The Purloined Recipe

For the Brussel Sprout lovers out there.  And if your not one, maybe this way of cooking them will convert you!

A dozen or so Brussels sprouts
1 tablespoons of olive oil
1 tablespoon of butter
2 cloves garlic, minced
3/4 tablespoon salt
1/2 – 1 teaspoon of pepper

Wash Brussels sprouts and trim the base. Slice them in two, lengthwise. Heat the olive oil and butter in a large (12 inch) skillet over low heat. Place Brussels sprouts face down in skillet and allow them to cook for 15 – 20 minutes over low heat. The face of the Brussels sprouts will begin to caramelize. They should be a dark brown, but not burned. Once Brussels are nearly caramelized, add the garlic to the pan. Saute and allow the garlic to brown. Add a little water and the salt and pepper. Cover and increase the heat to medium high. Steam until the sprouts are tender, testing by poking with a fork every couple of minutes. When nearly done, remove the lid and let most of the water boil off, stirring occasionally. These can be enjoyed hot or cold as leftovers. They’re great in salads!

brussel sprouts, garlic, side dishes

1 1/2 pounds fresh black-eyed peas, rinsed, drained
8 to 12 ounces bacon, diced
1 1/2 cups chopped onion
1 cup chopped red and green bell pepper
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups water
1 can (approx. 14.5 ounces) fire-roasted diced tomatoes, or chili-seasoned tomatoes
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf oregano

Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 2 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1  hour longer.

black eyed peas, garlic, onions, peppers, side dishes, tomatoes

recipe courtesy of Vivek Surti   http://viveksurti.wordpress.com

serves 4

1 lb wild coho salmon

2 T butter

1/2 lemon, sliced

1 cup of fresh black eyed peas (or cooked/drained black eyed peas)

1 inch piece of chorizo, diced

1 red jalapeño chile, minched

1/4 onion, minced

2 cloves garlic, minced

fresh parsley

Kosher salt and freshly ground pepper

Portion the fish into 4, 1/4 lb pieces. Season them all with salt and pepper. Get a pan and set it over high heat. Add 1 T of the butter. Sear the salmon on one side for about two minutes until it develops a nice crust. Flip the salmon over and add the remaining 1 T of butter and the lemon slices. Once the fat melts, take your spoon and start basting the top of the salmon for another 3-4 minutes. Coho salmon is not all that thick, so it cooks pretty quickly. A thicker cut, may require longer cooking. Once the salmon is done, let it rest while you prepare the relish.

Heat another pan over medium high heat and add some oil. First, add the chorizo and cook until the oil turns a beautiful brick red color. Add the onions, garlic, and jalapeño and sauté until translucent. Add the black eyed peas and season with salt and pepper. Let cook for about 3-4 minutes. Squeeze some lemon juice over the top and sprinkle in some fresh parsley.

To plate the dish, put a little bit of the relish on the plate. Add the salmon on top. Garnish with a parsley sprig and a piece of lemon that has caramelized from your butter baste.

The sauce around the plate is a chive oil.

black eyed peas, chiles, entrees, fish and seafood, garlic, onions

Adapted from simplyrecipes.com

The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I’ve made delicious soup with stock from the leftover rib and chine bones of a rib roast. Another important element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. The browning, or caramelizing, of the onions brings out the sweetness in them.

Serves 4-6

Prep time: 10 minutes. Cook time: 1 hour, 10 minutes

Ingredients

• 6 large yellow onions, peeled and thinly sliced.
• Olive oil
• 1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of beef stock, chicken stock or a combination of the two (traditionally the soup is made with beef stock)
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method

1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

garlic, onions, soups, thyme

Adapted from http://noteatingoutinny.com

The great thing about this soup is that you can flavor it with whatever type of curry blend you prefer. There’s a whole world to choose from, spice-wise, when you use the word, “curry.” Just as it’s perfectly fine to swap different types of curries in this soup, so it is with the squash.

makes about 6 servings

about 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin, etc.)
1 large onion, chopped
1 ripe tomato, chopped
1 small clove garlic, minced
2 cups vegetable stock
1 can coconut milk
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional, or more, to taste)
salt and pepper to taste
2-3 teaspoons fresh lemon juice
2-3 tablespoons vegetable oil

Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of vegetable oil and sweat the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so. Using a hand blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender). Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.

garlic, onions, soups, squash - winter, tomatoes

Ingredients:

• 1 pound parsnips
• 2 Tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper

Preparation:

Scrape or peel the parsnips then cut them into sticks about the size of your little finger. Dry well with paper toweling.

In a heavy 10-inch skillet, melt the butter; then add the parsnips, shaking to coat. Sprinkle with nutmeg. Cover tightly and saute on medium heat for about 5 to 10 minutes. The parsnips should be tender and gooey, and slightly carmelized. Add salt and pepper to taste.

Yield: 4 servings

Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)

parsnips, side dishes

Ingredients:

• 6 cups water
• 3 Tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, cut into 1/4-inch dice
• 2 medium Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice (about 3/4 pound)
• 3 medium leeks, white and pale green parts only, thinly sliced
• 3 to 4 medium carrots, peeled and cut into 1/4-inch dice
• 3 medium parsnips, peeled and cut into 1/4-inch dice
• 2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut into 1/4-inch dice
• 1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice
• 2 garlic cloves, smashed
• Freshly ground pepper

Preparation:

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil and salt to a boil. Add the onions, gold potatoes, leeks, carrots, parsnips, turnips or rutabaga, celery root, fennel, and garlic. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.

Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

The soup will keep for up to 4 days, covered, in the refrigerator.

Yield: 6 servings

Recipe Source: A New Way to Cook by Sally Schneider (Artisan)

carrots, fennel, garlic, leeks, onions, parsnips, potatoes, soups, turnips

appetizers, cilantro, okra, peppers

From CSA member Barbara Schneider

Blend together until smooth:

3 roasted poblano peppers,  outer skin and seeds removed

1 clove garlic

1 cup chicken broth

3/4  to 1 cup milk (can substitute almond or other milk alternative)

2 T flour (wheat or rice)

Melt 2 Tablespoons butter in saucepan, pour in blended pepper mix and heat to simmer.  Stir as it simmers until the sauce thickens.  Stir in up to 4 oz of cream cheese and up to 1/2 cup of shredded cheddar cheese (cheese is optional).  Season with salt as desired.  This sauce is good on fish, chicken, potatoes, anything!

chiles, garlic, peppers, sauces

Adapted from http://chocolateandzucchini.com/archives/2004/04/chocolate_zucchini_cake.php

- 240 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
- 115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee — this is just to deepen the chocolate flavor, you won’t taste it in the finished product
- 3 large eggs
- 350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner’s sugar (optional)

Serves 12.

Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.

desserts, squash - summer