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| Romanesco Pasta 1 lb. capellini pasta 2 cups heavy cream 2 cups romanesco 1/3 cup olive oil 8-10 cloves garlic, peeled 1 lb. fresh clams ½ cup white wine salt and pepper to taste chopped fresh parsley Heat the oven to 375 degrees. Break capellini into 3 inch pieces. Arrange pieces in an even layer on a rimmed baking sheet. Toast in oven until golden brown. Remove from oven and set aside to cool. Heat broiler; then in a small saucepan on the stove stir together, the heavy cream, and saffron. Whisk to dissolve saffron; bring to a boil over high heat. Remove from heat and stir in romanesco florets and set aside. In a medium straight sided skillet heat olive oil and garlic over low heat until garlic begins to soften. Add clams, wine, and capellini to the skillet. Season with salt and pepper to taste; then, increase the heat to medium, cover skillet and cook for 4 minutes. Most clams should be opened. Remove from heat and discard an unopened clams. Carefully divide clam and pasta mixture between four oven proof dishes, filling each about half full. Top with romanesco and cream sauce. Transfer dishes to oven and broil until golden brown. Garnish with chopped parsley and serve warm. Baked Beets and Shallots 3 large beets, peeled and quartered 3 shallots, peeled ½ tbsp. olive oil 1/3 cup dry red wine 1 tsp. chopped fresh thyme ½ tsp. hot pepper flakes salt and pepper 1 tbsp. honey 1 ½ tbsp. balsamic vinegar 1 green onion, chopped Preheat oven to 375 degrees. Place beets and shallots in a 9x13 oven proof dish. In a bowl, whisk together the olive oil, wine, thyme, pepper flakes, salt and pepper. Pour over beats and shallots; toss evenly to coat. Cover dish with foil and bake for 1 hour. Remove from oven. Combine honey and vinegar and drizzle over the beets and toss together. Bake uncovered for another 15 minutes until beets are glazed and tender. Adjust seasoning if necessary then sprinkle the top with green onions. Pavlova 3 large egg whites 1/3 cup sugar 1 tsp. white distilled vinegar 1 tbsp. boiling water 2 cups whip cream 2 cups kiwi, slice 1 tsp. vanilla ¼ cup powdered sugar, optional Preheat oven to 475 degrees. Cover a baking sheet with foil and spray lightly with cooking spray. Beat egg whites to form stiff peaks. Add sugar slowly and continue beating. When stiff, add vinegar and water. Continue beating until glossy surface begins to fade and mix is stiff. Spoon meringue onto sheet. Shape into a circle 1 ½ inches thick. Form a slight indentation in the center, making sides higher. Place meringue in oven, shut door and turn off heat. Leave for 1 hour. Check texture of meringue. It should be hard with not soft spots. If soft in the center, heat oven to 250 and leave meringue in until completely dry. Whip cream and spread on meringue. Top with the kiwi. Roasted Beet and Citrus Salad From Cooking Light ½ lb beets ¼ cup orange juice 1 tbsp. cider vinegar 1 tbsp. olive oil 1 tsp. honey ¼ tsp. salt ¼ tsp. freshly ground pepper 1 garlic clove, minced 7 cups mixed green salad 1 ½ cups tangerine or orange sections 2 tbsp. shaved fresh parmesan 1 tbsp. coarsely chopped walnuts, toasted Preheat oven to 400 degrees. Leave root and 1 inch stem; scrub with a brush. Place beets in foil and bake at 400 for 45 minutes or until tender. Cool beets slightly. Trim off beet roots and rub off skin. Cut beets in half. Combine orange juice and next 6 ingredients(through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon and set aside; reserving orange juice mixture in a bowl. Add salad greens and beet greens to bowl; toss well. Place 1 cup greens on each of the 6 salad plates; top each with 1 ½ cups beets, ¼ cup tangerine sections, 1 tsp. cheese, ½ tsp. nuts. Serve immediately. Kohlrabi Salad 1 large kohlrabi, finely grated 1 apple, grated 1 clove garlic 2 small carrots, finely grated ½ red onion, cut into cubes 2 tbsp. cider vinegar 2 tbsp. toasted cashew nuts salt and pepper to taste 3 tbsp. olive oil 2 cups mixed greens Mix the vinegar, salt, and pepper in a salad bowl and whisk in the oil slowly. Add the vegetables, toss and sprinkle with toasted cashews. Apple Cake with Lemon Sauce 2 cups flour 4 tbsp. baking powder 3 tbsp. sugar ½ tsp. salt 2 tbsp. butter 1 egg, beaten 1 1/8 cups milk 4 large apples, peeled, cored and sliced 2 tbsp. sugar ½ tsp. cinnamon Lemon Sauce: 1 cup sugar 3 tbsp. cornstarch 1 pinch salt 2 cups boiling water zest of 1 lemon juice of 1 lemon 1 tbsp. butter Sift together flour, baking powder, 3 tbsp sugar, and salt. Cut butter into dry mixture. Add egg and milk and mix well. Pour batter into a greased 8x8 inch pan. Cover top with neat rows of apple slices. Mix 2 tbsp. sugar with cinnamon and sprinkle over apples. Bake 25-30 minutes at 400 degrees. Shortly before serving, make lemon sauce; Mix sugar, corn starch and salt. Stir in boiling water gradually. Bring to a boil. Cook until thick and clear, stirring constantly. Remove from heat and stir in lemon zest and juice and butter until butter melts. Serve cake with hot lemon sauce. Tangerine Nut Bread ½ cup butter, at room temperature ¾ cup sugar 2 eggs, at room temperature 1 tbsp. grated tangerine rind 1 ¼ cup all-purpose flour 1 ½ tsp. baking powder ¼ tsp. salt ½ cup coarsely chopped walnuts 1 tbsp. flour ½ cup milk Glaze: 3 tbsp. freshly squeezed tangerine juice 3 tbsp. sugar Preheat oven to 350 degrees. Grease a lightly and lightly flour 8 ½ by 4 ½ inch loaf pan or two 5 ¾ by 3 ½ inch loaf pans. In a large mixing bowl, cream the butter and ¾ cup sugar together until blended. Add the eggs and beat until fluffy and light. Add the tangerine rind. In another bowl, stir the 1 ¼ cups of flour and baking powder and salt together until blended. Toss the walnuts with 1 tbsp. of flour until all the pieces are lightly coated. blend the flour mixture into the creamed mixture alternately with the milk. Fold the walnuts into the batter until blended. Turn into the prepared pans or pan. Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done. Meanwhile, combine the juice and sugar in a small pan to make the glaze. Heat just until the sugar is dissolved. Poke the hot loaves with a skewer or toothpick in several places and pour syrup over them. Cool in the pan for 10 minutes, then remove and finish cooling on a rack. |