes.
Remove the tough outer leaves from the leeks then wash and soak the leeks to remove all dirt and grit. Slice the leeks into 1-inch pieces and boil in water for 5 minutes. Remove from the pot and immediately place them in a bowl of ice water to stop the cooking. Squeeze out the excess water, chop the leeks, and add them to the potato mixture and mix well. Add salt and freshly ground pepper to taste.
In a large skillet, heat enough oil to cover the bottom of the pan and place large spoonfuls of the leek mixture into the hot oil. Cook until brown on the bottom, then turn the patties over and cook until firm and brown on the top. Drain well on paper towels and serve. Makes about 15 patties
CORIANDER LAYERED POTATOES
- 6 potatoes, peeled and thinly slices
- vegetable cooking spray
- 1 cup finely chopped fresh coriander (cilantro)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon red chile powder
- 1 teaspoon turmeric
- salt
Preheat oven to 350F. Place the potatoes in a single layer in a roasting pan, spray with a vegetable cooking spray, and bake for about 10 minutes or until potatoes are tender. Remove from the oven and let cool. In a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric, and salt. Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps. Sprinkle with some of the spice mixture. Continue layering until all the potatoes and spices are used. Sprinkle with a few drops of water. Cover and cook over very low heat for about 8 minutes to release and blend the spice flavors. Check frequently to ensure that the potatoes do not burn. Serve hot. Serves 6.
PUMPKIN WITH WHIPPED YOGURT SAUCE
- yogurt sauce
- 1 cup grated pumpkin (bottlegourd)
- 1 teaspoon roasted cumin seeds
- 1 teaspoon red chile powder
- 1 cup fat-free plain yogurt, whipped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
- Garnish: Finely chopped fresh coriander
BOIL the pumpkin until tender. Drain. In a mixing bowl combine the pumpkin, yogurt, water, cumin seeds, chile powder, salt, and sugar. Chill for 1 hour. Serve garnished with coriander. .VARIATIONS: Instead of white pumpkin, you can use fresh pomegranate seeds or diced pineapple. You do not need to cook the pomegranate or pineapple.
SAUTÉED CARROTS WITH MARSALA
- 2 lbs carrots, washed, peeled, and cut into rounds ¼" thick
- 4 TBL butter
- 2 TBL finely minced Italian flat leaf parsley
- 1/ 3 cup dry Marsala
- 1 TBL all purpose flour
- salt
- freshly ground pepper
Place the butter and carrots in a skillet that will hold the carrots no more than 2 layers deep and place over a medium high heat. When the butter has melted, season the carrots with salt and pepper, stir so they are well coated and then add about ¼ cup water. Cook uncovered, allowing the water to evaporate completely before adding more, about 1/ 4 cup at a time, until the carrots are tender, about 20 to 30 minutes.
Chop the parsley while the carrots are cooking. When carrots are tender, reduce the heat to medium and sauté until they begin to brown on the edges, another 15 minutes or so. Raise the heat and add the Marsala. Allow to bubble away for about 30 seconds to evaporate the alcohol. Stir in the f lour, then add parsley. Cook for another 2 to 3 minutes and serve at once. May be prepared several hours ahead up to point where the Marala is added. Just leave them in the pan covered until ready to serve then reheat, and when pan is hot, add Marsala and finish.
STEPHEN SANDS' ZUCCHINI FRITTERS AND PESTO
- 1 1/ 2 cups loosely packed fresh basil leaves (about 2 bunches)
- 1/ 2 cup pine nuts
- 1/ 2 cup grated parmesan cheese
- 1/ 4 cup extra virgin olive oil
- 4 medium garlic cloves, minced
- 1 teaspoon grated lemon zest
- 2 TBL minced fresh parsley
- salt
- freshly ground pepper
- 1 1/ 2 lb. Zucchini, grated
- 1 cup flour
- 1 to 2 large eggs, separated
- 1 1/ 2 TBL olive oil
- oil for frying
Place the basil, pine nuts, lemon zest, minced garlic, and parsley in a food processor. Season with salt and pepper. Pulse the processor on/off until the pesto is well chopped and blended. With the motor running, add the olive oil through the tube until the pesto forms a smooth paste. Add the cheese and pulse again to blend. Transfer to a small container. This can be prepared up to 5 days ahead to a jar with a tight fitting lid, with a thin film of olive oil against the pesto (or a piece of plastic wrap). Refrigerate.
