ChefRob
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Who better to ask for recipes than a Professional Chef? Ask away.

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SP8
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ChefRob wrote:Who better to ask for recipes than a Professional Chef? Ask away.
Awesome! What's your pesto recipe? :D

ChefRob
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Awesome! What's your pesto recipe? :D
Traditional Pesto? Because there are so many variations...but this is a basic restaurant recipe.

Basil Pesto
Yield: 1 cup

2 cups firmly packed small, young basil leaves
2 garlic cloves, minced
1/3 cup extra virgin olive oil
3 to 4 tablespoons pine nuts, toasted
Sea salt, about 1/4 teaspoon
pinch of powdered ascorbic acid (vitamin C), or 2 to 3 tablespoons of young parsley leaves
1/4 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
1/8 teaspoon fresh ground black pepper (optional)

Bring a large pot of heavily salted water to a rolling boil (it should taste like the ocean). Use about 1/4 cup of kosher salt for every quart of water. Place the basil in a strainer and dip deep into the water for 15 seconds. Remove the strainer and immediately plunge it into a large bowl filled with ice-water to halt cooking. Drain and squeeze as dry as possible.

Snip with scissors into smaller pieces as chopping herbs can easily cause them to darken and oxidize. In a blender, puree the basil with the oil, garlic, pine nuts, salt to taste and a pinch of ascorbic acid. When blended, add the cheese and pulse briefly to incorporate. Transfer to a bowl and adjust the seasoning.

Thin the pesto out with some hot pasta water before tossing it with the pasta. The residual heat will immediately warm the room temperature sauce. Use right away for best results or store in an air-tight container in the refrigerator.

Tips:

1) Don't use a food processor, a blender, or even better, a mortar & pestle will produce a much more flavorful result.

2) Ascorbic acid helps to retain the bright green instead of the army green color that can result. Using a couple tablespoons of parsley instead of the ascorbic acid will also help the color, but not as much.

3) Old basil leaves taste bitter, use small, young leaves for better flavor.

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SP8
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Awesome! Thanks Rob.

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Duh_Vinci
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Thank you gentleman for the inspiration and the recipes on the pesto, appreciated indeed! Just missing the pine nuts, I guess it would have to wait until tomorrow...

Here is a simple hot appetizer recipe - "Stuffed Tomatoes"

[img]https://i73.photobucket.com/albums/i230/duhvinci/2009_garden/2009_stuffer_tomato.jpg[/img]

In the photo are "Yellow Stuffer", my latest planted variety of this season. Though any good size, firm tomato would do.

Ingredients:

Firm Tomatoes
Imitation crab meat (or the real thing if you have it)
Jalapeno cheese
Mayonnaise (I personally prefer Olive Oil mayo - rich, creamy, and less fat when cooked)
Cilantro
Salt/pepper


Method:

Preheat oven (toaster oven works great) to 400F
Slice tomatoes in half, hallow it out by removing the meaty part
Mix together fine shredded cheese, crab meat, cilantro and mayo.
Salt/pepper to taste
Stuff tomatoes and bake for 10-15 min (or until the flesh is softened)
Plate the maters
Sprinkle some shredded cheese
Garnish as you wish


Hope you enjoy!

Regards,
D

P.S. In the dishes as such, don't be afraid to add/swap/change ingredients... If it sounds good to you, then do it. For example, soft goat cheese, bacon, mayo and tarragon would be a good stuffing too...

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SP8
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Mentaiko Pasta

[img]https://i15.photobucket.com/albums/a360/SamhainP8/fb5cf834.jpg[/img]

This is a very simple, fast and tasty dish, as long as you don't mind eating fish eggs! In saying that though the taste is very subtle and if you weren’t told what it was I bet you wouldn’t have the slightest clue.
Any decent Asian supermarket (particularly Japanese stores) will stock mentaiko.


Ingredients
Butter
Mentaiko (Cod Roe)
Lemon
Spaghetti
Some leafy greens: Rocket works best and I throw in a bit of Ruby Chard for some extra colour.


