Featured Recipes - June 18, 2010

Peppers Stuffed with Couscous, Feta, Vegetables

1 1/4 cups chicken or vegetable stock
2/3 cup couscous
8 - 10 banana or cubanelle peppers
5 tsp olive oil
1/2 cup chopped onion
1 small zucchini, chopped into 1/4 inch chunks
2 yellow squash, chopped into 1/4 inch chunks
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp Kosher salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
1 cup crumbled feta cheese

Preheat oven to 350°F

Bring the stock to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Let sit as couscous absorbs the stock.

Bring a large pot of water to a boil. Cut the top half inch off the peppers (don't discard) and scoop out the seeds and membranes. Boil trimmed peppers for 3 minutes, then drain them upside down.

Heat 3 tbs olive oil in a skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas.

Add the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.

Using a small spoon, fill peppers with couscous/vegetable mixture. Top with reserved pepper tops. Coat a small baking dish with olive oil and add the stuffed pepper. Bake 15 minutes. Serve hot.

Goat Cheese Stuffed Banana Peppers

2 tbs finely diced shallots
2 scallions (white and green parts), very thinly sliced
2 1/2 tsp sherry vinegar
8 -10 banana and cubanelle peppers
11 ounces fresh goat cheese
Olive oil
1 tsp chopped fresh parsley
1/2 tsp chopped fresh thyme
Kosher salt and freshly-ground pepper

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper.

Bring a large pot of water to a boil. Boil peppers for 3 minutes, then drain and cool.

Slice open the side of each pepper to create a pocket. Spoon goat cheese into peppers, dividing it equally. Heat a large skillet over medium heat and add 4 or 5 tbs olive oil.

Cook peppers in oil until cheese begins to melt, about a minute. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve hot. Recipes - May 13, 2010

Zucchini and Summer Squash Casserole

Serves 4

4 zucchini, chopped into 1/2 inch rounds
4 yellow squash, chopped into 1/2 inch rounds
6 tbs butter
3 whole eggs
1 cup fresh or prepared, unseasoned bread crumbs
1 cup shredded cheddar or Swiss cheese
Kosher or sea salt, freshly-ground pepper

Heat oven to 350 degrees F.

Prepare zucchini and yellow squash. Bring water to boil in a medium-size pot, add the squash. Boil until soft and easily penetrated by a fork. Remove and drain. Crush cooked squash with a fork, mixing in 1 tsp salt and 1/2 tsp pepper.

Melt butter in a saucepan over low heat.

Crack eggs into a bowl, and beat with a wire whisk until blended. Beat in cooked squash.

Grease a 9 x 12 casserole dish with butter. Pour half the egg-squash mixture into the dish. Top with half the cheese, half the bread crumbs and half the melted butter. Repeat with remaining squash, cheese, bread crumbs and butter.

Place in oven and cook uncovered for 30 minutes until set. Serve hot.

Featured Recipes - May 20, 2010

Napa Cabbage Slaw with Cilantro Dressing


Serves 4

1/4 cup rice vinegar
2 tsp sugar
1 tsp grated peeled ginger
2 tbs olive oil
1 fresh serrano chile, finely chopped, with seeds
1 yellow bell pepper, in thin slices
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
1 tsp freshly ground black pepper

Whisk together vinegar, sugar, ginger, oil, chile, black pepper and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Featured Recipes - May 13, 2010

Zucchini and Summer Squash Casserole

Serves 4

4 zucchini, chopped into 1/2 inch rounds
4 yellow squash, chopped into 1/2 inch rounds
6 tbs butter
3 whole eggs
1 cup fresh or prepared, unseasoned bread crumbs
1 cup shredded cheddar or Swiss cheese
Kosher or sea salt, freshly-ground pepper

Heat oven to 350 degrees F.

Prepare zucchini and yellow squash. Bring water to boil in a medium-size pot, add the squash. Boil until soft and easily penetrated by a fork. Remove and drain. Crush cooked squash with a fork, mixing in 1 tsp salt and 1/2 tsp pepper.

Melt butter in a saucepan over low heat.

Crack eggs into a bowl, and beat with a wire whisk until blended. Beat in cooked squash.

Grease a 9 x 12 casserole dish with butter. Pour half the egg-squash mixture into the dish. Top with half the cheese, half the bread crumbs and half the melted butter. Repeat with remaining squash, cheese, bread crumbs and butter.

Place in oven and cook uncovered for 30 minutes until set. Serve hot.

Featured Recipes - April 30, 2010

English Peas & Mint

Serves 4

1 spring onion, sliced
2 tbs olive oil
2 cups English peas, shelled
6 mint leaves, torn
Kosher or sea salt
Water or vegetable stock

Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Featured Recips - April 30, 2010

Strawberry Mousse

Serves 4

5 cups quartered strawberries
4 tbs sugar
4 tsp fresh lemon juice
3 tsp unflavored gelatin
6 tbs water
1 1/3 cup well-chilled heavy cream
12 butter cookies, coarsely crushed (1 cup)

Mash 4 cups quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve.

Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries.

Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes.

Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, then fold in 1 cup diced strawberries (reserve any left for topping).

Spoon one third of strawberry mousse into a glass and sprinkle evenly with half of cookie crumbs, then top with half of remaining mousse and all of remaining cookie crumbs. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes.

Featured Recipes - April 24, 2010

Cream of Watercress Soup with Pan-Seared Scallops

Serves 10

6 medium leeks (white and pale green parts only), chopped finely
2 Yukon Gold or russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
6 cups chicken stock
2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup whole milk
1 tbs canola oil
10 jumbo sea scallops, dried
Watercress sprigs (for garnish)

Melt 3 tbs butter in large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken stock. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.

Puree soup using an emersion blender, or blend in batches in a food processor or blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper.

Melt remaining 1 tbs butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.

Ladle soup into bowls. Place 1 scallop on top of soup in each bowl. Garnish with watercress sprigs and serve.

Featured Recipes - April 17, 2010

Chicken and Watercress Salad

1/4 cup white wine vinegar
1 large shallot, finely chopped
3 tbs almond oil, walnut oil, or canola oil
3 tbs grapeseed or canola oil
2 bunches watercress, thick stems removed
2 chicken breast halves, sauteed, meat torn into bite-size pieces
3/4 cup crumbled feta cheese
4 apricots, pitted, each half cut into wedges (you can use dried if soaked in hot water to soften)
1/4 cup sliced almonds, toasted
Kosher salt and freshly-ground pepper

Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with kosher salt and freshly-ground pepper.

Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss. Divide salad among 4 plates. Sprinkle each with almonds.

