Saturday, October 31, 2009
Thursday, October 29, 2009
- Melt butter in large skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan and set aside.
- Heat olive oil in pan over medium-high heat. Add garlic to pan and saute 30 seconds. Reduce heat to medium. Add 1 cup chicken broth (or water) and squash to pan. Cook for 12 minutes or until liquid is absorbed, stirring occasionally. Add remaining broth (or water), 1/2 cup at a time, stirring occasionally until each portion of liquid is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
- Cook pasta according to package directions. Drain (reserve 1/2 cup pasta water). Combine pasta and squash mixture in large bowl. Add reserved 1/2 cup pasta water, butter mixture and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately. (4 servings)
Japanese anemome, rose hip, bergenia, geranium
Annabelle hydrangea, daisy, m.hydrangea
hosta, Autumn Joy sedum
Maidenhair fern, heuchera,
Japanese painted fern,
sedum, Autumn Joy sedum, bergenia
phlox, anenome, bergenia, geranium
rose hip, daisy, Autumn Joy sedum
Annabelle hydrangea, m.hydrangea, geranium
(Putting the garden to bed)
"But think a moment about a garden forever warm, forever growing, always green with brilliant dots of color every day of the year ~ a garden that never rests. There would be no time to plan, no moments to quietly sit and reflect on the triumphs and failures of the preceding seasons, no chance for change."
~ Peter Loewer
Tuesday, October 27, 2009
Monday, October 26, 2009
Saturday, October 24, 2009
- Cook jasmine rice according to package directions. Add 2 Tbsp. red lentils 10 minutes before rice is done. Chill rice and lentil mixture.
- Drain crabmeat and pick through for shells. In large bowl gently combine crabmeat, cooked rice and lentils, jalapenos, lemon zest, basil, and mint, then squeeze in the lemon juice. Stir in soy sauce, pepper, eggs, and bread crumbs, trying not to break up the crabmeat. Spoon 2 Tbsp. onto parchment paper and press into a cake that is no more than 2 inches in diameter. Repeat with rest of mixture and chill.
- Preheat oven to 325-degrees. Heat olive oil in saute pan and cook cakes until nicely browned on each side, approximately 1 1/2 minutes per side. Add more olive oil as needed. Finish cooking cakes in oven for 5 minutes. Cakes may be prepared ahead and re-warmed in oven. (16 - 2-oz. cakes)
Saturday, October 17, 2009
Thursday, October 15, 2009
- Broil peppers directly on rack under broiler until blackened on all sides. Put in paper bag, roll up and let peppers cool. When cool, remove and discard skin and seeds. Cut peppers into 1-inch strips.
- Thaw spinach and drain well, pressing out all liquid and set aside.
- Reduce oven heat to 400 degrees. Line 2 cookie sheets with foil; spray with Pam or lightly brush with oil. Place eggplant slices on one pan and brush with olive oil. Place zucchini slices on the other. Sprinkle both with salt and pepper. Bake until tender, about 10 minutes for zucchini and 20 minutes for eggplant. Set aside.
- Heat 1 Tbsp. olive oil over medium heat and saute chopped onions until wilted. Reduce heat to low, add pinch of sugar, and continue cooking about 10 minutes, stirring until caramelized and a nice rich brown. Set aside.
- Reduce oven heat to 350-degrees.
- Mix cooked spinach, ricotta cheese, and eggs until combined. Set aside.
- Cover bottom of large lasagna pan (12x16x2) with 1/3 cup of tomato sauce. Layer 6 noodles evenly over sauce. Spread 1/3 cup tomato sauce over noodles. Cover with 1/4 of spinach mixture followed by all the roasted peppers and eggplant. Press down lightly.
- Make another layer beginning with another 6 noodles, 1/3 cup tomato sauce, the rest of spinach mixture and all of the zucchini. Sprinkle with caramelized onions. Top with 1/3 cup tomato sauce.
- Make final layer with remaining noodles. Spread on balance of sauce and top with mozzarella cheese and finishing with Parmesan. Sprinkle with chopped fresh parsley. Bake until bubbly and browned, about 50 minutes. Allow to rest 10 minutes before serving. ( 8-10 servings)
- Note: To make ahead: Cool completely, cover with foil, and refrigerate (or freeze). Reheat, covered, in 350-degree oven for 25-30 minutes or until heated through (up to an hour or so if frozen).
Sunday, October 11, 2009
AUTUMN'S PAINTBRUSH ~ (SIMPLE SUNDAY NIGHT SUPPER) PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY / BUTTERNUT SQUASH RISOTTO
- Trim the fat from the pork. Slice 1/2 inch thick. Place pork between 2 sheets of plastic wrap and pound 1/4 inch thick. Dust pork with flour, salt & pepper.
