Vegetable Recipes
4 cups broccoli florets
1/3 cup crème fraiche
1 cup grated Gruyère
Kosher salt
Freshly ground black pepper
3 tablespoon panko
Preheat the oven to 375 degrees. Blanch the broccoli in salted boiling water for 2 minutes. Drain.
Toss the broccoli with the cream fraiche, three quarters of the cheese, and salt and pepper. Spoon the broccoli mixture into a greased baking dish. Top with the panko, and the remaining cheese. Bake until the top is golden and bubbling—30 to 35 minutes.
6 large russet potatoes
2 tablespoons unsalted butter
1/4 cup whole milk
1/4 cup sour cream
4 ounces goat cheese, crumbled
1/2 cup cooked pancetta, chopped
2 tablespoons chives, thinly sliced
1 tablespoon fresh thyme, minced
1 tablespoon fresh chervil, minced
1 garlic clove, minced
1/2 cup cooked chorizo or Italian sausage crumbles
1/4 cup fontina cheese, grated
Salt and pepper to taste
Preheat oven to 350 degrees.
Using a fork gently prick holes throughout each potato and individually wrap them in aluminum foil.
Place the wrapped potatoes onto a baking sheet and place in the oven. Bake for 40 minutes to an hour, or until the potatoes are fork tender.
Remove the foil from the potatoes and allow to cool for about 20 minutes.
Carefully make an insertion halfway through each potato and carefully scoop the flesh into a large bowl.
Once all the potatoes have been hollowed out, add the butter, milk and sour cream to the bowl and mash with a potato masher until smooth. Season with salt and pepper. Gently fold the goat cheese, pancetta, chives, thyme, chervil, and garlic into the potato mixture until fully incorporated. Adjust the seasonings.
Carefully scoop the mixture back into four of the potato skins, discarding the other two skins, until each potato is barely overflowing. Set aside.
In a small bowl, combine the sausage and fontina, toss together. Top each potato with 2 tablespoons of the sausage and cheese mixture.
Place the prepared potatoes onto a parchment lined baking sheet and bake for an additional 15 minutes. Transfer the potatoes to the broiler and broil on high for 1 to 2 minutes or until the tops become golden brown and develop and light crust.Allow the potatoes to cool for 5 minutes and serve hot.
Potato Gratin With Goat Cheese And Garlic
1 cup half-and-half, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
1 cup milk
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds)
Preheat oven to 400 degrees.
Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400 degrees for 1 hour and 10 minutes or until potatoes are tender and golden brown.
Zucchini And Yellow Squash Gratin
2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup heavy cream
1 cup panko
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees.
In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
1/2 cup light soy sauce
1/2 cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil
Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt. After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.
Roasted Asparagus With Balsamic Browned Butter
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper
Lemon zest
Preheat oven to 400 degrees.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and lemon zest.
1 tablespoon peanut oil
2 teaspoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 pound broccolini, trimmed
3/4 teaspoon salt
1/4 cup mirin (sweet rice wine)
1/4 cup water
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.
1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
4 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
1/4 teaspoon fleur de sel (sea salt)
Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.
2 pounds potatoes, boiled in their skins
1 1/2 tablespoons butter
1/2 cup diced bacon and /or sliced onion
2 ounces sliced Gruyere (5-6 slices)
Peel and shred potatoes. Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt. When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down. Cover tightly so that the cheese will melt nicely and cook until golden brown.
Serve on a plate. Cheese rosti goes especially well with fried sausage (bratwurst) and browned onion rings.
4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 cup chopped roasted green chiles
1 cup crushed Ritz crackers, divided
4 tablespoons melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese
Preheat oven to 350 degrees. Grease a 2-quart baking dish.
Put 1 3/4 cups corn kernels in bowl of food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside.
In a large bowl, whisk together eggs, half-and-half, and salt. Add whole and puréed corn kernels, green chiles, 1/4 cup crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges will be a bit crusty and the center still a little jiggly. Serve hot.
