Debs Kitchen

The Plant Stand

Feb 18, 2012

Mushroom Risotto

 

Serving Size: 4

 

2/3      cup dried wild mushrooms

1           qt.  beef or chicken stock, warmed

3           tablespoons butter

1           cups mushrooms, sliced

2           tablespoons parsley or thyme, finely chopped

2           tablespoons olive oil

1           small onion, finely chopped

1 1/2    cups arborio rice

1/2       cup dry white wine

3           tablespoons Parmesan cheese, grated or shredded

salt and pepper

 

 

Place the dried mushrooms into a bowl and cover with warm stock; soak for about 20 min. or until the mushrooms are soft. Drain, reserving the stock, strain and return to the pan with remaining warm stock. Slice or chop the mushrooms and set aside.

Melt 2 Tb. of the butter in a sauté pan with 1 Tb. of oil, sauté the onions until lightly browned then add and sauté the mushrooms until they give up their juices and begin to brown.

Add a little more of the oil if needed. Add the rice and stir so that the grains are evenly coated with oil.

Stir in the wine and cook over medium heat until absorbed. Add the warm stock, one ladle at a time, making sure the liquid is absorbed before adding more. When all the liquid has been absorbed, remove the pan from heat, stir in the remaining 1 Tb. butter, the Parmesan cheese and salt and pepper, to taste. Cover the pan and allow to rest 3-4 minutes before serving.

Jan. 21, 2012

Winter Citrus

Meyer Lemon Curd

Winter Citrus Salad with Honey Dressing

2 blood oranges or tangerines

1 pink grapefruit

1 navel orange

Salt

1/2 small red onion or 1 shallot, chopped

3 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

1/2 teaspoon honey

Lime or lemon juice to taste

1/4 teaspoon freshly chopped tarragon or a pinch dried.

1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Yield: 4 servings.

Nov. 19, 2011

 

 

Flavored Vinegars & Oils

 

Vinegar:

Flavor vinegars with single or mixed herbs. Some examples:

Chives & chive blossoms

Dill or fennel for fish

Thyme, rosemary, tarragon

Basil, opal basil

 

Wash any bottle or jar well and dry. Wash herbs and dry very well, place spices and/or herbs into the bottles. Pour any vinegar over the herbs, cider vinegar, and red or white wine vinegar work well.

Let the mixture steep for two weeks to extract the flavors, then strain the herbs out, place fresh herbs in the bottle and pour the flavored vinegar over the freshly placed herbs. The vinegar should be used within 3 months for best flavor or remove the herbs and the vinegar will last indefinitely.

 

Apple Tea Bread

 

3/4     cup sugar

4         tablespoons butter, softened

2         eggs

2         cups sifted flour

1         teaspoon baking powder

1         teaspoon baking soda

2         large apples, Winesap, Fuji, Honeycrisp, Braeburn

3/4     cup chopped walnuts

1         tablespoon lemon juice

1         teaspoon grated lemon zest

 

Preheat oven to 350°. Grease and flour an 8 x 4″ loaf pan.

Cream the sugar and butter together in a large bowl, add the eggs and beat in well.

Sift the flour, baking powder and baking soda together, stir into the egg mixture.

Core the apples and great into the mix. Add walnuts, lemon juice and zest and mix thoroughly. Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes and turn out onto a wire rack. Cook completely before cutting.

Bread will freeze well, wrap tightly in plastic wrap and then place into a freezer bag.

Recipe, Louise Salinger/ Apple Cookbook by Olwen Woodier

 

 

Rainy Day Soup from the Pantry

 

Minestrone Soup

Serves 6

2            tablespoons olive oil, approximately

1/4        pound diced pancetta, optional

1             medium onion, diced

2             carrots, minced

2             stalks celery, minced

2             cloves garlic, minced

1             tablespoon Italian parsley, minced

1             can roma tomatoes, crushed, 15 oz.

2            quarts chicken stock

1             tablespoon Italian seasoning, crushed or ground, or as needed

2             salt and pepper, to taste

2             cups cooked mixed beans, red kidney, cannelini, black and borlotti

¼           pound small pasta, cooked and cooled

1              cup Swiss chard, spinach or kale, chopped, optional

1              lemon, juiced, to taste, optional

½           cup pesto sauce, optional

Parmigianno-Reggiano, for garnish

 

Heat a Dutch oven over medium high heat. Add 1 tablespoon of oil; when hot add pancetta and sauté until lightly browned. If needed, add another tablespoons of oil and onions, carrots, celery, sauté until the vegetables are translucent, approximately 3 – 4 minutes. Stir in garlic and parsley and then add the tomatoes and chicken stock. Season to taste with Italian seasoning, salt and pepper; bring to a boil, then turn heat down to a simmer. Cook for 20 minutes.

If using canned beans, rinse and drain them before adding to the soup. Add Swiss chard, spinach to or kale the soup and cook until slightly wilted. Add pasta and lemon juice, stir to mix well, adjust the seasoning and ladle into bowls.

