About Winter Savory
Winter Savory is great with any legume. It is known to aid digestion of beans, so is good to add to any bean dish during cooking. It can also be added as a seasoning after cooking.
For a simple and quick dish, you can add some fresh sprigs to butter beans or cannelini beans or another choice and cook them with onions and celery. Add lemon zest (or juice) at the end. If you want some added heat, add some chili or other bit of hot pepper.
It is good added to recipes for mixed winter braised or roasted vegetables, such as root vegetables such as potatoes and carrots or celery root and parsnips.
It is a good addition to stuffings whether for meat, fish or vegetables.
As it is savory by nature, it can be used to season a dish alone without salt or pepper, if desired.
Though it has its own flavor, you might substitute it for Thyme in many recipes.
Submitted by Patti Andrews
Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts
Golden Carrot Bake
3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
Fried Beets ‘n’ Carrots
2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Winter Squash Bisque
4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
Cock-a-Leekie Soup
(a traditional Scottish recipe)
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Potato-Leek Soup
Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
Turnip/Carrot Mash
Makes 8 servings
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
Sesame Pasta Salad with Mizuna
2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Asian Cole Slaw
1 Tbs. soy sauce
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
From www.epicurious.com
Asian Pilaf Salad
1 package (6.09 oz.) NEAR EAST Rice Pilaf Mix
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
Hot Sicilian Salad
Serves 4
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Creamy Carrot Casserole
4 cups sliced carrots, cooked
Mix & pour over carrots
¾ cup mayonnaise
¼ cup chopped onion
2 Tbs. horseradish
¼ tsp pepper
Mix and put on top of the above
14 crushed saltine crackers
1 Tbs. butter, melted
½ cup shredded American cheese
2 Tbs. chopped parsley
Follow above instructions and put into casserole. Sprinkle with American cheese and bake at 350 degrees until bubbly and cheese is melted. Use a large pan for baking.
Submitted by Lenore Cadwell
Mix & pour over carrots
¾ cup mayonnaise
¼ cup chopped onion
2 Tbs. horseradish
¼ tsp pepper
Mix and put on top of the above
14 crushed saltine crackers
1 Tbs. butter, melted
½ cup shredded American cheese
2 Tbs. chopped parsley
Follow above instructions and put into casserole. Sprinkle with American cheese and bake at 350 degrees until bubbly and cheese is melted. Use a large pan for baking.
Submitted by Lenore Cadwell
A Great Morning Juice
For those with juicers (and organic, of course!), will make 2 servings
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Summer Squash Ice Box Pickles (Sweet)
Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
Braised Leeks and Carrots
Serves 4 as a side dish.
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
Subscribe to:
Posts (Atom)