Scroll down for the following recipes:

ASIAN STYLE SNOW PEAS

BAKED ACORN SQUASH

BAKED ASPARAGUS WITH PARMESAN CREAM SAUCE
BAKED STUFFED ONIONS

BALSAMIC ROASTED VEGETABLES
BELL PEPPER COUSCOUS

BLUE CHEESE MASHED POTATOES

BRAISED LEEKS

BRAISED SWISS CHARD

BREAKFAST BURRITO ROLL-UPS

BROCCOLI WITH CRANBERRIES

BRUSSELS SPROUTS ALMANDINE

BUTTERNUT SQUASH CASSEROLE
CAULIFLOWER TEMPURA

COUNTRY STYLE GREENS
DUXELLES

FRIED SHALLOTS

FRIED ZUCCHINI

FRITTATA

GARLIC MASHED POTATOES

GLAZED CARROTS/PARSNIPS

GRATIN OF LEEKS WITH COUNTRY HAM & CHEESE
MARK’S HOME FRIES

MEXICAN RICE PILAF

MUSHROOM RISOTTO

MUSHROOM STOCK

PARSNIP PUREE

PEA PURÉE

POMMES ANNA

PORTOBELLO MUSHROOMS WITH BRIE & PESTO
MARK’S POTATO PANCAKES

RATATOUILLE

ROASTED RUTABAGAS & CARROTS

SAUTEED CELERY ROOT

SAUTEED FIDDLEHEAD FERNS

SAUTEED PORTOBELLO CAPS WITH GRILLED ARTICHOKES

SAUTEED SWISS CHARD

SIMMERED LENTILS

SPAGHETTI SQUASH

SPINACH AND CHEESE SOUFFLÉ

SPINACH ENCHILADAS WITH HOT PEPPER SAUCE

STUFFED TOMATOES

SWEET POTATO CASSEROLE
TOMATO & ZUCCHINI GRATIN

VEGETABLE BUNDLES

WHITE ASPARAGUS

ASIAN STYLE SNOW PEAS

1 lb. snow peas, trimmed.
2 teaspoons sesame seeds, toasted
1 red bell pepper, julienned
1 yellow pepper, julienned
2 scallions, thinly sliced
2 tablespoons soy sauce
3 tablespoons sesame oil
Pepper to taste

             Boil the snow peas in salted water for 15 seconds and then immediately submerge them in ice water.  Toast the sesame seeds in a skillet over medium heat just for a minute or so until they brown and give off a nutty essence.  Mix the peas, peppers, scallions, sesame seeds and soy sauce in a large bowl.  Sauté the vegetable mixture in the sesame oil for 2-3 minutes or until the peppers are soft.  Season with pepper and additional soy sauce if need be. 

BAKED ACORN SQUASH

         I have two recipes for baked acorn squash that I like.  I never can decide which I like better so I usually make one half of the squash one way, and the second half the other.  I have also never measured the ingredients.  I begin either recipe, or a combination thereof, with one acorn squash.  Cut it in half through its poles, (as in north and south), and scoop out the seeds. You can save the seeds and roast them if you like.  Place the halves flesh side down in a covered baking dish, (such as Corningware), with enough chicken stock to come at least a quarter inch up the side of the squash.  Bake in a preheated 350 degree oven for 45 minutes.  Remove the squash, drain the fluid, and turn the squash over, flesh side up.  Cover the flesh with:

Butter to taste.  (I like 2-3 tablespoons per half but you can adjust it accordingly).
Brown sugar.  Just sprinkle it on until the entire half is lightly coated.
Powdered Cinnamon.    A light dusting over the entire surface.
Salt and pepper to taste.

         Here’s where the recipe can go one of two ways.  After applying the above ingredients add either 1) allspice and ground cloves and/or nutmeg or 2) 2-3 teaspoons of soy sauce per squash half.  Allspice and cloves are strong spices so I would sprinkle them lightly.  Now put the squash back into the oven for 10-15 more minutes, flesh side up, without the lid. Try each recipe on each half of the squash and choose your own favorite.

BAKED ASPARAGUS WITH PARMESAN CREAM SAUCE

4 oz heavy cream
1 oz grated Parmesan cheese
4 large asparagus spears
1 tablespoon butter
3 tablespoons chicken broth
Salt, pepper, and paprika to taste

          Preheat oven to 350 degrees.  Mix the cream and cheese, bring to a boil, and then simmer for five minutes.  Season the sauce with salt and pepper.  Trim the ends of the asparagus and peel them.  Then blanch them for one minute in boiling salted water and then submerge in ice water.  Place asparagus into a baking dish.  Add chicken broth and butter and then place into oven until heated through, about 3-5 minutes.  Arrange asparagus on plate, season with salt, pepper and paprika, and then drizzle with sauce.  

