Ingredients
2 10-oz. packages frozen chopped broccoli
½ pint sour cream
1 can cream of mushroom soup
1 can water sliced water chestnuts
2 cups canned French fries
1 cup grated cheese
Directions
Cook and drain broccoli. Mix all ingredients except cheese. Top with cheese. Bake 350º for 30 min. (I mix the cheese in, too.)
Saturday, May 9, 2009
Zucchini Fritters
Ingredients
Chile Pistachio Dip
2 New Mexican chiles
¼ Cup olive oil, divided
2 medium tomatoes, chopped
½ teaspoon curry powder
3 tablespoons toasted pistachios
½ teaspoon salt
1 tablespoon water
Fritter Ingredients
2 medium (3/4 lb.) zucchini
½ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon curry powder
2 large eggs, lightly beaten
2 tablespoons heavy or whipping cream
1 teaspoon grated onion
4 teaspoons olive oil, divided
Directions
1. Make Chile Pistachio Dip: Heat broiler. Arrange chiles on a broiler pan lined with foil. Broil chiles 3 minutes per side, until skins are evenly charred. Wrap chiles in foil; cool slightly, then remove skins and seeds.
2. Meanwhile, heat 1 tablespoon oil in skillet over medium high heat. Add tomatoes and cook 4 minutes; add curry powder and cook 1 minute more, until very soft and thick.
3. Process pistachios in food processor until ground; add chiles, remaining 3 tablespoons oil, tomato mixture, salt and water and process until smooth (if the dip is too thick, add a little more water). Transfer to a bowl.
4. Make fritters: Line a work surface with a double layer of paper towels. Coarsely grate zucchini; let stand 5 minutes, then pat top dry with paper towels.
5. Whisk flour, baking powder, salt and curry powder, together in a medium bowl. Stir in eggs, cream, onion and zucchini.
6. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop scant tablespoonful of zucchini mixture into skillet, 5 at a time. Cook 2 minutes per side, until golden and cooked in center. Transfer to platter; keep warm. Repeat 3 more times with remaining oil and batter. Serve immediately with dip. Makes 20 fritters.
Chile Pistachio Dip
2 New Mexican chiles
¼ Cup olive oil, divided
2 medium tomatoes, chopped
½ teaspoon curry powder
3 tablespoons toasted pistachios
½ teaspoon salt
1 tablespoon water
Fritter Ingredients
2 medium (3/4 lb.) zucchini
½ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon curry powder
2 large eggs, lightly beaten
2 tablespoons heavy or whipping cream
1 teaspoon grated onion
4 teaspoons olive oil, divided
Directions
1. Make Chile Pistachio Dip: Heat broiler. Arrange chiles on a broiler pan lined with foil. Broil chiles 3 minutes per side, until skins are evenly charred. Wrap chiles in foil; cool slightly, then remove skins and seeds.
2. Meanwhile, heat 1 tablespoon oil in skillet over medium high heat. Add tomatoes and cook 4 minutes; add curry powder and cook 1 minute more, until very soft and thick.
3. Process pistachios in food processor until ground; add chiles, remaining 3 tablespoons oil, tomato mixture, salt and water and process until smooth (if the dip is too thick, add a little more water). Transfer to a bowl.
4. Make fritters: Line a work surface with a double layer of paper towels. Coarsely grate zucchini; let stand 5 minutes, then pat top dry with paper towels.
5. Whisk flour, baking powder, salt and curry powder, together in a medium bowl. Stir in eggs, cream, onion and zucchini.
6. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop scant tablespoonful of zucchini mixture into skillet, 5 at a time. Cook 2 minutes per side, until golden and cooked in center. Transfer to platter; keep warm. Repeat 3 more times with remaining oil and batter. Serve immediately with dip. Makes 20 fritters.
Vegetables Glazed With Balsamic Vinegar
Ingredients
2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
2 tablespoons balsamic vinegar
Directions
Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.
2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
2 tablespoons balsamic vinegar
Directions
Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.
Scalloped Potatoes With Three Cheeses
Ingredients
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter
3 cups whole milk
Directions
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter
3 cups whole milk
Directions
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
Lemon Rice
Ingredients
1 Cup raw white rice
1 ½ cups boiling water
1/8 tsp salt
Juice and peel of 1 lemon
¼ cup butter
¾ cup heavy cream, slightly warmed
2 tsp. Chopped parsley ( I never add this)
Directions
Add rice to boiling water. Season with salt. Cook 20 min. Meanwhile, sauté lemon peel in butter 3 min. Remove peel. Add butter to cooked rice. Gently toss in lemon juice. Add warmed cream. Add remaining cream, stirring just to coat grains. Set in 250º oven to keep warm. Delicious with fish.
1 Cup raw white rice
1 ½ cups boiling water
1/8 tsp salt
Juice and peel of 1 lemon
¼ cup butter
¾ cup heavy cream, slightly warmed
2 tsp. Chopped parsley ( I never add this)
Directions
Add rice to boiling water. Season with salt. Cook 20 min. Meanwhile, sauté lemon peel in butter 3 min. Remove peel. Add butter to cooked rice. Gently toss in lemon juice. Add warmed cream. Add remaining cream, stirring just to coat grains. Set in 250º oven to keep warm. Delicious with fish.