Method
While the spaghetti is cooking:
Wash and dry your leafy greens
Defrost the mentaiko (1 ovary will do for 2 serves)
Put some butter and mentaiko on a plate
Top with drained spaghetti and leafy greens
Squeeze on some lemon juice
Toss well to mix through the lemon juice, butter and mentaiko

Rocket and Ruby Chard

[img]https://i15.photobucket.com/albums/a360/SamhainP8/1-1.jpg[/img]

Mentaiko

[img]https://i15.photobucket.com/albums/a360/SamhainP8/2-1.jpg[/img]

Butter and Mentaiko

[img]https://i15.photobucket.com/albums/a360/SamhainP8/3-1.jpg[/img]


Ready to Serve

[img]https://i15.photobucket.com/albums/a360/SamhainP8/4-1.jpg[/img]


Ready to Eat

[img]https://i15.photobucket.com/albums/a360/SamhainP8/5-1.jpg[/img]

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applestar
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Ooh! Haven't had one of those in ages. You're making me HUNGRY!
Mentaiko is packed in salt so it's salty... aren't they usually spicy too or are there Spicy Mentaiko as well as just Salty? OK, putting Asian supermarket to my TD list. :wink:

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SP8
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applestar wrote:Ooh! Haven't had one of those in ages. You're making me HUNGRY!
Mentaiko is packed in salt so it's salty... aren't they usually spicy too or are there Spicy Mentaiko as well as just Salty? OK, putting Asian supermarket to my TD list. :wink:
The one depicted above is the spicy version ‘Karashi Mentaiko’ but it's not very spicy at all, just delicious! The salty version is usually labelled as just ‘Mentaiko’. :D

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rainbowgardener
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This is one I just made up. Needed something relatively quick to take to a potluck, using the veggies I had on hand; came out yummy:

RAINBOWGARDENER'S GREEN BEAN & POTATO CASSEROLE

2 lbs potatoes, peeled
1 lb green beans
1 large onion, chopped
2 cloves garlic, minced
1 large green pepper
1 - 2 Tbsp olive oil
1 Tbsp fresh basil
1 Tbsp fresh parsley
½ tsp marjoram
½ tsp thyme
½ tsp salt
½ tsp black pepper
1 can cream of celery soup
1 large piece of cornbread

*Puncture holes in potatoes and microwave 6-8 min or until starting to get tender
*Trim ends off green beans and chop into bite size pieces
*Steam green beans 4-6 min or until starting to get tender
*Remove seeds from green pepper and chop into 1/2" pieces.
*Saute onion and garlic in oil until starting to soften.
*Add green pepper and saute briefly.
*Add the basil, parsley, marjoram, thyme and half of the salt and pepper
*Saute until veggies are thoroughly softened and tender.
*Chop the potatoes into bite sized pieces.
*Put the potatoes in a large bowl and mix with the remaining salt and pepper.
*Add the green beans, onion/pepper mix, and soup. Mix well.
*Turn into oiled casserole dish. Top with cornbread, crumbled.
*Bake at 350 degrees for about 20 minutes or until everything is heated through and cornbread is lightly browned

(I used cornbread because I had left over cornbread sitting around and it is really good with green beans, but you could use cracker crumbs, buttered bread crumbs or whatever)

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rainbowgardener
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This is another one I made up. I'm a vegetarian, but sometimes it's nice to have something solid and "meaty" to serve your non-vegetarian company. You can make your tofu more chewy and "meaty" textured by freezing it solid, then thawing again. This is a vegetarian version of the classic corned beef hash. Corned basically means salted/ soaked in salt brine.

