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RECIPE ROUNDUP
Farmers’ Bounty
By Shannon Oelrich
In warmer months when our local farmers’ market is open, I love browsing the selections for what’s plump and fresh. If you start with the best produce, you don’t have to do much to make the meal you prepare with it stand out. I’m especially crazy for fresh black-eyed peas and those wonderful heirloom tomatoes that put the grocery store’s offerings to shame. (Green zebra, brandywine and yellow pear are my favorites.) If you’re a gardener with a plot in the yard, this is the time of year you start to feel downright wealthy.
The Culinary Institute of America, the venerable cooking school that has been turning out chefs for more than 60 years, recently published a cookbook simply called Vegetables. The more than 170 recipes in the book highlight preparations for fresh vegetables from soup to pickling. In an extensive “Vegetables 101” section, you can learn about selecting the best vegetables (eggplants should have firm, glossy skin and unwilted leaves), storing fresh produce (yellow squash should be kept in the refrigerator for four to five days) and special techniques for vegetable cookery. Here is a fantastic recipe from the book.
CHILLED ASPARAGUS WITH MUSTARD HERB VINAIGRETTE
2 pounds asparagus
2 tablespoons white wine or cider vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped tarragon leaves
Salt and pepper as needed
Dash onion powder
Dash garlic powder
1/4 cup extra-virgin olive oil
Bring a large pot of salted water to a rolling boil.
Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.
Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates.
Makes 8 servings.
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HOME COOKING
Recipe Contest Winner: Sheena Hurta, Sam Houston Electric Cooperative
Prize-Winning Recipe: Turnip Greens Casserole
I’ll bet you’re as surprised as I was to see a turnip greens casserole coming in at No. 1. However, I urge you to try this simple dish, which showcases all parts of a turnip. The only additions are butter, salt and pepper, but in this case, the whole is more than the sum of its parts. Serve as a side with meatloaf or a Sunday ham. It’s an easy way to get your vegetables and starch in one shot.
COOK’S TIP: If you’re lucky enough to have fresh turnips for the Turnip Casserole Recipe, use 10 turnips and the tops from them rather than the loose turnips and separate bag of greens that you’d get from the grocery store.
TURNIP GREENS CASSEROLE
1 large bag (1 pound) turnip greens
10 turnips
3 tablespoons butter, divided
Salt and pepper
Preheat oven to 400 degrees. Wash greens and turnips thoroughly. Chop greens, put in pot and add water just to cover. Peel turnips and chop in large chunks. Place turnip chunks in different pot and add water just to cover. Add 2 teaspoons salt and 1 teaspoon pepper to each pot. Bring both to rapid boil, then lower to simmer until tender, about 20 minutes.
Strain greens and press out water. Place at bottom of small casserole dish. Taste and adjust seasoning as needed. Strain turnips well, mash with 2 tablespoons butter. Taste and adjust seasoning as needed.
Spread mashed turnips over greens and dot with 1 tablespoon butter. Put in oven, uncovered, until lightly browned, 20-30 minutes. Serve hot. Serves 6.
Serving size: 1 large serving spoonful. Per serving: 123 calories, 2.8 g protein, 5.6 g fat, 16.5 g carbohydrates, 242 mg sodium, 15 mg cholesterol
EGGPLANT AND ZUCCHINI
1 medium eggplant, chopped
6 medium zucchini, chopped
2 slices bacon, chopped
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup rosé wine
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika
Preheat oven to 325 degrees. In saucepan, boil eggplant and zucchini in salted water until tender-crisp, about 10 minutes. Drain and set aside.
In skillet, fry bacon until lightly browned. Add onion and garlic and sauté for 15 minutes. Put bacon mixture and vegetables in buttered, 3-quart baking dish. Add remaining ingredients and mix well. Bake 40 minutes. Serve warm. Serves 10.
Serving size: 1 cup. Per serving: 83 calories, 4.4 g protein, 2 g fat, 11 g carbohydrates, 243 mg sodium, 4 mg cholesterol
John and Shari Rudy
Pedernales Electric Cooperative
ROASTED TOMATOES AND FARFALLE
2 cloves garlic
2 cups fresh Italian bread crumbs
1/4 cup fresh oregano, finely chopped
1/4 cup fresh basil, finely chopped
1/2 cup plus 2 tablespoons extra virgin olive oil
2 pounds ripe red tomatoes
1 pound farfalle (bowtie pasta)
Salt and pepper to taste
Parmesan cheese
Preheat oven to 375 degrees. In large bowl, mash garlic, add bread crumbs and toss. Add oregano, basil and 1/2 cup of olive oil and toss again.
Cut tomatoes in half lengthwise, then seed and core them. Drizzle 1 tablespoon olive oil over the bottom of a heavy casserole dish, then place tomatoes in it, cut side up. Spoon bread crumb mixture into the tomatoes, sprinkle with salt and pepper and drizzle 1 tablespoon oil over top. Bake for 1 hour.
When tomatoes have baked 40 minutes, bring pot of salted water on stove to boil for pasta. When tomatoes have finished roasting, remove from oven and allow to cool. Cook pasta until al dente, then drain. Chop tomatoes while in casserole. Transfer pasta to casserole, then mix tomatoes and pasta well. Serve immediately with Parmesan to taste. Serves 6.
Serving size: 1 cup. Per serving: 533 calories, 12.7 g protein, 21.3 g fat, 71.7 g carbohydrates, 114 mg sodium, trace cholesterol
Juanita Garcia
Pedernales Electric Cooperative
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RECIPE CONTEST
October is the height of PECAN season. The versatile nut is good for more than just pie—it can be featured in each course, from salad to dessert. Send us your recipes featuring Texas’ official health nut. The deadline is June 10.
Send recipes to Home Cooking, 2550 S. IH-35, Austin, TX 78704. You may also fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please include your name, address and phone number, as well as the name of your electric co-op. The top winner will receive a copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.
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