Guest guest Posted March 14, 1999 Report Share Posted March 14, 1999 * Exported from MasterCook * Golden Pear Soup Recipe By : Adapted from " Still Life With Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes (acorn or butternut squash may be substituted.) 4 cups water 1 3 inch stick cinnamon 1 1/2 teaspoons salt 3 large ripe pears (any kind but Bosc) 1 tablespoon butter -- up to 2 1/4 cup plus 2 tablespoons dry white wine 1/3 cup half-and-half or light cream or milk (lowfat or soy okay) A few dashes of ground white pepper Preparation time: 50 minutes Yield: 6 servings Fresh pears and sweet potatoes are pur‚ed together and finished off with touches of cinnamon, white wine, and cream. This unusual soup is slightly sweet, slightly tart, and deeply soothing. It is easy to make, and it's hard to believe something that tastes this good can be be so easy. Steps 1 through 4 can be done ahead of time, and the pur‚e can be refrigerated for a day or two before the finishing touches are added. 1) Peel sweet potatoes (or squash), and cut into small pieces. Place in a large saucepan with water, cinnamon stick, and salt. Bring to a boil, cover, and simmer until tender (about 15 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat. Remove and discard the cinnamon stick. Set aside. 2) Peel and core the pears, and cut them into thin slices. 3) In a heavy skillet, saut‚ pears in butter for about 5 minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover, and simmer about 10 minutes longer over medium heat. 4) Using a food processor with the steel blade or a blender, pur‚e the sweet potatoes (squash) in the cooking water together with the pears-au-jus until smooth. (You may have to do this in several batches.) Transfer to a heavy soup pot or Dutch oven. 5) Add the cream or milk and the remaining 2 tablespoons of wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don't let it boil.) www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Spiced Sweet Potato & Spinach Stew W/ Sugar Plums Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven " Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PERSIAN ALLSPICE*** (enough for 2 batches of stew) 1 tablespoon coriander seeds 1 teaspoon cardamom pods -- up to 2 1 tablespoon cumin seeds 2 teaspoons cinnamon 2 teaspoons turmeric 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon black pepper Grind everything together in a spice grinder until it becomes a fairly uniform powder ***THE STEW*** 2 tablespoons vegetable oil and/or butter -- up to 3 3 cups chopped onion 3 tablespoons Persian Allspice -- (above) 2 teaspoons salt 2 1/2 tablespoons minced garlic 8 cups peeled and cubed sweet potatoes or yams (about 3 pounds) 3 cups orange juice 1 1/2 cups sugar plums or prunes (fresh or dried) pitted and sliced 1 pound fresh spinach cleaned and stemmed OR 1 10-ounce package frozen leaf spinach -- defrosted Preparation time: 1 hour (15 minutes of work) Yield: 6 to 8 servings Every Persian family seems to have its own cherished recipe for khoresh, or stew. In this easy one, sweet potatoes are steeped in orange juice and deeply infused with the heavenly flavor of homemade Persian Allspice. Serve this over basmati rice. * Make the Persian Allspice ahead of time. If you use an electric spice grinder, this will take just minutes. * Get the rice going before you begin. * You can use peaches or nectarines in place of the sugar plums or prunes. 1) Heat the oil and/or melt the butter in a large, deep pot or a Dutch oven. Add the onion, Persian Allspice, and 1 teaspoon of the salt, and saute for about 5 minutes over medium heat. 2) Stir in the garlic, sweet potatoes or yams, orange juice, and remaining salt. Cover and cook over medium heat, stirring occasionally, until the sweet potatoes are tender (about 30 minutes, depending on the size and shape of the pieces). 3) Add the fruit and the spinach, and give it a good stir. Cover and cook over low heat for 10 minutes longer. 4) Serve hot, over basmati rice. