Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
One my sister got me hooked on some time ago... e.
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1 can(2.9 oz) fried onions
2 8 oz pck cr cheese softened
1 cup (8 oz) sour cream
1 package peperonie sliced anddiced
1/4 cup green bell pepper
1/4 tsp garlic powder
Preheat oven to 350
Reserve 1/4 cup of fried onions. Mix remaining onions and all other ingredients together. Spread mixture in a 1 1/2 quart casserole pan (Gina uses a bread pan) coated with nonstick veggie spray. Top with reserved fried onions Bake for 20 minutes or until heated through.
Some great recipes here I'd like to try this fall - especially the roasted tomato soup. ~ e.
Roasted Tomato Soup The Washington Post, August 12, 2009
For Washington resident and Tennessee native Shelby Thompson, this soup evokes summer memories of her and her Granddaddy Bill eating warm tomatoes out of hand, straight from the farmers market, with a pinch of salt added after the first bite -- although she says she has added "an adult twist."
Serve warm or cold, with toasted bread or a grilled cheese sandwich.
4 servings
Ingredients:
• Olive oil • 4 medium tomatoes (about 1 3/4 pounds) • Salt • Freshly ground black pepper • 2 tablespoons balsamic vinegar, plus more to taste and for optional sprinkling • 1-inch piece peeled ginger root, grated or minced • 1 poblano pepper, stemmed, seeded and finely chopped • 2 or 3 medium cloves garlic, minced • 1/2 cup Rioja or other spicy red wine • 1/2 cup water
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, then coat the foil lightly with oil.
Core the tomatoes. Cut them in half, then cut each half into 4 wedges, placing them on the foil as you work. Sprinkle lightly with salt and pepper and drizzle with oil. Roast for 20 minutes, then turn the pieces over and roast for 20 minutes. If desired, sprinkle balsamic vinegar over the tomatoes for the last 20 minutes in the oven.
Meanwhile, heat a few teaspoons of the oil in a large saute pan or skillet over medium heat.
Add the ginger, chopped poblano pepper and 2 cloves' worth of the garlic. Cook, stirring often, for about 5 minutes, until they have softened, taking care not to burn the garlic or ginger.
Add the 2 tablespoons of balsamic vinegar (or more to taste), the wine, water and 1 or 2 teaspoons of oil; stir to mix well. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.
Transfer 1/3 of the roasted tomato pieces to a blender. (If they are hot, you may wish to remove the center knob in the blender lid and place a dish towel over the opening; that will prevent steam from causing the lid to pop off.) If desired, add the remaining chopped garlic. Pulse until chunky, then add to the pan or skillet.
Transfer the next 1/3 of the tomatoes to the blender, along with a little of the cooking liquid from the pan or skillet. Puree until almost smooth, then transfer to the pan or skillet and stir to combine. Repeat with the remaining roasted tomatoes and more of the cooking liquid; puree until smooth, then add to the pan or skillet.
Cook the soup, stirring occasionally, for about 10 minutes, until heated through but not bubbling. If the soup is too chunky, return batches to the blender and puree to the desired consistency.
Divide among small individual bowls. Serve with a sprinkling of Parmesan cheese.
Recipe Source: From Top Tomato 2009 finalist Shelby Thompson of Washington.
One of my favorites from John Shields, keep losing track of the location of it, so sharing it here. ~ e.
Corn, Crab, & Red Pepper Salad Serves 6
This recipe makes a refreshing summer salad from some of Maryland's most famous foods - sweet corn and crab. Simply serve this salad on a bed of butter lettuce, or as a party appetizer, place into a decorative bowl with fresh tortilla chips on the side and it magically transforms into a marvelous dip.
3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 1 large garlic clove, peeled and mashed Juice of 1 lime 1/2 pound fresh or pasteurized backfin crabmeat, picked over for shells 1 small red onion, peeled and finely minced 1 medium red bell pepper, cored, seeded, cut in fine dice 4 cups fresh Silver Queen (or other sweet corn) corn kernels [e: I grill about six ears of corn for the salad] 3 tablespoons fresh cilantro leaves 1/4 teaspoon Old Bay or seafood seasoning Salt and freshly ground black pepper
Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving.
1/3 cup cold water 2 packets unflavored gelatin 2 cups orange or grapefruit juice 1/3 cup sugar Segments from 2 navel oranges Segments from 1 pink grapefruit About 3 cups mixed berries
1. Put cold water in a large bowl, pour in gelatin, and stir to combine. Meanwhile, bring juice and sugar to a boil. Pour some of the juice over the gelatin, stir to dissolve; add remaining juice. Chill 2 hours, stirring occasionally, until slightly thick.