RAINBOWGARDENER'S CORNED TOFU HASH

Ingredients
1/2 lb extra firm tofu
2 C water
1 tsp salt
1/2 tsp liquid smoke flavoring
1/2 tsp Worcestershire sauce
1/2 tsp A-1 steak sauce
1 onion finely chopped
2 - 3 cloves of garlic minced
2 T olive oil
salt and pepper to taste
2 large or 3 med. potatoes, peeled & chopped in 1/4" cubes
2 red or green bell peppers, seeded and chopped fine
2 C fresh green beens, trim ends and chop small
(optional 1 fresh tomato chopped small)
1 egg
1/4 C milk

Directions
Squeeze the pkg water out of tofu and chop into small cubes
Combine water, salt, smoke flavoring, Worcestershire & A-1
Marinate tofu in flavored water for at least 1 hr
Saute onion and garlic in oil over low heat til softened
Increase heat to med-high
Add potatoes and saute briefly
Drain and lightly press tofu and crumble into pan
Season to taste with salt and pepper
Saute potatoes & tofu
Flip occasionally until starting to brown all over
Add bell peppers and saute for 2-3 minutes
Add green beans, saute briefly
Add tomato if using
Saute a few more minutes until veggies are tender
Scramble the egg and milk and pour over veggies
Stir and cook until egg is cooked
Serve immediately, garnish with grated cheese if desired

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applestar
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OK, this was a REALLY YUMMY brunch. Whipped up this morning.

EGGS POACHED IN FRESHLY STEWED TOMATOES AND ROASTED RED BELL PEPPERS 10/11/09

Cut ripe tomatoes in half or quarters (I used orange Valencia and nameless volunteer red cherry tomatoes which made for a lovely color combo), stem end removed, and line bottom of dry frying pan, cut sides down.
Turn heat on at Med-Low, cover and cook until juices flow and bubble and skins start to peel off. Remove skin and scrape bottom of pan once to prevent scorching.
Scatter chunks of skinned roasted red bell peppers.
Scatter diced bacon (about 1 for each egg).
Scatter minced garlic (3 smallish cloves per 2 eggs)
Sprinkle all over with sea salt.
Crack eggs on top of the bubbling mixture.
Cook uncovered until bottom of the whites start to set, check that eggs/tomatoes are not scorching onto the bottom of the pan (note that you're not stirring the mixture at all at any point), then cover and cook at Low until yolks are almost set. Glaze yolks with the clear part of broth/bacon grease.

Serve with fresh thyme and chopped parsley leaves.

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rainbowgardener
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Just found this recipe and made it for a potluck last night

https://dishnthat.blogspot.com/2009/03/tattooed-potatoes-simple-elegant-side.html

These are baked in oil, so they have the flavor and crispness of fried and the tenderness of baked. And the herb leaves "tattoed" on add a little flavor as well as turn them into works of art! With my local organic CSA grown potatoes, these were heavenly. They were the hit of the party

(Note to self, must grow potatoes next year! )

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Ozark Lady
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Help!
I have a freezer completely full of venison, from this fall.
It is so tough, that I have not found a way to make it edible.
I even cooked it, and put some in the blender... It shredded into long strings, that still can't be chewed.
Is the only hope for this tough meat... grinding it into hamburger? I don't have a meat grinder, do I have to buy one to use this meat?
I need suggestions...

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webmaster
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Might want to try slow cooking it.

It's been years since I ate venison, but I have this recipe for oxtail/beef shank/veal osso bucco that works well with different kinds of meat, including chicken and rabbit. It's flexible on ingredients, too.

Preheat oven to 350 degrees.

2 cups chicken broth
2 tablespoon Tomato puree
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspon parsley
1 large pinch (or two) Dried fennel
2 cups dry white wine

Three to four pounds of meat, dredged in flour then sauteed on both sides until golden. Remove and set aside.

Half a green bell pepper, chopped into small pieces
Half a red pepper chopped
One large onion, chopped
One rib of celery, chopped.
Three carrots, chopped
Two or three cloves of garlic, smashed

Bell peppers, onion, celery, and carrots can be sauteed together, with the garlic added in after a minute. If you like, you can use only one whole pepper instead of two different kinds.

When all is sauteed pour in chicken broth, tomato puree, and the wine. Bring to a boil and reduce by a little. However the idea is you still want to have enough to cover the meat. About five minutes.

Once it's boiled turn off the heat, add meat, cover, transfer to oven, and let it cook for about 1 1/2 hours.