To make the fritters, place the grated zucchini in a strainer over a bowl and sprinkle with salt. Let sit for 30 minutes, then rinse, press as much of the water out, and dry well on paper towels. While the zucchini is sitting, sift the flour into a bowl and make a well in the center, then add the egg yolks and oil. Measure 7 TBL water and add a little to the bowl.
Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season with salt and pepper and let sit for 30 minutes. Stir in the grated zucchini. Beat the egg whites stiff, then fold into the batter. Heat about 1/ 2 inch of oil in a frying pan. Add spoonfuls of batter and fry for about 2 minutes, until golden. Drain well on paper towels and serve with a dollop of pesto. Serves 4.
DHAL - YELLOW SPLIT PEA
This is a favorite condiment from India. It is a very versatile dish that is normally served as a main course with bread and vegetables and yogurt. It can also be used as a dip, or served over vegetables such as broccoli or cauliflower, or serve it with chicken over rice.
- 1 cup dhal (yellow split pea) washed, rinsed in cold water, and drained well
- 4 cups cold water
- 1 teaspoon salt
- 1/4 teaspoon turmeric.
- 1/4 teaspoon red chili powder
- 1/2 onion chopped fine
- 2 Tablespoons canola oil
- 1 teaspoons cumin
- 1/2 teaspoon fresh minced ginger (optional)
- 1 Tablespoon tomato paste
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- In a large pot, place the dhal and water, salt, turmeric, and 1/4 teaspoon of the chili powder. Stir, cooking over medium high heat, uncovered, for a few minutes.
- Bring just to the boil, stir, cover, and reduce heat to simmer.
- After 15 minutes stir it, cover it, and cook another 30 to 45 minutes.
- Turn off the heat and leave it covered. In a small skillet, heat the oil until hot.
- Stir in the cumin, onion, and ginger, continue stirring but lower the heat to medium.
- Stir in the tomato paste, coriander, and remaining chili powder.
- Continue stirring another minute or two. Add about ½ cup of the pea mixture, mixing well, and add this mixture back to the main pot of dhal. Correct the seasoning if necessary. Mixture will look soupy, but it will thicken upon refrigeration.
- Serve hot, refrigerating leftovers. This can be frozen or refrigerated for up to 4 days.
- Serve again, hot or cold.
BULGAR & LENTIL PILAF
This makes an enormously satisfying, nutritious, low fat entree or side dish.
- 1 cup bulgar
- 1 1/2 cups boiling water
- 2 teaspoons vegetable oil
- l large onion, chopped
- l garlic clove, minced
- pinch of ground cloves
- l cup brown or green lentils, rinsed
- 2 cups vegetable or chicken broth
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 4 scallions, thinly sliced (including some green tops)
- salt
- freshly ground pepper
- In a medium bowl, soak bulgur in boiling water for 30 minutes, or until liquid is absorbed.
- Heat oil in a large nonstick skillet and add the onions and garlic, cooking over low heat for a minute, then adding the cloves.
- Stir, and cook over low heat another 5 minutes.
- Add the lentils and broth, bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender but not mushy.
- Remove from the heat and stir in the bulgur along with remaining ingredients.
- Fluff with a fork and serve at once. Serves 3 to 4 as a main dish, 6 to 8 as a side dish.
NOT MY NANNA'S NOODLE KUGEL
- 3 tablespoons delicate and mild olive oil
- 12 oz package egg noodles
- 5 eggs
- 1 lb sour cream
- 1 lb cottage cheese
- 1 1/ 2 cups sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/ 2 cup dried cranberries, raisins, or drained canned fruit
- Preheat the oven to 350F. Using 1 tablespoon of the oil, grease a 9 x 12" lasagna pan.
- Bring at least 6 quarts of salted water to a boil in a large pot. Add the noodles and cook just until done, 6 to 8 minutes. Drain well.
- While the noodles are cooking, combine the eggs, sour cream, cottage cheese, sugar, cinnamon, vanilla, and cranberries and remaining 2 tablespoons olive oil in a large mixing bowl.
- Add the noodles as soon as they are drained and mix them in.
- Pour mixture into the greased pan and bake for 1 hour. Serve hot, cut in squares.
- Serves 4 to 6.
