Kristen's Recipes

1/4 C. Kosher Salt

1/8 C. crushed garlic

1/8 C. coarse black pepper

1 quart beer

Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat grill to 200 degrees F. Place corn on rack. Cook indirect for 1 hour, turning every 20 minutes or so. Kernels should give easily under pressure when done.

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In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander. In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through.

1 Egg yolk

1 C. Flour

1 T. Cayenne powder

1/4 tsp. Baking soda

1 1/4 tsp. Salt

2 C. Buttermilk

Vegetable oil

Slice onions into thin rings. Combine egg yolk, flour, cayenne, baking soda, salt and buttermilk. Mix well. Dip rings into batter and coat thoroughly. Heat oil to 375 degrees; when hot, add rings and fry for 4 to 5 minutes, until lightly browned. Remove with a slotted spoon and drain on paper towels.

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In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

2 C. sliced celery

2 C. chopped yellow pepper

Handful of Kalamata olives

2 C. chopped red pepper

1 large chopped white onion

2 C. chopped green peppers

Handful of Spanish olives

2 C. peeled, halved lengthwise and sliced cucumber

Drizzle extra virgin olive oil and Red wine vinegar over the vegetables, seal with lid, and turn the jar side to side, up and down, until the oil and vinegar is mixed through all layers. Refrigerate until ready to use, serving chilled.  Between each layer you may sprinkle lightly with salt and pepper, if desired.

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2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 C. heavy cream

1 tsp. fennel seeds

1 tsp. grated lemon peel

1 C. grated parmesan cheese

Preheat the oven to 450 degrees . In a large nonstick skillet, bring 3/4 C. water to a boil with 3/4 tsp. salt and 1/4 tsp. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 C., about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 C. parmesan. Sprinkle with the remaining 3/4 C. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

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2 lb. baby bok choy

2 T. low-sodium soy sauce

1 T. rice wine vinegar

2 tsp. toasted sesame oil

1 T. toasted sesame seeds

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

Yield:  6 servings

Calories:  61

Fat: 4g

Fiber: 2g

2 C. seasoned (any flavor) croutons

1 C. parmesan cheese, grated

4 eggs, slightly beaten

1/2 C. butter, softened to room temperature

1/2 tsp. white pepper

1/4 tsp. nutmeg

Cook spinach according to package directions. Drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese, eggs, butter, and seasonings. Shape into balls, about 1″ in diameter, on a cookie sheet – lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks)  To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees – 400 degrees F. or 10 – 15 minutes until firm.

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2 lb. Brussels Sprouts

4 T. olive oil

5 cloves garlic, minced

1 lemon, juiced and zested

3 T. gruyere, grated

Sea salt

Pepper

Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and sauté for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

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3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

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Water

2T. butter

1/4 C. slivered almonds

Salt and pepper to taste

1/2 C. sour cream

1 tsp dried parsley, for garnish

To prepare the Brussels sprouts, you must first trim the stem end of each head. Once trimmed, cut a shallow “X” in each sprouts stem end to allow more uniform steaming. Put enough water in the vegetable steamer to cover the bottom, but not to make contact with the basket over the water. Put the sprouts in the basket, place the lid atop the steamer and bring the water to a boil over high heat. Once the water begins to boil, turn off the heat and steam for two minutes. Remove the sprouts from the steamer and carefully slice each head, lengthwise, in half. The time that this takes will allow the sprouts to slightly cool. In the sauté pan over medium-high heat, melt the butter. Immediately add the slivered almonds to begin to flavor the butter. After 20-30 seconds, add the halved sprouts and begin to sauté the heads. Sprinkle with salt and black pepper, continuing to sauté the sprouts. When the sprouts begin to take on a bit of browning in color, add the sour cream and stir to coat, creating a thin sauce. If you prefer, allow the sprouts to stay in the pan longer if you do not want any “crunch” to your vegetables. Finally, sprinkle with the parsley and serve at your next dinner

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1/3 cup cilantro leaves, packed

1/3 cup tahini (roasted sesame seed paste)

3 tablespoons fresh lemon juice

2 garlic cloves

6 tablespoons water

1/2 teaspoon salt, divided

2 tablespoons extra-virgin olive oil

6 cups cauliflower florets (about 1 large head)

1/4 teaspoon freshly ground black pepper

1/3 cup pomegranate arils $

Preheat oven to 375°. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.

One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.

2-pound head cauliflower

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

Dash pepper

1 1/4 cups milk

1 tablespoon prepared mustard

1 teaspoon horseradish

1 teaspoon worcestershire sauce

1 tablespoon snipped parsley

Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.

1 head cauliflower, cut into stemmed florets (about 4 cups)

Olive oil

Kosher salt and freshly ground black pepper

2tablespoons lemon juice

1teaspoon honey

Zest of one lemon

1teaspoon crushed red pepper flakes

2tablespoons finely chopped parsley

Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.  Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown – even black – in most spots. Trust me.

In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.  Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Add the dressing. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.

1 T. All-purpose flour

1/4 tsp. Salt

3/4 C. Skim milk

2 T. Chopped green chilies

1/2 tsp. Butter

1/8 tsp. Cayenne pepper

1/8 tsp. Black pepper

1/2 C. Low fat cheddar cheese, shredded

1/4 C. Fresh bread crumbs

Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with lid combine flour, red pepper, salt, pepper, and milk; shake until blended.  Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling.

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1 1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.