Cucumber in Garlic Sauce suàn ní huáng guā (蒜泥黃瓜)

With the hot summer here in Az. a cool dish is warranted. We first had this dish about 4 months ago at a new Restaurant in Tempe, Az. called Miu's Cuisine  and found it to be delicious and refreshing. So we set about to recreate it at home and are pleased with the results ---so enjoy.

 INGREDIENTS:

5  Persian or Chinese cucumbers, about 1 lb. *

Cilantro for garnish

Dressing:

4 clove of Garlic

2 Tbsp rice wine vinegar

2-3 pinches of sugar

Scant 1/4 tsp sesame oil

pinch crushed Sichuan pepper

PREPARATIONS:

Wash the cucumbers and Roll cut to 1 x 1 chunks. The chunks would give you a more substantial texture than the slices. Sprinkle 1/2 tbsp of salt and mix with the cucumber chunks. Let it sit for half an hour, rinse the cucumbers then let drain. Squeeze out the excess liquid with your hands in a towel.

Crush the Szechwan pepper in a mortar and pestle.

Wash the cilantro shaking off the water. Cut the leaves from the stems and chop very coarsely.

In a small bowl, mix together the vinegar, sugar, pepper and sesame oil. Adjust the seasoning to taste. Peel and crush the garlic with the side of a cleaver then roughly chop and add to the dressing.   (May be prepared in advance to develop the flavor)

Pour over the cucumber, toss and sprinkle with cilantro. Chill 1/2 to 1 hour before serving.


* Persian Cucumbers are quite small, only about 5-6 inches in length and about 1 to 1-1/4 inches in diameter. They are thin skinned and have very small seeds.
 

Spicy Brussels Sprouts and Carrots

A nice way to prepare a festive side dish for the holidays. It's good even for those who don't like Brussels Sprouts

INGREDIENTS:

3/4 cup fresh Brussels sprouts or (thawed frozen )
3/4 cup sliced carrot
½ cup water
1/4 cup mayonnaise
2 tsp prepared horseradish
1 Tbsp shallot
1/8 tsp salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 tsp butter melted
1 Tbsp fresh parsley

PREPARATION:

Wash the sprouts removing tough outer leaves and cut in half. Wash, peel and waffle cut (or diagonal slice) the carrots. Peel and finely chop the shallot. Mince the parsley.

In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horse radish, shallot, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot tossing to coat.

Melt the butter and mix in the bread crumbs

COOKING:

Transfer to a greased 2-cup baking dish. Sprinkle the buttered crumbs on top. Bake, uncovered, at 350 deg for 10-15 minutes or until lightly browned. Sprinkle with parsley.

Yield: 2 servings.

Adapted from: —Barbara Ferster, Richfield, Pennsylvania

White Asparagus

I have received in excess of 160 now 2,300 "hits" on roasted white asparagus and it's preparation. That leads me to believe further investigate the subject is warrented and to render an analysis and consensus on the subject.
White asparagus is grown "white" by excluding light from the stalks as they grow. Dirt is mounded around the emerging stalk, preventing the plant from producing chlorophyll; thus there is no green color to the stalks. To my intuition, this process simply extends that "white stump" at he base of green asparagus that is snapped off as the tough part of the stalk. Following that line of reasoning, the only tender part would be the tip. Even peeling the white stalks, they continue to be tougher then green.

It has been said in the literature that: "White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus." which I emphatically reject. Perhaps the writer has an "inn" with growers in Germany, where the best are grown and the main source of the larger stalks that do tend to be more tender.

Asparagus in General is a member of the lily family, also includes onions, leeks and garlic.

Skip the white and go for the green or better yet try the Purple.

Purple Asparagus

Purple asparagus (also known as Burgundy asparagus) has a mild, nutty flavor and is sweeter than green asparagus because it has about 20% more sugar. It is grown just as green asparagus but is so tender, it can be served raw. It does however turn green when cooked.

Preparation:

Use a potato or vegetable peeler to peel the skin from the stalk. Then cut off ½ to 1" from the base. Rinse thoroughly to dislodge any sand or grit.