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup With Rosemary And Roasted Garlic Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven " Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bulbs garlic 1 1/2 pounds russet potatoes (about 4 medium-sized) peeled and cut into medium-sized chunks 8 additional large cloves garlic -- peeled 6 cups water 2 1/2 cups chopped onion 1 large carrot -- peeled and cut into large chunks 2 teaspoons salt -- (or to taste) A few sprigs fresh rosemary (or a teaball with about 2 teaspoons -- dried) 10 ounces boxed soft silken tofu White pepper to taste Additional sprigs rosemary for garnish -- (optional) Preparation time: 50 minutes (20 minutes of work) Yield: 6 to 8 servings (possibly even more) Roasted garlic is a mild, rich presence in this low-key, creamy soup. It is used in combination with fresh garlic, which is cooked directly into the stock, creating a deep, complex flavor. This soup contains a surprise ingredient: silken tofu, a seamlessly smooth variety that comes vacuum-packed in little cardboard boxes in most grocery stores. It gives the soup an incredible creaminess - better, in this case, than cream itself. Really! 1) Preheat oven to 375ºF. Line a small pie pan with foil. Trim the very tips of the garlic bulbs, then stand them on their bases directly on the foil. Roast until the garlic feels soft when gently squeezed (about 30 minutes, but maybe longer, depending upon the size and density of the bulbs). Remove from the oven and set aside to cool. 2) Meanwhile, place the potatoes in a large saucepan or Dutch oven with the 8 additional cloves of peeled garlic, water, onion, carrot, salt, and rosemary. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes.) Remove from heat; fish out and discard the rosemary. 3) Back to the roasted garlic: When the bulbs are cool enough to handle, break them apart with your hands, and literally squeeze the pulp from each clove into a small bowl. (This task will be a little sticky.) 4) Measure out 2 tablespoons of the roasted garlic, and stir this into the soup, along with the silken tofu, mashed slightly or broken up into pieces. Then transfer the soup--in several batches--to a blender or food processor, and pur‚e each batch until very smooth. Return the pur‚e to another pot, and stir well. 5) Heat the soup gently; adjust salt, and add white pepper to taste. Serve hot, garnished with a sprig or two of fresh rosemary, if available. CONVENIENCE NOTES: Use russet potatoes, rather than creamier ones, like yellow Finn or Yukon gold. The former will whip up more cleanly, and the latter will become too gluey in the blender or food processor. Save time by roasting the garlic while the potatoes cook. You'll probably end up with more than enough roasted garlic paste. Use any extra for spreading on toast or baked potatoes, or any other creative application you can think of. This soup keeps well for about 5 days if stored in a tightly covered container and refrigerated. It reheats just fine. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spoon Bread Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil or butter or oil spray for the pan 3 cups milk -- (lowfat OK) 1 cup white or yellow cornmeal 1 teaspoon salt (a little less if adding cheese) 1/4 teaspoon black pepper 1 cup minced scallions -- (about 1 bunch) Red pepper flakes to taste -- (optional) 4 eggs 1/3 cup sharp or mild grated cheese -- optional (parmesan or cheddar or jack) optional Preparation time: 40 minutes (10 minutes of work) Yield: 4 main-dish servings (6 side-dish servings) With its origins in the Deep South of the United States, Spoon Bread is a soft, custardy corn bread that can literally be eaten with a spoon. Some recipes call for separating the eggs, beating the whites until stiff, and then folding everything together, much as you would a souffle. This quick version skips all those steps, but the results are just as light. * Serve Spoon Bread plain or with a spoonful of Summer Fruit Salsa on the side. 1) Preheat oven to 400 degrees F. Lightly grease or generously spray an 8 X 8-inch baking pan. 2) Pour the milk into a medium-sized saucepan, and place it over medium heat until it just reaches the boiling point. Turn the heat down, and whisk constantly as you sprinkle in the cornmeal. Cook, whisking, for 5 minutes over low heat, stirring constantly. Remove from heat, and stir in the salt, black pepper, scallions, and red pepper flakes, if desired. 3) Beat the eggs well, and stir them into the cornmeal mixture, along with the optional cheese (or not). Mix well, then transfer the batter to the prepared pan. 4) Bake for 30 minutes, or until firm in the center. Cut into squares, and serve hot or warm. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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