Featured Recipes - April 10, 2010

Zucchini Pancakes

4 eggs, separated
4 packed cups grated zucchini
1 cup crumbled feta cheese (goat cheese is also nice)
1/2 cup minced scallions
1 tbs fresh mint
Kosher salt and freshly ground pepper
1/3 cup flour
Canola oil
Sour cream or yogurt

Separate eggs and beat whites until stiff.

Combine zucchini, egg yolks, feta, scallions and seasonings in a large bowl and mix well. Stir in the flour.

Fold whipped egg whites into the mix. Heat a tablespoon of oil in a heavy skillet, add about 1/4 to 1/3 cup batter, and fry like a pancake on one side until bubbles form and it starts to brown around the edge. Flip and cook other side.

Serve topped with sour cream or yogurt.

Zucchini Bread

2 cups coarsely grated zucchini
2 large eggs
1 cup unbleached white flour
1 cup whole wheat flour
1/2 tsp Kosher salt
1/2 cup honey
6 tbs unsalted butter, melted
2 1/2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 cup chopped pecans or walnuts
1/3 cup raisins

Preheat oven to 350 and butter a loaf pan.

Grate zucchini and place in a colander over a bowl. Let stand ten minutes and squeeze out excess moisture.

In a large bowl, beat the honey with an electric mixer for about 5 minutes until white and opaque. Beat in the eggs, melted butter and vanilla. Add raisins.

Sift together the dry ingredients, including the spices. Stir in the honey-egg mixture and the zucchini. Mix well. Add nuts.

Pour batter into loaf pan and bake for 35 - 45 minutes until a knife inserted in the middle comes out clean. Eat.

Featured Recipes - April 1, 2010

Asparagus Frittata

Serves 4 to 6

3 tbs butter
1 cup chopped shallots
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed white mushrooms
8 large eggs
1 cup grated Pecorino Romano cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add shallots and sauté 4 minutes. Add asparagus and sliced mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.

Whisk eggs, 3/4 cup Pecorino cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Pecorino cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Pasta Primavera

Serves 4 to 6

1 lb farfalle pasta
1/2 cup unsalted butter
1/2 cup green beans, ends trimmed in 1-inch pieces
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
1/2 cup fresh peas
1/2 cup white mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup crea 1/2 cup chicken or vegetable stock
1/2 cup grated Parmigiano Reggiano cheese
4 seeded and diced plum tomatoes
2 tbs snipped fresh chives

In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.

Melt the butter in a large pot over medium-low heat and quickly sauté the vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the stock and cream and cook until sauce thickens, stirring frequently, about 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmigiano Reggiano. Garnish with diced tomatoes and chives. Serve immediately.

Featured Recipes - March 26, 2010

Chipotle Collard Greens

Serves 4 to 6

1 large bunch chopped and cleaned collard greens, ribs removed
2 tbs unsalted butter
1 onion, halved and sliced
4 cloves garlic, chopped
2 cups water
1 to 2 tsp chipotle in adobo sauce, pureed
1/2 tsp salt

In a medium pot, melt the butter over medium-high heat. Add the onion and sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic and sauté for 3 minutes more.

Add the water and collard greens to the pot, season with chipotle sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

Black-Eyed Pea Soup with Collard Greens & Ham

Serves 2 as main course

1 medium onion
1 garlic clove
Cooked ham, 4 oz piece
2 tbs olive oil
1/2 lb collard greens
2 cups chicken stock
2 cups water
1 16-oz. can black-eyed peas (about 1 1/2 cups), or used dried according to directions
1 tsp cider vinegar

Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

Collard Potato Salad with Mustard Dressing

Serves 6

2 lbs small red potatoes, scrubbed
1 lb collards, chopped and washed
2 tbs Dijon-style mustard
2 tbs red-wine vinegar
1/3 cup olive oil
6 slices bacon, cooked until crisp, drained, and crumbled
3 tbs thinly sliced scallion
Kosher or sea salt and freshly-ground pepper

In a large pot, heat water to boiling and add the the potatoes. Simmer 15 minutes, or until tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid.

Boil the collards in the potato water, stirring occasionally, for 10 minutes. Drain the collards in a sieve and refresh under cold water. Squeeze dry in a towel.

In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste. Add the oil in a stream, whisking until thickened. Quarter the potatoes and add them to the dressing. Add the collards, the bacon and the scallion and toss the salad well. Adjust seasoning withs alt and pepper.

Featured Recipes - March 20, 2010

Moo Shu Pork

Serves 4 to 6

1/2 medium head cabbage, sliced & julienned
2 scallions, julienne (lengthwise)
1 slice ginger, julienne
1/2 lb lean pork, julienne
4 dried black mushrooms
2 tbs golden lilies
2 tbs tree fungus (after soaking)
1/4 cup bamboo shoots, julienne
6 water chestnuts, julienne
4 eggs, slightly beaten
4 tbs soy sauce
6 tbs canola or peanut oil
1/2 tsp cornstarch
1 tbs sherry
1/2 tsp sugar
1/2 tsp kosher salt
3 tbs hoisin sauce
Chinese pancakes

Assemble ingredients and prep. Most of the unusual ingredients (like dried black mushrooms, golden lilies, and tree fungus are found in oriental food stores, though lately many supermarkets carry these items).

Place mushrooms, golden lilies and fungus in separate small bowls and pour boiling water over each. Soak 20 minutes. Remove stems from mushrooms, hard tips from golden lilies and hard parts of fungus. Cut ingredients julienne.

Mix pork with 1 tbs soy sauce and cornstarch.

Heat 2 tbs oil in wok and add scallion and ginger. Stir fry 1 minute and add pork. Stir fry until pork changes color and add 1 tbs of soy sauce, the sherry and the sugar. Remove to a bowl.

Heat 2 tbs oil in wok. Add cabbage, bamboo shoots, water chestnuts and salt. Stir fry two minutes and then add mushrooms, golden lilies and fungus. Stir fry one minute and remove to the same bowl.

Heat 2 tbs oil in wok. Pour in beaten eggs and scramble them until very fine. Remove to the bowl.

Return all ingredients to the wok. Heat thoroughly. Add 2 tbs soy sauce and stir fry quickly.

Put stack of pancakes in aluminum foil. Fold over the sides. Place foil-wrapped pancakes in a steamer and cover. Steam over boiling water 10 minutes to soften.

To serve, place steamed pancake flat on a plate. Spread 1 tsp hoisin sauce in center of pancake. Scoop two tbs filling on top of sauce. Roll. Serve. Eat. Enjoy.

Grilled Cabbage Slaw

Serves 6

1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup canola oil plus additional for brushing
2 tbs Dijon mustard
1 tbs chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Brush grill rack with canola oil. Prepare grill to medium-high heat.

Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.

Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.

Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

Corned Beef and Cabbage

Serves 4

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 tsp dry mustard
3 large sprigs fresh thyme and some parsley stalks, tied together
1 cabbage
Kosher salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Great with mashed potatoes.

Featured Recipes - March 12, 2010

Spanikopita


Serves 12

3 tbs extra-virgin olive oil
6 leeks, white and light green parts, chopped and well rinsed
4 garlic cloves, minced
2 1/2 pounds fresh spinach, rinsed and dried
1/2 teaspoon freshly ground black pepper
2 cups crumbled firm feta cheese
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
2 frozen filo sheets or puff pastry sheets, thawed but kept chilled preparation

Preheat oven to 350°F.

Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.

Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.

Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.

Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.

Oniaon & Spinach Dip


Makes about 3 1/2 cups

3 tbs extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
1/2 lb shallots, chopped
1/2 lb fresh spinach, coarsely chopped
3 ounce cream cheese, softened
1 (16-ounce) container sour cream
1/2 tsp Kosher or sea salt
1/4 tsp freshly-ground black pepper

Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat and cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.

Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.

Poached Chicken Breasts Stuffed with Spinach and Goat Cheese


Serves 4

Spinach and Goat Cheese Filling
2 tbs extra-virgin olive oil
1 large clove garlic, minced
1/4 cup chicken stock or water
1 1/2 lbs spinach, stems removed and well washed in several changes of cold water
Coarse salt
Freshly ground black pepper
4 ounces fresh goat cheese, at room temperature

Chicken and Assembly
4 large boneless, skinless chicken breasts
Coarse salt
Freshly ground black pepper

Make filling:
Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color. Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.

When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.

Make and assemble chicken:
Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap or wax paper and gently pound to a thickness of 1/2 inch. Season with salt and pepper. Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap. Place one-fourth of the cooled prepared filling in the center of each breast. Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.

Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.

To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.

Remove the chicken breasts with tongs and allow to rest for 5 minutes.

Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.
Recipes - March 1, 2010

Root Vegetables Anna



8 tbs (1 stick) butter, clarified
1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
1 parsnip, trimmed, peeled, very thinly sliced (1 1/4 cups to 1 1/2 cups)
1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
1 teaspoon chopped fresh rosemary

Preheat oven to 400°. Melt butter and skim off the white milk solids that rise to the surface.

In a large iron or ovenproof skillet, swirl 2 tablespoons butter to coat. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate parsnip slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.

Cook vegetables on top of stove over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.

Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

Bulb Vidalia Onions and Zucchini

4 small zucchini, washed
4 bulbs Vidalia onions with greens
2 tbs dried basil, or 4 tbs fresh, shredded
Kosher salt and freshly-ground pepper
2 tbs olive oil

Prep zucchini: trim ends and then quarter lengthwise. Cut out the seed core and discard. Cut the remaining quarters very thinly lengthwise, making sure each thin slice has some of the green skin.

Wash and trim ends from onions. Cut off white part and quarter lengthwise. Cut greens lengthwise into strips.

Heat olive oil in a skillet over high heat. Add onion whites and toss until starting to brown. Add zucchini and onion greens, stirring until the onion greens are starting to wilt. Toss with basil, season with salt and pepper. Serve hot.

Bulb Vidalia Onions and Broccolini

2 bunches broccolini
4 bulbs Vidalia onions with greens
Canola oil
Kosher salt
Sesame oil
Sesame seeds

Wash and trim ends from broccolini. Add 1 tsp salt to quart-sized pot of boiling water. Add broccolini and return to boiling for 2 minutes. Drain and rinse with cold water.

Wash and trim ends from onions. Cut off white part and quarter lengthwise. Cut greens lengthwise into strips.

Heat canola in a skillet over high heat. Add whites and toss until starting to brown. Add broccolini and onion greens, stirring until the onion greens are starting to wilt. Add semame oil - 2 tbs - and stir. Correct the seasoning. Serve sprinkled with sesame seeds.

Featured Recipes - February 26, 2010

Stuffed Cabbage Cups with Yukon Gold Potatoes



1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
1 tbs canola oil
1 large head leafy green cabbage
2 tbs minced garlic
3/4 tsp Kosher salt
1/4 tsp freshly-ground black pepper
2/3 cup water
2 lb Yukon Gold potatoes
1 cup buttermilk
3 oz extra-sharp white Cheddar, coarsely grated, about a cup
2 tbs horseradish
6 tbs unsalted butter
3/4 cup coarse fresh bread crumbs
Muffin tin with 6 large cups, about 8 oz each
12 strips parchment paper, 2 x 10 inches approx.
Preheat oven to 350.

Cook onion in oil in a heavy skillet over moderate heat, stirring occasionally, until soft and golden.

Bring a large pot of salted water to a boil. Core cabbage and place in boiling water. Return pot to boil and cook cabbage, pulling off 6 large leaves with tongs as they soften. Leave with remaining cabbage 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking and drain on paper towels. Transfer remaining cabbage to a colander to drain.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water in a pot and bring to a boil. Cook potatoes until tender, about 10 minutes. Drain in a colander, transfer to a bowl and mash potatoes with buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well. Adjust seasoning.

Melt remaining butter, adding more if necessary, skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then add a layer of the cabbage/onion mixture. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Carrot Salad with Orange, Olives, and Green Onions




3 lbs carrots, peeled, cut on diagonal into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbs grated orange peel
1 tbs ground coriander
Drizzle of honey
1 cup drained chopped pitted brine-cured green olives
1 cup chopped bulb Vidalia onions, greens and whites included
Orange slices
Fresh Italian parsley sprigs

Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.

Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey. Stir in olives and green onions. Cover and refrigerate at least 3 hours.

Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

Spinach, Onion and Potato Soup




4 tbs olive oil
1 1/2 cup chopped yellow or white onions
1 bunch bulb Vidalia onions, whites coarsely chopped, greens in thin slices
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 cups chicken or vegetable stock, or water
1/2 tsp dried crushed red pepper
6 garlic cloves, minced
1 large bunch fresh spinach, stems trimmed
Sour cream

Heat 2 tbs oil in heavy large pot over medium heat. Add chopped onions and sauté until tender and golden, about 8 minutes. Add potatoes and sauté 3 minutes. Add 8 cups stock or water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Meanwhile, heat remaining 2 tbs oil in another heavy large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add spinach leaves and sauté until wilted, tossing frequently with tongs, about 3 minutes.

Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. Bring to simmer, thinning with stock or water, if desired. Season to taste with salt and pepper.

Add dollop of sour cream to each bowl. Garnish soup with thinly-sliced green onion.