Swirl a little pesto on top and garnish with Parmigianno-Reggiano.

Rancho Los Alamitos

Starry Nights

Pumpkin-Parmesan Toasts with Herb Pesto

1                   loaf grained bread — crusts removed and cut into rectangles

or 1             baguette, cut into slices

1 +2 TB     cup Parmesan cheese

1                  cup pumpkin puree

1/2             teaspoon cumin or to taste

1/4             cup walnuts

1                 cup prepared pesto

Preheat the oven to 400°. Toast the bread rectangles on a baking sheet until lightly browned, if desired. Let cool.

Combine Parmesan, pumpkin puree, cumin and walnuts. Season with salt and pepper.

Spread each of the toasts with a small amount of pesto mixture and top with the pumpkin-parmesan mixture.

Arrange the toasts on a baking sheet and sprinkle with the remaining 2 TB. of Parmesan. Lightly brown.

 

 

Roasted Red Bell Pepper Dip 

 

1         cup  walnuts — toasted

1         slice  Italian bread — torn into pieces

1        cup  red peppers — roasted

2        tablespoons  extra virgin olive oil

2        tablespoons  pomegranate molasses

1        tablespoon  tomato paste

1        teaspoon  kosher salt

1        teaspoon  ground cumin

1/2      teaspoon paprika

1/2      teaspoon  sugar — optional

pita bread — sliced into wedges

Place all ingredients into a food processor or blender and puree into a smooth paste, stopping occasionally to scrape down the sides. Refrigerate if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Serves 10

 

 

 

Pumpkin Pancakes With Maple Whipped Cream

 

 

Prep Time 15 min

Total Time 25 min

Servings 14-16 pancakes

 

 

Pumpkin Pancakes

2 cups Krusteaz Buttermilk Pancake Mix

2 tablespoons brown sugar

1 1/2 teaspoons pumpkin pie spice

1 1/4 cups cold water

1/2 cup canned pumpkin

 

Maple Whipping Cream

 1 cup heavy whipping cream

2 tablespoons maple syrup

ground cinnamon (optional)

 

For Pumpkin Pancakes: In medium bowl, stir together pancake mix, brown sugar and pumpkin pie spice.

Add water and canned pumpkin.

Stir with a whisk until blended.

Pour slightly less than 1/4 cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat).

Cook 1 1/2 minutes per side, turning only once.

For Maple Whipping Cream: In a chilled bowl, beat whipping cream and maple syrup until stiff.

Serve pancakes with a dollop of maple whipping cream and a sprinkle of cinnamon, if desired.

 

Courtesy of Krusteaz

 

Caponata

Caponata is a versatile side dish, or thick sauce and can be served many ways. Over chicken or fish, as a topping for Baked Goat Cheese or warmed slightly and served with baguette slices.

 

3            tablespoons olive oil,

1            tablespoon butter

1            medium onion, diced

2            Japanese eggplants, cut into ½” pieces

1-2        cloves garlic, minced

1            tablespoon anchovy paste

1            large can plum tomatoes with juice, rough chopped

1            tablespoon capers

1            jar roasted red bell peppers, rough chopped

2            tablespoons balsamic vinegar

2            tablespoons Italian seasoning, crushed

salt and pepper, to taste

Heat a large sauté pan over medium heat, add oil and butter. Sauté onions until lightly translucent, not browned. Sauté eggplant until soft; add garlic and anchovy paste and stir until the anchovy paste warms and melts. Add remaining ingredients and cook at a simmer until slightly reduced, about 45 minutes.

Cool and refrigerate until use. Bring to room temperature before using.

Cranberry-Apricot Quick Bread

 

 

 

 

1/2      cup butter, at room temperature

3/4      cup sugar

2           teaspoons grated orange zest

1/2       teaspoon salt

1           teaspoon baking powder

1           teaspoon cinnamon

1/2       teaspoon nutmeg

3           eggs

1 3/4    cups All-Purpose Flour

1/2       cup milk

1           cup dried cranberries

1/2       cup dried apricots, diced, or dried slivered apricots

1/2       cup pecans or walnuts, chopped (optional)

 

In a medium-sized mixing bowl, cream together the butter, sugar, zest, salt, baking powder and spices until well blended. Beat in the eggs one at a time, beating until fluffy after each addition.

 

Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts.

 

Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

 

Yield: 1 loaf, about 16 servings.

Recipe courtesy of King Arthur Flour

 

Chile Rellano’s

 

12          Anaheim or Hatch chiles or 6 Pasilla Chiles roasted*

1             pound jack cheese, cut into thick long pieces

Toothpicks

6             eggs, separated

1/4         cup all-purpose flour, approximately

 

Place the cheese into the chiles and fasten with the toothpick. The chiles can be frozen separately on a baking sheet at this point. Do not defrost before proceeding.

