Sweet Potato Pie

Katherine — Mon, 05 Dec 2011 23:13:06 +0000

I was challenged over Thanksgiving to make a Sweet Potato Pie. I had only ever made a pumpkin pie before. I searched around and found this recipe which I doctored up with some more spices and it was delicious. Use your favorite pie crust recipe.

2 9-inch prepared deep dish pie crusts, unbaked

3 eggs, slightly beaten

1 cup sugar

3 cups mashed cooked yams, (I used the red ones with the orange flesh)

2 1/4 cups evaporated milk

1/2 cup butter, melted

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground ginger

3/4 tsp mace and/or nutmeg

1/2 tsp cloves

Preheat oven to 425 degrees.

In a large mixing bowl, thoroughly beat all ingredients together.

Pour the filling into the prepared pie crusts and place in the oven. Bak 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center come out clean. If crust starts to get too dark, cover crust with aluminum foil. Remove from oven and allow to cool to room temperature. Serve with whipped cream.

Green Olive Hummus

Katherine — Sat, 12 Nov 2011 17:05:43 +0000

My good friend brought some of this over to share at a party. Oh my gosh! It was so delicious and even my kids, who do not like hummus, loved it. I think they what makes it so yummy was the wonderful green olive flavor and the subtle cumin and spice. The lack of tahini makes it lighter and less cloying. This is super simple so enjoy.

2 cups cooked garbanzo beans, either canned or dried beans soaked and cooked

2 cups green olives, pitted

1 tsp cumin, or more to taste

1 tsp ground red pepper flakes, or more to taste

2 tbsp olive oil

2 cloves garlic

lemon juice, to taste

Put all ingredients in a food processor or a high powered blender. Blend and adjust seasoning to taste.

Candied Walnuts

Katherine — Tue, 27 Sep 2011 20:47:57 +0000

These walnuts are perfect on a salad with beets or goat cheese. I usually make a big batch and then freeze some so I have them on hand when I want to dress up any salad. It is important to boil the walnuts first to remove any bitterness.

1 pound walnut halves

1/4 cup honey

1/4 cup sugar

1/4 tsp salt

Preheat the oven to 350 degrees. Line 2 baking sheets with foil and spray with a nonstick oil spray. Place the walnuts in a small saucepan and cover with hot water. Place the saucepan over high heat and boil the walnuts for 5 minutes. Immediately tip the walnuts into a colander to drain. Place the honey, sugar, 1/4 cup water, and the salt in a medium saucepan. Bring to a boil over medium heat, then add the walnuts and stir until the mixture becomes dry, about 4 minutes. Transfer the nuts to one of the baking sheets, spread in an even layer, place the baking sheet in the preheated oven, and cook the nuts until they turn a nice brown color, about 12 minutes, turning the nuts a few times. Remove the nuts from the oven and transfer to the second baking sheet to cool.

As soon as the nuts are cool enough to handle, separate them from one another by rolling them around in your hands. When cooled completely, use on a salad or put in a freezer ziploc and freeze for future use.

Cream of Mushroom Soup

Katherine — Tue, 27 Sep 2011 20:36:06 +0000

I was making a hearty Central European kugel dish and I wanted a nice earthy soup to go with it. Thus, I created this lovely Cream of Mushroom Soup. It is not difficult to make and will definitely satisfy your tummy on a chilly autumn day. Enjoy.

8 cups homemade vegetable stock or 4 cups store bought stock plus 4 cups water

1 oz. package of dried porcini mushrooms

1 1/2 lb. mixed fresh wild mushrooms, such as shiitake, oyster, crimini, etc..

8 tbsp butter, room temperature

1 1/2 cups chopped celery

1 cup sliced shallots

1/2 onion, minced

3 garlic cloves, minced

1/2 cup dry white wine

1/2 cup dry sherry

1/4 cup flour

1/2 cup whipping cream

Sea salt

Black pepper

Put the stock and water in a pot. Add in the stems from the fresh mushrooms and the package of porcini mushrooms. Bring to a boil and allow to simmer for 30 minutes.

Meanwhile clean and slice the mushrooms. Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and sauté until onion is translucent. Add in garlic and saute a minute more. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes

Strain the stock and chop up the pieces of porcini mushroom and add them to the mushroom mixture.Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often. Stir in cream. Season with salt and pepper. If needed add a squirt of agave just to blend the flavors.

Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

Tomato, Marjoram, and Fennel Sauce

Katherine — Wed, 07 Sep 2011 18:41:34 +0000

I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.

1 tbsp olive oil

1/2 large onion, finely chopped

3 garlic cloves, minced

1 28oz can of diced tomatoes in their juice

1 tbsp tomato paste

1 tbsp dried marjoram

1 tsp fennel seeds (or I used fennel powder or even fennel pollen)

salt and pepper to taste

Heat oil in a heavy saucepan. Saute onions until tender. Add in garlic and saute one minute more. Then add in tomatoes and their juice, tomato paste, fennel and marjoram and some salt. Bring to a boil then reduce to a simmer. Simmer until sauce has thickened slightly, about 15 minutes. Season with salt and pepper.

You can serve this sauce chunky or puree it to get a smooth sauce.