From here, either roast, boil, stir-fry, steam or grill the stalks. BUT The best recommendation for white spears is to boil them. Asparagus have a short cooking time of a few minutes.

Choosing Asparagus:

A common misconception is that thin spears are young shoots and therefore more tender. The fact is the thicker the spears, the more tender they will be, especially with white spears. Stay away from he bundles of "grass" as they are the first picking and tend to be stringy.

Asparagus can best be kept in the refrigerator and consumed within a few days. Place about a ½ cup of water in a plastic bag, stand the spears in it, seal the bag and put it in the refrigerator door in an upright position.

Roasted Asparagus

We started roasting with White Asparagus and found it to be disappointing. Louisa came up with this recipe with which we were quite pleased.

INGREDIENTS:

1 pound asparagus
2 Tbsp extra-virgin olive oil
2 garlic cloves
½ tsp fresh lemon zest
¼ tsp Red pepper
Lemon Peel strips for garnish

PREPARATION:

Wash the asparagus then trim about ½'' from the ends and peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the lemon, using a "Strip Peeler", peel three or four 6" to 8" strips from it. Tie a knot in the middle and put them in ice water to firm up. Then zest the ½ tsp. of zest.

Peel the garlic and press it through a press into a large zipper bag. Add the oil, Red pepper and lemon zest, mix by massaging the bag. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so.

Preheat oven to 425°.

Then arrange the spears on an oven proof dish or baking sheet in a single layer.

ROASTING:

Roast just until tender, about 8-10 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Serve them up with the lemon curls as garnish.

Oven Roasted Broccoli

Broccoli you either love it or hate it. After a while, steamed just doesn't have enough flavor, so here's a way to "spice" it up with hot red peppers and then oven roasting it. Always peel the stalks as the outer layer is tough and stringy.

INGREDIENTS:

¾-1 pounds broccoli crowns

3+ Tbsp olive oil

2 garlic cloves

½ tsp lemon zest

½ tsp dried red pepper flakes

PREPARATION:

Wash the broccoli and cut it into florets, using a vegetable peeler, peel the lower portion of the stalks. Dry thoroughly. Zest the lemon. Red pepper flakes if you can't buy them, follow the link.

Peel and press the garlic through a press into a large zipper bag, add the oil, Red pepper flakes and lemon zest, mix by massaging the bag. Then add the broccoli, tossing to distribute the oil through the florets. Set aside and let is rest for an hour. Pour into a baking dish and grind some fresh black pepper on it.

Preheat oven to 425 deg

COOKING:

Place the dish in a preheated oven and roast 10-15 min. Check for browning, continue roasting until broccoli just starts to brown. Garnish with red peppers and Serve.

Juicy Roast Pork with Vegetables

For this recipe, we used a pork tenderloin, but caution you to use only all natural pork. Avoid the "Tenderized" verity as the "stuff" that's added changes the flavor and just plain isn't good for you. Also my preference is for fresh carrots as the sanded "baby" ones tend to be tough, flavorless and woody.

I think you will find this a very tender, juicy way to roast pork.
 
INGREDIENTS:

1 to 1-1/4 lb Pork roast Loin or tenderloin
1 med. shallot
1/2 lb fresh carrots (not baby!)
10 baby red potatoes (B size)
1 tsp Italian seasoning
1/8 tsp ground red pepper
1/8 tsp pepper
1 bay leaf
7 ounces chicken broth (low sodium)
1 Tbsp water
1 Tbsp cornstarch

PREPARATION:

Peel and thinly slice the shallot. Wash and halve the baby potatoes. Peel and wash the carrots, then cut into 1-1/2" lengths on the diagonal. Wash the pork roast removing most of the fat.

Make several crosswise cuts about 1" deep across the roast . Insert slices of shallot into each cut, save the leftover shallots. Combine all the spices except the bay leaf in a small bowl mixing well. Mix the water and cornstarch blending until smooth

Place roast in ovenproof Dutch oven pouring the broth around it. Spread spices evenly over the roast. Place remaining shallots, carrots, potatoes and bay leaf around roast.

