Tuesday, 30 November 1999 00:00

Savory Onion Bread Pudding

Savory Onion Bread Pudding


This is a versatile recipe. You can prepare it well ahead and bake it when you are ready. You can easily add vegetables and/or meat. Try spinach sauteed with the onion, and cooked crumbled bacon, for a nice brunch dish. Some recipes call this a strata. No matter the name, it's delicious. Serves 6 - 8.

2 large onions, chopped
1/4 c butter
salt & pepper to taste
1/4 tsp nutmeg
1 tsp dry dill and basil
8 c bread cubes
2 c grated cheese, cheddar or other sharp, firm farmstead cheese, your choice
3 c milk
8 eggs
1 tbsp prepared spicy mustard

Butter a 3 quart baking dish. Saute onions in butter with salt and pepper until sweet and golden brown. Season with herbs, nutmeg and adjust salt. Whisk together milk, eggs, mustard and 1/2 tsp salt.

Spread 1/2 bread in the baking dish. Top with 1/2 the onions and 1/2 the cheese. Repeat with remaining ingredients. Pour in the egg mixture. Cover and refrigerate for at least 8 hours, up to 24.

Before baking, let sit at room temp for 30 minutes. Preheat oven to 350. Bake uncovered 45 minutes, until golden and puffed. A knife inserted will come out clean.

Published in Dinner
Tuesday, 30 November 1999 00:00

Spring Greens and Barley Risotto

Spring Greens and Barley Risotto


Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.

2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley

Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.

Published in Pastas
Tuesday, 30 November 1999 00:00

Roasted Vegetable and Barley Stew

Roasted Vegetable and Barley Stew


The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.

4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste

Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.

Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Chilean Bean Stew

Chilean Bean Stew


From the Moosewood New Classics cookbook. Here's a recipe for a traditional summertime stew from Chile. According to the Moosewood cookbook it's traditionally made with fresh corn and fresh shelled red or white beans.

2 tbsp oil
2 c chopped onion
4 cloves garlic, minced
salt
black pepper
red pepper flakes
1 quart squash puree
vegetable broth or chicken broth as needed.
3 c corn kernels
3 c pinto beans, cooked
1/2 c chopped basil
grated cheddar cheese

Heat oil in a soup pot and saute onion and garlic. Season with salt, pepper and red pepper to taste. Saute until onion is golden and fragrant. Stir in the squash and thin to desired consistency with broth. Add in the beans and corn and bring to a simmer. Taste for salt & pepper. Mix in the basil and serve with a sprinkle of grated cheddar.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Raw Beet and Apple Tabbouleh

Raw Beet and Apple Tabbouleh


Adapted from epicurious.com. Serves 4 as an appetizer.

2 cups cooked barley or mixed cracked grains
2 small red beets
1 apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice

Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.

Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.

Published in Salads
Tuesday, 30 November 1999 00:00

Thai CSA Noodles

Thai CSA Noodles


This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.

1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced

Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.

Published in Dinner
Tuesday, 30 November 1999 00:00

Chilaquile Casserole

Chilaquile Casserole


Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!

12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper

3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk

Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.

Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!

Published in Mexican
Tuesday, 30 November 1999 00:00

Panzanella

Panzanella


The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.

6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper

1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper

2/3 cup fresh basil, cut into thin ribbons

Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.

Published in Salads
Tuesday, 30 November 1999 00:00

Summer Vegetable Ragu

Summer Vegetable Ragu


This is how Heather prepares summer's bounty of vegetables. It's something like ratatouille, but you can use any vegetables you have on hand. It's great served with pasta, polenta, or rice, with some fresh grated Parmesan cheese or crumbled feta. It also makes a yummy, if juicy, sandwich in a baguette! Serves 4-6.

4 cups or more of uniformly cut vegetables, such as beans, zukes, cauliflower, peppers, eggplant, and/or summer squash
1/2 cup chopped celery
1 large onion, chopped
2 cloves garlic, minced
2 TB oil
3 tomatoes, chopped (2 cups)
1/4 cup minced fresh herbs, basil/mint/oregano
Salt & pepper

Heat oil in a deep wide sauté pan and cook garlic and onion until soft, fragrant and beginning to brown. Add vegetables, except tomatoes. Season with salt & pepper and sauté until nearly tender, with some brown flecks. Add tomatoes and herbs. Simmer gently until the tomatoes are saucy and the vegetables are cooked to your liking.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Tomato Toasts with Bacon & Blue Cheese

Tomato Toasts with Bacon & Blue Cheese


For the bacon eaters, an over-the-top BLT! Serve with mesclun on the side. Serves 6.

4 slices bacon
6 slices bread
6 TB oil
salt and pepper
1/4 cup minced leek
3 TB vinegar (sherry is nice here)
3 medium tomatoes, sliced 1/2 thick rounds
30 small basil leaves
1 1/2 oz crumbled blue cheese
freshly ground black pepper

Cook bacon until crisp. Remove to paper towel to drain. Crumble when cool. Reserve bacon fat. Grill bread slices 3 at a time in same skillet, turning once, until golden brown. Add a bit of oil as needed. Remove to a cooling rack, season with salt and pepper.

For dressing heat 2 tablespoons of the reserved bacon fat and 3 tablespoons oil in small heavy saucepan. Add leeks and cook about 2 minutes, until soft. Whisk in vinegar and salt and pepper until well combined. Cover and keep warm.

Arrange toasts on a platter or individual plates. Layer tomatoes, blue cheese, basil and bacon, ending with a sprinkling of blue cheese on top. Spoon warm dressing over it all and season with fresh ground black pepper.

Published in Lunch
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