Zucchini, Red Pepper and Corn Enchiladas

31 03 2010
Last night I was playing with guacamole, and I thought these enchiladas would go nicely with the guacamole. They turned out great. This was the answer to some extra vegetables in my refrigerator, so don’t feel you have to use only zucchini, red pepper and corn. Experiment with other vegetables like maybe greens or broccoli. I like the smokiness that the chipotle peppers added to the dish.

Read the rest of this entry »


Comments : Leave a Comment »
Tags: , ,
Categories : Main Dish, Southwestern/Mexican

Vegetable Pot Pie

17 03 2010
pot pieWhenever I look in my refrigerator and find a plethora of vegetables, I know it is time to make a vegetable pot pie. Use your favorite savory pie crust recipe. I use my recipe I learned in Paris. It is one I teach in my cooking classes because it is hard to describe the process to make it on paper. Making pastry is truly getting the feel for it. This recipe for Pot Pie is a little unusual because I add saffron to the sauce. It adds a little gourmet touch over the basic white sauce found in most pot pies. The other night, I experimented with throwing in some of the cooked vegetables from a Moroccan stew and they add a whole new dimension of flavor. Also, I did not have any fresh mushrooms so I soaked some dried shiitake and sliced them. I added some of the soaking mushroom broth to the sauce instead in addition to vegetable stock and omitted the cream. So the moral of the story is to experiment when making a pot pie. Any filling goes so look in your pantry and refrigerator and see what you can come up with. Please report back if you have a great success story.
 
Read the rest of this entry »

Comments : 1 Comment »
Tags: , , , , ,
Categories : Main Dish

Tarragon Zucchini Soup

10 02 2010

My youngest, Gaelen, used to be a really picky eater especially when it came to anything green and healthy, but Grandma made this soup for us and he gobbled it down. Go Grandma!!! This is especially delicious in the summer when zucchini and fresh herbs grow prolifically, but these days you can get zucchini all year long. So when you are sick of the long winter and are dreaming of the lazy days of summer, try this soup.

1 tbsp. unsalted butter

1 tbsp. safflower oil

3 onions, chopped

1 ½ lbs. Zucchini, trimmed and cut into 1 inch pieces

2 carrots, thinly sliced

6 cups vegetable stock

1 ½ tbsp. finely chopped fresh tarragon, plus several stems tied in a bundle

1 cup milk

½ tsp. Sea salt

freshly ground black pepper

pinch of cayenne pepper Read the rest of this entry »


Comments : Leave a Comment »
Tags:
Categories : Soup

Next Entries »