Archive for the ‘Vegetables’ Category

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Sweet Bourbon Corn Pudding

November 13, 2013

The first time I had this dish was at my in-laws’ house. When I heard we were having corn pudding, I was thinking “yuck.” One bite and that yuck turned to yum! I must have gotten pretty excited about it, because my mother-in-law has made it for me several times since then, and now calls it “Jill’s corn.”

Bourbon Corn Pudding

This dish is a little sweet, a little bourbon-y, and full of corn goodness. Last year I made it for Thanksgiving instead of my family’s usual corn dish, and it went over really well. I made a double-batch to ensure that I had leftovers; it’s just as good reheated in the microwave the next day. 

Sweet Bourbon Corn PuddingFrom AARP The Magazine

3 tablespoons cornstarch
2 tablespoons bourbon
2 large eggs
3/4 cup evaporated milk
2 cups canned cream-style corn (note that this is 2 cups, not 2 cans – you’ll need a little more than 1 can)
2 cups fresh or frozen corn kernels
2 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt

Preheat oven to 350°.

  1. Spray an 8″ square baking dish with cooking spray.
  2. In a small bowl, mix the cornstarch and bourbon.
  3. In a large bowl, whisk the eggs and milk until combined. Whisk in the cornstarch and bourbon mixture. Add the rest of the ingredients and stir with a spoon. Pour into prepared baking dish. Bake 45-48 minutes or until lightly browned and no longer jiggly in the center. Serve warm.

Note: I usually have to bake it longer, especially if making a double-batch.

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French Fridays with Dorie (Rewind): Slow-Roasted Tomatoes

September 9, 2011

A few weeks ago, the French Fridays with Dorie group made Slow-Roasted Tomatoes. My garden wasn’t quite in sync with the recipe schedule, but when it got going, it really got going, and I had two pints of cherry tomatoes ready to roast.

After a long, slow roast in the oven with olive oil, garlic, and rosemary, the tomatoes looked a little funny, but tasted so sweet. We ate these topped with a little crumbled goat cheese the first night. The next day, I made a wrap* with turkey, goat cheese, slow-roasted tomatoes, lettuce, and herb vinaigrette. The sweet tomatoes made it the best wrap I’ve had in a long time! They were also great tossed on a salad.

If you have a lot of tomatoes in your garden or from the farmer’s market, open your copy of Around My French Table to page 342 and get roasting!

* Have you tried Flatout flatbreads? I’m addicted to them! My favorites are Light Original and Light Garden Spinach. [This isn’t an advertisement – I’m just telling you about them because I love them!]

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French Fridays with Dorie: Garlicky Crumb-Coated Broccoli

April 8, 2011

Broccoli! I have professed my love for raisins many times, but you may not know that I also love broccoli. I love it so much that if the house was on fire, it’s quite possible that I would pull the broccoli out of the fridge on the way out! After getting off to a great start with the French Fridays with Dorie group last October, I took a very long break. Broccoli brought me back.

Butter, garlic, and bread crumbs are toasted, a little parsley is tossed in and then steamed broccoli joins the party. Lemon zest is added to the mix if you’re so inclined (but I wasn’t). I usually eat broccoli with a little butter and seasoned salt, so this was an extra-special side dish.

I laughed when I read the comments about this recipe; some FFwD members were talking about how hard it was to style the broccoli for a photo. I tossed it on my plate and snapped a couple of shots. Even unstyled broccoli is beautiful!

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too! Open your copy to page 334 for this recipe.

Dorie on the web:

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The Kitchen Reader: Some recipes from Mark Bittman’s Food Matters

June 30, 2010

This month’s book for The Kitchen Reader is Food Matters, by Mark Bittman, which was selected by Elizabeth of Spike Bakes. The first 100 or so pages of the book are full of facts and figures designed to convince the reader that we should be eating less meat and processed foods, and more fruits and vegetables, because it’s better for your body and for the environment. The rest of the book is full of recipes that support his theory of eating. I’m not all that keen on facts and figures, and I didn’t need a lot of convincing, so I skimmed through the first part and then dove into the recipes. While this wasn’t my favorite book to read, I found a number of recipes that sounded great.

The first recipe I tried was Tabbouleh. I’ve made it before but it’s been a while, and I don’t know what recipe I used in the past. The first thing I thought was – where are the cucumbers? Isn’t that a staple in this salad? Then I thought – peas? What the heck is he thinking putting peas in there? I decided to have faith and I mostly followed the recipe and it was awesome! Especially the peas!

I was planning to eat this for lunch all week, but my husband tried it and declared “I like things like this a lot,” so I had to share. The recipe is at the bottom of the post. Give it a try! By the way, I’ve always called this Tabouli, but Bittman calls it Tabbouleh…I think it’s the same salad regardless of the spelling.

Next up was Vegetable Spread. This is a really loose recipe that you can customize according to what you have and what you like. Basically, you cook 2 pounds of vegetables and then puree them with olive oil. I roasted onion, carrots, red bell pepper, broccoli, and cauliflower with a little olive oil, then put them in the food processor with a little more olive oil, salt, pepper, and lemon juice. Roasted vegetables are so flavorful, and after pureeing, this spread was a lovely mosaic of colors. My veggie-loving husband was really looking forward to this after he saw the roasted vegetables and asked what I was doing with them.