Asiago, Potato, and Bacon Gratin
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350 degrees.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
8 cups sweet potatoes, peeled and sliced very thin
6 tablespoons butter
1/2 cup flour
2 cups heavy cream
1 cup milk
1/2 cup brown sugar
Preheat oven to 350 degrees.
Place potatoes in 3-4 quart casserole. In saucepan, melt butter, stir in brown sugar until dissolved. Stir in flour, then gradually add cream and milk. Bring to a boil over medium heat until thickened. Pour sauce over potatoes. Place casserole on a cookie sheet and bake covered at 350 degrees for 1 hour. Remove cover and cook for another 30 minutes. Remove from oven.
1 1/2 pounds potatoes
2 teaspoons brown mustard seeds
2 tablespoons ghee or olive oil
2 medium onions, sliced
3 cloves garlic, crushed
2 teaspoons fresh ginger, grated
1 teaspoon turmeric, ground
1 teaspoon chili powder
1 teaspoon cumin, ground
1 teaspoon garam masala
1/2 cup chicken broth
2/3 cup frozen peas, thawed
2 tablespoons fresh mint, chopped finely
Salt and pepper to taste
Peel the potatoes before cutting them into small cubes. Heat a large dry pan and fry the mustard seeds over moderate heat until the seeds start to pop. Add the ghee or olive oil, garlic, onion and ginger. Cook, stirring until the onion is soft. Add the turmeric, chili powder, cumin, garam masala and potato. Stir until the potato is coated. Add the broth, cover and simmer for about 15 minutes or until the potato is just tender, stirring occasionally. Add peas and stir until combined. Season with salt and pepper to taste. Cover and simmer for a further 5 minutes, or until the potato is cooked through and the liquid is absorbed. Stir in the mint and serve with white rice.
Colcannon - Irish Mashed Potatoes
2 pounds Yukon gold potatoes
3 cups thinly shredded cabbage
1/2 cup heavy cream
3 tablespoons butter
Salt and pepper to taste
Peel potatoes and dice into one inch cubes. Place potatoes into a pot, cover with water, and place over medium to high heat. Simmer for about 15 minutes or until tender. During the last five minutes of cooking time, add the cabbage so it will cook. Drain the vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to taste with salt and pepper before serving.
6 cups corn
2 cups bread crumbs
1 stick butter
Salt and pepper to taste
6 tomatoes, sliced
Preheat oven to 350 degrees. Butter a 9x13 inch casserole dish with 1 1/2 tablespoons of butter.
Put a layer of corn on the bottom of a greased 3-quart casserole dish. Cover with a layer of bread crumbs. Dot the bread crumbs with butter, and salt and pepper to taste. Add a layer of sliced tomatoes. Dot the tomatoes with butter, and salt and pepper to taste. Alternate layers in this way until the pan is full. End with a layer of bread crumbs. Bake in a preheated 350° oven for about 30 minutes or until crumbs are brown.
4 medium sized Russet potatoes, sliced
3 tablespoons butter
1 onion, sliced
Salt and pepper
2 1/2 - 3 cups half-and-half
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
Preheat oven to 350 degrees. Butter a 9x13 inch casserole dish with 1 1/2 tablespoons of butter.
Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions and 1/2 cup of the Swiss cheese. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 tablespoons of butter.
Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
No-Stick Cooking Spray
1 1/2 pounds small red-skinned pototoes, scrubbed, unpeeled
3 teaspoons salt, divided
3 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup sour cream
4 tablespoons chopped fresh chives, divided
2 cups shredded Cheddar cheese, divided
4 strips bacon, cooked and crumbled
Heat oven to 350 degrees. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
Melt butter in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
Bake 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.
