"Beet Rosti" or Beet Pancake (Hold the Syrup)
<p>I love Mark Bittman’s recipes, especially his attention to creative meatless recipes. Here’s one I recently discovered:</p>
<p>http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html</p>
<p><span class="caps">THE</span> <span class="caps">MINIMALIST</span>; Beet Pancakes (Hold the Syrup)<br />
By Mark Bittman<br />
Published: June 17, 1998</p>
<p><span class="caps">ALTHOUGH</span> sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.</p>
<p>But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It’s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.</p>
<p>The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. ‘’The beet resembles a potato, and you can cook it like a potato,’’ Mr. Romano said. ‘’But it doesn’t have the starch of a potato, and if you don’t add some flour, the pancake won’t hold together.’’</p>
<p>In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.</p>
<p>Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.</p>
Vegetarian!
Source: http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html
Servings: 4 servings
Ingredient keywords: beets, rosemary
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"Copper Penny" Carrots
<p>This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p>
Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
Ingredient keywords: carrots
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"Paella" Fried Rice
<p>Remember you absolutely cannot make delicious rice using freshly cooked rice.Cook the rice a day or 2 ahead of making this recipe. Use a long grain rice and cook according to directions on the package. You will need 4 cups of cold cooked rice. You could also purchase the cooked rice from a chinese restaurant.</p>
<p>The chorizo sausage is hard to find. Oakview Farms carry ground chorizo in a 1 lb. pkg. I the whole pkg. I have also substituted the chorizo for ground sweet Italian Sausage. However you do not get the same flavor or color that the spices of the chorizo gives to the dish.</p>
Source: Gourmet Magazine March 2000
Servings: This will serve 6 to 8 people easily.
Ingredient keywords: onion, bell, chorizo, cilantro
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"Soft" Mojito
<p>A fresh, spring taste on a sunny afternoon. Sorry the limes are not local…but they are a favorite weakness. You could get creative and change the Simple Syrup to local maple syrup-syrup and see what that yields!</p>
Vegan!
Source: Razz invention
Servings: 1 highball glass
Ingredient keywords: mint, simple, lime, ice, soda
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Alex's Gazpacho
<p>Chef Alex Bomba of Main Street Cafe prepared this gazpacho at the market July 30. Refreshing!</p>
Vegetarian!
Vegan!
Source: Alex Bomba, Main Street Cafe & Catering
Servings: 4-5
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Almond Berry Coffee Cake
<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, blackberries, butter, sugar, eggs, vanilla, brown, almonds
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Anna’s False Apple/Zucchini Pie
<p>Fool your enemies, and amaze your friends!!! <br />
Use Large overgrown zucchini* peeled, and sliced into quarters lengthwise , remove seeds and slice to resemble sliced apples. Makes a pie that tastes just like an apple pie, same consistency etc. Use of apple pie spices are what makes the difference.</p>
<ul>
<li>Read this as <span class="caps">HUGE</span>, the zukes that have hidden on the plant until they look like a baseball bat! You would never think of using this big squash for anything, <span class="caps">THIS</span> is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)</li>
</ul>
Source: Anna Evans
Servings: One 9 inch deep dish pie
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Anytime Cucumber Salad
<p>A great way to use those cucumbers!</p>
Source: Taste of Home Brand Name Cookbook, Spring 2010
Servings: 4 servings
Ingredient keywords: cucumbers, grapes
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Apple Cider-Glazed Turnips
<p>Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork, or lamb.</p>
Source: Whole Foods
Servings: 4-6
Ingredient keywords: butter, turnip, apple cider, brown sugar, salt, black pepper, parsley
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Apple Dapple Cake
Apple Dapple Cake
<p>Every time my mother presented this cake, she was asked for her recipe. I have seen many recipes similar to this one, but this remains a “treasure” within my family. Courtesy of my mom, Regina Sartalamacchia.</p>
<p>Yield: 6 servings</p>
<p>Beat together until well blended:<br />
1-1/2 cups oil<br />
2 cups sugar<br />
3 large eggs<br />
1 tsp. vanilla extract<br />
1/2 tsp. salt <br />
(don’t overbeat; you’re not trying to incorporate air)</p>
<p>Add to the mixture and mix only till blended:<br />
2-1/2 cups flour (or blend of flours)<br />
1-1/2 tsp. baking soda<br />
1/ Tbsp. cinnamon (or more, to taste)<br />
1/2 tsp. ginger<br />
1/2 tsp. allspice<br />
1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional)</p>
<p>Fold in:<br />
3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.<br />
1 to 1-1/2 cups broken walnut meats</p>
<p>Batter will be quite stiff. Pour/scrape into a tube pan (Bundt pan) which has been well greased with a solid shortening such as Crisco. Place in oven preheated to 400 and immediately lower temperature to 375 After the first fifteen minutes, lower the heat to 350. Bake for a total of 50 to 60 minutes. Cake is done when it has pulled away slightly from the side of the pan and can be touched without leaving a mark.</p>
<p>Notes: When I have wanted to lower calories, I have lowered the oil to 1 cup, and the sugar to 1-1/2 cups, and found it is still very good. <br />
One-half-cup more apples and walnuts may also be used.</p>
Source: Regina Sartalamacchia
Servings: 6 servings
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Apple stuffed Acorn Squash
<p>This is simply divine! An Autumn meal at its best!</p>
Source: Where else..the WWW
Servings: 6 squash halves
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Apple-Jalapeno Stuffed Poblano Peppers
This is an interesting variation of stuffed poblanos. The spicy jalapeno and sweet apple combine for a delicious combination. Try variations with ground pork or lamb.
