VEGETABLES: Potato pancake is one of my favourite comfort food. Hope this recipe will please you too.

POTATO PANCAKES:

 

 

 

2 large potatoes, peeled and grated            

2 eggs

½ tsp. salt                                                                    

1 tbsp. all-purpose flour

1 tbsp. finely chopped onion                                      

½ cup hot milk

home-made apple sauce or sour cream to serve

 

 

 

Drain grated potatoes. In a mixing bowl combine potatoes with eggs, salt, flour, onion and milk to make batter.

 

Pour ¼ cup potato-batter on a greased, hot griddle and cook 2 minutes or until browned, then turn and brown the other side. Serve with apple sauce, or sour cream.

 

 

 

 

 

APPLE SAUCE:

 

 

 

4 large cooking apples, peeled and sliced                   

3 cloves

¼ cup sugar, or to taste                                               

2 tbsp. butter, softened

 

 

 

Cook apples with the cloves in boiling water for 2-3 minutes until just softened. Transfer apples to blender or food processor fitted with steel blade. Discard cloves. Puree apples, adding as much of the cooking liquid as needed to make into a sauce of desired consistency.

 

 Add butter and sugar to taste. Process with on/off pulses a few seconds to mix in.

 

Serve warm over roast pork,  roast goose and potato pancakes. 

VEGETABLES: Potato is a very versatile veggie ingredient that can be enjoyed in so many ways. Here are 2 ways cook them.

PAN-ROASTED POTATO:

 

 

5 to 6 Yukon Gold potatoes                                        

2 tbsp. each sage & rosemary, finely chopped

                             

1 tbsp. minced garlic

1 tbsp. olive oil                                                           

1 tsp salt

freshly ground black pepper

 

 

 

Preheat oven to 400 degrees F.  Peel and thinly slice potatoes. Toss with salt and pepper. Arrange slices in single layer in the roasting pan.  Sprinkle fresh herbs and garlic, and drizzle olive oil on top. Bake 30 minutes until golden.

 

 

 

 

 

POTATO GALETTE:

 

 

 

1 lb. Idaho or Yukon Gold potatoes                           

6-8 tbsp. clarified butter

salt and pepper

 

 

 

Peel and grate potatoes. In a non-stick skillet over medium-high heat, heat 2 tbsp. of the butter until hot.

 

Spread ¼ of the potatoes over the bottom of the pan, forming a ¼-inch cake. Turn heat to medium and cook, undisturbed, until golden and crisp. Season with salt and pepper and flip potatoes over to brown the other side.

 

Repeat with remaining potatoes. Keep cooked galette in a warm place while cooking the rest.  

VEGETABLES: Here are 3 recipes to bake pototoes, the easiest way to serve potatoes with meat.

BAKED POTATOES:

 

 

4 large potatoes, scrubbed, not peeled            

1 tbsp. olive oil

1 garlic clove, crushed                                    

1 tsp. coarse salt

1 tsp. coarsely-ground pepper

 

 

 

Preheat oven to 400 degrees F.  Cut each potato in half lengthwise.  Use a sharp knife to make 3 diagonal cuts across potato, about ½-inch in depth.  Then make 3 more diagonal cuts that run at right angles to first cuts.  Coat bottom of roasting pan with oil and add garlic, salt and pepper. Set potatoes in pan, cut side down, and rub the cut surfaces in the oil-garlic mixture. 

 

Bake 35 minutes or until golden.

 

 

 

 

BAKED POTATOES WITH FOIL:

 

 

 

8 Yukon Gold potatoes, well scrubbed                       

salt & pepper to taste

2 tbsp. olive oil

 

 

 

Preheat oven to 350 degrees F. Bake potatoes, wrapped in foil, for 1 hour or until soft. 

 

 

 

MASHED BAKE POTATOES:

 

 

 

Bake potatoes as per above recipe.

 

Cool slightly. Remove foil. Bang each potato with the back of a chopper until it becomes flat and twice its original size. Remove skin from the top of each potato. Add salt and pepper to taste and brush it with olive oil. Increase oven temperature to 475 degrees.