Featured Recipes - February 26, 2010

Creamed Spinach



3 lb fresh spinach
2 tb olive oil
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon or more of ground nutmeg, freshly grated if possible
Kosher salt and freshly ground pepper

Rinse and dry spinach. Heat oil in a very large skillet or pot and add a handful or two of the spinach. Turn, using tongues, and as spinach wilts, add more fresh until all is wilted and cooked through. Drain in a colander and rinse under cold running water until cool. Squeeze handfuls of spinach to remove as much moisture as possible. Chop the spinach on a cutting board.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook, whisking, two or three minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Hungarian Mushroom Soup




2 lbs crimini or large white mushrooms, cleaned and thickly sliced, including stems
2 large onions, coarsely chopped
2 sticks unsalted butter
3 tbs olive oil
3 tbs Hungarian paprika
3 tbs dill weed
1/2 cup flour
1/2 cup half & half or whole milk
1 cup chicken or vegetable stock
1 cup sour cream
1 tbs soy sauce
3 tbs fresh lemon juice
3 tbs chopped fresh parsley
Kosher salt and freshly-ground pepper

In a large, heavy-bottomed pot or dutch oven, melt one stick of butter and the olive oil. Add chopped onions and cook until soft. Add mushrooms and cook briefly. Stir in dill weed and paprika, cover and simmer until mushrooms are cooked through.

Meanwhile, melt the second stick of butter in a skillet. Stir in the flour and whisk until blended. Cook over moderate heat, whisking frequently, until golden. Stir in the half and half, whisking until blended and thickened, adding more liquid as necessary. Stir the white sauce into the mushroom mixture. Add the stock and stir. Add soy sauce. Cook for five minutes. Add salt and pepper to taste.

Stir in the sour cream and simmer on very low heat until ready to serve. Just before serving, stir in the lemon juice and chopped parsley. Serve with good bread.

Featured Recipes - February 11, 2010

Braised Kale with Bacon and Caramelized Onions



2 1/4 lb kale, stems and center ribs discarded
2 tablespoons extra-virgin olive oil
1/2 pound bacon, cut into 1/2-inch chunks, about 1 1/2 cups
2 tsp dried thyme
1 bay leaf
8 sprigs Italian, flat-leaf parsley
2 large onions, finely chopped
1 whole head of garlic, halved horizontally
6 tbs unsalted butter, cut into pieces
4 cups chicken stock
Preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a large heavy ovenproof pot.

Heat salted water in the pot and blanch the kale. Do this in two batches, about two minutes per batch, using tongs to lift out the kale to a colander as blanched. Drain well. Pour out the water.

Heat olive oil in the pot over moderate heat, and add bacon, cooking until until crisp, stirring frequently. Transfer bacon with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot.

Add chopped onion and the two halves of the whole head of garlic and cook briefly. Add thyme, bay leaf, and parsley. Cook over moderate heat, stirring frequently, until onions are golden brown and starting to caramelize, about 20 minutes. Return bacon to pot and add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes.

Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bay leaf, parsley stems and garlic and season kale with salt and pepper.

Kale and Feta Salad




3/4 to 1 lb kale, stems and center ribs discarded
2 tbs finely chopped shallot
1 1/2 tbs fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
4 1/2 tbs extra-virgin olive oil
2 ounces coarsely grated feta (1 cup), or use ricotta salata, a dry Italian cheese, if available

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and feta or ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper

Featured Recipes - February 4, 2010

Mashed Turnips & Potatoes with Horseradish



Makes 6 servings

2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch slices
3 lb turnips, peeled and cut into 1 inch slices
8 tbs unsalted butter
2 tbs horseradish, or more to taste
2 to 4 tsp sugar
1/2 cup chopped fresh chives

Bring salted water in a large pot to boil and add potatoes making sure they are covered by about 2 inches of water. Cook uncovered on a slow boil until very tender and easily penetrated with a knife, about 20 or 30 minutes. Drain and place in a bowl.

Boil turnips in a separate pot, again covering with 2 inches of salted water until very tender, 10 to 20 minutes.

Drain turnips in colander and immediately add to warm potatoes. Mash the potatoes and turnips together with the butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in chopped chives.

Glazed Turnips and Carrots

Makes 6 servings

1 pound turnips
3/4 pound small carrots
2 1/2 tablespoons unsalted butter
1/2 teaspoon sugar

Peel turnips and carrots and cut into 1-inch piece, leaving about 1/2-inch stems on carrots and turnips if greens were attached. Bring one-inch water in a pot to a boil, and using a colander or steamer, steam turnips until just tender, about 6 to 8 minutes. Steam carrots similarly.

In a large heavy skillet over moderately low heat, cook vegetables in butter with sugar and salt and pepper to taste, stirring, until heated through and glazed, about 4 minutes.

Potato and Turnip Gratin

Makes 12 servings

4 cups heavy whipping cream
2 cups chicken stock
6 large fresh thyme sprigs, or 1 tsp dried
4 large fresh sage sprigs, or 1/2 tsp dried
2 large fresh rosemary sprigs, or 1/2 tsp dried
3 large garlic cloves, finely chopped
2 bay leaves
1 tbs kosher salt
1 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper

3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese

Preheat oven to 350. Add the cream, stock and all the herbs and spices to a large saucepan and bring to a boil. Reduce heat and simmer until the mixture is reduced by about half or 3 1/2 cups, about 35 minutes. Strain cream mixture into large bowl.

Peel potatoes and cut into 1/8-inch-thick rounds. Add to cream mixture. Peel turnip and cut into 1/8-inch-thick rounds. Add to potato mixture and stir to coat.

Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover and sprinkle with parmesan cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.

Featured Recipe - January 29, 2010

Spinach & White Beans



1 large onion, coarsely chopped, about 2 cups
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tbs extra-virgin olive oil, divided
4 large garlic cloves, minced
1/2 tsp smoked paprika
2 cans cannellini or white navy beans, rinsed and drained
1 cup water
1 1/4 lbs fresh spinach, stems removed

Heat 4 tbs olive oil in a large, heavy pot and add the onion and sun-dried tomatoes plus 1/2 teaspoon each of salt and pepper. Stir occasionally until onion starts to brown and caramelize, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.

Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil

Featured Recipe - January 21, 2010

Kale & White Bean Soup



1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tbs olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tsp finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Soup is best if made 1 or 2 days ahead.

Root Vegetable Gratin



1 lb parsnips (about 4 medium)
1 lb sweet potatoes
1/2 lb carrots
1 red onion, halved, sliced lengthwise in strips
1 1/2 lb russet (Idaho) potatoes
2 teaspoons salt
1 tsp finely chopped garlic
1 tsp black pepper
1/4 tsp freshly grated nutmeg
1/2 cup chicken broth
1 3/4 cups plus 2 tablespoons heavy cream
1/4 cup grated parmesan cheese


Preheat oven to 400°F.

Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Use a mandelin if you have on. Transfer to a large bowl.

Peel carrots and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Peel and halve the red onion, slicing lengthwise into narrow strips. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and parmesan and broil 4 to 6 inches from heat until browned, 2 to 3 minutes. Serve hot. May be reheated. Serves 12.

Featured Recipe - December 10, 2009

Tasty Turnip Greens



1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup vegetable stock (or chicken stock)
1/2 cup chopped pecans, toasted


Heat olive oil in Dutch oven over medium heat.

Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the vegetable or chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately. And, it's great with cornbread - try the recipe below.

Featured Recipe - November 20, 2009

Tansy Thames' Cornbread Dressing



-1/2 skillet of fresh cornbread, crumbled (use recipe below)
-1 bag of Pepperidge Farm dry dressing
-4 cups chicken or turkey stock
-10 eggs, beaten
-3 large onions, coarsely chopped
-5 stalks celery, chopped
-Pinch of soda, dissolved in stock
-2 - 3 cups buttermilk
-Poultry seasoning to taste
-2/4 cup chopped turkey liver & neck meat, boiled in stock and chopped
-1/2 tsp salt, additional salt & pepper to taste


Heat oven to 350F.

Add chopped onions and celery to 2 cups stock and bring to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.

Combine crumbled corn bread and dried stuffing mix. Stir in buttermilk, stock & onion/celery mixture gradually to make this a thick, soup-like consistency. Add beaten eggs, poultry seasoning, soda, salt and pepper. Add chopped liver and neck meat.

Pour into large greased baking pan and bake for 30 - 45 minutes or until the dressing sets up and becomes firm in the middle when touched. Serve with giblet gravy and turkey.

Cornbread

-4 tbs bacon grease, shortening or butter
-2 cups plain white cornmeal
-2 eggs
-1 cup buttermilk
-1 cup boiling water
-1 1/2 tsp baking powder
-1/4 tsp of baking soda
-1 tsp salt


Preheat the oven to 425°.

Put the grease, shortening or butter in a cast-iron skillet and place on a burner on medium heat. Boil the water and add to the cornmeal. Stir and cover. Mix the egg and buttermilk and add to the cornmeal mix. Stir slowly, until the mixture is pourable (like thick pancake batter). Stir in the baking powder, soda and salt. Pour about half the grease into the batter and stir. Pour the batter into the hot skillet and let cook on top of the stove for 4 - 5 minutes.

Remove and place in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown. Turn hot cornbread out into a plate.

 

Featured Recipe - November 12, 2009

Gratin Forestier from Daniel Boulud



1 lb assorted wild mushrooms, trimmed, cleaned, separated by variety
2 - 3 tbs butter
Salt and freshly ground pepper
2 cloves garlic, very finely chopped
1 tsp finely chopped thyme leaves
3 cups heavy cream
Freshly grated nutmeg
4 pounds russets
1/4 cup grated parmesan


Saute each variety of mushrooms in enough butter to keep them from sticking. Season with salt and pepper and cook until tender but not colored. Add all to same bowl after cooking. Stir in garlic and thyme.

Preheat oven to 350. Butter a casserole dish.

Pour cream into a bowl, whisk in salt and pepper and freshly-grated nutmeg. Add more salt since potatoes will need extra.

Slice potatoes on mandolin into 1/8 inch rounds. Add to cream as they are sliced.

Add one layer to hot casserole dish in overlapping concentric circles (like pommes anna. Make a second layer. Pour cream over these layers. Press down to compact the layers - cream should rise between the slices. Spread mushrooms (drained) over the potatoes and add more cream, pressing down the mushrooms. Add remaining potatoes on top of the mushrooms. Add cream, if necessary, until you see cream at the edges of the pan.

Dust with parmesan. Cook for 45 minutes, making sure it's not too brown. Maybe lower to 300 if so. Bake for 15 minutes more until a knife penetrates easily.

Featured Recipe - November 6, 2009

Squash & Sweet Potato Shepherd's Pie



1 1/2 pounds sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
1 medium russet potato, peeled, cut into 2-inch pieces
2 tbs butter
2 tbs pure maple syrup
Kosher or sea salt and freshly ground pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups chopped onions
1 tbs minced garlic
3/4 cup frozen peas
3/4 cup frozen corn kernels
1/3 cup whipping cream
1 large egg, lightly beaten
1 1/2 tsp curry powder
1/2 tsp ground coriander
6 drops hot pepper sauce


Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to a large bowl and mash. Return to saucepan and heat, stirring constantly over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.

Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

Featured Recipe - October 30, 2009

Stuffed Pumpkin



1 medium pumpkin
1 cup dried apricots
1 cup dried pitted prunes
1 cup apple juice
1 loaf sourdough bread
2 large onions, diced
1 to 2 stalks leafy celery, diced (leaves included)
2 tbs fresh sage, chopped, or 1 tbs dried leaf (not ground)
1/2 cup butter, melted
Vegetable stock (see tip, below) as needed
Tamari or soy sauce to taste
4 tbs dark brown sugar
1 tbs dried basil and oregano
Kosher or sea salt and freshly ground black pepper
Extra virgin olive oil


Put the apricots and prunes in a small, heatproof bowl. Heat the apple juice in a small saucepan over high heat and bring to a boil. Pour the juice over the dried fruit, and let stand for at least 2 hours. Overnight is fine. When the pumpkin has been steamed and seasoned, drain the dried fruit, reserving both the fruit and the soaking liquid. Coarsely chop the fruit and set aside.

Preheat oven to 375.

With a sharp knife, cut a lid out of the pumpkin and reserve. Scoop out all of the seeds and fibers.

Put an inch or two of water in a large pot. Place the pumpkin, cut side down, in the water, cap placed in the pot as well. Bring to a boil over high heat. Cover tightly and steam over reduced flame for 10 minutes to precook slightly. Remove the pot from the heat and let cool. When cool, remove the pumpkin and season the inside with salt, pepper, a few splashes of the tamari or soy and brown sugar, rubbing this into the interior after steaming.

Cut the bread into 3/4 inch slices. Set a wire rack on a baking sheet and place a single layer of bread slices on the rack. Place in the preheated oven. Reduce heat to 250 and bake, slowly, turning once, until the bread is hard, crunchy, and dry all the way through, but not browned. This may take 45 to 60 minutes. Remove the dry bread from the oven and let cool. Coarsely crumble the bread into a large bowl. Add the onion and leafy celery and toss to combine. Crush the sage to release their flavor and add to the the bread mixture. Pour the melted butter over the mixture and toss well to combine. Add the soaked dried fruit and toss again. Begin adding the liquid, a combination of vegetable stock and the reserved fruit soaking liquid. Use more stock than juice, and use just enough to moisten the dressing without making it soggy. Keep tossing, adding stock as needed. Add tamari, starting with about 1 tablespoon. Taste for salt and add it and plenty of pepper to taste. Add more sage and the dried basil and oregano. The stuffing can be prepared up to this point and stored, covered and refrigerated, overnight.

