8 ounces bacon
1 pound Brussels sprouts, halved
1 1-pound butternut squash, peeled, seeded, and diced
10 pearl onions, peeled and halved
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
Salt and freshly ground pepper
Heat oven to 400 F. Line a baking sheet with foil for easy clean-up.
Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup melted bacon fat and discard the rest.
In a large bowl, toss Brussels sprouts, squash, onions, cranberries, and rosemary, with the reserved bacon fat. Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side-down as much as possible.
Bake until vegetables begin to brown and are tender, about 40-45 minutes.
Remove from oven and transfer to a serving dish. Add chopped bacon and toss to combine. Season to taste with salt and pepper. Serve warm.
Serves 8.
From CulinaryHill.com, with a few changes
Friday, November 25, 2016
Wednesday, November 23, 2016
Cauliflower Chowder
4 slices bacon, diced
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Drain bacon fat from pot; return 2 tablespoons melted fat to the pot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes. Season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley.
Makes 6 servings.
From Damn Delicious blog
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Drain bacon fat from pot; return 2 tablespoons melted fat to the pot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes. Season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley.
Makes 6 servings.
From Damn Delicious blog
Wednesday, November 16, 2016
Lentil and Roasted Tomato Soup
10 plum tomatoes, halved
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds
Heat the oven to 375° F. Put the tomatoes in a roasting pan in which they can lie in a single layer. Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes. Turn over to coat, ending with tomatoes cut side up. Sprinkle tomatoes with brown sugar if desired. Cook for 45 minutes, until slightly shrunken and charred in places. Set aside the 6 nicest-looking tomato halves.
Toast the cumin and coriander seeds for 2 minutes in a dry pan. Grind them in a mortar; mix in the turmeric and set aside.
Heat the oil in a saucepan; saute the onion until soft and golden brown. Add the garlic, spices, ginger, and chile, and cook for 2 minutes. Add the lentils, stirring to coat in the cooking juices. Add the roasted tomatoes with their juices, and the stock. Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree. The tomatoes should have disintegrated, too. The soup can be either pureed or kept chunky.
Check the seasoning and stir in most of the cilantro. Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.
Serves 6.
From A Change of Appetite by Diana Henry
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds
Heat the oven to 375° F. Put the tomatoes in a roasting pan in which they can lie in a single layer. Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes. Turn over to coat, ending with tomatoes cut side up. Sprinkle tomatoes with brown sugar if desired. Cook for 45 minutes, until slightly shrunken and charred in places. Set aside the 6 nicest-looking tomato halves.
Toast the cumin and coriander seeds for 2 minutes in a dry pan. Grind them in a mortar; mix in the turmeric and set aside.
Heat the oil in a saucepan; saute the onion until soft and golden brown. Add the garlic, spices, ginger, and chile, and cook for 2 minutes. Add the lentils, stirring to coat in the cooking juices. Add the roasted tomatoes with their juices, and the stock. Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree. The tomatoes should have disintegrated, too. The soup can be either pureed or kept chunky.
Check the seasoning and stir in most of the cilantro. Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.
Serves 6.
From A Change of Appetite by Diana Henry
Fruit Jellies
1 pound/2 cups fruit puree (berries, stone fruit, etc)
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating
Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap. Set aside.
Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan. Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.
Add the pectin, return to a boil while stirring, and boil for 1 minute. Stir in the lemon juice and remove from the heat.
Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.
Allow to set at room temperature until completely cool, 2 hours or longer. Leaving overnight is acceptable.
Turn the pan upside down to release the jelly. Peel off the plastic wrap. Coat the jelly with more of the sugar. Cut into the desired size pieces and roll each piece in the sugar.
Store in an airtight container at room temperature.
(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)
From Chocolates and Confections at Home by Peter Greweling
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating
Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap. Set aside.
Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan. Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.
Add the pectin, return to a boil while stirring, and boil for 1 minute. Stir in the lemon juice and remove from the heat.
Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.
Allow to set at room temperature until completely cool, 2 hours or longer. Leaving overnight is acceptable.
Turn the pan upside down to release the jelly. Peel off the plastic wrap. Coat the jelly with more of the sugar. Cut into the desired size pieces and roll each piece in the sugar.
Store in an airtight container at room temperature.
(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)
From Chocolates and Confections at Home by Peter Greweling
Pulau with Paneer and Bell Peppers
1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander
Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water. Drain rice in a strainer and dry the rice for 15 minutes before cooking.
Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes. Remove from the heat and force the liquid through a sieve into a bowl. Add enough stock to make 2 cups liquid.
Put the ghee or oil in a medium pan over moderate heat. When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
Drop the cumin seeds into the hot ghee and fry until richly browned. Stir in the bell pepper and saute for 3-4 minutes. Stir in the rice, and fry for 2-3 minutes. Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.
Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.
While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.
Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up. Just before serving, remove the cover and fluff the rice with a fork. Garnish with the fried onions and coriander.
Serves 5 or 6.
From Lord Krishna's Cuisine by Yamuna Devi, with a few changes
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander
Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water. Drain rice in a strainer and dry the rice for 15 minutes before cooking.
Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes. Remove from the heat and force the liquid through a sieve into a bowl. Add enough stock to make 2 cups liquid.
Put the ghee or oil in a medium pan over moderate heat. When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
Drop the cumin seeds into the hot ghee and fry until richly browned. Stir in the bell pepper and saute for 3-4 minutes. Stir in the rice, and fry for 2-3 minutes. Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.
Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.
While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.
Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up. Just before serving, remove the cover and fluff the rice with a fork. Garnish with the fried onions and coriander.
Serves 5 or 6.
From Lord Krishna's Cuisine by Yamuna Devi, with a few changes
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