sauce:
Cover beans with water. Add onion and boil on medium heat until tender.
Fry chopped salt pork until crisp. Add garlic and onion. Saute. Add tomato sauce, sugar and water. Simmer together while beans are cooking.
When beans are tender, add sauce to beans and simmer one more hour. Add salt if desired.
Mix milk and vanilla. Tie spices in cheesecloth bag and place in milk. Heat slowly.
Beat together eggs and 6 T sugar. Carmelize 1/3 C sugar over medium heat in pan. Remove spices from milk and slowly beat milk into eggs. Pour into pan. Place pan in container of water reaching to the edge of pan.
Bake at 350 degrees for 20 minutes.
Chill 6 hours. Unmold and serve.
* 1 c. strained cooked squash
* 1 c. cream
* 1 Tbsp. vanilla
* 1/2 tsp. nutmeg
* 3/4 c. sugar (brown or white)
* 3 eggs
* 1/2 tsp. salt
* 1/2 tsp. ginger
Mix squash, sugar and cream.
Add eggs, beaten lightly, then seasonings.
Meanwhile line pie plate with pastry, then chill.
Fill with the foregoing mixture and bake in hot oven (450°) for 10 minutes, then at 300° to 325° until filling is cooked.
Beet greens, which have a delicate, spinachy flavor, are a colorful garnish for these savory hurgers speckled with diced beets. Serve these burgers with a Russian salad — tiny cubes of cooked carrots and potatoes, tiny green peas, and sliced cooked green beans — all bound together with a little mayonnaise. It’s a winning combination.
Mustard Dill Sauce
1/4 cup vegetable oil
1 tablespoon packed dark brown sugar
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup Dijon mustard
1/4 cup chopped fresh dill
Salt & freshly ground pepper
Burgers
1 pound ground chuck
1/2 pound ground veal
4 medium-size beets, cooked, peeled & cut into 1/4-inch dice
4 small scallions, finely chopped
2 tablespoons finely chopped capers
Salt & freshly ground pepper
8 thick slices Russian black bread
1 cup well-washed beet greens, thinly sliced
Prepare the mustard dill sauce: In a small bowl, combine the oil, sugar, vinegar, and lemon juice. Whisk until the sugar has dissolved. Stir in the mustard and dill, and season with salt and pepper. Refrigerate. covered, until ready to serve. (The sauce can be made up to
day in advance.)
Preheat a grill to medium-hot or preheat the broiler.
Prepare the burgers: In a large bowl, lightly knead together the chuck, veal, beets, scallions and capers.
Use wet hands to form 4 patties about 3/4 inh thick. Season with salt and pepper.
Grill or broil the burgers to the desired degree of doneness.
Place the burgers on 4 of the slices of bread. Top each with a spoonful of sauce and sprinkle with the beet greens. Cover with the remaining bread. Serve ot with the remaining sauce on the side.
Serves 4.
The po’ boy (or poor boy) has been the iconoclastic sandwich of New Orleans since the 1927 streetcar strikes. Martin’s Grocers, a popular grocery and food emporium across from the old French Market, posted notices across New Orleans guaranteeing those “poor boys” (the striking streetcar drivers) a free meal at Martin’s every day til the strike was settled. To stretch the free meal for their hungry families, Mr. Martin sat down with his French bread baker, John Gendusa, and together they sketched out on a piece of brown paper the length that a single sandwich on a loaf would have to measure in order to feed a whole family. That is how the po’ boy sandwich came to be. Usually served brimming with fried seafood or dripping with roast beef and gravy, this is a rare po’ boy idea, perfect for the hungry vegetarian… but imagine what a little roast beef gravy could do.
Grilled vegetable marinade
* 1 cup olive oil/vegetable oil mix
* 1/4 cup rice wine vinegar
* 1 tablespoon chopped fresh garlic
* 1/4 tablespoon chopped fresh rosemary
* 1/4 teaspoons salt
* 1/4 teaspoon black pepper
Roasted garlic spread
* 1/4 cup roasted garlic
* 1/4 cup mayonnaise
* 1/4 teaspoon salt
* 1/3 teaspoon black pepper
Vegetables
* 1/2 pound Japanese eggplant, half peeled so eggplant looks “striped”, cut into 1/2 inch slices
* 1/2 pound red onion, cut into 1/2-inch slices
* 1 red bell pepper
* 1/2 pound zucchini, cut into 1/4-inch slices
* 1 cup grilled vegetable marinade
* 4 6-inch po’ boy loaves, cut in half horizontally
* 1 cup roasted garlic spread
* tomato slices
* lettuce, julienned
* 6 ounces fontina cheese, sliced
To prepare Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar, garlic, rosemary, salt, and pepper—in blender container. Purée.
To prepare Roasted Garlic Spread: Combine all ingredients—garlic, mayonnaise, salt, and pepper—in blender container. Purée.
To prepare Vegetables: Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to marinate for 20 minutes.
Grill vegetables over hot coals until tender, turning frequently. Do not char. Peel the pepper and slice.
