Potato and Celeriac Mash

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Submitted by Robert Crowe from Delia’s Vegetarian Collection

Celeriac is also known as celery root.

  • 1 pound potatoes
  • 2 pounds celeriac
  • 2 fat cloves garlic, peeled
  • 2 ounces (1/4 c) butter
  • 5 fl. ounces double cream or creme fraiche
  • salt and freshly milled black pepper

First, you need to tackle the celeriac.  You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning.  Peel the celeriac thickly with a knife.  Then cut into approximately 3/4 inch (2 cm) cubes.  Leave these pieces in the water whilst preparing the potatoes.  Peel and cut these into 1 inch (2.5 cm) cubes – i.e. slightly larger than the celeriac.

Now place the prepared vegetables in separate saucepans with 1 clove garlic in each saucepan.  Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.

Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or creme fraiche and some freshly milled black pepper.  Next, using an electric hand whisk, whisk them to a puree using the slow speed to break them up, than the fast one to whisk them till smooth.  Now taste and season the puree, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.

Cherry Clafouti, A Delicious Custard Cake

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Submitted by Sandra Lederman

Slightly sweet and dense, cherry clafouti satisfied my sweet tooth this weekend. Clafouti is a french dessert with a custard-like base and fruit, most commonly cherries. The cake batter itself reminds me of crepes or pancakes, somewhat neutral in flavor.

I hadn’t made it in a long time and decided to whip it up using a package of frozen cherries. Although the end result was ok , clafouti is so much better when using fresh cherries. Lesson learned. Granted, the fact that I used frozen cherries didn’t stop me from devouring it quickly.

Feel free to experiment with the ingredients. Clafouti can be made with many types of fruit, so you re not limited to cherries. I’m sure this would be just as good with peaches or blueberries, maybe even plump red raspberries.

  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brandy
  • 1 cup flour
  • 1 1/2 cups milk
  • 1 pound pitted cherries

Mix the cherries with 1/4 cup of the sugar and set aside. Select a skillet that is at least 1 1/2″ deep and grease it.

Mix together the eggs, remaining sugar, vanilla, almond extract, brandy, and milk. Slowly add the flour and mix until smooth.

Arrange half of the cherries on the bottom of the skillet with their juices. Pour batter over the top, then arrange remaining cherries on top.

Bake at 375 degrees for 40 minutes.

When the clafouti comes out of the oven it will be puffed nice and high, and as it cools it will deflate. This is all perfectly normal. It is best served warm with a dollop of freshly whipped cream or even a scoop of ice-cream. There’s no wrong way to eat it. Leftovers make for an amazing breakfast the next day!

Florentine Meatballs

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 From Rachel Ray (Foodnetwork.com)

Serves 4.

  • 1 box frozen spinach, defrosted in the microwave
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 medium onion, finely chopped, divided
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1 3/4 cups milk, divided
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup parsley leaves, chopped

 

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Brazilian Chicken And Rice With Olives

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Adapted from Bon Appetit, February 2002. For a slightly simpler, more kid-friendly version of this, see Skillet Chicken and Rice.

Serves 8.

  • 2 pounds skinless boneless chicken thighs, cut into 1/2-inch wide strips.
  • Ground black pepper
  • 8 garlic cloves, peeled and finely chopped
  • 2 teaspoons grated orange peel
  • 1/4 cup olive oil
  • 1 1/2 cups chicken broth
  • 1 cup orange juice
  • 1 (10-ounce) package Vigo yellow rice with seasoning
  • 1 cup pimento-stuffed Spanish olives, halved
  • 1 cup chopped fresh cilantro (you could use more)
  • Orange wedges

**Vigo rice comes in two sizes.  If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.

In a bowl, mix chicken, pepper, garlic and orange peel.  Refrigerate several hours.  ( I think you could skip this step without doing irreparable damage to the dish.)

When ready to cook, heat oil in a heavy large skillet over medium-high heat.  Add chicken mixture and saute until chicken is lightly browned.  Add chicken broth and orange juice and bring to a boil.  Mix in rice with seasoning and olives.  Return to boil.  Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.  Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture.  Transfer to platter.  Garnish with orange wedges.

Olive Spread with Lemon and Thyme

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From Perfect Recipes for Having People Over by Pam Anderson

Makes about one cup.

  • 2 medium garlic cloves
  • 1/4 cup fresh parsley leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups pimiento-stuffed green olives, drained

Process garlic, parsley, thyme, and zest in a food processor until finely minced.  Add lemon juice, olive oil, and olives and pulse until olives are evenly chopped but not a paste.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Sun-Dried Tomato Spread with Fresh Basil

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From Perfect Recipes for Having People Over by Pam Anderson

Makes a generous cup.

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/4 cup packed fresh basil leaves
  • 1 package (8 ounces) cream cheese

Place sun-dried tomatoes in a food processor and pulse until coarsely chopped.  Add basil and pulse until finely chopped.  Add cream cheese and process until well mixed.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Blueberry Streusel Muffins

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From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

FOR THE STREUSEL TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In an separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.

Ginny’s Spiced Nuts

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Great for holiday gifts!

  • 1 pound pecan halves and/or almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Cover a cookie sheet with parchment or spray with cooking spray – The parchment makes things a lot easier.

In a large bowl, beat egg whites and water until they get a little frothy.

In a separate bowl, mix sugar, cinnamon and salt.

Roll nuts around in egg white mixture until they are wet, then add sugar mixture and stir to coat.

Put on prepared cookie sheet and bake for 30 minutes, moving nuts around every ten minutes.

Let cool on cookie sheet and then transfer to an airtight container.

Matzoh Crunch

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From A Treasury of Jewish Holiday Baking by Marcy Goldman

  • 4 to 6 unsalted matzohs
  • ½ pound (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup firmly packed brown sugar
  • ¾ cup (6 ounces) chocolate chips or coarsely chopped semisweet chocolate

 

Preheat oven to 375°. Line a large baking sheet (or two smaller sheets) completely with foil. Cover the bottom of the sheet(s) with baking parchment – on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the baking sheet evenly with the motzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzohs, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325° and replace the pan)

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. (Or you can chill the entire pan and then break into pieces after it’s hard and set.) Chill, still in the pan, in the freezer until set.

Variation: You can also use coarsely chopped white chocolate (or a combination of white and dark) and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets)> You can also omit the chocolate for a caramel-alone butter crunch.

Robust Leg of Lamb

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From Real Simple

  • 3- to 4-pound leg lamb
  • 1 tablespoon kosher salt (or 1 teaspoon of regular salt)
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon crushed dried rosemary
  • 4 cloves garlic
  • 5 shallots, peeled
  • 1/4 cup red wine
  • 1/4 cup vegetable broth
  • 1/2 cup pitted prunes

Step 1
In a large mixing bowl, combine the salt, pepper and rosemary. Roll the leg of lamb in the mixture and rub into the surface of the meat.
Step 2
With the point of a sharp paring knife, create deep,1/2-inch incisions, approximately two inches apart, all over the surface of the leg of lamb. Peel and quarter the cloves of garlic, lengthwise, to create spears. Insert the spears of garlic all over the surface of the lamb.
Step 3
Peel the outer skin from the shallots and place in the bottom of a 4 1/2 quart slow cooker. Place the leg of lamb on the shallots. Sprinkle the prunes and any leftover garlic around the lamb and then pour the vegetable broth and red wine over it. Cover and set cooker to high for 6 hours.
Step 4
Just before serving, remove the bone using tongs (the meat will practically fall off the bone.) Pull meat apart, serve over rice (or with potatoes) and finish with the au jus spooned from the pan.

Serves 8.