Heat about 2-3″ of vegetable oil in a large straight-sided sauté pan. Heat over medium heat while you prepare the chiles.

Beat the egg whites until stiff and then beat the egg yolks separately, fold the yolks into the whites.

Place the flour onto a plate; dredge the chiles in flour and then coat well in the egg mixture.

Carefully lay the chile into the heated oil without crowding the pan.

Cook the chiles until browned on both sides, remove to a paper towel to drain.

 

*Chiles can be roasted on the grill, in a hot (450°) oven or on the stovetop. Cook until the chiles are charred and black on the outside. Place into a plastic bag for about 15 minutes.

Remove from the bag and rub off the skin with a paper towel, don’t rinse under water, slit down the side and remove the seeds gently.

 

Hatch Chile & Potato Rajas

The Plant Stand 8/20/11

1             large potato, peeled and cut into ½ inch dice, cooked

2             tablespoons vegetable or canola oil

1             small onion, cut into small strips

4             mild Hatch chiles, roasted, peeled, seeded, and julienned *

½           cup cream

½           cup shredded Monterey Jack cheese

12           corn tortillas

Heat a large sauté pan over medium heat. Add oil; add onions, season with salt and pepper and sauté until lightly browned.

Add chiles, and cream, bring to a boil and reduce to a simmer and cook 4 minutes.

Add cheese and potatoes, stirring occasionally, until just heated through. Remove from heat.

Wrap tortillas in plastic wrap and heat in microwave on low until warm.

 

Fruit Crisp

The Plant Stand 6/11/11

Serves 8

Filling:

3/4        cup sugar

3            tablespoons cornstarch

1/4        teaspoon cinnamon

1            pinch sea salt

6            cups fruit

Topping:

3/4        cup flour

3/4        cup oats

1/2        cup packed brown sugar

1/2        tablespoon baking spice or cinnamon

1/4        teaspoon sea salt

8            oz. butter, chilled, cut into pieces (1 stick)

 

Preheat oven to 350°.

In a large bowl, mix together sugar, cornstarch, cinnamon and salt. Add cut fruit and toss to coat. Place fruit mixture into 11×7 glass baking dish.

Mix together dry ingredients for the topping, add butter and rub in with fingertips until mixture resembles small clumps. Sprinkle topping over fruit mixture and bake about 1 hour or until entire mixture is bubbling and the topping is crisp.

Adapted from Carolyn Beth Well

 

 

 

 

 

Gazpacho Couscous Salad

Knotts Berry Farm, Country Fair

A perfect summer salad that you can make ahead; it actually is better the next day! An easy ‘from the pantry’ salad, adjust ingredients to what you have on hand, what you find from the farmers market or your own garden, or even some of last nights grilled chicken or shrimp. Serves 6

 

Couscous

2 1/2       cups chicken, vegetable stock or water

12            ounces couscous

2            tablespoons butter

1             clove garlic, smashed

2            green onion, minced

4            tablespoons Italian parsley

Salt and pepper, to taste

1/4          cup toasted pine nuts, or more

 

Dijon Vinaigrette

1/2           cup red wine vinegar

1               tablespoon Dijon mustard

3/4           cup vegetable or olive oil

1               small shallot, minced

3            grinds herb seasoning, I use Italian

Salt and pepper, to taste

 

Gazpacho Salad

1            container (pint) cherry tomatoes, halved

6            small Persian cucumbers, diced

1            roasted red bell pepper, diced

1             small red onion, diced

2            stalks celery, diced

1            tablespoon basil, chopped

Couscous

In a saucepan, add the stock, butter and couscous; bring to a boil, remove from heat stir in garlic and green onion, cover and let stand for 5 minutes. Remove garlic and fluff with a fork. Set aside to cool.

Vinaigrette

In a small bowl add vinegar, mustard and shallot, whisk together. Slowly whisk in the oil in a thin stream to emulsify. Add seasonings to taste. Can be refrigerated for 3 weeks, bring to room temperature before using.

Salad

In a large bowl, add all chopped ingredients and toss with a little of the dressing. Let stand for 5 minutes. Toss couscous and vegetables together adding a little more dressing as necessary, to taste.

 

 

Roasted Red Pepper Dip

The Plant Stand

April 2, 2011

1        cup  walnuts — toasted

1        slice  Italian bread — torn into pieces

1        cup  red peppers — roasted

2        tablespoons  extra virgin olive oil

2        tablespoons  pomegranate molasses

1         tablespoon  tomato paste

1         teaspoon  kosher salt

1         teaspoon  ground cumin

1/2     teaspoon smokey paprika

1/2     teaspoon  sugar — optional

pita bread — sliced into wedges

Place all ingredients into a food processor or blender and puree into a smooth paste, stopping occasionally to scrape down the sides. Refrigerate if not serving immediately. Let come to room temperature before serving.

 

Serve with pita wedges.

Serves 10

Adapted from Linda Carucci