Thursday, October 30, 2008

extra recipes

Here's a view from the lake in Canada, and some recipes...

I’ll admit, I have not tried this recipe, but it intrigues me:

Green Tomato Pie
6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
pastry to 9-inch 2-crust pie

Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.

4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lbwithout)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash
Special equipment: a 17- by 12- by 1-inch shallowheavy baking pan
Put oven rack just below middle position and putbaking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for15 minutes while turkey roasts, then roast vegetablesunderneath turkey.) Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme,1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes. Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoonthyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl. Stir kohlrabi, turning it, then push it to one side of pan. Add squash to opposite side of pan and roast, stirringand turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added). Toss vegetables to combine and transfer to a dish.

(sounds great, thanks Angela)

Steamed Chicory (from The Real Dirt on Vegetables by John Peterson) serves 4

3 Tbsp. raisins 1 lb. Chicories ¼ cup extra virgin olive oil
2 cloves garlic 3 Tbsp. pine nuts Salt and freshly ground pepper

1. Put the raisins in a bowl and cover with boiling water. Set aside to plump, then drain.
2. Put the chicory in a steamer basket, set over 1 ½ inches boiling water, and cover. Steam until just wilted, 2 to 4 minutes. Transfer to a colander to drain.
3. Heat oil in a large skillet over medium high heat. Add the garlic and pine nuts and cook until the pine nuts begin to brown (maybe three minutes).
4. Give the greens a few chops on a cutting board, then add them to the skillet and stir until the greens are well coated with the oil. Remove from heat and stir in raisins. Add salt and pepper to taste.

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