Recipes 10/23 & 10/24
Braised Mixed Greens w/ Caramelized Onions
2 Medium Sweet Onions
1/8 C Extra Virgin Olive Oil
6 – 8 C Mixed Greens, stems and ribs removed from large greens
2 cloves Garlic, finely chopped
1/2 C vegetable broth
1/2 tsp Tumeric
Halve and thinly slice both onions. Coarsely chop the greens, if large leaves, into large pieces. Add half of the olive oil to a saute pan and heat over medium heat. Add the sliced onions and toss with a wooden spoon to be sure all coated in oil. Once the onions begin to cook down and look more translucent lower the heat to low and simmer very slowly until golden. This make take 30 minutes. Stirring occasionally. You want the onions to cook slowly and release their natural sugars. The thinner the onion the less time they will take to caramelize. In a separate saute pan add the remaining olive oil and warm on medium heat. Add the greens and half of the garlic. Saute gently for a few minutes. When you can smell the garlic add the broth and turn heat to low. Cover and let simmer for 20 minutes. When greens are tender and broth is evaporated add the remaining garlic and tumeric. Let cook for additional minute then remove from heat. Toss together the caramelized onions and greens. Serve immediately. Season with salt and pepper to taste. (From guidednutrition.com)
Grilled Cheese w/ Garlic Confit & Arugula
8 thin slices rye country bread
1/4 C olive oil from Garlic Confit
(recipe can be found at foodandstyle.com)
8 oz aged Cheddar coarsely grated
2 large handfuls baby arugula
1/2 C Garlic Confit cloves
sea salt to taste
freshly ground black pepper to taste
Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the other 4 slices of bread. Place the garlic confit slices on top of the slices with the arugula and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil.
Heat a large heavy-bottomed frying pan to medium-high heat. Add the sandwiches, reduce heat to medium to medium-high, and sauté 4 to 5 minutes until golden brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden brown and the cheese has melted completely. Serve piping hot. (From foodandstyle.com)
Leek Potato Soup
1 lb leeks, cleaned and dark green sections removed
3 Tbls unsalted butter
Heavy pinch kosher salt, plus additional
14 oz potatoes, peeled and diced small
1 qt vegetable broth
1 C heavy cream
1 C buttermilk
1/2 tsp white pepper
1 Tbls snipped chives
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
(From The Food Network: Alton Brown)
Whole Pumpkin Pie Soup
1 whole baking pumpkin, rinsed
2 tsp vegetable oil
1 Tbls unsalted butter
1/2 small yellow onion, diced
1 tsp kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 C low-sodium chicken broth
1/2 C heavy cream
2 oz goat cheese
1 tsp fresh thyme leaves
Heat the oven to 375 degrees F.
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.(From The Food Network: Alton Brown)