Preheat oven to 400 degrees.
Slice the butternut squash into 1/2″ rounds, then quarter each round. Remove seeds. Toss the diced squash in the apple cider vinegar and two tablespoons of olive oil. Arrange on a large baking sheet and generously salt and pepper.
Roast squash until cooked through but still firm, about 30-35 minutes.
While the squash is roasting, caramelize the onions. Place in a medium skillet over a low flame. Cover, stirring occasionally, until the onions are soft and jammy, about 20-25 minutes.
Remove squash from oven and set aside to cool, about ten minutes.
Grease a medium cast-iron skillet or casserole dish. Arrange a layer of squash, followed by a layer of onions. Add the remaining squash. Sprinkle the Gruyere cheese evenly over the squash, followed by the toasted hazelnuts and one tablespoon of the sage.
Bake the gratin until the cheese is golden and melted, about another 20 or 30 minutes. Remove from the oven, and top with the remaining sage.
recipe via Kimberley Hasselbrink, Etsy Blog
Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
Make dressing from lime juice, oil, honey, cumin and salt. Cook corn in salted water for 5 min. Cut from cobs and combine with other ingredients. Toss with dressing.
In large bowl, combine oil, rosemary, garlic, mustard, salt and pepper; mix well. Add vegetables and toss to coat. Place vegetables in a roasting pan, or arrange around a beef roast (see Orange-Herb Beef Rib Eye Roast under Beef) about 1 1/2 hr before the roast is done. Roast vegetables at 325-350°F until tender.
Toss together onion and lemon juice in a small bowl and let marinate at room temperature for 20 to 30 minutes. Drain in a colander. Return to bowl and toss with salt, pepper and cilantro.
beets with ginger, thyme sprigs, 2 tbsp oil and salt and pepper. Spread
in a single layer in large baking dish and cover tightly with foil.
Roast at 400 F for about 45 minutes or until a knife slides easily into
the centre. Let cool slightly, then remove skins. Quarter and set
aside. In a serving bowl, whisk together remaining oil, lemon juice,
minced thyme and salt and pepper to taste. Add beets, toss to coat and
Bring beets to a boil over high heat. Reduce heat and simmer until fork tender. Remove from pan and cool. Peel, then cut into french fry strips. Combine remaining ingredients in saucepan and bring to a boil. Pour over beets and mix gently. Serve warm or chilled.
In mixing bowl, stir together biscuit mixture, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In 10" skillet, melt butter or margarine over medium heat. Using 2 tbsp mixture for each pancake, cook 4 at a time about 2-3 minutes on each side until browned. Keep warm while cooking remaining pancakes. Makes about 12
Clean kale and remove ribs. Spray wok or skillet with cooking spray. Heat on high, add kale and onions and stir for 1-2 minutes. Pour in rice vinegar, soy sauce and sugar. Reduce to medium heat and stir until kale and onions are tender crisp.
Line a baking sheet with foil and coat well with vegetable cooking spray. Scrub potatoes well and cut into finger thick strips. In
a large mixing bowl toss potatoes with oil, sugar, salt and parsley.
Spread on baking sheet in one layer. Bake at 450 F for 30 minutes.
Boil or steam the potatoes until they are fork-tender. Drain and place in a mixing bowl. Add yogurt, ginger and cayenne or paprika. Gently fold to coat potatoes. Set aside for about 1 1/2 hours.
or oil in a heavy 12" frying pan over moderate heat. When it is hot but
not smoking, drop in sesame seeds, black mustard seeds and cumin seeds.
When the seeds begin to pop, add potatoes and salt. Fry, stirring
occasionally, for 3-5 minutes, or until the potatoes begin to brown.
Sprinkle with lemon juice and fresh herb before serving.Serves 6
Heat ghee or oil in a large nonstick casserole or sauté pan over moderate to moderately high heat. When oil is hot but not smoking, drop in the ginger, jalapeños, mustard and cumin seeds. Fry until the mustard seeds pop and turn gray and the cumin seeds turn brown. Stir in the cauliflower, ground coriander, turmeric and salt. Stir-fry until the flowerets are slightly browned, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking, or until the cauliflower stalks are just tender. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh coriander and add a knob of butter, if desired. Serves 4.
