Kristen's Recipes

1 pound thin asparagus spears
1 T. extra-virgin olive oil
1 ounce shaved Parmesan cheese
Freshly ground black pepper to taste
1/4 C. balsamic vinegar, or to taste

Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

3 oz. (6 T.) unsalted butter

1 medium head cauliflower, cut into small florets about 3/4 inch wide

1/2 cup toasted, skinned, chopped hazelnuts (see tip right)

8 fresh sage leaves, thinly sliced crosswise

Kosher salt and freshly ground black pepper

2 large ripe pears, cored and thinly sliced

2 T. chopped fresh flat-leaf parsley

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.  Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Yield: 8-10 servings

Calories: 140

Fat: 11g

Fiber: 3g

3 T. Butter, melted

½ C. Homemade Thick Cream (recipe follows)

1/3 C. crumbled Mexican Queso Anejo or Queso Fresco

1 T. hot Chili Powder*

About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.  Grilling the corn: Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

* Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile — they’re less hot, so I can put more on.

Homemade Thick Cream

1 C. Whipping Cream

2 tsp. Buttermilk

Preparing the cream. Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100°F (lukewarm). Don’t let the cream get too hot or the culture will die and the cream will simply spoil.  Stir in the buttermilk and pour into a glass jar.  Ripening the crea:  Set the lid on the jar (but don’t tighten it) and place in a warm (80-90°F) spot. Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream). Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening. Start a full day ahead (or longer, if the incubating spot is cool). The cream will keep for 1 1/2 weeks or more, covered and refrigerated.

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1 sprig parsley

1/2 garlic clove

3 anchovy fillets

2 T. olive oil

3 T. butter

 

Cook the beans in a saucepan of boiling salted water until crisp-tender, about 20 minutes. Remove to a colander in ice water to chock.  Finely chop the parsley with the garlic and anchovies. Sauté parsley mixture in a large skillet with the oil and butter until the anchovies disintegrate completely. Add the beans; toss to coat. Season with salt and pepper to taste. Cook 2 to 3 minutes longer. Serve hot.

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1 tsp. finely-minced garlic

1/2 tsp. salt

1/2 tsp. freshly ground white pepper

2 tsp. Dijon mustard

1 1/2 tsp. fresh lemon juice

4 tsp. Asian sesame oil

Boil the asparagus in a large quantity of water for 3 to 5 minutes, depending on thickness, then drain and run under cold water to stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil. Pour over the asparagus, toss and serve.

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1 T. olive oil

3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded

1/2 C. water

2 tsp. balsamic vinegar, or to taste

In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

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2  small bunches (about 1 3/4 pounds) asparagus, trimmed

1  tablespoon  extra-virgin olive oil

1/4  teaspoon  kosher salt

1/4  teaspoon  black pepper

Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool.  Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.

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1/2 C. porcini mushrooms

1/2 green pepper diced

1 lg. tomato, peeled & diced

1/2 C. cooking oil

1 large onion, diced

1 clove garlic finely chopped

1 T. sugar

Salt & pepper to taste

Jalapeno pepper may be added also if you wish for some extra kick

Sauté onion and green pepper in oil until wilted. Cut kernels from corn cobs and scrape with knife to get milk. Add all remaining ingredients and cook slowly for one hour.

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1 1/2 oz. cheddar cheese

1 slice whole wheat bread

1 small onion

1 small pickled jalapeño peppers

Use tomatoes held at room temperature until fully ripe.  Preheat oven to 350 F.  Cut tomatoes in halves horizontally; scoop out seeds from between cell walls.  In a food processor fitted with a steel blade, place cheese, bread, onion and pepper; process until mixture is crumbly.  Spoon onto tomato halves, dividing mixture evenly.  Press lightly into cavities.  Place in a shallow baking pan containing 1/4-inch hot water.  Bake, uncovered, until tomatoes and filling are hot, about 20 minutes.

1 T. olive oil, preferably extra virgin

2 tsp. red wine vinegar

Pinch of salt

1 oz. aged provolone, thinly shaved

Red-pepper flakes

Fill a skillet with 1/2″ water. Cover and set over high heat. Bring to a boil. Add the cauliflower. Cover and cook, stirring occasionally, for 4 minutes, or until crisp-tender. Drain. Meanwhile, in a bowl, combine the oil, vinegar, and salt. Whisk to blend. Add the drained cauliflower. Toss to combine. Serve on appetizer plates topped with cheese and red-pepper flakes to taste.

Yield: 8 servings

Calories: 42

Fat: 3g

Fiber: 1g

4 tsp. Butter

2 Cloves Garlic, minced

2 T. Flour

2 C. Evaporated Milk

1-2 C. Shredded Sharp Cheddar

2 T. Parsley

Salt and Pepper (cayenne)

Cook cauliflower until tender and set aside.  In large saucepan sauté garlic in butter.  Stir in flour, salt and pepper.  Gradually add milk, stirring until sauce boils and thickens.  Stir in cheese and parsley.  Arrange cauliflower in baking dish.  Cover with sauce and remaining cheese.  Bake until lightly browned and bubbly, about 30 minutes.

1 T. butter, cut into small pieces

1 T. olive oil

2 T. grated parmesan cheese

2 T. fresh basil leaves, sliced thin

1/8 tsp. red pepper flakes

Garlic Powder, to taste

Bring pot of water to boil. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds. Drain and transfer zucchini to serving bowl. Add butter, oil, parmesan, basil, red pepper flakes and garlic powder to taste; gently toss until butter is melted and zucchini are coated.

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2 T. white wine vinegar

1 tsp. ground cumin

2 tsp. extravirgin olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

3 C. thinly sliced fennel bulb (about 1 medium)

2 C. thinly sliced Vidalia or other sweet onion (about 2 medium)

2 T. chopped fresh parsley

1 T. fresh lemon juice

8 kalamata olives, pitted and quartered

Place tomato in a medium bowl; mash lightly with the back of a spoon. Add vinegar and next 5 ingredients (through garlic) to bowl; toss to combine. Add fennel and remaining ingredients; cover and chill.

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Kosher salt

Freshly ground black pepper

1/2 C. soft whole wheat bread crumbs

1 T. Parmesan Cheese

1/4 C. thinly sliced green onions

2 T. chopped fresh thyme

1 T. chopped fresh flat-leaf parsley

1 T. chopped fresh tarragon

1 T. extra-virgin olive oil

2 cloves garlic, minced (1 tsp. minced)

Preheat oven to 400 degrees F. Sprinkle the cut sides of the tomatoes with kosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow baking pan. Set aside. In a small bowl combine the bread crumbs, cheese, green onions, thyme, parsley, tarragon, olive oil, and garlic. Sprinkle atop tomato halves. Bake, uncovered, for 15 to 20 minutes or until the tomatoes are heated through and the bread crumbs are browned and crisp.

Yield: 4 servings

Calories: 75

Fat: 4g

Fiber: 3g