COOKING:

Cover bake at 325°F for 2 1/4 hours. Remove the roast to a cutting board, cover with a foil tent, while making the gravy. Remove the vegetables to a bowl with a slotted spoon.

Gravy: Bring pan juices to boil; boil 10-12 minutes or till reduced to half.

Discard bay leaf. Add the cornstarch mix to the pan. Continue cooking and stirring until the gravy thickens.

Slice the roast into 3/4" slices and arrange on a serving platter, surround with the vegetables. Pour the gravy over and garnish with parsley sprigs.

Adapted from a recipe by ShaGun on April 05, 2005

Roasted White Asparagus

White Asparagus should the an epicurean treat, certainly gourmet at least. However, after preparing them last evening, it was disappointing to say the least. They were tasty, but not tender and somewhat stringy, even after peeling the stalks. My recommendation - save your money and prepare this recipe with Green Asparagus, but reduce the roasting time a little.

INGREDIENTS:

1 pound white asparagus, ends trimmed
1 Tbsp extra-virgin olive oil
1/2 tsp fresh lemon zest
1 Tbsp fresh rosemary
Dash of salt
1/2 tsp fresh ground pepper
parsley flakes for garnish

PREPARATION:
Wash the white asparagus then trim about 1/2'' from the ends. Then peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the rosemary shaking off the water and chop finely.
Zest the lemon into a zippered bag, add the olive oil, rosemary, salt and pepper mixing to combine. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so. then arrange the spears on an oven proof dish or baking sheet in a single layer.

Preheat oven to 400°.


ROASTING:

Roast just until tender, about 12-15 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Oven Roasted Chicken Breast with Vegetables

The weather has turned damp and chilly here in Arizona so what better time to revisit an old favorite of Louisa's. First dredging the breasts in spiced olive oil and then Hot roasting at a high temperature seals in the juices. I think you will find "Oven Roasted Chicken Breasts with Vegetables" quite tender juicy and flavorful.

INGREDIENTS:

1 lb. chicken breast boneless, skinless halved *
3 large shallots
1 red bell pepper
½ pound small red potatoes (Size of a quarter)
2 garlic cloves
1 Tbsp fresh rosemary
1 tsp fresh thyme
1 tablespoon fresh lemon juice
3 Tbsp extra virgin olive oil (divided)
½ cup chicken broth(low Sodium)
Rosemary sprigs for garnish

* It is essential that you use the ½ chicken breasts as the size cooks precisely temp and time wise with the vegetables. I tried substituting the same weight of "Tenders". They were TOUGH!!!

PREPARATION:

Wash the chicken breasts, remove any fat and connective tissue; pat dry with a paper towel.
Wash the rosemary and thyme, shaking off the water, then finely chop. Peel the garlic and squeeze through a press. Juice the lemon.

Combine the lemon juice, ½ of the rosemary, ½ garlic and thyme in a soup bowl with 1 Tbsp of olive oil. Then dredge the chicken breasts in it and set aside while preparing the vegetables.

Peel the shallots and blanch in boiling water for 2 minutes, then cut in halve lengthwise.
Wash the pepper, removing the core and white ribs. Cut into 1” squares. Scrubbed the potatoes removing any markings; cut them in half .

In a large ovenproof skillet add the remaining garlic and rosemary, thyme, 2 Tbsp of olive oil, the bell pepper, red potatoes, shallots and fresh ground pepper to taste. Gently toss to coat being careful not to dislodge the shallots. Arrange the chicken on top of the vegetable mixture.

Preheat the oven to 450 deg.

COOKING:

Place the skillet in the upper 1/3 of the oven and roast the chicken and vegetables for 20 minutes at 450 deg., reduce the temperature to 375 deg. Continue roasting for about 10 to 15 minutes more, or until the chicken is springy to the touch. Timing is important so as not to overcook the peppers. The potatoes should be creamy and the peppers still firm.

Move the chicken and vegetables to a waiting platter arranging the vegetables around the breasts. Cover with a foil tent to retain the heat.

Put the skillet on a hot burner and stir the broth, scraping the bottom of the pan to dislodge any adhering bits. Bring to a rapid boil and stir for 1 minute. Pour the sauce over the chicken and garnish with the rosemary sprigs.

