Recipe from Everyday Food Issue # 23 & Tested in Alice's Kitchen
Serves 4
This is a very quick and easy dish to make. You can also prepare catfish fillets with this coating. (I haven't tried it with other types of fish, but I think it would be great with any mild tasting fish.) If you haven't tried tilapia, check out the freezer section at the Lost River Market & Deli. I usually double the coating recipe (not the salt) and keep the extra coating batch in a plastic tub for another time. When I was working, I'd use the leftover fillets for a great sandwich in my lunchbox.
INGREDIENTS
Non-stick cooking spray
2 Tablespoons yellow cornmeal
2 Tablespoons paprika
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 Tablespoon Kosher salt
½ teaspoon freshly ground pepper
4 catfish or tilapia fillets (about 1 ½ pounds)
Lemon wedges for serving (optional)
· Heat broiler; coat the rack of a broiler pan or a baking sheet with the cooking spray.
· In a shallow dish, stir together cornmeal, paprika, thyme, cayenne, salt and pepper.
· Rinse and pat dry the fish fillets with paper towels.
· Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared pan.
· Broil until opaque throughout and blackened on the outside, 10-12 minutes.
· Serve with lemon wedges, if desired.
Prep Time: 10 minutes Total Time: 20 minutes
Per serving: 257 calories; 13.5 grams fat; 27.4 grams protein; 5.6 grams carbohydrates; 1.8 grams fiber
Tuesday, January 22, 2008
Sunday, January 20, 2008
Mandarin Orange Salad
From Pillsbury and Tested in Alice’s Kitchen
Serves 4-6
This is my husband's favorite salad. I suspect it's because of the sweetness and crunchiness of the sugared almonds. When I make this for guests, I prepare the dressing and the almonds, prep and chill the onions and celery and wash and spin the greens all in advance. To save time, I drain and chill the mandarin oranges. Then all I have to do before serving is toss it together! All of the ingredients can be found at the Lost River Market & Deli.
Dressing
1/3 cup vegetable oil
¼ cup sugar
¼ cup white vinegar
1 Tablespoon chopped fresh flat-leafed parsley
½ teaspoon Kosher salt
½ teaspoon hot pepper sauce
Dash of freshly ground pepper
Combine all dressing ingredients in a jar with a tightly fitted lid. Shake well. Chill at least an hour for the flavors to blend.
Salad
½ cup slivered almonds
3 Tablespoons sugar
8 cups mixture of fresh lettuces and spinach
1 cup sliced celery
½ cup sliced green onions
1 (11 oz.) can mandarin orange segments, drained
In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds. Stir frequently. Pour onto foil and let cool. Break sugar-coated almonds apart. Set aside.
In a large bowl, combine the rest of the salad ingredients, except the oranges. Toss. Add the oranges and the almonds, and dressing and toss gently.
Serves 4-6
This is my husband's favorite salad. I suspect it's because of the sweetness and crunchiness of the sugared almonds. When I make this for guests, I prepare the dressing and the almonds, prep and chill the onions and celery and wash and spin the greens all in advance. To save time, I drain and chill the mandarin oranges. Then all I have to do before serving is toss it together! All of the ingredients can be found at the Lost River Market & Deli.
Dressing
1/3 cup vegetable oil
¼ cup sugar
¼ cup white vinegar
1 Tablespoon chopped fresh flat-leafed parsley
½ teaspoon Kosher salt
½ teaspoon hot pepper sauce
Dash of freshly ground pepper
Combine all dressing ingredients in a jar with a tightly fitted lid. Shake well. Chill at least an hour for the flavors to blend.
Salad
½ cup slivered almonds
3 Tablespoons sugar
8 cups mixture of fresh lettuces and spinach
1 cup sliced celery
½ cup sliced green onions
1 (11 oz.) can mandarin orange segments, drained
In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds. Stir frequently. Pour onto foil and let cool. Break sugar-coated almonds apart. Set aside.
In a large bowl, combine the rest of the salad ingredients, except the oranges. Toss. Add the oranges and the almonds, and dressing and toss gently.
Saturday, January 19, 2008
Lentil Salad
Recipe from Harriet Goldman, Everyday Food and Tested in Alice's Kitchen.
