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Recipes 9/12 & 9/13
1 Tbls unsalted butter, plus extra for
buttering the tins
2 1/2 Tbls all-purpose flour
2 Tbls very finely chopped pine nuts
1 small jalapeño, seeded and minced
6 Tbls whole milk
1/4 C grated Gruyere cheese
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 tsp Dijon mustard
1 large egg, separated
Preheat the oven to 400 degrees F.
Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.
Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeño. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.
Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving. (From The Food Network(TFN): Sara Moulton)
Turnip Greens & Potatoes
1/3 C extra virgin olive oil
2 Tbls sherry vinegar
Juice of 1/2 lemon
2 cloves garlic, pureed with salt
1/2 tsp paprika
Salt and freshly ground black pepper
1 lb new or red waxy potatoes, cleaned
1 Tbls olive oil
1 lb turnip green leaves, washed
In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.
Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
Serve warm or room temperature.
(From TFN: M.S. Milliken & S. Feniger)
12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
6 oz cream cheese, softened
1 1/2 C grated Monterey Jack or mozzarella
1/2 tsp ground cumin
1/2 tsp cayenne, or less, to taste
2 large eggs
2 Tbls milk
8 tsp Essence, recipe follows
1 C panko crumbs, or fine dry breadcrumbs
1/2 C all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
Essence (Emeril’s Creole Seasoning):
2 1/2 Tbls paprika
2 Tbls salt
2 Tbls garlic powder
1 Tbls black pepper
1 Tbls onion powder
1 Tbls cayenne pepper
1 Tbls dried leaf oregano
1 Tbls dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
(From TFN: Emeril Lagasse)
Beef & Cabbage Taco Casserole
2 medium potatoes
1½ C shredded cheddar cheese
1/2 tsp pepper
1/4 tsp onion salt
1 lb. ground beef
1½ C shredded cabbage
4 oz. chopped green chili peppers
8 oz. taco sauce
Peel and shred potatoes to make 1½ cups. In large bowl toss together potatoes, 1/2 cup shredded cheese, 1/4 teaspoon pepper, and 1/8 teaspoon onion salt. Press into the bottom and up sides of a greased 1 quart shallow baking dish. Bake in a 350° F oven for 20 minutes. Meanwhile in a skillet brown ground beef. Drain well and set aside. In same skillet stir fry cabbage over high heat 2 to 3 minutes. Remove from heat and stir in ground beef, green chili peppers, 1/2 cup taco sauce, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Mix well. Mound into partially baked potato crust and bake 20 minutes. Top with remaining 1 cup cheese and bake 2 to 3 minutes more or until cheese is melted. Let stand 10 minutes before serving. Serve with additional taco sauce if desired. (Thanks to B.O.G. member Lindy Davidson for this recipe-From: amishshop.com)
8 plum tomatoes, diced into small pieces
1/2 red onion, diced
3 Tbls chopped fresh cilantro
1/2 head red cabbage or 1/2 head green cabbage, cut into small pieces
1 clove garlic, minced
1 jalapeno pepper, diced
2 limes, juiced,use the juice,discard the fruit
1 tsp salt
1/2 tsp sugar
Combine all ingredients. Chill for a few hours. Serve with tortilla chips. (From food.com)
Oven Fried Eggplant
1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray
Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden. (From food.com)