Source: Chili Pepper Madness On-Line Recipes
Servings: 4
Ingredient keywords: peppers, peppers, apple, cheese, sausage, chiles, cumin
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Arm Roast Burgers
<p>Great crock-pot recipe!</p>
Source: Rowdy Stickhorse Wild Acres
Servings: Serves 8
Ingredient keywords: roast, onion, tomato, chili, garlic
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Arugula Pesto
<p>The flavors and color of this pesto are amazing. It even retains its gorgeous color after freezing. Try adding a little lemon juice instead of the vitamin C and throw in some basil as well. If you make a double batch, freeze it in ice cube trays. When frozen, put the pesto cubes into a zip lock freezer bag. This way you can take out as much as you need at a time. Makes amazing pesto-mayo for sandwiches and burgers. yum :-</p>
Source: Michael Chiarello : Food Network
Servings: 2 cups
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Arugula with Optional Apples, Orange, Beets
<p>“Wonderful arugula salad made with fresh arugula, your favorite dressing and add one or more of the following: oranges, apples, nuts, beets, etc”.</p>
<p>Ingredients:<br />
Options for a delicious salad: <br />
Choose only 1:<br />
A large apple, or<br />
A large orange, or<br />
2 large cooked beets<br />
(Pick one from the above list and cut up into small pieces)<br />
add 1/4 cup of chopped pecans or walnuts (opt if you like) <br />
and/or<br />
1/4 cup mushrooms chopped (opt)</p>
<p>Dressing to use with Arugula.</p>
<p>*1 cup fresh chopped apples<br />
Note: Add apples after you blend the rest of ingredients with emulsion blender.</p>
<p>*1/4 cup oilve oil<br />
*1/4 cup applecider vinegar (with mother)<br />
*opt) add 4 tbls of lemon juice instead of the vinegar<br />
*1/8 -1/4 cup raw honey (to taste)</p>
<p>•add 2 cloves of fresh garlic<br />
*cracked pepper<br />
Blend with emulsion blender.</p>
Source: Source: Rose Creek Farms http://rosecreekfarms.com/recipes.htm (Entered by Pamela Johnson)
Servings: Serves: 2-4
Ingredient keywords: arugula, dressing, apple, orange, beets
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Arugula, Tomato & Peppery Sauce
<p>This recipe is shared with us from Kathleen Tyree.</p>
Vegetarian!
