Recipes 9/9

By admin|September 8, 2010|Information

Glazed Carrots & Turnips

3/4 lb turnips, cut into 1-inch pieces

3/4 lb carrots, cut into 1-inch pieces

2 tsps unsalted butter

1/2 tsp sugar

Kosher salt and freshly ground black


Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

(From The Food Network Kitchen’s)

Smothered Greens

2 tbls olive oil or butter

1 C chopped onion

1 tbls minced garlic

8 C chopped and washed greens, such as collards, turnips, mustards, red chard, or preferably, a blend of several

2 tbls apple cider vinegar

Salt and pepper

Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

(From: The Food Network: Susan Spicer)


1 bunch red beets, about 1 pound, tops trimmed, and scrubbed

1 small red onion, peeled and cut into eighths

2 medium carrots, halved crosswise

1 rib celery, halved crosswise

1 clove garlic, smashed and peeled

1 tbls olive oil

2 tsp kosher salt

1 sprig rosemary

3 C chicken broth, homemade or low- sodium canned

Freshly ground black pepper

1/2 C light buttermilk

2 dashes Worcestershire sauce (less than 1/4 tsp)

1 1/2 tbls chopped fresh dill

Preheat oven to 450 degrees F.

Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.

Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.

Ladle Borscht into bowls and garnish with dill.

(From The Food Network Kitchens)

Beef & Butternut Squash Stew

3 tbls olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 tbls minced fresh rosemary

1 tbls chopped fresh thyme

2 lbs stew beef, cut into 2-inch cubes

1/2 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

2 tbls all-purpose flour

1 C Marsala wine

1 lb butternut squash, trimmed and cut into 2-inch cubes

1/4 C chopped sun-dried tomatoes

3 to 4 C beef broth

2 tbls fresh chopped flat-leaf parsley

Crusty bread, for serving

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

(From the Food Network: Giada deLaurentis)

Swiss Chard Tart

2 pounds Swiss chard, washed and spun dry

4 tablespoons extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup

3 large eggs

Salt and freshly ground black pepper

1 cup freshly grated Parmigiano-Reggiano

1 C bread crumbs

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

(From The Food Network: Mario Batali)

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