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Can we start a TandT list for Thanksgiving (or does it exist somewhere?), please? Invited 8 people.
- Thread starter erininny
- Start date
Chez Panisse turkey brine, then..
bake the bird in a Reynolds turkey bag. No basting required. Best bird I've ever had.
http://articles.sfgate.com/1999-08-25/food/17696215_1_chez-panisse-brined-chicken-alice-waters
bake the bird in a Reynolds turkey bag. No basting required. Best bird I've ever had.
http://articles.sfgate.com/1999-08-25/food/17696215_1_chez-panisse-brined-chicken-alice-waters
Cranberry Tart with Polenta Crust
This crust is a breeze to work with. The tart was a major hit last Thanksgiving.
Cranberry Tart with Polenta Crust
adapted from Dolce Italiano: Desserts from the Babbo Kitchen,
by Gina DePalma
Cranberry Tart Filling
Makes One 10-inch Tart, 8 to 10 Servings
Polenta Tart Crust (see below)
3 cups fresh cranberries
1 cup granulated sugar
¾ cup light corn syrup
½ cup heavy cream
3 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons unbleached all-purpose flour
¼ teaspoon kosher salt
Preheat the oven to 350 F. and position a rack in the center
On a floured board, roll the tart dough into an 11-inch circle 1/8-inch thick. Transfer the dough to a 10-inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then rolling it on to the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.
Sort through the fresh cranberries to make sure there are no stems, bruised or soft berries. In a medium saucepan, stir together the sugar and corn syrup. Place over medium heat and bring to a boil, stirring constantly. Add the cranberries and continue to cook over medium heat until the berries just begin to soften and pop, about 2 minutes. Pour the mixture into a shallow bowl to cool for about 20 minutes, stirring occasionally to dissipate the heat.
In another bowl, whisk together the cream, egg yolks, vanilla extract, flour, and salt. Pour this mixture over the cranberries and stir gently.
Pour the filling into the prepared tart shell. Place the tart on a large baking sheet to catch any drips and bake for 40 to 45 minutes, or until the crust has turned golden brown and the filling is set; it may jiggle slightly but should not be liquid. Allow the tart to cool completely on a rack before carefully removing the sides of the tart pan.
Serve at room temperature or slightly reheated. Wrapped in plastic, the tart will keep in the refrigerator for a few days.
Polenta Tart Crust
This dough is especially good with berries, cherries, and plums, as the chewy texture and yellow hue provide a colorful contrast to soft, succulent fruits.
Makes one 10-inch tart shell
1 ¼ cup unbleached all-purpose flour
½ cup instant or fine polenta (cornmeal)
¾ cup sugar
1 teaspoon kosher salt
Freshly grated zest of 1 lemon or orange
½ cup (1 stick/4 ounces) unsalted butter, cold, cut into ¼-inch cubes
1 large egg
2 tablespoons extra-virgin olive oil
1 teaspoon pure vanilla extract
Place the flour, polenta (cornmeal), sugar, salt and lemon zest into the bowl of a food processor and pulse to combine them. Add the cold, cubed butter to the bowl and pulse until the mixture resembles coarse sand and no large lumps of butter are visible.
In a small bowl, whisk together the egg, olive oil, and vanilla extract. Add the wet ingredients to the food processor and pulse just until a ball of dough forms.
Form the dough into a disk and tightly wrap in plastic. Chill the dough until it is firm enough to roll, at least 1 to 2 hours.
Continue reading on Examiner.com Luscious Cranberry Tart with Polenta Crust - Seattle Food | Examiner.com http://www.examiner.com/food-in-seattle/luscious-cranberry-tart-with-polenta-crust#ixzz1bM2acJEa
This crust is a breeze to work with. The tart was a major hit last Thanksgiving.
Cranberry Tart with Polenta Crust
adapted from Dolce Italiano: Desserts from the Babbo Kitchen,
by Gina DePalma
Cranberry Tart Filling
Makes One 10-inch Tart, 8 to 10 Servings
Polenta Tart Crust (see below)
3 cups fresh cranberries
1 cup granulated sugar
¾ cup light corn syrup
½ cup heavy cream
3 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons unbleached all-purpose flour
¼ teaspoon kosher salt
Preheat the oven to 350 F. and position a rack in the center
On a floured board, roll the tart dough into an 11-inch circle 1/8-inch thick. Transfer the dough to a 10-inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then rolling it on to the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.
Sort through the fresh cranberries to make sure there are no stems, bruised or soft berries. In a medium saucepan, stir together the sugar and corn syrup. Place over medium heat and bring to a boil, stirring constantly. Add the cranberries and continue to cook over medium heat until the berries just begin to soften and pop, about 2 minutes. Pour the mixture into a shallow bowl to cool for about 20 minutes, stirring occasionally to dissipate the heat.