To serve, spread both halves of po’ boy loaves with roasted garlic spread. Place tomato and lettuce
This is a favorite of mine. When my friend Sue Ann Harmon and I are down or having a bad day, a pot of this soup and a loaf of fresh bread help us soar to new heights.
# 4 medium onions, minced
# 2 cloves garlic, minced
# 4 tablespoons (1/2 stick) butter or margarine
# 2 pounds fresh mushrooms, chopped
# 2 cups light whipping cream
# 2 cups beef stock
# 1 cup Parmesan cheese
# 1 cup sliced almonds, toasted
# Chopped fresh parsley
Sauté onions and garlic in butter in Dutch oven over medium heat until onions are tender.
Add mushrooms and cook over low heat for 10 minutes, or until tender.
Gradually add cream and stock.
Continue cooking until thoroughly heated.
Do not boil.
Sprinkle each serving with cheese, almonds, and parsley.
Yield: 21/2 quarts soup.
From Kentucky’s Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.
* 1/2 cup yellow cornmealNotes: Crackling are the crisp bits left in the fat after meat is fried.
Preheat oven to 400°
Sift together cornmeal, flour, baking powder, and salt.
In another bowl, combine beaten egg, milk, and cracklings.
Combine with cornmeal mixture.
Beat well and pout into hot, greased iron skillet.
Bake until brown and a toothpick inserted in the center comes out clean.
Yield: 8 servings.
From Kentucky’s Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.
1 quart 2% milkBring milk and butter to a slow boil and stir in grits slowly.
Stir often until mixture thickens.
Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes. Add Swiss cheese, salt, and pepper. Mix well and pour into greased 2-quart casserole.
Dot with butter and sprinkle top with Parmesan cheese. Bake for 30 to 35 minutes.
Serves 6 to 8.
From Kentucky’s Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.
* 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
* Salt and freshly ground black pepper
* 1 tablespoon olive oil
* 1 teaspoon smoked Spanish paprika or other paprika
* ½ teaspoon granulated garlic
* ¼ to ½ teaspoon crushed red pepper flakes, to taste
* 3½ cups low-sodium chicken broth, plus more if needed
* 1 tablespoon tomato paste
* 2 cups quinoa
* ½ cup finely chopped dry-cured chorizo
* 1 cup frozen peas
* ½ cup thin strips roasted red bell pepper, preferably fire-roasted
* 3 tablespoons chopped fresh flat-leaf parsley
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat.
Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to a plate. Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done—it should have no opaque white dot in the center—and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
Other ideas:
* Use cooked chicken or turkey; skip the browning step and simply stir it in for the last few minutes of cooking.
* Add 6 ounces peeled, medium shrimp; stir them in for the last few minutes of cooking.
The Pastry Shell (Crust)
* 350 grams (12 1/2 ounces, 2 1/2 cups) flour
* 1 level teaspoon salt
* 250 grams (9 ounces) chilled butter, cut into pieces
* 70 milliliters (2 1/2 fluid ounces) cold water
The Filling
* 1 eggplant, diced
olive oil for baking
* 1 onion, halved and sliced thinly
1 leek (white part only), sliced thinly
* 3 sweet red peppers
* 1 cup fresh parsley or coriander, chopped
* 500 grams (1 pound 2 ounces) feta cheese, diced
* 20 cherry tomatoes, halved
70 grams (2 1/2 ounces) shelled pumpkin seeds
Sauce Royale
* 750 milliliters (1 1/2 pint, or 3 cups) whipping cream
* 4 eggs
* pinch of nutmeg
salt and pepper
* 2 cloves garlic, crushed
1. Prepare the pastry shell: Mix the flour and salt in a food processor. Add chilled butter and pulse until the mixture forms crumbs. Add water and pulse only until a ball of smooth dough is formed. Cover with cling wrap and refrigerate for one hour.
2. Roll out a thin layer of dough on a well-floured surface and line the quiche pans. Chill for at least 30 minutes.
3. Prepare the filling: Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit.
4. Roast the peppers over an open flame until the skin is charred. Cool in a sealed plastic bag (to make peeling easier). Peel, remove seeds and membranes, and cut into strips.
5. Pour some olive oil over the eggplant and bake for about 20 minutes, until the cubes are light brown and tender. Remove but don’t turn the oven off.
6. Saute the onions and leeks in olive oil until they turn translucent. Remove from the pan and cool.
7. Prepare the Sauce Royale: Combine all the ingredients into a smooth mixture.
8. Assemble and bake: Spread the onion-leek mixture on the pastry shell, lay on the eggplant cubes and pepper strips, sprinkle with parsley or coriander and carefully pour on the sauce. Arrange the cheese cubes and cherry tomatoes and sprinkle with the pumpkin seeds.
9. Bake for 25 minutes until golden brown. If the quiche browns too quickly, cover with aluminum foil and remove the foil 5 minutes before taking the quiche out of the oven.
Makes two 10-inch quiche.
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