Preheat oven to 400 F. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour into the prepared roasting pan, leaving a little space between them. Bake for about 45 min - 1 hr until the potatoes are fork tender. Serves 4.
Combine garlic & seasonings and rub into eggplant slices. Arrange eggplant in bottom of 9x12" shallow casserole dish, overlapping edges if necessary. Spoon tomato sauce over eggplant & sprinkle with Parmesan. Bake at 425 F for 10-15 min until eggplant is soft and sauce is bubbly. Serve on individual dishes. Garnish with black olives, sliced red pepper and julienne green onions which have been tossed in olive oil. Serves 6
Break cauliflower into florets; cook in boiling salted water about 5 min, until just tender-crisp. Drain well; set aside in saucepan. In food processor, combine parsley, bread crumbs, oil, lemon juice & rind, thyme, salt & pepper. Process until smooth. Add parsley mixture to cauliflower; toss to coat well. Season with salt & pepper to taste. Spoon cauliflower mixture into greased 9" pie plate. Cut pepper into 1 cm strips and then cut strips diagonally into diamond shapes. Scatter over cauliflower. Cover plate with circle of buttered wax paper; cover with foil, crimping edges to seal. Refrigerate up to 24 hours. Let stand at room temp 1 hour, then bake at 350 F 25-30 min or until heated through.
Good - made Christmas 1992
Dough: combine flour and salt in medium bowl. Cut in butter & shortening with pastry blender until mix is crumbly. Blend in water with fork. Knead dough a few times until smooth. Gather dough into ball; press into round disk and wrap in plastic wrap. Chill for 30 min. Roll out to 12" round and line 11" tart pan with removable bottom. Prick all over with fork and line with lightly greased aluminum foil. Fill with beans. Bake at 325 F for 25 min or until dough no longer looks raw. Remove foil and beans. Bake 5 min longer or until lightly golden. Remove to rack and cool completely.
Combine 2 tbsp oil with half the garlic and all the basil in food processor. Whirl until blended. Stir in Parmesan and season to taste with salt. Set aside.
Saute peppers, onion, remaining garlic and 1/4 tsp salt in remaining oil until peppers and onion are softened. Add wine and bring to boil. Lower heat and simmer, covered, for 10 min. Drain off liquid. Add pepper to taste. Set aside. Combine eggs & yolks in medium bowl; beat slightly. Stir in cream and 1/8 tsp pepper. Set aside. Spread basil puree over tart shell and sprinkle with half the provolone. Spoon in sweet pepper mix evenly over top and top with olives and the rest of the cheese. Pour in the custard.
Bake at 400 F for 25 min or until knife inserted near the centre comes out clean. Cool 15 min before slicing. Serves 6
Wash and tear spinach. Put spinach, garlic and mint in bowl and mix. Add remaining ingredients and stir.
Line a 9" pie pan (I used an 8" cake pan) with half the pastry. Separate 1 egg, then brush egg white on shell. Pour excess white into large bowl along with the yolk and the other eggs; set aside.In skillet saute onion in butter until tender; add garlic and saute briefly. Meanwhile, beat eggs and stir in cheeses, spinach, salt, pepper, dill and cooked onion mix; turn into prepared shell. Roll out remaining pastry and fit over pie; crimp. Bake at 425 F 30 min or until crust is golden. Cool on rack 10 min.
Wash spinach well in warm water. Place in pot with water clinging to leaves and steam, covered, on medium heat until just wilted (about 5 min). Drain, squeezing out excess moisture. Season, then in same pot sauté spinach with cumin, lime juice and the butter to warm through.
