-8 c. of sour dough bread, cubed (~1 loaf)
-3 T. unsalted butter, divided
-2 shallots, minced
-4-5 celery stalks, trimmed & thinly sliced
-2 medium leeks, cleaned & thinly sliced
-2 garlic cloves, minced
-6 fresh sage leaves, chopped
-3/4 t. dried or fresh thyme
-1/2 t. freshly ground pepper
-1 c. low-sodium vegetable or chicken stock
-3/4 T. salt
-1 lg. egg, lightly beaten
-3 Fuyu persimmons, cubed
Preheat the oven to 200°. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside.
Raise the heat on your oven to 300°. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes.
Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the veggie or chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined.
Transfer the stuffing to a 10″ by 8″ casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. Enjoy!
From pbs.org/food, 11/13… Read the rest
-3 T. extra virgin olive oil
-2 med. fennel bulbs, trimmed fronds reserved, thinly sliced
-2 1/4 lbs. market carrots, thickly sliced
-2 lg. garlic cloves, thinly sliced
-10 c. good-tasting vegetable broth or water
-Salt to taste
-3 c. cooked wild rice or other grain
– 5 T. fresh orange juice
-Lots of freshly grated Parmesan cheese
Heat the olive oil in your largest soup pot over medium-high heat.
Add the fennel and cook for 3-4 minutes, until softened a bit.
Stir in the carrots and cook another 10 minutes, just long enough for
them to soften a touch and start taking on a bit of color. Stir in the
garlic and cook another 30 seconds.
Stir in the broth. Bring to a simmer and simmer, covered, until the
carrots are very tender, another 15-20 minutes or so.
Stir in the wild rice, bring back to a simmer, taste and add more salt if
Remove from heat and stir in the orange juice. Taste and add more if
Serve dusted, generously, with freshly grated Parmesan, and a
sprinkling of the reserved fennel fronds. Enjoy!
*It’s easy to make a meal of this by serving it topped with a poached
egg. Alternately, you can make this soup vegan by omitting the
From 101cookbooks.com, 11/10 who was inspired by
The Essential New York Times Cookbook by Amanda Hesser
-3 T. honey
-3 T. sherry vinegar
-1 t. coarse salt
-1/3 c. extra-virgin olive oil
-Freshly ground pepper
-1 medium head Napa cabbage (~ 1 pound), halved
lengthwise, then cut crosswise into 1/4-inch-thick strips
-2 small heads radicchio (~ 8 ounces), halved lengthwise,
then cut crosswise into 1/4-inch-thick strips
Whisk together honey, vinegar, and salt in a small bowl.
Add the olive oil in a slow, steady stream, whisking until
well blended. Season with pepper, to taste. Toss together
cabbage and radicchio in a large bowl.
Add the dressing and toss to combine. Cover and
refrigerate for at least 5 minutes. Just before serving, toss
The slaw can be refrigerated in an airtight container up to
1 day. Enjoy!
Adapted slightly from marthastewart.com… Read the rest
-1 1/2 t. caraway seeds
-2 T. extra-virgin olive oil
-1/2 t. dried crushed red pepper
-1 red bell pepper*, cut into 1/3-inch-thick rings
-1 green bell pepper*, cut into 1/3-inch-thick rings
-1 yellow bell pepper*, cut into 1/3-inch-thick rings
-1 med. onion, cut into 1/4-inch-thick rounds,
separated into rings
-6 3 x 1/2-inch strips lemon peel (yellow part only)
-2 garlic cloves, thinly sliced
-1/4 c. chopped fresh dill
-1 T. fresh lemon juice
*Any color bell peppers can be used really. The various colors
just make the salad more colorful.
Stir caraway seeds in large nonstick skillet over medium heat
until fragrant, about 1 minute. Stir in oil and crushed red
Add all peppers, onion, lemon peel and garlic. Increase heat to
medium-high and sauté until vegetables are crisp-tender,
about 7 minutes.
Transfer pepper mixture to large bowl. Mix in dill. Cool.
Remove lemon peel. Mix in lemon juice. Season with salt and
pepper and serve. Enjoy!
Adapted from Bon Appétit, 6/98, on epicurious.com
Posted in Recipes
-3 cloves garlic
-2 bird’s eye chilies (aka Thai chilies)
-2 Japanese eggplants
-1 1-inch piece ginger
-1 bu. mint
-10 oz. Taiwanese bok choy
-8 oz. soba noodles
-2 T. mirin
-2 T. soy sauce
-1 T. sesame oil
Heat a large pot of water to boiling on high. Wash and dry the fresh
produce. Peel and mince the garlic and ginger. Trim off the stems of
the eggplants and slice them on an angle, turning the eggplant after
each cut to create oblique-cut pieces. Thinly slice the scallions on an
angle, separating the white bottoms and green tops. Roughly chop
the cilantro. Pick the mint leaves off the stems. Roughly chop the
Taiwanese bok choy.
Once the water is boiling, add the soba noodles and cook 4 to 5
minutes or until tender. Drain, rinse under cold water and set aside.