I love this salad. It's sometimes available in the Lost River Market & Deli's deli. This would be a wonderful salad to take to work for lunch. You can find lentils in the bulk section of the Lost River Market & Deli. Be sure to purchase the local eggs that are also available at the store. You can even recycle your egg cartons at the store, as well. Just give your empty cartons to one of our friendly employees!
1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper
In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
I love this salad. It's sometimes available in the Lost River Market & Deli's deli. This would be a wonderful salad to take to work for lunch. You can find lentils in the bulk section of the Lost River Market & Deli. Be sure to purchase the local eggs that are also available at the store. You can even recycle your egg cartons at the store, as well. Just give your empty cartons to one of our friendly employees!
1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper
In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Orange Crusted Salmon with Parsnip Puree
Recipe from Martha Stewart Living and Tested in Alice's Kitchen
Serves 4
Here's a great way to use salmon. Our friends, Larry and Helen, agreed that this recipe should be included on the blog. The parsnip puree is good too, but it's certainly optional. Parsnips are now available in the produce section at the Lost River Market & Deli. The salmon can be found in the freezer section. It's ocean caught and full of Omega 3. When the parsnips are not in season, you could serve this delicious salmon with your favorite couscous, rice, pasta or potato dish. The powdered orange zest (Steps one and two) can be made several days ahead, and keep it in an airtight container in a cool, dry place; grind before using. I think it would also be great on other types of fish and chicken. The powder smells divine and would make a lovely hostess gift for a friend who likes to cook, so instead of pitching orange peels in the compost pile, make this yummy powder for your next dinner!
2 navel oranges, washed thoroughly
1/4 cup sugar
2 pounds parsnips
1 1/2 cups freshly squeezed and strained orange juice, (4 oranges)
Salt and freshly ground black pepper
4 salmon fillets, (5 ounces each), skin removed
Serves 4
Here's a great way to use salmon. Our friends, Larry and Helen, agreed that this recipe should be included on the blog. The parsnip puree is good too, but it's certainly optional. Parsnips are now available in the produce section at the Lost River Market & Deli. The salmon can be found in the freezer section. It's ocean caught and full of Omega 3. When the parsnips are not in season, you could serve this delicious salmon with your favorite couscous, rice, pasta or potato dish. The powdered orange zest (Steps one and two) can be made several days ahead, and keep it in an airtight container in a cool, dry place; grind before using. I think it would also be great on other types of fish and chicken. The powder smells divine and would make a lovely hostess gift for a friend who likes to cook, so instead of pitching orange peels in the compost pile, make this yummy powder for your next dinner!
2 navel oranges, washed thoroughly
1/4 cup sugar
2 pounds parsnips
1 1/2 cups freshly squeezed and strained orange juice, (4 oranges)
Salt and freshly ground black pepper
4 salmon fillets, (5 ounces each), skin removed
- Heat oven to 275 degrees. line a baking pan with aluminum foil. Using a vegetable peeler, remove zest in large strips from 2 oranges. Place zest in small nonreactive saucepan; add sugar and 1 cup water. Set over high heat; bring to a boil. Reduce to a simmer; cook until liquid is syrupy, about 35 minutes.
- Transfer zest to the prepared baking pan, and place in oven. Bake until zest is dry but not brown, 25 to 30 minutes. If zest begins to brown, reduce oven temperature to 250 degrees. Remove pan from oven, and let zest cool completely. Transfer zest to a spice grinder, and grind to a powder. Set the powder aside.
- Using a paring knife, remove pith and outer membranes from the zested oranges. Carefully cut each segment away from membranes, and set segments aside.
- Peel parsnips, and cut into 1-inch chunks. Place in a large saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until parsnips are very soft, 8 to 10 minutes. Drain in a colander. Return parsnips to pan.
Add 1/2 cup orange juice to parsnips, and season with salt and pepper. Return the saucepan to medium heat. Cook, mashing parsnips with the back of a wooden spoon or a potato masher, until orange juice has been incorporated and parsnip puree is hot, about 5 minutes; set aside in a warm place. - Sprinkle both sides of fillets with salt and pepper. Sprinkle 1 teaspoon powdered orange zest on top of each fillet. Spray a large skillet with cooking spray or add a little olive oil. Heat over medium heat. Place salmon in pan, orange-zest-side up, and cover. Cook until salmon turns opaque three-quarters of the way through, about 5 minutes. Turn fillets over, and cook until orange crust is golden brown, about 2 minutes more. Remove salmon from pan; set aside in a warm place.