We ate this with this cracker bread; it would be great with any kind of crackers or bread. The roasted flavor and the combination of vegetables was so delicious! Another keeper that I’ll make again and again. Scroll down for the recipe. I wish I would have measured the amount of spread that the recipe made. Two pounds of vegetables sounds like a lot, but they shrink when roasted, and by the time they’re pureed, the amount doesn’t seem so huge.

Mark Bittman’s Tabbouleh

From Food Matters, also published online here My notes are in (red)

1/2 cup fine-grind (#1) or medium-grind (#2) bulgur (I bought some from the bulk section at my grocery store; I don’t know what size it was)
1/3 cup olive oil, or more as needed (I used 1/4 c, and would start with less next time)
1/4 cup freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper
1 cup parsley leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped (omitted)
1 cup peas or fava beans (frozen are fine; run them under cold water to thaw) (used peas)
6 or 7 radishes, chopped
1/2 cup scallions, chopped
2 medium tomatoes, chopped
about 6 black olives, pitted and chopped, or more to taste (optional) (not optional! They’re great!)

Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth (be sure to squeeze as much water out as you can). Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.) Just before you’re ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed. Serves four.

Mark Bittman’s Vegetable Spread

From Food Matters, also published online here

• About 2 pounds any vegetables, trimmed and cooked until tender by any method
• 3 tablespoons olive oil, plus more as needed
• Salt and freshly ground black pepper

For the veggies, any cooking method will work: Steam, boil, sauté, grill, or roast — though grilling and roasting concentrate flavors and make the spread more complex. Just make sure everything is quite tender.  Make sure the vegetables are relatively dry before starting. If you need to drain them, reserve the cooking liquid. To puree the vegetables, put them in a blender or food processor with the olive oil and as much of the cooking liquid (or water or more olive oil) as you need to get the machine going; or run the vegetables through a food mill. In many cases, you can simply mash the vegetables with a large fork or potato masher, adding the olive oil and cooking liquid as needed to reach the consistency you want.
Taste, then sprinkle with salt and pepper and taste again. Serve warm, cold, or at room temperature. It will keep in the fridge for several days.

Veggie variations:

Eggplant spread
Eggplant, trimmed and cooked until tender
Flavor with tahini, garlic, olive oil, lemon juice, and parsley

Beet spread
Beets, trimmed and cooked until tender
Flavor with walnuts and dill, serve garnished with a dollop of sour cream or yogurt

Butternut squash spread
Butternut squash, cooked until tender
Flavor with fresh ginger, orange zest, and cilantro

Broccoli Spread
Broccoli, trimmed and cooked until tender
Flavor with Parmesan cheese, pine nuts, and olive oil

Flavoring veggie spreads:
* Add up to 1/2 cup of fresh parsley, mint, dill, cilantro, basil or other mild herb leaves before pureeing.
* Add up to a tablespoon of fresh rosemary, oregano, or thyme leaves before pureeing.
* Squeeze some citrus juice — lemon, lime, or orange — into the puree.
* Include a few coins of peeled fresh ginger or a garlic clove or two with the vegetables as they puree.
* Puree the vegetable mixture with fresh (or reconstituted dried) chiles to taste, or add a pinch of cayenne or red pepper flakes.
* When you add salt, add a pinch of ground ginger, cinnamon, cardamom, mustard seeds or nutmeg.
* Add chili powder along with the olive oil.
* Instead of the olive oil, use peanut oil or coconut milk, and season with curry powder.
* Instead of the olive oil, use a combination of sesame and peanut oil, and season with five-spice powder.

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Peanut Slaw – David Lebovitz

June 7, 2010

I always think of David Lebovitz as the guy to go to for dessert ideas, but when I read his book, The Sweet Life in Paris, one of the recipes that really appealed to me was Peanut Slaw. I’ve made this two or three times now, and it’s awesome! With chopped peanuts and a peanut butter-based sauce, it’s a great twist on the usual slaw.


Notes

  • The first time I made this, I took a shortcut and bought a bag of slaw mix. That worked just fine, but this time I bought a small head of green cabbage and chopped it with a knife. It wasn’t a big deal to chop it and it tasted better than the bagged slaw.
  • I used flat-leaf parsley and chives where the recipe calls for parsley, cilantro, or chives.
  • David Lebovitz says”Resist the temptation to use delicate Napa or leafy Savoy cabbage, both of which get soggy from the peanut dressing.” He suggests using a mix of red and green cabbage, sliced as thin as possible.
  • You can mix the sauce ahead of time, but toss with the cabbage and the rest of the ingredients at the last minute. (Shhh…don’t tell David, but I think it’s still pretty tasty the next day).

