Mini Spinach Souffles

A wonderful vegetable side dish that will get you raves .










INGREDIENTS
2    tablespoons butter
3    tablespoons flour
2    cups whole milk
2    tablespoons olive oil
2    pounds baby spinach, stems removed
1    cup grated Parmigiamo-Reggiano cheese
4    eggs
1    pinch nutmeg.
1    quart boiling water

METHOD
Preheat the oven to 325 F degrees. Butter the sides and bottoms of six ramekins and set aside. In a small sauce pan over low-medium heat, melt the butter and slowly add the flour, stirring it in. Slowly add the milk and whisk it to a smooth, creamy sauce (bechemel.)  Remove from the heat and set aside.

In a large skillet, add the olive oil and heat over medium-high heat. Add the spinach in batches and cook until it breaks down and is very tender. Squeeze any water out of the spinach and set aside. Add the cheese and eggs to the bechemel sauce and mix well. Add the spinach and mix in. Transfer to a blender or food processor and process to a puree. Add the nutmeg and season with salt and pepper.

Evenly divide the souffle base to the six ramekins and place them onto a high-sided baking pan. Pour boiling water into the baking pan to 1/2 up the sides of the ramekins. Carefully place the baking dish into the oven and bake for 35 to 45 minutes until a toothpick inserted into the souffles comes out clean. Invert the completed souffles onto serving plates, drizzle with a little olive oil and serve.

Pork, Pecan and Portobello

INGREDIENTS
2    strips thick-cut bacon
2    pound pork loin roast (1 1/2 to 2 pounds)
1    5 to 6  inch portobello mushroom
1    cup whole pecan halves
2    cloves garlic, minced
1    cup Guglielmo Marsala wine

METHOD
Preheat the oven to 350 F degrees and place an oven rack in the middle position. Cut the bacon in half lengthwise and crosswise into 1/2 inch pieces. In a large skillet over medium-high heat, cook the bacon until nearly crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon to paper towels to drain and reserve.

In the same skillet over medium-high heat, brown the pork loin on all sides and place it into a 9 by 9 inch or similar baking dish. Remove the stem from the portobello mushroom and discard. Cut the mushroom into 1 inch cubes and place around the pork loin in the baking dish. Add the bacon pieces, the pecan halves and the garlic. Pour in the Marsala wine and put the baking dish into the oven. Bake for 40 to 45 minutes until the pork is thoroughly cooked.

Remove from the oven and remove the pork from the vegetables to a cutting board and slice into 1/2 inch slices. Put 2 to 3 slices onto each individual serving plate, add some of the vegetables, pour some of the sauce over both pork and vegetables and serve. This recipe will serve 3 to 4 people.

Corn and Cheddar Soup

INGREDIENTS
2    slices of thick-cut bacon
1    medium white on ion, chopped (about 1 cup)
1    tablespoon butter or butter substitute
1    pinch salt
3    cups low sodium chicken broth
2    medium Yukon Gold or white potatoes, peeled and diced (1 to 1 1/4 cups)
2   cups frozen corn kernels, divided
2   ounces extra sharp cheddar cheese, grated

METHOD
Slice the bacon in  half lengthwise and then crosswise into 1/2 inch pieces. Using a medium sauce pan  over medium-high heat, cook the bacon pieces until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon to a paper towel to drain and discard all but 1 ounce of the bacon fat (do not dump it into the sink but into the garbage.) Reduce the heat to medium and add the onions and butter to the sauce pan. Cook for 4 to 5 minutes until softened.

Add the potatoes, chicken broth and 1/2 cup of the corn to the skillet and cook uncovered for 12 to 14 minutes until the potatoes are tender.Working in batches if necessary, transfer the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the puree to the pan. Add the 1 1/2 cups of corn and the grated cheddar cheese, stirring well. Cook until the cheese is melted and the soup is well heated. Chop the bacon pieces to small bits and serve the soup hot with a sprinkle of bacon bits. This recipe will serve two to three persons.