BAKED STUFFED ONIONS

Two large Spanish onions, peeled and cut in half horizontally.
Two oz. bread crumbs
One tablespoon grated Parmesan cheese
One tablespoon parsley, chopped
Extra virgin olive oil, as needed
Salt and pepper to taste

             Brush each half of the onion with olive oil and bake in a 350 degree onion until they start to soften.  Remove the onion and scoop out a hole in the center.  Do not penetrate all the way through.  Leave a base for the stuffing.  Also, do not scoop too wide a hole or the onion will lose its structure.  Mix the breadcrumbs, cheese, parsley, salt and pepper.  Chop the onion you scooped out and mix it with the breadcrumbs.  Moisten the mixture with enough olive oil to hold it together.  Fill the onion halves and return them to the oven until the stuffing is brown, about 30 minutes.  (Calorie counters:  skip the cheese and use chicken broth instead of oil to moisten the breadcrumbs)

1 lb. carrots, peeled and cut into 1 ½ to 2-inch pieces
1 lb. turnips, peeled and cut into 1 ½ to 2-inch pieces
1 lb small beets, (peeled and cut somewhat smaller than the
carrots or turnips)
Olive oil, as needed
3 tablespoons balsamic vinegar
Salt and pepper to taste
4 oz. crumbled Gorgonzola cheese

            Preheat the oven to 425 degrees.  Combine the vegetables in a large bowl with olive oil, balsamic vinegar, and salt and pepper, tossing well to coat evenly.  Spread the vegetables out in a roasting pan or on a foil covered baking sheet.  Roast for about 40 minutes or until the desired degree of doneness.  Check on their progress along the way and stir them around for even roasting.  When finished sprinkle with the Gorgonzola and serve. 

BELL PEPPER COUSCOUS

             The different colored peppers in this recipe add a bright dimension for the eyes as well as the taste buds.

Half a red bell pepper, finely diced
Half an orange bell pepper, finely diced
Olive oil, as needed.
2 tablespoon butter
2 cups water or chicken broth
12 oz couscous
Salt and pepper to taste

             Sauté the peppers in olive oil and butter until just soft.  Meanwhile, start bringing the water or broth to a boil.  Add the couscous, salt, and pepper to the bell peppers and sauté for another minute or two.  Pour the boiling water over the couscous, cover, turn off the heat and let stand for five minutes.  Fluff the couscous with a fork, taste for additional salt and pepper, and serve.

BLUE CHEESE MASHED POTATOES

             Bring the potatoes to a boil and simmer until tender.  Drain and then return them to the pan.  Cook for a few minutes on medium heat to evaporate the excess water.  For extra smooth mashed potatoes, pass them through a food mill or a ricer and return them to the pan.   Or, just mash them with a hand masher, in the pan.  With the heat on low to medium, stir in the cream, butter, salt and pepper until well blended.  Stir in the cheese until it melts.  Check for additional salt and pepper and serve. 

BRAISED LEEKS

Four leeks
One pint chicken stock
One oz. butter
One and a half tablespoons parsley, chopped (or other herbs if you prefer)
Salt & pepper to taste

             Trim the root end of the leeks but not completely.  Leave enough for the leek to stay in tact.  Then cut the last couple inches of the dark greens.  Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again.  Rinse them under running water to remove all the grit in-between the leaves.  Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper.  Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 – 30 minutes.  Sprinkle with the remainder of the parsley just before serving.  (Calorie counters:  Skip the butter and use low fat chicken broth).

BRAISED SWISS CHARD

2 large shallots, chopped
Olive oil as needed
1 large batch Swiss chard, stems removed
Salt and pepper to taste
2 garlic cloves
Half cup chicken broth

             Sauté the shallots in the olive oil.  Or, if you are including the chard stems, chop them and sauté them first.  When they just start to soften add the shallots.  After the shallots soften add the chard leaves, salt and pepper.  As soon as the leaves reduce add the garlic and sauté one minute more.  Add the chicken broth, bring to a boil, reduce to low heat, cover, and cook until the chard is completely soft.  About 10 minutes. 

