Book Nook Cafe discussion

recipe thread #2

The other recipe folder was getting quite large, so as requested, I started a new thread. :)

It's amazing how some threads fill up so quickly. Aren't we a lively crew?

or a hungry one !

Linda, my sister just got back from Nevada and she brought me a little box of caramels covered with dark chocolate and dusted with sea salt. ----made by Ethel M. It is all I can do to not eat all six of them right now.

I'm addicted to dark chocolate caramels with sea salt. I only eat them at Christmas, but it's a struggle not to keep a supply on hand! I grew up eating pretzels dipped in ice cream so I know it's the sweet/salty fix I like.

kate

I don't think i've ever heard of eating pretzels dipped in ice cream. However, i have a professional cake baking friend who used to serve her daughters leftover icing spread on saltine crackers. Tasty, too, i must add.

Those caramels are making me drool. Clearly it's time for breakfast.

deb

In this neck of the woods, ice cream stores have cones made from pretzels. In fact, my DH had one last night. I would have gotten one but I am so messy that I do not get cones. His cone came in a plastic "sleeve" with a "lip" at the top to catch drips. Never saw that before.

I think it is Haagan Daas that makes a caramel ice cream with bits of pretzel in it.

I am on a quest for salted caramel ice cream. Apparently it was popular a couple of years ago. I missed the boat!

I really like the idea of a pretzel cone & hope that form takes hold down here. I'll keep an eye out for it, although, truth be told, we rarely enter ice cream shops. With a 9 year old, my sister does, so i'll ask her to keep alert.

deb

Here at the beach, there are so many ice cream shops (4 in a one-block area alone!), that during the summer we are frequently in an ice cream shop - and never during the rest of the year.

There is a shop near the church that I go to that is basically coffee and chocolates -- but it appears that they also have their own "homemade" ice cream. And what did I see this morning but Salty Caramel. I almost jumped through the door. Hopefully they have it often as I just couldn't stop today.

Bobbie57 wrote: "And what did I see this morning but Salty Caramel. I almost jumped through the door. Hopefully they have it often as I just couldn't stop today.
..."

Can you mail me some, Bobbie???? LOL

My cousin sent Mom some dark chocolate w/sea salt for Christmas. Since Mom doesn't like dark chocolate, I fell heir to the candy---yum, my new favorite.

Lynne in PA/Lineepinee wrote: "My cousin sent Mom some dark chocolate w/sea salt for Christmas. Since Mom doesn't like dark chocolate, I fell heir to the candy---yum, my new favorite."

@Lynne I love dark chocolate -- I need to check out the two big time candy shoppes nearby. They make their own so there is a possibility. Oh actually three -- the shoppe that also has the ice cream. Oh my -- this is truly dangerous. Well, given that I would usually walk a mile and a half to get there does that count?

@Joann -- they only sell the ice cream by portion not even by a pint, so if you can figure out how to mail it, let me know!!

I think the mile and a half walk would get rid of all of the calories from the treats you eat, Bobbie. FOR SURE

JoAnn/QuAppelle wrote: "I think the mile and a half walk would get rid of all of the calories from the treats you eat, Bobbie. FOR SURE"

I'm trusting you on this!!

This thread is dead!

I made a good soup today, very quick and easy.
Silky Cauliflower Soup

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan (I left this out and will use it atop each bowl as I serve it)
Salt and freshly ground black pepper

Chopped chives, for garnish

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. {Add the Parmesan and stir until smooth.} Season, to taste, with salt and black pepper. Keep warm until ready to serve.

What I love about using the immersion blender is that soups become so creamy - but without the use of any cream or milk. My butternut squash soup is like this too.

I also "unveiled" this today...it has been brewing for 3 weeks.

http://www.sidewalkshoes.com/2010/11/...

And it made the BEST COSMO EVER!!!!

I watched Giada today and she made a simple salad that looked good.


Fresh zucchini cubed- leave skin on- buy zucchini that is not too big. The thinner it is the more tender.
corn
thin sliced red onion
rinse/drain chick peas
Romaine lettuce cut long shreds

Dressing
Pepper
extra virgin olive oil
lemon juice

When done, take small chunks off of a block of Parmesan cheese and put a bit on the top of the salad

She also made red potato salad

red potatoes cut in half -leave skin on
chicken broth
olive oil
pepper
Bring all the above to boil, then lower to simmer until potatoes are done

Drain and discard liquid

put some extra virgin olive oil on potatoes
zest of lemon
and ribbons of fresh basil


* all the amounts vary to taste and how much you are making.

