VEGETABLES
Creamed Kale with Caramelized Onions
3 large onions sliced into fine rings
1 to 1 1/2 pounds kale, center stalks removed.
6 Tablespoons butter
1 cup heavy cream
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1/4 teaspoon white pepper
2 teaspoons cornstarch or flour
salt to taste.
Cook the onions slowly with half the butter until brown and sweet. Takes at least 20 minutes, stirring frequently.
Cook the kale in lightly salted water until tender. Drain, rinse, and slice into 1/2 inch ribbons.
Add the cornstarch or flour to the cream, add the spices and whiz in a blender.
Pour the cream mix into a saute' pan with a cover and warm until a bit thickened. Add the kale, cover and cook just a few minutes.
Stir in the onions and correct the seasoning.
1 to 1 1/2 pounds kale, center stalks removed.
6 Tablespoons butter
1 cup heavy cream
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1/4 teaspoon white pepper
2 teaspoons cornstarch or flour
salt to taste.
Cook the onions slowly with half the butter until brown and sweet. Takes at least 20 minutes, stirring frequently.
Cook the kale in lightly salted water until tender. Drain, rinse, and slice into 1/2 inch ribbons.
Add the cornstarch or flour to the cream, add the spices and whiz in a blender.
Pour the cream mix into a saute' pan with a cover and warm until a bit thickened. Add the kale, cover and cook just a few minutes.
Stir in the onions and correct the seasoning.
Colcannon
Colcannon is a traditional Irish dish, generally served in the early winter after the potatoes have been harvested and when the kale is at it's best. If you're growing the kale (it's easy) it tastes best after a heavy frost and can be picked in early winter even after a snowstorm.
1/2 pound fresh kale or 2 cups frozen chopped kale
1 cup of thinly sliced scallions
1 to 2 Lbs. potatoes
milk and/or cream or sour cream
butter
salt and pepper
(This doesn't have to be an exact recipe --- use ingredients in proportions you like.)
If using fresh kale, remove all stems then chop the leaves well. Cook the kale, frozen or fresh, until very soft, 15 to 20 minutes.
Add the scallions to the kale about 2 minutes before they are done. Drain well.
Chop the potatoes and boil in salted water. (I scrub but don't peel potatoes.)
Partly mash the potatoes adding milk, cream, or sour cream as you wish. Potatoes should still be lumpy.
Adding plenty of butter, mix all together and season to your taste.
Keep warm in the oven until serving.
Serve with a large piece of butter in the middle, melting over the tip of the mound.
1/2 pound fresh kale or 2 cups frozen chopped kale
1 cup of thinly sliced scallions
1 to 2 Lbs. potatoes
milk and/or cream or sour cream
butter
salt and pepper
(This doesn't have to be an exact recipe --- use ingredients in proportions you like.)
If using fresh kale, remove all stems then chop the leaves well. Cook the kale, frozen or fresh, until very soft, 15 to 20 minutes.
Add the scallions to the kale about 2 minutes before they are done. Drain well.
Chop the potatoes and boil in salted water. (I scrub but don't peel potatoes.)
Partly mash the potatoes adding milk, cream, or sour cream as you wish. Potatoes should still be lumpy.
Adding plenty of butter, mix all together and season to your taste.
Keep warm in the oven until serving.
Serve with a large piece of butter in the middle, melting over the tip of the mound.
Apple-Parsnip Mash
This dish pureed smooth goes well with shellfish. Don't plan to serve it in big piles like potatoes. It's intense in both flavor and texture and a bit satisfies.
1 pound parsnips, peeled and cut into 1/2 inch pieces
3 medium sized tart apples, peeled, cored, and cut into 1/2 inch pieces
water for cooking
1/4 cup cream (optional)
1 - 2 Tablespoons unsalted butter
Salt and white pepper
Steam or boil the apples and parsnips for about 30 minutes until tender. Drain reserving some of the liquid. Cool this enough to handle.
Run in a blender with a bit of cream or reserved water adding the butter.
