TINY KITCHEN - Macaroni and Cheese

We are just back from a delightful Christmas - New Years trip to England. Now to make up for eating all of those "chips" by going on a diet! Perhaps if I can limit my food intake to this recipe I will be successful. Check it out!

SUMMER HARVEST SALAD

Trips to the farmers' market have been wonderful this summer, after a good growing season.  The veggies are coming in fast and furious!  Tonight for dinner I made a salad out of some of the veggies.

Half eaten....

The beauty of this salad is that any number of veggies or ingredients can be added or substituted.  Throw in what you have on hand, and what you love, and you will love the end result.  The uniting ingredient is the salad dressing which I found on Lynne Rossetto Kasper's "Splendid Table" blog.

SUMMER HARVEST SALAD.  Serves 8 - 10.
The Dressing.
*  4 tablespoons fresh lemon juice
*  2 tablespoons cider vinegar
*  2 teaspoons sugar
*  1-1/2 teaspoons ground coriander
*  10 tablespoons extra virgin olive oil
*  Salt to taste
In a bowl, mix the lemon juice, vinegar, sugar and ground coriander.  Gradually whisk in the olive oil until well-blended.  Season to taste with salt.

The Salad.
*  2-3 large handfuls of cherry tomatoes, halved and seeded
*  1 large cucumber, halved lengthwise, seeded using a spoon, and sliced
*  5 scallions/green onions, chopped
*  a small bunch of cilantro leaves, chopped
*  grilled corn from 1 large cob
*  1 cup cooked orzo (small Greek pasta)
*  Top with crumbled Feta cheese, just before serving
Put all salad ingredients in a large serving bowl, mix with salad dressing to taste (the recipe makes more than you will use for this salad).  Just before serving, crumble feta cheese on top.

ENJOY THIS HEALTHY AND DELICIOUS SALAD!!!

GRILLED EGGPLANT, TOMATO, AND FETA STACKS

One of the wonderful things about travel is meeting new people.  Two years ago, on our trip to Germany, we met Debbie and John, who live outside of Seattle, and have a "cabin" on Lake Chelan, a beautiful lake in the Cascade Mountains about 3-1/2 hours drive east of Seattle.   We have kept in touch since then, and when they heard that we were thinking about visiting Portland, they invited us to visit them.  Initially, we all felt a bit of apprehensiveness since we were going to be together for a week.  Within minutes of getting together, however, I think we all breathed a sigh of relief... Everything was going to be fine.  Well, it was tremendous, actually!   Now we look forward to seeing them again, hopefully soon!    

This recipe comes from Debbie.  I hope you enjoy it as much as we did!

GRILLED EGGPLANT, TOMATO, AND FETA STACKS.  Serves 12.
*  1 tablespoon fresh lemon juice
*  1 tablespoon olive oil
*  1 tablespoon chopped fresh oregano (plus more for garnish)
*  1/4 teaspoon very finely minced garlic
*  3/4 teaspoon kosher salt, divided (or to taste)
*  1 large eggplant, trimmed, sliced into twelve 1/2 inch rounds
*  2 sprays cooking spray
*  1/8 teaspoon freshly ground black pepper (or to taste)
*  2 large fresh tomatoes, ends trimmed, cut into 6 slices each
*  3/4 cup crumbled feta cheese
     Preheat grill to medium-high.  
     In a small bowl, combine lemon juice, oil, oregano, garlic, and 1/4 teaspoon salt; set aside for flavors to blend. 
     Coat both sides of eggplant with cooking spray; sprinkle with remaining 1/2 teaspoon salt and pepper.  Grill eggplant slices until lightly charred and tender, turning as needed, about 8 to 10 minutes.  Brush eggplant with lemon mixture; top each with 1 slice tomato and 1 tablespoon feta.  Cover grill and cook until tomato and feta soften slightly, about 1 minute.  
     Remove to a serving platter and garnish with additional oregano leaves.  

FRIED GREEN TOMATO SALAD & CHEF JOE RANDALL'S COOKING SCHOOL, SAVANNAH, GEORGIA

About 15 years ago, a little group of friends, including Kevin and I, started a tradition of spending a weekend together, out of town, cooking, eating, drinking wine, visiting garden centers, golfing, biking and any other activities that we found to do in that town.  We love the tradition and have had so much fun together and made many fun memories over the years.  This year, to celebrate our 15th (or so) anniversary we decided to venture further away from this area, to a place none of us had been to previously.  All of us are well traveled; so finding a place was a challenge.   One person suggested Savannah, Georgia and almost immediately we decided that was the place to go.