Serves 2.

Dinner- revisiting two favorites Lamb and Asparagus

Sunday is always special at our home and yesterday was just a little more so. My lovely wife prepared the delicious meal depicted here, Rack of Lamb Roasted with Spiced Crust  and  Sautéed Asparagus with Shallots. I must say it was a truly wonderful combination. If you haven't given either of the recipes a try, do so, you won't be disappointed.

Baked Sole with Asparsagus

This is a very easy meal to prepare. The longest is peeling the asparagus. And no the asparagus does not taste fishy.

INGREDIENTS:

2 large or 4 small sole or flounder fillets, 3/4 lb.

1 lb. asparagus, smaller-size stalks

freshly ground pepper

1 Tbs. unsalted butter

Zest and juice of 1/2 lemon

1/2 Tbs. all-purpose flour

1/2 cup chicken broth

PREPARATION:

Wash the Asparagus and cut I” off the bottom. Peel the stem below the leaf buds. Wash the fish, removing any fat and check for bones. Butter a shallow 9-by-13-inch baking dish.

Preheat an oven to 425°F

Arrange the asparagus spears in a single layer in the prepared dish and season lightly with salt. Season the fish fillets on both sides with pepper and place them on top of the asparagus. If smaller, overlap pairs of fillets to make single thicker portions

COOKING:

Bake until the fillets are beginning to flake at the tail ends and the asparagus is tender-crisp, about 10 to 12 minutes, depending on the thickness of the fillets.

PREPARE THE SAUCE:

Meanwhile, in a saucepan over low heat, melt the butter with the lemon zest. Whisk in the flour and cook, whisking, until the mixture just begins to color, about 3 minutes. Add the broth and lemon juice and whisk vigorously to break up any lumps. Cook the sauce, whisking occasionally, until thick, about 7 minutes. Season with pepper.

Spoon the sauce over the fillets garnish with lemon slices or parsley and serve immediately.

Grilling Combination

A couple of nights ago it was just beautiful. So I started up the grill and toasted up some Spiced Grilled Onion Slices along with Mesquite Grilled Shrimp. An Ideal combination to grill as the shrimp take about 6 to 8 min. and the onions take about 12 to 14 min.


After getting the grill nice and hot, sprinkled some soaked Mesquite chips on the charcoal and put on the onions, closed the cover and let them cook for about 6 min. Opened the cover and added the shrimp skewers. After they were on, I carefully turned the onions over and drizzled the remainder of the marinade on them. Closed the cover and let them cook for about 3 min, then turned the shrimp over. Another 3 min and everything was done.

Served up with some wild rice, we had a feast. It's nice to revisit recipes that we thoroughly enjoy.

Szechuan Broccoli (Szechwan) (Chow Jai Lucai)

Some time ago when I published the Prawns with Walnuts recipe I promised to give my recipe for Szechwan Broccoli fashioned after the same restaurant presentation of this dish. I will caution that it is intense in HEAT- be forewarned, but enjoy.

INGREDIENTS:

2 Pound Broccoli
2/3 cup chicken stock (reduced Salt)
1 clove garlic
½ tsp. salt
1 Tbsp Soy sauce (reduced sodium)
1 Tbsp cornstarch
¼ cup chicken stock or water

SPICES

1 slice ginger, large slice
5 each red chili peppers dried (or 3 Fresh)

PREPARATION:

Wash the broccoli, cut the florets off the stems into pieces about 2" long. Peel the outer husk of the stem and cut into pieces 2" long, about 1/2" across. Place in a colander to drain.

Cut the red chili peppers into 3 to 4 pieces, removing the seeds that fall out. Peel the ginger and garlic and mince. Combine the ginger and chili peppers in a small bowl (Spices).

Mix the cornstarch with 1/4 cup of broth in a small bowl.