Peanut Slaw

from David Lebovitz, The Sweet Life in Paris

1/4 cup (65 g) smooth peanut butter
1 garlic clove, peeled and finely chopped
2 tablespoons peanut or vegetable oil

3 tablespoons freshly squeezed lemon or lime juice, or more to taste

1 tablespoon soy sauce
1 tablespoon water
1/2 cup (65 g) roasted, unsalted peanuts

1 small bunch radishes, trimmed and thinly sliced

1 carrot, peeled and coarsely shredded

1/2 bunch fresh flat-leaf parsley, cilantro, or chives, chopped
6 cups (500 g) shredded green or red cabbage
Coarse salt

In a large bowl, mix the peanut butter, garlic, peanut oil, lemon juice, soy sauce, and water until smooth.

Toss in the peanuts, radishes, carrot, parsley, and cabbage, mixing until everything’s coated. Taste, then add a bit of salt and another squeeze of lemon juice, if necessary.

Variations: Substitute toasted almonds or cashews for the peanuts or swap 1 tablespoon of dark sesame oil for 1 tablespoon of the peanut oil, adding a tablespoon of toasted sesame seeds to the salad.

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Roasted Butternut Squash w/Herbes de Provence, plus a squash peeling tip

November 18, 2009

This is my favorite way to prepare butternut squash. I think squash is so delicious that it doesn’t need much improvement, but roasting it with olive oil and herbes de Provence makes it extra-delicious.

Peeling butternut squash is another story. I used to do it with a knife and I can’t believe I still have all 10 fingers to type with! Next, I tried a vegetable peeler and didn’t get very far. Then I discovered that this style of peeler, called a Y peeler, works wonderfully.

Now that I have a Y peeler, peeling squash is, if not quite a joy, at least a lot faster and less hazardous. It takes off a very thin layer, so after one round of peeling, the squash will probably look like this.

I go over the squash again to get rid of those green lines. The second round of peeling is even faster and easier than the first, so don’t be discouraged by having to do it twice. After a quick peel, you’re on your way to delicious squash! This recipe for Roasted Butternut Squash with Herbes de Provence is how I usually prepare butternut squash. The recipe is from Cooking Light, but I couldn’t find it on their site, so I’ve included it below.

You’ll notice that there are no onions in the photo above. This is good with and without onions; sometimes I leave them out if I don’t have any or if I’m just not in an onion mood.

Roasted Butternut Squash with Herbes de Provence

from Cooking Light

6 cups peeled cubed (1 1/2 inch) butternut squash (about 2 1/2 pounds)
1 tablespoon olive oil
1 1/2 teaspoons dried herbes de Provence*
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium onions, each cut into 8 wedges (about 3/4 pound)
Non-stick cooking spray

  • Preheat oven to 425º F.
  • Spray a shallow roasting pan with non-stick cooking spray. Add all ingredients to the pan and toss well.
  • Bake for 30 minutes or until tender and lightly browned, stirring occasionally. (I usually end up baking it for about 40 minutes.)

Yield: 4 1-cup servings.

* Cooking Light states that herbes de Provence is a combination of dried herbs, including rosemary, lavender, thyme, marjoram, and sage. I found many different ingredient lists for herbes de Provence online; I don’t know for sure which herbs are in the blend that I use.

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Dill Pickles!

August 18, 2009

*** I am taking a “calorie break” this week, so I didn’t make the Applesauce Spice Bars selected by Karen of Something Sweet by Karen. Stop by her blog to see the recipe! ***

Two weekends ago, my mom and I made dill pickles.

Before:

Pickles1

After:

Pickles2

It takes some effort, but we ended up with 21 jars of delicious garlic dills, so we’ve got enough to last a while! There are all sorts of pickle recipes, but we use a basic brine of water, vinegar, and pickling salt and we toss a garlic clove and some dill into the jar. this year I grew the dill from seed and we found some nice (and very clean!) cucumbers at the local farmers market.  I’m not posting directions because our methods don’t follow the USDA guidelines. You can get the scoop on the right way to pickle here: http://www.uga.edu/nchfp/how/can6b_pickle.html

If you want something a whole lot quicker and easier, try some refrigerator pickles. We usually make a batch of these with the extra cucumbers we have after canning pickles. These are ready to eat in a few days and they’re tasty!

Refrigerator Pickles

3 quarts water
1 quart white vinegar
1 cup pickling salt
4-5 pounds cucumbers
1 bunch fresh dill
Garlic cloves (you’ll need enough for 1 or more clove per jar)

In a large saucepan or dutch oven, combine water, vinegar, and pickling salt. Stir to dissolve salt. Bring to a boil. Remove from heat in refrigerate overnight.

The next day, scrub the cucumbers. If they are larger than you want, slice in half or in spears. Put some dill, one or more garlic cloves, and cucumbers into a jar. Cover with cold brine. Put a lid on the jar and refrigerate for at least 3 days.

Notes:

  • Be sure to use pickling salt. You can find it at the grocery store or anywhere that sells canning supplies.
  • You can put these into canning jars if you have them (the plastic screw-on lids made for canning jars are really convenient). Or, save old pickle jars or other glass jars and re-use those.
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