Ingredients

3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled

2 tablespoons olive oil

 

Directions

Preheat oven to 500°F with rack in lower third.

Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.

Cooks’ note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.

 

Carrot- Ginger Soup

Bon Appétit /June 1997

 

Ingredients

1/4 cup (1/2 stick) butter

1 1/2 cups chopped onion

1 tablespoon finely chopped peeled fresh ginger

1 1/2 teaspoons minced garlic

1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)

2 tomatoes, seeded, chopped (about 1 1/3 cups)

1 1/2 teaspoons grated lemon peel

3 cups (or more) chicken stock or canned low-salt broth

2 tablespoons fresh lemon juice

4 tablespoons sour cream

1 small carrot, peeled, grated

 

Directions

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

 

 

Summer Squash Sauté

Bon Appétit / June 2013

 

Ingredients

2 pounds summer squash and/or zucchini, cut into matchsticks

1 teaspoon kosher salt plus more

1/4 cup sliced almonds

2 tablespoons olive oil

2 garlic cloves, sliced

1/4 teaspoon crushed red pepper flakes

1/4 cup finely grated Parmesan

Freshly ground black pepper

 

Directions

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

 

 

Sautéed Kale with Kohlrabi

Ian Knauer

Gourmet/ September 2009

 

Ingredients

1 1/4 pound kohlrabi, bulbs peeled

1/2 teaspoon grated lime zest

2 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil, divided

2 pounds kale (2 bunches), stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

 

Directions

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

 

 

Cherry Almond Crisp

Ree Drummond

 

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Dash nutmeg

1 1/2 sticks cold butter

1/2 cup slivered almonds

Four 12-ounce bags frozen tart cherries

1/4 cup cornstarch

2 teaspoons almond extract

To Serve:

2 cups heavy cream

2 tablespoons granulated sugar

Vanilla ice cream, optional

 

Directions

Preheat the oven to 350 degrees F.

Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.

Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.

Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.

Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.

To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.

Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

 

Slovak Stuffed Cabbage Recipe 

(Holubky or Halupki)

By Barbara Rolek

Aboutfood.com

 

Ingredients

1 (4-pound) whole head of cabbage

1/2 cup raw rice

1/2 cup water

1 finely chopped medium onion

4 tablespoons (1/2 stick) butter

1 1/2 pounds ground beef chuck

1/2 pound lean ground pork

Salt and pepper

1 large egg

1 clove minced garlic

1 teaspoon sweet or hot paprika

1 pound drained (reserve juices) sauerkraut (rinsing optional)

1 (14-ounce) can tomato sauce

1 (14-ounce) can crushed tomatoes

 

Directions

Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven.

Rinse rice and cook it in 1/2 cup water until water is abosrbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool.

In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough.

Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn.

 

Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread.

Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).