- Pour the remaining cup orange juice into the saute pan. Using a wooden spoon, scrape up any brown bits from bottom of pan. Increase the heat to high, and cook until the sauce has been reduced by half and is slightly thickened, about 4 minutes.
- Divide parsnip puree among four plates, and top with salmon. Spoon sauce and reserved orange segments over salmon; serve.
Leafy Green & Vegetable Salad with Lemon-Tahini Dressing
Recipe from Raising the Salad Bar by Catherine Walthers and Tested in Alice's Kitchen
Serves 4-6
We had our good buddies, Larry and Helen, over for dinner last night. They were brave enough to allow me to use them as testers for a couple of recipes I wanted to try for the Lost River Market & Deli. This recipe uses two ingredients I'd never before used, dried arame and tahini, so making this salad was an adventure for me. The dressing for this salad was particularly good and would go very well with other lettuce/vegetable salads you make. We all agreed we loved the crunchiness of the salad. It was also very pretty with all of the colors. I found dried arame seaweed in the aisle that had Asian ingredients. It was a bit over $5 for the package, which seemed at the time expensive, however, it turned out that I only needed a 1/4 cup of it for the salad and there's still plenty left in the package for many more recipes. I figure that the cost of this ingredient in this one dish that easily made 6 generous servings, was about a dollar, not bad for an ingredient which packs such a nutritional whollop. We also thought that arame might taste fishy, but the flavor was so mild that you could probably add this nutritous ingredient in the salad and your family may not even notice its presence, a plus if you have picky eaters at your house! To prepare it, just pour boiling water over it and then it expands quite a bit. The sesame seeds and sunflower seeds can be found in the bulk spice aisle. The store also carries a handy little seed toaster, for those of you who like kitchen gadgets, but you could certainly toast the seeds in a dry skillet.
Arame is a good introduction to seaweed because of its mild taste. It blends well with other flavors and is a rich source of iron. Arame can be steamed, sauteed, added to soup, or eaten in salads. Arame and all other seaweed, is a rich source of calcium, zinc and iodine. It is also a good source of Lignans which help fight cancer. Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet.
Tahini [tah-HEE-nee] Used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seed. It's used to flavor various dishes such as hummus and baba ghanoush. Refrigerate after opening.
Salad:
6-8 cups red leaf lettuce or other greens, washed and dried
1 cup finely shredded red cabbage
1/4 cup red onion, sliced razor thin
1 cucumber, peeled, quartered & sliced
1/4 cup dried arame seaweed
1 large carrot, shredded or julienned
Toasted sunflower or sesame seeds, for garnish
Dressing:
2 Tablespoons fresh lemon juice
1 Tablespoon tahini
2 teaspoons soy sauce
1 clove garlic, finely minced
1/4 extra virgin olive oil
1 Tablespoon minced fresh parsley
Salt & Pepper, to taste
Serves 4-6
We had our good buddies, Larry and Helen, over for dinner last night. They were brave enough to allow me to use them as testers for a couple of recipes I wanted to try for the Lost River Market & Deli. This recipe uses two ingredients I'd never before used, dried arame and tahini, so making this salad was an adventure for me. The dressing for this salad was particularly good and would go very well with other lettuce/vegetable salads you make. We all agreed we loved the crunchiness of the salad. It was also very pretty with all of the colors. I found dried arame seaweed in the aisle that had Asian ingredients. It was a bit over $5 for the package, which seemed at the time expensive, however, it turned out that I only needed a 1/4 cup of it for the salad and there's still plenty left in the package for many more recipes. I figure that the cost of this ingredient in this one dish that easily made 6 generous servings, was about a dollar, not bad for an ingredient which packs such a nutritional whollop. We also thought that arame might taste fishy, but the flavor was so mild that you could probably add this nutritous ingredient in the salad and your family may not even notice its presence, a plus if you have picky eaters at your house! To prepare it, just pour boiling water over it and then it expands quite a bit. The sesame seeds and sunflower seeds can be found in the bulk spice aisle. The store also carries a handy little seed toaster, for those of you who like kitchen gadgets, but you could certainly toast the seeds in a dry skillet.
Arame is a good introduction to seaweed because of its mild taste. It blends well with other flavors and is a rich source of iron. Arame can be steamed, sauteed, added to soup, or eaten in salads. Arame and all other seaweed, is a rich source of calcium, zinc and iodine. It is also a good source of Lignans which help fight cancer. Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet.