2 (10-ounce) packages frozen chopped broccoli, boiled for 2 minutes and drained
4 ounces butter
3 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon Accent
1 cup mayonnaise
1 cup grated sharp cheddar cheese
1 cup panko bread crumbs
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
Melt butter over medium heat. Turn heat to medium-low; add flour and stir until well blended. DO NOT BROWN. Add chicken broth and cook until it begins to thicken. Add heavy cream and continue cooking until thickened. Set aside.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, and sauce mixture. Mix well. Place the mixture in the prepared baking dish. Top with the panko. Bake for 35 minutes or until set and browned.
4 cups fresh corn kernels
3 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
2 cups milk
1/2 cup butter or margarine
Mix corn, flour, sugar, and seasonings. Beat eggs until light. Add to corn mixture. Add milk. Melt butter in 2-quart casserole as you preheat oven to 350 degrees. Tilt casserole dish to coat sides with butter. Stir in corn mixture. Bake for 1 hour or until firm in center.
1 1/2 cups grated Gruyère cheese
1/2 cup grated fontina cheese
1/2 cup chopped scallions
1 cup mayonnaise
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 nine-inch deep-dish pie crust
4 medium vine-ripe tomatoes, cored and sliced
Preheat oven to 350 degrees. In a medium bowl, mix the cheeses, scallions, mayonnaise, and Worcestershire until well-combined. Add salt and pepper to taste.
Layer bottom of unbaked pie shell with enough tomatoes to cover, reserving remaining slices for top layer. Place dollops of cheese mixture over tomato layer and gently spread to cover. Layer remaining tomato slices in circles on top of pie, gently pushing them into cheese mixture.
Bake for approximately 25 to 35 minutes, or until crust and cheese mixture are lightly browned. Lightly cover with foil and let set for 15 minutes before slicing. Serve warm.
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Italian seasoning
1/2 cup finely shredded Gruyere cheese
Preheat oven to 400 degrees.
Layer potatoes in a 13x9-inch or 3-quart baking dish.
Stir together cream and next 4 ingredients in a large bowl. Stir Italian seasoning into cream mixture. Pour cream mixture over potatoes.
Bake at 400 degrees for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Layer potatoes in a 13x9-inch or 3-quart baking dish.
Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
Bake at 400 degrees for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
6 large sweet potatoes, peeled and sliced
1 cup white sugar
1/2 cup butter
1/2 cup bourbon
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Arrange sweet potatoes in a 9x13 inch baking dish.
Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes. Bake 30 to 40 minutes or until the sweet potatoes are soft.
2 pounds dried black beans
1/2 pound salt pork
1/2 pound beef chuck, cut in 1-inch cubes
1/2 pound Italian sausage, cut in 1-inch pieces
1/2 pound boneless pork rib, cut in 1-inch cubes
1 large clove garlic, minced
2 tablespoon onion
1 1/2 tablespoon olive oil
Rinse beans and cook with the salt pork in water to cover approximately 1 hour. Add the beef, pork rib and sausage. Cook for 1 more hour.
Saute the onion and garlic in the olive oil and add to the beans. Cook until beans and meat are tender and done about 3 hours total. Add water as needed.
Serve with white rice.
1/2 pound sliced fresh fatback (side meat, streak of lean)
Salt and freshly ground black pepper, to taste
1 large rutabaga
1/2 teaspoon sugar
Place fatback in a pot and cover with water. Add a pinch of salt to water. Allow to come to a boil; simmer until tender (about 30 minutes). You may need to add more water during cooking. Remove meat from pot; set aside.
Peel rutabagas and cut into 1/2-inch slices. Add rutabaga to the meat broth in the pot. Cover pot and cook until tender, about 45 minutes. When done remove from the pot to a large bowl with a slotted spoon or spider. Add sugar and mash, adding some of liquid from pot if too dry. Season to taste with salt and pepper.