In another bowl, whisk together the cream, egg yolks, vanilla extract, flour, and salt. Pour this mixture over the cranberries and stir gently.
Pour the filling into the prepared tart shell. Place the tart on a large baking sheet to catch any drips and bake for 40 to 45 minutes, or until the crust has turned golden brown and the filling is set; it may jiggle slightly but should not be liquid. Allow the tart to cool completely on a rack before carefully removing the sides of the tart pan.
Serve at room temperature or slightly reheated. Wrapped in plastic, the tart will keep in the refrigerator for a few days.
Polenta Tart Crust
This dough is especially good with berries, cherries, and plums, as the chewy texture and yellow hue provide a colorful contrast to soft, succulent fruits.
Makes one 10-inch tart shell
1 ¼ cup unbleached all-purpose flour
½ cup instant or fine polenta (cornmeal)
¾ cup sugar
1 teaspoon kosher salt
Freshly grated zest of 1 lemon or orange
½ cup (1 stick/4 ounces) unsalted butter, cold, cut into ¼-inch cubes
1 large egg
2 tablespoons extra-virgin olive oil
1 teaspoon pure vanilla extract
Place the flour, polenta (cornmeal), sugar, salt and lemon zest into the bowl of a food processor and pulse to combine them. Add the cold, cubed butter to the bowl and pulse until the mixture resembles coarse sand and no large lumps of butter are visible.
In a small bowl, whisk together the egg, olive oil, and vanilla extract. Add the wet ingredients to the food processor and pulse just until a ball of dough forms.
Form the dough into a disk and tightly wrap in plastic. Chill the dough until it is firm enough to roll, at least 1 to 2 hours.
Continue reading on Examiner.com Luscious Cranberry Tart with Polenta Crust - Seattle Food | Examiner.com http://www.examiner.com/food-in-seattle/luscious-cranberry-tart-with-polenta-crust#ixzz1bM2acJEa
Pumpkin Ice Cream - fabulous!
http://www.examiner.com/food-in-seattle/going-a-la-mode-for-thanksgiving-try-pumpkin-ice-cream
http://www.examiner.com/food-in-seattle/going-a-la-mode-for-thanksgiving-try-pumpkin-ice-cream
Chez Panisse Rum Ice Cream (good with bourbon or cognac too)
Note: If you don't have dark rum on hand, it's also very good with cognac.
Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere
Makes 1 quart
1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum
Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.
Note: If you don't have dark rum on hand, it's also very good with cognac.
Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere
Makes 1 quart
1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum
Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.
Tom Colicchio's Roasted Garlic Flans
Garlic Flans
Recipe by Tom Colicchio
Rate & Review
Add to Favorites
You will need eight 2-ounce ramekins to make this creamy, garlicky side dish.
Ingredients
1 cup heavy cream
2 large egg yolks
1 large egg
4 small roasted garlic cloves (from Roasted Tomatoes and Garlic recipe), mashed
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Directions
Preheat the oven to 300°. Butter eight 2-ounce ramekins. In a bowl, whisk the cream with the egg yolks, whole egg, garlic, salt and pepper until smooth. Pour the mixture into the ramekins and set them in a small roasting pan. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
Bake the flans for about 30 minutes, or until set. Transfer the ramekins to a rack and let stand for 10 minutes. Run a knife around the edges, invert the flans onto plates and serve.
Garlic Flans
Recipe by Tom Colicchio
Rate & Review
Add to Favorites
You will need eight 2-ounce ramekins to make this creamy, garlicky side dish.
Ingredients
1 cup heavy cream
2 large egg yolks
1 large egg
4 small roasted garlic cloves (from Roasted Tomatoes and Garlic recipe), mashed
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Directions
Preheat the oven to 300°. Butter eight 2-ounce ramekins. In a bowl, whisk the cream with the egg yolks, whole egg, garlic, salt and pepper until smooth. Pour the mixture into the ramekins and set them in a small roasting pan. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
Bake the flans for about 30 minutes, or until set. Transfer the ramekins to a rack and let stand for 10 minutes. Run a knife around the edges, invert the flans onto plates and serve.
Jerry Traunfeld's Celery, Pear and Hazelnut Salad (nice, light side/salad)
Celery, Pear and Hazelnut Salad
Recipe by Jerry Traunfeld
Jerry Traunfeld makes this refreshing salad with a trio of crunchy ingredients—celery, Asian pear and toasted hazelnuts—then dresses it with a tangy vinaigrette. “Celery is underappreciated as a salad ingredient,” he says. “And Asian pears also have that great crunch.” Traunfeld prefers the sweet, oval-shaped DuChilly hazelnut over the rounder, more common variety. A good source for DuChilly nuts is Holmquist Hazelnut Orchards (holmquisthazelnuts.com).
