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