Pasta With Fresh Asparagus
Ingredients
1 Tbsp oil
1 Tbsp salt
8 oz (225 g) spaghetti or fettucini
1 lb (450 g) asparagus
1 c (250 mL) sour cream
1 c freshly grated Parmesan cheese
1–1½ Tbsp Dijon mustard
1 small clove garlic, crushed
1/4 c coarsely chopped pimento
Method
Cook the pasta, adding the oil and salt to the water.
Meanwhile, cook the asparagus in a wide frying pan with at least 1 inch water, covered, 5–8 minutes until the asparagus is tender. Drain, cut into bite-sized pieces.
When the pasta is finished cooking and has been drained, put sour cream, cheese, mustard and garlic in the pot. Stir until well mixed. Add pasta, asparagus and pimento, and toss to mix well until most of the cream is absorbed, about 3 minutes.
Makes 2–3 servings.
Comments
Or you can steam the asparagus standing it upright in a tall covered pot. The recipe doesn’t mention first breaking off the woody ends of the asparagus stems, but it’s a good idea to do so before cooking.
It’s unclear whether to heat the dish for the last 3 or so minutes; I’d guess that it should be done over a low flame, stirring constantly.
Source
Unknown. I had copied this recipe from some newspaper, book or magazine probably in the early 1980s.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, August 12, 2011
Wednesday, December 1, 2010
Two Green Bean Salads
Bean Salad
Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar
Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.
Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.
Comments
If using frozen beans, cook them first.
Oriental Green Bean Salad
Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted
Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.
Source
Same as above.
Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar
Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.
Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.
Comments
If using frozen beans, cook them first.
Oriental Green Bean Salad
Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted
Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.
Source
Same as above.
Sunday, October 17, 2010
Spanish Rice
Ingredients
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice
Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.
Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.
Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice
Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.
Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.
Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.
Saturday, October 16, 2010
Tomato recipes
Squash and Tomatoes
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)
Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.
Comments
You could do this with any winter squash, even pumpkin.
Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled
Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.
Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.
Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed
Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese
Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.
Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)
Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese
Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden, removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.
Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.
Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water
Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.
Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.
Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)
Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.
Comments
You could do this with any winter squash, even pumpkin.
Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled
Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.
Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.
Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed
Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese
Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.
Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)
Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese
Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden, removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.
Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.
Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water
Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.
Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.
Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.
Thursday, September 30, 2010
Lunch Box Ideas
Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
Tuesday, September 21, 2010
Mexican Lima Chiles
Ingredients
1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream
Method
Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:
UPDATE: I made this recipe (sort of) and it was very good. See this post.
1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream
Method
Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.
Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.
Comments
Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:
- lima beans (do they even exist in Mexico? Not as far as I know.)
- beans cooked with butter (not done)
- basil and oregano (never used in dishes of this type)
- cheddar cheese (not used in Mexico, is an exotic import)
UPDATE: I made this recipe (sort of) and it was very good. See this post.
Eggplant in Cumin-Scented Tomato Sauce
Ingredients
1/4 c olive oil
1 large eggplant, cut into cubes
Flour for dredging
1 large onion, chopped
1 clove garlic, minced
1 Tbsp cumin seed, toasted and ground
1/2 tsp ground coriander
3 large tomatoes, seeded and chopped
1/2 c plain yogurt
1/4 c chopped parsley
salt and pepper
Method
Heat oil in a large skilled. Dredge eggplant in flour and lightly brown on all sides. Remove and reserve. Add onion, garlic, cumin and coriander to the pan. Cook about 5 minutes, until onion is soft. Add tomatoes, simmer about 10 minutes. Return eggplant to pan, cover, and cook about 10 minutes or until tender. Stir in yogurt and parsley. Correct seasoning. Serve hot or at room temperature. Makes 6 servings.
Source
I clipped this from a book club brochure, but didn’t keep any information about the book it’s from. So all I can say is that it’s from some cookbook probably published in the 1980’s.