1 pound dried pinto beans, sorted and rinsed
1/4 pound salt pork, diced
1 can green chilies
1 large onion, chopped
2 cloves garlic, finely chopped
6 cups water
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon crushed red pepper or chipotle chile flakes
1 1/2 teaspoons salt - DO NOT ADD UNTIL BEANS ARE TENDER
Place all ingredients except salt in a LARGE pot; bring to boil. Once boiling, turn to low and let cook all day or until tender. Season with salt to taste.
1/4 pound side meat or bacon, diced
1/2 cup chopped sweet onion
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato
Salt and freshly ground pepper to taste
Sauté side meat or bacon in a saute pan over medium-high heat three minutes, or until browned. Add onion; sauté five minutes or until tender. Add corn, okra, and tomato; cook, stirring often, ten minutes. Season with salt and pepper to taste.
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
Salt and pepper to taste
2 medium zucchini, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with aluminum foil, and bake in a preheated oven for 25 minutes. Remove foil and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Squash Casserole - TexMex Style
2 pounds yellow summer squash or zucchini, sliced 1/4-inch thick
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
Place squash and onions in a 3-quart casserole. Cover and microwave on high 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on medium-high (70%) 10 minutes, or until heated through, rotating dish once.
2 pounds yellow squash, sliced 1/4-inch thick
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
Water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup buttered bread crumbs, preferably panko
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture. Place in the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and bread crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the casserole is bubbly. Serve hot.
Crisp Baked Sweet Potato Fries
4 sweet potatoes, cut into wedges
2 tablespoons olive oil or peanut oil
1 tablespoon kosher salt
Preheat the oven to 425 degrees. Spread the salt over a large sheet pan. Toss the sweet potato wedges in the oil to coat. Spread the sweet potatoes in a single layer on the baking sheet. Turn them once so that a little of the seasoning sticks to all sides.
Bake the sweet potatoes for 40 minutes, turning the fries halfway through the cooking time. The fries are done when they are brown and crisp on the outside and soft in the center. Large wedges may take longer.
Sweet Potato And Apple Casserole
3 large sweet potatoes, cooked, peeled and sliced
3 large Granny Smith apples, cored, peeled and sliced
1/2 cup brown sugar
4 tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup orange juice
Butter a 1 1/2 quart baking dish. Pre-heat the oven to 350 degrees.
Mix the cinnamon, nutmeg and brown sugar.
Place a layer of sweet potatoes on the bottom of the baking dish. Top with a layer of apples. Sprinkle the apples with sugar mixture. Dot with butter. Continue building layers of sweet potatoes, apples, sugar and butter until all are used, ending with apples and sugar on top. Pour orange juice over the top.
Bake at 350 degrees for 30 to 40 minutes, or until the apples are tender.
6 medium sweet potatoes, boiled, peeled, and sliced
1/2 cup dark corn syrup
1/4 cup brown sugar
1/4 cup butter
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and allspice. Drizzle with the corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter in pats on top of sweet potatoes. Place in 350 degree oven and cook for approximately 30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken.
4 large green tomatoes
2 cups corn meal (white)
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup cooking oil
Heat oil in frying pan over medium heat.
Wash tomatoes and cut into 1/4-1/2 inch thick slices. Sprinkle salt and pepper on both sides. Coat each side of tomato slices with cornmeal. Gently shake off the loose meal and then place tomato slices in hot oil. Cook over medium heat until brown on one side, turn over and brown the other side. Drain on a paper towel.
Serve immediately.
4 tablespoons butter or margarine
4 tablespoons brown sugar
1 teaspoon lemon juice
6-8 carrots, sliced and cooked
Place butter and brown sugar in a saucepan over medium heat, stir until combined. Add lemon juice. Remove from heat. Add hot, drained carrots and toss gently until coated evenly. Serves 4.
Serve instead of candied yams.
1 package (1 pound) navy or pea beans
1/4 pound salt pork, cut in 2 pieces
1 small whole onion, peeled
1 teaspoon dry mustard
8 cups water
1/3 cup molasses
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
1/4 teaspoon pepper
Soak beans overnight in a large sauce pan in 6 cups of water. Add baking soda. Heat to boiling and simmer 10 minutes. Drain in colander over a large bowl. Save liquid.