If you want more specific measurements I am sure she has the recipes on her web page.

That salad sounds good, Alias....I am sure the zucchini adds nutrients but I think I would use cucumber.

I had three kinds of fresh sprouts with a chopped avocado for dinner....drizzled with good olive oil and lemon juice. I also had fresh lima beans and the cauliflower soup. This is the second night in a row I have (accidentally) had a meat-free dinner.

JoAnn---This is the second night in a row I have (accidentally) had a meat-free dinner.
=============

Your secret is safe with me. :)

Do you grow your own sprouts ? I saw in a catalog a 3 tier sprout grower. I toyed with getting it. They say sprouts are super healthy.

JoAnn/QuAppelle wrote: "This thread is dead!

I made a good soup today, very quick and easy.
Silky Cauliflower Soup

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
..."

Yum -- I make soup a lot but I tend to get in a rut.

To me an advantage of using the zucchini is that they go through a period of being super abundant around here at certain times. Another way of using them is always welcome.

Alias, I grew my own sprouts years ago. The ones I got yesterday were grown by a local organic farmer who sells her goods at a local farmers' market. I mixed some up with avocado and a little live oil and lemon juice.

I may grow my own this winter.

Bobbie57 wrote: "To me an advantage of using the zucchini is that they go through a period of being super abundant around here at certain times. Another way of using them is always welcome."

I know, sometimes I have so many zucchii, given to me by friends with gardens.

A few weeks ago I made zucchini fritters --- if anyone wants that recipe let me know. They were to die for!

JoAnn/QuAppelle wrote: "I also "unveiled" this today...it has been brewing for 3 weeks.

http://www.sidewalkshoes.com/2010/11/...

And it made the BEST COSMO EVER!!!!"

Sounds wonderful! I LOL'd at the blogger's intro, where she wrote, "I remember showing it to my husband and insisting that he run out and buy some vodka. Then, I’m not quite sure what happened. Fast forward five years, I’m glancing through the book again, and there it is. I insist my husband run out and buy some vodka and this time, I stand in the kitchen waiting for him, cranberries in hand." Sounds too familiar but my first thought was hmmm...bring home vodka & FIVE YEARS LATER--that's some bender. ;-)

I may have to try this, as i like a good cosmo.

deb

JoAnn/QuAppelle wrote: "What I love about using the immersion blender is that soups become so creamy - but without the use of any cream or milk. My butternut squash soup is like this too.
..."

I know! Once i found out about this the fat content in our soups went way down. I stopped using many recipes, opting for new ones without dairy.

Zucchini. This winter i found a simple, probably known-to-everyone-but-me recipe for sauteed zuc. Dip first in flour, then slowly cook in oil or cooking spray. It fit a need i didn't know i had.

Because my DH doesn't care for cukes, i always substitute zucchini. Often it fails, just because there is a freshness to cucumbers which the tamer zucchini lacks. Still, it's better than not using a decent recipe because HE doesn't like one ingredient!

For my money, red potatoes make the best potato salad. They seem to hold their shape better than other potatoes. I do not like mushy pot. salad. Thanks for sharing the simple recipes, folks. They are do-able!

deb

I haven't tried these yet. However, my niece made these and told me they came out great.

Lentel Burgers

1 red bell pepper
1 onion
2 carrots
2 ribs celery
2 cloves garlic

4 slices whole wheat bread
1/2 teaspoon sea salt

1/2 teaspoon ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
4 cups cooked yellow lentils (any lentils are fine, I used yellow)
4 teaspoons Worcestershire sauce
1 egg

Finely chop first four ingredients.

In 3 tablespoons Olive Oil sauté carrots and celery until starting to soften.
Add red bell pepper and onion. Cook until onion slightly softened.

In a food processor blend garlic and bread until finely crumbed. Add rest of ingredients and pulse until you have a slightly coarse consistency.

Shape into burgers. If needed place on cookie sheet with wax paper in refrigerator to get firm for frying.

Fry in canola oil until browned and serve.

Burgers can be frozen.

Deb, you should try the mini cucumbers, sometimes called Persian cucumbers....they taste so different than any I have ever had. They are usually in a package of 4 in the produce section and are not the fat pickling cukes.

