Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celeriac, peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Roasted Carrots and Parsnips with White Balsamic

Roasted Carrots and Parsnips with White Balsamic
Bon Appétit | November 2010

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes

Beet and Carrot Salad with Coriander and Sesame Salt

Beet and Carrot Salad with Coriander and Sesame Salt
Bon Appétit | October 2010

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter beets, peeled
1 pound carrots, peeled

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.

Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.

Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. Can be made 4 hours ahead. Cover and chill.

Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve

Ukrainian Red Borscht Soup

Ukrainian Red Borscht Soup
www.allrecipes.com

1 lb . package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced salt and pepper to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh dill for garnish

Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.

Heat the oil in a skillet over medium heat . Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh dill

Potato and Celery Root Purée

Potato and Celery Root Purée
Bon Appétit | October 1995

1 large celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt 1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

Roasted Brussels Sprouts

Roasted Brussels Sprouts
The Barefoot Contessa Cookbook

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

Cauliflower with Rye Crumbs

Cauliflower with Rye Crumbs
Gourmet | December 2008

4 slices day-old rye bread, torn into 1-inch pieces
1 head cauliflower (2 1/2-to 3-pounds)
1 stick unsalted butter
1/2 teaspoon caraway seeds, lightly crushed

Preheat oven to 350°F with rack in middle. Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.

Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered. Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower

Risotto with Squash and Leeks

Risotto with Squash and Leeks
Bon Appétit | December 1999

1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (4–5 cups)
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chickenbroth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Honey-Glazed Roasted Carrots

Honey-Glazed Roasted Carrots
Bon Appétit | December 2005

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon honey
1/2 teaspoon balsamic vinegar

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Roasted Beet Salad

Roasted Beet Salad
Gourmet | September 2000

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups arugula leaves (3 ounces)

Preheat oven to 425°F
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with arugula, then pear. Sprinkle with almonds

Coleslaw

Coleslaw
Gourmet | June 2008

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour, but preferably overnight (for vegetables to wilt and flavors to blend.)

Warm Golden Beet Salad with Greens and Almonds

Warm Golden Beet Salad with Greens and Almonds

1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 crumbled cup toasted almond slivers

Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Sausage-Stuffed Acorn Squash with Molasses Glaze

Sausage-Stuffed Acorn Squash with Molasses Glaze
Bon Appétit | November 1996

4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes

Leek and potato soup

Leek and Potato Soup
www.jamieoliver.com

2 carrots
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes
olive oil sea salt and freshly ground black pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat . Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving.

Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro
Gourmet | September 2009

1 1/2 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 3 large)
6 ears corn, kernels cut from cobs
1/3 cup heavy cream
1 teaspoons cornstarch
1 medium garlic clove
3 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1/2 cup cilantro sprigs

Heat butter in a deep 12-inch heavy skillet over medium- high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.

Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return
to skillet and cook, stirring constantly, until just heated through. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

Aunt Ruth’s Zucchini Bread

Aunt Ruth’s Zucchini Bread

mix:
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini

add:
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

Mix well and pour into 2 lightly greased and floured bread pans or one 9×13” pan. Bake at 325 for 1 hour. Toothpick test.

Optional frosting:
Heat and stir together 1.5 tablespoons flour and 1/2 cup milk until thick; set aside. Beat together 1/2 cup sugar, 1/2 cup butter, and 1/2 teaspoon vanilla for 4 minutes. Add paste and beat until fluffy.

Cucumber Yogurt Salad

Cucumber Yogurt Salad

1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil

Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

Julia’s American-Style Potato Salad

Julia’s American-Style Potato Salad
Epicurious | October 2009

2 pounds red gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise
Sour cream (optional)

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter- round slices, about 1/2 inch thick .

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. Serve with optional garnishes if desired.

Eggs In A Nest

Eggs In A Nest

This recipe makes dinner for a family of four, but can easily be cut in half or used for breakfast substituting toast for the rice. Don’t be afraid to experiment with it .

2 cups uncooked brown rice
2-3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic minced
2-3 carrots, finely chopped
1/2 cup dried tomatoes
1 bunch chard, coarsley chopped leaves and finely chopped stems
8 eggs

Cook the rice with 4 cups of water in a covered pot while the other ingredients are being prepared.

Add a few tablespoons olive oil to a 10-12-inch cast-iron skillet. Sauté the onions and garlic until lightly golden. Add the carrots and tomatoes. Add just enough water to rehydrate the tomatoes and sauté for a few more minutes. Add chard and combine with other vegetables. Cover for a few minutes while the chard wilts down.

Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.