COOKING:

Heat a 14” wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Continue heating until a slight bit of smoke appears from the oil. Add the Spices and S/F* 10 sec. Followed by the garlic. Do not let the garlic brown. Add the broccoli and S/F vigorously for about 1-1/2 min., making sure that all of it comes in contact with the hot oil. If there doesn't seem to be enough to coat all the broccoli add another Tbsp. or 2 of oil. Don’t let the broccoli sit as it will scorch!

Add 1 tsp. of salt to set the green color and S/F for an additional min. Pour in the 2/3 cup of broth and allow it to come to a slow boil. Reduce the heat and COVER. Allow it to simmer and steam for about 6 min. NO MORE! Remove the cover and add 1 Tbs. Soy Sauce and S/F 1 min.

Re-stir the cornstarch /broth mix and add to the wok. Raise the heat to high and S/F to thicken the sauce (about 1 min.).Scoop out to a serving dish and arrange neatly.

Just a note of caution, this recipe is VERY HOT, if you are not used to your food being hot, reduce to 3 chili peppers. Looks like a lot of juice, but it's OK! It absorbs.

*  S/F is short for stir frying - Using a wok hok and wok chuan to rapidly move the wok contents about without letting them sit in one place.

Hot and Sour Chinese Cabbage (Suan La Bai Cai) 酸辣白菜

And for our last stop on the journey, Peking, China. I know they like to call it Beijing now, But it’s hard to give up old habits. It’s still the same place and we will enjoy a very hot blend of Napa Cabbage in a fiery red pepper sauce. Although attributed to Peking, it is enjoyed in several provinces of China.

INGREDIENTS:

2 pounds Napa or Celery Cabbage
1Tbsp sherry
1Tbsp sesame oil
2 slices ginger, shredded

SEASONINGS:

6 red chili peppers, dry
2 tsp Szechwan pepper corns crushed

SAUCE:

1 Tbsp soy sauce
1 Tbsp sherry
¾ tsp salt
2 tsp sugar
2 tsp vinegar, Chinese black
1 tsp cornstarch

PREPARATION:

Separate the cabbage stalks at the base, soak in cold water and wash well under running cold water. Set aside to drain. Cut the central white stem from the stalks and cut into 2" squares, keeping separate. Cut the leafy part into 2" squares and keep separate.

Clean the ginger and chop finely. Cut the chili peppers into 4 to 5 pieces, removing the seed.

Crush the Szechwan pepper corns in a mortar ‘n pestle.

Seasonings: Just the black/brown powder from Szechwan pepper, combine with the red pepper flakes.

Measure out the Sauce ingredients into a small bowl and mix well. Set aside. Separately measure out the sherry.

COOKING:

Heat the wok hot, just 'till smoke; add 1 Tbs. peanut oil heat just 'till smoke. Add the cut stalks of the cabbage and Stir-fry over high heat for 30 sec. add the sherry continuing to Stir-fry 30 sec. longer. Add the remaining leafy part of the Chinese cabbage and Stir-fry for 1 min. Remove to a strainer and let drain.
Heat the wok just 'till smoke, add 1 Tbsp peanut oil; Heat just ‘till smoke. Add the Seasonings and Stir-fry 1 min. until the chili peppers are black. Add the ginger, S/F 30 sec.

Return all of the cabbages to the wok toss to combine. Re-mix the Sauce and add to the wok, toss lightly over high heat. Continue to Stir-fry until the sauce thickens. Add Sesame Oil, toss to combine and scoop out to a waiting dish.

Boston Baked Beans

We shall continue our trip now with a journey to Boston, Massachusetts to sample a century’s old staple and the source of the nick name “Beantown”.

Just a little history here: During the 1700’s and later, a staple of Boston was beans baked in molasses for several hours. At the time, Boston received molasses as part of the Rum making process used in the Triangle Trade. The Caribbean Islands grew sugar cane which processed into sugar resulting in molasses as byproduct. The molasses was shipped to Boston. There it was made into rum which was sent to West Africa as payment for slaves who were shipped to the West Indies.

This recipe is an adaptation of the beans served at the Durgin-Park Restaurant which dates back to the American Revolution and is famous for its Boston baked beans, prime rib, indian pudding and apple pan dowdy.

