* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????

iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY Blogs Garden Voices Forums Garden Forums Home Forums Nature Forums Photo Galleries Garden Galleries Home Galleries Ask The Experts Tools & Directories Organization Directory Events Calendar Hortiplex Glossary Zone Finder Garden Bazaar SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sat, Nov 28, 09 at 7:52 Here's the next Cookalong ***star***ingredient: ****APPLES**** Sherrman has been away from the computer, so we will start our two weeks today. I'll draw the next name on Dec 13, 2009. Dig out those yummy apple recipes (T+T please) and let's try to make this a great thread to refer to. Thanks Sherrman.....I love apples! Nancy (whoever added the other links...please do so) Here is a link that might be useful: Cookalong #15 Potatoes Follow-Up Postings: o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Sat, Nov 28, 09 at 8:19 Although this is posted on another thread, I thought I would also post here to get things rolling. It is T&T and I love it. Veal Calvados from The Commander's Palace New Orleans Cookbook by Ella and Dick Brennan Serves 4 8 veal tenderloins or cutlets (about 1/2 inch thick, 2 1/2 ounces each) 2 tsp Creole Seasoning Mix* All-purpose flour 3 Tablespoons unsalted butter 8 apple rings, 1/4 inch thick each 1/2 cup diced peeled apple 1 cup diced onions 1/4 cup coarsely chopped shallots 2 oz Chablis 3 oz Calvados 10 Tablespoons heavy cream 3 oz demi-glace Freshly ground black pepper to taste Sprinkle veal with creole seasoning, then dredge lightly in flour. Heat butter in a saute pan; when bubbling, add veal and saute until lightly brown on both sides, turning once. Add apple rings to butter in pan and fry for about 1 minute on each side. Apple rings should remain crisp. Remove rings. Add to pan the diced apples, onion, shallots, Chablis, and Calvados. Stir gently over low heat. Remove veal and keep warm. Whisk cream and demi-glace into sauce in pan and bring to a simmer, whisking constantly. Return veal to pan and cook over low heat, uncovered, until tender. About 10 minutes. Do NOT put apple rings in pan. To serve: Arrange veal on top of apple slices and keep warm. Reduce sauce to the consistency of thin cream sauce. Add a pinch of black pepper. Spoon sauce over veal. *Although the cookbook has a recipe for Creole Meat Seasoning, I use Tony Cachere's. Here is the recipe used in the cookbook: 1 cup salt 3/4 cup powdered garlic 3/4 cup freshly ground black pepper 1/2 teaspoon cayenne pepper -- or to taste 1/4 cup paprika Combine. Also, I put the apple rings on top of the veal, rather than under it. I think it makes a prettier presentation. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Nov 28, 09 at 8:50 We have a lot of orchards in our area so are able to buy locally grown ones for part of the year. This one with trees loaded down with Ida Reds is within walking distance of my house. Photobucket We have a big old Lodi apple tree in our yard. Lodis are great for applesauce and are unusual because the apples are at their peak in July, which is why the PA Dutch often use that variety for making schnitz (dried apples). I'll be stocking up on leftover Thanksgiving cranberries next week to make and freeze a winter's supply of this family favorite applesauce. HOLIDAY APPLESAUCE 4 lb. sweet apples cut into chunks (dont peel or core) 3 cups cranberries (12 oz.) 1 cup unsweetened apple cider Two 3-inch strips lemon zest 1/2 cup sugar 3/4 tsp. ground cinnamon In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by barb5 (My Page) on Sat, Nov 28, 09 at 10:55 I'm new here. What is T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sat, Nov 28, 09 at 10:59 I've posted this before but thought it was appropriate. Quebec Apple Dumplings 4 large Granny Smith apples, peeled, cored and cut in half 8 heaping tsp. old fashioned dark brown sugar 8 scant tsp. finely chopped walnuts 4 tsp. Canadian whiskey 8 tsp. butter 8 tbs. Canadian cheddar cheese, finely grated 1 double pie crust recipe 1 egg, well beaten 1 tbs. water Preheat oven to 400 degrees. In a bowl, mix brown sugar, walnuts, whiskey and butter till well mixed. Roll out each piecrust into a 12" by 12" square. Cut each square into to quarters. In the center of each quarter, place 1 tablespoon of cheese, top with apple with a heaping tablespoon of the sugar mixture. In a separate, bowl beat egg and water together. Brush edges of piecrust with egg mixture. Bring four corners of each crust together at top sealing seams and folding up corners. Apple should be sealed snugly in crust. Baste with egg wash. Place on un-greased cookie sheet and bake for 20 minutes. Cool on wire rack. Makes 8 dumplings. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sat, Nov 28, 09 at 11:13 Barb-- T&T is Cooking Forum (aka CF) speak for a tried and true recipe! I'm glad you asked! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sat, Nov 28, 09 at 11:52 That veal recipe sounds interesting. Makes me wish I had brought Calvados home last time I was in Europe. I've never seen it in any of the liquor stores here. Here are my contributions. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings 01/07 made this for the first timereally good and super easy! I used Pink Lady apples, had no evap milk so subbed cream. Worked fine. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. lemon juice 1 can apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was posted by Seagrass a few years ago. I make it often when asked to bring an appetizer. It's always a nice change from the crackers, chees, meatballs, etc. on a pot luck table, and everyone loves it! FALL APPLE DIP (8 servings) 8 oz. cream cheese, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 cup chopped, salted peanuts (without skins) 3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color) 1/2 cup orange juice Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). Linda o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 19:01 This is a recipe a customer gave us back in 2004. For the life of me, I can't remember her name except that it began with an "L". Praline Apple Bread Winner of the 2001 Apple Baking Contest in Frankenmuth MI Ingredients: 1 cup granulated sugar* 8 oz sour cream 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup tart apples, peeled and chopped* 1 cup chopped pecans 1/4 cup butter 1/4 cup brown sugar, packed Method: 1. In a large mixing bowl, beat together sugar, sour cream, eggs, and vanilla using electric mixer on low speed until combined. Then, beat on medium speed for two minutes. 2. Stir together flour, baking soda, baking powder and salt. Add to sour cream mixture, and beat on low speed until combined. 3. Stir in apples and half the pecans. 4. Turn into a greased 9x5x3-inch loaf pan. Sprinkle top with remaining chopped pecans and press them lightly into the batter. 5. Bake at 350 degrees for 55-60 minutes. (Test for doneness with toothpick.) Cool in pan on cooling rack for ten minutes. 6. In a small pan, combine butter and brown sugar. Cook, stirring, until mixture comes to a boil. Reduce heat, boil gently for one minute. Remove bread for the pan and drizzle with butter and brown sugar mixture. Cool and serve. My notes: * I find a whole cup of sugar to be a bit too sweet for us and so usually use a scant 3/4 cup. ** The recipe as written originally said to use "tart Michigan apples such as Ida Red or Northern Spy." I haven't never been able to get any of those, so I use whatever I can find -- usually Gala, Empire and/or York. