Seysonn, I really hope you get a good impression. I don't think the size matters since we were both well within the 80 gram to 120 gram range, and taste-wise, it's been a long time since you had fresh tomatoes and I just finished my last ones on March 28: Last Home-grown tomatoes of the 2014 Fall season carried to 2015 Elsewhere you asked about Indigo Rose, I grew a cross of Indigo Rose and vowed not to regrow anything antho-purple (Yuk), and that tomato you can see in the pic, with its slices ending on the top like a line of fallen dominos. I did everything I could to avoid eating the antho tomatoes and let me say I was so looking forward to the kumatoes after reading good things about them to bridge me through. That is completely unfair because I still have fresh the taste of some good home-grown reds on my palate andf they were store handled, no matter what the kumato system claims from seed to shelf, they can't near hold their own to home grown. But a fresh picked kumato? That would be the fair comparison. I got curious and went to the Kumato site and read between the lines on what appears to be their European site: "Moreover, since all the tomatoes marketed under the Kumato® brand grow and ripen under optimum climatic conditions and they are carefully selected before they are commercialised, consumers can rest assured that all the fruits will have the same intensity of taste and concentration of flavour." I studied the wording and decided it is misleading since other places people seem to think they pick them ripe off the vine in one interpretation of this. However it is ambiguous. The claim speaks of "climatic conditions together with growing. That to me is a misleading attempt to get consumers to hear vine ripened in a nice climate, when in fact the climatic is an artificial climate controlled room, like all the other tomatoes. It sounds to me like the claim is that Kumatoes are tough enough to sit around for 2 weeks after ripening and since they are not exposed to cold after green harvest, that is what they have going for them, but no more. Since I think it is an awesome-looking tomato I would be curious to grow it and see just how sweet and juicy it gets, and what I wonder is whether anyone really knows if the F2 holds up the sweetness. One growing tip ... the 'Syngenta system' favors nearly dry farming this tomato to acheive good flavor. In that sense, that could make it an Early Girl knock-off that is a different color and is tough enough to somewhat dry farm and be a shipper. Not a favorite combination of characteristics for me... PC

My favorite way to fix parsnips is just to coat 1 inch chunks with evoo, sprinkle with marjoram, and roast for 20 minutes at 425 deg. I usually add other root vegetables that I have on hand such as turnip, carrots, onion and or fennel, and sweet potatoes. Sprinkle cooked veggies with s&p Here's another recipe that I still get requests for a year later. Glazed Root Vegetable Medley From Teena Wager, Waterloo, ON, a cock pot recipe from "Fix It and Forget It Cookbook" Makes 6 servings 2 medium parsnips 4 medium carrots 1 turnip, about 4 inches around ½ cup water 1 tsp salt ½ cup sugar 3 Tbsp. Butter ½ tsp salt 1. Clean and peel vegetables. Cut in 1 inch pieces 1. Dissolve salt in water in saucepan. Add vegetables and boil for 10 minutes. Drain, reserving ½ cup liquid. 3. Place vegetables in slow cooker. Add liquid. 4. Stir in sugar butter and salt. 5. Cover. Cook on Low 3 hours. My note: I usually double the recipe, but I donÂt double the water. I steam the vegetables, then add a scant tsp salt to the crockpot. Also, check after two hours or so to avoid mushy vegetables. You can do this in the oven at 175 degrees.

Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:15 Beenthere_dunthat has picked walnuts for our Cooalong focus this time. Nice choice for this time of year when all the holiday baking is going on. Please post your recipes using walnuts asap, I'm sure we will all find some new goodies to make. A new name will be drawn from those who post to this thread on Dec 27, 2009. Here is a link that might be useful: Cookalong #16 --------------APPLES Follow-Up Postings: o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 8:56 Great choice, Bean! I love nuts of any kind and especially walnuts! Free Image Hosting at Cranberry Walnut Tart Sweet pastry dough (recipe follows) 3 large eggs 2/3 cup packed dark brown sugar 2/3 cup light corn syrup 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1/2 teaspoon salt 1 teaspoon vanilla 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen) 1 cup chopped walnuts (1/4 lb) Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice Make shell: Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. Make filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack. Cooks' notes: Tart can be baked 1 day ahead and kept, covered, at room temperature. For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom. Makes 8 to 10 servings. Sweet Pastry Dough 1-1/3 c all purpose flour 2 T sugar 1/4 tsp salt 1/2 c cold, unsalted butter cut into 1/2 inch cubes 1 large egg yolk 1-1/2 T ice water Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined. Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour. Cooks not: Dough can be chilled up to 2 days. Makes enough dough for one 10-11 inch tart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was taken from the Olive Garden website. However i made several changes, so this is the recipe as I made it. It is wonderful! Free Image Hosting at Ravioli in Mushroom-Walnut Cream Sauce 1 lb ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 12 oz mushrooms, sliced 1/4 cup walnuts, chopped 1-1/2 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. DRAIN pasta and place on a serving plate. Pour sauce over pasta. GARNISH with parsley. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear and Candied-Walnut Salad Rachel Ray recipe 1 1/2 cups walnut halves 1 egg white, lightly beaten 1/2 cup dark brown sugar 2/3 cup granulated sugar 1/3 cup lemon juice 1/2 red onion, finely chopped 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1/2 teaspoon salt 2/3 c vegetable oil 1/2 head romaine lettuce, chopped (3 cups) 1/2 cup chopped red bell pepper 2 scallions, thinly sliced 3 pears, chopped 1. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart. 2. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly. 3. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts. Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 9:23 Perfect timing for this thread since I just bought two pounds of them on Saturday. My favorite dish with walnuts is one from a Philadelphia restaurant that closed years ago. STEAK WITH BRIE AND WALNUTS Rub a boneless NY strip steak with a cut garlic clove and a sprinkle of Worcestershire sauce. Grill or broil to slightly less than the degree of doneness you like. Cover top of steak with toasted chopped walnuts (not too small) and cover with thin slices of brie cheese. Place under the broiler just until cheese melts. Let stand for about two minutes and serve. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by althetrainer (My Page) on Tue, Dec 15, 09 at 9:36 YES! I have tons of walnuts at home so keep it coming! I am going to try the salad today. Thanks! Al o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Dec 15, 09 at 10:04 I just came across this appy recipe in a Deen Brothers cookbook and plan on making it for a get together I'm having in a couple of weeks. Couldn't be simpler. 30 toasted walnuts bleu cheese (I can't remember the exact amount off the top of my head) 15 seedless grapes, cut in half Place the walnuts flat side up on a dish. Top with a bit of bleu cheese. Place a half grape on top of the cheese. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by susancol (My Page) on Tue, Dec 15, 09 at 10:13 Here's a favorite from my Hungarian Grandmother. Nut Roll 8 cups flour 1 pkg. dry yeast 1 stick of butter or margarine melted 5 eggs 3/4 cup sugar 1 tsp. salt 2 cups of warm milk Filling: 1 lb. poppy seed or ground walnuts 1 cup sugar 1 1/2 sticks margarine or butter 1 cup milk, hot Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling (nut filling should be really thick, almost an inch). Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 10:19 SAVORY DATE RUGELACH makes 4 dozen 1 cup butter (2 sticks), softened 1 package (8 ounces) cream cheese, softened 2 cups all-purpose flour 1/2 tsp salt 1 1/2 cups walnuts, divided 4 oz. blue cheese, cut into cubes 48 pitted dates (about 12 oz.) 1 large egg white 1 tsp. water Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight. Filling: In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil. On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts. Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days. To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Dec 15, 09 at 11:04 That cranberry walnut tart may make it to my christmas table! Linda c o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:19 Already some irresistible recipes, glad I just stocked up on walnuts. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 11:19 Great choice for the next ingredient. Home Cookin Chapter: Recipes From Thibeault's Table Cranberry and Toasted Walnut Crostata ===================================== Walnut Crust Dough Source: Magazine 1 1/2 cups all purpose flour 1 Tablespoon plus 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 cup toasted walnuts, finely chopped 4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces 2 large egg yolks 3 talespoons ice water Cranberry Walnut Filling 1 cup heavy cream 1/4 cup granulated sugar 1 cup dried cranberries 1 1/2 cups toasted walnuts 1/4 teasonn ground cinnamon . Crust Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice water. Add the egg mixture to the ixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated. Filling Hea the heavy cream and the 1/2 cup sugar in a 3 uart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine. Line a 9 inch pie pan with plastic wrap. Tranfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata. Assemble Preheat oven to 375°f Roll the dough using the remaining 1/4 cup of lour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranaberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the craberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes. In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar. Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm. NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork. NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 12:02 Home Cookin Chapter: Recipes From Thibeault's Table Walnut and White Chocolate Fudge ================================ 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 12:06 testing to see what happens to the thread.. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 13:29 Found some more! Didn't realize how many things I make & lovethat contain walnuts! Free Image Hosting at Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour 1/2 c granulated sugar 1/4 tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 13:35 Another sweet with walnuts. Home Cookin Chapter: Recipes From Thibeault's Table Hello Dollys ============ 1 1/2 cups graham cracker crumbs 1/2 cup butter 1/4 cup of sugar 1 1/2 to 2 cup of chocolate chips 1 cup of chopped walnuts 1 cup of coconut 1 can of condensed milk Heat over to 350°F Melt Butter and add graham cracker crumbs and sugar. Mix together and then pat into a 8 or 9 inch square baking dish. Sprinkle the walnuts over the crust, then the chocolate chips and finish with the coconut. Drizzle the condensed milk evenly over the top. Bake for about 25 minutes until the coconut is lightly brown. Cool and then cut into squares. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 17:04 I got this one from Kframe several years ago. Yummy bread. Blue Cheese & Port Wine This is for the large loaf... Ingredients: 1 Cup water 1 Tablespoon butter 1/4 Cup port wine 1/3 Cup blue cheese 2 Tablespoon applesauce 3 Cups bread flour 2 Tablespoons sugar 1.5 teaspoons salt 1/3 Cup coarsely chopped walnuts 1.5 Tablespoons (or 1 packet) active dry yeast Method: Since you're not using a bread machine, mix according to instructions that accompany your mixer. But, it would probably go something like this... 1. Place all in bowl in order given. 2. Mix until thoroughly combined, and then knead with dough hooks until smooth & elastic, about 10 minutes. 3. Cover, place in warm area, and let rise until double. 4. Punch down, put in pan(s), and let rise until double again, then bake at 325 deg. F until done. Kframes Note: The above recipe, with the blue cheese, just kicks butt as a dinner bread with red meat. It also makes some pretty incredible toast for brunch with eggs. Source: adapted from Electric Bread, 2nd edition. ____________________________ I really like this sauce over penne with lots of veggies such as broccoli, red peppers, etc. Pasta with Walnut Sauce. Ingredients Salt 1 thick slice Italian bread 1/2 cup milk 1 cup walnut or pecan halves 2 garlic cloves 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 pound dried, fresh, or stuffed pasta Method: 1. Bring a large pot of water to a boil and salt it. Soak the bread in milk. 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a saucy mixture. Sprinkle with salt and pepper. 3. Cook the pasta until tender but not mushy. Drain it reserving some of the cooking water and toss with the sauce. If the mixture appears too thick, thin it with a little of the pasta cooking water (or more olive oil). Taste and adjust the seasoning, then serve with more Parmesan Source: How to Cook Everything by Mark Bittman. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Tue, Dec 15, 09 at 23:36 All the other Cookalong links. Here is a link that might be useful: Cookalong Links o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Dec 16, 09 at 3:58 Here's this prize-winning recipe that I've posted before: SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Dec 16, 09 at 9:12 Wow, these all look so good! I made this bread a year or two ago, and am thinking of making it again. The dough requires an overnight rest in the fridge, so plan ahead if you want to make it. I think that's why I haven't made it again, because when I'm wanting to make bread, I look for a recipe, see this and think, "that looks good," but then I see I have to wait overnight to finish baking it. I've become much more patient now, having made other breads that require overnight rests, and tasting the results. They're worth the wait. From the book, "Baking With Julia" by Dorie Greenspan. The contributing baker was Steve Sullivan. (I guess that means it's his recipe.) Cranberry-Walnut Pumpkin Loaves Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 degrees F to 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bols, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the addle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of th bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a atch of dough