TOTAL TIME: 20 MIN
SERVINGS: 6
Ingredients
1/2 cup hazelnuts
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/4 cup hazelnut oil
6 celery ribs, thinly sliced on the bias
1 medium Asian pear, cut into 1 1/2-by-3/8-inch matchsticks
1/4 cup chopped dill
Directions
Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.
Celery, Pear and Hazelnut Salad
Recipe by Jerry Traunfeld
Jerry Traunfeld makes this refreshing salad with a trio of crunchy ingredients—celery, Asian pear and toasted hazelnuts—then dresses it with a tangy vinaigrette. “Celery is underappreciated as a salad ingredient,” he says. “And Asian pears also have that great crunch.” Traunfeld prefers the sweet, oval-shaped DuChilly hazelnut over the rounder, more common variety. A good source for DuChilly nuts is Holmquist Hazelnut Orchards (holmquisthazelnuts.com).
TOTAL TIME: 20 MIN
SERVINGS: 6
Ingredients
1/2 cup hazelnuts
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/4 cup hazelnut oil
6 celery ribs, thinly sliced on the bias
1 medium Asian pear, cut into 1 1/2-by-3/8-inch matchsticks
1/4 cup chopped dill
Directions
Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.
PatNoCal's Cranberry Walnut Salad
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was
too much)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of
romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator.
Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.)Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover
dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Pat's notes: I also added crumbled blue cheese or gorgonzola and fresh avocado chopped and it was an incredible salad.
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was
too much)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of
romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator.
Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.)Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover
dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Pat's notes: I also added crumbled blue cheese or gorgonzola and fresh avocado chopped and it was an incredible salad.
Goat Cheese Spread (great do ahead appetizer--see notes for cheater version)
Easy, easy, easy and big flavors. I use the basil and sundried tomato pestos at Trader Joe's. (Be sure to drain off the excess oil.)
Note: This makes a ton. Unless you're having a good sized group (15 or more), I'd cut the recipe in half.
http://www.myrecipes.com/recipe/goat-cheese-spread-10000000339899/
Easy, easy, easy and big flavors. I use the basil and sundried tomato pestos at Trader Joe's. (Be sure to drain off the excess oil.)
Note: This makes a ton. Unless you're having a good sized group (15 or more), I'd cut the recipe in half.
http://www.myrecipes.com/recipe/goat-cheese-spread-10000000339899/
Cranberry Swirl Coffee Cake - Delicious!
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce {I use freshly made cranberry sauce}
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan. (I use a 10-inch)
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
posted at:
http://www.recipezaar.com/Coffee-Cake-With-Cranberry-Swirl-14125
http://www.recipezaar.com/Coffee-Cake-With-Cranberry-Swirl-14125
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce {I use freshly made cranberry sauce}
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan. (I use a 10-inch)
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
posted at:
http://www.recipezaar.com/Coffee-Cake-With-Cranberry-Swirl-14125
http://www.recipezaar.com/Coffee-Cake-With-Cranberry-Swirl-14125
Deep Dish Apple Crisp - another delicious one!
DEEP DISH APPLE CRISP
(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination (I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
DEEP DISH APPLE CRISP
(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination (I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
Citrus Green Bean Salad (also posted in T&T):
CITRUS GREEN BEAN SALAD
"Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments (optional)..."
INGREDIENTS:
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
INGREDIENTS:
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html
CITRUS GREEN BEAN SALAD
"Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments (optional)..."
INGREDIENTS:
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
INGREDIENTS:
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Serves 6-8.
http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html
Carrot Confit
CARROT CONFIT
INGREDIENTS:
1 cup fresh orange juice
5 Tbsp extra-virgin olive oil, divided
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice
Garnish: 2 tablespoons coarsely chopped cilantro, optional
DIRECTIONS:
In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
CARROT CONFIT
INGREDIENTS:
1 cup fresh orange juice
5 Tbsp extra-virgin olive oil, divided
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice
Garnish: 2 tablespoons coarsely chopped cilantro, optional
DIRECTIONS:
In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten
florisandy
Well-known member
Shredded Brussels Sprouts with Bacon and Hazelnuts (in T&T)
http://www.eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
http://www.eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
REC. Cranberry Relish This is repeated yearly on NPR. It really is wonderful.
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.- my sister's note - I do take them out about midday.
As you know I don't have fresh cranberries so I
use the dried ones and a bit less sugar. It's wonderful.
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.- my sister's note - I do take them out about midday.
As you know I don't have fresh cranberries so I
use the dried ones and a bit less sugar. It's wonderful.