We all came up with ideas for activities but one idea was of interest to everyone:  A Southern Cooking Class, Lecture and Demonstration by Chef Joe Randall.  Check him out here. 

The menu consisted of:
* Savannah Crab Cakes with Herb Mustard Aioli, 
* Warm Fried Green Tomatoes on Bibb Lettuce with Buttermilk Dressing, 
* Roasted Rack of Sage-Rubbed Pork with Madeira Jus Lie, 
* Savannah Red Rice, 
* Southern Fried Corn, and for dessert 
* Brown Butter Peach Cinnamon Pecan Tart with Bourbon Custard Sauce.
Needless to say, when we were done, we were stuffed!  Everything was absolutely delicious! 

My personal favorite, and a good thing to make at this time of year, is the Salad of Warm Fried Green Tomatoes on Bibb Lettuce.  

In case you aren't sure, green tomatoes are simply unripe red tomatoes.  Why wait until they are red to eat them?  Extend the tomato season!  Here's the recipe which consists of three main parts - Buttermilk Dressing,  Fried Green Tomatoes,  and the other salad ingredients:

BUTTERMILK DRESSING.  Makes 12 servings.
*  1-1/2 cups mayonnaise
*  3/4 cup buttermilk
*  1-1/2 cloves garlic, minced
*  2-1/4 tablespoons Vidalia onion, or any sweet onion, minced
*  1-1/2 tablespoons cider vinegar
*  2-1/4 teaspoons fresh parsley, chopped
*  3/8 teaspoon salt
*  3/8 teaspoon ground white pepper
In a bowl, combine the mayonnaise, buttermilk, garlic, onion, vinegar, and parsley.  Season with salt and pepper.  Refrigerate until ready to serve; will keep 2 to 3 days.

FRIED GREEN TOMATOES.  Makes 8 servings.
*  1/4 cup buttermilk
*  1/4 cup milk
*  1 egg, beaten
*  1/2 cup cornmeal
*  1/4 cup all-purpose flour
*  1 teaspoon salt
*  1/2 teaspoon fresh ground pepper
*  1/4 teaspoon cayenne pepper
*  3 large green tomatoes, sliced 1/4-1/3" thick
*  1 cup peanut oil for frying
In a bowl combine buttermilk, milk and egg.  Mix well.  In a separate bowl stir together cornmeal, flour, salt, black and cayenne peppers.  Dip tomato slices in milk and egg mixture, then dredge in cornmeal and flour mixture.  Coat well.  Heat oil in a skillet over medium high heat and cook tomato slices 2-3 minutes on each side or until golden brown.  Drain on paper towels.  Serve hot.

WARM FRIED GREEN TOMATOES ON BIBB LETTUCE WITH BUTTERMILK DRESSING.  Makes 8 servings.
*  2 heads Bibb lettuce, torn
*  16 prepared Fried Green Tomato slices (Recipe above.)
*  2 tablespoons sliced green onions
*  2 cups Buttermilk Dressing (Recipe above.)
Chill 8 salad plates in the refrigerator.  Arrange the Bibb lettuce in the center of the chilled salad plates and arrange two sliced fried green tomatoes on lettuce.  Pour a little buttermilk dressing all over the salad.  Garnish each serving with sliced green onions.

Trust me, this salad was DELICIOUS!!

If you make the trip to Savannah, talk to Chef Randall about a class.  It was great fun, and a wonderful meal.  

POLENTA TRIANGLES WITH CORN, RED PEPPERS AND GREEN ONIONS

Most people have their own idea of what constitutes "comfort food."  Perhaps it's mashed potatoes or macaroni and cheese, or chocolate!  Polenta is my idea of a great comfort food.  I have so many recipes that polenta warrants it's own category in my recipe files.  Also, all of the recipes are great!  Yes!  Trust me on this!  Here is the polenta recipe I made for a meal with friends on Saturday night.

