Harvard Beets

4 T cornstarch
8 T sugar
2 tsp salt
12 T vinegar
5 cans sliced or diced beets, drained and liquid reserved
3 cups of reserved beet juice plus water if necessary to reach 3 cups
4 T butter

Combine cornstarch, sugar, and salt in saucepan. Gradually whisk in liquid until well blended. Heat over medium heat until it begins to turn dark and clear and comes to low boil. Stir in beets and continue to cook for 2 more minutes. Remove from heat and stir in butter till it melts.

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Summer Squash Casserole

6 or 8 tender, small squash
Salt and pepper to taste
2 tablespoons butter
1 bouillon cube
1 tablespoon grated onion
1 egg, well beaten
1 cup sour cream
1/2 cup breadcrumbs
1/2 cup grated cheese
Dash of paprika

Cut and cook squash until tender. Mash and add salt, pepper, butter, bouillon cube, and onion. Add well beaten egg and sour cream. Pour into 1-quart casserole dish. Combine breadcrumbs, grated cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees F. for 30 minutes.

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Roasted Beets and Pumpkin Seeds

May 26, 2007

2 bunches of baby beets
2 oz pumpkin seed
1 oz feta cheese
1 tsp Dijon mustard
1 oz balsamic vinegar
3 oz olive oil
Preheat oven to 450 degrees
1. Clean and chop off green stems from beets
2. Place beets in a baking pan and wrap in tin foil
3. Cook in over for 15 – 20 minutes, test readiness with a [...]

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Butternut Squash Vanilla Soup

April 15, 2007

3 butternut squash, peeled, deseeded, and diced
4 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 leek, whites only, diced
3 garlic cloves, smashed
5 qts chicken stock
2 bananas, sliced
1 Tahitian vanilla bean
5 Tbsp brown sugar
3 Tbsp butter
3 Tbsp olive oil
2 cinnamon sticks
3 thyme sprigs
Salt and pepper to taste
Heat oil in 12 qt stockpot. Add squash and [...]

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Roasted Vegetable Calzone

February 16, 2007

2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack
2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried [...]

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Spinach Cherry Salad

February 16, 2007

Dressing:
1 tablespoons lemon juice (15ml)
2 tablespoons balsamic vinegar (30ml)
¼ cup olive oil (60ml)
1 teaspoon honey (5ml)
Salt and pepper to taste
Salad:
4 cups baby spinach cleaned (1litre)
1 cup pitted Bing cherries (250ml)
1 cup peeled chopped gala apple (250ml)
½ cup toasted walnut halves (125ml)
½ cup of Gorgonzola cheese, sliced thin (125ml)
Chill 6 medium salad bowls in refrigerator for [...]

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Cabbage Rolls with Roasted Vegetable Sauce

February 16, 2007

Cabbage Rolls:
1 large head of green cabbage
5 cups wild and long grain rice cooked (1250ml)
1 ½ cups 2% cottage cheese (375ml)
½ cup of grated Parmesan cheese (125ml)
2 medium beefsteak tomatoes, chopped medium dice
½ cup fresh chopped basil (125ml)
1 tablespoon of freshly chopped oregano (15ml)
1 teaspoon freshly chopped thyme (5ml)
12 toothpicks soaked in water for 15 [...]

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Kabocha squash and Chestnut soup

February 13, 2007

For the chipotle creme fraiche:
1 cup ruby port
1/2 cup dry red wine
1 teaspoon chopped, canned chipotle chilies
2 tablespoons tomato paste
1 cup creme fraiche or sour cream
For the soup:
Vegetable oil
2-2 1/2 pound kabocha squash, halved horizontally, seeded
8 cups low-salt chicken broth
1 1/2 (7.4 ounce) jars whole roasted chestnuts
2 tablespoons pure maple syrup
Make the chipotle [...]

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Butternut Squash Soup

February 13, 2007

1/2 tablespoon butter
1 onion, diced (about 11/4 cups)
1 carrot, diced (about 1/3 cup)
1 small butternut squash, diced (about 3 cups)
1/4 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt, to taste
Melt the butter in a large pot over medium-low heat. Add the onion and carrot. Cook until the onion is tender, 4-6 minutes.Add the [...]

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Black bean Soup

February 13, 2007

1 dried chipotle chili, stemmed
3 cups drained canned black beans, well rinsed or 11/2 cups dried beans (see note)
1 cup water, plus more as needed
1/3 teaspoon dried oregano, preferably Mexican
1/4 teaspoon chopped dried epazote, optional
1/4 teaspoon ground cumin
Salt, to taste
Grind the chipotle chili into a powder in a spice grinder. Puree the ground [...]

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Wattakka (Pumpkin Coconut Curry

January 10, 2007

450 g Pumpkin
25 g Onion
2 Fresh chillies
4 Cloves garlic
50 ml Oil -sprig curry leaves
1 ts Salt
1/4 ts Black pepper
1/4 ts Turmeric
350 ml Thin coconut milk
100 ml Thick coconut milk
25 g Ground rice
1 ts Ground mustard -pinch curry powder
1/2 ts Lime juice
Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within [...]

