Category Archives: Vegetables

ASPARAGUS WITH PROSCIUTTO AND EGG

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  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

 Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

 Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

 Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

ASPARAGUS WITH PROSCIUTTO AND EGG

Posted on by
  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

 

 

 

 

BROWN POTATOES – GRANDMA GALLAGHER’S

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  • 1/3-cup butter
  • 1/2-cup flour
  •  Salt and pepper
  • 1 tsp. Minced onion

Sauté above until brown (It wants to be quite brown). 

Add 2 1/3 cups of water and 3 cups largely diced potatoes. (They want to be stirred quite often or they will burn).

Put the potatoes in a casserole (It wants to be greased) and cover with crushed soda crackers. Bake until bubbly. (The potatoes want you to watch them so they don’t burn).

 

ROASTED TOMATOES

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  • 12 plum tomatoes
  • ¼ cup olive oil
  • 1 ½ T. balsamic vinegar
  • 2 large garlic cloves minced
  • 2 t. sugar
  • salt and pepper
  •  

Preheat oven to 275 degrees

Cut tomatoes in half lengthwise and scoop out seeds and pulp, leaving core intact. Drizzle evenly with oil and vinegar.  Sprinkle garlic, sugar, and salt and pepper.  Place on cookie sheet and roast for 2 hours.  Let cool and store at room temp or in refrigerator.

RISOTTO FROM LIA ARNOLD

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  • ½ cup butter

  • 1 small onion

  • 1/3 pound field mushrooms

  • 1 cup dry white wine

  • 3 cups Arborio rice

  • 7 cups meat/chicken stock

  • ¼ cup parmegiano

Melt  half the butter in heavy pan and sauté onion until transparent not brown.  Slice mushrooms and add to pan.  Pour in wine and cook until almost evaporated.  Add rice and continue cooking until rice begins to change color.
Add ½ cup of stock.  Cook until absorbed.  Add another ½ cup and continue
like this until all stock is gone – about 20 minutes.  Add rest of butter and cheese, stir, cover and leave risotto to settle for about 2-3 minutes before serving.

Vegetables Citronnade

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  • 1 large head cauliflower broken into 1 ½ inch flowerets

  • 1 large head broccoli broken into 1 ½ inch flowerets

  • 1 ½ pounds carrots peeled and sliced diagonally to ½ inch thickness

  • 1 medium summer squash sliced in ¼ inch thick

  • 2 medium zucchini sliced ½ inch thick

  • 1 ½ pounds sugar snap peas, strings removed

  • 1 red bell pepper cut into thin julienne strips

  •  Mayonnaise:

  • 1 large egg yolk and1 large egg

  • 2 T. Dijon mustard

  • 2 cloves garlic

  • ¼ cup fresh lemon juice

  • 1 ½ cup vegetable oil

  • Salt and freshly ground pepper to taste

  • 1 T. finely grated lemon zest

  • ½ cup chopped fresh parsley for garnish

  • 1 T. grated orange zest for garnish

Steam each vegetable except for red pepper separately just until crisp/tender.  Refresh under cold water to stop cooking and drain.  Combine all vegetables, including red pepper in a large bowl.  Place eggs, mustard, garlic and lemon juice in processor and process until blended.  Add oil in a thin, steady stream through the feeder tube to make a thick emulsion.
Season with S & P.  Add grated lemon zest and process just to blend.
Toss vegetables with mayonnaise to coat. Add parsely and orange zest on top.
Refrigerate no longer than 12 hours before serving.

GREEN BEAN AND ROASTED PEPPER SALAD

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This recipe is directional more than specific ingredients and quantities.

 For four persons:

Drop ½ pound of haricot verts into boiling water.  Cook for about 5-7 minutes.  Drain and cool beans.  When just warm, mix with 2-3 T. vinaigrette dressing.   When beans have marinated several hours, divide into four “piles” on four salad plates.  Lay over the top of each pile, two pieces of roasted red pepper (I just buy them in the jar, but you can, of course, use ones you roast yourself).  Place a dollop (about 3 T.) of garlic boursin cheese on top of the roasted red pepper.  Sprinkle the cheese with a mixture of fresh chopped herbs (I use basil, parsley, and thyme).  Scatter 6-7 Kalamata olives around the bean pile.  Very tasty mix of flavors and very colorful.

WINTER VEGETABLES

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  • 6 # red potatoes

  • 3 # brussel sprouts

  • 1 ½ # parsnips cut in 2” sticks

  • 1 ½ # carrots diagonally cut in slices

  • 1 ½ # small turnips cut into sixths

  • 3 sticks unsalted butter

  • 1/3 cup horseradish

  • 1/3 cup cider vinegar

  • 1/3 cup minced fresh dill

Steam vegetables.  Mix melted butter, horseradish, dill and vinegar.  Pour over
vegetables.  Keep warm in 200 degree oven.

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.