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Sat, Nov 28, 09 at 19:26 APPLE AND GREENS SALAD 2-4 servings 2 1/2 Tbsp unsweetened apple cider 1 Tbsp lemon juice 1 Tbsp cider vinegar 1 1/2 tsp vegetable oil 1/2 tsp Dijon-style mustard Salt & pepper to taste 1/8 tsp cinnamon 2 c. loosely packed, torn leaf lettuce 2 c. loosely packed, torn romaine lettuce 1 small unpeeled red apple, thinly sliced 1 small unpeeled Granny Smith apple, thinly sliced 1 Tbsp sliced almonds, toasted Freshly ground black pepper, optional Combine the cider, lemon juice, vinegar, oil, mustard, salt, pepper & cinnamon in a small jar. Cover & shake vigorously. Combine lettuces, apples & almonds in a large bowl. Drizzle with cider mixture to taste & toss gently. Sprinkle with pepper if desired. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Nov 28, 09 at 19:28 APPLE BRAN MUFFINS I've made these several times and they turn out perfect each time. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. I get 12 muffins from this recipe: Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups oat bran 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. ****************************************** This one calls for phyllo pastry but I don't see why you couldn't use puff pastry instead. Recipe as recounted to me by Resi, the owner of our favourite neighbourhood Austrian restaurant. This is how she makes it and I took the photo as she served it to us. APPLE, RAISIN & QUARK TART 1 pkg frozen phyllo pastry 1 egg 1 or more apples - peeled and diced sugar to taste - guess I'd start off with 1/3 cup ? 2 small tubs quark - here the quark we buy comes in 250 gram tubs so that would be 500 grams or just over 1 lb total. raisins - a handful 1 egg beaten with a little milk for brushing on top 1. Open out a square/rectangle of the defrosted pastry 2. Beat together 1 egg, quark and sugar. Spread it over the pastry. 3. Sprinkle with chopped apple and raisins to your taste. 4. Fold over one side of pastry to close and press edges with fork to seal. 5. Brush with the 2nd beaten egg & milk mixture 6. Bake 350F (180C) about 20 minutes or until top is browned. ********************************************* SharonCb o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by readinglady (My Page) on Sat, Nov 28, 09 at 19:40 I'll definitely be saving this thread. from Irene Chalmers: Farmhouse Baked Apples Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Granny Smith, McIntosh or Rome apples 1/2 cup walnuts -- chopped 1/2 cup raisins 1/3 cup real maple syrup 1/4 tsp ground nutmeg 3 Tablespoons butter 1/2 cup gingersnap crumbs (8 small cookies) Preheat oven to 350. Peel the top half of each apple and remove the core. Stand apples in a baking dish. In a bowl toss together the walnuts, raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core space with this mixture. Brush the peeled part of the apples with the liquid remaining in the bowl and press the cookie crumbs onto the surfaces. Gently pour 1/2 inch of hot water into the bottom of the baking dish. Cover dish with aluminum foil and bake in a preheated 350 oven for 40-50 minutes, or until the apples have softened. You can test doneness with the sharp point of a knife. Apples should be tender but retain their shape. Serve hot or at room temperature. From Leave it to Linda Catering: Greens with Caramelized Pecans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Side Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Caramelized Pecans: 1 1/2 cups pecan halves 1/4 cup butter 1/4 cup granulated sugar Dressing: 1/3 cup balsamic vinegar -- (Caterer prefers Elsa) 1 clove garlic -- crushed (can be 2 cloves) freshly ground pepper -- to taste 2/3 cup extra-virgin olive oil -- (Caterer prefers Badia a Coltibuono) Salad: 1 bunch arugula 1 head red leaf lettuce -- (small head) torn into pieces 1 head butter lettuce -- (small head) torn into pieces 1/2 pound spinach leaves -- (baby) stems removed 2 apples -- (Gala) sliced and slices cut into thirds 2 pears -- sliced and slices cut into thirds 1/4 pound gorgonzola cheese -- (Marco Oro is her preferred brand.) To make caramelized pecans: Coarsely chop half of the pecans. Melt the butter in a nonstick pan over medium to low heat. Add all the pecans and stir to coat with butter. Sprinkle the sugar over the pecans and cook over medium to low heat until sugar is melted and the pecans turn golden brown, about 5 minutes. Spread on a lightly greased baking sheet to cool. To make dressing: In a small bowl combine the balsamic vinegar, garlic, salt, black pepper and olive oil. Shake to combine. Set aside until ready to use. Shake again before drizzling over the salad. To make salad: Combine lettuces, spinach, apples, pears and cheese in a large bowl. Gently toss to combine. Drizzle about half of the dressing over the greens and toss gently. Sprinkle caramelized pecans over the salad and toss again. Taste and add more dressing if needed. Serve immediately. From the King Arthur Flour Baking Sheet, September, 1991: Old-Fashioned Apple Cake with Brown Sugar Frosting Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 2 1/3 cups All-Purpose Flour -- Unbleached (9 3/4 ounces) 2 cups granulated sugar -- (14 ounces) 2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 teaspoons apple pie spice 2 large eggs 1/2 cup vegetable shortening -- (3 1/4 ounces) 1 pound apples, peeled -- (12 ounces yield or 4 cups) chopped 2/3 cup walnuts -- (4 ounces) chopped Brown Sugar Frosting 5 tablespoons unsalted butter -- (2 1/2 ounces) 1/2 cup brown sugar, packed -- (3 1/4 ounces) 3 tablespoons milk -- (1 1/2 ounces) 1 1/2 cups powdered sugar -- (6 ounces) 1/2 teaspoon vanilla Cake: Preheat the oven to 325°F. Grease and flour a 9 x 13-inch pan. Mix all of the ingredients except the apples and walnuts in a large bowl. Beat until well combined; the mixture will be crumbly. Add the apples and walnuts, and mix until the apples release some of their juice and the crumbly mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. Spread the batter in the prepared pan, smoothing it with your wet fingers. Bake the cake for 45 minutes, or until the cake tests done. Remove from the oven and place on a rack, to cool completely; don't remove the cake from pan. When the cake is completely cool, frost with Brown Sugar Frosting. Frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. From Smithfield Pork: Pecan-Crusted Pork Tenderloin with Cranberry Relish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (1-pound) pork tenderloins 1 16-oz. can whole-berry cranberry sauce 1/3 cup chopped apple 1/4 cup firmly packed light brown sugar 1 tablespoon cider vinegar 1/2 teaspoon grated orange rind 1/4 teaspoon ground allspice 1/2 cup finely chopped pecans 1/3 cup dry bread crumbs 2 teaspoons dried thyme or rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Dijon mustard 1. Preheat oven to 400. 2. Combine cranberry sauce and next five ingredients in a bowl; stir well and set aside. 