INGREDIENTS:

1-½ pounds navy beans

1/2 tsp baking soda
1 pound salt pork
1 medium onion
4 Tbsp turbinado sugar *
1 cup Grandma’s molasses **
2 tsp dry mustard
1/2 tsp pepper

* Natural sugar made by partially refining sugar cane extract
** Do not use Peter Rabbit brand

PREPARATION:

Soak beans overnight. In the morning, rinse the beans in a colander. Add the beans to a Dutch oven and fresh water just to cover and the baking soda. Loosely cover the pot, bring to a boil and gently boil for 10 minutes. Watch them as they have a tendency to froth over (It’s a real mess to clean up). Drain beans in a colander and run cold water through them. Set aside. Peel the onion and leave uncut.

Preheat oven to 300° F

Dice the salt pork into 1-inch squares. Put half of the salt pork on the bottom of the 4 qt. bean pot (ours is a McCoy #343), along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans. Don’t fill the pot past the bottom of the shoulder as they will boil over.

Mix the sugar, molasses, mustard and pepper with 3 cups of hot water and pour over the beans.

BAKING:

Cover the pot with the lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve.

Reheating the beans at 325 deg for 30-45 min. the following days only enhances the flavor, but do add more water. If it seems too much, just freeze the extra, they store well

--- Yields ten full servings.

Recipe is adapted from the original Durgin-Park Restaurant, Boston, MA

Sautéed Asparagus with Mushrooms

I know another Asparagus recipe – well the wife says it’s the best one yet! So give it a try. I used the Criminis

INGREDIENTS:

1 Pound fresh asparagus
4-6 ounces fresh mushrooms (shiitake, cremini, baby bellas, or portabellas)
2 Tbsp. butter
3 shallots
2 slices of fresh ginger (or 2 tsp ground)
¼ tsp Fresh ground Black pepper
1/4 cup Marsala wine
1 tsp orange zest
Orange slices (optional)

PREPARATION:

Wash the mushrooms and pat dry, remove stems and thinly slice. Cut ½” off the bottom of asparagus and peel about 2/3 the length of the spears. Peel and thinly slice the shallots. Slice off the ginger, peel and smash it with the side of a heavy knife or cleaver, keeping it in one piece. Zest the orange.

SAUTÉING:

Heat a skillet or sauté pan over medium high heat. Melt the butter; add the shallots and smashed ginger. Sauté until just tender. Remove the ginger, add the asparagus and mushrooms. Season with pepper and sauté for 2 minutes. Add the Marsala, cover, reduce heat to a simmer and cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange zest. Simmer for another minute or so until the asparagus can just be pierced with a knife.

Garnish with orange slices

Roasted Green Beans with Shallots and Almonds

Well there are many recipes for preparing Green Beans out there. Here is my interpretation.

INGREDIENTS:

1 lb. young tender green beans
3 Tbsp olive oil
4 shallots
1/4 cup slivered or sliced almonds
1 Tbsp lemon zest
2 Tbsp fresh parsley
Freshly ground black pepper

PREPARATION:

Toast the Almonds: Spread nuts in one layer on un-greased shallow baking tray. Preheat oven to 350 degrees F. Toast for 10 to 15 minutes, stirring occasionally, until golden

While they toast, wash and trim the green beans, let drip in a colander, shaking most of the water off and put on a towel and dry. Peel the shallots and slice thinly. Wash, shake off excess water, remove the stems and chop the parsley. Zest the lemon with a grater.

Combine the almonds, lemon zest, and parsley in a small bowl.

Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil, shallots and several turns of a pepper mill.

ROASTING:
Roast until just barely cooked through and showing brown, about 15 to 18 minutes. Transfer green beans to a platter and sprinkle with the almond mixture.

Recipe adapted from one by  Bobby Flay, Food Network

Roasted Turnips with Shallots and Garlic

Well folks, I don’t know if you ever liked turnips or not, BUT you will have to try these and I guarantee you will say “WOW” they are wonderful! Give them a try.