OVEN ROASTED ASPARAGUS
- 1 lb fresh asparagus
- 2 tablespoons fruity and fragrant olive oil or lemon-infused olive oil
- coarse sea salt
- freshly ground pepper
- fresh lemon zest of freshly grated Parmesan cheese - optional
- Preheat the oven to 500F. Preheat a cast iron frying pan or a roasting pan in the oven.
- Wash and drain the asparagus, snapping off any woody ends.
- Carefully remove the hot pan from the oven and place a little of the oil in the pan.
- Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.
- Toss or shake the pan until all the stalks are coated with the oil.
- Return the pan to the oven and roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren't sticking.
- After 10 minutes, remove a stalk and see if it is done to your liking. The goal is crisp-tender asparagus with slight char marks.
- Remove them when done with tongs, leaving the oil behind in the pan. Serve, grating fresh lemon zest or cheese over the top if desired.
- Serves 4.
PESTO ALLA GENOVESE
- 2 large cloves garlic
- kosher salt to taste
- 2 bunches Genoese (small leaves) basil, about 36 leaves per bunch, or any available small-leaf green basil
- 7 tablespoons pine nuts, lightly toasted
- 1/ 4 cup grated pecorino cheese, preferably Sardinian
- 1/ 4 cup grated parmigiano-Reggiano cheese
- 6 tablespoons olive oil, preferable Ligurian extra virgin, plus more as needed
- In a medium stone mortar, pound the garlic and pinch of salt into a smooth paste with a pestle.
- Gradually add the basil leaves, continuing to pound.
- Add the pine nuts and both cheeses and pound into a smooth paste.
- Add the 6 tablespoons of olive oil, drop by drop, grinding the pestle in a circular motion until the pesto is completely amalgamated.
- Add more olive oil to adjust the taste or texture as you like.
- Season with salt.
- Makes 1 cup, enough for 1 pound of pasta.
- You can add 1 to 2 teaspoons of pasta water to the pesto to make it creamy before tossing with pasta or potatoes.
GREEN BEANS GREEK STYLE
- 1 1/2 pounds fresh green beans
- 3 Tablespoons lemon juice
- 2 teaspoons Dijon mustard
- salt
- freshly ground pepper
- 3 Tablespoons olive oil
- 1 Tablespoons canola oil (or 4 Tablespoons olive oil in total)
- 2 Tablespoons finely chopped red onion
- garnish:
- sliced red onions
- Greek olives
- Trim the ends off the green beans, keeping the beans whole.
- In a covered pot over medium heat, cook the beans in a small amount of water for just a few minutes.
- Remove from the heat while beans are still crisp.
- Drain beans and rinse in cold water several times.
- Drain beans again, wrap them in a paper towel, and refrigerate until serving.
- Prepare the dressing by whisking together the lemon juice, mustard, salt, pepper, and oils.
- When well mixed, stir in the chopped red onion. Cover the dressing and refrigerate until serving.
- To serve, place the beans in a serving dish, stir dressing again and pour over the beans.
- Garnish with onion slices and olives.
- Serves 6.
*If you are interested in learning more about the benefits of joining Slow Food USA call 212-965-5640.
ROASTED TOMATOES
Roasting tomatoes gives them deep flavour, particularly if the tomatoes are not at their best. Once roasted, they can be stored, refrigerated, for up to two weeks. Use them in sauces, or mixed with other vegetables such as zucchini and eggplant. Roast any kind of tomatoes, but plum tomatoes, because of their thicker skins, work best. For a fast first course, fill roasted tomato with mozzarella cheese, bake until cheese melts, then pop on top of a salad.
- 6 tomatoes
- 1 tablespoons olive oil
- Preheat oven to 450 degrees F.
- Cut tomatoes in half and place cut side down on oiled baking sheet.
- Roast 20 to 25 minutes, depending on size and juiciness.
- Tomato skin should be slightly brown and cracked. Reserve for later use.
ELLIOTT ROESEN'S COUSCOUS (from Sheilah's SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking)
- 12 ounce box couscous
- 2 cups Farm Rich or Half and Half
- l Tablespoon honey
- l Tablespoon margarine
- 3 ounces dried blueberries
- 3 ounces dried cranberries
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 to 3 bananas, sliced
- 1/4 to 1/2 cup slivered almonds
- 1/4 teaspoon cardamom powder
- 1 to 2 Tablespoons dark brown sugar
In a large pot, bring to the boil the Farm Rich, honey, margarine, and couscous, stirring.