This dish can be anything from rough mash with little butter to a creamy smooth puree. It's your choice.
Season. Can be made early and then reheated in the oven or microwave.
A great alternative to potatoes.
Serves 8
1 pound parsnips, peeled and cut into 1/2 inch pieces
3 medium sized tart apples, peeled, cored, and cut into 1/2 inch pieces
water for cooking
1/4 cup cream (optional)
1 - 2 Tablespoons unsalted butter
Salt and white pepper
Steam or boil the apples and parsnips for about 30 minutes until tender. Drain reserving some of the liquid. Cool this enough to handle.
Run in a blender with a bit of cream or reserved water adding the butter.
This dish can be anything from rough mash with little butter to a creamy smooth puree. It's your choice.
Season. Can be made early and then reheated in the oven or microwave.
A great alternative to potatoes.
Serves 8
Roasted Root Vegetables with Gremolata
3 pounds of mixed root vegetables--- carrots, parsnips, rutabagas, beets, and/or potatoes
1 1/4 pounds brussels sprouts, trimmed and halved
1/3 cup peanut or olive oil, or more if needed
Peel and slice or halve the roots into pieces of equal thickness
Toss with plenty of oil. If necessary, coat the baking sheet with oil as well.
Roast in the oven, spreading so that the pieces are separated from one another.
Turn at least once while cooking
425 degrees for 45 minutes to one hour.
3/4 cup of finely chopped pecans
1/4 cup grated parmesan
1/4 cup minced parsley
2 TAblespoons fresh lemon juice
1 Tablespoon lemon zest
1 minced garlic clove.
salt and pepper
Combine and sprinkle over the vegetables just before serving.
1 1/4 pounds brussels sprouts, trimmed and halved
1/3 cup peanut or olive oil, or more if needed
Peel and slice or halve the roots into pieces of equal thickness
Toss with plenty of oil. If necessary, coat the baking sheet with oil as well.
Roast in the oven, spreading so that the pieces are separated from one another.
Turn at least once while cooking
425 degrees for 45 minutes to one hour.
3/4 cup of finely chopped pecans
1/4 cup grated parmesan
1/4 cup minced parsley
2 TAblespoons fresh lemon juice
1 Tablespoon lemon zest
1 minced garlic clove.
salt and pepper
Combine and sprinkle over the vegetables just before serving.
Corn Pudding
2 cups corn …. Cooked or fresh off the cob
2 Tablespoons honey
2 beaten eggs
1 cup cream
½ teaspoons salt
¼ teaspoons nutmeg
Mix well and pour into a buttered casserole.
Bake uncovered for 30 minutes at 350 degrees.
Serves 6
2 Tablespoons honey
2 beaten eggs
1 cup cream
½ teaspoons salt
¼ teaspoons nutmeg
Mix well and pour into a buttered casserole.
Bake uncovered for 30 minutes at 350 degrees.
Serves 6
Dilled Carrots
3 cups cooked chopped or sliced carrots
1 cup yogurt
grinding of fresh pepper
salt
2 teaspoons chopped dill weed
Mix all the ingredients while the carrots are piping hot.
1 cup yogurt
grinding of fresh pepper
salt
2 teaspoons chopped dill weed
Mix all the ingredients while the carrots are piping hot.
Harvard Beets
This recipe is straight out of the old Joy of Cooking. Very sweet, but I still love it.
½ cup sugar
½ teaspoon salt
pinch ground cloves
½ cup cider vinegar
1 Tablespoon cornstarch
2 Tablespoon butter
3 cups chopped cooked fresh beets
Mix the sugar, salt, cloves, vinegar and cornstarch in a pan. Whisk smooth and heat until thickened, stirring constantly.
Add the beets, toss, and simmer covered a few minutes.
When the starchy taste is gone, swirl in the butter and serve.