While the noodles cook, in a large pan (nonstick, if you have one),
heat 2 teaspoons of olive oil on medium-high until hot. Add the
eggplant and season with a little salt and pepper. Cook 3 to 4 minutes,
or until lightly browned, stirring occasionally. Transfer to a plate then
wipe out the pan.
Divide the noodles and vegetables between 2 bowls, removing the
bird’s eye chilies. Garnish with the green parts of the scallions and
remaining mint and cilantro. Enjoy!
From blueapron.com… Read the rest
Makes one 9 inch pie
-1¼ cups all-purpose flour
-1 t. salt
-1 t. sugar
-4 T. cold, unsalted butter, cut into small pieces
-3 T. cold vegetable shortening
-3 T. ice water
-1 ½ c. blue Hubbard baked squash puree
-4 eggs, lightly beaten
-¾ c. pure maple syrup
-½ c. half-and-half
-½ t. salt
-1 t. ground cinnamon
-½ t. ground nutmeg
To make the squash puree, halve and clean the squash and cut into
6-inch pieces. Roast at 400° for about 1 hour. Scoop the flesh from
the skin, drain the liquid and pulse in a food processor. One 10-pound
squash yields 8 cups of puree.
To make the crust, combine the flour, salt and sugar in a medium-size
bowl. Rub in the butter and the shortening until the mixture resembles
Gradually stir in the ice water, being careful not to overwork the
dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for
1 hour. Preheat oven to 400°.
Roll out the dough and fit it into a 9-inch pie shell. To make the filling,
whisk all ingredients together until smooth. Scrape into the pie shell
and bake for 10 minutes. Reduce the heat to 325° and continue baking
until the filling is set, about 50 minutes. Cool.
Top with whipped cream sweetened with maple syrup. Enjoy!
From Molly O’Neill on nytimes.com
Posted in Recipes
-2 bu. of collard greens, stems removed & chopped into bite
-1 bu. beets, washed well (use beet greens, chard, kale or
spinach to supplement the collard greens if you need to)
-1 entire bulb of garlic, minced
-1 to 2 c. cooked white beans
-extra virgin olive oil
-sea salt, to taste
-black pepper, to taste
Wrap the beets in foil, place them on a cookie sheet and put
them into a preheated 400° oven for about 45 minutes to an
hour or so (or until they are tender).
In the meantime, coat a large sauté pan with olive oil and
gently heat. Over a low heat, toss in minced garlic and stir.
Next, add in chopped collard greens and sauté until tender.
Once the beets are cooked, remove from oven and let cool for
about 30 minutes or so. Open the beets and remove the skin
with your fingers (they should come off easily).
Cut the roasted beets into bite sized chunks and add to the
collard green sauté mixture and stir.
Lastly, add the cooked beans and warm the sauté mixture.
Season to taste with sea salt and black pepper. Enjoy!
Adapted from apassionforhealthyliving.com, 3/12… Read the rest
Posted in Recipes
-1/2 lb. brown lentils, rinsed
-2 bay leaves
-2 cloves garlic, minced
-1 yellow bell pepper, cored, seeded & diced into 1/2-inch pieces
-1 red bell pepper, cored, seeded & diced into 1/2-inch pieces
-1/2 c. diced carrot
-1/2 c. chopped yellow or beefsteak tomato
-1/3 c. crumbled reduced-fat feta
-1/4 c. thinly sliced Kalamata olives
-1/4 c. diced red onion
-1/4 c. fresh chopped parsley
-1/4 c. red wine vinegar
-2 T. olive oil
-3/4 t. salt
-1/4 t. freshly ground black pepper
Place lentils, bay leaves, and garlic in a large saucepan.
Add water to cover and bring to a boil. Turn heat to
medium-low, cover and simmer for 30 to 40 minutes,
until lentils are tender.
Drain, discarding bay leaves. Transfer to a bowl. Add
peppers, carrot, tomato, feta, olives, onion, and parsley.
Toss to combine.
In a separate bowl, whisk together vinegar, oil, salt, and
black pepper. Pour over lentil mixture and toss. Enjoy!
Adapted from epicurious.com, 5/05
Posted in Recipes
-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)
Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.
Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!
DO AHEAD: Salad can be dressed the night before. Cover and
Recipe by Dawn Perry on bonappetit.com, 4/14
Posted in Recipes
Chestnut season runs from early October through late
December. Look for healthy, unwrinkled shells and a
glossy brown surface.
Dingy or mottled shells may indicate mold, and small
pinholes likely indicate that worms have been drilling;
avoid such nuts.
Fresh chestnuts are firm to the touch and heavy in the
hand, with no space between the shell and the meat of
the nut inside.
First, using a sharp knife, make an incision about 1/8-inch
deep through each chestnut shell, just into the flesh of the
nut, and work your way almost around its circumference.
After slitting the shells, transfer the chestnuts to a
chestnut roasting pan or a rimmed baking pan, and roast
them in a 350-degree oven for about 35 minutes.
While the chestnuts are hot, remove and discard each
shell and the papery skin.
Warm chestnuts are delicious by themselves, but you can
also use them in desserts and hearty soups.
Posted in Recipes