Add the dried fruit and stirring, return to the boil and remove pot from the stove.
Cover
and let it stand for 5 minutes. Fluff the couscous, and add the
vanilla, almond extract, bananas, almonds, cardamom, and brown sugar,
mixing well. Let it sit and serve at room temperature. Serves 6.
In case it rains, GILL POWER by Holly Rudin-Braschi Excerpted with permission from Grill Power by Holly Rudin-Braschi (Beyond Words Publishing) www.grillpower.com provides everything you need to know to make delicious, healthy meals on your indoor electric grill, including over 50 menus of fabulous, easy recipes from all around the world.
MOROCCAN SWEET COUSCOUS WITH ALMONDS, RAISINS, & ORANGE BLOSSOM WATER
from Kitty Morse's cookbook COUSCOUS (Chronicle Books, Calf.)
- 4 tablespoons butter
- 1 cup whole blanched almonds
- 1 1/ 3 cup water
- 1/ 2 teaspoon salt
- 1/ 2 cup golden raisins
- 1 cup couscous
- 2 tablespoons orange blossom water (available in Middle eastern markets or use orange juice)
- 3 tablespoons sugar
- 1/ 4 cup ground cinnamon
- 1/ 4 cup confectioners' sugar
In a medium skillet, heat 2 TBL of butter over medium high heat. Fry the almonds, stirring occasionally until golden brown, about 5 to 6 minutes. Set aside.
In a medium saucepan over medium heat, bring the water, salt, raisins, and remaining butter to a boil. Add the couscous in a stream, stir once. Remove from the heat, cover and let stand until tender, about 12 to 15 minutes. Transfer to a bowl, and blend with the orange blossom water and granulated sugar.
Heap the couscous into the center of a warm serving platter. Using your hands, fashion into a conical shape, garnish with almonds, cinnamon, and confectioners' sugar. Place additional bowls of cinnamon and sugar around the table so they can be added to taste.
Usually served with a glass of buttermilk. Makes 3 cups.
MOROCCAN PRESERVED LEMONS
from Kitty Morse's cookbook COUSCOUS
This is the one condiment Moroccan cooks simply cannot do without.
- 12 unblemished lemons of equal size
- sea salt or table salt
Scrub
the lemons under running water and pat dry. Cut a thin slice from each
end of a lemon. Set on end and make a vertical cut 3/ 4 of the way
through the fruit, leaving the two halves attached. Turn the lemons
upside down, rotate 90 degrees, and make a second vertical cut, again
3/ 4 of the way through the fruit. Fill each cut with as much salt as
it will hold. Place the lemon in a sterilized, 1 quart side, wide-mouth
canning jar. Repeat with remaining lemons, pressing as many into the
jar as possible. Seal and set aside at room temperature. Add additional
lemons over the next few days as the rinds of the first lemons begin to
soften. By this time, the juice should have risen to cover the lemons.
If not add 1 TBL of fresh lemon juice mixed with 1 tsp of salt. This
will prevent the top lemons from darkening. Store at room temperature
until the rinds become tender and the pulp acquires the consistency of
jam, about 3 to 4 weeks. Refrigerate and use within 6 months. Makes 1
quart.
COUSCOUS PARSLEY SALAD WITH PRESERVED LEMON
from Kitty Morse's cookbook COUSCOUS
In a medium bowl, combine the couscous with the water and lemon juice, and let stand 1 hour.
Add the olive oil, parsley, mint, preserved
lemon rind, pine nuts, salt, and pepper. Mound the couscous in the
center of a serving platter. Top with the diced tomatoes.
Serve at room temperature. Serves 4.
COCONUT SWEET POTATO AND PUMPKIN SOUFFLE (pareve or dairy)
Preheat oven to 350. Grease a 9X13 baking
pan.
In a bowl combine the sweet potato and
pumpkin. Mash thoroughly to combine. Add the eggs, coconut milk, sugar,
flour, margarine or butter, cinnamon, cloves and salt. Mix to combine and
continue mixing until the mixture is smooth. Spoon the mixture into the
prepared a 9x13 inch baking pan. Bake for about 60 minutes. Let cool
slightly before serving.