 

Return potatoes to oven and brown the top until they are crisp and browned. Serve immediately.

 

 

 

 

 

 

VEGETABLES: Asparagus is one of the most delicious, versatile & nutrious vegetables to serve. Please try out the following recipes in enjoying it.

ASPARAGUS WITH NUT DRESSING:

 

 

 

1 lb. asparagus                                                            

salt and pepper to taste

nut dressing:

    2 oz. macadamia nuts                                             

    6 large sprigs chervil

    4 tbsp. hazelnut oil or olive oil                   

    1 tbsp/ lemon juice

    ½ tsp. honey                                                           

    salt & pepper

1 tbsp. olive oil

 

 

 

Wash asparagus, breaking off lower end of each stalk where it snaps, and discard tough ends.  Bring a large pot of salted water to a rolling boil over high heat. Add olive oil and the asparagus. Bring water back to boil; then turn off heat and remove lid. Allow asparagus to sit in hot water to blanch for a few minutes. Test for readiness, asparagus should be still slightly crisp, but tender. Drain and add salt to taste if necessary.

 

To make dressing:  Place nuts and 5 sprigs of chervil in a food processor fitted with steel blade. Process until finely chopped.  Add rest of ingredients through the feed tube and process on/off until smoothly mixed in. Chop remaining sprig of chervil

 

Spoon dressing over asparagus to serve, garnished with chopped chervil.  

 

 

 

 

 

 

 

 

ASPARAGUS GRATIN:

 

 

1 ½ lbs. asparagus

cheese sauce:

    1 leek, white part only, finely chopped                  

    2 tsp. all purpose flour

    ¾ cup milk                                                              

    4 tsp. chopped tarragon

    2 tbsp. whipping cream                                           

    1 egg

    4 tbsp. butter

    1/2 cup or more grated cheddar cheese                                                                   

    salt and pepper to taste

sprigs of tarragon to garnish

 

 

 

Wash and trim asparagus. Blanch in a large pot of salted boiling water, heat turned off, for 2-3 minutes, or until tender. Drain off cooking water, reserving 1/3 cup.

 

To make sauce: Melt 2 tbsp. butter in a saucepan over medium heat, add leeks and cook gently for 5 minutes. Stir in flour and cook, over low heat, for 2-3 minutes, stirring constantly.

 

Scald milk and add to the roux, whisking in with a wire-whisk to prevent lumps. Add the reserved asparagus cooking liquid. Cook over medium heat, stirring continuously, until sauce has thickened. Remove from heat and stir in chopped tarragon, cream, salt and pepper to taste. Add cheese and stir until melted. Beat egg lightly and stir into the sauce.

 

Preheat oven to 375 degrees F. Grease a gratin dish. Arrange asparagus in dish, tips facing alternate ends. Pour in the sauce. Dot remaining 2 tbsp. butter over the sauce. Bake 10 to 12 minutes until golden and bubbling.  

 

Serve from the gratin dish, garnish with sprigs of tarragon.

 

 

 

 

 

 

 

ASPARGUS WITH NUTMEG BUTTER:

 

 

 

1 lb. fresh asparagus                                                   

3 tbsp. butter

1 tbsp. lemon juice                                                     

1/8 tsp. nutmeg or more to taste

salt and pepper to taste                                               

 

 

 

To remove the tough end of an asparagus, either snap or cut off that end, or, using a sharp paring knife, peel off the skin of the bottom half of each spear. 

 

Drop asparagus into a pot of boiling salted water with a few drops of lemon juice added. Bring water to a boil then turn off the heat. Let asparagus sit in the water for a few minutes until tested barely tender.

 

Drain asparagus, season with salt if necessary and pepper, and toss well.  Melt butter over low heat in a small saucepan, stir in lemon juice, nutmeg, stirring to combine. Pour sauce over hot asparagus to serve.       