POLENTA TRIANGLES WITH FRESH CORN, RED PEPPERS AND GREEN ONIONS.  Serves 8.
*  1 tablespoon oil
*  2 cups corn (fresh cut from cobs, or drained canned)
*  1/2 cup finely diced sweet red pepper
*  3 green onions (all but 2 inches of green stems removed), chopped
*  1 teaspoon kosher salt, plus to taste
*  1/8 teaspoon cayenne pepper
*  1-1/2 tablespoon unsalted butter, plus extra to grease pan
*  3-3/4 cup reduced-sodium chicken stock
*  1 cup yellow cornmeal
*  1-1/2 cup shredded Monterey Jack cheese, divided
Preheat oven to 350º.  Heat oil in a heavy, medium skillet (preferably cast iron) over medium-high heat.  When hot, add corn and cook until it starts to brown, 6 to 8 minutes.  Stir only occasionally so the corn can caramelize and develop a roasted flavor.  After corn has browned, add red peppers and onions and stir and cook 2 minutes more.  add 1 teaspoon salt and cayenne pepper.  Taste and, if needed, season with additional salt.  Set aside while you prepare polenta.

Butter an 8-inch square baking pan and set aside.  Place chicken stock in medium, heavy saucepan over medium-high heat and bring to boil.  Gradually add cornmeal in a fine stream, whisking constantly until mixture thickens.  This will take 5 to 8 minutes.  Whisk in 1-1/2 tablespoons butter and 1 cup of the cheese and continue whisking until cheese has melted.  Stir in sauteed corn mixture.  Taste and season with more salt if needed.

Immediately pour polenta into prepared baking pan and, using rubber spatula, smooth top.  Cool to room temperature.  Cover with plastic wrap and refrigerate until chilled and firm, 1 hour or longer.  (Polenta can be prepared a day ahead to this point.  Keep covered and refrigerated until ready to finalize.)

When ready to bake, arrange rack in center of oven.  Line baking sheet with foil and butter foil generously.  Cut polenta into 16 triangles.  Start by cutting polenta into 2 triangles and continue to cut each triangle in half until you have 16.  Arrange triangles on baking sheet or grill and sprinkle each with some of remaining 1/2 cup cheese.  Bake or grill until heated through and cheese has melted, about 10 minutes.

This is a photo showing the polenta before it gets cut and baked/grilled.

MUSHROOM GRAVY.

First of all, I hope that you all had a happy Thanksgiving.  It's too bad that Thanksgiving isn't a tradition around the world since the two main themes - FOOD and BEING THANKFUL - are universal, or could be, or should be!!

Second, here is a tip for making your Thanksgiving meal easier.  Make the gravy ahead of time!   This is the recipe that I make and it always turns out great.  It can be made ahead of time and frozen; and it can be made as "vegetarian" by substituting the chicken broth for vegetable broth.  For greater richness, add the juices from your cooked turkey.

MUSHROOM THYME GRAVY.  Makes about 4 cups/Serves about 8.
*  2 tablespoons butter
*  1 small onion, chopped
*  1 tablespoon minced garlic
*  8 oz fresh crimini mushrooms, sliced
*  2 oz dried shitake/porcini mushrooms, rehydrated and sliced
*  2 (14-1/2 oz each) cans of chicken broth (as needed)
*  1/3 cup flour
*  1-1/2 teaspoon chopped fresh thyme
     Rehydrate dried mushrooms by covering them with boiling water and letting them rest for a half hour or so until they are tender.  Remove and slice the mushrooms, but save the mushroom broth to use here.
     Over medium heat melt the butter in a large saucepan.  Add onion and cook, stirring occasionally, 5 minutes or until tender.  Add the garlic and mushrooms (and dried thyme, if using) and cook an additional 5 minutes or until tender.
     Put flour in a large jar and add mushroom and chicken broth to nearly fill the jar.  Cover the jar and shake vigorously until the flour has fully mixed into the broth.  Raise heat under the mushrooms and, while stirring, slowly pour the flour mixture and some of the remaining broth into the mushrooms, along with the fresh thyme.  Cook, stirring frequently, until gravy reaches desired consistency.  If the gravy is too thick, add additional broth or juices from the turkey; if the gravy is too thin, continue boiling the gravy.  This could take a while if too much broth has been added.

I hope you will give this a try and let me know what you think!

A JULIA CHILD MEAL

It was my turn to "host" our cooking club so I pulled out my Mastering the Art of French Cooking by Julia Child and selected a menu of recipes.  Here was the menu:

*  Algo Bouido (Garlic Soup)
*  Bouchees Parmentier au Fromage (Potato Cheese Sticks)
*  Celery Root Remoulade
*  Gratin Aux Fruits de Mer (Gratin of Seafood)
*  Epinards A La Basquaise (Gratin of Spinach and Potatoes)
*  Carottes Glacees (Glazed Carrots)
*  Clafouti (Fruit Flan)

On Thursday, everyone arrived for our lunch with their dish.