When you're ready to stuff the pumpkin, preheat the oven to 375°F.

Rub olive oil on a baking dish large enough to accommodate the pumpkin.

Stuff the dressing into the cavity of the prepared pumpkin, topping with the pumpkin's cap. Place the stuffed pumpkin in the prepared baking dish. Place in the preheated oven and bake until the pumpkin is slightly brown and looks a bit collapsed in on itself, about 40 minutes. Serve whole, at the table.

Pumpkin Soup



1 medium pumpkin cut into 8 pieces
1 stick unsalted butter
2 tbs olive oil
1 onion diced
3-4 celery stalks diced
1 carrot diced
1 apple diced
*1 tsp cinnamon
Nutmeg, salt and pepper to taste
1 cup heavy cream or half and half
1 quart of vegetable or chicken stock
*May substitute allspice


Place pumpkin pieces in to a roasting pan. Sprinkle salt, pepper, cinnamon and nutmeg on pumpkin pieces. Divide stick of butter in half. Reserve one half. Cut remaining half of butter into 8ths. Place butter on each piece of pumpkin. Cover with plastic wrap then foil. Place in 350 degree oven for 30-40 minutes. Allow to cool.

Meanwhile, in a heavy bottom pot, add remaining butter and olive oil on medium. Heat and sauté onion, celery, apple and carrot for 4-5 minutes. Add vegetable or chicken stock. Scrape pumpkin away from pumpkin skin. Add to soup. Add cream then taste to adjust seasoning. Puree with food processor and thin with more stock if needed.

Garnish with toasted pumpkin seeds.

Turnip Greens with Pecans

2 tbs olive oil
2 shallots, chopped finely
3 cloves garlic, chopped finely
1 tsp red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
1 tbs kosher or sea salt
2 tbs Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted


Heat olive oil in heavy pot or large Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and saute briefly until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 5 minutes, tossing occasionally and adding more olive oil if necessary. Add 1 tbs salt and 1 tsp pepper and taste, adjusting if necessary.

Meanwhile, whisk the Dijon mustard with the chicken stock in a small bowl and add to the greens. Continue cooking until the liquid has all but evaporated. Add the warm toasted pecans to the greens. Toss thoroughly and serve warm.

Toasted Pecans

Preheat the oven to 300. In a bowl, toss the pecans and maple syrup together. Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes, making sure they don't burn. Remove.

Sweet Potato Salad - Chilled

2 cups medium diced sweet potatoes
1/2 cup raisins
2/3 cup finely diced red onion
1/3 cup finely diced celery
2 tsp freshly grated ginger
1/2 cup mayonnaise
1 tbs finely chopped parsley

Cook potatoes until they are fork tender in boiling water. Drain the potatoes and cool them completely. Soak the raisins in hot water for 15 minutes and then drain. Combine all the ingredients and mix them thoroughly, but gently. Chill for 24 hours before serving.

Sweet Potato Salad - Warm

1/2 cup olive oil
3 red onions, peeled, halved and thinly sliced
1 tbs Dijon mustard
1/4 cup balsamic vinegar
1 tbs honey
1 tbs finely chopped orange zest
1 tbs finely chopped fresh thyme
3 sweet potatoes, sliced into 1/2-thick slices
Salt and freshly ground pepper

Heat 3 tbs olive oil in a skillet over medium heat. Cook onions slowly, turning often, until golden brown and caramelized. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.

Preheat grill, Brush the potato slices on both sides with olive oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

Featured Recipes - October 16, 2009

Asian Pear Salad with Blue Cheese

2 tbs canola or vegetable oil
1 tbs apple cider
1 tbs apple cider vinegar
1 tbs honey
2/3 cup pecan halves
1 bunch mixed fresh greens, trimmed
2 apples, sliced thinly
2 Asian pears, sliced thinly
6 oz. crumbled blue cheese

Preheat oven to 350. Toast pecans on baking sheet in preheated oven for 7 minutes or until crisp and fragrant; set aside.

Combine oil, cider, cider vinegar, and honey in a small jar with a tight-fitting lid; shake well to combine.

Arrange greens on 6 chilled salad plates. Arrange apple and Asian pear slices on top of greens. Sprinkle with bleu cheese and pecans. Shake dressing once more and drizzle over each plate.

Ricotta-Stuffed Baked Asian Pears

4 Asian pears
1 cup ricotta cheese
2 tbs honey, at least
1/2 tsp cinnamon
1/2 tsp ground ginger
Cinnamon for dusting

Preheat oven to 350. Halve pears and place in a roasting pan cut-side up. Bake for 10 minutes until slightly soft and warm. Let cool and scoop out seeds with a spoon, leaving a cup-shaped space for the stuffing.

Mix ricotta, honey, cinnamon and ginger. Adjust the seasoning and sweetness for your taste. Fill the center of each pear half with the ricotta mixture and dust with cinnamon. Store in the refrigerator until ready to serve.

Asian Pear Slaw

2 celery ribs, cut into ¼” matchsticks
3 tbs fresh lime juice
t tbs rice vinegar
1 tbs finely-grated fresh ginger
2 Asian pears cut into ¼” thick matchsticks
4 scallions, sliced thin diagonally
1/2 cup fresh cilantro leaves
1/2 tbs finely chopped fresh hot red chile pepper (or to taste)
Kosher or sea salt and freshly-ground pepper

Whisk together lime juice, vinegar,and ginger.

Mix in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Featured Recipes - October 9, 2009

Ratatouille

1 large eggplant, or five Japanese eggplant, diced with skin on
3 medium zucchini, quartered lengthwise, seeds and core removed, chopped
2 large red or green bell peppers, halved, pulp removed, in coarse dice
2 large yellow or white onions, coarsely diced
6 large garlic cloves, finely chopped
4 - 6 medium tomatoes, cored, seeded and coarsely chopped
1 can tomato paste
4 tbs red wine
1 large bunch fresh basil, chopped
1/2 cup olive oil, more if necessary
Kosher or sea salt
Freshly ground pepper

Prep all vegetables. Heat a large dutch oven over medium flame and add 1/4 cup olive oil. Heat until almost smoking and add onion. Saute until soft and add garlic. Cook for 3 - 4 minutes. Add bell peppers and cook for 5 minutes, stirring occasionally. Remove onion/garlic/pepper mixture to a bowl.