Thanks for the tip, JoAnn. I've never noticed them. Of course in this small town i doubt they're available but this is why we travel to the Big City every fortnight. ;-)

We had a great autumnal salad last night. As it was my first time to prepare it, this is what i'd call the preliminary recipe. One thing i positively know, that is WAY too much dressing. I still have half of it left & even at that, the salad was more than moist enough. I also think the greens were fine for nutrition but added nothing to the taste, if you know what i mean. We used this as a main dish salad. I'm thinking i will mess around with the recipe a bit to create a side dish for roasts or such.

ROASTED BUTTERNUT SQUASH, PEAR, AND HAZELNUT SALAD

1 medium butternut squash (1 1/2–2 lb.)
1/2 cup olive oil (recipe called for nut oils, if desired)
1/3 cup balsamic vinegar
1/4 cup honey
1/4 tsp. salt
1/8 tsp. ground allspice
Dash freshly ground black pepper
2 4-oz. pkg. mixed baby greens (14 cups)
2 small ripe red pears, cored and sliced
4 oz. smoked Gouda or smoked cheddar cheese, shaved
1/2 cup toasted hazelnuts or walnuts, chopped

1. Peel squash; halve squash and remove seeds. Cut squash into 1-inch cubes. Arrange in a shallow roasting pan. Roast, uncovered, in a 425° oven for 15 minutes.

2. Meanwhile, for dressing, in a small bowl whisk together oil, vinegar, honey, salt, allspice, and pepper until well combined. Drizzle 1/4 cup of the dressing over the partially baked squash; toss to coat. Roast squash 5 to 10 minutes more or until tender; cool in pan on a wire rack about 20 minutes.

3. To serve, arrange greens on a very large platter. Top with pear slices, cheese, and squash cubes. Whisk remaining dressing; drizzle over salad. Top salad with hazelnuts. Makes 16 to 20 servings.

Alias Reader wrote: "I haven't tried these yet. However, my niece made these and told me they came out great.

Lentel Burgers
..."

I wonder if you could grill these on a George Foreman grill? I've never made non-meat burgers....

I'll ask my niece. I don't see why you couldn't use the Foreman grill.

I have another recipe that I just loved. I was at a friends house recently and she made these veggie patties. You could eat them with a salad or on a bun.

I want to try the recipe this weekend, then I will post it.

Madrano wrote: "We had a great autumnal salad last night. As it was my first time to prepare it, this is what i'd call the preliminary recipe. One thing i positively know, that is WAY too much dressing. I still ha..."

Deb, this sounds good! Was the squash still firm -- or mushy?

I must confess to buying the already cut up butternut squash. I am making a type of "chili" with it tomorrow, along with sage sausage and white beans. I will cook and then puree the squash.

I had the BEST salad ever last night. Roasted Beet Salad description from the restaurant menu: Sugar Snaps, Pistachio Granola, Bleu Cheese & Mustard Vinegrette ---- the sugar snaps were so crunchy and cut into the thinnest strips. I am going to order one to go this week and dissect it further. Like what is pistachio granola? Could I just add pistachios to regular granola? And I think the restaurant must have chopped it more finely than normal

I have heard they sell cut-up butternut squash but I haven't seen it in the store. I'd probably buy it too. Trying to cut and peel winter squash is not fun.

Julie wrote: "I have heard they sell cut-up butternut squash but I haven't seen it in the store. I'd probably buy it too. Trying to cut and peel winter squash is not fun."
-----------

It's with the frozen vegetables. That is how I buy it also.

The butternut squash I buy is fresh and is in the produce aisle, not frozen. It is in a container covered with clear plastic wrap.

JoAnn/QuAppelle wrote: "The butternut squash I buy is fresh and is in the produce aisle, not frozen. It is in a container covered with clear plastic wrap."

We have that too -- in Wegman's.

We have the fresh, cut-up butternut squash in all of our grocery stores. I make a great soup using it - think I have posted it here before. Squash, apple, broth, spices. No milk, but you would never know it once you use the blender.

BTW, I love Wegman's. It is too far from me to go to on a regular basis, but I go there as a "field trip".

I only buy the frozen. I put them on a tray with some olive oil and whatever spices I feel like and broil it. Makes a nice side dish instead of potatoes.

I got my first issue of Everyday Food. It's the Martha Stewart magazine. It's about the size of a paperback, not a full size magazine.

I found quite a few recipes that I thought would be quite good. It's the October issue.

I really like how each recipe has the nutritional analysis. This is info I need, so I know if I need to tweak the recipe for example to lower the sodium or fat.

I also like how the recipes seem to be easy to make and don't seem to contain a ton ingredients.