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Ozark Lady
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I am a very frugal cook. That said, I also prefer homemade things;
I don't measure so, you will sort of be on your own... But, maybe I will give you some ideas for your own frugal recipes.
I buy a bag of chicken breasts, usually skinless and boneless.
I put this in a huge pot of water, and simply boil it. Nothing added. When the chicken is done, I remove it to cool, I then divide up the broth, since there is alot of fat swimming on the top.
In one pot, I place some broth, I then add about a cup of the chicken meat that I just cut up, and a few stalks of celery, I return this to a boil. If there is not much fat, I add butter to it, to just barely show a bit of fat beads on the surface. I know fat is bad... but fat is flavor too.
Once the celery is done, I have to decide supper tonight, or preps for another day? If tonight... Chicken and dumplings.
I keep the water boiling. In a bowl, I measure out some self rising flour, keeping in mind it will double in size when made into dumplings... I look at the pot and decide how much room there is for a rolling boil and dumplings added. I then take a small amount of the cooled broth and add it to the flour and some plain water... nothing more. I mix it until it is pretty thick, but still possible to spoon it up. With the water boiling... I take a spoonful, use a butter knife and cut off pieces of the dough right into the water. You do have to stop adding, and stir it from time to time.
When the last is added, you stir and then wait, when you see some clear edges appear on your last dumplings it is ready to eat. Word of warning, if you put a lid on it... you will chicken and celery soup... Which is tasty, but you will lose your dumplings.
I take some of my chicken and simply baggy it up... instant chicken salad for later.
Some of the chicken is used to make chicken pot pies...
I add whatever vegetables that I want to a pot that is part broth part water, and add a cup or two of chicken meat, My choices are usually celery, and carrots... I usually let these cook until done, then I add potatoes, a can of peas, and bring it back to a boil.
Now I decide, dinner or later. Either way, I let it cool some.
I usually make so much, that I have to freeze some even if it is dinner.
Here you can do many things with this... Sometimes, I thaw it, then put it into an oven pan, and make biscuits, just set them on the top, add a bit of water to the broth, if it isnt juicy... and bake... Tastes fine.
Other times, I actually make a pie, and put my pot pie filling in it, I have noticed, after freezing it, it needs to boil and a good stir to mix the broth all back together and not taste watery. Which means... cool it again, before putting it into your pie crust. You can make small pies to fry on your stove top, or formal pies to bake in your oven.
I even sometimes, just thaw and boil some pot pie filling, add more water, and it is instant chicken vegetable soup!
I save extra broth for making broccoli casseroles, cream of celery soup, potato soup, and lots more. This is my own broth, and not salty, does not taste like the tin can.. And since I made it with just chicken and water... I can use it anyway that I like.
I have made spaghetti sauce, pizza sauce, burritos, all kinds of stuff using my chicken and broth in one way or another.
One afternoon of cooking, and I have instant items in my freezer... How long does it take to microwave thaw and just put in a pot, make some dough and you have instant home cooked meal ready in 30 minutes.
My meals often only cost a $1.00 to feed 3!
I sometimes do this with turkey too, when I butcher one, or find turkey on sale... I just cut it up and boil it like chiken, make my broth and separate out my meat...
Think of all you can do...
How about a big thick steak, with the bone still in it.... roast it, then debone it, deglaze the pan, and then, start your beef broth... chop your meat up... one afternoon and you have the beginnings of many fast, filling and inexpensive meals...
Go for it!

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applestar
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Venison -- how about Chili? DH loved it when I turned the venison a neighbor gave us into a big pot of Chili. I think I cut it up into finger-thick strips/chunks and marinated it in some ale or stout for a while first.... Sorry no recipe -- it was one of those put in some of this and that, and let's try this too kind of cooking. :wink:

joshbuchan
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Location: Clevedon, UK

omg! y did I read this thread, my belly is rumberling now :D I cant wait to make some beer bread 2moz!
thank u all for shearing all your amazing recipes with me, so I fort I might sheare one to my hart :lol:

Chocolate and beetroot brownies :D

all u need is 250g/10oz good, dark chocolate (70% cocoa) broken into pieces
250g/10oz unsalted butter, cut into cubes, plus more for greasing
250g/10oz caster sugar
3 free-range eggs
150g self-raising flour
250g beetroot, boiled until tender, peeled and grated

1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.