VEGETABLES: Here are 2 ways to treat carrots to a nice glaze that make them more palatable for the average non veggie-lovers.

CARROTS VICHE:

 

 

 

1 cup thinly-sliced carrots                                           

2 tbsp. melted butter

3 tbsp. water                                                               

½ tsp. sugar or 1 tbsp. honey

salt and pepper

 

 

 

In a saucepan, cook carrots in boiling salted water for 2 to 3 minutes until they are almost tender. Drain and refresh them under running cold water.

 

In a skillet, melt butter over medium heat, add carrots and toss them until well coated. Add sugar or honey, water and salt and pepper. Cook the mixture for 1 to 2 minutes, tossing carrots from time to time, until the liquid has evaporated and the carrots are glazed.

 

 

 

ORANGE-GLAZED CARROTS

 

 

 

 

2 pounds regular carrots or baby carrots                     

3 tbsp. butter

2 tbsp. brown sugar                                                    

 

1 ½ tsp. grated orange rind

¼ cup orange juice                                                      

2 tsp. chopped fresh parsley

 

 

If using regular carrots, peel and wash and cut in quarters, lengthwise. If using baby carrots, wash and leave whole.  Cook in salted water until almost tender. Drain. 

 

Combine butter, sugar, orange rind and juice in a saucepan over medium heat and add carrots. Cook uncovered, until carrots are well glazed and tender.

VEGETABLES: This is a nice recipe to cook squash or pumpkin which is now regarded as a vegetable of much health benefits.

ROASTED BUTTERNUT SQUASH:

 

 

 

2 butternut squash****                                                          

1 tbsp. olive oil

3 tbsp. butter                                                               

6 to 8 sage leaves, coarsely chopped

1 clove garlic, crushed                                    

juice of half lemon     

salt and freshly ground pepper

 

 

****I've found that the easiest way to peel squash is by cutting each up into large  wedges, then plunging the wedges into boiling water to cook for 1-2 minutes. This procedure renders the tough outer skin soft enough to cut off.****

 

 

Preheat oven to 350 degrees F. In a large oven-proof skillet or using the baking pan, heat olive oil over medium heat until hot and add squash wedges. Cook for 1-2 minutes; then add 2 tbsp. of the butter. Continue cooking for another 3-4 minutes.

 

Transfer skillet to oven and cook squash for 20 to 30 minutes or until very tender. Remove squash from skillet and keep warm in a large bowl.

 

Heat skillet over medium-high heat and add in remaining butter, sage leaves, garlic and lemon juice. Mix ingredients well together and cook for 1-2 minutes. Pour butter mixture over squash together with salt and pepper to taste. Mix and crush squash to incorporate butter mixture.

 

Serve immediately. 

 

 

NOTE:  Pumpkin, or Japanese pumpkin can be cooked similarly.

VEGETABLES: Stuffed peppers has to be one of the more popular dishes based on vegetables. Please try this version of it.

STUFF GREEN PEPPERS:

 

 

 

8 green peppers

stuffing:

    1 tbsp. cooking oil                                      

    2 onions, finely chopped

    1 lb. each ground beef & ground pork

    1 cup cooked rice                                       

    2 eggs

    2 garlic cloves, crushed                              

    1 tsp. salt + 1½ tsp. freshly ground pepper             

sauce:

    3 tbsp. each butter & flour

    3 cups canned tomato juice                        

    2-3 tbsp. sugar or to taste

    1 tsp. salt

 

 

 

To prepare stuffing:  Heat oil in a non-stick saucepan over medium heat. Cook onions until soft, removing from pan to cool slightly; then it to the rest of stuffing ingredients in a bowl. Mix thoroughly. Set aside.

 

To prepare sauce: Melt butter in clean pan over medium-low heat. Add flour and cook the roux, stirring constantly, for 2 to 3 minutes. Gradually add tomato juice, whisking it in with a wire whisk until liquid is incorporated into the roux. Add sugar and salt; then bring sauce to a boil. Adjust seasoning; then reduce heat, cover pot and simmer sauce for  5 minutes.

