From Penzey's Catalogs, Here's a Bunch of Recipes...

[Guest guest]

I was going through some Penzey's catalogs yesterday and decided to

input these recipes for the summer. But I also though the folks at

Veg-Recipe would enjoy them:

 

Buster has placed a total of 10 MasterCook recipes in this file:

 

SESAME OIL, LEMON & CHERVIL VINAIGRETTE FOR FILET BEANS

CELERIAC SLAW

ELLEN'S SALAD DRESSING

DRESSING FOR MESCLUN OR ARUGULA

GRILLED SWEET ONION " JAM "

HONEY CITRUS VINAIGRETTE FOR SNOW PEAS & PEA TENDRIL SALAD

FAST GRILLED TOMATO SAUCE

STEWED PLUM TOMATOES WITH ROSEMARY & GARLIC

ELLEN'S PEACH CHUTNEY

HERBED GOAT CHEESE

 

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* Exported from MasterCook Buster *

 

SESAME OIL, LEMON & CHERVIL VINAIGRETTE

FOR FILET BEANS

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 10 Preparation Time :

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

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1 pound filet beans

1/3 cup lemon juice -- freshly squeezed

1 cup canola oil

1/4 cup sesame oil

1 bunch chervil -- chopped

salt and pepper -- to taste

 

Steam filet beans until tender, shock in cold water. Combine lemon

juice, salt and pepper, in a stainless steel bowl.

 

Slowly whisk in oils until emulsified. Add herbs and toss about 1/4 cup

vinaigrette with filet beans to coat.

 

Reserve extra dressing in refrigerator for later use.

 

Makes 1 cup.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

CELERIAC SLAW

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 12 Preparation Time :

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 celeriac -- grated thin

2 carrots -- grated thin

2 heads Savoy cabbage -- chopped fine

2 red onions -- sliced thin

1/3 cup red wine vinegar

1/4 cup sugar

Saffron Mayonnaise

6 egg yolks

2 tablespoons dijon mustard

2 teaspoons salt

1 pinch saffron -- crumbled

2 tablespoons lemon juice

3 cups canola oil

 

To make dressing: Whisk yolks with mustard in bowl. Stir in salt,

pepper, saffron, and lemon juice.

 

Slowly drizzle in canola oil until thick and creamy consistency.

 

To make slaw: Toss celeriac, carrot, cabbage, and red onion with red

vinegar, sugar, salt and pepper.

 

Mix slaw with saffron mayonnaise to taste. (optional: regular

mayonnaise)

 

Serves a crowd.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

ELLEN'S SALAD DRESSING

 

Recipe By : The Cook's Garden Cookbook

Serving Size : 2 Preparation Time :

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic

1/8 teaspoon salt

4 tablespoons extra-virgin olive oil

1 tablespoon herb vinegar

1/2 teaspoon dijon mustard

1/2 teaspoon maple syrup

chervil

chives

basil

parsley

 

Cut garlic in half, rub salt and garlic inside a wooden salad bowl to

season the bowl. Measure out olive oil and vinegar. Add to garlic and

salt in the bowl and with a whisk, stir to blend, then add mustard, and

maple syrup. Add herbs, if desired, chopped up very small. Allow

dressing to sit in the bowl until ready to use with lettuce and greens.

Marinate thinly sliced cucumbers, sweet onion and tomatoes before adding

greens.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

DRESSING FOR MESCLUN OR ARUGULA

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 8 Preparation Time :

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

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6 sweet roasted red peppers -- skinned & sliced

1/4 cup sherry vinegar

1/3 cup olive oil

2 cups canola oil

3 shallots -- finely minced

salt and pepper -- to taste

 

In blender add roasted red peppers, sherry vinegar, olive oil and canola

oil. Blend until smooth.

 

Pour into a bowl and whisk shallots in by hand. Season to taste.

 

Wash salad greens and spin dry. Make sure all moisture is dried from

leaves, or dressing will not adhere.

 

Place greens in bowl and measure dressing - approx. 2 tbsp per serving

- Toss to coat well. Serve.

