Recipes 10/12 & 10/13
Bacon, Egg & Cheese Stuffed Crepes w/ Leeks & Tomato
1 C all-purpose flour
1 Tbls sugar
1/2 C milk
1/2 C water
4 strips bacon
1 leek, diced
3 tomatoes, seeded and diced
5 oz soft goat cheese
Kosher salt and freshly ground black pepper
Vegetable oil or nonstick spray, for cooking the crepes
In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.
Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute.
In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.
Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.
Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately. (From The Food Network:Rachael Ray)
Mashed Potatoes & Rutabaga w/ Lemon
2 lb rutabaga, peeled and cut into 2- inch pieces
2 lb Yukon gold potatoes, peeled and quartered
12 Tbls unsalted butter, at room temperature
1 1/2 C half-and-half, warmed Kosher salt
1 Tbls extra virgin olive oil
1 1/2 Tbls finely grated lemon zest
8 scallions, white and green parts, chopped
1/3 C finely chopped fresh parsley
1 1/2 cups fresh, unseasoned breadcrumbs
Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)(From The Food Network)
Confetti of Radishes & Carrots
3 medium radishes, peeled
4-6 medium carrots, peeled
8 oz feta cheese (or fresh chevre)
1/4 C extra virgin olive oil
2-3 Tbls rice wine vinegar
2 Tbls chopped fresh mint
2 Tbls chopped fresh dill
1 Tbls chopped fresh parsley
Salt & pepper to taste
Shred radishes and carrots in food processor or using a hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes eight servings. (From L’Etoile Restaurant courtesy of BOG member Aimee Hornagold)
Sauteed Swiss Chard w/ Onions
3 lb green Swiss chard (about 2 large bunches)
2 Tbls olive oil
2 Tbls unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Roasted Turnips w/ Balsamic Vinegar
2 large turnips
1 Tbls olive oil
1 Tbls balsamic vinegar
Additional 1 tsp balsamic vinegar for finishing
Salt and freshly ground black pepper to taste
Preheat oven to 425 F for convection or 450 F for regular oven. Peel turnips with knife, then cut into pieces about 1 inch square. Whisk together olive oil and balsamic vinegar and toss with turnips, then spread in single layer in roasting pan. Roast turnips 25-30 minutes, or until slightly browned and softened.
Remove turnips from oven and place into serving bowl. Toss with additional 1 tsp. balsamic vinegar, season to taste with salt and freshly ground pepper, and serve immediately. (I didn’t use much salt and only a tiny bit of pepper.)
Garlicky Baked Butternut Squash
2 Tbls minced fresh parsley
2 Tbls olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
3 1/2 lb butternut squash, peeled and cut into 1-inch cubes
1/3 C grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to a non-greased shallow 2-qt. baking dish. Bake, uncovered, at 40 degrees F for 50-55 minutes or until squash is just tender. (From allrecipes.com)