Sunday, January 18, 2009

mushroom soup

i made this mushroom soup recipe today and it turned out really well. the recipe called for a lot of mushrooms and i was worried that it would be overpowering, but it is delicious. i made two modifications: (1.) i omitted the pancetta (2.) i increased the vegetable broth to 8 cups. happy eats!

Saturday, January 3, 2009

Have a happy, healthy & yummy 2009!

Happy New Year!

Little Edibles' wish for the foodies in the house:
1.) Support your local farmers! Farmers work so hard. We have to show our gratitude to the people that put in 18-hour days to harvest and provide our food. Have you hugged a farmer today?
2.) Buy organically! Chemicals, hormones and pesticides? No thank you.
3.) Buy locally! Seek out food artisans in your area! Every town has its story - whether it's a candy, cheese, wine or jam-maker. Go find them and support them.

Have a happy, healthy & yummy New Year!

Friday, November 21, 2008

Thanksgiving side dishes - sweet potato casserole

Sweet Potato Casserole

Tired of marshmallow topped sweet potatoes? Try this casserole for a delicious change to your holiday menu! A crunchy pecan, brown sugar topping makes this sweet potato dish amazingly delicious.

2 29-ounce cans of sweet potatoes (or yams), drained
2 eggs, beaten
2 Tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup Ritz crackers, crushed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
1/3 cup brown sugar

1. Preheat oven to 350º.
2. In a large bowl, mix together the sweet potatoes, egg, butter, brown sugar and cinnamon. Place in a buttered 2 quart casserole.
3. In a small bowl, prepare the topping. Mix together the crackers, pecans, butter and brown sugar. Sprinkle topping evenly over yam mixture.
4. Bake for 25 minutes.
This dish can be made ahead. Bring to room temperature and bake for 25 minutes.

Preparation time: 15 minutes Cooking time: 25 minutes Serves: 8

Thanksgiving side dishes

This is the time of year when friends and family come together to share in traditions, to give thanks for the good things in our lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite dishes. Make sure to find out what the guests' intend to bring (you don't want four pumpkin pies and no brussels sprouts... or, maybe you do!).

This classic side dish of lima beans, corn kernels and sweet peppers has been modernized with additional vegetables and a light herb cream sauce.

3 Tablespoons butter
1 medium onion, finely chopped
2 cups baby lima beans
1/2 cup vegetable broth (or chicken broth)
2 cups corn kernels
1 cup zucchini, cut into small cubes
1 cup yellow squash, cut into small cubes
1/2 cup red pepper, cut into small pieces
1/2 cup heavy cream
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon black pepper

1. In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.
2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste for additional seasonings. Happy eats.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 8

Sunday, November 2, 2008

Green Beans w/ Brown Butter & Toasted Hazelnuts

Tender-crisp beans are topped with a nutty, toasted hazelnut butter.

1 ½ pounds green beans, stem ends snapped off
1 teaspoon salt
4 Tablespoons unsalted butter
1/3 - ½ cup hazelnuts {or another nut}, skinless & chopped
salt and pepper

(1.) Add the green beans and teaspoon of salt to a large pot of boiling water. Cook until the beans are bright green and tender but a little crisp, about 4 minutes.
(2.) Drain beans in a colander and transfer to a warm serving dish.
(3.) While the beans are cooking, place the hazelnuts in a small skillet over medium heat. Toast for 2 – 3 minutes, just until fragrant. Transfer to a plate. Heat the butter in the skillet, stirring frequently for 3 minutes. Add the hazelnuts back into the butter and cook for 1 additional minute. Season with salt and pepper.
(4.) Drizzle the browned hazelnut butter evenly over the beans. Serve immediately
Preparation Time: 15 minutes Serves: 4 - 6

Saturday, November 1, 2008

Cooking FUNdamentals

Page after page of mouthwatering menus, recipes and tasty dishes for any occasion. This handy dandy cookbook is loaded with cooking hints, terminology and food substitutions (particularly to make recipes vegetarian). The recipes are fast & easy to prepare, easily modified to vegetarian, and most importantly, delicious!

What are you waiting for? Purchase Cooking FUNdamentals and satisfy your appetite for good grub!

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Golden Potato Gratin w/ Caramelized Onions & Goat Cheese

Golden Yukon potatoes, baked with caramelized onions and a rich goat cheese sauce, form a delicious potato gratin recipe.

¼ cup (1/2 stick) butter
2 – 3 large yellow onions, sliced thin
1 teaspoon sugar
2 teaspoons salt
2 pounds Yukon gold or baby red potatoes, boiled
1 1/2 cups whipping cream
1 cup goat cheese, crumbled
½ teaspoon white pepper
1/3 cup Parmesan cheese, grated
butter for pan

(1.) Preheat oven to 350°. Butter the bottom and sides of a 9 x 13 baking pan. Set aside.
(2.) Heat the butter in a large skillet over medium-low heat. Add onions, sugar and salt. Saute until golden brown and caramelized; this will take about 30 – 40 minutes. Stir occasionally; too much stirring will prevent the onions from caramelizing.
(3.) In a medium saucepan, combine the whipping cream, goat cheese and pepper. Cook the cheese mixture over medium heat. Stir occasionally until the cheese melts, about 7 - 10 minutes. Set the mixture aside
(4.) While the cheese is cooking, slice the potatoes into 1/8-inch thick slices. Evenly layer the parboiled potatoes in the pan. Evenly top with the caramelized onion mixture.
(5.) Pour the cheese mixture over the potatoes and then cover the potatoes with the Parmesan cheese.
(6.) Bake for 35 - 40 minutes, until bubbly & golden brown.
Preparation Time: 20 minutes Serves: 8