1/2 lb fiddleheads, washed 2 tbsp olive oil 1 tbsp butter 1 garlic clove, crushed a pinch of red chilli flakes 2 tsp balsamic vinegar salt and pepper Bring a pot of salted water to a boil and add the fiddleheads. Boil for 4 minutes or until they are tender but crisp. Drain them well… Continue reading Italian Fiddleheads
Category: Vegetables
Cream Cheese Broccoli
1 bunch broccoli, cut into florets salt 2 tbsp butter 1 tbsp flour a pinch of ground ginger 1 1/4 cups milk 3 oz. cream cheese, cubed 1/2 tsp lemon zest 1 1/2 tbsp lemon juice Melt the butter in a small saucepan. Stir in the flour, 1/2 tsp salt, ginger, and the milk. Cook… Continue reading Cream Cheese Broccoli
Party Mushrooms
1 tbsp butter 1 lb mushrooms, sliced 1 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1/4 cup brandy 1/4 cup heavy cream Melt the butter in a skillet. Add the mushrooms and saute them with the salt, pepper, and cloves for 5 minutes. Pour the brandy over the mushrooms and set alight with… Continue reading Party Mushrooms
Potatoes au Gratin
1 tbsp olive oil 1 lb russet potatoes, peeled, sliced thin 1/4 cup parmesan 2 scallions, minced salt and pepper 1/2 cup boiling water 1 chicken oxo cube Combine the water and the oxo cube and set aside. Preheat the oven to 475 F. Pour the oil into a casserole dish. Cover with a layer… Continue reading Potatoes au Gratin
Zucchini Sticks with Chili Mayo
1/3 cup flour 1 tsp salt 1/2 tsp pepper 1 tbsp safflower oil 2 egg yolks, beaten 3/4 cup flat beer, 1 lb zucchini, sliced thick vegetable oil mayonnaise sambal oelek Combine the flour, salt, pepper, safflower oil, egg, and beer. Chill for 3 hours. Combine 1/4 cup of mayonnaise with 1 tsp sambal oelek. … Continue reading Zucchini Sticks with Chili Mayo
Roasted Beets with Horseradish Sauce
8 small beets, rinsed, stems trimmed to 2" 1/3 cup plain yogurt 1 1/2 tbsp mayonnaise 1 scallion, minced 1 tsp horseradish salt and pepper Preheat the oven to 350 F. Dry the beets and place them in a baking pan. Cover them with foil and bake them for 2 hours. Combine the remaining ingredients… Continue reading Roasted Beets with Horseradish Sauce
Rosti with Cheese and Vegetables
olive oil 1 zucchini, diced 6 cloves garlic, minced 1/4 lb mushrooms, sliced 1 small bunch swiss chard, chopped in 1" pieces 1 1/2 tsp dry basil 1 tsp dry oregano 1 tsp dry thyme 1 tsp red chili flakes 1/4 lb gruyere, grated 4 large boiling potatoes, grated 2 scallions, minced salt and pepper… Continue reading Rosti with Cheese and Vegetables
Green Beans with Mushrooms
1 lb green beans, trimmed, cut into 1 " lengths 3 tbsp butter 2 scallions, minced 6 mushrooms, coarsely chopped 1/4 cup water 1 tsp salt 1/2 tsp cayenne 1/4 cup light cream 3 tbsp parsley, minced Melt the butter in a skillet, add the beans, the scallions, mushrooms, water, salt and cayenne. Cover and cook… Continue reading Green Beans with Mushrooms
Paprika Scalloped Potatoes
2 lbs potatoes, peeled and sliced 2 scallions, minced butter salt and pepper 1 tbsp flour 2 cups milk paprika Preheat the oven to 375 F. Butter a large casserole dish that has a lid. Place a layer of potatoes in the bottom of the casserole dish. Sprinkle it with salt, pepper, 1/2 tbsp flour,… Continue reading Paprika Scalloped Potatoes
Grilled Chiles Rellenos with Salsa
1 large tomato, seeded, diced 2 scallions, minced 2 jalapenos, minced 2 tbsp cilantro, minced 1 tbsp white wine vinegar 1 clove garlic minced 8 anaheim or poblano green chiles 1 lb mushrooms salt butter sourcream 1 1/2 cups monterey jack Prepare the salsa by combining the tomato, scallions, 1 jalapeno, cilantro, vinegar, and garlic. Season… Continue reading Grilled Chiles Rellenos with Salsa