3. Combine pecans, breadcrumbs, thyme or rubbed sage, salt, and pepper in a shallow dish; stir well. Spread mustard over tenderloins; roll in pecan mixture, pressing pecan mixture into pork. Place tenderloins in a shallow roasting pan. Press any remaining pecan mixture into top of tenderloins. Bake at 400 for 20-25 minutes or until meat thermomenter registers 150 (pork will be slightly pink). Let stand 5 minutes before slicing. Serve with cranberry sauce mixture. This recipe came originally from Use it All: The Leftovers Cookbook but I changed it considerably. Waldorf Salad with Chicken and Grapes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing 1/2 teaspoon grated orange peel 2 tablespoons orange juice 1 tablespoon lemon juice 1/2 cup lowfat yogurt 1/2 cup mayonnaise 2 teaspoons honey Salad 3 medium apples, diced large 3 stalks celery, sliced 1 cup grapes -- halved 4 ounces cooked skinless boneless chicken breast, diced large 1/3 cup chopped toasted walnuts This has no instructions. Just mix the dressing ingredients and toss with the salad components. Carol o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Nov 28, 09 at 19:59 T&T means tried and true. I'm going to be learning a lot from this thread, as I don't cook with apples as much as I'd like to. I love apples, and I tend to eat them before I can cook them, lol. DH and I have both made apple pies, because that's his very, very favorite pie, maybe his favorite food in the world. I figure everyone here has made apple pie, but I'll post a recipe anyway. The recipe for the filling we've been liking lately is derived from a recipe in King Arthur Flour Baker's Companion, called "The Best Apple Pie." I changed a couple of ingredients due to what I had on hand, and it worked so well, we've kept the changes, and never made it the way it's written. I'll type the recipe as presented in the book but make note of the changes I made. We used AnnT's Butter and Lard pie dough recipe, using shortening instead of lard. The Best Apple Pie One 9-inch double piecrust 3 1/4 pounds (about 9 whole apples) Cortland, Granny Smith, or other baking apples, peeled , cored and sliced (7 to 8 cups) (* my note* I used a mixture of apples, with Granny Smith in the majority) 1/4 cup (2 ounces) apple cider (*my note* I was out of apple cider, so I used orange juice) 1 tablespoon rum (optional) (*my note* I used amaretto, as I was out of rum, and had amaretto. I also thought it would taste really good, especially since I was using orange juice. It did.) Juice of 1/2 lemon (about 2 tablespoons) 2 teaspoons vanilla extract 3/4 cup (5 1/4 ounces) sugar 1/4 cup (1 ounce) cornstarch 1/2 teaspoon salt 1 1/2 teasoons apple pie spice (KAF's note - If you don't have apple pie spice, use 1 teaspoon cinnamon and 1/4 teaspoon each nutmeg and allspice. That's what I did.) Preheat oven to 425 degrees F. In a large bowl, stir together the apples, cider, rum, (or the substitutions) lemon juice, and vanilla. Whisk together the dry ingredients, mixing until well combined. Stir the dry ingredients into the apples to coat them evenly. Roll one piece of pie crust into a 10-inch round and lay it gently in a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk and sprinkle it with coarse sugar, if desired. Or save a bit of the crust and cut decorative leaf designs, laying them in the center of the crust, or around the edges. Cut a few slashes in the crust, or a round hole in the center, to vent steam. Bake the pie for 15 minutes. Reduce the heat to 375 degrees F, and bake for an additional 45 to 55 minutes, until the top is brown and filling is bubbly. Another thing I like to do with apples occasionally for a different breakfast, is to spread peanut butter on bread, lay sliced apples on top, sprinkle with cinnamon, and broil just a minute or so, until hot and slightly browned. This could be done in a toaster oven I imagine, but I don't have one, so I use my oven's broiler. It's good with orange slices, too, but this thread's about apples. Be careful when eating, though, as hot peanut butter can really burn your mouth. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sat, Nov 28, 09 at 20:53 Bean there, did you mean 1 and 1/4 cups of apple in the Praline Apple Bread? It just says 1/4. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sat, Nov 28, 09 at 21:48 I have made the Praline Apple Bread recipe numerous times throughout the years. It is a SL recipe and I have shared this recipe here many times and didn't want to post it again (thinking people would get tired of seeing the same old recipe). I like it and so do my family and friends. It is very cake like but moist. Praline-Apple Bread - SL 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 8 oz. carton sour cream 2 eggs 2 teaspoons vanilla 1 1/4 cups chopped, peeled apples 1 cup chopped pecans 1/4 cup butter 1/4 cup packed brown sugar Preheat oven to 350º F. Grease the bottom and 1/2-inch up the sides of a 9x5x3-inch aluminum loaf pan (dont use glass, it will not set up right). Set aside. In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl beat together sugar, sour cream, eggs and vanilla with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Add flour mixture to sour cream mixture, beating on low speed until combined. Stir in apples and 1/2 cup of the pecans by hand. Spread batter in the prepared loaf pan. Sprinkle with the remaining pecans; press lightly into batter. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Meanwhile in a small saucepan combine the butter and brown sugar; cook and stir until mixture begins to boil. Reduce heat and boil gently for 1 minute. Drizzle brown sugar mixture over top of bread; cool. Yield: "1 loaf" o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:14 Ooh, another printing frenzy is coming on. This one is so simple I bet everyone already does it. I love it because it is easy, not too sweet, and impresses everyone who eats it. Makes me feel guilty, lol. EASY APPLE STRUDEL From The Jewish Holiday Kitchen by Joan Nathan 2 Granny Smith apples 1/4 cup sugar 1/4 cup raisins (optional) 2 TBL chopped nuts 1/2 teaspoon cinnamon Rind of 1 lemon 4 sheets fillo dough 1/2 cup butter or pareve margarine, melted 1/4 cup fine dry breadcrumbs Confectioners' sugar Preheat oven to 375. Peel and core the apples. Then combine with the sugar, raisins, nuts, cinnamon, and lemon rind. Take 1 sheet of fillo and spread out on a dry board. Brush with the melted butter and sprinkle with 1 tablespoon of breadcrumbs. Place a second fillo leaf on top. Brush with butter and sprinkle with breadcrumbs. Place half the apple mixture at the end of the fillo sheets, leaving a 1 inch border. Starting with that end, carefully roll, jelly-roll fashion, ending with the seam on the bottom. Brush the top with more butter and place in a greased jelly-roll pan (a cookie sheet will do fine). Repeat with the remaining filling and fillo dough. Bake 35 minutes, or until golden. Just before serving, sprinkle with confectioners' sugar. Serve the same day as baking. By the second day it becomes tough. One of these will serve two big strapping men or 4 dainty ladies for desert. o Why can't they let us edit our own posts?? clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:18 Arrg. Peel core and CHOP THE APPLES IN A SMALL DICE. I always forget something. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 23:40 Yep, CC, that I did. Thanks. See, Trsinc? We all do it. :) Would be nice to have an "edit post" function, wouldn't it? DD, that recipe's probably been published several places. I got it from a dog-earred recipe card handed to me by a customer. She was from the town in Michigan wher the festival is held and said she got it from the local paper. Just goes to show what a small world it is. :) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 29, 09 at 10:25 What's pareve margarine? Just curious. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Nov 29, 09 at 11:02 Apple Cake with cake gravy 4 cups chopped apples 1 ½ cups sugar ½ cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP) ¾ tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs ¾ cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar 1 stick butter ½ cup evap milk 1 tsp vanilla. Mix all and cook all in a sauce pan for about 3 minutes. Serve warm over the cake. Posted many times before....but here it is again. Apple cake with cake gravy. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Sun, Nov 29, 09 at 11:08 Thought I better post this quick before Compumom beats me to it! (Its a nice breakfast recipe that we both make and enjoy.) APPLE PUFFED PANCAKE 6 eggs 1-1/2 cups milk 1 cup flour 3 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 lb. butter 2 apples, peeled, cored and thinly sliced 3 tablespoons brown sugar Preheat oven to 425 degrees. In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately. 