Serves 12. This recipe can be doubled Bindi Bhaji-Stir Fried Okra
Heat oil in a deep wok and add whole cumin to sizzle. Add
onions and whole red chilies. When onions turn brown and a little crispy, add
okra and fry for a couple of minutes. Add the ground spices and continue to stir
the mixture until the okra turns a little crisp and brown. Serve with pulao rice
or pooris. Matar Pulao (Basmati Rice with Peas and Whole
Spices)
Wash rice thoroughly and leave to soak for 15 minutes. Heat
oil in a pan, add the cloves, cardamom, cinnamon stick and bay leaf. Let it
sizzle for a minute. Add green peas and salt. Add rice and 3 cups of water. Let
it come to a boil and then reduce heat and leave to simmer for 15-20 minutes.
Can add a pinch of turmeric for color. Serve with karahi chicken. Pakoras (Deep Fried Potatoes in Gram
Flour Batter) Mix gram flour, water and all spices to make a batter. Add
sliced potatoes. Heat oil in a frying pan. When hot, add one potato slice at a
time. Turn the slice over when one side is done. Take it out and leave it on
kitchen towel so excess oil is absorbed. Transfer to the serving dish and serve
warm with raita. SAUTÉED BABY ARTICHOKES WITH FRESH HERBS GRATIN OF FENNEL AND
TOMATO
“I can’t tell you how many times I’ve heard guests say,
‘Fennel? I’ve never tasted fennel. This is delicious.’ Whether sautéed, braised,
or sliced raw for salads, fennel is always a surprise and a delight to serve.
Sometimes labeled sweet anise, fennel has a texture similar to celery and a
lovely, mild licorice flavor, which is a perfect foil for a rich meal. This
gratin dish has been a part of my Thanksgiving buffet for at least 15 years—it’s
now a tradition for us, and my family would be disappointed to do without it.”
Diane Morgan
Thanksgiving Table (Chronicle Books) In an 8-inch skillet over medium-high heat, toast the bread
crumbs, stirring constantly, until golden brown, about 2 minutes. Set aside to
cool. ASPARAGUS WITH TOASTED ALMONDS
A great classic that is now low fat and low carb. From
Nechama Cohen’s lovely new book Enlitened Kosher Cooking More than 250
Good-carb, healthy-fat, sugar-free recipes from the simple to the
elegant (Feldheim Publishers) . Cohen is the founder and CEO of the
Jewish Diabetes Association, and this book is on the cutting edge of
nutritional wisdom and haute cuisine with a healthy approach to food.
Filled with hints and tips, dietary exchanges, nutritional chart, and
more in addition to beautiful full-color photos that will make you want
to run and start cooking.
Snap
off asparagus ends and cut spears on the diagonal into 2-inch lengths.
If using frozen asparagus follow directions on the package but do not
overcook, or in a large non-stick skillet, bring water to a boil. Cook
asparagus for 5 to 7 minutes (start timing when water returns to a
boil) or just until tender-crisp. Run under cold water to cool off;
drain and set aside. Heat margarine or oil in a non-stick
skillet over medium heat. Add asparagus and garlic, stirring for 4 to 6
minutes or until vegetables are just tender. Season with salt and
pepper. Transfer to a serving bowl; top with roasted almonds. If serving with a dairy meal, you can sprinkle with Parmesan cheese. Serves 6. PASSOVER CAULIFLOWER KUGEL WITH MUSHROOMS (pareve) Eileen Goltz Transfer to a bowl. Heat 2 to 3 tablespoons oil in medium skillet, add the onion and sauté approximately 5 minutes. Add the mushrooms together with the onion over medium heat about 5
minutes or until mushrooms and onions are light brown. Remover from
heat. Add the eggs and matzo meal to the cauliflower mixture. Season well with salt and pepper. Lightly stir the mushroom mixture and any oil in the pan into the egg/cauliflower Sprinkle 1 tablespoon oil over top. Sprinkle with paprika, then with
the walnuts. Bake 30 minutes or until set. To serve, cut carefully in
squares and run knife around edges. Use spoon to remove portions. Makes
4 to 6 servings. ZUCCHINI ROLLS WITH HERBED RICOTTA AND GRUYERE
These little zucchini rolls can be served as
a first course as well as a side dish. They can be assembled ahead of
time and then popped into the oven just before serving. This is from
Paula Lambert’s new book Cheese, Glorious Cheese! In addition to being the author of two fabulous cheese cookbooks, Paula is the owner of the world-renowned Mozzarella Company.