Comments
Looks really good. This is the kind of recipe I like a lot. I should make it.
Any time I cook with eggplant, it turns out bitter if I don’t sweat it first, whether the recipe says to or not. It doesn’t seem to do that for other people, but I’ve had too many otherwise good eggplant recipes spoiled by bitterness that I don’t risk it anymore, and sweat it every time I cook with eggplant. To sweat eggplant, cut it into the pieces required by the recipe (peeled and cubed, in this case), spread the pieces in a single layer on a tray or large plate, and salt heavily. Let sit for 1/2 hour to 1 hour. When you are ready to add the eggplant to the recipe (in this case, to flour and fry it), rinse well, and pat dry.
1/4 c olive oil
1 large eggplant, cut into cubes
Flour for dredging
1 large onion, chopped
1 clove garlic, minced
1 Tbsp cumin seed, toasted and ground
1/2 tsp ground coriander
3 large tomatoes, seeded and chopped
1/2 c plain yogurt
1/4 c chopped parsley
salt and pepper
Method
Heat oil in a large skilled. Dredge eggplant in flour and lightly brown on all sides. Remove and reserve. Add onion, garlic, cumin and coriander to the pan. Cook about 5 minutes, until onion is soft. Add tomatoes, simmer about 10 minutes. Return eggplant to pan, cover, and cook about 10 minutes or until tender. Stir in yogurt and parsley. Correct seasoning. Serve hot or at room temperature. Makes 6 servings.
Source
I clipped this from a book club brochure, but didn’t keep any information about the book it’s from. So all I can say is that it’s from some cookbook probably published in the 1980’s.
Comments
Looks really good. This is the kind of recipe I like a lot. I should make it.
Any time I cook with eggplant, it turns out bitter if I don’t sweat it first, whether the recipe says to or not. It doesn’t seem to do that for other people, but I’ve had too many otherwise good eggplant recipes spoiled by bitterness that I don’t risk it anymore, and sweat it every time I cook with eggplant. To sweat eggplant, cut it into the pieces required by the recipe (peeled and cubed, in this case), spread the pieces in a single layer on a tray or large plate, and salt heavily. Let sit for 1/2 hour to 1 hour. When you are ready to add the eggplant to the recipe (in this case, to flour and fry it), rinse well, and pat dry.
Friday, September 17, 2010
Baked Spinach (Tian d’épinards) (Also, below, my recipe for Argentinean Spinach Pie)
Ingredients
2 lbs spinach
1 garlic clove
2 oz strong grated cheese (Parmesan or mature cheddar)
8 eggs
salt and pepper
2 Tbsp olive oil
Method
Remove the stalks from the spinach. Steam in a covered saucepan a few minutes until wilted. Squeeze out as much moisture as possible. Crush the garlic with a little salt and chop it into the spinach while chopping the spinach. Beat the eggs with the cheese, eggs, salt and pepper, and add the spinach mixture.
Oil a tian and fill it with the mixture. Bake 1 hour at 300 °F (150 °C).
Source
Adapted from a recipe card promoting The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard.
Method
Another cookbook well-loved by its owners. According to the reviewers, it takes the reader on an extensive trip through more than 25 European countries. The food information is excellent, and more accurate than the history in a few cases.
The original recipe includes detailed serving suggestions, which you can follow if you have access to certain authentic regional French sausages. I don’t.
If you don’t have an actual tian dish, you can, as far as I can tell, make this in any suitably-sized shallow, flat-bottomed oval casserole dish and no one will be the wiser. I’m not sure whether I’ll be making this. Mashing the salt and garlic into the spinach is intriguing, but I like Argentinean spinach pie so much that whenever I think of eating a baked dish of eggs and spinach I’m more likely to go back to that old favourite. Also, it uses much less egg than the tian.
And so, my almost-authentic version of Argentinean spinach pie.
Make a pastry crust and line a pie pan or quiche pan with it. Preheat oven to 400 °F (205 °C).