INGREDIENTS:

¾ pound White Purple topped turnips

6 – 8 small cloves garlic

2 shallots

1-1/2 Tbsp olive oil
1 tsp fresh rosemary or thyme, or ½ tsp dried rosemary or dried thyme
ground black pepper

PREPARATION:

Wash, peel and cut the turnips into 1 1/4-inch pieces. Peel the shallots, cut in half lengthwise. If using fresh herbs, wash, shake off water, and strip the leaves from the herbs then chop, other wise crush the dry herbs. Peel the garlic, if large cloves cut in half.

Add the oil and herbs to a large bowl and mix well. Add the turnips and toss to coat. Add the shallots and toss again. Put the mixture (excluding garlic) into a roasting pan large enough to hold them in a single layer without crowding.

Pre Heat oven to 375 deg.

ROASTING:

Put the pan in preheated oven and roast, stirring the vegetables after 15 min. After another 15 min, remove from the oven and stir again, add the garlic cloves. Raise heat to 425 deg. continue roasting until tender and evenly browned, 15 to 20 minutes.

Sprinkle with pepper, garnish with Rosemary sprigs and serve hot.

Adapted from Cook's Illustrated

Southern Comfort Glazed Carrots

Here’s a “Blast from the past”. We’ve been making carrots this way for years. The recipe comes from a Southern Comfort flyer from the 1960’s


INGREDENTS:

20 oz. carrots (Fresh, not “baby”)
¾ cup of Lt. Brown Sugar
¼ Lb. butter
¼ cup Southern Comfort liquor

PREPARATION:
Wash and peel the carrots and crinkle cut. Mix with the other ingredients in a sauce pan.

COOKING:

Cover and bring to a boil; reduce heat and simmer for 25 minutes or until crisp-tender. Remove the cover and simmer for another 5 minutes.

Garnish with fresh parsley or rosemary. Serve hot

Here's the Crinkle cutter.

Sautéed Asparagus with Shallots

Another tasty way to prepare Asparagus. Just think only a few years ago steaming or boiling was about it.

INGREDIENTS:

1 Pound fresh asparagus

2 medium shallots
2 tsp lemon juice
1 tsp fresh thyme leaves
1 Tbsp butter
¼ cup dry white wine

PREPARATION:

Peel and finely slice the shallots. Squeeze the juice of the lemon and set it aside. Wash and strip thyme leaves their stems and chop.

Trim off the bottom ½ inch or so, of woody stems at the bottom of the asparagus then peel the lower 2/3 of the asparagus stalks.

COOKING:

Heat a heavy-bottomed sauté pan over medium-high heat; melt the butter. Add the shallots and sauté for 2-3 minutes or until it turns slightly translucent. Add the wine and let it simmer for a reducing to about half.

Add the asparagus and sauté for 3-4 minutes or until its bright green and tender but still firm to a paring knife. Add the thyme and the lemon juice, sauté for another minute.

Season to taste with pepper scoop onto a platter arranging neatly and garnish with lemon peel strips and serve.

Roasted Cauliflower with Mushroom Sauce

Here’s another tasty way to prepare Cauliflower.

INGREDIENTS:

1 Head cauliflower
2 Tbsp olive oil
1 clove garlic
1 Tbsp fresh rosemary
1 tsp thyme
Pepper to taste
Part II
1-1/2 cups cremini mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp shallots
White wine
Pepper
Rosemary sprigs

PREPARATION:

Wash the cauliflower and separate it into split florets, pat dry. Press the garlic with a press. Wash the rosemary, remove the leaves from stalk and chop finely. Place the oil, garlic, rosemary, thyme and pepper in a bowl, stir to mix. Add the florets and mix to coat getting it into the crevices.

Wash and slice the mushrooms, pat dry. Peel and finely minced the shallot
Preheat the oven to 350 deg.

COOKING:

Spread florets on baking sheet and roast for 15 minutes at 350 deg. and brown an additional 15 min at 425 deg. or until edges brown.

Part II Mushroom Sauce:
While the florets are baking, heat the oil and butter on medium-low heat in large skillet. Add mushrooms and shallot. Sauté mushrooms until dark and tender, and add a splash of white wine and a sprinkle of pepper to taste. Pour over the roasted cauliflower, garnish with rosemary sprigs and serve.