Tahini [tah-HEE-nee] Used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seed. It's used to flavor various dishes such as hummus and baba ghanoush. Refrigerate after opening.
Salad:
6-8 cups red leaf lettuce or other greens, washed and dried
1 cup finely shredded red cabbage
1/4 cup red onion, sliced razor thin
1 cucumber, peeled, quartered & sliced
1/4 cup dried arame seaweed
1 large carrot, shredded or julienned
Toasted sunflower or sesame seeds, for garnish
Dressing:
2 Tablespoons fresh lemon juice
1 Tablespoon tahini
2 teaspoons soy sauce
1 clove garlic, finely minced
1/4 extra virgin olive oil
1 Tablespoon minced fresh parsley
Salt & Pepper, to taste
- In a large bowl, combine the lettuce, cabbage, red onion and cucumber.
- Place the arame in a small heat proof bowl and cover with boiling water. Set aside until water is cool; drain
- Whisk together dressing ingredients (or put them in a jar and shake vigorously until combined.) Set aside. (Can be made ahead)
- Just before serving, dress the salad with the desired amount of dressing. Top with shredded carrots and arame. Drizzle a little more dressing over all and sprinkle with sunflower seeds or sesame seeds.
Friday, January 18, 2008
Apple Spice Cake
Recipe from Dorothy Mae Brown, a viewer of The Martha Stewart Show (May 2006) and Tested in Alice's Kitchen
Serves 10
I served this cake to my parents and later to our buddies. My husband really loved this cake. I thought it tasted even more moist the day after it was made. It's not health food, but this cake was good for the soul. I dusted the cake with powdered sugar. The original recipe suggested serving it with caramel sauce, but the cake is quite sweet enough, so I think it would be too much. You can find apples, of course, at the Lost River Market & Deli. Be sure to use local eggs too! Serve this yummy cake with the one of the delicious fair trade coffees or teas found at the store.
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce (optional)
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Batter will be very thick.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Nonstick cooking spray with flour
Serves 10
I served this cake to my parents and later to our buddies. My husband really loved this cake. I thought it tasted even more moist the day after it was made. It's not health food, but this cake was good for the soul. I dusted the cake with powdered sugar. The original recipe suggested serving it with caramel sauce, but the cake is quite sweet enough, so I think it would be too much. You can find apples, of course, at the Lost River Market & Deli. Be sure to use local eggs too! Serve this yummy cake with the one of the delicious fair trade coffees or teas found at the store.
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce (optional)
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Batter will be very thick.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Nonstick cooking spray with flour
Tuesday, January 15, 2008
Celery Root & Apple Soup
Recipe from The Back Bay Grill and Bon Appetit Magazine and Tested in Alice's Kitchen
Serves 6
Well, I'd never before eaten celery root, so when I saw that it was available in Lost River Market & Deli's beautiful produce section, I thought I be adventurous and try something new. Celery root looks like it comes from an alien planet. This recipe was a great introduction to a new food! The soup was terrific and worthy of company. I did substitute bacon for the pancetta and I used the green tops of scallions for the chives since it's not chive season in the garden. I imagine you could make this totally vegetarian by using veggie broth and omitting the bacon and the soup would be good. On Epicurious.com, a reviewer said they added Tabasco sauce and buttermilk for a variation. I think that sounds good too. I did purchase Grapeseed Oil at the co-op. It's very mild, so I'm thinking you could probably substitute a vegetable oil or a light olive oil.
Celery Root or Celeriac [seh-LER-ay-ak] is a rather ugly, knobby, brown vegetable that is actually the root of a special celery cultivated specifically for its root. It's also called celery root and celery knob . Celeriac tastes like a cross between a strong celery and parsley. It's available from September through May and can range anywhere from the size of an apple to that of a small cantaloupe. Choose a relatively small, firm celeriac with a minimum of rootlets and knobs. Avoid those with soft spots, which signal decay. The inedible green leaves are usually detached by the time you buy celeriac. Refrigerate the root in a plastic bag for 7 to 10 days. Celeriac can be eaten raw or cooked. Peel before using. Use immediately after peeling to prevent browning. To eat raw, grate or shred celeriac and use in salads. Cooked, it's wonderful in soups, stews and purees. It can also be boiled, braised, sautéed and baked. Celeriac contains small amounts of vitamin B, calcium and iron.
grapeseed oil Extracted from grape seeds, most of this oil comes from France, Italy or Switzerland, with a few sources now in the United States. Grapeseed oil can be used for salad dressings and, because it has a relatively high smokepoint, it's also good for sautéing. It may be stored at room temperature (70°F or under) or in the refrigerator. Grapeseed oil is available at the Lost River Market & Deli.
