Guest guest Posted March 18, 1999 Report Share Posted March 18, 1999 Christine asked who wrote Still Life with Menu. Mollie Katzen is the author. Kathleen * Exported from MasterCook * Kale Crunch Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven " Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- A little olive oil or oil spray for the -- baking tray 1 giant bunch fresh kale -- (about 1 pound) stemmed and minced 2 tablespoons grated parmesan -- (optional), up to 3 Preparation time: 30 minutes (10 minutes of work) Yield: 2 to 4 cups (depending on how long you leave it in the oven) Try these fascinating, sophisticated " chips " for snacking or for sprinkling on just about any savory dish. Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage, which i s also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it. 1.Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil. 2.Add the kale, and spread it out as much as possible. 3.Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.) 4.Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container-no refrigeration necessary. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Tomato Sauce Recipe By : Adapted from " The Enchanted Broccoli Forest " Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASIC SAUCE*** 2 pounds ripe tomatoes -- , up to 3 peeled and seeded (see instructions that follow) 1/2 teaspoon salt 1 large clov garlic -- minced 3 tablespoons extra virgin olive oil -- up to 4 1 tablespoon red wine or balsamic vinegar -- up to 2 12 leaves fresh basil -- minced up to 15 freshly ground black pepper to taste many additional additions and embellishmen embellishments, use all--or none: 1/2 pound fresh mozzarella cheese 1/2 cup Nicoise olives 1/2 cup minced red onion 1/2 cup minced fresh parsley 1 tablespoon minced anchovies -- up to 2 1 tablespoon capers -- up to 2 3 tablepsoons lightly toasted pine nuts -- up to 4 Preparation time: 15 minutes to prepare, plus at least 30 minutes to rest before serving Yield: 5 or 6 servings (plenty for 3/4 pound dried pasta after it is cooked) This is a simple uncooked tomato sauce to make in the heart of the tomato season. Use it for pasta or rice, or just serve it as an appetizer with some fresh, crusty bread to mop up the juices. (It's really that good!) 1) Cut the tomatoes into bite-sized pieces and place in a medium-large bowl. NOTE: You don't have to peel and seed the tomatoes if they are very small and " tight " . 2) Add all other ingredients, and stir gently. Cover and let marinate--in the refrigerator or at room temperature--for at least 30 minutes. 3) Add room temperature sauce to hot pasta or rice, and serve right away. TO PEEL AND SEED TOMATOES: * Bring a medium-sized saucepan of water to a boil, then lower the heat to a simmer. * Core the tomatoes and drop them into the water for a slow count of 20. (Or just count to 10 if they are quite ripe.) * Retrieve them and peel off and discard the skins. Cut them open and squeeze out and discard the seeds. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Puree Of Watercress, Mushroom, Leek And Potato Soup Recipe By : Adapted from " Still Life with Menu Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or oil 1 medium-sized leek -- (1-inch diameter), cleaned and chopped 1/2 pound mushrooms -- coarsely chopped 1 1/2 teaspoons salt -- (or to taste) 3 fist-sized potatoes cut into small chunks, up to 4 (peeling is optional) 4 cups water 2 large clov garlic -- peeled 2 large bunc fresh watercress -- chopped (about 2 cups loosely packed) ***OPTIONAL*** 1 cup milk -- at room temperature (can be lowfat or soy) Freshly ground black pepper -- to taste Sour cream and/or 1 thin strips red bell pepper -- for garnish Preparation time: 40 minutes Yield: about 6 servings (a little more, if you add the milk) Try this very simple, rich-tasting puree of vegetables, which tastes delicious with or without milk added. The watercress is a spunky presence which gives the soup a peppery edge. Go ahead and make this several days ahead of time. It keeps and reheats beautifully. * This soup is lowfat and possibly vegan (if you use oil and soymilk). * The vegetable quantities are somewhat flexible, so don't worry if you don't have exact amounts. 1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over medium heat. 2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender. Remove from heat. 3) Puree the soup in a blender or a food processor (or directly in the pot with a hand blender). Add the watercress, bit-by-bit, as you pur‚e, until it is all incorporated and the soup is smooth. Taste to correct salt. 4) You can serve this hot, at room temperature, or cold. If you're serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end. If you are serving this room temperature or chilled, add the milk at any time. 5) Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished look. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Beets And Carrots W/Tart Grapefruit Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Allow about 3 beets per serving Allow about 1 medium-sized carrot (or a handful of small ones) per person TART GRAPEFRUIT GLAZE 1 cup grapefruit juice 1 tablespoon unseasoned rice vinegar 2 tablespoons plus 2 teaspoons real maple syrup 1 tablespoon cornstarch This is a delicious way to dress up roasted vegetables with a huge hit of zingy flavor, and without adding any fat. Here's the Idea: Roast carrots and beets until they are fork-tender. Serve them hot, warm, or at room temperature, coated with a generous drizzle of Tart Grapefruit Glaze. Logistics: The beets need to roast for about 1 hour, whereas the carrots only need about half that much time, or less. You can give the beets a head start on one tray, and then put the carrots into the oven on a second tray when the beets are about half-done. Check with a fork periodically to see if the vegetables are tender. This is an inexact science - you decide when they're ready. Make the glaze when the vegetables come out of the oven. It only takes about 10 minutes. ROASTED BEETS Allow about 3 beets per serving, depending on the size. Preheat oven to 400ºF. Use small or medium-sized beets (1- to 2 inch-diameter). Trim the greens but leave on the stems. Place the beets in a small pan with a splash of water, and cover tightly with foil. Roast for 1 hour, or possibly longer. They're done when a fork slides in easily. Cool to room temperture, then rub off the skins, and cut into bite-sized pieces, if desired. NOTE: If you are roasting red and yellow beets at the same time, keep them separate, so the yellow ones won't get irreparably stained. ROASTED CARROTS Allow about 1 medium-sized carrot (or a handful of small ones) per person. Preheat oven to 400ºF. Brush a baking tray with olive oil. Cut larger carrots into 2-inch lengths; leave small ones whole. Roll the carrots around on an oiled baking tray until they are lightly coated, then roast for 15 to 30 minutes (depending on the size and thickness of the carrots), or until done to your liking. Serve at any temperature. TART GRAPEFRUIT GLAZE 1.Whisk together grapefruit juice, vinegar, and maple syrup. 2.Place the cornstarch in a small saucepan, and dizzle in the liquid, whisking until all the cornstarch is dissolved. 3.Place the pan over medium heat, and heat just to the boiling point, whisking frequently. Turn the heat down, and cook, stirring often, until thickened (3 to 5 minutes). Remove from heat. 4.Drizzle the hot glaze over hot, warm, or room-temperature roasted vegetables. Preparation time: 10 minutes Yield: 1 generous cup glaze (enough for 4 to 6 servings of roasted vegetables) www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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