Spinach and Romaine Salad with Tamarind Citrus Dressing and Pappadams

Katherine — Mon, 29 Aug 2011 16:06:12 +0000

This recipe was also part of my exploration of Indian food. Usually Indian salads are more of a small side dish, but I was looking for something that was more like our American salads with an Indian twist. I found it in this Tamarind Citrus Dressing. The crummbled pappadums made an interesting twist to the typical slivered nuts and bacon found on a spinach salad.

Serves 6

1 1/2 cups oil for frying

4 spiced pappadums

dressing:

2 1/2 tbsp warm water

Juice of one lime

1 tbsp honey

1 1/4 tsp tamarind concentrate

salt, to taste

1/3 cup vegetable oil

Salad:

10 oz. baby spinach

1 head Romaine lettuce

1 seedless cucumber, quartered lengthwise, then cut crosswise into 1/4 inch slices

Heat oil in a small fry pan. Fry pappadums one at a time, turning over once. They only take a few seconds on each side. Drain on paper towel and set aside.

For the dressing, whisk together all the ingredients except the oil. Then add the oil in a slow stream while constantly whisking. Season to taste.

Wash the spinach and dry. Wash the Romaine and shred it crosswise. Put in a large bowl with the cucumber. Toss with the dressing. Serve in a bowl with the pappadums crumbled into 1 inch pieces on top or tossed in.

Indian Roasted Cauliflower and Potato Salad

Katherine — Mon, 29 Aug 2011 15:55:36 +0000

I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.

Serves 6 – 8

7 red potatoes, washed and cut into large pieces

1 1/2 tbsp olive oil

1 red onion, diced

3 garlic cloves, minced

1 tsp ground ginger

1 1/2 tbsp garam masala

1 tbsp cumin seeds, crushed

2 tsp ground paprika

2 tsp ground turmeric

1 head of cauliflower, cut into florets

1 red bell pepper, chopped

1 Granny Smith apple, peeled and chopped (optional)

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tbsp lemon juice

sea salt, to taste

4 green onions, finely sliced

Preheat oven to 375 degrees. Cook potatoes in boiling salted water until cooked through. Drain and cool.

In an oven proof saute pan or skillet, heat the oil and saute the onion until softened. Then add garlic, ginger, garam masala, cumin seeds, paprika, and turmeric and cook for 1 minute. Add in cauliflower and stir to coat the cauliflower with the spices and oil. Put in the oven and roast until the cauliflower is just tender. Remove from oven and cool. Season with salt.

In a large bowl, combine the potatoes and cauliflower mixture. Add in bell pepper and apple pieces. Mix mayonnaise, yogurt and lemon juice to form a dressing. Mix dressing in with potato mixture and season to taste with salt adding more lemon juice if desired. Either mix in the green onions or serve with the green onions as a garnish.

Quinoa and Fennel Pilaf

Katherine — Wed, 03 Aug 2011 16:51:52 +0000

Quinoa is still my new favorite grain. This is a very flavorful side dish particularly if you like the sublte licorice flavor of fennel. If you want a stronfer fennel flavor add a little fennel powder or fennel pollen into the broth. I served this as a side to the Ratatouille Stuffed Portobello Mushrooms.

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 small fennel bulb, trimmed, cored, and cut into 1/4-inch dice

1 tablespoon unsalted butter

1 1/2 cups vegetable stock

1 tsp salt or more to taste

Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.

Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add stock and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

Ratatouille Stuffed Portobello Mushrooms with Goat Cheese

Katherine — Wed, 03 Aug 2011 16:47:04 +0000

Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday. It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.

1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble

Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes. Adjust seasoning.

Lay mushrooms out on a baking sheet, underside up. Spray with olive oil and sprinkle with some garlic. Broil in the oven until tender. Season with salt and pepper.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach and a little garlic; stir until wilted, about 2 minutes. olive oil in a large ovenproof pan that can be covered.

Place some spinach on each mushroom cap, top with ratatouille and crumble goat cheese over the top. Heat in a hot oven, 400 degrees, until heated through and the goat cheese is soft and melting. Serve.

Grilled Mahi Mahi with Slow Roasted Tomatoes and Lemon Oregano Oil

Katherine — Wed, 06 Jul 2011 16:59:26 +0000

These slow roasted tomatoes can be served with any grilled or roasted seafood or tossed with pasta or even used as a bruschetta topping along with a drizzle of the Lemon Oregano Oil. I think it is a perfect staple to make ahead and have in your refrigerator to spruce up any meal. Serve this fish with a light rice pilaf or some Israeli couscous or even quinoa.

Serves 6

6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice

For the fish:

3 lbs Mahi Mahi
Juice of one lemon
1/2 cup white wine
2/3 cup olive oil
sea salt and pepper to taste
1/2 cup Kalamata olives, cut in half
2 tbsp fresh cilantro, minced

Put oven rack in middle position and preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Combine lemon juice, white wine, olive oil and some salt and pepper in a shallow pan. Add in the fish fillets and marinate 15 minutes to 1/2 hour. Light a barbecue and cook the Mahi Mahi, about 6 minutes on each side. Serve on a plate and drizzle over the Lemon Oregano oil, sprinkle with olives and cilantro, and place two tomatoes on the side of each fish.