Sardine Chowder

INGREDIENTS          
2          medium Yukon gold potatoes,
                peeled and cut into ½ inch cubes (2 cups)
4          cups water
4          slices bacon
½         tablespoon butter or butter substitute
½         tablespoon olive oil
1          medium white onion, chopped (1 cup)
3          cloves garlic, minced
2          ribs celery, chopped (1 cup)
1          cup red bell pepper, finely chopped
½         cup carrots, finely chopped
2          cup low sodium chicken broth
1          box POMI strained tomatoes (26 ounces)
1          teaspoon fresh thyme or ½ teaspoon dried
½         teaspoon dried oregano
2          bay leaves
2          cans (4.5 ounce) sardines in oil or water, drained, backbones removed, chopped
1          tablespoon chopped flat leaf parsley

METHOD

In a medium sauce pan, combine the potato chunks and water and bring to a boil. Lower heat to medium-low and simmer for about 10 minutes until the potatoes are almost soft. Remove from the heat, remove the potatoes from the liquid and reserve both.

In a medium skillet, add the bacon over medium heat and cook until the bacon is golden and crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and retain 1 tablespoon of the fat (dispose of the rest in the garbage, not down the sink.)  Add the butter and olive oil along with the onions, garlic, celery, bell pepper and carrots.

Simmer for 4 minutes, stirring occasionally, until the vegetables become somewhat tender. Add the chicken broth, tomatoes, spices, bay leaves and bacon, Cook the soup at a simmer, stirring occasionally, over medium heat for 10 minutes. Remove from the heat and remove the bacon and bay leaves.  Add the sardine pieces, potatoes, potato liquid and parsley.. Stir well and let the soup sit for a few minutes before serving.

Based upon a recipe in Food and Wine Magazine, November 2010 and many others from Internet sites.

 

Green Tomatoes

Well, it is that time of the year. The summer was slow and so all the tomatoes haven't quite ripened and it is time to put in the winter crops, so out the tomatoes come. But, what to do with green tomatoes? Look down around the blog for a few ideas - in fact, I am still working on two more recipes. There are many recipes on the web for relish and pickles so I won't travel there.
Fried Green Tomatoes are a different story. At first, you can either dip them or not dip them in one egg beaten with 2 tablespoons of water.Then there are generally three coatings to try: flour, bread crumbs or corn meal. "Bread crumbs" covers a ,lot of territory also. I tried all six methods and, unfortunately, did not like any of them. The best of the lot was egg dip and bread crumbs, but perhaps my slices were too thick because they hardly got cooked before the bread crumbs were, literally, burned toast. Perhaps I can find an "expert" fried green tomato chef somewhere.......

Green Tomato Fritters

IINGREDIENTS
1    can (15 ounce) butter beans
1    cup chopped green tomatoes (2 medium)
1/2 cup polenta mix or fine cornmeal
1    tablespoon granulated brown sugar
2    tablespoons olive oil, divided
1    teaspoon dried thyme
1/4 cup flour
1    egg, beaten

METHOD
Rinse and drain the butter beans. Mash them to a paste in a large bowl or use a food processor to process them and remove them to a large bowl. Retain. In a medium sauce pan, place the chopped green tomatoes into 1 cup of boiling water and cook for 3 minutes. Drain and retain both the tomatoes and the water. Return the cooking water to the medium sauce pan and add the polenta. Cook, stirring, until the polenta is thick and creamy, about 10 to 12 minutes. Remove from the heat.

Add the tomatoes to the mashed beans in the large bowl. Add the cooked polenta, brown sugar, 1 tablespoon olive oil, thyme and flour. Mix thoroughly and stir in the beaten egg. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Scoop up about 1/3 cup of the fritter batter and drop into the skillet. Press down with the scoop and flatten the fritter to about 3/8 inches thick. Repeat for 2 more fritters.

Cook the fritters for 4 to 5 minutes before turning them over and cooking another 4 to 5 minutes. They should be golden to dark brown - not burned. Remove to a platter covered with paper towels to drain and continue cooking fritters until all the batter has been cooked. Serve immediately. This recipe should make 7 to 8 fritters.

Green Tomato Risotto

Rice with green tomatoes made the way the Italians might cook it if they every had green tomatoes.

