Veggie Vixen's Recipes for a Good Life

Food is Love

Stuffed Peppers with Sausage, Baked Tomatoes, Roasted Beet Salad 12/12/2009

These lovely seasonal recipes were posted on our farmshare’s website. Any of these delicious items can be converted into vegetarian options with a few simple variations. Enjoy!

 

Stuffed Peppers 

Recipe courtesy of Bon Appéti

Yield: Serves 4 

3/4 pounds sweet Italian sausages, casings removed 

3/4 cups coarsely grated zucchini (about 1 large), can substitute summer squash 

1/4 cup finely chopped red onion 

1/4 cup minced fresh parsley 

1/4 cup fine dry breadcrumbs 

1 large egg 

1 teaspoon ground black pepper 

3/4 teaspoon salt 

1/2 teaspoon minced fresh rosemary 

2 medium-size bell peppers, halved lengthwise, seeded 

Fresh rosemary sprigs 

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mix- 

ture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; 

chill.) 

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. 

Transfer peppers to platter. Garnish with rosemary sprigs and serve. 

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Baked Tomatoes with Hazelnut Bread Crumbs 

Recipe Courtesy of Ruth Cousineau  

Yield: Makes 4 servings 

Active Time: 20 min 

Total Time: 1 hr 

1 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat) 

2 to 3 large tomatoes 

3/4 tablespoons chopped lemon thyme or regular thyme, divided 

1/4 stick unsalted butter 

1/2 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped 

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish. 

Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool 

crumbs. Increase oven temperature to 450°F. 

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pep- 

per and sprinkle with 1/2 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and 

crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes. 

Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and 

sprinkle with remaining 1/4 tablespoon thyme. 

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Beet Salad with Cornbread Croutons and Country Ham 

Recipe Courtesy of Linton Heal  

Beets:  

 3/4 cup water 

 6 tablespoons butter, melted 

 6 large fresh thyme sprigs 

 1 1/2 teaspoons coarse kosher salt 

 1 1/2 teaspoons cracked black pepper 

 1 bay leaf 

 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed 

Croutons:  

 1 cup medium-grind cornmeal 

 1/3 cup all purpose flour or cake flour 

 11/2 teaspoons coarse kosher salt 

 1 teaspoon baking powder 

 1/4 teaspoon baking soda 

 6 tablespoons (3/4 stick) butter, divided 

 1 cup buttermilk 

 1 large egg 

Citrus vinaigrette:  

 Peel from 1 orange (orange part only), cut into thin 2-inch-long strips 

 Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips 

 1/2 cup fresh orange juice 

 1/2 cup fresh grapefruit juice 

 2 tablespoons honey 

 1/4 cup fresh lemon juice 

 2 teaspoons Dijon mustard 

 6 tablespoons peanut oil 

Salad:  

 3 small sweet onions, cut crosswise into 1/2-inch-thick slices 

 Olive oil 

 Coarse kosher salt 

 Nonstick vegetable oil spray 

 3 ounces very thinly sliced country ham or prosciutto 

 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley 

 Fleur de sel or Course Sea Salt 

 Cracked black peppercorns 

 1 5-ounce log soft fresh goat cheese, crumbled 

 Aged balsamic vinegar 

 For beets: 

Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover 

with foil and roast until beets are tender, about 45 minutes. Cool; peel. 

 For croutons: 

Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl. 

Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to 

dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until 

top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be 

made 1 day ahead. Cover; store at room temperature. 

 For citrus vinaigrette: 

Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain. 

Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add 

orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until re- 

duced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk 

in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let 

stand at room temperature. 

 For salad: 

Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle 

with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil 

until browned, about 5 minutes longer. 

 Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick 

spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally, 

about 35 minutes. 

 Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on 

prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham. 

Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment 

paper. Cool. Break ham into bite-size pieces. 

 Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vin- 

aigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate 

onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese 

over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some 

of remaining vinaigrette and aged balsamic vinegar.

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Prismacolor… and Papas Caliente 09/24/2009

tomatilloThere are a zillion wonderful recipe blogs out there, some have fancy photos and a vast following. In many ways, it makes no sense to start a new blog when there’s so much competition for your attention (and taste buds). But I realized, as I searched the vast ethernet for inspiration, that it’s the STORIES of the women and men who crafted the meal that I find so compelling.

Close your eyes, and think about a happy family memory (I know it’s hard to read on when your eyes are closed, but just take a moment….)

I bet there is something in that recollection that feels like prismacolor. Something is exaggerated, heightened… It often has to do with our sense memory. The  sound of your mother’s voice, a laugh. The smell of the kitchen at Christmas. Your grandfather’s scratchy cheeks. That’s what I want to write about.

The recipe is only half the story.

Tell me yours…I’m listening….

M

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PAPAS CALIENTE

This is a family recipe that has been passed down several generations. I think every family has a simple dish like this. It’s the comfort food the kids ask for when they come home from college, or the starchy bookends to a casual family meal.

This recipe was handed down to my mother from her best friend. They were two women with seemingly very little in common. One was a very warm, Jewish mother who could not cook. Her friend was a loud, dramatic Italian who owned a butcher shop and had five equally energetic children. 

My mother’s best friend was tall, with full hips and thighs. She seemed to use the force of her whole body when she chopped vegetables or prepared meat. I was very intimidated by her. Still, she was a great cook and one I must pay tribute to.

This recipe was first called “Guido Potatoes” as that was the name of the family who originated it. It originally used more oregano and onions. Then it became our families namesake potatoes as my father (the cook in the family) adapted it to his liking with a little paprika and more oil. Now, from memory, I have altered it again, based on what arrived in our CSA farm share this week. I call it Papas Caliente which can be translated to “hot potato” or  in Spangish  to “hot daddy” as per your liking.

The Goods:

8 med sized white potatoes, cut into chunks

2  med sized onions, chopped

1 tsp minced garlic (about 2 cloves)

olive oil

fresh herbs (I used cilantro, but dried oregano and rosemary are equally nice)

8 tomatillos, (halved and husked)*

salt and pepper

***For those of you that have never cooked with a tomatillo I must say that they are a kitchen’s “best kept secret”. I had never seen one before they arrived in our farm share. They look like small green tomatoes with thin paper husks. If you have ever had salsa verde, you’ve enjoyed tomatillos and perhaps didn’t know it! I am a convert.

If you don’t have fresh tomatillos you can used a mild crushed green chile or just some fresh salsa.

If you want to add some heat, sprinkle potatoes with cayenne pepper.

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The way:

Preheat oven to 425

Add 3 tbs olive oil to a roasting pan. Add potoatos and onions, and seasoning and mix together. Arrange tomatillios so they are cut side down along sides of dish. (This will help them to roast).Cook for about 25 minutes or until browned and softened. Stir once and turn pan to evenly cook. Cook 10-15 minutes more, moving the pan to the top of the oven to brown the potatoes. Finito!

Serve along side your favorite meat (Check out my recipe on drunken chicken).