1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives or green tops of scallions
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon) or bacon
Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.Puree chives, grapeseed oil, and pinch of salt in blender until smooth.Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.
Serves 6
Well, I'd never before eaten celery root, so when I saw that it was available in Lost River Market & Deli's beautiful produce section, I thought I be adventurous and try something new. Celery root looks like it comes from an alien planet. This recipe was a great introduction to a new food! The soup was terrific and worthy of company. I did substitute bacon for the pancetta and I used the green tops of scallions for the chives since it's not chive season in the garden. I imagine you could make this totally vegetarian by using veggie broth and omitting the bacon and the soup would be good. On Epicurious.com, a reviewer said they added Tabasco sauce and buttermilk for a variation. I think that sounds good too. I did purchase Grapeseed Oil at the co-op. It's very mild, so I'm thinking you could probably substitute a vegetable oil or a light olive oil.
Celery Root or Celeriac [seh-LER-ay-ak] is a rather ugly, knobby, brown vegetable that is actually the root of a special celery cultivated specifically for its root. It's also called celery root and celery knob . Celeriac tastes like a cross between a strong celery and parsley. It's available from September through May and can range anywhere from the size of an apple to that of a small cantaloupe. Choose a relatively small, firm celeriac with a minimum of rootlets and knobs. Avoid those with soft spots, which signal decay. The inedible green leaves are usually detached by the time you buy celeriac. Refrigerate the root in a plastic bag for 7 to 10 days. Celeriac can be eaten raw or cooked. Peel before using. Use immediately after peeling to prevent browning. To eat raw, grate or shred celeriac and use in salads. Cooked, it's wonderful in soups, stews and purees. It can also be boiled, braised, sautéed and baked. Celeriac contains small amounts of vitamin B, calcium and iron.
grapeseed oil Extracted from grape seeds, most of this oil comes from France, Italy or Switzerland, with a few sources now in the United States. Grapeseed oil can be used for salad dressings and, because it has a relatively high smokepoint, it's also good for sautéing. It may be stored at room temperature (70°F or under) or in the refrigerator. Grapeseed oil is available at the Lost River Market & Deli.
1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives or green tops of scallions
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon) or bacon
Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.Puree chives, grapeseed oil, and pinch of salt in blender until smooth.Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.
Sunday, January 6, 2008
Egg Salad
Recipe from Epicurious.com and Tested in Alice's Kitchen
I really like this salad. It's similar to the one the Lost River Market & Deli sells in their deli grab and go case. You can buy local eggs at the store. When you're finished with the egg carton, bring it back to the store and they will give it to our egg suppliers to reuse. Capers really make a nice addition. I always keep a jar in my fridge. Lost River Market & Deli has lovely shallots in the produce section.
Caper [KAY-per] The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from the petite to as large as the tip of your little finger. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.
Shallot [SHAL-uht] Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Shallots are favored for their mild onion flavor and can be used in the same manner as onions.
Ingredients:
6 hard boiled eggs, chopped
1 Tablespoon minced shallots
2 Tablespoons capers, rinsed and chopped
2 teaspoons dried tarragon or dill (use more if using fresh herbs)
1/2 cup mayonaise
Mix the above ingredients in a bowl. Keep chilled. Serve on a bed of spinach or lettuce or on bread or roll up in a tortilla.
I really like this salad. It's similar to the one the Lost River Market & Deli sells in their deli grab and go case. You can buy local eggs at the store. When you're finished with the egg carton, bring it back to the store and they will give it to our egg suppliers to reuse. Capers really make a nice addition. I always keep a jar in my fridge. Lost River Market & Deli has lovely shallots in the produce section.
Caper [KAY-per] The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from the petite to as large as the tip of your little finger. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.
Shallot [SHAL-uht] Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Shallots are favored for their mild onion flavor and can be used in the same manner as onions.
