David and Nicole's Recipes

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Nov 28, 2006 0

Roasted Turnips

  • butter
  • 1 1/2 pounds medium turnips, peeled and cut into 6 wedges each
  • Salt and freshly ground pepper
  • 2 tablespoons sugar
  • 2 tbsp balsamic vinegar
  • 1 cup chicken stock
  • 1 tsp dry thyme

  1. Preheat the oven to 400°. In a large skillet, melt 1 tablespoon of the butter. Add the turnips to the skillets, flat side down, and season with salt and pepper. Cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the turnips to a bowl. Do half at a time if necessary.
  2. Evenly sprinkle the sugar over the butter. Cook over moderate heat until a rich brown caramel forms, 6 minutes. Slowly add the vinegar, taking care that it doesn’t bubble over, and stir to dissolve the sugar. Boil over high heat for 2 minutes. Stir in the stock and bring to a boil.
  3. Arrange the turnips in concentric circles in a large, oval baking dish. Pour the caramel over the turnips, top with the thyme and bake for 15 minutes. Baste the turnips. Reduce the oven temperature to 350° and bake for 50 minutes. Baste the turnips again and increase the oven temperature to 400°. Continue baking for 30 minutes longer, or until the turnips are very tender and the caramel mixture has reduced to a glaze. Discard the thyme and serve.

Nov 11, 2006 0

Marinated Mushrooms

  • 1/2 lb mushrooms, quartered
  • 1 tsp sea salt
  • cracked black pepper
  • 1/2 tsp dry oregano
  • 1/4 tsp dry thyme
  • 3 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/2 cup olive oil.

Mix all the ingredients and let stand at room temperature for at least 3 hours.  Chill.  Serve.

Nov 11, 2006 0

Beets with Balsamic Vinegar

  • 4 beets (about 1 lb), coarsely shredded
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup water
  • balsamic vinegar
  1. Melt the butter in a skillet.  Add the beets and season with salt and pepper.
  2. Add the water.  Cover and cook on medium a few minutes until the beets are tender.
  3. Remove the lid and bring to a boil to evaporate excess water.
  4. Check seasoning.  Add the vinegar to taste.
  5. Serve.

Nov 11, 2006 0

Classic Vinaigrette

  • 1 cup olive oil
  • 1/3 cup white wine vinegar
  • sea salt, black pepper

Combine all the ingredients in a bottle or jar with a lid.  Season to taste.  Shake and serve over a salad or use to deglaze skillets after cooking meat.

 

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