Recipes

Apple, Peach or Plum Cake Cockaigne

Wednesday, October 14, 2015

  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015


Source: How to Cook Everything by Mark Bittman


Ingredients
2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish


Directions
Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


 Read More...


Vegetable Fritters

Wednesday, October 14, 2015


Courtesy of: Ross Dilley of Hollyhock Hill Catering  Read More...


Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


 Read More...


Baked Apples with Fennel

Wednesday, October 14, 2015


Source:  www.foodnetwork.com
 Read More...


Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015


Courtesy of:  Beth Knorr
 Read More...


Butternut Squash Casserole

Wednesday, October 14, 2015

Source:  www.allrecipes.com  Read More...


Carrot Top Soup

Wednesday, October 14, 2015


Courtesy of:  Sage Culley


Ingredients
1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional  Read More...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...



Go Back


Tags

tomato tortillas paste shrunken heads Leek pears absinthe okra imam autumn dilly vegetarian pancake pasta Drinks gazpacho heavy whipping cream cantaloupe green pepper collins flank steak couscous coeur zucchini tuscan knots Red Onion wasabi chiles cucumber peppers Beans bok choy fritters bayeldi Spread Poblano Chili almond milk jack beef fennel chipotle meatballs gratin pork bulgar coriander baby bok choy sandwich sweet potato sour cream onion parmesan Corn panzanella cornmeal buckwheat buttermilk carrot top chimmichurri poblano sandwiches blueberry maple syrup bell pepper Greens curry potatoes fraiche tart beer peach radishes plum tomatoes honey Dressing yellow onion plum hickory kohlrabi turnip coeur a la creme pine nuts beet greens parmigiano white beans barley remoulade Apple daisy strata Tomatillos kluski Butternut scapes chicken dinner salad Soup pumpkin garlic sesame chocolate maple Tomatoes chili peppers dill ramps swiss watercress spring strawberry plums frittata green beans hazelnuts pecan jack cheese tomato juice creme pork chop chives strawberries Salad Farmers' Market crepes bruschetta pineapple berry bbq scallions fondue muffins carrots jam Potato wrap celebration Shitake Mushrooms Kale bloody mary olives mint Salsa onions sour beets oats compote thai Swiss Chard sherry fennel bulb slaw Squash steak sauce anchovy vanilla wafers shelling pickled radish anise snow peas walnut oil kirsch crisp pie leeks celery root feta cockaigne chilies carrot tops yogurt turnips spelt Eggplant nectarine gouda goat Cheese cranberry chorizo shiitake mushroom bosc bulgar wheat mushrooms celeriac beet rhubarb walnuts Rice wine vinegar pesto apples pepper shitake fritter latkes peas baguette syrup sweet basil stuffing Side tomato corn pie shallots conserve bread pudding sausage Cider casserole verde bean Bread polenta cheese brown sugar artichoke asparagus habanero bacon almonds gruyere lettuce flank cointreau roasted celery hearts sunchokes currants Spinach chicken coconut milk carrot fronds blue cheese cake Vegan cream cheese vinaigrette arugula tenderloin egg noodles cilantro Chevre Cranberry Beans wheat flour melon pudding dijon eggs biscuits gin pecans reggiano chili lemon grass chimichurri Jerusalem artichoke gorgonzola egg butter tostadas caesar fennel seeds prosciutto capers vegetable Recipes tomatoe spiced winter squash cream rouille mustard greens kalamata cauliflower