Source: From Spaghetti Sauces; authentic Italian recipes from Biba Caggiano
Servings: Serves 4 - 6
Ingredient keywords: arugula, garlic, tomato, noodle
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Asian Lamb Chops
<p>This recipe includes a spicy dry rub that will add lots of flavor!</p>
Source: therecipehut.com
Servings: varies
Ingredient keywords: lamb
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Asian Lamb Chops
<p>This recipe includes a spicy dry rub that will add delicious flavor to your lamb chops.</p>
<p>Asian Grilled Lamb Chops</p>
<p>Grind all the ingredients together <br />
with a mortar and pestle or in <br />
a spice grinder. Store any unused<br />
spice mixture in an airtight <br />
container for future use</p>
<p>Ingredients</p>
<p>3 tablespoon Black Peppercorns, <br />
3 tablespoon Cumin Seed, <br />
2 tablespoon Turmeric, <br />
1 tablespoon Ground Cardamom, <br />
1/2 teaspoon Celery Salt,<br />
1 tablespoon Ground Coriander.</p>
<p>Rub this spice all over lamb chops two hours or more prior to grilling. Also use on tuna, swordfish, bluefish, bass and Shish Kebab meats.</p>
<p>Use about 1 teaspoon of this mixed spice for every 2-3 lamb chops. Store remainder of spice in an airtight container for other usage.</p>
<p>Method<br />
Place seasoned chops on a wire rack stacked on a metal baking pan lined with aluminum foil. Add 1/2 cup water to pan.</p>
<p>Preheat oven to broil, place some butter pieces on top of lamb chops and broil both sides of chops until either medium rare but not above medium done.</p>
Source: therecipehut.com
Servings: varies
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Asian Turkey Lettuce Wraps
<p>I had some ground turkey from West Wind Farms and found this recipe at WeightWatchers. The Market does not have iceberg lettuce but I see no reason the other lettuces won’t work</p>
Source: WeightWatchers.com
Servings: Serves 4
Ingredient keywords: onion, pepper, ginger, turkey, lettuce, chicken
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Asparagus and White Bean Salad with Feta and Lemon Dressing
<p>Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.</p>
Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Asparagus soup
<p>The asparagus that I got last week was wonderful—roasted and in asparagus soup. Thanks.<br />
Asparagus Soup</p>
<p>Prep Time:20 min in active Prep Time: — Cook Time:1 hr 0 min<br />
Level:<br />
Intermediate</p>
Source: Recipe courtesy Emeril Lagasse, 2003
Servings: 8 to 12 servings
Ingredient keywords: Asparagus
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Assertive Greens with Honey Mustard Sauce
<p>America’s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more “assertive” ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters — these greens do not need to be boiled for hours, the way old-timey cooks did it!</p>
<p>This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We’re particularly partial to this honey mustard version.</p>
Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Assertive Greens with Onions or Shallots and Cream
<p>A bit of background — all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The “tender greens” (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The “assertive greens” (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.<br />
This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.</p>
Vegetarian!
Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg
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Aunt Holly's Summer Squash Casserole
<p>This recipe is a family favorite, & it is always a big hit at family reunions, church functions, & on holidays! You will need 7-8 medium sized yellow summer squash. Wash the squash & cut off ends. Slice the squash into thin slices. Take one large onion (preferably Vidalia, but any onion will do) peel & slice, then cut each slice into 4ths. Place squash & onion slices into boiling water & boil about 10 minutes. While squash & onions are boiling mix other ingredients in large bowl.<br />
Mix 1 can Cream of Chicken Mushroom Soup<br />
1 cup Sour Cream<br />
2 cups Shredded Sharp Cheddar Cheese<br />
1 cup crushed Ritz crackers.<br />
Stir all ingredients together in large mixing bowl.<br />
Once squash & onions have finished boiling remove from stove & drain. Add squash & onions to other ingredients in bowl & stir together gently. Prepare a 9 × 13 glass casserole dish by spraying with non-stick cooking spray and lining the bottom with crushed Ritz crackers. Pour the other ingredients into the casserole dish and smooth. Cover top of casserole with shredded sharp cheddar cheese. Bake at 350 degrees for 45 minutes or until the cheese is bubbling on top.</p>
Source: Holly Prather
Servings: Makes about 12 servings.
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Authentic Ribollita - A hearty peasant soup from Tuscany
<p>This is a recipe for an authentic ribollita which is the classic peasant style Tuscan vegetable and bean soup. Added thickness and body comes from the addition of old bread. Ribollita is quite thick for a soup. ‘Ribollita’ means boiled again and it is even better the day after you make it. Also, it should be noted that my recipe deviates slightly from the norm as the old bread is normally mixed right into the soup at the end. My method keeps it a bit more firm. It is made with a particular type of kale called ‘cavolo nero,’ which is called black leaf kale, dinosaur kale, or lacinato kale in English. In a pinch I have used other types of kale, but quite frankly, the result is really inferior–it does not have the right flavor and life is just too short to eat inferior food when, with a little effort and sense of adventure, you can have the very best result.</p>
<p>Tools</p>
Large Stock Pot with lid
Wooden Spoon
Ladle
Deep bowl for soaking beans
Pot with lid for cooking beans
Immersion Blender (optional but helpful)
Large baking sheet
Vegetarian!
Source: http://www.davidlister.com/?p=255
Servings: Serves 6-8
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