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Butternut Corn Chowder with Goat Cheese Croutons

November 14, 2006

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal 4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies
1 16-ounce bag frozen sweet [...]

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Caramelized Onion and Butternut Tart

September 14, 2006

3 tablespoons butter
6 onions, thinly sliced
Salt
1/2 cup white wine or water (optional)
1 teaspoon chopped fresh rosemary
Freshly ground black pepper
1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
Pastry for 2 9- or 10-inch piecrusts, unbaked
1 pound soft mild goat cheese
1.Melt the butter in a large skillet over low heat. Add the onions and sprinkle [...]

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Eggplant Fritters

September 3, 2006

2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
oil
Combine eggs, buttermilk, and dry ingredients, mixing well. Fold eggplant cubes into batter. Drop by large spoonfuls into hot deep oil in skillet.
Fry until lightly browned on both sides. Drain well on paper [...]

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Eggplant Summer Salad

September 3, 2006

2 medium-sized eggplant
1 red onion, chopped
2 tablespoons olive oil
6 Roma tomatoes, diced
1 tablespoon sugar
2 tablespoons wine vinegar or part Balsamic vinegar
1 stalk fennel or celery, chopped
3 tablespoons capers, rinsed and drained
Salt and pepper to taste
3 tablespoons minced basil and basil leaves
Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes. Rinse under [...]

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Eggplant Pockets Filled with Herbed Ricotta Cheese

September 3, 2006

Ingredients for 12 pockets:
1/4 cup olive oil
2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant
Filling:
1 cup fresh basil leaves
3 cloves garlic
2 tablespoons olive oil
1/2 cup grated Parmesan
1 cup ricotta cheese
1/2 teaspoon dried oregano
Salt and pepper
1/2 cup shredded cheddar cheese
Preheat the oven to 425F / 200C. Brush two baking sheets with oil [...]

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Eggplant Bruschetta With Tomato And Basil

September 3, 2006

Two 1-pound eggplants
Kosher salt
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup packed basil leaves, coarsely shredded
One 14-ounce can peeled italian plum tomatoes, drained and finely chopped
Sixteen 1/2-inch slices of country bread
Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of [...]

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Eggplant Salad

September 3, 2006

1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt
Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before [...]

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Eggplant Pudding Cake

September 3, 2006

1 pkg (2-layer size) yellow cake mix (do not use mix which has pudding added)
1 pkg (4 serving size) vanilla flavor instant pudding and pie filling
2 cups grated, peeled, eggplant
1 cup (1/2 pint) sour cream
4 eggs
1/4 cup vegetable oil
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
Preheat oven to 350 degrees F. Grease and flour [...]

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Eggplant and Barley Stuffed Vegetables

August 20, 2006

1 (1 1/2-lb) eggplant
8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total)
1 3/4 teaspoons salt
4 small zucchini (1 1/2 lb), halved lengthwise
1 large onion, chopped (2 cups)
6 tablespoons extra-virgin olive oil plus additional for brushing vegetables
2/3 cup medium bulgur
1/2 teaspoon sugar
1/2 teaspoon ground allspice
3/4 teaspoon black pepper
1/3 cup [...]

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Asparagus and Wild Mushroom Soup

July 29, 2006

handful wild mushrooms, sliced
1 tbsp olive oil
3 asparagus spears, sliced
½ chicken stock cube
1 cup water, boiling
splash Tabasco sauce
1 tbsp chopped parsley
Method
Saute the mushrooms in the oil for 3-4 minutes. Add the asparagus and fry for one minute.  Add all the other ingredients and simmer for 5-6 minutes.
Serves 1.

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Vegetable Soup with Basil Cream

July 29, 2006

For the soup
10 fl oz boiling water
2 carrots, grated
1 orange, juice only
1 handful fresh herbs, chopped
salt and freshly ground black pepper, to taste
1 tbsp white wine
½ onion, diced
For the basil-flavoured cream
4 fl oz heavy cream
2 tbsp basil, finely chopped
salt and freshly ground black pepper, to taste
Method
1. Place all the soup ingredients into a medium saucepan, [...]

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Chargrilled Potato Salad with Wild Mushrooms

July 29, 2006

1 pint baby potatoes, boiled and cooled
1 pint wild mushrooms
2 shallots, finely sliced
olive oil
salt and pepper
1 oz butter
Heat griddle pan until hot – cut the potatoes in half and brush with olive oil. Place on grill [...]

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Roast Sweet Potato and Crispy Ham Salad

July 29, 2006

4 sweet potatoes, peeled and cut into discs
4 slices parma ham, roughly chopped
1 tablespoon chopped rosemary
Salt and pepper
Olive oil
Drizzle a baking tray with olive oil. Arrange the sweet potatoes on a tray, sprinkle with rosemary [...]

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Black Bean and Sweet Potato Enchiladas

June 10, 2006

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
1. Preheat oven to 400F. [...]

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