Wash, chop coarsely, and cook enough spinach (no need to remove the stems) so that it will fill the pie after it has wilted and shrunk from cooking. Drain the spinach, but no need to squeeze it dry as in the tian. Sprinkle a few tablespoons of your favourite cheese, grated, in the bottom of the unbaked pie crust. Don’t put the spinach in yet, or its moisture will sog the pie crust while you prepare the eggs.
Lightly beat about 3 eggs along with some finely chopped onion. Season with salt, pepper and a teaspoon of dried oregano (and optionally a bit of nutmeg). Add a bit of milk, enough so that when you pour it over the spinach, which you have now spread into the pastry and cheese-lined pie dish, it will come up near to the top of the dish (up to within, say, 1/2 inch or 1.5 cm of the maximum spinach altitude), but not so high as to be in danger of overflowing. If your pan is very big, add another egg rather than adding more than 1/2 cup of milk.
Bake 15 minutes at 400 °F (205 °C), then turn down oven to 350 °F (175°C) and continue baking until the egg mixture is set in the middle (about 30-45 minutes more).
2 lbs spinach
1 garlic clove
2 oz strong grated cheese (Parmesan or mature cheddar)
8 eggs
salt and pepper
2 Tbsp olive oil
Method
Remove the stalks from the spinach. Steam in a covered saucepan a few minutes until wilted. Squeeze out as much moisture as possible. Crush the garlic with a little salt and chop it into the spinach while chopping the spinach. Beat the eggs with the cheese, eggs, salt and pepper, and add the spinach mixture.
Oil a tian and fill it with the mixture. Bake 1 hour at 300 °F (150 °C).
Source
Adapted from a recipe card promoting The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard.
Method
Another cookbook well-loved by its owners. According to the reviewers, it takes the reader on an extensive trip through more than 25 European countries. The food information is excellent, and more accurate than the history in a few cases.
The original recipe includes detailed serving suggestions, which you can follow if you have access to certain authentic regional French sausages. I don’t.
If you don’t have an actual tian dish, you can, as far as I can tell, make this in any suitably-sized shallow, flat-bottomed oval casserole dish and no one will be the wiser. I’m not sure whether I’ll be making this. Mashing the salt and garlic into the spinach is intriguing, but I like Argentinean spinach pie so much that whenever I think of eating a baked dish of eggs and spinach I’m more likely to go back to that old favourite. Also, it uses much less egg than the tian.
And so, my almost-authentic version of Argentinean spinach pie.
Make a pastry crust and line a pie pan or quiche pan with it. Preheat oven to 400 °F (205 °C).
Wash, chop coarsely, and cook enough spinach (no need to remove the stems) so that it will fill the pie after it has wilted and shrunk from cooking. Drain the spinach, but no need to squeeze it dry as in the tian. Sprinkle a few tablespoons of your favourite cheese, grated, in the bottom of the unbaked pie crust. Don’t put the spinach in yet, or its moisture will sog the pie crust while you prepare the eggs.
Lightly beat about 3 eggs along with some finely chopped onion. Season with salt, pepper and a teaspoon of dried oregano (and optionally a bit of nutmeg). Add a bit of milk, enough so that when you pour it over the spinach, which you have now spread into the pastry and cheese-lined pie dish, it will come up near to the top of the dish (up to within, say, 1/2 inch or 1.5 cm of the maximum spinach altitude), but not so high as to be in danger of overflowing. If your pan is very big, add another egg rather than adding more than 1/2 cup of milk.
Bake 15 minutes at 400 °F (205 °C), then turn down oven to 350 °F (175°C) and continue baking until the egg mixture is set in the middle (about 30-45 minutes more).
Mararoni with Arugula and Fresh Tomatoes, Andrian Style
Ingredients
1/4 c virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, well crushed
2 lb tomatoes, cored, peeled, crushed
1 bunch (ca. 2 c) arugula, washed, cut into 1-inch pieces
1 lb short pasta such as penne, small rigatoni, fusili, etc.
