Aug
25
    
Posted (Lori) in News

Two members sent recipes that make great use of our vegetables. Both sound delicious

Eggplant with Beef by Janice Moses

1 lb. of beef, cut into cubes

1 large eggplant, cut into cubes

2 carrots, chopped

1 onion, diced

3 cloves of garlic, minced

Olive oil to sauté garlic and onion

2 teaspoons brown sugar

½ teaspoon salt

Black pepper to taste

Season the beef with garlic, onion, salt and black pepper.

Heat olive oil in sauté pan.

Add brown sugar.

Wait until golden brown.

Then add meat.

Brown the meat, approx. 10 minutes.

Then add eggplant .

Add 1 ½ cup water and simmer on a low flame with pan covered.

Cook until meat is tender and eggplant dissolves into a nice paste.

May want to serve with rice.

COLD YOGHURT SOUP

1 cup lowfat plain yoghurt

2 dozen plain raisins

3 ice cubes

½ cucumber, peeled, seeded, chopped

1 pinch salt

1 pinch garlic powder

½-2/3 tablespoon fresh dill, chopped

Soak raisins in cold water, 5 minutes

Place yoghurt in medium mixing bowl. Add ice cubes, cucumber, salt, garlic powder. Drain raisins, add. Mix well, refrigerate until ice cubes melt. Add dill, mix and serve.

Serves 2-3.

Recipe can be doubled, etc. to reach desired portion size.

Will keep in refrigerator 24-36 hours. Remix before serving.

PANNA COTTA WITH TOMATO SALAD

I got this recipe from a chef in Texas for a book I was working on. I thought it was a silly recipe when I first saw it—why add cream to perfectly good goat cheese? But the final product is astonishingly creamy and delicious. It’s what I make when I want to impress people but have no time to cook right before the meal. It requires 10 minutes of prep time the night before, 15 minutes right before it’s served—a perfect first course.

For the Panna Cotta

Oil for coating molds

1 tablespoon cold water

1 teaspoon powdered unflavored gelatin

8 ounces heavy cream

4 ounces goat cheese

½ teaspoon salt

For the Tomato Salad

About 1 pound tomatoes—all sizes, shapes, colors

½ cup chopped basil; reserve 6 perfect leaves or sprigs

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

¼ cup toasted almonds

edible flowers (nasturtiums, pansies, marigolds)—optional, but very pretty

–Prepare molds for the panna cotta; 3-ounce bowls or ramekins work well, as do espresso cups. I use silicone cupcake holders—they make a decorative fluted edge and release the panna cotta without any trouble. Oil them well, with your misto or by rubbing oil on the bottom and sides.

–Put the water in a very small dish; sprinkle in the gelatin and mix well. Set aside to allow the gelatin to soften.

–Heat the cream in a small pot until just below boiling. Turn heat to low. Add the softened gelatin and whisk until fully dissolved and smooth—you don’t want undissolved gelatin. Crumble in the panna cotta and keep stirring for a few minutes until everything is perfectly smooth.

–Divide the mixture among your prepared molds; you have 12 ounces of mixture here, so use about 2 ounces per mold. Cover with waxed paper or plastic wrap and refrigerate at least 6 hours or overnight.

–About 15 minutes before serving, remove the molds from the refrigerator.

–Dice the tomatoes. Put the basil, oil, vinegar, salt, and pepper in a small jar with a lid and shake well. Pour the dressing over the tomatoes and toss.

–Divide the nuts on six small plates

–Unmold the panna cotta. Carefully run a knife around the edge—you want to keep the edges intact for a smooth look, but let’s not get crazy about it. Invert the mold over the almonds on each plate; with any luck, it will release easily. If not, fill a shallow bowl with hot water; put the molds in the bowl so that the sides get, without letting water touch the panna cotta. Invert again. Sooner or later, they will come out, though you may have to use the knife again and ruin the smooth edges just a little. (The silicone cupcake holders avoid all this.)

–Spoon the tomato salad over and around the panna cotta. Garnish with a sprig of basil, and edible flowers if you have them.

SLOW-ROASTED TOMATOES

Though I do make and can some tomato sauce each year, this is how I preserve most of my tomatoes. Two pounds of tomatoes fit into a small, flat baggie when they are roasted this way—and there is still two pounds of flavor of them. When I take them out of the freezer in the winter, they bring a little summer with them.

I usually set the oven to 200 degrees, but I sometimes set it lower and leave the tomatoes in the oven overnight. This goes faster when the oven is set to 250 degrees—but I love the way it smells and I don’t want it to go faster.

2-3 pounds of ripe tomatoes (for about 1 large cookie sheet)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon brown sugar

2 large sprigs of basil, torn into pieces

–Turn oven to 200 degrees.

–Line a cookie sheet or flat baking pan with silver foil (or face a messy cleanup afterwards).

–Cut the tomatoes into slices, about ¼ – inch thick or thicker. It doesn’t matter how thick they are as long as they are all about the same thickness. If some are thinner, you may as well eat them before you put them in to roast, because they’ll burn by the time the others are ready. A slight variation won’t matter, but if it’s significant, it won’t work.

–Arrange the tomatoes on the lined cookie sheet, as close as you can get them. Drizzle on the oil so that each slice gets a few drops. Sprinkle the salt and sugar—again, each slice should get a few grains. Place a small piece of basil on each slice.

–Put the tray into the oven and let it roast for at least four hours; if your oven goes down to 150 degrees, you can leave it overnight. The fragrance will be divine; when I leave them overnight, I dream about tomatoes. You’ll know when they’re done—the edges are shriveled and the tomatoes collapse.

–Remove from the oven and let them cool. Remove the skins, which will come off easily. Or leave the skins and take them off right before you serve them (or don’t take them off at all—what’s wrong with a little tomato skin?). Pack the tomatoes in ziplock bags and seal them tightly. Add the pan juices to the baggies, or use it as a salad dressing—don’t throw it away, it’s amazing. Get as much air as possible out of the baggies (if you don’t know the straw method, ask me about it). Flatten the baggie, put it in a second baggie and add a legible note that says what it is and the date (you may think you’ll remember, but trust me, you won’t).

NEW POTATOES

The potatoes we received today were just dug. They are tender and delicious, but won’t cure as well as the potatoes we’ll receive later in the season which have been cured so that their skins are thicker and they keep better. New potatoes cook faster and need very little cooking time. Here’s some info, adapted from BBC.

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

You don’t need to peel new potatoes; just rinse to remove any dirt and cook whole.  To boil or steam, place potatoes into a pan of lightly salted water or in a steamer insert above it, bring to the boil, simmer until tender (about 10-12 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavor of the butter or oil (this way you will also use less).

You can also toss them with olive oil and roast them for about 20 minutes in a 400-degree oven. Sprinkle herbs over them if you wish.

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days.



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