2. Stir the fruit into the lightly thickened juice and pour everything into a 9x5-inch loaf pan. Chill 4 hours or more. To unmold, dip the loaf pan into hot water for a few seconds, then run a knife around the terrine's edges. Serve with more berries or sweetened pureed raspberries.
Ingredients 1 cup (2 sticks) unsalted butter, cut up 1-1/2 cups granulated sugar 1 tablespoon light corn syrup 1 cup chopped almonds plus 1/4 finely chopped almonds 12 ounces milk chocolate bars, chopped, or milk chocolate chips [I add 1/4 tsp of vanilla extract.]
Directions 1. Line a 15 x 10 x 1-inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 tablespoons water. [I add 2 tbsp cold coffee vs. water.] Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer (see Note). 2. Cook mixture about 12 minutes until golden brown and temperature reaches 300°F. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds. 3. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes. 4. Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. Spread over top of cooled toffee; refrigerate 20 minutes until firm. 5. Once firm, flip entire bar over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 cup almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 minutes more. 6. Once chocolate is firm, break bar into 2-1/2-inch pieces. Store airtight at room temperature, up to 1 month.
It's what's cooking tonight! A minor tweak here or there - no turnips - threw in some red-skinned potatoes. And did rub the pot roast down with spice & stuff before browning - and used molasses instead of brown sugar...
1 medium onion 3 garlic cloves 3/4 pound carrots 1/2 pound parsnips 1/2 pound turnips 6 ounces mushrooms a 3-inch piece fresh gingerroot a 28- to 32-ounce can whole tomatoes a 3-pound boneless beef chuck roast 2 tablespoons olive oil 3/4 cup Tawny Port 3/4 cup dry red wine 2 cups beef or chicken broth 2 tablespoons Worcestershire sauce 1 tablespoon packed brown sugar 3 bay leaves 1 teaspoon dried thyme, crumbled 1 teaspoon dried oregano, crumbled 3 tablespoons cornstarch 3 tablespoons water
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat.
8 servings Prep: 10 minutes Cook: on HIGH: 4-1/2 hours or on LOW: 6 hours
Ingredients 3 pounds bone-in chicken thighs, skin removed 2 large carrots, peeled and cut into 1/2-inch coins 2 ribs celery, trimmed and cut into 1/2-inch pieces 3 medium-size parsnips, peeled and cut into 1/2-inch coins 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes 4 scallions, trimmed and chopped 1 quart chicken broth 1/2 teaspoon dried sage leaves 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings) 2 tablespoons cornstarch mixed with 1/4 cup cool water Hot sauce, to taste
Directions 1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper. 2. Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours. 3. After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones. 4. Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.
Ok - corny recipe name alert - but cooked this up Friday night - it was fantastic. I didn't deviate from the recipe except I threw in a shallot (caution to the wind!) and then completely went stupid after taking the pan out of the oven back to the stove-top to make the sauce and grabbed the pan handle with my bare hand. So - I have a blistery line across my palm this morning [kitchen mishap #378].
This recipe borrows from a Sicilian salad combination of oranges, fennel and black olives. But a homemade winter-fruit marmalade provides more flavor than fresh citrus alone; thin slices of orange are used as a garnish in the finished dish.
Small, flat fennel and thick-cut fish work best here. (If using different white-fleshed, skinless fish fillets such as black sea bass or Arctic char, which are not as thick as the swordfish called for here, reduce cooking times accordingly.) Use an ovenproof skillet so preparation can slip easily from the stove top to the oven and back to the stove top for the final cooking.
Serve with, or on top of, a simple risotto; a half-cup of the marmalade could be stirred into it just before serving.
4 servings
Ingredients:
• 1/4 cup olive oil
• 1/2 medium onion, finely chopped (3/4 cup)
• 1 small flat fennel bulb, trimmed, cored and finely chopped (about 3/4 cup), with fronds reserved for garnish
• 1/2 cup store-bought or homemade orange-lemon marmalade (see related recipe)
• 20 pitted whole Gaeta or kalamata (black) olives
• 1/4 bunch flat-leaf parsley leaves, finely chopped (1/3 cup)
• 15 grape or cherry tomatoes, cut in half
• 1 1/2 pounds (1 large piece) 1 1/2-inch-thick, skinless fish fillet, such as swordfish
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons flour
• 1/2 cup dry white wine, such as sauvignon blanc
• 1 small orange, cut into thin slices, for garnish
Directions:
Preheat the oven to 400 degrees.