1 1/3 c grated pecorino cheese
Method
Heat the olive oil, cook the onion until transparent, add garlic, fry until golden and fragrant. Add tomatoes, stir well. Cook about 30 minutes.
Cook pasta, add arugula after 2 minutes. Drain when pasta is al dente. Arange on plates, top with tomato sauce and sprinkle cheese over top. Makes 6 servings.
Source
Adapted from a recipe card promoting The Food of Southern Italy by Carlo Middione.
Comments
Another cookbook highly praised by people who own it for containing a collection of recipes that are both excellent and authentic. This recipe is simple to prepare, but looks very good. I might make it if I had arugula. Some suggested substitutes are Belgian endive, escarole, spinach (maybe combined with watercress), chard. The pecorino cheese is similar to Parmesan.
It would have been good if the recipe had indicated about how long the arugula should be cooked, for if the pasta takes longer to cook, it should be added later.
1/4 c virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, well crushed
2 lb tomatoes, cored, peeled, crushed
1 bunch (ca. 2 c) arugula, washed, cut into 1-inch pieces
1 lb short pasta such as penne, small rigatoni, fusili, etc.
1 1/3 c grated pecorino cheese
Method
Heat the olive oil, cook the onion until transparent, add garlic, fry until golden and fragrant. Add tomatoes, stir well. Cook about 30 minutes.
Cook pasta, add arugula after 2 minutes. Drain when pasta is al dente. Arange on plates, top with tomato sauce and sprinkle cheese over top. Makes 6 servings.
Source
Adapted from a recipe card promoting The Food of Southern Italy by Carlo Middione.
Comments
Another cookbook highly praised by people who own it for containing a collection of recipes that are both excellent and authentic. This recipe is simple to prepare, but looks very good. I might make it if I had arugula. Some suggested substitutes are Belgian endive, escarole, spinach (maybe combined with watercress), chard. The pecorino cheese is similar to Parmesan.
It would have been good if the recipe had indicated about how long the arugula should be cooked, for if the pasta takes longer to cook, it should be added later.
Tuesday, September 14, 2010
Vegetable Tart and Short Pastry
Vegetable Tart
Ingredients
1 c julienned leeks
1 c julienned carrots
1 c julienned zucchini
1 tomato, peeled & chopped (optional)
3 eggs
salt, white pepper
2 c heavy cream
freshly ground nutmeg
1 Tbsp chopped parsley
1 tsp chopped basil
Puff Pastry or Short Pastry (see below)
Method
Preheat oven to 350°–400° F (175°–205° C). Mix the vegetables together (add tomato, if used). Line a 9-inch tart pan with the pastry, rolled thin. Prick with a fork, then arrange the vegetables over the pastry.
Beat the eggs with the salt and pepper. Add the cream, nutmeg, parsley and basil and mix well. Pour over vegetables. Bake the tart about 30 min or until done. Makes 6 servings.
Short Pastry
Ingredients
4 c flour
1/2 lb (1 c) butter, room temperature
salt
3–4 Tbsp sugar (if sweet pastry)
1 egg
3–4 Tbsp cold water
Method
Put the flour on the work surface. Cut softened butter into large pieces and distribute over flour. Add a pinch of salt (and the sugar, if using). Squeze the butter and flour lightly until well mixed and the texture of cornmeal. Do this quickly and delicately.
Beat the egg with 3 Tbsp water and stir it into the middle of the flour-butter mixture. Lightly squeeze the pastry together with a few quick movements. If too dry, sprinkle on the last tablespoon of water. Form into a ball. Rest 1 hour at room temperature, or overnight in the refrigerator. Makes pastry for 2–3 8-inch tarts.
Source
Adapted from a recipe card promoting Cooking with Antoine at Le Périgord by Antoine Bouterin with Elizabeth Crossman; an extract from the book.