- Heat oil in large skillet over medium-high heat. Add pork and saute on both sides until browned and cooked through. Serve pork with Apple & Cherry Chutney. (4-6 servings)
- Melt 3 Tbsp. butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 cup stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes (some of the squash pieces may remain whole). Mix in remaining 1 Tbsp. butter and Parmesan cheese. Season with salt & pepper.
- Divide risotto among bowls. Garnish with parsley and serve. (4-6 servings)
Saturday, October 10, 2009
APPLE MAPLE PANCAKES
~ The smell of Michigan autumn is in the air! (Delicious recipe featured by Kate Lawson in The Detroit News ~ Jan 24, 2009)
2 large room temperature eggs
1/4 cup AP flour
1/4 cup heavy cream
1/4 cup pure Michigan maple syrup
1/2 tsp. kosher salt
2 Tbsp. butter
1/2 large firm apple (Gala or Fuji preferred) thinly sliced
1/2 cup dried Michigan cherries or cranberries
Confectioner's sugar and cinnamon for dusting
- Heat oven to 425 degrees.
- Combine eggs, flour, cream, maple syrup and salt in a blender and combine well. Melt butter in and 8-inch heavy ovenproof skillet over medium heat. Add apple slices and dried cherries or cranberries and saute until soft and apples are lightly browned.
- Whirl batter again until frothy and pour into the skillet, pushing fruit back into the batter. Let skillet sit for a few seconds and place in oven.
- Bake until pancake is puffed, golden and set, 12-15 minutes. Remove skillet from oven and let pancake cool for a few minutes. Gently lift or slide pancake onto cutting board. Sprinkle with confectioner's sugar and dust with cinnamon.
- Cut into slices and serve warm. (4 servings)
Wednesday, October 07, 2009
- Seed and dice tomatoes. Place in large bowl.
- Add vinegar, olive oil, basil, parsley, onion, salt & pepper. Toss with tomatoes and let marinate at room temperature at least 1 hour.
- Cook fusilli in large pot of boiling salted water according to directions (tender but still firm). Drain well.
- Toss fusilli with 1/2 of fresh tomato sauce. Serve topped with remaining sauce, crumbled feta, and PARMESAN BREAD (4 servings)
- Preheat oven to 400 degrees.
- Slice loaf of bread lengthwise. Combine butter, parsley, pepper and grated Parmesan cheese. Spread evenly over each half. Bake until golden brown.
- Slice and serve.
Sunday, October 04, 2009
FULL MOON RISING ~ (SIMPLE SUNDAY NIGHT SUPPER) CORNISH GAME HENS with APPLE THYME GLAZE / WHIPPED DIJON CAULIFLOWER
- Preheat broiler. Heat 2 tsp. oil in heavy small saucepan over low heat. Add shallot and saute until translucent, about 2 minutes. Add apple jelly and chopped thyme and stir until jelly melts. Mix in vinegar. Set glaze aside.
- Rub hen halves with remaining 1 tsp. olive oil. Season with salt and pepper. Place hen halves skin side down in broiler pan. Broil about 5 inches from heat source until brown and crisp, 10 minutes. Brush glaze over. Turn hen halves over. Broil skin side up about 5 minutes or until just cooked through and juices from thigh run clear when pierced. Brush skin with glaze and broil just until glaze begins to color, about 1 minute.
- Arrange hen halves on plates. Garnish with apple slices and fresh thyme sprigs. Serve with baked autumn squash and Whipped Cauliflower Dijon. (2 servings, easily doubled)
- Preheat oven to 350 degrees.
- Lightly spray a 1 1/2 quart gratin baking dish with cooking spray and reserve.
- Break cauliflower into florets and boil until totally tender, about 5 minutes (mashable but not mushy). Drain well, transfer to food processor . Add cream, sour cream, butter, Dijon, salt and pepper. Process until mixture is a thick smooth puree. Pulse in 1/2 cup of grated Gruyere. Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
- Bake in preheated oven for about 30-35 minutes or until heated through and the cheese is melted and slightly browned. Sprinkle with chives to garnish. (6 servings)
Thursday, October 01, 2009
"Wheels of baled hay bask in October sun:
Gold circles strewn across the sloping field,
They seem arranged as if each one
Has found it's place; together they appeal
To some glimpsed order in my mind
Preceeding my chance pausing here --
A randomness that also seems designed.
Gold circles strewn across the sloping field
Evoke a silence deep as my deep fear
Of emptiness; I feel the scene requires
A listnener who can respond with words, yet who
Prolongs the silence that I still desire,
Relieved as clacking crows come flashing through,
Whose blackness shows chance radiance of fire.
Yet stillness in the field remains for everyone:
Wheels of baled hay bask in October sun."
~ Robert Pack