Heat 2 tablespoons of the oil in a large, heavy, ovenproof skillet over medium-high heat. Add the onion and stir to coat evenly. Reduce the heat to low; cook, stirring occasionally, for about 10 minutes, until the onion has softened and picked up some color.
Add the fennel and cook for about 8 minutes, stirring, or until it has softened. Turn off the heat and add the marmalade and olives; stir to mix well. Let sit for a few minutes; the skillet's heat will melt the marmalade slightly and release some liquid from the olives to form a light sauce. Transfer the mixture to a medium bowl, then add the parsley and tomato halves; toss to combine.
Place the skillet over medium-high heat; add the remaining oil.
While the oil is heating, season the fish with salt and pepper to taste, then lightly dust with flour, shaking off any excess. Place the fillet in the skillet; sear for about 1 1/2 minutes on each side, using 2 spatulas to gently turn it over.
Spoon the sauce mixture over the fish, then transfer the skillet to the oven. Roast for 15 to 20 minutes, until the fish flakes easily with a fork. Use 2 spatulas to transfer the fish to a serving platter while you finish the sauce.
Place the skillet over high heat on the stove top; add the wine to deglaze it, using a wooden spoon or spatula to dislodge any browned bits in the skillet. Cook, stirring, for 2 to 3 minutes or just long enough for the wine to reduce by half.
Divide the fillet into equal individual portions. Spoon the sauce over the fish; garnish with the reserved fennel fronds and orange slices. Serve warm.
Recipe Source:
From Bonnie Shershow, owner of Bonnie's Jams in Cambridge, Mass.
Found this one in a group of soup recipes in Parada Magazine and saved it. Today - whipped up a huge crock of it - the house is smelling amazing and the soup is terrific! Now - to start a loaf of bread!
Roasted Carrot Soup Roasting grings out the natural sugars and best flavor in root vegetables.
MAIN INGREDIENT: CARROT (My $.02 - it's a tie with the parsnips!)
1 pounds carrots, peeled and halved lengthwise 1 pound parsnips, peeled and quartered lengthwise 1 large onion, sliced 3-inch piece of fresh ginger, peeled and chopped 6 Tbsp unsalted butter 3 Tbsp (packed) dark-brown sugar 8 cups rich chicken broth (more if necessary) Pinch cayenne pepper 1/4 cup crème fraîche, for garnish Snipped fresh chives, for garnish
1. Preheat the oven to 350°F. 2. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. 3. Pour 2 cups of the broth into the pan, cover well with aluminum foil, and bake for 2 hours, until the vegetables are very tender. 4. Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season with salt to taste and cayenne pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. 5. Purée the soup in batches in a blender until smooth, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through. Serve dolloped with crème fraîche and a sprinkling of snipped chives.
Ingredients 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded 2 Tbsp. butter 1/2 cup coarsely chopped celery 1/2 cup chopped onion 2 14-oz. cans reduced-sodium chicken broth 1-1/2 cups milk 1 tsp. bottled hot pepper sauce 1-1/2 cups mozzarella cheese (6 oz.) 1-1/4 cups crumbled blue cheese (5 oz.) 1/2 cup shredded Parmesan cheese (2 oz.) 1/3 cup all-purpose flour Bottled hot pepper sauce (optional)
Directions 1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Nutrition Facts Servings Per Recipe 6 servings Calories 490, Total Fat (g) 28, Saturated Fat (g) 15, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 145, Sodium (mg) 1134, Carbohydrate (g) 12, Total Sugar (g) 5, Fiber (g) 1, Protein (g) 45, Vitamin C (DV%) 3, Calcium (DV%) 47, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet
Submitted by: WEE-B Rated: 4 out of 5 by 20 members
Prep Time: 1 Hour Cook Time: 1 Hour
Ready In: 2 Hours Yields: 6 servings
"Braised sirloin steak rolls, seasoned with Dijon mustard and stuffed with onion and pickle wedges. Topped with gravy."
INGREDIENTS:
6 (1/2 pound) sirloin tip steaks,
thin cut
3 slices bacon, cut in half
2 dill pickles, cut into 3 wedges
1 to taste prepared Dijon-style
mustard
1 to taste salt and pepper to
taste
1 onion, cut into 6 wedges
2 tablespoons vegetable oil
2 (.75 ounce) packets dry
brown gravy mix
DIRECTIONS:
1.
Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
2.
Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
3.
Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
4.
When meat is cooked, stir in gravy mix. Heat through.
1/3 cup cold water