Speaking of butternut squash in the other posts, they had a recipe for spaghetti with butternut squash and escarole. The picture looked yummy.

Julie wrote:

I wonder if you could grill these on a George Foreman grill? I'..."
------------------

I asked my niece and this is what she replied,

I don't know. I think the whole frying process that browns the burgers is what keeps it together. Forming the nice crusty outside.

My friend made this soup for lunch for us the other day. It's from Food TV. It was delicious.

I know you also posted a cauliflower soup, JoAnn. I am pleasantly surprised the soup is not sharp or whatever the word one would normally use about cauliflower. It's mild.

Cold Cauliflower Soup with Bacon and Croutons

Yield: 4 servings

Level: Easy

courtesy --Giada De Laurentiis

Here is a link so you can print it out. Might be easier than printing it from GR.

http://www.foodnetwork.com/recipes/gi...

Ingredients
Croutons:

* 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes
* 1/4 cup extra-virgin olive oil
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground pepper, optional
Bacon:
* 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound)

Soup:
* 3 tablespoons unsalted butter, at room temperature
* 2 ribs celery, chopped to yield 3/4 cup
* 1 large or 2 small shallots, thinly sliced
* Kosher salt and freshly ground pepper
* 2 cloves garlic, coarsely chopped
* 4 cups low-sodium chicken broth
* 1 tablespoon chopped fresh thyme
* 1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

Directions

For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.

For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.

For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.

Ladle the chilled soup into bowls and garnish with the croutons and bacon.

Cook's Note: The soup can also be blended using an immersion blender.


** My friends notes:
I didn't make the croutons. And for the soup I used Shed Spread (Country Crock) instead of butter and I used leeks instead of shallots. I also sautéed the carrots.

We also ate it hot, not cold.

Alias Reader wrote: "Julie wrote:

I wonder if you could grill these on a George Foreman grill? I'..."
------------------

I asked my niece and this is what she replied,

I don't know. I think the whole frying proces..."

Thanks for asking her Alias

Alias Reader wrote: "My friend made this soup for lunch for us the other day. It's from Food TV. It was delicious.

I know you also posted a cauliflower soup, JoAnn. I am pleasantly surprised the soup is not sharp..."

I have made this soup of Giada's. I also did not bother with the croutons. The one I posted is easier and just as good.

Not only did my local grocery here at the beach have containers of fresh, cut-up butternut squash today, but it had containers of fresh, peeled, cut-up sweet potatoes.

I did not get either, but got a Delicata squash because they can be hard to find.

JoAnn/QuAppelle wrote: "Deb, this sounds good! Was the squash still firm -- or mushy?..."

I apologize for not replying sooner. As mentioned elsewhere, a lower back pain has kept me from the computer. Even now i'm limiting my time on the machine.

Yes, the squash was firm. An earlier attempt at another butternut squash salad (with walnuts & parmesan) ended up being mushy. This one, because i didn't cook it longer than a total of 20 minutes was perfect for us.

Recently i saw Ina Garten use a food mill ( http://en.wikipedia.org/wiki/Food_mill ) to change the consistency of her butternut squash soup. We have the food mill for the jams & marinara DH makes. I wish i'd known about this earlier! Now i'm eager to buy more squash, which i relish anyway, particularly over the next few months, right into spring.

deb

I tried to make veggie patties yesterday. I made a mistake by sautéing all the veggies.

I did boil the eggplant. I should have only fried the onions. Next time.

I used eggplant, tomato, zucchini, carrot, onion, red pepper.

I added pepper, garlic, onion powder and a tiny bit of pesto 1/2 tsp, Parmesan cheese and breadcrumbs. I now use pesto instead of dried basil in a lot of my cooking. It seems to add more flavor.

Then I baked the patties @ 400. I used a thing I have the is a circle with a handle on it to shape the patties. It's made for cooking poached eggs.

They tasted good, but definitely had too much oil. When I was done making them I realized I never used the egg that the recipe calls for. The egg would have made the patties too wet with all the oil. Oh, well, it was a good first try. They did taste good. I had it with a salad.

Oh, I chopped the veggies, I may try to use the box cutter and shred them next time. Not that it seemed to make much of a difference when I sauted them, but it might when using the veggies raw.

I'll keep you posted on my quest for the perfect veggie pattie. :)

Madrano wrote: As mentioned elsewhere, a lower back pain has kept me from the computer. Even now i'm limiting my time on the machine.
--------------

:( Sorry to hear that, deb. I know how painful that can be. Hope you are on the mend soon.