Add 2 tbs olive oil to the pot and heat. Add eggplant and cook, stirring frequently until it begins to soften. Add more olive oil if necessary. Remove to the bowl with the onions and peppers.

Heat 2 tbs olive oil in pot and add the zucchini. Cook until just starting to soften. Stir in the cooked vegetables (eggplant, onions, peppers). Add the tomatoes and stirring frequently, cook until tomatoes start to soften. Add red wine and small can tomato paste and stir until incorporated. Add 1 tbs salt and 1/2 tbs pepper. Stir in chopped basil. Let cook at a slow bubble for 3 - 5 minutes. Adjust seasoning, adding more basil if necessary.

Serve warm over rice, topped with grated cheese or sour cream. Garnish with basil leaves.

Garlic Chicken

1 whole chicken, cut up into leg/thigh and breast portions.
50 large cloves garlic, 5 or 6 large heads with cloves separated, peeled
1 white onion, cut into large sections
1/2 cup chicken stock
1/2 cup white wine
Freshly ground pepper
Kosher or sea salt
4 tbs olive oil
4 tbs butter

Cut up chicken into sections. Salt and pepper liberally on all sides.

Heat oil in large dutch oven or roasting pot. Brown chicken pieces on both sides. Remove chicken and add garlic and onion. Replace chicken, add stock and wine. Cover and reduce heat to simmer for 1 hour. Continue cooking until garlic cloves are thoroughly cooked and soft. Remove and serve over rice, pasta or potatoes.

Winter Squash with Sage & Nuts

3 medium sized winter squash - acorn, butternut, pumpkin, turban, carnival. Try several different types at once.
3 tbs olive oil
4 tbs fresh sage, finely chopped
1 stick butter, cut into six sections
Freshly ground pepper
Kosher or sea salt
1 1/2 cups mixed roasted nuts

Preheat the oven to 375°. Cut squash in half, and using a spoon, remove the seeds and stringy pulp. Pour olive oil into a roasting pan and place the squash cut-side down in the oil. Roast for 45 minutes to 1 hour. When a sharp knife easily penetrates the squash, they are done. Remove from oven and allow to cool.

Using a large spoon, scrape the cooked squash out of the skins. Place in bowl, and using a potato masher, mash the squash coarsely. Add butter and stir until melted. Add sage and season with salt and pepper. Stir in 1 cup of nuts. Adjust seasoning. Serve topped with remaining nuts.

Haricots Verts in Stock - with Vegetables

1 bunch haricots verts (green beans), washed, stems removed, in bite-size pieces
1/2 medium onion, diced
1/2 green or red bell pepper, small dice
1 small carrot, in 1/8 inch sections
3 tbs olive oil
1 1/2 tbs WFS rub (see recipe below)
2 tbs kosher or sea salt
2 cups chicken stock

In medium sauce pan, heat oil to just smoking and add onion, bell pepper and carrot. Stir frequently until onion is translucent. Stir in the rub. Add beans and stir to coat with oil. Pour in stock, add salt, and bring to a boil. Reduce heat, cover and simmer on very low flame for about 1 hour. Serve hot.

WFS Rub

3 tbs kosher salt
3 tbs paprika
2 tsp cayenne pepper
1 tbs onion powder
1 tbs garlic powder
1 1/2 tbs dried oregano
1 tbs dried thyme

Add all ingredients in medium bowl. Mix thoroughly.

Featured Recipes - October 2, 2009

Mashed Winter Squash with Indian Spices

4 pounds butternut or buttercup squash, halved lengthwise and seeded
1/3 cup plus 1 tbs olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tbs black mustard seeds
2 garlic cloves, minced
1 medium onion, finely chopped
1 tsp ground coriander
1 tsp turmeric
1/4 tsp crushed red pepper
1/4 cup water

Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender.

Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3 cup of oil to the pot. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat.

Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper. Transfer to a bowl, top with the toasted mustard seeds and serve.

The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving.

Chipotle Winter Squash & Black Bean Salad

1 1/2 pounds butternut squash, peeled and cut into 1/2-inch dice
3 tbs balsamic vinegar
1 1/2 tbs Dijon mustard
1 tbs pure maple syrup
1 chipotle chile in adobo sauce?drained, seeded and minced
2 tbs olive oil
Salt and freshly ground pepper
1 bunch of watercress, tough stems removed (5 ounces)
One 15-ounce can black beans, rinsed and drained
3 scallions, thinly sliced

Spread the butternut squash in a steamer insert and set in a pot above boiling water. Cover and steam until tender, about 10 minutes. Let cool. 

Whisk the vinegar with the mustard, maple syrup and chipotle chile. Gradually whisk in the olive oil until thickened. Season with salt and pepper. 

In a large bowl, combine the watercress with the butternut squash, black beans and scallions. Add the dressing and gently toss to coat. Season with salt and pepper and serve.

Winter Squash Gratin

2 medium butternut squash (1 1/2 pounds each)
3/4 tsp salt
3/4 tsp freshly ground pepper
1 medium leek, white part only, coarsely chopped (1/2 cup)
1 tsp olive oil
1/2 cup dry white wine
1/2 cup chicken stock
1 cup whole milk
1/2 tsp sugar
8 thin slices from a baguette, toasted
4 oz Gruyère cheese, grated (about 1 cup)
2 tbs grated Parmesan cheese
12 basil leaves, shredded

Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.

Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl. 

To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top. 

Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.

Featured Recipes - September 3, 2009

Butternut Squash Gratin

1 tsp kosher salt
1/2 teaspoon black pepper
5 1/2 to 6 pound butternut squash
5 ounces Cheddar, grated coarsely, about 1 1/3 cups
1 1/2 cups heavy cream
3 fresh thyme sprigs, or tsp dried thyme

Preheat oven to 350°F. Butter a 13- by 9-inch glass baking dish.

Peel squash and slice very thinly crosswise with a mandolin or sharp knife - about 1/8 inch thick. For the wider parts of the squash, cut in half or quarters lengthwise before slicing on the mandolin.

Layer one third of squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with salt and pepper. Top with remaining cheese and remaining squash slices, and sprinkle salt and pepper. Simmer cream and thyme sprigs in a small saucepan over moderate heat. Discard thyme (if using fresh sprigs) and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.

Discard parchment and let squash stand 10 minutes before serving.


Roast Butternut Squash with Balsamic Vinegar

1 1/2 to 2 pounds butternut squash
Extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
2 tbs good quality balsamic vinegar

Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.

Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar. Great as a side dish.