6-8 servings. From Marlene Soroskys Cookery for Entertaining o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Sun, Nov 29, 09 at 11:40 I've posted this before, but it is so good, quick, fresh, and easy that I can't help myself. I think everyone always has these simple ingredients on hand. 3 or 4 apples - any variety with red skin, unpeeled 1 or 2 ribs celery 1/2 red onion (red because it looks pretty in the salad) handful of raisins handful of pecan halves 2 handsful of seedless grapes handful of salty nuts, such as cashews, cocktail peanuts juice from half a lemon dash salt mayo - enough to hold everything together - 1/3 c or so Core the apples but don't peel; cut into bite-size pieces; drizzle with lemon juice Cut celery and onion into bite-size chunks Add everything but the nuts, stir to combine. Add the nuts at the end so they don't get soft or lose their "saltiness". Serve cold as salad, dessert, side dish or snack. When I was working, I took it to the library with me for an afternoon pick-me-up; I often shared it with teachers as they passed through the library to see what goodies (if any) I'd brought that day. This was hugely popular. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 29, 09 at 12:06 OOH great ingredient choice. Ann o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sun, Nov 29, 09 at 12:11 My family also likes this cake. Here is a link that might be useful: Chunky Apple Cake with Cream Cheese Frosting o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sun, Nov 29, 09 at 13:12 Sally, from what I understand it is margarine that has no dairy in it (I guess sometimes they do) and it has to fit certain criteria to be certified as pareve. I'm not Jewish so there may be more to it than that. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by maggie2094 (My Page) on Sun, Nov 29, 09 at 13:43 APPLE DAPPLE CAKE Printed from COOKS.COM 2 c. sugar 3 eggs 1 1/3 c. cooking oil 3 c. flour 1 tsp. soda 1 tsp. salt 3 c. apples, chopped 1 c. nuts Mix ingredients thoroughly, folding in apples and nuts last. Turn into greased and floured pan (9 x 13 inches). Bake at 350 degrees for 45 minutes. Cool, cut into squares. APPLE DAPPLE CAKE GLAZE: 1/2 stick butter 1/2 tsp. vanilla 1/2 c. light brown sugar 2 tbsp. milk Combine all ingredients into a boiler. Boil for 1 minute. Spread on hot cake. Photobucket ...so I forgot to add the glaze on the hot cake...and it was great! The caramel hardened and it was still good - lol:) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Nov 29, 09 at 19:48 Here's a recipe that I tried just last week & was a hit with the family. Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping (Battlefield Bed & Breakfast Inn Gettysburg, PA) Preheat oven to 400 F. Apple Layer 8 apples (peeled, sliced) 1 c. sugar* (I used less) 1 T. cinnamon Cobbler Layer 1/2 c. butter 1 c. brown sugar 2 eggs 2 c. flour 3 t. baking powder 1 t. salt 1 c. sour cream 2 T. rum* (Didn't have any so I omitted it) Crunch Baked Topping 1/2 c. brown sugar 2 T. butter 2 T. flour 1 t. cinnamon Cream Cheese Topping* (I skipped this because I'm not a big fan of cream cheese; the cobbler was delicious w/out.) 8 oz. cream cheese 1 c. cream 1 t. vanilla 1/2-1 cup sugar Whip together until light & fluffy. Directions: Peel & slice the apples. Spread the apples into a 9x13 glass baking dish with the sugar & cinnamon and let them bake while you prepare the rest of the cobbler. Mix the topping & set aside. For the cobbler layer, mix butter & sugar with electric mixer. Add eggs & mix. Add remaining ingredients & combine. Dollop over hot apples. Sprinkle with the cinnamon topping. Return to the oven & bake 30-40 minutes more. Cobbler is done when cake part is brown & firm. Serve warm with cream cheese topping. (Again, we thought the cobbler was delicious without the topping.) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 21:20 It's been an apple-y fall for me. I've been planting apple trees, doing apple prints with kids, reading stories, an apple tree skit, making applesauce. But the most fun has been my new toy! I have a fridge full of apples from the sales. I made the one batch of applesauce, so who knows what I might do with the rest of the apples. Right now I'm loving just eating the raw Galas I brought back from Michigan. My home state does the best apples! I'll probably do either an apple pie, apple pie jam, or as a long shot, this apple/potato/celery soup I have on my "to try" list. I am just too tired and too uninspired to do much else in the next two weeks. I have a gazillion apple recipes though, I cook with them so often. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Tue, Dec 1, 09 at 21:43 This is a good applesauce recipe. Applesauce Ina garten 2 large navel oranges, zested and juiced 1 lemon, zested and juiced 3 pounds Granny Smith apples (about 6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Preheat the oven to 400 degrees F. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. We also love Woodie's Apple Puffed Pancake. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 1, 09 at 22:01 Ok, that's it. I have to make Ci_lantro's cobbler. That just sounds too good not to try. Ci, 1 cup sounds like a lot of sugar to me, too. How much do you recommend cutting it? My dad used to love spiced apple rings. I haven't had them in years, and my grandmother never wrote down her recipe. Does anyone have a T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 22:14 Joanm, I got that Ina recipe from you and it's now my "go to" applesauce. Thanks for posting it again, I think of you whenever I make it. I leave out the butter for canning though. I favor Golden Delicious for applesauce for the yellow apples, not really sure why, since I love Granny Smith for pies. Just my quirks I guess. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Tue, Dec 1, 09 at 23:03 The apple cobbler recipe looks great! ALL the recipes here look great, but that one is simple enough for me, LOL, and DH absolutely loves cobblers. I like to do something very simple with apples, and the DC especially love it. We often have this on a cold winter's morning -- they like to put it on top of oatmeal -- or for a quick dessert after dinner on an especially busy day when I only have time to cook a very simple meal. apples (any variety, any number -- I usually use at least 4 or 5 large apples, cored and sliced) I don't peel them, in order to retain vitamins. 3 T. butter 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. sugar, optional If I use more apples, I adjust the other measurements accordingly. This is also very good with pears! I melt the butter in a saute' pan on medium heat, then saute' the apple slices for just a minute or so. Then I sprinkle the cinnamon and nutmeg over them, put a lid on the pan, and turn down the heat to low. I let them simmer for about 5 minutes. There is plenty of liquid in the apples, so I don't add any. After about 5 minutes, the apple slices are softened but still have plenty of texture. If we have this for dessert, we like it on slices of pound cake, with whipped cream (or vanilla ice cream, depending on the season) on top. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 23:10 Mara that's one of my favorite apple dishes too. I call it "fried apples" and I thought I invented it, lol! Great with raisins too! I know the peel retains vitamins but I'm getting so scared of the waxes and pesticides on apples these days. Too bad, because I like the skin. I used to be able to afford organic but not anymore. Apples are so hard to grow organically though. "Fried apples" is one of my "go to" kiddie dishes. I have solved more than one kid crisis with that dish. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Tue, Dec 1, 09 at 23:15 Bean--I was using Wolf River apples & used 2/3 to 3/4 cup of sugar and it was plenty sweet. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Dec 1, 09 at 23:44 Yikes, that cake gravy again.... : ) Here is one for you HWB canners. I googled this but did make several years ago. I thought it was Diane's recipe but maybe not?? Anyway, it is a great recipe and I love it on ice cream.....it's like apple pie without the crust! Here's the Apple Pie Jam Linda Lou posted. I think the recipe is also on the Cooking Forum somewhere. You can see Linda Lou's comments in the last paragraph clarifying the measurement of the apples: Apple Pie Jam 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed light brown sugar 1 box powdered pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes. Ok, I get LOTS of questions about the apples/water measurement. Dice 4 cups of apples. Place in a 4 cup measuring cup, then add water to cover the apples up to the 4 cup mark. It is NOT 4 cups of each. Hope this helps clarify this for you. ~Linda Lou~ o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Wed, Dec 2, 09 at 1:02 lpinkmountian, I haven't tried the "fried apples" (I think of them as more like "stewed apples") with raisins, but that sounds yummy! I know the DC would love them that way. I do scrub the apples, under running warm water, with a veggie scrubber, as I too am concerned about pesticides. And I hope the heat from cooking helps to annhilate (sp?) any bacteria. Thus far, after years and years of doing this, we've had no problems. I hope that continues to be true, as my family loves them so much. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Wed, Dec 2, 09 at 1:23 Thanks Woodie! I've been too busy to read this thread, but apples are one of my favorite foods. Lots to copy and paste here too! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 2, 09 at 12:01 Lpink, isn't that peeler fun? Of course, you completely ruined my surprise, I was looking for one on sale for you and you just beat me to it! That applesauce recipe sounds delicious, though. Canning jam? My favorite apple jam is a recipe I got from Nancy, the original author of the Cookalongs, so it's very appropriate. I've made two double batches this year and I think I'm going to still run out. It takes no commercial pectin and you can double the batch without causing any problems. I love the stuff. APPLE MAPLE JAM 12 C finely chopped apples (about 6lbs) I used the food processor 6 C sugar 1 C Maple syrup (grade B if possible) 1 tsp cinnamon 1/2 tsp Allspice 1/2 tsp Nutmeg 1/4 tsp cloves Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB. Yields about 8 half pints. I double this recipe and it works fine. Those fried apples? I used to make them for the girls, they loved them on pancakes or hot biscuits, I never thought of adding them to oatmeal. Yum, thanks for the idea. Annie o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 18:21 Some great recipes here... I'll be back later with some more.. Any other cooks who haven't had much time to post yet? Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 21:33 A couple of my favorites... Apple Squares 2 cups flour 1 cup firmly packed brown sugar 3/4 cup granulated sugar,divided 1 1/2 tsps cinnamon 1/2 cup butter 1 cup chopped walnuts 1 pkg 8oz cream cheese -- room temp. 2 tbsps milk 1 lg egg,beaten 1/2 tsp vanilla 3 1/2 cups chopped apples Mix flour,brown sugar,1/2 cup reg sugar and cinnamon;cut in butter until mixture resembles coarse crumbs.Stir in walnuts.Reserve 2 cups of the crumb mixture;press remaining crumb mixture onto bottom of a 13x9 inch baking pan. Beat cream cheese and milk on medium speed until well blended.Add remaining 1/4 cup sugar,egg and vanilla;mix well.Pour over crust.Top with apples;sprinkle with reserved crumb mixture. Bake at 350 F for 30 minutes.Chill, then cut into squares. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Pie with Maple Syrup Prepared double crust for 9" pie 5 cups apples, peeled and sliced 3/4 cup Pure Maple Syrup 3 tablespoons cornstarch 1 egg 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt (optional) Maple granulated sugar (optional) Preheat oven to 425 degrees. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar (optional). Bake for 10 minutes, reduce heat to 350 degrees and continue baking 25-30 minutes. Yields: 8 servings. Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Dec 6, 09 at 21:47 I really wanted to make an apple pie this weekend but too many other things were on the priority list. I still have the apples in the fridge but they are going to have to wait another week. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Dec 12, 09 at 3:49 Ci_lantro, I made the apple cobbler with cream cheese topping recipe you posted this week. Thought it would go well with our sub-zero temps! It's was very good. Thanks. I did make two changes: I didn't have rum, so I used brandy, and I put a pit of cardamom on the apple layer. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 12, 09 at 17:18 :) peace Here is a link that might be useful: Other cook a long threads o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Dec 12, 09 at 19:44 I don't know what I'm going to have time to do this weekend, but I think I'm going to make pancakes for breakfast, and top them with those fried-stewed apples. MMmmmmm, I just might go to bed now so I can get up and have those sooner, lol. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Dec 13, 09 at 8:06 Oh, thank you for letting me know that you liked the cobbler recipe, Bean. Kinda' new on this forum & I was a little nervous about posting a recipe so it's good to get positive feedback. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 14:20 I did mara's "Fried Apples" for breakfast. They were delicious! I made Gingerbread Pancakes, which were close to a disaster, but luckily I had those apples to top the pancakes with. I think I got the griddle too hot, or something, but the pancakes burned on the outside and were raw on the inside. I'll start a different thread to ask about cooking pancakes, though. Anyway, we salvaged a few for a photograph. Jerry, my DH, is the photographer. Photobucket Sally o RE: Forgot the recipe clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 16:34 Here's the recipe for the gingerbread pancakes, in case anyone is interested. It's from King Arthur Flour Baker's Companion. Gingerbread Pancakes 1 cup (4 1/4 ounces) unbleached all-purpose flour (I used about half and half white whole wheat and all-purpose) 1/4 cup (1 1/4 ounces) yellow cornmeal 2 tablespoons (7/8 ounce) sugar 1/2 teaspoon cinnamon 3/4 teaspoon ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup (1 3/4 ounces) chopped crystallized ginger (optional) (I used about half to 2/3 that amount, being stingy) 2 tablespoons (7/8 ounce) vegetable oil 1/4 cup (3 ounces) molasses 1 cup (8 ounces) buttermilk 1 large egg, lightly beaten In a large mixing bowl, whisk together the flour, cornmeal, sugar, sices, salt, baking powder, baking soda, and the crystallized ginger. In a separate bowl, mix together the oil, molasses, buttermilk, and egg. Add liquids to dry ingredients all at once, stirring until just combined. Preheat a griddle and lightly grease it. Drop the batter, 1/4 cup at a time, to make a 3 1/2-inch pancake. Cook until the edges look dry and some of the bubbles that come to the surface break. Turn the pancakes over to finish cooking, then remove them from griddle to a warm serving dish. The cookbook recommends serving these with warm applsauce, sliced peaches, or warm custard sauce. They also suggest some lightly sweetened whipped cream as an enhancement. I think that would have been fabulous over those apples and gingerbread pancakes, and I would have gotten all my calories in for the week in that one meal, lol! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:26 Sally, the Gingerbread Pancakes sound really good. Since I enjoy the combo of ginger and pears. In fact, my head is suggesting turning the idea into a dessert. I might try adding additional milk and an extra egg, making a thin batter, more like a crepe. As Mara noted, saute'd pears are also good and might be extra good with a gingerbread crepe...going to have to try it! Well folks, all the recipes sound really good. I know I'll be trying many of them, thanks for all the work you did posting. I'll be back in a few minutes, gotta make sure I have all your names in the hat... :) Nancy o And the winner is.... clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:47 WoooooHooooo! Are you ready???? drum roll please..... The next CF'er to pick the *star* ingredient is: Beanthere_Dunthat Bean, if you would make a choice and post it here, I'll set up the next Cookalong. Thanks!!! Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 7:52 ttt o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Dec 14, 09 at 9:41 I like the way you're thinking, Nancy! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 19:32 ttt Beenthere_Dunthat.... yoohoo where are you? o RE: Cookalong #16----------APPLES 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 0:33 Is anyone else having trouble getting a post reply through? Nancy, I pick walnuts. :) o RE: Cookalong #16----------APPLES 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 8:17 Good choice for this time of year! Thanks!! I've set up the next Cookalong, here's the link.. Here is a link that might be useful: Cookalong #17---------WALNUTS o RE: Cookalong #16----------APPLES 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 11:21 It's funny that all the posts are here but only shows 2 or 3 posts on the main page..

Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31 Do you have a T+T recipe that uses mustard? Any style of mustard is fine. That's our focus that Rosewitch picked for the next two weeks. Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter. This cookalong will run until Oct.3, 2010. Nancy Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings: o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43 Link to all the Cookalongs. Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54 Mustard is not the star of this dish but it is important. **Roasted Butternut Squash Salad with Warm Cider Vinaigrette** 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min Level:Easy Serves:4 servings Ingredients * 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58 Oh no!!!! Don't stop the chocolate yet!! Mustard.... How about mustard coated saddle of lamb? One saddle cut lamb roast. Dijon mustard to coat 5 or 6 cloves of garlic, either crushed or finely chopped 2 cups home made toasted unseasoned bread crumbs 2 T dry chopped parsley ( dry mixes better with the crumbs than fresh) 2 teaspoons of dry oregano Mix seasonings with the crumbs Salt and pepper. Bring the meat to room temp...pat dry with paper towels and sprinkle with salt and pepper. Smear it with the garlic and with prepared Grey Poupon mustard ( or any other good Dijon mustard) and press the seasoned crumbs into the mustard to coat well. Place on a shallow baking oan and roast in a preheated 375 oven until done to your liking. Sorry, I can't give a time because it depends on the size of the roast and how done you like it. For a 4 or 5 pound roast cooked medium rare 40 minutes is about right. Remember a saddle roast has a lot of bone and cooks more rapdcly than a boneless leg. Linda C o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Sep 20, 10 at 21:17 Oooh....mustard is a tough one! I am up to the challenge, tho! Shrimp Dijon 12 oz frozen, cooked, tail on shrimp, thawed 3T butter 1-1/2 c sliced fresh mushrooms 1/4c finely chopped onion 1 T flour 3/4 c chicken broth 1/4 c dry white wine 1 T Dijon mustard 1 tsp dried tarragon 1/4 tsp paprika 1/4tsp black pepper 1/4 c heavy cream In large skillet melt butter, add mushrooms and onion, saut� until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 21:27 I love sauces and gravy so I'll share these two faves of mine. I double the sauce for Weed's recipe. Love to pour some over couscous that I usally make with it. Pork Tenderloin with Dijon Cream (Weed) Serves: 2 1# pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil 2 green onions, thinly sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees F Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice. MQ's Steak Diane for Two (Mqmoi) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) � cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 21:40 Wow; lots of lovely ideas already! And David the two you added are similar to the one recipe I use the most. Looks like mixing mustard with cream is something lots of cooks do! I can't remember where I found this recipe. I think it may have been in one of the magazines I used to subscribe to years ago. I have been making it for at least 30 years! I wrote it down on a 4x6 recipe card and the card has bent corners but I still pull it out of my recipe box when I want to make this dish. Chicken with Mustard and Cream 2 chicken breasts-whole, skinned and boned 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 Tablespoons butter 2 Tablespoons chopped green onions 1 cup mushrooms, thickly sliced 1/3 cup dry white wine 1/2 cup heavy cream 2 to 3 teaspoons Dijon mustard 2 Tablespoons chopped parsley Cut chicken breasts into 4 halves. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan to prevent sticking until lightly golden, about 6 minutes. Turn, lower heat and saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover and cook 2 minutes longer to steam. Remove chicken from pan, cover and keep warm. Pour fat from skillet into a cup. Return 2 Tablespoons to the skillet. Saute shallots about 30 seconds. Add the mushrooms and cook and stir until golden. Add wine, bring to a boil and cook until syrupy. Add cream and any juices from the chicken. Cook until slightly thickened. Stir in mustard, taste and add seasonings if needed. Add parsley. Pour sauce over chicken and serve. I am copying and pasting all of the others. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Sep 21, 10 at 7:09 Here are a couple of our favs. Alexa ******************************************************* MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS Active time: 45 min Start to finish: 1 3/4 hr 3 cups chicken broth 1 3/4 lb skinless boneless chicken breast halves 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons coarse-grain mustard 3 tablespoons drained bottled capers, rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/4 to 1/2 cup chopped fresh dill 1/4 cup sour cream 6 celery ribs, cut diagonally into 1/4-inch-thick slices 1 cup orzo (rice-shaped pasta) Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass) Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered. Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste). Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping. Shred chicken with your fingers and stir together with remaining sauce in a large bowl. Preheat oven to 350�F. Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve. Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes. Preheat broiler. Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes. Cooks' note: � Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking. Makes 4 to 6 servings. ********************************************************* CRAB TARTLETS 40 min : 20 min prep Crust 1 cup all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 ounces chilled cream cheese, cut into 1/2-inch cubes Filling 1 (8 ounce) package cream cheese 1 cup parmesan cheese, grated 1/2 cup heavy whipping cream 1 large egg, slightly beaten 1 tablespoon Dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon hot sauce 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note 1/4 cup green onion, minced 1/4 cup red bell pepper, minced Preheat oven to 350 degrees. For crust: Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and crust is lightly browned. ******************************************************** Cheesy Baked Penne with Cauliflower and Creme Fraiche Bon Appetit : October 2008 Yield: Makes 8 servings 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets 2 large heirloom tomatoes 5 tablespoons butter, divided 1/2 cup thinly sliced green onions Coarse kosher salt 2 tablespoons all purpose flour 1 cup heavy whipping cream 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided 1 cup creme fraiche* 1 tablespoon whole grain Dijon mustard 10 ounces penne (3 1/2 cups) 1 cup fresh breadcrumbs (from crustless French bread ground in processor) Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes. ******************************************************** Finnan Haddie 1 small onion, sliced and separated into rings 1 tsp whole black peppercorns 2 - 3 lbs smoked haddock, cut into individual servings 3 cups milk Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes. Transfer the fish to a serving platter and discard the milk, onion, and peppercorns. Serve with mustard sauce (see below). Mustard Sauce 2 Tblsp butter 2 Tblsp all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp white vinegar 1 tsp Dijon-style mustard 1 tsp dry English mustard Salt and freshly ground pepper to taste Heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup Serves 4 to 6 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Sep 21, 10 at 9:44 Oh my!! Finnan haddie....haven't had that in years and years....my mother made it a lot. I wonder where I could get smoked haddock in Iowa? o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Tue, Sep 21, 10 at 10:00 I copied and saved 3 or 4 of these and will stay tuned for more. I don't have a recipe to share, but here's one for MAKING your own mustard. I got brown mustard seeds from Penzey's. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 1â„2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1â„4 tsp. ground cinnamon 1â„4 tsp. ground cloves 1â„4 tsp. ground nutmeg 1â„4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 1â„2 CUPS This article was first published in Saveur in Issue #117 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Sep 21, 10 at 12:48 Brilliant choice Rosewitch! I love mustard. I have more recipes to post, but my two favorites I don't have a recipe for. Mix dijon mustard, mayo and dill to taste and thin with a little water for a great salad dressing. Can add garlic or chopped parsley and chives if you are so inclined, and a drop of honey if you are sensitive to the tang of mustard. Mom's famous potato salad is made with grainy dijon mixed with mayo and dill for the dressing. I do ham roll ups with thin shaved ham and swiss cheese, romaine lettuce leaves, mayo and dijon mustard mixed with some fresh herbs--dill, parsley, oregano, marjoram, savory, tarragon, chervil, whatever you like but don't overdo it. Roll up and slice into pinweels and get raves at a party--mmm, what's in these? Put mustard on a grilled cheese made with lowfat cheese, to make up for their generally bland taste. Same with pasta sauces made with lowfat cheese, add a dab of mustard. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Tue, Sep 21, 10 at 13:21 Dave's Habenera Mustard. I gave a jar to a friend and she was eating it straight from the jar. Pretty much that good! So not a fancy recipe but it is quick and easy. : ) lyra o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Wed, Sep 22, 10 at 14:00 Oh... I forgot! I spread dijion mustard on raw salmon. Then I wrap it up in parchment paper and nuke it. One of my favorite quick meals as a frozen portion of salmon is ready to eat after about 3 minutes of nuking. The mustard flavor blends with the salmon leaving no distinct mustard flavor but it also takes the fishy edge off leaving the salmon sweet and mild. It works in a covered microwave dish as well but parchment paper is disposable. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Sep 23, 10 at 10:35 Tomatobob, can you type out your measurements so they show us as numbers? I was hoping someone would post a recipe for making your own mustard. I think that would be fun. That Cheesy Baked Penne with Cauliflower recipe looks good, if not a teeny bit fattening, lol. it might be a way to get some veggies down my DIL. What's the asterisk by the creme fraiche* symbolize? I'll have to research to find mustard recipes to share. Sally o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Sep 23, 10 at 10:45 LOL Sally - I had to go back to the original recipe on Bon Appetit to check what the asterisk is for..... "*Sold at some supermarkets and at specialty foods stores." I guess I should remove the asterisk from my copy LOLOLOL! Alexa o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Thu, Sep 23, 10 at 11:25 Pork Tenderloins With Gargonzola Sauce Adapted from Camille's - Key West, FL Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Preheat oven to 425 F. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat large, well-seasoned cast iron skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Spread Dijon mustard mixture over all sides of pork. Roast pork in preheated oven until thermometer inserted into thickest part of meat registers 140-145F, about 20-25 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately. Beverly o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Sep 23, 10 at 11:48 I'm madly copying and pasting! I will be using up those jars like crazy now. Looks like some great cooking and eating will be happening in my kitchen in the coming months. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Thu, Sep 23, 10 at 22:16 Here's another one to try: Scallops Oriental This recipe comes from the American Heart Association Cookbook, editor Mary Winston. Serves 8. Ingredients Vegetable oil spray 2 lbs fresh or frozen scallops 1/4 cup honey 1/4 cup prepared mustard 1 teaspoon curry powder 1 teaspoon fresh lemon juice 8 lemon wedges as garnish, optional Preheat broiler. Lightly spray a baking pan with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Place in the baking dish. In a sauce pan, combine honey, mustard curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5-8 minutes or until browned. Serve over rice and garnish with lemon wedges. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Sat, Sep 25, 10 at 7:09 Got this in an old issue of Gourmet. It took me a long time to appreciate eating fruit with meat. This recipe is really good. PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE 1 (4 lb.) boneless pork loin roast, tied by butcher 1-3/4 tsp. salt 1-1/2 tsp. black pepper 1 Tblsp. olive oil 2 Granny Smith apples (3/4 lb. total) 1 large onion, chopped 1/2 cup packed dried pitted prunes (sometimes called dried plums; 4-1/2 oz.), quartered 1-1/2 cups low-sodium chicken broth (12 oz.) 3/4 cup water 1/2 cup heavy cream 2 Tblsp. coarse-grain mustard 1/2 cup dry white wine Put oven rack in lower third of oven and preheat oven to 375�F. Halve pork loin crosswise, then pat dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150�F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 Tblsp. fat from skillet, and then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 tsp. salt and remaining 3/4 tsp. pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Makes 8 servings. From Gourmet, February 2004. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Sat, Sep 25, 10 at 10:33 oh Beverly, that sounds amazing. All of these do! I had to re-log in it's been so long since I visited but I'm glad that a thread about mustard called out to me! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Sep 25, 10 at 14:26 Mustard Yum! Honey mustard is a favourite of mine. Here are two recipes I love and make often. The Pantry Shelf�s Raspberry Vinaigrette 2 T Raspberry Vinegar 2 T Sugar 1 t Honeycup Mustard 1/2 t salt 1/2 c vegetable oil ( don't use olive oil) Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator. Palmiers With Honey Mustard And Prosciutto (Silver Palate) 1 sheet puff pastry -- 18 x 11" 3 Tbsp honey mustard 4 Ounces prosciutto thinly sliced 1 cup Parmesan cheese freshly grated 1 egg 2 tsp water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bostonpat (My Page) on Sat, Sep 25, 10 at 19:57 I found a link for the Guinness Mustard recipe - I have to make this! Here is a link that might be useful: Spicy Guinness Mustard o That Mustard Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Sun, Sep 26, 10 at 20:03 OK, here's the corrected mustard recipe. That's what I get for assuming that "block and copy" would copy what I had blocked! Today a friend and I cured our own pastrami, and I'm looking forward to using this mustard on pastrami and provolone sandwiches on pumpernickle. Yum. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 & 1/2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 & 1/2 CUPS o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 27, 10 at 9:17 While doing some fall cleaning and rearranging of bookshelves over the weekend, I found a book that I read some time ago. I had totally forgotten that there was a story in this book about a county fair that included a Mad for Mustard competition! Of course there is a mystery in the story and the book is filled with lots of recipes using herbs and this story has lots of ways to use mustard. The book is now waiting in my kitchen for use very soon but I had to add some of the recipes to this thread. All recipes are from "Mustard Madness" one of the stories in "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pete Hitchen's Blue-Ribbon Beer Mustard 1 c dark beer 1/4c yellow mustard seeds 1/4 c brown mustard seeds 1-1/2 c apple cider vinegar 1 small onion, chopped 6 cloves garlic, minced 1/2 c mustard powder 2 T. ice water 1-1/2 tsp salt 2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cumin 1 tsp grated fresh ginger Pour beer over the mustard seeds and let soak overnight. In a non-reactive (glass or stainless) pan, place vinegar, garlic, and onion. Simmer until liquid is reduced by two thirds. Strain and chill. Mix dry mustard and ice water and let sit for 20 minutes. Stir in cold vinegar, salt, sugar, allspice, cumin, ginger, and soaked mustard seeds. Place in a blender container and blend until mustard seeds are coarsely ground, scraping sides often. Pour into a saucepan and simmer over very low heat 10-15 minutes, until it thickens. Cool, place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1 pint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homer Mayo's Horseradish Mustard 1/2 c mustard powder 1/2 c hot water 1/2 c white wine vinegar or rice vinegar 2 tsp salt 1 T. prepared horseradish 2 cloves garlic, finely minced 1 tsp sugar 1/8 tsp black pepper 1/8 tsp ground allspice additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1/2 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Genevieve Schultz's Grilled Chicken with Rosemary-Mustard Marinade To make Mustard-Rosemary Marinade, combine in a bowl: 1 c vinegar 1/3 c olive oil 3 T. Dijon mustard 1 tsp mustard seeds 1 large clove garlic, minced fine 3-4 T. fresh rosemary, chopped, or 1 T. dried freshly ground pepper, to taste Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Prissy Taggert's Spicy Sauted Veggies 1/4 c vegetable oil black peppercorns (5 for a mild taste, 10 for medium-hot, 20 for hot) 1 T. white sesame seeds 1 tsp whole cumin seeds 1 tsp yellow or brown mustard seeds 3 T. freshly grated ginger 1 red onion, sliced lengthwise 1/2 tsp turmeric 1/2 tsp cayenne (reduce or omit for a milder taste) 1/2 lb fresh green beans, washed, ends trimmed 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 1 cup sliced mushrooms 2 tsp lemon juice salt to taste In a wok or large nonstick skillet, heat oil, over medium heat. Combine peppercorns, sesame seeds, cumin seeds, and mustard seeds. Add to oil and cover immediately, reducing heat to low. (Seeds will pop.) When seeds have browned (20 seconds or less), add grated ginger and onion. Turn heat to medium-high and saute until onions are translucent. Add turmeric and cayenne and saute for two minutes, stirring constantly. Add green beans, and saute until beans are bright green. Continue cooking for 5 minutes, then add bell peppers. Saute until peppers are slightly browned, then add mushrooms and cook 3-4 minutes longer, until vegetables are cooked but still crisp. Add lemon juice and salt to taste. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Mon, Sep 27, 10 at 14:40 Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette 3-4 T Dijon mustard (opt) On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. If you like, at this point, you can smear the seared pork with Dijon Mustard before rolling in the herbs. (This step adds moisture to the meat which I prefer). Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string. Preheat an oven to 375�F. Place the pork on a baking sheet and roast until done, 155�F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Recipe from "Once upon a plate" jude o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Sep 27, 10 at 15:21 YEAH Jude!!!!! Congrats on the cut and paste. Great sounding recipe to boot! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Thu, Sep 30, 10 at 7:53 I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 9:41 It's time for a new Cookalong. I got busy with getting ready for my kitchen redo. Would you believe that my mouse scroll wore out? Yup, I need to buy a new mouse. I blame it on the 1000's of pages of lighting fixtures I've been looking at. I just drew a name....ready? >>>>>>>>>>>>>>>>>>> Chase Sharon, pick the next subject, please. Post it right here and I'll get the new Cookalong set up. Nancy o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:14 Ooops didn't see this until now....thanks to a little nudge from Nancy! I'm going to change it up a bit and pick a meat. We love PORK TENDERLOIN and have gone through my repertoire several times. Would love some new ideas. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 14:28 Sharon, I've been staying away from meat, poultry, seafood and fish, so that there are no conflicts with religions or non- meat eaters. Any other ideas? Nancy o RE: /// Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:38 oh sorry, should have thought of that myself........ So how about HONEY ! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:45 Honey is a good one!!!! Thanks Sharon. Here is a link that might be useful: Cookalong #36 ------ HONEY o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Oct 18, 10 at 16:48 Here's a recipe using whole grain mustard in a silky, warm, crunchy potato salad that I found on Tastespotting. It serves 2, but I could eat it all myself lol. I like to make it as a side with grilled steaks. WARM POTATO SALAD WITH RED ONION, DILL AND WHOLEGRAIN MUSTARD (serves 2) Ingredients: 2 large waxy potatoes 2 Tbsp finely diced red onion 2 Tbsp good mayonnaise 1 tsp wholegrain mustard 1/2 tsp dried dill salt and pepper Method: Boil the potatoes, then place them in cold water to cool down. When cool enough to touch, peel and chop into large cubes. Add all the other ingredients and mix well. Check seasoning and add salt and black pepper to taste. Serve while the potatoes are still warm. seagrass o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Oct 18, 10 at 20:13 My computer died on 9/17 for 3+ weeks so I completely missed this Cookalong. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. ��" if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.) Set broiler about 6-7†from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.

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