 Garlic Soup with Potato Cheese Sticks.

Celery Root Remoulade.

 Glazed Carrots.

 Gratin of Spinach and Potatoes.

 Gratin of Seafood.

Apple Clafouti.

As we know, Julia Child spent years perfecting her recipes for American cooks.  Despite her best efforts, some of us found it necessary to tweak the recipes to achieve a better outcome.    All in all, this was a delicious meal!  Thank you, Julia!

If you want any of the recipes, please send an email request to me at:   www.foodie-bee@mail.com

GERMAN POTATO SALAD

I never thought that potatoes would be so ubiquitous in Germany.  Just about every meal we ate out came with potatoes, mostly fried, but also mashed or made into gnocchi.  It would not surprise me if there were as many recipes for German potato salad as there are families in Germany.  Not to be outdone, below is the recipe for German Potato Salad that our family has used.  It is really, really good!!

GERMAN POTATO SALAD.
3 slices of bacon, diced
3 tablespoons of onion
1 rounded tablespoon flour
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon celery salt
1/2 teaspoon salt and pepper, to taste
1 cup water
2+ cups boiled potatoes, diced or sliced
Fry bacon and onion until light brown.  Add flour and mix well.  Add sugar, vinegar, salt, pepper and water. When well blended, add potatoes.  Heat thoroughly.  May be served hot or cold but I prefer hot or room temp.

MARY STEENBURGEN'S CORN SPOON PUDDING ON THE 4TH OF JULY

Happy 4th of July!  Today we celebrate our country's gaining of independence from Great Britain in 1776, and the signing of the Declaration of Independence.  It is a good day for celebrating with family and friends, and for watching fireworks!  We will be going to our friends, the Andersons', for their annual 4th of July party.  Every year they grill a big turkey and we all bring potluck.  I'm bringing Mary Steenburgen's Corn Spoon Pudding from her recipe in "Potluck at Midnight Farm - celebrating food, family, and friends on Martha's Vineyard."  I already had a piece; and it is delicious.  As you can tell from the recipe, this could not be easier to make!

CORN SPOON PUDDING.
"This is a recipe I grew up with in Arkansas.  It is an absolutely guaranteed smash hit.  I've made it for all kinds of people who take one bite and instantly want the recipe.  It's a little embarrassing to hand it over, since it reads:  Open a box of this and a can of that.  But trust me, it's the best cornbread you'll ever have."  Mary Steenburgen
1 (8.5 oz) box corn muffin mix
1 (7.5 oz) can whole kernel corn
1 (7.5 oz) can creamed corn
1 cup sour cream
2 large eggs, beaten
1/2 cup melted unsalted butter
1/2 cup grated Swiss Cheese (I substituted pepper jack cheese.)
2 tablespoons chopped chive (This wasn't in Mary's recipe but I added it.)
     Heat the oven to 350º.  Combine all of the ingredients except the cheese in a large mixing bowl.  Pour into a lightly greased 9x13" baking dish.  Bake for 35 minutes.
     Sprinkle grated cheese on top and bake 10 minutes more.  You will know it's done when a toothpick comes out clean.  Serve warm.
NOTE:   In my oven, the dish was done after 35 minutes so I simply sprinkled the cheese on top, it melted, and I ate a piece.  Delicious!

MUSHROOM AND STILTON GALETTE

Sometimes I have difficulty with pastry instructions that go to extremes to keep the dough cold.  This is Minnesota after all, and at least six months out of the year our kitchens are already somewhat cold.  For example, instructions for many pie dough recipes require that the dough be made into a "patty," wrapped and then refrigerated for an hour before being rolled out.  That simply isn't necessary in my kitchen.  To make dough, I just mix the flour and fat with my pastry cutter (so as to not warm it with my hands), then use a fork to stir in the liquid ingredient(s) until a ball is formed.   I then go right ahead and roll out the crust,  without the suggested hour refrigeration.

In this recipe I followed the freezer/refrigerator instructions exactly, even though they seemed extreme, and I was very pleased with the result.  The crust was crispy and flaky - and I will use this dough recipe for other purposes when I want this result.