Roast Butternut Squash with Parmesan

2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
5 sage leaves, chopped
2/3 cup finely grated parmigiano-reggiano
Kosher or sea salt and freshly-ground pepper

Preheat oven to 400°F with rack in middle.

Toss squash with cream, chopped sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving - cream will thicken.

Grilled Tilapia with Grilled Corn Relish

2 Grow Alabama Tilapia
3 tbs olive oil
Kosher or sea salt and freshly- ground pepper
Fresh thyme and tarragon
2 cloves fresh garlic, sliced

Relish
2 ears fresh corn
1 onion sliced
1 apple, cored and sliced
1 bell pepper cut into 4ths
Kosher or sea salt and freshly-ground pepper
1 tbs olive oil
1 tbs apple cider vinegar

Toss tilapia in oil, salt and pepper, herbs, and garlic. Place on grill and cook 3-4 minutes per side.

For relish: lightly oil corn, onion, apple, and bell pepper. Grill 2-3 minutes. Remove kernels from corn with a chef’s knife. Dice remaining ingredients, add corn, season with salt and pepper, oil and vinegar. Serve over the grilled Tilapia.


Stuffed Pablanos


4 - 6 poblano peppers
1 pound of ground beef or turkey
1 onion, diced
1 green or red bell pepper
1 jalapeno, diced (optional)
1 ear corn, kernels removed
2 gloves garlic, chopped
1 tbs olive oil
1 tbs fresh cilantro, chopped
½ tsp cumin
Kosher or sea salt and freshly-ground pepper
3 - 4 tbs goat cheese

Sautee` onion, garlic, corn and peppers in olive oil 3-4 minutes. Add ground beef or turkey and brown. Drain all oil and fat from this mixture. Add salt, pepper and cumin and stir. Add goat cheese.

Place peppers on a cutting board and make a slit lengthwise on top of the peppers. Open slit and scoop out seeds. Stuff peppers with meat mixture. Bake in casserole dish with a thin tomato sauce (optional). Cover and bake 30 - 40 minutes at 350 degrees.

Options
1. Add 1 cup of cooked rice to meat mixture to increase volume of stuffing.

2. Use homemade or bottled salsa for the sauce.

3. Place stuffed peppers on grill and cook 3-4 minutes. Place grilled stuffed peppers on 2 or 3 sheets of tin foil. Enclose like a package. Place package on low heat on your grill and cook 30 - 40 minutes.

Grilled Vegetables

8 fresh okra pods
8 cherry tomatoes
4 small onions, cut in half
4 small eggplants, cubed
3 tbs olive oil
Kosher or sea salt and freshly-ground pepper
Bamboo or metal skewers – soak bamboo skewers an hour in water before using

Herb Dip
1 clove garlic chopped
1 small onion chopped
6 - 8 basil leaves, cut small
Kosher or sea salt and freshly-ground pepper
½ cup mayonnaise
½ cup sour cream

Place vegetables in a large bowl and toss with olive oil, salt and pepper. Skewer vegetables, alternating different veggies as desired. Grill on hot grill for 3 - 4 minutes per side. Serve hot with herb dip.

Herb Dip
In a medium bowl, add all ingredients and mix thoroughly. Refrigerate until ready to serve.

Summer Squash Soup

1 tbs olive oil
1 pound yellow squash, sliced 1/2 inch thick
2 ears corn, corn removed from cob. Cut cobs in half and set aside.
3 large shallots, chopped
2 large garlic cloves, minced
1 fresh jalapeno chile, chopped (if you don't like the heat, try a banana pepper instead)
1/4 tsp ground cumin
2-1/2 cups water or broth (I used chicken broth made from a Grow Alabama chicken carcass)
Italian parsley sprigs for garnish

In a 5-quart heavy kettle, heat oil over moderate heat and saute all ingredients (including cobs) except water or broth for five minutes. Stir in water or broth and simmer until squash is very tender, about 20 minutes. Discard cobs. In a blender, puree mixture in batches until smooth. Note that a food processor doesn't make the mixture smooth enough! Season with salt and pepper to taste.

Divide soup between two bowls. If desired, garnish with sour cream and fresh Italian parsley sprigs.

Featured Recipes - August 28, 2009

Grilled Tilapia with Lemon Butter & Capers

2 lemons, zested and juiced
1/2 cup dry white wine
2 shallots, thinly sliced
1 tbs heavy cream
4 oz (1 stick) unsalted butter, cut into slices, at room temperature
Kosher salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
3 tbs olive oil
8 oz orzo, cooked al dente
1/4 cup flat-leaf Italian parsley, chopped
1/4 cup capers, drained

Make the lemon butter:
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool slightly. Whisk together the cream and wine mixture in a small bowl, adding butter and one pat at a time and whisking to incorporate. Season with salt and pepper. Put in refrigerator covered for 30 minutes.
Heat the grill to high. Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.


Fish & Chips with Tilapia


4 russet potatoes, washed
3 tablespoons olive oil
2 tablespoons malt vinegar
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
Canola oil, for frying
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 cups all-purpose flour, plus 1/2 cup for dredging
Salt and freshly ground black pepper
1/2 cup buttermilk
3/4 cup club soda
4 tilapia fillets about 1 1/2 pounds, cut in half lengthwise
Tartar sauce, for serving

Preheat oven to 450.
Bring pot of salted water to a boil. Slice the potatoes into 1/2-inch thick wedges. Boil 3 minutes until slightly softened. Drain and put in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes, turning once until potatoes are brown, crisp and tender on the inside.
In a large pot or fryer heat canola oil to 350.
In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels.
Serve with fries, extra malt vinegar and a side of tartar sauce.

Watermelon & Goat Cheese Salad

3 tbs extra-virgin olive oil
3 tbs orange juice
1 tbs red-wine vinegar
1/4 tsp kosher or sea salt
Freshly ground pepper to taste
8 cups mixed salad greens (whatever you have on hand)
4 cups diced watermelon, seeds removed, about 3 pounds with the rind
1/4 cup very thinly sliced red onion
3 ounces goat cheese - try our Mountain View Dairy Goat Cheese
1/2 cup chopped hazelnuts or almonds, toasted

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Fried Goat Cheese Salad

2 (6-ounce) logs plain chevre (Mountain View Dairy is very nice)
2 egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tbs cider vinegar
2 tbs Champagne vinegar
Pinch sugar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 egg yolks
1 cup extra virgin olive oil
Mixed salad greens - enough for 6
Olive oil and unsalted butter, for frying

Form the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. This is critical: you want the cheese cool before cooking.
For the dressing, place the cider and champagne vinegar, sugar, salt, pepper and egg yolks in the bowl of a food processor and process for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Adjust seasoning with salt and pepper.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Heat 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

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