2 1/2 tablespoon oil
2 small bunches of scallions - chopped
2 small garlic cloves, fine chopped
1/2 lb mushrooms, sliced
1 lb fresh chard, finely shredded
1 tablespoon dijon mustard
Heat oil in a large skillet or wok. Saute the scallions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4 to 5 minutes more. Add chard; cover and cook over low heat for about 5 minutes, until chard is tender but still crisp. Mix in mustard and heat for 1 to 2 minutes more. Stir and serve immediately.
Yield: 4 to 6 servings.
Recipe From: Shepherd's Garden Seeds, 1992.
Chard Enchiladas
2 tablespoon canola oil
2 garlic cloves
1 ; peeled and chopped
1 onion, peeled and chopped
4 cup chard, coarsely chopped*
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 cup cheddar cheese, grated
6 corn tortillas
1/2 cup hot salsa (or your favorite)
*Chard can be mixed with spinach and kale and other in-season greens.
Preheat oven to 375°F.
Heat oil; sauté garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.
Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.
Recipe From: The Cook's Garden.
Pork Hash With Egg (Charlet)
The original recipe for this is from Midieval England, 1430. It has been tweaked for modern times. I have found an original recipe as well.
2 cup pork, cooked, minced or coarsely ground
4 egg, lightly beaten
1 cup milk
1/2 teaspoon salt, or to taste
1 pinch saffron
Put the pork in a saucepan or skillet; mix in eggs beaten with milk and seasonings. Cook, stirring, over low to medium heat until the sauce is quite well set. If it is cooked too quickly the eggs will curdle a little, but since the effect is simply scrambling, this is not a disaster.
Charlet (Original,1430)
Pork
Eggs
Milk
Saffron
Ale
Take the sweetest milk, that you may have.
Color it with saffron.
Take fresh pork and seethe it well, and hew it small, every part.
Beat eggs, and put thereto; set it over a fire, then boil it and stir lest it burns.
When it boils up, you shall cool it with a little ale, so have you bliss; when it is enough, you set it down, and keep it lest it be too brown.
Modern Recipe From: The Forme of Cury in Pleyn Delit by Hieatt and Butler.
Original Recipe From: The Art Of Cookery by Liber Cure Cocorum, 1430.
Charred Beef Medallions With Poblano Margarita Sauce
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 lb tenderloin of beef, cut in 1 thick medallions
1 salt and pepper, to taste
1 small vidalia onion cut in medium dice
2 poblano peppers washed, seeded anc cut in medium dice
1 tablespoon toasted and ground cumin seed
2 oz gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 oz orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Heat the olive oil and butter in a sauté pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside. Add the diced onions and poblano peppers to the sauté pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
Serve the beef on a bed of sauce with corn pudding on the side.
Makes 4 to 6 servings.
Coriander Chutney (Chatni Gashneez)
1 cup roughly chopped coriander
2 garlic cloves
1 green chili
1/2 cup coarsely chopped walnuts
1/4 cup lemon juice or vinegar
salt
Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.
Cheddar And Beer Cheesecake
1 1/4 cup gingersnap cookie crumbs (about 20 snaps)
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground ginger
1/4 cup unsalted butter or margarine, melted (1/2 stick)
24 oz cream cheese, at room temperature (3 packages)
1 cup shredded sharp cheddar cheese (4 ounces)
5 large eggs, at room temperature
1/4 cup non-alcoholic beer
1/4 cup heavy cream
Preheat the oven to 300°F. Lightly butter the bottom only of a 9-inch spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter. Press firmly into the bottom of the prepared pan. Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy. Add the eggs, one at a time, beating just until each is combined. At low speed, beat in the beer and heavy cream. Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is lightly golden, but do not brown. Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven for 30 minutes. Remove the cake to a wire rack and cool completely. Chill for several hours or overnight.
Makes 16 servings.
Nutrient Value per Serving: 327 Calories, 24 g Fat, 236 mg Sodium, 8 g Protein, 22 g Carbohydrate, 137 mg Cholesterol.
Recipe From: 1001 Home Ideas January,1991.
Cheese And Chile Squares
2 oz parmesan cheese, cut in several pieces
2 (4-ounce) cans mild or hot green chiles
4 oz longhorn cheddar cheese, chilled
12 oz monterey jack cheese, chilled
1 teaspoon salt
1 several dashes tabasco sauce
10 eggs, divided
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 cup melted butter
2 cup cottage cheese
Using the metal blade of a food processor, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside.
Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside.
Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.
Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan.
Bake 15 minutes in a preheated 400°F oven, then reduce temperature to 350°F and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices.
Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl.
This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated.
Recipe From: Cuisine of the American Southwest, by Anne Lindsay Greer.
Cherry Almond Nanaimo Bars
Base:
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
1 egg; beaten
1 cup coconut, desiccated
1 3/4 cup graham wafer crumbs
1/2 cup almonds; chopped
Filling:
1/4 cup butter; softened
1 tablespoon cherry juice
2 cup icing sugar
1/3 cup maraschino cherries; chopped
Top:
2 oz semisweet chocolate
1 tablespoon butter
Base: Cook butter, sugar, cocoa, vanilla and egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour.