MUSHROOM AND STILTON GALETTE.
Source:  The Complete Seasonal Cookbook by Williams-Sonoma
For the Pastry:
*  1-1/4 cups all-purpose flour
*  1/4 teaspoon salt
*  1/2 cup unsalted butter, cut into pieces
*  1/4 cup sour cream
*  2 teaspoons fresh lemon juice
*  1/4 cup ice water
For the Filling:
*  1/4 oz dried wild mushrooms such as chanterelles, porcini or shiitakes
*  1 cup boiling water
*  2 tablespoons unsalted butter
*  3/4 cup sliced green onions
*  1 clove garlic, minced
*  1/2 teaspoon chopped fresh rosemary
*  1/2 teaspoon chopped fresh thyme
*  1/2 lb assorted fresh wild mushrooms such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
*  1/2 lb fresh crimini (baby portobello) mushrooms
*  5 oz. Stilton or other good quality blue cheese
Instructions:
     To make the pastry, combine the flour and salt in a bowl.  Place the butter in another bowl.  Place both bowls in the freezer for 1 hour.  Remove the bowls from the freezer and make a well in the center of the flour.  Add the butter to the well and, using a pastry blender, cut it in until the mixture has the consistency of course meal (some "peas" okay).  Make another well in the center.  In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well.  With your fingertips, mix in the liquid until large lumps form.  Remove the large lumps and repeat with the remaining liquid and flour-butter mixture.  Pat the lumps into a ball; do not overwork the dough.  Wrap in plastic wrap and refrigerate for 1 hour.
     Meanwhile, make the filling:  Place the dried mushrooms in a small bowl and add the boiling water.  Let stand for 30 minutes until softened.  Drain the mushrooms and mince finely.  Preheat oven to 400ºF.
     In a large frying pan over medium heat, melt the butter.  Add the green onions and saute, stirring occasionally, until soft, about 5 minutes.  Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute longer.  Raise the heat to high, add the fresh and rehydrated mushrooms and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 - 10 minutes.  Cool.
     On a floured work surface, roll out the dough into a 12-inch round.  Transfer to an ungreased baking sheet.  Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well.  Spread the mixture over the dough, leaving a 1-1/2 inch border.  Fold the border over the mushrooms and cheese, pleating the edge to make it fit.  The center will be open.
     Bake until golden brown, 30-40 minutes.  Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate.  Cut into wedges and serve hot, warm or at room temperature.
--------

These instructions seem quite involved but, in fact, this is really a rather easy recipe.  And the end result is absolutely delicious.  Trust me!

SHOPPER'S GUIDE TO PESTICIDES IN PRODUCE

We all like to save money but when it comes to health, I'm as careful as possible with what I consume.  The following popular fresh fruits and vegetables are consistently the most contaminated with pesticides, and are best if organic:

*  Bell Peppers
*  Celery
*  Cherries
*  Grapes (imported)
*  Nectarines
*  Peaches
*  Pears
*  Potatoes
*  Red Raspberries
*  Spinach
*  Strawberries

The following list contains fruits and vegetables that have the least amount of pesticides:

*  Asparagus
*  Avocados
*  Bananas
*  Broccoli
*  Cauliflower
*  Sweet Corn
*  Kiwi
*  Mangos
*  Onions
*  Papaya
*  Pineapples
*  Sweet Peas

WALLEYE, GARLIC AIOLI, CORN PUDDING, RYAN & CARLY

Ryan and his close friend, Carly, were visiting us this week. Since they live in Hong Kong, even a short visit is greatly welcomed. We only had four days which translated to two dinners "at home." Since Carly is British, we decided to have one traditional Minnesota meal. In 1965, Minnesota crowned walleye the official state fish, so we decided on walleye served with wild rice. For the other meal, I prepared my version of "Mexican" or "Southwest." Here are three recipes from the meals.

WALLEYE SAUTEED IN ALMONDS. Serves 4 - 6
* 1 cup (4 oz) sliced almonds
* Zest of 1 lemon, finely grated
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon black pepper
* 1-1/2 lb. walleye fillets
* 1/2 cup flour
* 2 eggs, beaten
* 2 tablespoons butter
* 2 tablespoons vegetable oil
In a shallow bowl, combine almonds, lemon zest, salt, cayenne pepper and black pepper. Roll each fillet in flour, dip in beaten egg, then gently roll in almond mixture, covering both sides well with all 3 coatings.
In a large skillet, heat butter and oil until very hot. Reduce heat to medium and saute fillets until crispy and brown, about four minutes on each side.
This recipe is from "The Cafe Brenda Cookbook."

