Guest guest Posted March 19, 1999 Report Share Posted March 19, 1999 * Exported from MasterCook * Savory Corn Cakes 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 -------- ------------ -------------------------------- 2 teaspoons butter 1/4 cup finely minced red bell pepper 2 cups corn 1/4 cup minced scallions 1/2 cup cornmeal 1/2 cup unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup buttermilk Oil or butter for the pan ***OPTIONAL TOPPINGS*** Cilantro leaves Chipotle Cream -- (recipe follows) Preparation time: 20 minutes Yield: About a dozen 4-inch corn cakes You can whip up these little gems in just 20 minutes, any time of day or night. They can be a light supper in and of themselves, or a first course or side dish for a more complex meal. * Frozen, defrosted corn works perfectly well in these pancakes. 1) Melt the butter in a small skillet. Add the bell pepper and corn, and saute over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside. 2) Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center. 3) Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture from Step 1 into the well in the center of the dry ingredients, and stir briefly until everything is combined. (Don't overmix.) 4) Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream, if desired. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simplest Tomato Salad Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 4 scallions -- minced 2 pounds ripe firm tomatoes 1/2 teaspoon salt -- (or to taste) Freshly ground black pepper Preparation time: 10 minutes Yield: 4 to 6 servings Here is a minimalist recipe for enhancing the natural brilliance of vine-ripened tomatoes. It calls for dressing them with a small amount of warmed, scallion-infused olive oil, then finishing the dish with a little salt and pepper. Rather than overshadowing the flavor of the tomatoes, this treatment augments it beautifully. * Simplest Tomato Salad tastes best if eaten shortly after it is assembled. * I like it at room temperature. 1) Heat the olive oil in a small skillet over medium heat. Add the scallions, and saut‚ for about 5 to 8 minutes, or until the scallions are completely wilted. Set aside to cool for about 5 minutes. 2) Meanwhile, cut the tomatoes in half; squeeze out and discard the seeds. Cut the tomatoes into bite-sized chunks, and place them in a medium-sized glass or ceramic bowl. 3) Pour the scallions and oil over the tomatoes, and sprinkle on a little salt and a fair amount of black pepper. Stir gently and serve right away at room temperature, or cover tightly and chill. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Vegetable Salad Recipe By : Adapted from " Still Life with Menu Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound baby carrots 1/2 pound fresh green beans as slender as possible 1/2 pound snow peas 8 small red potatoes -- up to 10 1 small head cauliflower 1 small yellow summer squash -- (1 to 2) 1/2 pound asparagus pencil thin if possible 2 medium clove garlic -- minced, up to 3 1/4 cup extra virgin olive oil 1 teaspoon salt black pepper -- to taste 4 tablespoons mayonnaise -- (optional), up to 5 Minced fresh basil Minced fresh tarragon Minced fresh marjoram Minced fresh dill Minced fresh chives 1/2 cup fresh lemon juice The ideal vegetables for this salad are the most angelic: miniature squash, baby carrots, slender green beans, flat snow peas, pencil-thin asparagus, etc. So use the loveliest vegetables you can find. Also, feel free to make substitutions as necessary. This is a very flexible recipe. The salad can be assembled a day in advance. Just hold off on adding the lemon juice until shortly before serving. (If the vegetables sit too long in an acidic substance, their colors will fade.) Preparation time: about 45 minutes, plus time to chill. Yield: 5 or 6 servings. 1) Prepare the vegetables: Trim both ends of the carrots, green beans, and snow peas. If desired, cut them in half. Or leave them whole. Halve the potatoes, separate the cauliflower into 1-inch pieces, and slice the squash. Snap off and discard the coarse lower ends of the asparagus. Cut off the tips, and slice the middle parts into 1 1/2-inch pieces. 2) Steam the potatoes until just tender, about 10 to 15 minutes. While potatoes are cooking, place the garlic and olive oil in a large bowl. When the potatoes are done, transfer them - still hot - to the bowlful of garlic and oil. 3) Steam the carrots, cauliflower, and green beans together until just tender, for about 8 to 10 minutes. Refresh under cold water, drain well and transfer to the bowl. 4) Steam together the asparagus, snow peas, and squash until just al dente. (This will take less than 5 minutes.) Add to the rest of the vegetables, and mix gently. 5) Add remaining ingredients, except for the lemon juice, and stir again. Cover tightly and chill until very cold. 6) Stir in the lemon juice within about 15 minutes of serving time. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Fruit Salsa Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe mango -- peeled and pitted 10 good strawberries 2 perfectly ripe nectarines -- pitted 1 cup fresh raspberries (or frozen unsweetened raspberries defrosted but not drained) 1/4 teaspoon salt 1 tablespoon minced fresh ginger 3 tablespoons fresh lime juice 1 tablespoon cider vinegar OR unseasoned rice vinegar 1 tablespoon sugar 1/2 teaspoon red pepper flakes Preparation time: 10 minutes Yield: 4 cups According to recent surveys, salsas are outselling ketchup in many supermarkets across the United States. Common though salsas are becoming, you're unlikely to find this one in any store - but if you did, it would undoubtedly put ketchup out of the running. It's a refreshing all-fruit version, easy to make and freezable for your year-round pleasure. * Serve this as you would any chutney or fruit sauce. You can spread it on toast and melt some cheese on top, or even spoon it over yogurt or ice cream. And for a lovely, light brunch, try it next to a serving of Spoon Bread. * Frozen raspberries work as well as fresh ones in this recipe. Use the unsweetened - or barely sweetened - kind that comes in sealed plastic bags. 1) Mince the mango, strawberries, and nectarines, and place them in a medium-sized bowl. 2) Add the remaining ingredients and mix well. 3) Transfer to a container with a tight-fitting lid and refrigerate. Use as desired. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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