 

Meanwhile, wash and pat dry the peppers. Cut off the tops, removing the seeds and white fibres,; then add in stuffing. Using a fork, prick sides of each pepper several times to allow cooking broth to penetrate. Add peppers into the tomato sauce in pan, making sure there is enough liquid to cover all the peppers.  Return liquid to a gentle boil, cover pot, and simmer at medium-low heat for 1 hour.

SWEET SAUCES: This is my version of the very popular Zabaglione sauce that will enhance any dessert.

ZABAGLIONE SAUCE:

 

 

6 egg yolks                                                     

¼ cup Marsala wine or dry sherry

½ cup sugar                                                    

¼ cup brandy

 

 

In a bowl set over a pan of simmering water--making sure bottom of bowl does not touch the water--beat egg yolks with sugar until foaming and pale in colour. Slowly add Marsala wine/ sherry and the brandy.

 

Beat mixture continuously until it thickens and becomes foamy. Do not overcook. Remove from heat. Serve immediately with lady fingers or cream wafers.

 

 

 

VARIATIONS:

 

 

1.  Strawberry Sabayon--- Zabaglione with fresh strawberries added just before serving.

 

 

2.  Zabaglione with Grand Marnier:

4 egg yolks                                         

7 tbsp. dry white wine

6 tbsp. sugar                                       

7 tbsp. Grand Marnier liqueur

 

 

Whisk the egg yolks in a large bowl sitting over a pan of simmering water. Add white wine and sugar and continue whisking. Add Grand Marnier liqueur. Continue whisking until very thick.

SWEET SAUCES: Here are 3 sauces, flavoured with different liqueurs, that work well with various desserts.

SHERRY CREAM SAUCE:

 

 

 

5 egg yolks                                                                 

2/3 cup sugar

½ cup cream Sherry                                                    

1 cup whipping cream

 

 

 

Beat egg yolks with sugar until thick and light-coloured. Stir in sherry. 

 

Transfer mixture to the top of a double boiler set over simmering water. Beat mixture for 10 to 16 minutes, or until very thick and almost double in volume.  Remove pan from heat.

 

Set pan in a large basin filled with ice to cool, beating it occasionally.

 

Whip cream until stiff and fold it into the sauce, mixing in well. Chill sauce, covered, for at least 2 hours before serving.

 

 

 

 

 

 

 

CHOCOLATE SAUCE:

 

 

 

4 oz semi-sweet chocolate                                          

1 ½ cups whipping cream       

1/4 cup brandy or rum

 

 

 

Put whipping cream in a saucepan over medium-low heat. Add a soup ladle into it to prevent boiling over.  Cook until cream is simmering. Add chocolate and melt, stirring, until completely melted and smooth. Add brandy or rum. Serve warm over desserts.

 

 

Variation:  2 to 3 tbsp. strong black coffee may be used to substitute for brandy or rum if preferred.

 

 

 

 

 

SPICY BLUEBERRY SAUCE:

 

 

 

2 cups fresh or frozen unsweetened blueberries         

1/3 cup sugar

½ tsp. ground cinnamon                                             

½ tsp. freshly-grated nutmeg

2 tbsp. Grand Marnier liqueur                         

 

 

Combine blueberries, sugar, cinnamon and nutmeg in a small saucepan. Bring to a boil then reduce heat to simmer. Cook 5 minutes, until blueberries are tender, stirring occasionally. Add liqueur.

 

Serve hot over desserts.

SWEET SAUCES: You can use this recipe to serve strawberries in 2 ways--as stewed fruit or as a nice sauce to serve with home-made crepes & ice cream.

STRAWBERRY SAUCE:

 

 

 

 

¾ cup red currant jelly                        

¼ cup dry sherry

1 ½ cups sliced strawberries                           

1 tbsp. lemon juice

 

 

 

In a saucepan, cook jelly with sherry over low heat until jelly has melted and blended in. Let cool.  Toss strawberries with lemon juice and stir into sauce.