I served this with my own version of GARLIC AIOLI which is made to taste. I start with a good, real mayonnaise, then add to taste: finely chopped or pressed garlic, finely diced tomato, grated lemon peel, fresh-squeezed lemon juice, capers, and whatever herbs I care to add. For this meal I added chopped dill.

One of the dishes I made for the "fun" meal was corn pudding. This dish works well for any meal (especially Thanksgiving), and it always gets great reviews. I got the recipe from a friend, having tasted it at her dinner party. She served it in individual ramekins, but I simply double the recipe and bake it in a large casserole dish. Below is the recipe as Eileen gave it to me.

CORN PUDDING. This mixture can be prepared early in day and refrigerated. Stir before filling the dish(es).
* 1 small onion, minced
* 2 garlic cloves, minced
* 1/4 cup butter
* 4-5 drops Tabasco sauce
* 1 tablespoon chopped dill
* 2 tablespoons chopped chives
* 1 8-oz. box corn muffin mix (Jiffy)
* 1 egg
* 1 15-oz can cream-style corn
* 1/3 cup milk or cream
* 1/2-3/4 cup shredded sharp cheddar cheese
* 1 cup buttermilk
   Preheat oven to 350º. Over medium heat saute onion and garlic until soft. Add Tabasco sauce, dill and chives; then cool. In a medium bowl, mix corn muffin mix, egg, corn, milk, cheese and buttermilk. Add onion mixture and stir. Pour into a greased 2-1/2 or 3 quart casserole and bake one hour.
   FOR INDIVIDUAL RAMEKINS: This recipe makes 7 ramekins measuring 3" in diameter and 1-1/2" height.
Spray ramekins with oil and fill each ramekin 7/8" full will the batter. Place on a cookie sheet and bake for 30-40 minutes at 350º. They are done when a tooth pick comes out clean and the tops are browned. Let ramekins rest for about 10 minutes and turn upside down to unmold. Leave the ramekin on top to keep them warm until ready to be served; then remove the ramekin and flip pudding over so that the golden top is showing.

RHUBARB CHUTNEY.

This weekend we'll be visiting friends at their place on the river, and we're in charge of bringing an appetizer to eat as we pontoon down the river.  I decided to bring a variety of crackers and a variety of toppings so that people could mix and match to their own liking.  With the abundance of rhubarb in my garden I made a chutney that can be combined with either cream cheese or goat cheese and/or proscuitto on crackers. 

RHUBARB CHUTNEY.
This recipe makes about 2 cups; and it will keep in the refrigerator for several weeks.  Serving Ideas:  Spread cream cheese on a cracker, top with a dab of chutney.  Serve alongside grilled chicken or pork.
*  2 tablespoons olive oil
*  1 medium onion, finely chopped [I used a sweet videlia onion.]
*  1 pound rhubarb, trimmed and cut into 1/2-inch pieces
*  1/2 cup raisins
*  1/2 cup brown sugar, packed
*  1 tablespoon candied ginger
*  1 cinnamon stick
*  1/4 teaspoon garam masala
*  1 tablespoon sherry vinegar
In a saucepan, heat the oil over medium heat.  Add the onion and cook until softened.  Add the rhubarb, raisins, brown sugar, ginger, cinnamon stick and garam masala.  Continue to cook, stirring over medium heat until the rhubarb begins to break down (about 6 to 7 minutes).  Stir in the vinegar and remove from heat.  Taste for balance.  For a sweeter chutney, add a little more sugar.  For additional tang, add a little more vinegar.  Remove the cinnamon stick before serving.

EASTER FLOWERS AND A RECIPE: MUSHROOM & BELL PEPPER SAUTE

I hope you had a delightful Easter or, simply, a beautiful day to celebrate the fact that Spring has sprung!  It was my first day working in the garden since last October when I planted 170 (or so) bulbs.  Fortunately, the planting was a success!

For our Easter dinner we had roasted leg of lamb, pureed celery root, a mushroom and bell pepper saute, and a piece of white cake with chocolate frosting (complete with a chocolate bunny, green sprinkles for grass, and colored chocolate malted "eggs").   Following is the recipe for the veggie dish.