Ricotta-Gruyere Filling Cut off both ends of the zucchini and then cut it length-wise into
slices about 1/3-inch thick. Place the zucchini slices on the drain
board on several thicknesses of paper towels. Sprinkle both sides
liberally with salt and leave to drain for at least 30 minutes. Blot
dry with clean paper towels For the Ricotta-Gruyere Filling, mix the Ricotta, Gruyere, eggs,
basil, oregano, salt and pepper together in mixing bowl until all
ingredients are well combined. EGGPLANT STRATA WITH HERBED GOAT CHEESE
Strata means layer, and this dish is composed
of layers of roasted eggplant, Goat Cheese and bread that is soaked in
tomato juice. It makes a nice luncheon entrée, particularly if you are
serving vegetarians. From cheese maven Paula Lambert’s new book Cheese, Glorious Cheese!.
Cut the eggplant in half lengthwise, vertically
from stem to root. Lay the eggplant halves, face down, on a cutting
board, and slice into half rounds ¼-inch thick. Sprinkle liberally with
salt and place in a colander to drain for 30 min to 1 hr. Use your
hands to toss them after 20 minutes to facilitate the drainage of the
eggplant slices.
You can sprinkle the graham cracker crumbs on top of the soufflé about 15
minutes before its finished cooking for a crunchy topping
Fresh spinach and green onions can be substituted for potatoes.
I set out for Castroville, California one day in mid-March when the artichoke season was in
full swing. Bright oxalis flowers carpeted the green cactus-like artichoke
plants. A member of the cardoon family, each plant grows four different sizes of
artichoke: jumbo, large, medium and baby. The baby artichoke was what brought
me.
In the fields, I watched Mexican-American workers handpick the artichokes,
tossing them into canastas, or wicker baskets, strapped to their backs. At the
end of each row, a conveyer belt awaited the baskets. The artichokes were dumped
into boxes, then either transferred to the cooler or loaded onto huge
refrigerated trailers that came right up to the fields.
Could the Italian farmers who brought over the first root stock of red globe
artichokes to San Francisco in 1921 have imagined such an industry? Three years
after those farmers arrived, they migrated south to Castroville, where the
temperate, foggy weather made the area more fertile for growing the tubers. In
1924 four of the original artichoke-growers formed Ocean Mists, an
artichoke-growing and -distributing company that now controls 90 percent of
production in America and Canada, producing hundreds of millions of artichokes
each year on twenty-five thousand acres of farmland.
Baby artichokes aren't really babies; they're fully grown. What makes them
special is that the stem is an extension of the heart, the most flavorful part
of the vegetable.
1. Snap off the outer leaves of the artichokes, leaving only the pale inner
leaves. Trim the stems and cut off the thorny tops about 3/ 4 of an inch down.
Cut the artichokes vertically in halves or quarters, depending on their size.
Put them in a bowl and cover with cold water and the lemon juice (the juice
keeps. them from turning brown).
2. Bring about 2 quarts of water to a boil in a large pot. Add about 1
teaspoon of sea salt, then the artichokes. Turn down the heat and simmer,
uncovered, until the artichokes are almost but not completely tender, about 5 -
8 minutes. Drain and pat them dry.
3. Heat 2 tablespoons of olive oil in an 8-inch skillet over medium
heat. Add the chopped garlic and artichokes, sautéeing for a few minutes, then
cover and cook until tender, about 5 more minutes. Sprinkle with parsley or mint
and salt and pepper. Place on a plate and serve immediately.
Yield: 4-6 servings
In a 12-inch sauté pan, heat the oil over medium heat, and swirl to coat the
pan. Sauté the garlic and onion until soft, but not brown, about 3 minutes. Add
the fennel and continue sautéing, stirring frequently, until the fennel has
softened and is beginning to brown, about 5 minutes. Add the tomatoes, salt, and
pepper to taste. Lower the heat to medium-low and cook, stirring frequently, for
5 minutes longer. Transfer to a shallow oven-to-table casserole or gratin dish.
Preheat the oven to 425°F. In a medium bowl, combine the bread crumbs, Parmesan,
and lemon zest. Sprinkle evenly over the fennel mixture. (The gratin can be made
up to this point 6 to 8 hours ahead. Cover, and set aside at room temperature.)
Bake the gratin until heated through and the topping is crisp, about 20 minutes.
Serve immediately.