Herb Rice Blend
Ingredients
1 cup uncooked rice
2 beef bouillon cubes
½ tsp. salt
½ tsp. rosemary
½ tsp. marjoram leaves
½ tsp. thyme leaves
1 tsp. dried onion
Directions
Mix all ingredients. Put in plastic bag or container. Attach cooking directions:
Combine rice mixture, 2 cups cold water and 1 tbl. butter in heavy saucepan. Turn heat high. When mixture boils, reduce to med-low. Stir once with fork. Cook tightly covered and simmer 15-20 minutes or til liquid is absorbed. 4-6 servings.
1 cup uncooked rice
2 beef bouillon cubes
½ tsp. salt
½ tsp. rosemary
½ tsp. marjoram leaves
½ tsp. thyme leaves
1 tsp. dried onion
Directions
Mix all ingredients. Put in plastic bag or container. Attach cooking directions:
Combine rice mixture, 2 cups cold water and 1 tbl. butter in heavy saucepan. Turn heat high. When mixture boils, reduce to med-low. Stir once with fork. Cook tightly covered and simmer 15-20 minutes or til liquid is absorbed. 4-6 servings.
Garlic French Fries from Sunset
Twice-cooking these fries yields the tastiest results: The first round cooks the potatoes and removes some of the water and starch, while the second makes them nice and crisp.
Prep and Cook Time: about 1 3/4 hours, plus at least 2 1/4 hours for chilling and cooling.
Notes: Though it's pricey, peanut oil creates exceptionally delicious fries. A deep-frying thermometer is essential for gauging oil temperature so that the potatoes cook evenly. We like the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), which comes with a built-in pan clip. The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels. If you're making burgers along with the fries, finish the fries through step 2, then start on the burgers.
Ingredients
About 2 lbs. (2 or 3 large) russet potatoes, peeled
3 to 3 1/2 qts. peanut or canola oil (see Notes)
2 teaspoons minced garlic
3/4 cup dry, finely chopped parsley (see Notes)
2 teaspoons melted butter
Salt
Directions
1. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Chill at least 2 hours or overnight. Drain and pat very dry.
2. Pour about 3 in. of oil into an 8- to 10-qt. pot; bring to 325° over medium-high heat. With a slotted spoon, carefully lower a heaping spoonful of potatoes into oil. Cook, stirring occasionally to keep fries from sticking, until potatoes are tender to the bite and ends begin to turn golden, 3 to 5 minutes. Adjust heat as needed to maintain temperature. With a slotted spoon, transfer fries to a baking pan lined with paper towels. Allow oil to return to 325° and repeat with remaining potatoes, arranging them in a single layer (you'll need a second baking pan). Let cool completely, about 15 minutes. (At this point, you can wrap fries airtight and chill up to 1 day.)
3. Preheat oven to 200°. Set a rack in a rimmed pan and put in oven.
4. In a large bowl, combine garlic, parsley, and butter. Reheat oil in pot to 375°. Remove paper towels from underneath fries. With a slotted spoon, lower 2 spoonfuls of fries into oil and cook, stirring occasionally, until crisp and deep golden, 2 to 3 minutes. With a slotted spoon, transfer fries to rack in oven and keep warm. Allow oil to return to 375°, and repeat with remaining potatoes.
5. Gently mix fries with parsley mixture. Season to taste with salt. Serve immediately.
Note: Nutritional analysis is per 1-cup serving.
Prep and Cook Time: about 1 3/4 hours, plus at least 2 1/4 hours for chilling and cooling.
Notes: Though it's pricey, peanut oil creates exceptionally delicious fries. A deep-frying thermometer is essential for gauging oil temperature so that the potatoes cook evenly. We like the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), which comes with a built-in pan clip. The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels. If you're making burgers along with the fries, finish the fries through step 2, then start on the burgers.
Ingredients
About 2 lbs. (2 or 3 large) russet potatoes, peeled
3 to 3 1/2 qts. peanut or canola oil (see Notes)
2 teaspoons minced garlic
3/4 cup dry, finely chopped parsley (see Notes)
2 teaspoons melted butter
Salt
Directions
1. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Chill at least 2 hours or overnight. Drain and pat very dry.
2. Pour about 3 in. of oil into an 8- to 10-qt. pot; bring to 325° over medium-high heat. With a slotted spoon, carefully lower a heaping spoonful of potatoes into oil. Cook, stirring occasionally to keep fries from sticking, until potatoes are tender to the bite and ends begin to turn golden, 3 to 5 minutes. Adjust heat as needed to maintain temperature. With a slotted spoon, transfer fries to a baking pan lined with paper towels. Allow oil to return to 325° and repeat with remaining potatoes, arranging them in a single layer (you'll need a second baking pan). Let cool completely, about 15 minutes. (At this point, you can wrap fries airtight and chill up to 1 day.)
3. Preheat oven to 200°. Set a rack in a rimmed pan and put in oven.
4. In a large bowl, combine garlic, parsley, and butter. Reheat oil in pot to 375°. Remove paper towels from underneath fries. With a slotted spoon, lower 2 spoonfuls of fries into oil and cook, stirring occasionally, until crisp and deep golden, 2 to 3 minutes. With a slotted spoon, transfer fries to rack in oven and keep warm. Allow oil to return to 375°, and repeat with remaining potatoes.
5. Gently mix fries with parsley mixture. Season to taste with salt. Serve immediately.
Note: Nutritional analysis is per 1-cup serving.
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