Comments
Two cups of heavy cream! I wonder if I ever thought I would make this when I saved the recipe. I would like to try it; I’ll bet it’s delicious. The nutmeg–parsley–basil seasoning is a little bit unusual (to my experience) and sounds great. I’m automatically thinking, though, “What can I substitute for most of the cream?” Maybe a bit of cream and mostly milk.
Strange that it doesn’t include onions.
As for the baking, I doubt it would be done in 30 minutes; I wouldn’t be surprised if it has to stay in the oven nearly twice as long. And what’s with the 350 to 400 temperature range, with no explanation of which one to choose?
Why do you have to make the pastry on a flat surface and make a spready mess? Professional pastry chefs always seem to do it that way. I make pastry in a bowl and contain the works.
The pastry differs from the pie pastries I generally make in two main ways: the butter-to-flour ratio is quite a bit lower, and the butter is room temperature and soft instead of cold and hard. I wonder what difference it makes.
The pastry recipe makes “2–3 8-inch tarts” but the pie calls for “1 9-inch tart”. My best guess is that a half recipe of the pastry would be about right for one vegetable tart.
Ingredients
1 c julienned leeks
1 c julienned carrots
1 c julienned zucchini
1 tomato, peeled & chopped (optional)
3 eggs
salt, white pepper
2 c heavy cream
freshly ground nutmeg
1 Tbsp chopped parsley
1 tsp chopped basil
Puff Pastry or Short Pastry (see below)
Method
Preheat oven to 350°–400° F (175°–205° C). Mix the vegetables together (add tomato, if used). Line a 9-inch tart pan with the pastry, rolled thin. Prick with a fork, then arrange the vegetables over the pastry.
Beat the eggs with the salt and pepper. Add the cream, nutmeg, parsley and basil and mix well. Pour over vegetables. Bake the tart about 30 min or until done. Makes 6 servings.
Short Pastry
Ingredients
4 c flour
1/2 lb (1 c) butter, room temperature
salt
3–4 Tbsp sugar (if sweet pastry)
1 egg
3–4 Tbsp cold water
Method
Put the flour on the work surface. Cut softened butter into large pieces and distribute over flour. Add a pinch of salt (and the sugar, if using). Squeze the butter and flour lightly until well mixed and the texture of cornmeal. Do this quickly and delicately.
Beat the egg with 3 Tbsp water and stir it into the middle of the flour-butter mixture. Lightly squeeze the pastry together with a few quick movements. If too dry, sprinkle on the last tablespoon of water. Form into a ball. Rest 1 hour at room temperature, or overnight in the refrigerator. Makes pastry for 2–3 8-inch tarts.
Source
Adapted from a recipe card promoting Cooking with Antoine at Le Périgord by Antoine Bouterin with Elizabeth Crossman; an extract from the book.
Comments
Two cups of heavy cream! I wonder if I ever thought I would make this when I saved the recipe. I would like to try it; I’ll bet it’s delicious. The nutmeg–parsley–basil seasoning is a little bit unusual (to my experience) and sounds great. I’m automatically thinking, though, “What can I substitute for most of the cream?” Maybe a bit of cream and mostly milk.
Strange that it doesn’t include onions.
As for the baking, I doubt it would be done in 30 minutes; I wouldn’t be surprised if it has to stay in the oven nearly twice as long. And what’s with the 350 to 400 temperature range, with no explanation of which one to choose?
Why do you have to make the pastry on a flat surface and make a spready mess? Professional pastry chefs always seem to do it that way. I make pastry in a bowl and contain the works.
The pastry differs from the pie pastries I generally make in two main ways: the butter-to-flour ratio is quite a bit lower, and the butter is room temperature and soft instead of cold and hard. I wonder what difference it makes.
The pastry recipe makes “2–3 8-inch tarts” but the pie calls for “1 9-inch tart”. My best guess is that a half recipe of the pastry would be about right for one vegetable tart.
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