cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:45 Time to think about all the wonderful ways to use sweet corn. Do you like to roast it? How do you preserve fresh corn to use all year? Any nifty ideas for leftover corn? Recipes, tips tricks and anything corn related, post now! Thanks LindaC! Our next cookalong will start June 21, 2010. Nancy Here is a link that might be useful: Cookalong #28--------Rhubarb Follow-Up Postings: o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Jun 7, 10 at 11:53 Hey - Corn was cookalong #12! o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 12:11 I was going to say the same thing.... Of course, there IS the school of thought that you can never have too many GREAT corn recipes. Alexa o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 13:16 I don't think Linda remembered that we had done corn...so yes, I know it's a repeat. But we have many new members and I thought it was worth repeating, especially as corn is coming on in many areas. Maybe some of our newer members have interesting recipes. Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:44 No corn here until August! I mostly eat corn in the form of cornmeal when fresh isn't in season. I see it in the husk in the stores though, so it's coming in fresh from somewhere. But not yet at a price or quality I would buy it at. This is on my "to try" list leftover from the cranberry cookalong. It somes from "Sassy Radish's" blog. Cranberry Orange Cornmeal Cake with Ricotta Adapted from pastry chef Zoe Nathan of Rustic Canyon via LA Times Ingredients: 2 cups flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 3 eggs ¼ cup maple syrup ¼ cup plus 2 tbsp vegetable oil 1 ½ tbsp vanilla ¾ cup plus 2 tbsp (1 ¾ sticks) butter 1 ½ cups plus 2 tbsp sugar, divided 2 ¼ tsp salt Zest of 1 orange 2 cups ricotta cheese 2 2/1 cups cranberries, divided Preparation: 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, which together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. 3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 ½ cups sugar, salt and zest. Mix just until thoroughly combined, do not overmix. 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle the remaining 2 tbsp sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cook the cake on a wire rack before removing it from pan. Radish’s Note: I didn’t get around to acquiring 9 in cake pan just yet, so I used an 8 inch one �" I realized I needed 2 of them to make the batter fit. I baked for about an hour, not the indicated time, but I advise checking on the cake after about 45 minutes. Here is a link that might be useful: Sassy Radish's Blog - cranberry cornmeal cake o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 17:52 I made these over Memorial Day Weekend and they got great reviews. They are a little fiddly, but very tasty result. Fresh Mex Corn Wontons Serves: 36 wontons Ingredients • 3 ears corn, husked • 1 small lime • 1 1/2 cups sour cream • 1/4 cup fresh cilantro, finely chopped • 2 teaspoons hot sauce • Kosher salt • 36 square wonton wrappers • 2 plum tomatoes, diced (about 3/4 cup) • 1 medium avocado, diced (about 3/4 cup) • 1/2 cup finely diced red onion • Vegetable oil, for frying Directions Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Jun 7, 10 at 18:15 WARNING: SWEET Knowing the disdain for sweet by many, I felt a disclaimer was necessary so you can SOB; but this is a new favorite with my family. Fried Corn Serves: 4 to 6 servings Ingredients • 4 tablespoons butter • 1 (16-ounce) bag frozen corn, defrosted • 3 tablespoons white sugar or honey • 1/3 cup heavy cream • Salt • 1/2 teaspoon black pepper Directions In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 18:37 I had forgotten about Fried Corn! My recipe is a little different (still sweet) but definitely delish. I hope no one minds another recipe for it..... Fried Corn Ingredients • 2 cups fresh cut corn kernels • 1/2 cup chopped red bell pepper (sweet) • ½ cup chopped sweet onion (Vidalia) • 2 Tbs. butter • 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) • 1-2 tsp. sugar • salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Mon, Jun 7, 10 at 20:44 I omit the peas in this recipe just because it's my preference. White Corn and Baby Pea Salad 1 - 16 oz pkg shoe peg corn (or cooked fresh) 1 - 16 oz pkg frozen baby peas, thawed 1 cup chopped, peeled jicama 2/3 cup chopped celery 1/2 cup thinly sliced green onion 1/4 chopped red pepper 1/2 cup seasoned rice vinegar 2 Tbsp brown sugar 1 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp white pepper 1 Tbsp fresh mint Mix all ingredients and refrigerate for flavors to blend. ------------------------------------------------------- I'm a purist when it comes to fried corn. Fried Corn Cut the tops of the kernals from the corn, cut another thin slice from the kernels, then scrape the cobs. Put all of this into a skillet with some butter. Depending on what kind of corn you are using you may want to add a couple of teaspoons of sugar. Do not add sugar if you are using Peaches and Cream or other type of really sweet corn. Add a little water, cook until done and serve. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 20:57 One more... I "invented" this on the fly at a friends house the other day. Chipotle Corn Dip 4 oz cream cheese softened 1/2 cup sour cream 1/2 cup mayo 2 chipotle peppers in adobo, chopped very fine 15 oz can corn 1 1/2 cup shredded cheddar jack 3 scallions cut into 1/4 inch rings Mix cream cheese, sour cream and mayo until well blended. Stir in chipotles. Stir in corn and cheddar cheese. Garnish with scallions. Chill for about an hour. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Mon, Jun 7, 10 at 22:18 Not a corn recipe. Just boiled sweet corn. Corn, Salad, Steak, and watermelon rind. dcarch Photobucket o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Jun 8, 10 at 9:32 I don't mind repeating corn at all. I can use all the good corn recipes y'all have got. I'll try to come up with some too, when I have more time. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 8, 10 at 9:49 I don't mind a repeat, either. Always room for more corn recipes! This is one of my favorite ways to make corn! I love it! Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained (I sub chopped red peppers) Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3-5 minutes. ~~~~~~~~~~~~~~~~~~~~ Ham & Corn Mini Casseroles From Family Circle Best Ever Recipes Vol II 1 10-oz package frozen corn, thawed 1/4 c flour 4 eggs, 1-1/2 c milk 2 tsp sugar 3/4 tsp salt 1/8 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 2 oz baked ham, chopped (I used 4 oz) 1-1/2 c shredded Swiss cheese (I used 8 oz) Preheat oven to 400F. Lightly grease 6 one-cup ramekins and set aside. Combine 1 cup corn, flour and eggs in bowl of food processor. Process until well blended and no lumps remain. Transfer mixture to large bowl. Whisk in milk, sugar, salt, peppers, ham and remaining corn until well combined. Pour into prepared ramekins and place in a large baking pan. Pour water in the pan to come half way up the sides of the ramekins. Bake 30-40 minutes until golden brown and set in the center. Remove casseroles from the water bath, may be served warm or cold. ~~~~~~~~~~~~~~~~~~~~~ You can sub yellow corn in this recipe, it's delish either way! I make this often during the summer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~ And last, but definitely not least, I made this last summer and it will definitely be repeated many times during the summer grilling season! Grilled Chicken and Creamy Corn BH&G Ingredients 2 Tbsp. olive oil 1 tsp. smoked paprika 3 fresh ears of sweet corn 4 skinless, boneless chicken breast halves 1/3 cup sour cream Milk 1/4 cup shredded fresh basil Directions 1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. 2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4. Nutrition Facts Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet Linda o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jun 8, 10 at 10:11 A couple of years ago I found this at a BBQ restaurant while in Tallahassee. I tried it with fresh corn and with Peaches and Cream frozen corn. Both were simple to make and delicious!! This is what prompted me to buy a deep fryer. DEEP FRIED CORN ON THE COB Deep fryer with hot oil Half ears corn on cob Corn dog type skewers Place corn in deep fryer basket and slowly lower into hot oil. Cook until golden brown. Sprinkle with brown sugar. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Jun 8, 10 at 11:23 Link to all the Cookalongs Here is a link that might be useful: All the Cookalongs o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Wed, Jun 9, 10 at 12:16 This is my emergency "company showed up, quick grab something from the pantry" recipe. Corn and Lentil Salad 1 19-ounce can lentils 1 12-ounce can corn 1/2 red bell pepper, chopped 1 stick celery, chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme Drain lentils and corn. Rinse with cold water and drain again. Place lentils and corn in a medium bowl along with red pepper and celery. Whisk together the olive oil, vinegar, mustard and spices. Pour over lentils and corn and mix well. Taste and adjust seasonings. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Jun 9, 10 at 16:45 Well, I did make Peter Reinhart's Buttermilk Double Corn Cornbread with Bacon, but I was underwhelmed. In fact, last night I dumped most of it into the chicken scraps as it had gotten stale before we ate it. Now I've got to find a new corn recipe for this thread. Maybe corn chowder, that sounds good... Annie o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Jun 9, 10 at 19:30 Copying this from the 'links' thread for tropicals9b. * Posted by tropicals9b (My Page) on Wed, Jun 9, 10 at 18:53 *****WARNING*****YOU CAN'T STOP EATING THIS! Ingredients • 1/2 cup melted butter • 2 eggs • 1 cup sour cream • 1 (8 1/2 ounce) box Jiffy cornbread mix • 1 (14 1/2 ounce) can creamed corn • 1 (14 1/2 ounce) can whole kernel corn, drained Directions: Mix all together Pour in lightly greased casserole dish Bake at 350 degrees for 1 hour o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Wed, Jun 9, 10 at 22:25 I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 10, 10 at 20:17 DH's mother used to make a soup/stew that she called Dutch Stew. Unfortunately, she's gone, along with the recipe. I googled Dutch Stew, and found nothing that resembles what she made, so I don't know where her name for the dish came from. DH makes it occasionally by just winging it. Basically, it's canned tomatoes (she always canned what her husband grew in the garden), corn, cheddar cheese and bacon. Certainly not a summer dish, but oh so tasty. I suspect what she did was fry the bacon, crumble or chop it up, then add the corn and tomatoes, and let them simmer together. At some point she added cheese. I say cheddar, but she may have used Velveeta. DH uses cheddar when he makes it. I'll make a vegetarian version of it, which would, of course, leave out the bacon, but still quite good. I know, I know, all you bacon lovers out there, the bacon has got to make it lots better, but it's still good without the bacon. Sorry, I don't know exact quantities, but it's really not a difficult collection of ingredients to wing it with. DH also has a good roasted corn recipe, but I don't know what he does. I'll ask him and report back. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 11, 10 at 9:41 Okay, I meant grilled corn. The last time he grilled corn, he just sprinkled it with salt, pepper, and a little cayenne, wrapped it in foil and put it on the grill. It was very good. However, he's made a completely different version of grilled corn that I asked him about, and he doesn't completely remember what he did. He said he's going to have to make it again in order to remember. Well, in the spirit of this thread, I'll say aww shucks! I'm going to have to eat some more grilled corn before I get the recipe. Such a pity. ;-) He did say he got the recipe from a Mexican co-worker. From what he could remember, you spread a little mayonnaise on the corn, and it has lime juice and chile powder. Now, I'm not sure when or how the lime juice gets put on, but I suspect you add it to the mayo, then the chile powder can stick to the corn. I'll report back after he's made it again. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Jun 22, 10 at 16:51 I'm ashamed to admit I don't often contribute recipes to the cookalongs but I do love reading them. So, I'm looking forward to #30. Nancy, are you around? Is everything OK? I thought I'd seen you posting lately so hopefully you'll start the next one. :) o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 22, 10 at 18:05 Thanks May....caught me sleeping! I just drew a name for the next cookalong. >>>>>>>>>>> Sally2 Please post on here what you think would make a good cookalong for this time of year. No meats, seafood or poultry. Seasonal, basic, fresh, and widely available are good things to keep in mind. Thanks! Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by marilyn_c (My Page) on Wed, Jun 23, 10 at 12:53 My mother used to make fried corn. First, she fried bacon, removed it and sauteed fresh off the cob silver king (white) corn...quickly until just cooked...not browned. She may have added a little water. I don't remember. Then remove from heat and added the crumbled bacon. She also put fresh, cut off the cob white corn in her green beans when she cooked them sometimes. If she didn't put in corn, then she put in sliced new or regular russet potatoes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 9:35 Sally hasn't responded yet... I sent her an email too.. I'll give it until the weekend... Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 9:49 Oops, I didn't see this till today, and I totally forgot to formally do the cookalong this past weekend, but we've been having a lot of grilled corn lately. I hope that counts. Lets see, is it too early for tomatoes yet? I've been trying all sorts of things with my tomatoes this summer, and could use some more ideas. If it's too early for everyone, I'll think of something else. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:16 Thanks Sally!!!! I think it's a perfect time to do tomatoes. I might not have local yet...but other's do. I'll get things set up.... A big THANK YOU to all that posted their favorite corn recipes. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!!

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

Martin, I agree with you about updating TV productions to suit a modern audience. We have just finished a 3-part version of "Kidnapped" on the ABC. Well done, but the promos featured Jamie saying "We'll have to stop meeting like this" and after Catriona shoots a man dead "I'm not just a pretty face!" I haven't a copy to check out if these phrases are in the book but I doubt it. Is it acceptable to do this to encourage a young viewer who might otherwise not fancy watching an old classic? I do love reading the old detective stories where the Inspector and his trusty sergeant catch a bus to the scene of the crime and have to find tuppence to use a call box to report to headquarters! So restful! Although I don't care for ladies in their fifties described as 'elderly' as Heyer did in one of her mysteries. Was that a nineteen-thirties outlook? Do other RP's in their seventies like me feel 'elderly' a fair description? Not these days, surely? BTW Referring to you missing out on the new Potter, won't there be a release to the Greek bookshops? I can see you braving the heat and traffic of Athens to get your 'fix'!

Here's a " little lower fat " treat I've made before tho I usually use chopped cranberries in addition to the walnuts & parsley as I usually make it at Christmas time as part of gift baskets/trays-- plus have a tendency to use full fat cream cheese as I like the flavor better. Diane's Home Cookin Chapter: Cheeseballs, Savory cheesecakes & Spreads Date & Blue Cheese Ball ======================= Yield Makes about 1 1/2 cups (360 ml) Ingredients 8 oz/225 g of low-fat cream cheese (bar style), at room temperature 1 cup/115 g crumbled blue cheese, at room temperature 1 tbsp reduced-fat buttermilk 3-6 tbsp minced Medjool dates (5 to11 pitted dates) 1 tbsp minced shallots 1 tsp grated lemon zest 1/4 tsp kosher or sea salt 1/4 tsp freshly ground pepper 2 tbsp minced fresh flat-leaf parsley 2 1/2 tbsp finely chopped toasted walnuts Skinny Dippers: Crostini, Baked Pita Chips, Baked Bagel Chips, Marbled Rye Toasts, celery and carrot sticks . . In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined. 2. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight. 3. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve. Dip Do-Ahead: The cheese ball can be prepared up to 2 days in advance. Cover and refrigerate. Serving size: 2 tbsp from: http://www.epicurious.com/recipes/food/reviews/date-blue-cheese-ball-360829 Date cheeseball