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

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