MUSHROOM AND BELL PEPPER SAUTE.  Serves 4.
*  3 tablespoons butter
*  1 large red bell pepper, cut into bite-size triangles
*  1 large yellow bell pepper, cut into bite-size triangles
*  4 ounces of baby portobello (crimini) mushrooms
*  1 tablespoon of fresh tarragon, chopped or 1 teaspoon of dried, crumbled
*  Salt & pepper to taste
*  Feta or Goat Cheese crumbles
Melt butter in a heavy large skillet over medium heat.  Add bell peppers and saute until tender, about 8 minutes.  Stir in mushrooms and tarragon (if using dried).  Saute an additional 5 minutes.  Mix in fresh tarragon (if using fresh), salt and pepper.  Continue to cook one minute.  Sprinkle with cheese crumbles and serve.

HAPPY THANKSGIVING! MASHED SWEET POTATOES WITH ROSEMARY.

As a foodie, Thanksgiving is one of my favorite holidays.  It's somewhat problematic though as so many of the traditional foods are high in carbohydrates.  Carbohydrates are certainly necessary for our health... just not in the extremes of the American diet.  For example,
*  Mashed potatoes... carbs
*  Carrots... carbs
*  Sweet Potatoes... carbs
*  Dressing/Stuffing... carbs
*  Bread/Rolls... carbs
*  Fruit Salad... carbs
*  Gravy... carbs
*  Cranberry Sauce... carbs
*  Pie... carbs
What do we have left?  Turkey... no carbs.

I am always looking for ways to reduce carbs since that, for me, is the most efficient and effective way to maintain my weight.  So, as you plan your Thanksgiving meal, consider ways to have the foods you want, but with fewer carbs.  For example, many in my family love sweet potatoes with butter, brown sugar, and marshmallows on top.  I read recently that of all foods, sweet potatoes have the greatest nutritional value.  With that in mind, consider this easy and tasty alternative sweet potato dish for your Thanksgiving.

MASHED SWEET POTATOES WITH ROSEMARY.  Serves 6.
*  3 pounds sweet potatoes, peeled and quartered
*  6 tablespoons of butter (less, to taste)
*  1 teaspoon of finely chopped fresh rosemary
Put potatoes in a pot with water to cover.  Cover pot, bring to a boil, reduce heat and cook until tender, about 20-25 minutes.  Drain and mash with the butter and rosemary.  Season to taste with salt and pepper.

LATIN FIESTA: BASIL-SCENTED CORN AND PUMPKIN BAKE.

Yesterday was our cooking club's lunch and my task was to develop the menu and to make the main dish.  I chose recipes from "Fiesta! A Celebration of Latin Hospitality" by Anya Von Bremzen, a book filled with great, flavorful recipes.  Here was the menu:

*  Lemony Avocado Dip served with taco chips (recipe includes hard-boiled eggs)
*  The Latino Big Salad (my favorite of this menu)
*  Drunken Chicken with Papaya (made with dark rum!)
*  Yellow Rice with Carrots and Orange Zest (easy and tasty)
*  Basil-scented Corn and Pumpkin Bake (See recipe below; squash substituted for the pumpkin)
*  Roasted Eggplant with Parsley Sauce (easiest recipe of this menu)
*  Caramel-Pineapple Cheesecake (similar to flan but made with cream cheese and pineapple)

Our group's favorite of the recipes was the following, which we concluded would be a good Thanksgiving dish:

BASIL-SCENTED CORN AND PUMPKIN BAKE.  Serves 6.
* 5 cups corn kernels (ideally, fresh or frozen thawed)
* 2 cups whole or skim milk
* 3-1/2 tablespoons unsalted butter
* 1 cup finely chopped onion
* 2 cloves garlic, minced
* 1 large green bell pepper, cored, seeded and finely chopped
* 3 medium ripe tomatoes, blanched, peeled, seeded and finely chopped
* 1/2 pound fresh pumpkin or butternut squash, peeled, cut into chunks, and grated by hand or in a food processor (NOTE:  Barb used butternut squash, not pumpkin)
* 3/4 teaspoon sugar
* Salt and freshly ground black pepper, to taste
* 3 tablespoons slivered fresh basil leaves
* 2 large eggs, beaten
* 2 tablespoons freshly grated Parmesan cheese
Instructions:
1.  In a food processor or blender, process the corn with the milk to a medium-fine puree.
2.  In a large, heavy saucepan, melt the butter and saute the onion, garlic and bell pepper over medium heat, stirring, until the onion is translucent, about 5 minutes.  Add the tomatoes and cook, stirring until they are reduced to a puree, about 10 minutes.  Stir in the corn and pumpkin and bring to a simmer.  Cook over very low heat, stirring often with a wooden spoon, until the mixture begins to thicken, about 20 minutes.
3.  Preheat the oven to 325º F.
4.  Transfer the mixture to a medium-size ovenproof casserole, and stir in the sugar, salt and pepper to taste, the basil and the eggs.  Bake for 20 minutes.
5.  Raise the oven temperature to 425º.  Sprinkle the top with Parmesan, and bake until the top is lightly golden and bubbly, about 12 minutes.

