Hello, Gorgeous! – Part 2
I could probably write two or three more columns about garden veggies but the cool weather will be moving in soon.
I’ll try to post several bonus recipes on my blog like stuffed eggplant and a variation on ratatouille (with bacon!). Log on to http://acooksjournalblog.wordpress.com, click to follow me so you never miss a new post, and get a printable version of all my recipes.
Horseradish Cream and Bacon-topped Brussels Sprouts
These tangy horseradish-cream-topped brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a baked ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they’re still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems.
Ingredients
1 1/2 pounds brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Place a steamer basket in a large saucepan, add 1 inch of water, and bring to a boil. Put brussels sprouts in the basket and steam until tender, 6 to 8 minutes. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add brussels sprouts and toss to coat.
Cabbage and Cheddar Pie
This unusual combination is delicious and can be made ahead of time, refrigerated, then baked when needed.
Ingredients
Your own basic pie pastry or 1 pkg. prepared, rolled pastry
2 Tbs. extra virgin olive oil, plus more for drizzling
2 Tbs. canola oil
1 large onion, halved, thinly sliced
7 to 8 cups thinly sliced green cabbage (about ¾ of one head)
Salt and pepper to taste
1 tsp sugar
1/4 cup low-fat sour cream
1 tsp. Dijon mustard
1 cup grated sharp Cheddar cheese
1/2 cup dry breadcrumbs or cracker crumbs
Directions
Warm oil in Dutch oven over medium heat. Add onion, sprinkle with a bit of salt, and cook, stirring often, 2 to 3 minutes. Add cabbage, reduce heat to medium-low, cook cabbage, partially covered and stirring often, 15 to 25 minutes, or until very soft. Add the sugar and more salt and pepper to taste. (If mixture seems too dry, add water as needed by teaspoonfuls.) Remove from heat; mix in sour cream and mustard. Place pastry in the bottom of a deep dish pie pan and crimp edge. Refrigerate 15 minutes. Preheat oven to 375 degrees.
Add cheese to filling, and stir gently. Spoon filling into pie shell, smoothing top. Sprinkle with crumbs. Bake 40 minutes, or until golden brown. (If top starts to over-brown, cover with sheet of foil.) Garnish with fresh thyme or mint from the garden. Let cool 5 minutes.
Green Tomato Chutney
A great way to use up your green tomatoes, this can be refrigerated for up to two weeks or frozen for many months. This makes about two cups of a wonderfully fragrant and delicious relish to serve with meats and egg dishes or even in a grilled cheese sandwich. I love it dabbed on top of cheddar cheese spread and crackers. Fabulous!
Ingredients
1 herb sachet (1 bay leaf, 1 thyme sprig, 3 cardamom pods, and 1/4 teaspoon mustard seeds tied together in a square of cheesecloth)
1 cup champagne vinegar
1 cup white wine
1 cup water
1/2 cup sugar
2 teaspoons olive oil, divided
2 tablespoons minced shallot
1 tablespoon minced ginger
1 tablespoon minced jalapeño pepper (seeds optional)
1 teaspoon minced garlic
4 cups green (unripe) tomatoes—peeled, cored, seeded, and diced
1 teaspoon mustard powder
1/2 teaspoon cayenne
2 red bell peppers, seeded and diced
Salt to taste
Directions
In a small saucepan, combine herb sachet with vinegar, white wine, water and sugar. Bring to a simmer over medium-high heat and cook until syrupy and reduced by two-thirds, about 40 minutes. Remove from heat and set aside. In a medium saucepan, heat 1 teaspoon of olive oil. Add shallot, ginger, jalapeño and garlic and cook over medium heat until softened, about 2 minutes. Add tomatoes and syrup with the sachet. Cover saucepan and simmer over medium-low heat, stirring occasionally, for 30 minutes. Stir in mustard powder and cayenne. Cover saucepan and continue cooking over medium-low heat until tomatoes are tender, about 10 minutes longer. Remove saucepan from heat. Discard the sachet.
In a medium skillet, heat remaining teaspoon of olive oil. Cook bell peppers, stirring occasionally, until tender, about 8 minutes. Fold into the chutney. Season with salt, transfer to a lidded container, and let cool to room temperature before using.
You can make larger batches and put up in jars for gifts, but eliminate the oil and cook red bell peppers in the pot with the tomatoes.
Connie Tucker has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