Place beans, salt pork and onion in the bean pot. Add molasses, salt, sugar, dry mustard, pepper and a cup of water. Stir thoroughly. Add enough water to cover the beans. Cover the bean pot.
Bake 2 hours at 300 degrees. Add the rest of the water and stir again. Bake additional 1-1/2 hours (or until beans are tender). Uncover last 1/2 hour.
1 pound Napa cabbage
3 tablespoons peanut oil
1 teaspoon chipotle chili flakes
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon tamari sauce
1 tablespoon rice vinegar
A few drops sesame oil
Shred the cabbage. Heat oil in a pre-heated saute pan or wok, add chili flakes and stir for a few seconds. Add cabbage; stir-fry for about 1 minute, add calt and continue stirring for another minute. Add sugar, soy sauce and vinegar, blend well and braise for 1 more minute. Sprinkle on the sesame oil. Serve hot or cold.
2 medium-sized yellow squash, grated
1/4 cup diced onion
2 tablespoons diced green bell pepper
1 teaspoon brown sugar
1 teaspoon salt
1 tablespoon all-purpose flour
1 large egg, lightly beaten
2 teaspoons butter, melted
1/2 cup peanut oil
Stir together first 8 ingredients. Heat oil in a large heavy skillet. Drop mixture by tablespoonfuls into hot oil; fry in batches until golden, turning once. Drain on paper towels, and serve immediately.
2 pounds hash brown potatoes
1 pint sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 cup grated sharp cheddar cheese
1 stick butter
1 chopped medium onion
Ruffled potato chips
Salt and pepper to taste
Mix all ingredients, except a half-stick of butter and the potato chips. Place combined ingredients in a medium roasting pan. Crumble potato chips on top and drizzle remaining half stick melted butter over the top. Bake in a 350 degree oven for about an hour.
1/3 cup sugar
3/4 teaspoon ground ginger
2 teaspoons cornstarch
1/4 cup cider vinegar
2 1/2 cups beets, drained
2 talespoons butter
1 tablespoon parsley, chopped
1/2 teaspoon Accent
Blend the sugar, ginger, and cornstarch and gradually add the vinegar, stirring until smooth. Cook over medium heat, stirring until thickened. Add the beets, butter and Accent and simmer 10 minutes longer, stirring occasionally. Serve piping hot, sprinkled with parsley.
Creamed Potatoes with Baby Peas
3 large russet potatoes, peeled, diced
1 teaspoon salt
1 10-oz. package frozen baby green peas
1 pint heavy cream
2 tablespoons butter
1/2 teaspoon Accent
Salt and pepper
Place potatoes in medium saucepan. Add cold water to barely cover potatoes; add salt. Bring to boil over moderate heat; cook until tender, about 15 minutes. Drain.
Meanwhile, cook peas according to package directions. Drain. Keep warm.
Add cream, butter, and Accent to potatoes; heat over low heat just until hot. DO NOT BOIL. Fold in baby peas. Season with salt and pepper to taste.
Serves four.
2 tablespoons extra virgin olive oil
2 yellow bell peppers
2 red bell peppers
2 green bell peppers
2 large sweet onions (Peruvian or Vidalia)
Sauterne
1 teaspoon coarse sea salt, or to taste
1/4 teaspoon Accent
Put olive oil in very large skillet on high heat. Add onions and 2-3 tablespoons sauterne; stir-fry for 3 minutes. Add peppers, salt, Accent, and about 1/4 cup sauterne; continue stir-frying until vegetables are crisp-tender. Add sauterne as needed to keep vegetables from burning. (Chicken broth and a tablespoon of lemon juice may be substituted for the sauterne.)