½ cup sugar
½ teaspoon salt
pinch ground cloves
½ cup cider vinegar
1 Tablespoon cornstarch
2 Tablespoon butter
3 cups chopped cooked fresh beets
Mix the sugar, salt, cloves, vinegar and cornstarch in a pan. Whisk smooth and heat until thickened, stirring constantly.
Add the beets, toss, and simmer covered a few minutes.
When the starchy taste is gone, swirl in the butter and serve.
Mashed Sweet Potatoes
4 pounds scrubbed sweet potatoes
2 Tablespoons butter
1/8 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup milk
1 teaspoon salt
pepper to taste
2 tsp. balsamic vinegar
Bake the sweet potatoes at 350 degrees until easily pierced with a skewer …… usually about an hour.
Cool, peel, and mash or put into a food processor.
Warm the remaining ingredients slightly and beat into the potatoes. Correct seasoning.
2 Tablespoons butter
1/8 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup milk
1 teaspoon salt
pepper to taste
2 tsp. balsamic vinegar
Bake the sweet potatoes at 350 degrees until easily pierced with a skewer …… usually about an hour.
Cool, peel, and mash or put into a food processor.
Warm the remaining ingredients slightly and beat into the potatoes. Correct seasoning.
Roasted Potatoes
One pound of red potatoes chopped coarse pieces, skin on
Peanut oil
One clove finely minced garlic
8 - 10 whole garlic cloves
2 tsp. sweet paprika
1/2 tsp. cayenne
freshly ground black pepper
Put the potato pieces on towels or paper towels and pat to remove excess moisture.
Toss with the dry ingredients then coat with the oil.
Put the pieces in a non-stick cookie sheet keeping the pieces separated.
Bake at 450 degrees for 10 minutes, then turn. Repeat every 10 minutes until well cooked and browning.
Remove from the oven and toss with: Lemon zest, salt, & hazelnut or other good nut oil.
Peanut oil
One clove finely minced garlic
8 - 10 whole garlic cloves
2 tsp. sweet paprika
1/2 tsp. cayenne
freshly ground black pepper
Put the potato pieces on towels or paper towels and pat to remove excess moisture.
Toss with the dry ingredients then coat with the oil.
Put the pieces in a non-stick cookie sheet keeping the pieces separated.
Bake at 450 degrees for 10 minutes, then turn. Repeat every 10 minutes until well cooked and browning.
Remove from the oven and toss with: Lemon zest, salt, & hazelnut or other good nut oil.
Brussels Sprouts in Balsamic Glaze with Caramelized Onions
4 cups brussels sprouts, halved
1/4 cup melted butter
pepper to taste
3 Tablespoons pancetta or chopped smoked pork from neck or other bones
extra butter if needed
1 chopped onion
1/2 to 1 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Salt to taste
Heat the oven to 350 degrees.
Toss the halved sprouts with the melted butter, pepper them, and them lay flat side on a baking sheet.
Bake for 10 minutes then flip them.
Bake until done.
In a frying pan, cook the smoked pork or pancetta with the onion and pepper flakes.
Add extra butter if there is not enough fat to cook.
Caramelize the onions, frying and stirring until the onions reach a tan color and have been reduced in volume.
When the sprouts are finished, add the vinegar and sugar to the fry pan, and cook to a thick syrup.
Add the sprouts, adjust the seasoning, and serve.
1/4 cup melted butter
pepper to taste
3 Tablespoons pancetta or chopped smoked pork from neck or other bones
extra butter if needed
1 chopped onion
1/2 to 1 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Salt to taste
Heat the oven to 350 degrees.
Toss the halved sprouts with the melted butter, pepper them, and them lay flat side on a baking sheet.
Bake for 10 minutes then flip them.
Bake until done.
In a frying pan, cook the smoked pork or pancetta with the onion and pepper flakes.
Add extra butter if there is not enough fat to cook.
Caramelize the onions, frying and stirring until the onions reach a tan color and have been reduced in volume.
When the sprouts are finished, add the vinegar and sugar to the fry pan, and cook to a thick syrup.
Add the sprouts, adjust the seasoning, and serve.