2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.

3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot and be careful not to overmix or it will make the brownies tough.

4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.

very easy and very tastie! injoy.

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Ozark Lady
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Hey Josh, that sounds great.
I assume that when you say beetroot. You mean the little red beets?
I have never imagined using them in baking. I really like beets, but I have only eaten them boiled with butter, or pickled. I have got to try these. Since I like brownies, and I like beets.
Okay, I have a can of beets... they aren't growing in the snow out there... wonder if that will work, if I simply smash them up and add them...
If it doesn't work, I will know to use fresh ones, the next time...
Off to the kitchen!

joshbuchan
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hey OL, um yeah beets/beetroot the little red things look like onions with green leaves on top, when u say canned do u meen pickled?? I hate pickled beetroot and would never ever try to use it in bakeing. but it might work, but I like the little cubes to munch on in the brownies ^^ well goodluck!

I am trying some spinidge muffins 2moz, if they go well I will give u all thr recipe! :D :D

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applestar
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I'm going to try this too! I just got beets in the organic veg co-op box, and I'll be able to the 70% Belgians at Trader Joe's tomorrow. :()

joshbuchan
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great stuff! I hope u injoy them!

I have said this once and I will say it again :D :D be very careful not to overmix it or it will make the brownies tough.

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Ozark Lady
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No Josh, the beets are not pickled, they are simply sold at the grocery store in a can, they have been peeled, greens and tap root removed, then boiled and canned up.
I don't think that I have ever seen pickled beets canned up. Normally we just open the can, slice the beets, and then put beets in a bowl, and pour hot vinegar over them... done...

joshbuchan
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ah, my dad pickles them in jars :shock: :?
well it should save u boilding and pealing then :lol: all u have to do is grate, well I hope they turn out ok! u can freeze them for upto a month, if they evan get to the freezer that is lol :roll: :lol:

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applestar
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Found this thread in the Foo-Ha. Enjoy. :()

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Gary350
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I wish people would list the NAME of the recipe with their recipe.

Please REVISE your recipe and include a name so we all know what it is.

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Duh_Vinci
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This one is easy and quite delicious tomato soup.


[img]https://drphotography.smugmug.com/Garden/2010-Garden/2010tomatosoup/931077341_9dpMt-M.jpg[/img]

Ingredients:

4 Cups of chopped tomatoes
1 Onion, finely chopped
1/2 Bell Pepper chopped
2 Cups of chicken broth (or stock)
1/2 Stick of butter
2 Tbs of olive oil (can be any other vegetable oil)
1/3 Cup of flower
3 Cloves
2 Bay leafs
Salt/Pepper to taste
1/4 Cup of Half and Half (or heavy whipping cream - at serving)

Preparation:


- In the large, heated pot, add bell peppers, olive oil and onions, sweat the onions just until translucent
- Add tomatoes, cloves, bay leafs, broth/stock, bring to a boil and simmer for 20 min.
- Pour the mixture into the blender, and pure it until uniform
- In same cooking pot (now empty) add butter, melt it, add flower (making a rue), keep whisking until the color is light golden brown.
- Carefully poor tomato mixture (a little at first) back int the pan, whisk well, and add the rest of the mixture.
- Cook (stirring occasionally) for 10 min on medium heat (or until it comes to a boil)
- Serve and enjoy (about 1 Tbs of half and half slowly poured into the center of the bowl)


Regards,
D

LindsayArthurRTR
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Kisal wrote:ZUCCHINI PIE

4 cups pared zucchini, cut into slices like you would cut apples for pie
1 1/4 cups sugar
1/3 tsp salt
1 1/2 tsp apple pie spice (you can just use cinnamon, nutmeg and ginger if you wish)
1/4 cup flour
1/4 cup lemon juice
2 beaten eggs
Pastry for a 2-crust pie

Preheat oven to 400º.