Ingredients:
6 hard boiled eggs, chopped
1 Tablespoon minced shallots
2 Tablespoons capers, rinsed and chopped
2 teaspoons dried tarragon or dill (use more if using fresh herbs)
1/2 cup mayonaise
Mix the above ingredients in a bowl. Keep chilled. Serve on a bed of spinach or lettuce or on bread or roll up in a tortilla.
Oatmeal Bread
Recipe from Breadworld.com and tested in Alice's Kitchen
This is a bread I make for company when I want to have homemade bread, but I don't have a lot of time to do it. I can make the dough in just 15 minutes. After that, the bread rises for an hour and bakes in just 30 minutes. This is a great bread to make for those of you who may be beginners at bread making. If you're lucky enough to have a large mixer with a dough hook, you can let the machine knead the bread for you. You can purchase the oats in the bulk section of the Lost River Market & Deli.
Makes 1 loaf.
2-1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/4 cups water
2 tablespoons butter or margarine
Directions
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees F). Be sure to use a thermometer! Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. (Or, switch to the dough hook of your mixer and let the machine knead the dough for about 6 minutes.) Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan and brush with butter, if desired. Cool on wire rack before slicing.
Nutritional Information: Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.3 ounces Calories 150; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g; Dietary fiber 1 g; Sugars 3 g; Protein 4 g
This is a bread I make for company when I want to have homemade bread, but I don't have a lot of time to do it. I can make the dough in just 15 minutes. After that, the bread rises for an hour and bakes in just 30 minutes. This is a great bread to make for those of you who may be beginners at bread making. If you're lucky enough to have a large mixer with a dough hook, you can let the machine knead the bread for you. You can purchase the oats in the bulk section of the Lost River Market & Deli.
Makes 1 loaf.
2-1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/4 cups water
2 tablespoons butter or margarine
Directions
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees F). Be sure to use a thermometer! Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. (Or, switch to the dough hook of your mixer and let the machine knead the dough for about 6 minutes.) Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan and brush with butter, if desired. Cool on wire rack before slicing.
Nutritional Information: Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.3 ounces Calories 150; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g; Dietary fiber 1 g; Sugars 3 g; Protein 4 g
Friday, January 4, 2008
Chicken with Lemon and Wine Over Arugula
Recipe from Martha Stewart Everyday Food and Tested in Alice's Kitchen
Serves 4
I was able to prepare this from start to finish in 15 minutes. It's pretty zippy in taste due to the lemon and the peppery arugula. The arugula can be found in the produce section of the Lost River Market & Deli. Be sure to use wine that you'd drink and not cooking wine. Cooking wine is loaded with sodium and can make your dish have an off taste. I used wine we had left over from a party last week. If you are cooking this for one or two people, you might wish to keep the dressing separate from the arugula until you are ready to serve the remaining portions. If you are watching your weight, this is a super low fat recipe with lots of flavor.
1/4 cup fresh parsley, chopped
1/4 cup white wine
3 strips lemon zest (each about 1 by 3 inches), thinly sliced crosswise, plus 1 1/2 tablespoons lemon juice
1/2 tablespoon butter
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
3 bunches arugula (about 3/4 pound total), stems removed
8 to 12 radishes, trimmed, cut into wedges
In a 3-quart microwave-safe dish with a lid, combine parsley, wine, zest, and butter. Season chicken breasts with salt and pepper; add to parsley mixture, and toss. Cover and microwave on high for 8 to 10 minutes, until chicken is opaque throughout, turning over once halfway through. Lift chicken from dish; thinly slice lengthwise. Discard pan juices.
In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula and radishes, and toss to combine. Divide salad among four plates; top with chicken. Serve immediately.
Serves 4
I was able to prepare this from start to finish in 15 minutes. It's pretty zippy in taste due to the lemon and the peppery arugula. The arugula can be found in the produce section of the Lost River Market & Deli. Be sure to use wine that you'd drink and not cooking wine. Cooking wine is loaded with sodium and can make your dish have an off taste. I used wine we had left over from a party last week. If you are cooking this for one or two people, you might wish to keep the dressing separate from the arugula until you are ready to serve the remaining portions. If you are watching your weight, this is a super low fat recipe with lots of flavor.