Serves 10
Preheat oven to 375F. Divide cauliflower into medium florets. Cut peel
from large stalk and slice stalk. Boil cauliflower in large saucepan of
boiling salted water 8 to 10 minutes or until stalks are very tender.
Drain well and cool. Puree in food processor, leaving a few chunks.
mixture. Grease a shallow 9 in. square baking dish. Add cauliflower mixture.
Preheat the broiler on high and position the rack 3 inches beneath the heat source.
Pour 4 tablespoons olive oil into a small bowl. Using a pastry brush,
lightly coat a baking sheet with the olive oil. Place the zucchini
slices on the baking sheet and brush their tops with olive oil. Place
beneath the heat source and broil until browned on top. Remove from
oven and turn over using a spatula, brush the topsides with olive oil,
return to the oven and broil on the other side. Remove from oven and
set aside.
Pour the tomatoes including their juices into the work bowl of a food
processor fitted with a steel blade and chop coarsely. Pour the
remaining 2 tablespoons of olive oil into a medium saucepan and place
over medium heat. Add the garlic and sauté until it begins to turn
golden brown. Remove the saucepan from the heat, pour the tomatoes into
the pan and return it to the heat. Cook over medium heat for 10 to 15
minutes, stirring as necessary to prevent sticking, until the sauce is
thick. Remove from the heat. Add the basil and set aside.
Preheat the oven to 400ºF.
With the zucchini still on the baking sheet, divide the Ricotta filing
among the zucchini. Use a knife to spread the filling on the top of the
zucchini slices as if you were buttering a piece of bread. For each
slice, fold one end inward and roll the zucchini to form a spiral.
Continue until all the zucchini slices are rolled up, leaving about one
inch between the rolls on the baking sheet. Transfer to the oven and
bake for 15 to 20 minutes, until the Ricotta filling is well heated and
beginning to brown.
Transfer the Zucchini Rolls to a platter and drizzle the sauce over the
zucchini. To serve as a first course, spoon several tablespoons of
tomato sauce onto a plate and place two zucchini rotollini on top of
the sauce.
Serve warm or at room temperature.
Makes about 16 zucchini rotollini.
Position a rack 3 inches below the heat source and preheat the broiler on high.
Place the eggplant slices on a sheet of paper towel and place another
sheet of paper towel on top. Pat the eggplant slices dry. Pour the
olive oil into a small bowl. Using a pastry brush, lightly coat a
non-stick baking sheet with olive oil. Place the eggplant slices on the
baking sheet in one layer. Brush the tops of the eggplant with olive
oil. Transfer the baking sheet to the oven. Cook until the eggplant is
golden brown. Remove the baking sheet from the oven. Using a wide
spatula, turn the eggplant slices over and brush them with olive oil.
Return to the oven and broil until golden brown. Remove from the oven
and set aside.
Preheat the oven to 400°F. Brush a casserole or 10-inch soufflé dish or ceramic baking dish with olive oil.
The bread will be dipped into the tomato juice as it is layer into the
casserole. Pour the can of tomatoes with its juices into a bowl. Using
your hands, remove the tomatoes, squeeze out their juices and reserve
it. . Squeeze the tomatoes into pieces and place them in a separate
bowl.
Place the goat cheese and fresh herbs in a small bowl and stir to
combine. Break the bread into large pieces, place them in the tomato
juice and allow the bread to soak up all the juice. Layer the eggplant
slices, the soaked bread, the tomatoes and the Goat Cheese alternately
in the casserole until full, sprinkling each layer lightly with pepper.
End with eggplant slices topped with the remaining tomatoes. Drizzle
the remaining olive oil over the top of the casserole. Sprinkle with
black pepper.
Transfer to the oven and bake for 45 minutes until puffed up and
browned on top. Cover with aluminum foil if the top begins to brown too
quickly.
Serves 8
This makes an enormously satisfying, nutritious, low fat entree or side dish.
- 6 to 8 ounces sugar snap peas, stems and strings removed
- 2 teaspoons olive oil
- 2 tablespoons coarsely chopped fresh mint
- Salt
- Freshly ground pepper
Add the snap peas and cook for 2 to 3 minutes, or until just tender. Rinse in cold water.
In a medium saucepan, heat the olive oil until sizzling. Add the snap peas and stir for 30 seconds or until coated. Add the mint and salt and pepper to taste, stir several times until coated, and serve.