 

Store balance of dressing in refrigerator for next time. Makes 3 cups.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

GRILLED SWEET ONION " JAM "

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 8 Preparation Time :

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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4 grilled sweet onions -- peeled & sliced

1 tablespoon butter

1 tablespoon canola oil

1 cup balsamic vinegar

 

Melt butter and oil in a medium skillet, add onions and cook until

onions begin to caramelize.

 

Add balsamic vinegar and continue cooking until liquid has a syrupy

consistency.

 

This is a delicious garnish for grilled vegetables.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

HONEY CITRUS VINAIGRETTE FOR SNOW PEAS & PEA TENDRIL SALAD

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 12 Preparation Time :

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 lemons -- juiced

2 limes -- juiced

4 oranges -- juiced

3 tablespoons ginger -- peeled & grated

2 tablespoons honey

1/3 cup sesame oil

2 cups canola oil

1 bunch chives -- cut finely

salt and pepper -- to taste

 

Place citrus juice in a stainless steel bowl. Add ginger, honey, salt

and pepper.

 

Slowly whisk in the oils until emulsified. Add chives and adjust

seasoning.

 

Steam snow peas until tender, shock in cold water, drain. Toss with pea

tendrils and vinaigrette.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

FAST GRILLED TOMATO SAUCE

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 10 Preparation Time :

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 tomatoes -- cored & grilled

3 tablespoons canola oil

3 limes -- juiced

1 bunch cilantro -- chopped OR

other herbs such as basil or tarragon

salt and pepper -- to taste

 

Take grilled tomatoes and place in food processor. Blend 5 minutes or

until tomatoes resemble a thick tomato sauce. Remove any remaining

chunks.

 

Add canola oil, lime juice, salt and pepper. Add herbs to sauce just

before serving to keep flavors fresh.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

STEWED PLUM TOMATOES WITH ROSEMARY & GARLIC

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 12 Preparation Time :

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons butter

6 cloves garlic

12 tomatoes -- cored & quartered

3 sprigs rosemary -- chopped

2 tablespoons sugar

3 tablespoons sherry vinegar

salt and pepper -- to taste

 

Melt butter in pan. Add garlic and roast for 2-3 minutes. Add

tomatoes, rosemary, sugar, sherry vinegar, salt and pepper. Simmer for

5-7 minutes.

 

Remove garlic cloves and serve.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

ELLEN'S PEACH CHUTNEY

 

Recipe By : The Cook's Garden Cookbook

Serving Size : 20 Preparation Time :

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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3 cups dark brown sugar

2 cups cider vinegar

2 tablespoons chili powder

1 tablespoon salt

2 tablespoons mustard seed

1 onion -- thinly sliced

1 cup crystallized ginger -- snipped in sm. pc.

5 pounds ripe peaches

 

In a large kettle, mix together the sugar and the vinegar and bring to a

boiling point. Stir until sugar is dissolved. Add remaining

ingredients except peaches and mix well.

 

To peel peaches, drop into a kettle of boiling water for 1 minute.

Drain in a colander. Slip off skins. Halve, remove pits, chop

coarsely. Stir into pot with other ingredients.

 

Simmer over low heat until thickened, about 1 hour, stirring frequently

and gently. Fill hot sterilized jars. Water process for 15 minutes.

Remove jars from hot water and cool on rack. Check seals, label

promptly.

 

Busted by RisaG. Posted to Veg-Recipe.

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* Exported from MasterCook Buster *

 

HERBED GOAT CHEESE

 

Recipe By : Cook's Garden Catalog, Spring/Summer '99

Serving Size : 8 Preparation Time :

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 bunch tarragon

1 bunch parsley

1 bunch chervil

1 bunch chives

1 goat cheese log

 

Finely chop the tarragon, parsley and chervil. Snip the chives. Mix

all the herbs together.

 

Place herb mixture in a shallow bowl and roll the goat cheese log until

well coated with herbs.

 

Slice rounds of goat cheese and serve with mesclun salad and roasted

pepper vinaigrette.

 

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Busted by RisaG. Posted to Veg-Recipe.

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