Filling: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.
Top: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars.
Makes 30 bars.
Recipe From: Tastefully Yours, by All Saint Kingsway Anglican Church, Toronto.
Cinnamon Coffee Cake
1 cup buttermilk
1 cup flour
1 cup lightly packed brown sugar
2 teaspoon baking powder
1 egg
2 tablespoon oil
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup whole wheat flour
Measure buttermilk, soda in liquid measuring cup, set aside. In large mixing bowl measure flours, sugar and baking powder. Blend. Add egg, oil, vanilla and buttermilk mixture. Stir to blend.
Topping:
1/2 c lightly packed brown sugare
1 tblsp. cinnamon
1 tblsp. butter
Spread half of batter in 9x9 greased pan and sprinkle with 1/3 of topping and cover with rest of batter. Sprinkle rest of batter on top. Bake at 350°F for 45 min. Cool on wire rack.
Cold Cucumber And Yogurt Soup With Fresh Mint
1 tablespoon butter
1 cup chopped onions
1 teaspoon finely chopped garlic
4 cup peeled, seeded and sliced cucumbers
2 teaspoon curry powder
2 cup fresh or canned chicken stock
1 salt and freshly ground pepper
2 cup plain yogurt
1 cup peeled, seeded cucumbers cut into 1/4-inch cubes
2 tablespoon chopped fresh mint
1. Heat the butter in a saucepan and add the onions and garlic. Cook, stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
2. Put the mixture in a food processor and pulse to blend to a fine texture. Pour the mixture into a bowl. Chill thoroughly.
3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.
Recipe From: Chicago Tribune, 9/4/1988.
Cold Noodles With Tahini Dressing
1 lb vermicelli
3 tablespoon tahini
2 cloves garlic, finely
minced
2 tablespoon lemon juice
1 salt and pepper
1 tablespoon water
1/2 cup to 3/4 cup olive oil
Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired.
Roast Beef And Brie On Croissants
6 croissants, sliced
8 oz brie
1 1/2 lb cooked roast beef, sliced
4 lettuce leaves, or spinach, or you decide
mayonnaise
mustard (optional)
Set Brie out to reach room temperature. Slice croissants lengthwise, toast lightly. Spread Brie on halved croissant bottoms; spread mayonnaise on the other halves. Place the (rare, thin sliced) roast beef on Brie halves, add a leaf of lettuce to each, top with mayonnaise halves.
Hot Cabbage Salad (Warmer Krautsalat)
1 white or red cabbage head
salt
boiling water
4 slice bacon, diced
1/4 cup red wine vinegar
1 pepper, to taste
1/4 teaspoon caraway seed
Shred and wash the cabbage; drain very well. Place drained cabbage in a large bowl, sprinkle with a little salt, cover completely with boiling water, cover bowl and let stand 1 hour. In a skillet, fry bacon until crisp. In a small saucepan, heat vinegar until hot. Drain cabbage and place in a bowl or on individual plates. Pour hot vinegar over cabbage. Season with salt, pepper, and caraway seeds. Add bacon and drizzle with hot bacon fat. Serve at once. This recipe serves 4 to 6.
Note: This German recipe can be served as a first-course salad or as a vegetable side dish with grilled or roast meat. The success of this easy salad depends on the bacon and vinegar being very hot when poured over the cabbage.
Recipe From: The Original Baltimore Neighborhood Cookbook by Irina Smith and Ann Hazan (c) 1991.
Poached Sausage And Warm Potato Salad
1 1/2 lb red potatoes of similar
size
1/4 cup dijon mustard
6 green onions, minced
basic vinaigrette (see
recipe)
1/3 cup minced parsley
1/2 cup dry white wine
2 cup water
1 1/2 lb sausage (in 4-oz links)
In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a knife (20 to 25 minutes). Drain. When potatoes are just cool enough to handle, slice them about 1/4 inch thick and place in a bowl. Add mustard and toss gently to mix. Add green onions and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of the parsley.
In a large skillet over high heat, bring wine and 2 cups water to a boil. Add sausages and cover. Reduce heat to maintain a simmer and cook until sausages are firm and hot throughout (about 15 minutes).
Transfer potato salad to a warm platter. Surround with poached sausages. Garnish with the remaining parsley. Serve immediately.
Recipe From: The California Culinary Academy.
Basic Vinaigrette Dressing
1/2 teaspoon salt
1 pinch black pepper
1/2 teaspoon sugar
1/2 teaspoon dijon mustard
2 tablespoon red wine vinegar
6 tablespoon oil of choice
Add all ingredients to a shaker jar and shake very well just prior to use. Variations: Lemon Vinaigrette: substitute lemon juice for vinegar. Garlic Vinaigrette: add 1-2 cloves of minced garlic to dressing. Herb Vinaigrette: add 1-2 tablespoons of chopped herbs. Honey Vinaigrette: subsitute 1 teaspoon of honey for the sugar. Dijon Vinaigrette: add 3 tablespoons of additional Dijon mustard.
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