Peel and slice zucchini. Remove seeds if using large zucchini (I just scrape them out with a spoon).

Mix together salt, spices and flour. Toss with zucchini slices.

Mix in lemon juice, then gently stir in the beaten eggs.

Pour into unbaked pie shell and top with crust. Sprinkle top crust with sugar.

Bake at 400º F for 45 minutes to an hour. Cover edges of crust with strips of foil if they begin to brown too soon.

Cool, slice and serve! May also be served warm with ice cream.
Made it...WOW! I really DOESN'T taste like zucchini!!! I am impressed!!! This is a fabulous recipe :()

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Anna63
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Location: Bauska

Duh_Vinci wrote:This one is easy and quite delicious tomato soup.


[img]https://drphotography.smugmug.com/Garden/2010-Garden/2010tomatosoup/931077341_9dpMt-M.jpg[/img]

Ingredients:

4 Cups of chopped tomatoes
1 Onion, finely chopped
1/2 Bell Pepper chopped
2 Cups of chicken broth (or stock)
1/2 Stick of butter
2 Tbs of olive oil (can be any other vegetable oil)
1/3 Cup of flower
3 Cloves
2 Bay leafs
Salt/Pepper to taste
1/4 Cup of Half and Half (or heavy whipping cream - at serving)

Preparation:


- In the large, heated pot, add bell peppers, olive oil and onions, sweat the onions just until translucent
- Add tomatoes, cloves, bay leafs, broth/stock, bring to a boil and simmer for 20 min.
- Pour the mixture into the blender, and pure it until uniform
- In same cooking pot (now empty) add butter, melt it, add flower (making a rue), keep whisking until the color is light golden brown.
- Carefully poor tomato mixture (a little at first) back int the pan, whisk well, and add the rest of the mixture.
- Cook (stirring occasionally) for 10 min on medium heat (or until it comes to a boil)
- Serve and enjoy (about 1 Tbs of half and half slowly poured into the center of the bowl)


Regards,
D
looks so delicious. mm!

Lehcar
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Location: Zone 7, Coastal SC

Alright, so, this is my secret to gaining Rockstar-Awesome-Cook status around holiday-season or any large gathering of people (including but not limited to: Sunday dinner at mother-in-law's house, PTA meetings, bake sales...).

Shamelessly, I hover over my plate of delicious treats and smile benevolently as curious newcomers and veterans alike shovel my baked goods into their mouths with wild abandon as the rest of the offerings are ignored. Grandmother's apple pie? Ignored! Aunt Biddie's delicious brownies? Abandoned! Cousin Robert's cheesecake?!! Used as a stepping stone to get to my... what, dare you ask, is it that I make?!!

Chocolate Beet Cupcakes with Cream Cheese Icing

1 c. butter, softened to room temperature
1 1/2 c. packed dark brown sugar
3 eggs, room temperature
1 1/2 oz. dark chocolate (approximate, most of the time I even go up to 2 oz.)
5 med. beets or 2 c. pureed beets (I used canned beets when I'm feeling lazy; be sure you don't get Harvard Beets on accident, just boiled beets in water; obviously fresh beets taste the best)
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 375 degrees.

Trim tops and bottoms from beets. Quarter and cover with water in a pot, boil and then turn down to a simmer. Cook 50 min. or until tender. Rinse in cool water, slide skins off and puree to a smooth paste. Let cool. If using canned beets, just drain and puree to a smooth paste. (TIP: this can be done the night before or several hours before; throw into the freezer for 10 min. if you're pressed for time and need them to cool down quickly)

Melt 1/4 c. butter with the chocolate in a small saucepan. Stir until smooth and set aside to cool slightly.

Cream 3/4 c. butter and brown sugar together. Add eggs, mix well.

Fold chocolate, sugar mix, beet puree and vanilla together. Make sure nothing is too hot or the eggs will cook. If not sure, wait. Nobody likes scrambled eggs in their cupcakes, hehe!

Combine flour, baking soda, salt, cinnamon and nutmeg.