red, think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with lastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then lace each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the Bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be ket at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 once of cooked pulp. Dorie Greenspan does give detailed instructions, doesn't she! Sally o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Dec 16, 09 at 9:51 I used to make a Mushroom Pie that calls for chopped walnuts, haven't made it in ages, but it is really good and I think it will be on the menu soon again. Mushroom Pie ½ cup diced onions ½ cup chopped celery 1 lb sliced mushrooms 3 tbsp butter 1 can Cream of Mushroom Soup 1 cup chopped walnuts 3-4 hard boiled eggs, sliced into ¼" round slices. Double crust for a 9" pie In a large sauté pan over medium heat, sauté onions and celery in butter until translucent. Add mushrooms and continue to cook until the mushrooms have released their liquid. Add the can of mushroom soup. Mix well. Add chopped walnuts. Line pie plate with crust. Add a single layer of sliced hard boiled eggs. Pour in mushroom mixture. Add top crust, seal edges and cut a few vent holes. Sometimes I lay the top crust flat and cut out mushroom shaped holes before I place it in position and add the extra crust pieces as decoration around the edges. Bake at 350° F for 50 60 minutes until crust is golden and filling is bubbly. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Dec 16, 09 at 10:37 TOASTED WALNUT BUTTER 4 cups 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 16, 09 at 11:12 Sharon, I love that salmon quiche, it's time to make it again, thanks for the reminder. I just made Diane's (craftyrn) cuccidati, it takes walnuts, dates, figs. The cookies are yummy, like a Fig Newton, all grown up. I did not let them sit the addition 5 days before glazing them and they are still yummy. I didn't have a "string" of figs, so I just bought a bag of dried figs at the local grocery store and used the bag, I think it was around 8 or 10 ounces. I do have a picture but I'm having issues both with Photobucket AND with CF. Maybe later... Cuccidati Recipe ================ Crust: 3/4 cup margarine 1/2 cup sugar 2 eggs rind of 1 orange 4 teaspoons orange juice 3 cups flour 2 teaspoons baking powder 1 teaspoon vanilla Filling: 1 string of figs (2 cups dried or 1 eight oz. Package dried) 8 ounces raisins 8 ounces brown sugar 1 pound walnuts 1 pound dates 1 orange 2 teaspoons cinnamon 2 ounces whiskey 1/4 teaspoon black pepper 1-1/2 cups water Frosting: 3 cups powdered sugar 4 ounces butter orange juice . . Preheat oven to 375 degrees. Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla. Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months. Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost. Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows. To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid. And, of course, there are Sherry's Santa's Helpers: Santa's Helpers. Cookie: 1/2 cup butter 1 cup brown sugar Add 1 egg 1 tsp. vanilla Beat until smooth Add: 2 cup flour 1/2 tsp. baking soda 1/4 tsp salt Beat until smooth Topping: 1/2 cup brown sugar 1/4 cup sour cream 1/2 tsp cinnamon Stir until smooth and then add: 1 cup chopped walnuts Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes) If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon) Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out. Makes 24 cookies Annie o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 19, 09 at 11:17 Baked Santa's Helpers this week! This recipe always works for us (no matter who the baker is in the family) as written, never needs adjusting, and is super delicious! (and almost gone!) o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 20:53 Christmas messed me up...almost forgot that tonight is the time to pull a name... I'll be back! Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 21:47 And the next person is................................... ......................................................... Doucanoe!!!!!!!!!!!! Linda........step right up and pick the next *star* ingredient. Just post it here and I'll set up the next thread. Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Dec 27, 09 at 22:16 Oh Cool! Lemme think on it overnite.... Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 22:39 No hurry, I'll check from work in the AM. o Question for Susancol clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Mon, Dec 28, 09 at 9:41 How do you cook the filling in your Walnut Roll? It sounds delicious. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 9:50 Okay, I choose.......MUSHROOMS! Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:36 Linking the two together. Here is a link that might be useful: Cookalong #18 ---- Mushrooms o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:08 This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble. Walnut Bread I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves. Ingredients 1 package (2 ½ teaspoons) dry active yeast ¼ cup maple syrup 1 ½ cups luke warm water 2 cups flour 1 cup whole wheat flour ¾ teaspoon salt ½ teaspoon coarsely ground black pepper 3 cups walnuts divided 2 tablespoons extra virgin olive oil In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes. Hints, tips, tricks and how to cheat I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by kframe19 (My Page) on Wed, Dec 30, 09 at 15:20 My recipe for walnuts... 1. Call for an ambulance. 2. Eat walnut. 3. Inject self with Epipen. 4. Hope ambulance makes it before I die. Yep, I'm deathly allergic to walnuts. Bad stuff.

o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa