Oven Roasted Parmesan Fingerling Potatoes serves 4-6
Ingredients:
2 lbs. Fingerling Potatoes 1 stick butter (or 3 tbs. olive oil)
1/4 cup Grated Parmesan Cheese Salt and Pepper
1/4 cup All Purpose Flour
Directions:
1. Preheat an oven to 375 degrees
2. In a small plastic bag put flour, cheese, salt and pepper to taste and shake to mix together well.
3. Wash Fingerling Potatoes and drop them into the bag mixture. Shake the bag to coat the fingerling potato pieces on all sides.
4. Melt butter and pour on flat baking dish, arrange fingerling potato pieces on dish. Cook 375 degrees for approximately 15 minutes, turn each piece and cook another 15 minutes until golden brown. Serve immediately.
Roasted Kohlrabi
serves 4
Ingredients:
4 kohlrabi bulbs, peeled salt and pepper to taste
1 tablespoon olive oil 1/3 cup grated Parmesan cheese
1 clove garlic, minced
Directions:
1. Preheat an oven to 450 degrees F.
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with parmesan cheese. Return to the oven to allow the parmesan cheese to brown, about 5 minutes. Serve immediately.
Winter Squash and Leek Soup
Ingredients:
4 tbs. butter
1 small onion, finely chopped
2 medium leeks, trimmed, washed, and thinly sliced
2 acorn squash, peeled and cut into 1-inch chunks (butternut squash or pumpkin may be substituted)
4 cups water
salt and freshly ground black pepper to taste
Cooking Instructions:
1. In the bottom of a large saucepan, melt the butter. Spread the onions and the leeks in an even layer over the bottom of the pan and cover with a sheet of parchment or waxed paper. Sweat the onion and leeks over very low heat until soft and translucent, 15 to 20 minutes.
2. Remove the waxed paper. Add the squash and water. Bring to a boil, lower to a simmer, cover and cook until the squash is very soft and can be mashed with the back of a spoon.
3. Remove from heat. In the workbowl of a food processor, puree the soup in small batches until very smooth. Or press through a fine-meshed sieve.
4. Reheat the soup and season with salt and freshly ground black pepper to taste. Serve hot.
Pan-Steamed Asian Greens with Shitake Sauce
Makes 4 servings
Ingredients:
1 ounce dried shitake mushrooms
1/4 cup dry sherry
2 tablespoons soy saucee
1 tablespoon minced garlic
2 teaspoons sugar
2 teaspoons cornstarch
Directions:
1. Rinse mushrooms and place in a bowl; cover with 2 cups hot water. Let soak until soft, about 20 minutes. Lift mushrooms out and squeeze their liquid into a bowl; reserve liquid. Cut off and discard tough stems from mushrooms, thinly slice caps.
2. Carefully pour 3/4 cup of the mushroom-soaking liquid into a 1 to 2 quart pan, leaving sediment behind. Add sliced mushrooms, sherry, soy sauce, garlic, and sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until mushrooms are tender to bite, about 5 minutes.
3. In a small bowl, mix cornstarch with 2 tablespoons water; add to mushrooms and stir until boiling.
4. Arrange hot greens on a platter. Spoon mushroom sauce in a band over the top.