In a large saucepan, boil potatoes until tender, 10-15 minutes. Drain well, return potatoes to pan and set over low heat for a minute to dry off. Remove from heat and mash with a potato masher. Beat in butter, green onion, chili flakes and coriander. Season with salt and pepper. Slowly beat in flour to make a soft dough. Turn onto floured board; knead for a minute. Pinch off a heaping tsp of dough, roll into a ball then flatten into a disc. Repeat with remaining dough.
skillet on medium-low heat, add enough oil to film base of pan. When
oil is hot, fry fritters in batches until golden on each side, about 1
minute. Re-oil pan as needed. Cool on cookie sheets. Reheat at 350 F
for 5 minutes. Serve topped with Cranberry Salsa (see Sauces section).
Cut each block of spinach into 5 or 6 pieces and add to melted butter in a frying pan. Cook over medium high heat until it will separate. Drain well and when cool enough to handle, place in a kitchen cloth and squeeze out all the liquid. Meanwhile, cook carrots until tender. Drain and purée with cardamom in blender. Clean container, then purée spinach and season with nutmeg. Beat the eggs with the cream until well mixed. Season with salt and pepper. You can prepare ahead to this point; just cover the mixes and refrigerate.
Before baking, bring the purées to room temperature. Whip eggs again and stir half into each vegetable. Spoon the spinach purée into a 5-cup soufflé or straight sided baking dish. Don=t use a shallow dish. Smooth the spinach layer and top with the carrot layer. Smooth the top. Cover loosely with foil and bake at 350 F for 1 hour. Uncover and continue to bake for another 15 minutes or until a knife inserted in the middle comes out clean. Serve immediately with lots of sour cream. 4-6 servings
Warm phyllo at room temperature. Sauté onion until golden in 1/4 c butter, about 5 minutes. Add spinach; stir and remove from heat. In a large bowl beat eggs; with wooden spoon stir in remaining ingredients, except 3/4 c butter, and spinach-onion mixture. Mix well. Brush 9x13x2" pan lightly with melted butter. In bottom, layer 8 phyllo leaves, brushing top of each with butter. Spread spinach mixture on top. Cover with 8 more leaves, brushing each with butter. Pour remaining butter over dish. Trim uneven edges (Yanis spread bottom phyllo over the filling, then placed the top phyllo on). Cut through top pastry layer to form 18 rectangles. (Spray with water, if possible - but just add a bit of water, especially if the spanakopita isn't to go into the oven immediately). Bake at 350 F for 30-35 minutes until golden brown.
Sauté green onions in a bit of the butter. Cook spinach, then drain and squeeze out the moisture. Combine onions and spinach with the remaining ingredients except the phyllo and butter. Divide phyllo in half. Prepare bottom layer of phyllo in 9x13x2" pan by layering and brushing with butter. Spread on spinach mixture. Add top leaves of phyllo. Preheat oven to 375 F , then immediately lower to 350 F and bake for about 1 hour or until golden brown.
Coarsely chop the unpeeled zucchini (about 3 c). Heat the oil in a large frying pan and saute zucchini and garlic, stirring often, for about 5 minutes. Remove with a slotted spoon and drain well. Add 3 tbsp butter to pan. Gently stir in the flour, continuing to stir for a minute. Gradually stir in the milk, salt and pepper and stir constantly until thickened and smooth, about 5 minutes. Stir in olives and remove from heat. Peel tomatoes if desired and slice into 1/3" slices. Cover bottom of a 2 quart casserole with half of the zucchini. Add a layer of sliced tomatoes, then half of the olive sauce. Sprinkle with half the cheese. Repeat layers ending with the cheese. Bake uncovered at 350 F for 30-35 minutes or until lightly browned on top. 4-6 servings
Large head of cabbage
2 tbsp fat
2 onions, sliced
3 c canned tomatoes
3 tsp salt
1/2 tsp pepper
1 lb ground beef
3 tbsp uncooked rice
4 tbsp grated onions
3 tbsp cold water
3 tbsp honey
1/4 c lemon juice
1/4 c raisins
Pour boiling water over the cabbage and let soak for 15 min. Remove 12 leaves carefully. If leaves are small, use 18. Heat the fat in a deep heavy saucepan. Lightly brown the onions in it. Add the tomatoes, 1/2 the salt and pepper & all the bones. Cook over low heat 30 min. Mix together beef, rice, grated onion, egg and water. Place some of the meat mixture on each cabbage leaf. Tuck in the side and roll up carefully. Add to the sauce. Cover and cook over low heat 1 1/2 hours. Add the honey, lemon juice and raisins. Cook 30 min longer.