Fold the wet into the dry ingredients using big sweeps of a spatula. Do not over-mix but make sure everything is incorporated.

Pour into greased muffin tins and bake 25-35 min at 375 degrees for regular-sized cupcakes (makes 18-24 depending on how much you fill up your tins) or 18-21 min. for mini-muffin tins.

I like to make mini-cupcakes because they're 2 bites and easier to send home with people if there are leftovers.

Basic Cream Cheese Frosting

8 oz. COLD cream cheese (as in, out-of-the-fridge cold)
5 tbsp. butter, room temperature
2 tsp. vanilla
2 c. (or less) powdered or confectioner's sugar

Beat cream cheese, butter and vanilla together.

Add powdered sugar 1/4 c. at a time until desired sweetness is reached.


I usually use the "I brought veggies and dessert in one!" line when I set the tray out which gets people curious. When these are warm the taste of beet is prominent but once cooled you can't even taste it. It's used much like apple sauce is in recipes where you don't want oil but you want to keep the cake moist.

I also used this to bribe my nephew (a vehement hater of veggies) into trying new veggies by saying, "Well... you liked my beet cupcakes! Would Aunt Rachel steer you wrong?"

If you want to omit the heavy frosting, these work just as well with a little dusting of powdered sugar on the top to make them pretty.

Feel free to do the Cupid Shuffle whilst anticipating the compliments. :D I know I do.

WinglessAngel
Green Thumb
Posts: 381
Joined: Thu Apr 14, 2011 11:51 pm
Location: NE Ohio

Hey e1! Not to hijack but I posted 7 recipes for e1 for those who grow or just love the types of veggies and fruits used in them....great harvest season recipes...each recipe has it's own thread, and I am just letting e1 know...as I did read earlier (way earlier) that no one seems to be posting recipes...and I for one would love to see more posted....I know I am new to this site, but I am a self taught gourmet cook, who cooks all types of cuisines (basically a little of a whole lot LOL)

I listed recipes for the following (all my own I made up):

Potato Salad
Potato Pancakes
Fruit Salad-Dressing Free (Only fruit a bit of sugar and lemon juice in it)
Streusel Coffee Cake (BlackBerries used in this recipe-can substitute other berries)
Oven Fried Zuchini (Herb Parmesean Style)
Warm Brussel Sprout Bacon Salad with Homemade Simple Sweet Dressing (Can also be served cold)
Tomato Basil Oregano Sammies

Hope everyone enjoys and please feel free to ask about them, I am more than willing to share my recipes (I left my ex last year and am rebuilding my personal recipe bank from memory and its taking a while but I have about 90 so far re-written down but I can usually help along the way to finding someone what they are looking for) Happy gardening and cooking everyone!!

WinglessAngel
Green Thumb
Posts: 381
Joined: Thu Apr 14, 2011 11:51 pm
Location: NE Ohio

I forgot to list this one but it's so easy I never write it down...but in case anyone wants to know....Pears, Apples and Strawberries work great for this!

Mascerated Fruit with HomeMade Whipped Cream:

Just peel and chop your fruit and set aside in a bowl and (if already sweet, try tasting it before adding the sugar) add about 1/2 Cup to 1 Cup of White Sugar for Strawberries, 1/2 C to 1 Cup Brown sugar for Pears and Apples...and for the Apples and Pears add about a tsp of Cinnamon (or more is u like it a lot) and about 1/4 tsp AllSpice (again more if you like it) mix well and refridgerate for 2 hours....I use about 2 lbs of berries or 4 large apples or 6 pears for this type of dessert at a time.

Cream:

per 1 Pint of Heavy Whipping Cream add 3 TbSp (Heaping) Powdered Sugar, or White, I prefer Powdered (it makes a more frosting like consistency and if u use powdered triple the recipe and it is enough to frost a 2 layer 9" cake) and 1 tsp vanilla extract and blend with a stand or hand mixer until VERY stiff peaks form.

Serve on top of the mascerated fruit and you have a decadent and delicious easy peesy dessert!



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