Thursday, April 13, 2006

Ploughman's Soup

This is a delicious and easy first course. Served with a salad or some bread and pickles, it makes a hearty lunch. Very good in the winter, but perfect for those rainy spring days (like today). Have no idea where this one came from. I thought it was the Moosewood Cookbook, but it's not in there. Maybe one of the other Moosewood/Mollie Katzen series?

3 tbsp butter
2 med size onions, chopped
1/4 c. whole wheat flour
2 c. chicken stock (or vegetable stock)
1 c. light ale
dash Worcestershire sauce
1.5 c. crumbled Cheshire cheese (about 6 oz)
salt and pepper to taste

Melt butter in large saucepan. Gently cook onion until soft. Stir in whole wheat flour and cook 1 minute.

Remove from heat and gradually blend in stock and ale. Return to heat and bring to a boil. Simmer 5 minutes, or until thickened. Stir in Worcestershire. Reserve 1/4 c. cheese. Stir in remaining cheese, a little at a time, over low heat until cheese is melted. Season with salt and pepper. Garnish each bowl with some of the reserved cheese. Serves 4.

Wednesday, April 12, 2006

Filled Tomatoes

From Susan Branch's Heart of the Home (1986), a beautiful, handwritten cookbook with watercolour illustrations. The delicious, uncomplicated recipes emphasize the flavours of fresh foods. This side dish is delicious, especially in the winter, when you're craving the taste of fresh tomatoes.

6 firm, ripe tomatoes
2 cloves pressed or minced garlic
5 tbsp minced parsley
4 tbsp minced green onion
1/4 tsp thyme (dried)
1/4 tsp salt
freshly ground pepper to taste
1/3 c. olive oil
3/4 c. plain, dry breadcrumbs

Preheat oven to 400 degrees. Cut the tomatoes in half (horizontally) and gently squeeze out the juice and seeds. Lightly salt and pepper the halves. Blend all remaining ingredients and taste to correct seasoning. Fill each tomato half and sprinkle with a few drops of olive oil. Arrange tomatoes in roasting pan, and bake in upper third of oven for 12 minutes, or until filling is golden brown. These can be made ahead and cooked when needed. Serves 6.

Tuesday, April 11, 2006

White Wine Sangria

Because the weather is lovely, and it would go well with a springtime brunch.

1 bottle chilled white wine (something dry - I use Sauvignon Blanc)
3 tbsp fresh lemon juice
1 sliced, tart apple (Granny Smith work very well)
1 cinnamon stick
1 orange, peeled and sliced
1 can chilled ginger ale
12 ice cubes

Mix all but ginger ale and ice in pitcher. Chill in fridge at least 2-3 hours. Add ice and ginger ale just before serving.

Monday, April 10, 2006

FYI

All measurements and abbreviations are pretty standard. All oven temperatures will be in Fahrenheit. Most of the recipes will be Imperial measurements. Abbreviations are as follows:

c. = cup
tsp = teaspoon
tbsp = tablespoon
lb = pound
oz = ounce
qt = quart
pkg = package

Any others that I think of, I will add here.

Artichokes Adored

A delicious appetizer dip for small or large crowds (can easily be doubled). Leftovers heat well in the microwave, and are just as delicious. From my friend Christine F.

1 (14 oz) can artichokes (not marinated)
1 c. grated Parmesan (real, not the shaker kind from the canned aisles)
2 c. shredded Swiss cheese
1 c. mayo (light works, not fat-free, though)
1 tsp garlic salt (or a couple of cloves fresh, minced)
chopped parsley (optional)

Drain and coarsely chop 'chokes, set aside. Combine mayo and 2 cheeses, mixing well to blend. Add garlic (salt) and stir. Fold in 'chokes. Spoon into 1.5 quart casserole dish. Sprinkle with parsley, if using. Bake at 350 degrees for 25-30 minutes, until golden brown and bubbly around the edges. Serve with crackers or baguette slices.

Recipes To Share

I decided that it would be good to share recipes that I like, and gather new ones. Some will be vegetarian, and some decidely carniverous - feel free to pick, choose, and adapt. I hope you enjoy, and feel free to share.