A bulgur or rice filling seasoned with parsley and dill can be made and simmered in chicken broth
Cut parchment or wax paper to fit top and bottom of 8-cup mold, loaf pan or deep oval casserole. Grease mold well; line bottom with parchment; grease again and set aside. Grease one side of remaining parchment and set aside.
In small saucepan place enough prunes to make a single row down the centre of mold. Add Madeira; cover and soak for 1 hour. Add lemon slice and 1/4 tsp nutmeg. Cover and simmer for 10 minutes. Drain, reserving Madeira, and set aside.
In a large covered
skillet sauté onion in butter, stirring occasionally, 10 minutes or
until tender. Add mushrooms, garlic, lemon juice, 2 tbsp of reserved
Madeira, 1/2 tsp salt and 1/4 tsp pepper. Cover and simmer 5 minutes to
draw out mushroom juices. Uncover and cook, stirring over high heat
until juices cook off. Cool 5 minutes, then stir in remaining 1/4 tsp
nutmeg and the parsley. Place in a large bowl and stir in shredded
carrots, 1 1/4 c of the nuts, the Parmesan, bread crumbs, mace and
ginger. Set aside.
In small bowl mix eggs well with 2 tbsp cream, remaining 2 tsp salt and a dash of pepper. Stir into carrot mixture in large bowl. Correct seasoning and set aside.
Stuff reserved prunes with paste made of remaining 1/4 c nuts, 1 tbsp reserved Madeira, remaining 1 tbsp cream and a pinch of nutmeg. Set aside.
Spoon half the carrot mixture into prepared pan; smooth to corners and tap sharply on counter. Place stuffed prunes in a line down the centre and a carrot half, rounded side down, 1" from prunes on both sides. Spoon in remaining carrot mixture and smooth; tap sharply on counter. Top with parchment, greased side down. Cover tightly with foil. Place mold in water bath.
Bake at 350 F for 1 1/2 hours or until meat thermometer inserted in the middle registers 170 F. Carefully remove mold and pan from oven; remove foil and leave mold in water for 30 minutes. Weigh down with a 3 lb weight for 3 hours. Remove weight; cover tightly and refrigerate for at least 2 days. To serve, unmold onto serving platter and garnish with carrot flowers, chives and/or green onions. Makes 14 - 4 oz servings
Thaw spinach in skillet at low heat. Drain and chop.
Butter a 10x15x1" jelly roll pan; line with waxed paper. Butter again and sprinkle with bread crumbs. When spinach is cool squeeze out all excess water. Mix with 1 tsp salt, 1/4 tsp pepper, nutmeg and the 6 tbsp butter. Beat in egg yolks one at a time. Beat whites until they hold soft peaks; fold into spinach. Spoon mixture into prepared pan and smooth with spatula. Sprinkle with 4 tbsp of the Parmesan. Bake at 350 F for 12 minutes or until centre feels barely firm.
Sauté mushrooms quickly in remaining butter. Sprinkle with flour, 1 tsp salt and 1/2 tsp pepper. Stir in cream. Mix gently in pan just until thickened. When roll is baked, place a sheet of butter waxed paper, butter side down, over roll. Invert onto warm cookie sheet. Carefully remove bottom sheet of paper. Spread mushroom mixture over hot spinach roll. Roll up, starting at short end, using the paper to aid in rolling. Ease the roll onto a warm platter, seam side down. Sprinkle with remaining cheese and parsley.