1 very large bunch of Tuscan Kale (16 loosely packed cups once cleaned and chopped)
4 tablespoons good quality extra virgin olive oil
5 large cloves fresh garlic, peeled but left whole
2 pints grape tomatoes
2 tablespoons balsamic vinegar
To clean the Tuscan kale, grab the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.
In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.
Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.
Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.
Sprinkle on the vinegar, toss then serve immediately
Thank you Family Feast for this great recipe
Makes 6 servings
2 roasted red peppers
3 pink grapefruit
½ small red onion
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon grapefruit juice
1/8 teaspoon salt
3 drops Tabasco sauce
6 cups mixed lettuce (bibb, red leaf, radicchio, and romaine)
18 black olives
Freshly ground pepper to taste
Cut the peppers into wide strips. Section the grapefruit, slice the onion very thin, and place the peppers, grapefruit sections, and onions into a large bowl. In another bowl, whisk the olive oil, lemon juice, lime juice, salt, and Tabasco sauce together and pour over the grapefruit mix. Let the mixture stand for 2 hours, then add to the lettuce, toss, and garnish with olives and black pepper. Enjoy!
COMICE PEAR TORTE
Preheat the oven to 350°. Mix together the butter, vanilla, 1/2 cup sugar, egg yolks, cornstarch, flour, and baking powder. When well blended, press the mixture into the bottom and sides of a greased 8-inch square or 9-inch round baking pan.
In a bowl, mix the pears with the remaining 3 tablespoons sugar and the cinnamon until the fruit is well coated. Pour on top of batter and bake for approximately 55 minutes or until well browned.
Serve hot or cold.
½ pound (2 sticks) butter
3 cups all-purpose flour
3 cups sugar
1 cup sour cream
½ teaspoon baking soda
1 teaspoon vanilla extract
Rind of one orange, grated
5 tablespoons fresh navel orange juice
1½ cups confection sugar
2 tablespoons fresh navel orange juice
1 tablespoon navel orange rind, grated
Preheat oven to 325 degrees. Butter and flour a tube pan and set aside. In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each addition. Add extract, navel orange rind, and navel orange juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then release and cool completely on a wire rack. Mix together icing ingredients with a whisk until the mixture has a thick liquid consistency.
Drizzle over cake while still warm.
Cranberry Nut Bread Ingredients
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup orange juice
2 tablespoons vegetable oil
1 tablespoon grated orange peel (optional)
1 egg, well beaten
1 ½ cups fresh or frozen cranberries
½ cup chopped walnuts
Preheat oven to 350°. Grease and lightly flour a 9x5 inch loaf pan. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Stir in orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
Cool on rack for 20 minutes. Remove from pan and cool completely.
2 wax turnip ( 1 - 1-1/2 lb each)
4 tablespoon of melted butter
Salt & pepper to taste
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon of freshly ground nutmeg
In a large pot of boiling salted water, blanch the beans until bright green, about 3 minutes; drain and pat dry. In a very large, deep skillet, cook the shallots in the olive oil over moderate heat until they are softened, about 5 minutes. Add the beans and cook, tossing, until heated through. Add the lemon juice and walnuts, season with salt and pepper and serve.
Thank you Food & Wine
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter, water and oil and mix well. If needed, add more water or oil to make stuffing very moist.Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed. Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes.
8 medium-sized sweet potatoes ( yam), peeled and cut into chunks
1/2 cup sugar
1/2 cup ( 1 stick) unsalted butter, melted
1 - 8 ounce can sweetened condensed milk
1/4 cup flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 unbaked 9-inch pie shells
Preheat the oven to 450 degrees
In a large saucepan of water, boil the sweet potatoes until fork tender.
Drain and place in a large bowl. Using a fork or ricer, mash the potatoes. Add
the sugar, eggs, butter, milk and flour., and blend well. Add the vanilla and
lemon extract and beat with a wooden spoon until light and fluffy.
Fill the pie shells with the potato mixture and bake for 15 to 20
minutes, or until the tops are light brown.
Serve warm or cold, with whipped cream or ice cream if desired.
This recipe is from an old family friend who is long gone, but her recipe
lives forever, thanks Catherine
Heat oven to 375°
Break cauliflower into florets rinse and put into pot. Add 1 cup of water. On medium-high heat, steam until fork tender. Do not overcook. Cauliflower should be on the firm side.
Drain and put back into pot and add melted butter, olive oil, garlic powder and salt and pepper to taste. Mix gently until fully coated and place in roasting pan. Sprinkle with grated cheese and roast in oven for approximately 20 minutes.
2 heads of broccoli
1 pound Velvetta cheese
1/2 cup milk
2 tablespoons chopped onions
2 tablespoons diced red bell pepper
1 1/2 cups Ritz cracker crumbs
3 tablespoons butter or margarine
PREHEAT THE OVEN TO 375 DEGREES
In a large saucepan, steam the broccoli until fork tender.
In a small saucepan, melt the cheese on low heat, then
add the milk, onion, and bell pepper. Stir until well blended.
Layer the ingredients in a large casserole, beginning with
the melted cheese, then adding the broccoli and sprinkling
with the cracker crumbs. Dot the crumb layer with butter
and repeat. Sprinkle the final layer with additional
cracker crumbs. Cover and bake for 20 minutes, then uncover
the casserole and bake an additional 5 minutes, until the
crumb topping is lightly browned.
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving 3
4 strips thick-cut pancetta
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper
Makes 6 to 8 servings
6 Large Apples ( A mix of different apples is great)
3 Tablespoons sugar
3 Teaspoons ground cinnamon
2 Teaspoons instant tapioca
1 Baked 9-inch pie shell
2 Tablespoons unsalted butter
1 1/2 cups flour
1 Teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup ( 1 1/2 sticks) butter
Preheat the oven to 375*F
Peel, core, and slice the apples and place in a large bowl. Add the sugar,
cinnamon, and tapioca and stir together until the apples are well coated.
Spoon the apple mixture into the pie shell. Dot with butter or margarine
and set aside.
For the crumb topping, place the flour, cinnamon, and sugar in a large
bowl and cut in the butter with a pastry blender or two knives until the
mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.
Bake the pie for 40 to 45 minutes.
Enjoy the Taste of Fall
In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally. In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve.
Break apart broccoli into florets. You can also cut up stems. Steam broccoli until fork tender. Do not over cook. In a large bowl put in broccoli. Squeeze the juice of the lemons and add the olive oil. Sprinkle with salt and pepper and stir until well coated. You can either serve it at room temperature or refrigerate.
In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over broccoli and stir until well coated. Chill and serve.