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped
1/3 cup Arborio or Carniroli rice
1/4 cup dry white table wine
1/4 cup chicken broth
1    cup hot water
1/2 teaspoon dried thyme
1    pinch red pepper flakes (optional)
1    cup chopped green tomatoes (2 medium)
1    tablespoon butter

METHOD
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, until it becomes translucent, about 4 to 5 minutes. Add the rice and cook until it begins to sizzle, about 3 to 4 minutes. Add the white wine.and continue to cook until it is absorbed. In a small sauce pan, add the broth to the 1 cup of hot water and place on the stove at low heat. Add 1/4 cup of this mixture to the skillet and continue to stir until absorbed.

Continue adding small amounts of broth/water and stirring for 10 minutes. Add the thyme and red pepper flakes. Continue adding water and stirring until the rice is almost al dente and add the tomatoes. Cook for3 more minutes, remove from the heat, add the butter, stir it in and let the risotto set for a few minutes before serving.This recipe will make about 2 to 4 servings as a side dish.

Green Tomato Lasagna

This recipe is for a 4 by 9 baking dish but can be doubled for a larger (8x9) baking dish

INGREDIENTS
4    lasagna noodles
1    recipe bechemel sauce (look in this blog)
1    medium green tomato, chopped finely
1/2 teaspoon dried thyme
5    to 6 medium green tomatoes
1/4 cup grated white cheese (eg., Parmesan)

METHOD
In a large sauce pan, put the lasagna noodles in hot water to cover and set aside. Make the bechemel sauce and set aside. Place the chopped green tomato in 1/2 cup of water and bring to a boil. Boil for 3 minutes and drain. When cooled, add to the bechemel sauce, add the thyme and stir to mix well.

Remove the stem and hard white portion of all the tomatoes. Using a mandolin or similar slicer, set to position 2, slice off the top skin (stem side) of the tomatoes and discard. Slice the tomatoes until only the smallest bottom piece of each is left and discard that. Divide the slices into three portions.

Assemble the lasagna by adding a few tablespoons of sauce to the bottom of the 4x9 baking dish. On top of than place one of the noodles. A few more tablespoons of sauce and one of the three piles of tomato slices, evenly spaced, go in next. Repeat two more layers and add the last noodle on top of the third layer. Add whatever sauce is left, evenly cover with the cheese and bake for 20 to 25 minutes, until the cheese is just beginning to brown. Remove, let it cool for a few minutes, and serve. Will make 2 servings.

Bechemel Sauce

A simple way to make a really great white sauce. Now, why didn't I think of that ?

INGREDIENTS
2    tablespoons butter
2    tablespoons flour
1    and 1/4 cups milk, heated
1    pinch of salt

METHOD
Melt the butter over medium-low heat in a heavy-duty sauce pan. Ad the flour and cook, stirring constantly, until the paste begins to bubble a bit, about 2 minutes. Do not let it brown. Add the salt and warm milk and continue to stir as the sauce thickens. Bring to a boil then lower the heat. Continue to cook, stirring, for 2 to 3 minutes more. Remove from the heat and use immediately.

Green Tomatoes and Chicken

INGREDIENTS
2    medium green tomatoes
2    tablespoons olive oil
1    medium white onion
1    medium Yukon Gold or white potato
1/4 cup chicken broth
1/2 teaspoon died sage

METHOD
Cut the end skin off the tomatoes, remove the stem portion and slice the tomatoes crosswise 1/8 inch thick. Cut the slices into eighths. In a medium skillet, warn the olive oil over medium heat and add the tomatoes. Peel and cut the onion in half and cut the halve into thin slices crosswise and add them to the skillet. Cook, covered, over low heat stirring occasionally.

Peel the potato and cut into 1/4 inch cubes. Place in to a small sauce pan and add water to just cover the potatoes. Bring to a boil and reduce heat to a simmer. Cook for 4 minutes, drain and reserve. 

Cut he chicken breast in to 1/2 inch cubes and place into a small sauce pan. Add the chicken broth and bring to a boil. Reduce the heat and continue cooking until the chicken is well seared on all sides. Add to the skillet.

Add the potatoes and the sage to the skillet and continue to simmer for 4 to 5 minutes to mix all the flavors. Remove from the heat and serve immediately. Will serve 2 to 3 persons.