RECIPES July 10, 2012
Please note: These recipes are quantized for 4 servings.
John Herb’s Mushrooms Stuffed with Ricotta – See CADS Minutes for Dec. 6, 2010
Puréed fennel soup (from May 31, 2012, NYTimes, Twelve Cold Soup Recipes)
1.5 lbs trimmed and chopped fennel
1 peeled and chopped onion
2 T butter
Chopped chervil
Sauté fennel and onion in butter to soften, about 5 minutes. Add 5 cups stock or water. Bring to a boil, cover and lower heat and simmer until fennel is tender, about 15 minutes. Cool slightly, purée, strain and refrigerate. Garnish with chervil when served.
Serves 4
Steak salad with bacon, crispy potatoes, and blue cheese dressing (from Aug 2011, RealSimple.com)
4 oz sliced bacon, cut into ½-inch pieces
8 oz Yukon gold or fingerling potatoes, cut into ½-inch pieces
Kosher salt and black pepper
2 T canola oil
1.5 lbs sirloin steak (1-inch thick)
3 oz blue cheese (such as Stilton or Roquefort), crumbled (3/4 c)
¼ c sour cream
¼ c buttermilk
1 t red wine vinegar
1 scallion, chopped
1 head romaine lettuce, torn into bite-size pieces (about 8 c)
In large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Add the potatoes to the bacon drippings, season with ¼ t each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12-15 minutes. Transfer to the paper towel-lined plate.
Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ t each salt and pepper and cook 5-7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ t each salt and pepper. Divide the lettuce among plates, top with steak, bacon, and potatoes, and drizzle with the dressing.
Serves 4
Easy vanilla pudding (from Cooks.com)
2 c milk
¼ c cornstarch
2/3 c sugar
½ t salt
2 eggs, lightly beaten
2 T butter
1 t vanilla
In a 3-4 cup Pyrex measuring cup, measure out 1-1/2 cups milk. Microwave on ¾ power (or high) until steaming and heated through. Do not boil.
Combine cornstarch, sugar and salt in a 1-1/2 quart casserole dish. Stir ½ c cold milk into the cornstarch mixture until well blended. Gradually whisk in hot milk until no lumps remain.
Cook in microwave until mixture is thickened and glossy, about 3-5 minutes; stir several times.
Beat half of the hot mixture into 2 eggs which have been beaten lightly. Return the egg mixture to the remaining hot milk.
Cook on high for about 3 minutes, or just until pudding begins to boil.
Mix well with a wire whisk, stirring in butter and vanilla.
Pour into custard cups. Refrigerate.
Serves 4