If you want the recipes to any of the other dishes, don't hesitate to ask!

VIDALIA ONIONS: SWEET VIDALIA ONION PIE

Some of you may already be fans of sweet Vidalia onions.   Much like "Champagne" which by law is only made in a particular region of France, "Vidalia" onions by law are only grown in a specific region of Georgia.  It is only in this particular area that the soil and climate combine to yield these very sweet and delicious onions.  They aren't always available in our stores but last week I picked up enough to make a pie.  I've made this easy recipe before, and I love the results!  It makes a nice side dish or have it with a salad for a complete (vegetarian) meal.

SWEET VIDALIA ONION PIE
*  1-1/2 cups crushed buttery round crackers
*  1/3 cup butter, melted
*  2 tablespoons butter
*  2 cups sliced Vidalia onions
*  2 eggs
*  3/4 cup half-and-half
*  3/4 teaspoon salt
*  1/8 teaspoon ground white pepper
*  1/4 cup shredded sharp Cheddar cheese
Preheat oven to 350º.  In a medium bowl, mix together crushed crackers and 1/3 cup melted butter.  Press mixture firmly into a 9-inch pie pan and set aside.  Heat a medium skillet over medium heat.  Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown.  Spread into prepared crust.  In a medium bowl, whisk together eggs, half-and-half, salt and white pepper.  Pour mixture over onions then sprinkle top with shredded cheese.  Bake in preheated oven for 30 minutes, until center is set.  Let stand 10 minutes before serving.

COOKING CAPERS VEGETARIAN

You've heard "Two in the kitchen, twice as much fun!"  Well, with nine people (as in our Cooking Capers Club) it is really, really fun!!!   Today we ate the vegetarian meal that I planned a month ago [See my post at 2/26/10 for the full menu.].  It was a delicious lunch but the Zucchini Bread Pudding was perhaps the best of all.  Here's the recipe:

ZUCCHINI BREAD PUDDING.  Serves 6.
* 2 medium zucchini, sliced 1/4" thick
* 1/2 cup frozen whole kernel corn
* 2 tablespoons olive oil
* 1/2 cup chopped roasted red sweet peppers
* 1 tablespoon minced fresh garlic (6 cloves)
* 1 tablespoon snipped fresh basil (or 1 teaspoon dried, crushed)
* 1 tablespoon snipped fresh parsley (or 1 teaspoon dried)
* 1 tablespoon snipped fresh sage (or 1 teaspoon dried, crushed)
* 5 cups Italian bread, cut into 1" cubes (about 13 oz.)
* 4 oz. Swiss cheese, shredded (1 cup)
* 3 tablespoons chopped toasted pecans
* 2 cups half-and-half or light cream
* 5 eggs, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon pepper (or to taste)
     Preheat oven to 350ºF.  Grease a 2-quart baking dish, set aside.  In a large skillet cook zucchini and corn in hot oil for 3 minutes.  Stir in sweet peppers, garlic, basil, parsley and sage.  Cook and stir for 2 minutes more or until zucchini is tender.  Stir in bread.  Place half of the mixture in prepared dish.  Sprinkle with half of the cheese.  Repeat layers.  Sprinkle with nuts.  In a medium bowl whisk together half-and-half, eggs, salt and pepper.  Carefully pour over bread mixture.
     Bake, uncovered, for 35 minutes or until a knife inserted near the center comes out clean.  (To make ahead: Layer mixture, but do not bake.  Cover; refrigerate for 2 to 24 hours. Bake, uncovered, in a 350ºF oven 45 minutes or until a knife inserted off-center comes out clean.) Let stand 10 minutes.