1 cup fresh bread crumbs (I use panko)
1-2 pounds tomatoes, cored, peeled and sliced
1 medium onion, thinly sliced
2 cups Cheddar cheese, grated
2 large eggs, lightly beaten
1/4 teaspoon Accent
Salt and freshly ground pepper to taste
3 strips of bacon, cut in half
Preheat oven to 325° and butter a 9 inch pie pan. In a skillet, partially cook the bacon, drain on paper towels and set aside.
Sprinkle 1/2 cup of the bread crumbs evenly on the bottom of the pie pan. Arrange half of the tomato slices on the bread crumbs and top with half the onion. Sprinkle with half the Accent. Evenly scatter one half of the grated cheese over the onions and repeat the layers with the remaining tomatoes, onion, Accent, and cheese. Pour the beaten eggs over the pie and season to taste. Top the pie with the remaining bread crumbs and arrange the partially cooked bacon over the crumbs. Bake the pie for 45 minutes, or until the bacon is crisp. 4-6 servings.
NOTE: Cook with or without the bacon. Whatever you are in the mood for that day! I do not always use Cheddar cheese either. I really like the blended Mexican cheese with some jalapenos and/or chipotle flakes added. Yummy!
2 pounds fresh green beans
8 ounces fresh mushrooms
4 ounces butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon Accent
Salt and freshly ground black pepper, to taste
Prepare green beans and parboil in large saucepot just until tender. Drain well and return to pot. Set aside. Melt butter over medium heat; add mushrooms (left whole if small or cut into halves or quarters for larger mushrooms) and stir-fry about 5 minutes. Turn heat to medium-low; add flour and stir until well blended. DO NOT BROWN. Add chicken broth and cook until it begins to thicken. Add heavy cream and continue cooking until thickened. Add to green beans and mix well. Pour into greased casserole dish and bake at 400 degrees 35 minutes or until bubbly. Remove from oven and add toasted bread crumbs and sauteed onions. Return to oven for about 10 minutes.
TOPPING:
2 large sweet onions, sliced
1/2 cup dry bread crumbs
4 tablespoons butter, divided
2 tablespoons extra virgin olive oil
Melt 2 tablespoons butter in large skillet over medium to low heat. Add bread crumbs and cook until lightly toasted, stirring frequently. Remove from skillet. Add 2 tablespoons butter and olive oil to skillet; add onion and saute until golden brown.
5 ripe tomatoes, cored, peeled and sliced
1/2 cup fresh basil, coarsely chopped (may be omitted)
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
3/4 cup mayonnaise (do not use low-fat)
1/4 teaspoon Accent
Salt and freshly ground pepper to taste
Preheat oven to 350°.
Slice tomatoes and put on paper towels to absorb juice. Butter an 8x8-inch baking dish. Add tomatoes, basil, onions; sprinkle with Accent. Mix together the cheese and mayonnaise. Spread over the tomatoes. Bake until bubbly and top starts to brown. Serves 4.
1 pound dried black eyed peas
1 pound heavy smoked pork sausage
1/2 pound smoked ham, cubed
2 tablespoons olive oil
1 cup onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1/4 cup garlic, diced
1/2 teaspoon chipotle chili flakes, or to taste
1/4 teaspoon Accent
Chicken broth
1 cup green onions, sliced
1/2 cup parsley, chopped
Salt and freshly ground pepper to taste
Presoak peas in cold water overnight. Drain peas from soaking water and rinse in cold tap water. In a 1-gallon stock pot, heat olive oil over medium-high heat. Add onions, celery, bell pepper, garlic, ham and smoked sausage. Saute approximately 10 to 15 minutes, or until vegetables are wilted. Add peas. Add enough chicken broth to cover peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to simmer and continue cooking approximately 45 minutes or until tender. Stir from time to time, as peas will settle to the bottom of the pot and tend to stick. Season to taste using salt and cracked black pepper. Add Accent, green onions and parsley and continue cooking until peas are tender.