1/4 cup fresh parsley, chopped
1/4 cup white wine
3 strips lemon zest (each about 1 by 3 inches), thinly sliced crosswise, plus 1 1/2 tablespoons lemon juice
1/2 tablespoon butter
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
3 bunches arugula (about 3/4 pound total), stems removed
8 to 12 radishes, trimmed, cut into wedges
In a 3-quart microwave-safe dish with a lid, combine parsley, wine, zest, and butter. Season chicken breasts with salt and pepper; add to parsley mixture, and toss. Cover and microwave on high for 8 to 10 minutes, until chicken is opaque throughout, turning over once halfway through. Lift chicken from dish; thinly slice lengthwise. Discard pan juices.
In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula and radishes, and toss to combine. Divide salad among four plates; top with chicken. Serve immediately.
Thursday, January 3, 2008
Wilted Arugula
I used the lovely baby arugula found in the produce section at the Lost River Market & Deli for this healthful side dish. I served it with Baked Pollock & Rosemary Lentils (Recipes on this blog.) Arugula [ah-ROO-guh-lah] which resembles radish leaves, is a bitterish, aromatic salad green with a peppery mustard flavor. The leaves should be bright green and fresh looking. It must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
Baked Pollock
Recipe from Martha Stewart Living Magazine and Tested in Alice's Kitchen
Serves 4
If you like olives, you'll really like this dish. I served it with Wilted Arugula and Rosemary Lentils (Recipes are on this blog.) The olives and anchovies can be found in aisle 2 of the Lost River Market & Deli. You can also substitute 1 teaspoon anchovy paste for each anchovy fillet.
pollock; pollack[POL-uhk]This member of the cod family is found in the North Atlantic. The low- to moderate-fat flesh is white, firm and has a delicate, slightly sweet flavor. The pollock can reach about 35 pounds but is normally found in markets between 4 and 10 pounds. It's available at the Lost River Market & Deli in the freezer case. Pollock may be prepared in any way suitable for cod.
Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish or 1 teaspoon dried oregano
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish (Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.); set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
Serves 4
If you like olives, you'll really like this dish. I served it with Wilted Arugula and Rosemary Lentils (Recipes are on this blog.) The olives and anchovies can be found in aisle 2 of the Lost River Market & Deli. You can also substitute 1 teaspoon anchovy paste for each anchovy fillet.
pollock; pollack[POL-uhk]This member of the cod family is found in the North Atlantic. The low- to moderate-fat flesh is white, firm and has a delicate, slightly sweet flavor. The pollock can reach about 35 pounds but is normally found in markets between 4 and 10 pounds. It's available at the Lost River Market & Deli in the freezer case. Pollock may be prepared in any way suitable for cod.
Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish or 1 teaspoon dried oregano
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish (Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.); set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
Rosemary Lentils
Recipe from Martha Stewart Living Magazine and Tested in Alice's Kitchen
This was quite yummy. I served this with Wilted Arugula and Baked Pollack last night. (Recipes are on this blog.) Cook up this whole meal (lentils, pollack & arugula dishes) for a quick, healthful dinner! Lentils can be found in the bulk section of the Lost River Market & Deli. The store also has lovely shallots in the produce section.
Serves 4
1 cup dried French green lentils
2 shallots, finely chopped, about 1/2 cup
1 clove garlic, crushed with the flat side of a large knife
1 sprig fresh rosemary (I pulled out a sprig I had in a plastic bag in the freezer, but you could probably use about 1 teaspoon dried if you don't have fresh.)
1 bay leaf
1 teaspoon coarse salt
1 teaspoon red wine vinegar
2 teaspoons extra-virgin olive oil
Freshly ground pepper
Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.
This was quite yummy. I served this with Wilted Arugula and Baked Pollack last night. (Recipes are on this blog.) Cook up this whole meal (lentils, pollack & arugula dishes) for a quick, healthful dinner! Lentils can be found in the bulk section of the Lost River Market & Deli. The store also has lovely shallots in the produce section.
Serves 4
1 cup dried French green lentils
2 shallots, finely chopped, about 1/2 cup
1 clove garlic, crushed with the flat side of a large knife
1 sprig fresh rosemary (I pulled out a sprig I had in a plastic bag in the freezer, but you could probably use about 1 teaspoon dried if you don't have fresh.)
1 bay leaf
1 teaspoon coarse salt
1 teaspoon red wine vinegar
2 teaspoons extra-virgin olive oil
Freshly ground pepper
Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.
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