BREAKFAST BURRITO ROLL-UPS

This recipe comes from “Breakfast, Brunch & More: Serious Comfort Food From New Jersey’s best Bed & Breakfasts” by Angela Williams and Lynne Kaplan. Check out Chef Kaplan’s B&B at victoriahouse.net.

1 cup chopped onion
1 cup sliced bell pepper
8 (8-inch) flour tortillas
16 pre-cooked asparagus spears
2 ½ cups shredded mozzarella
1 cup sliced black olives
8 eggs, beaten
3 cups milk
2 tablespoons flour
Half teaspoon garlic powder
Few drops hot pepper sauce

Preheat the oven to 350 degrees. Coat a 13 x 9-inch baking pan with nonstick cooking spray. In a small microwave-proof bowl microwave the onions and peppers on high for three minutes or until slightly softened. In the center of one tortilla place two asparagus spears, about a ¼ cup of the onion-pepper mixture, ¼ cup of mozzarella, and some of the olives. Roll up the tortilla to form a burrito and place it seem side down in the baking dish. Repeat with the remaining tortillas.  In a large bowl, mix the eggs, milk, flour, garlic powder and hot pepper sauce. Pour the mixture over the burritos. Sprinkle the remaining cheese on top. Bake for 45 to 50 minutes or until set. Remove from the oven, let stand for ten minutes and serve.

BROCCOLI WITH CRANBERRIES

2 large batches of broccoli, stems removed
1 pint chicken stock
4 oz. pine nuts
1 ½ cups dried cranberries
2 tablespoons lemon juice
Salt and pepper to taste

             Place the broccoli and chicken broth in a 12 inch skillet.  Cover and simmer until the broccoli is tender.  Remove the broccoli and mix with the remaining ingredients.  Substitute almonds for the pine nuts if you like.

BRUSSELS SPROUTS ALMANDINE

2 dozen Brussels sprouts
4 tablespoons champagne vinegar
1 tablespoon dried mustard
¼ cup maple syrup
½ cup almond oil
½ teaspoon fresh grated nutmeg
¾ cup chopped almonds
Salt and pepper to taste

             Trim the root of the sprouts and then cut them in half through their poles.  Remove whatever outer leaves detach unassisted.  Steam them until tender, about 4-5 minutes.  Meanwhile, whisk the remaining ingredients in a bowl.  Toss with the Brussels sprouts as soon as they’re finished cooking and serve. 

BUTTERNUT SQUASH CASSEROLE

This recipe comes from thatsmyhome.com

1/3 cup butter, softened
¾ cup sugar
2 eggs
1 can (5 oz.) evaporated milk
1 teaspoon vanilla extract
2 cups cooked and mashed butternut squash

 Topping:

½ cup crisp rice cereal
¼ cup brown sugar
¼ cup pecans, chopped
2 tablespoons butter, softened

             Preheat oven to 350 degrees.  In a mixing bowl cream the butter and sugar until thoroughly incorporated.  Beat in eggs, one at a time, then milk and vanilla.  Stir in the squash.  Pour the mixture into a greased 11x7x2-inch baking dish.  Bake for 45 minutes or until almost set.  Combine topping ingredients and sprinkle over casserole.  Return to the oven for another 5-10 minutes or until bubbly. 

CAULIFLOWER TEMPURA

             I was never crazy about cauliflower until I tried this recipe.  It’s easy to make and is unusually tasty, given that it’s cauliflower.

Vegetable oil, as needed
1 head of cauliflower
2 large egg yolks
8 oz. ice water
5 oz. all purpose flour plus extra for dredging

             Heat the oil to 375 degrees.  Trim the cauliflower into bite-size florets.  Whisk the egg yolk and water and then mix in the flour.  Dredge the cauliflower in flour and then dip it into the batter.  Fry until golden brown.  Do not over crowd them.  Fry them in batches if need be. 

             Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter.  It is used to flavor soups and sauces, as a garnish, and a stuffing.  Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak.  Spoon the precooked duxelles down the center.  Roll the meat and then sauté or roast it. 

8 oz. finely chopped mushrooms
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste

              Sauté the mushrooms and shallot in butter until the mushrooms are browned.  Season with the parsley, salt and pepper.

FRIED SHALLOTS

             Traditional onion rings, move over.  Garnish your next dish with these scrumptious delectables.  Simply take a bunch of shallots, peel them, and slice them thinly crosswise.  Take some all-purpose flour seasoned with salt and pepper.  Dip the shallot slices in milk and then dredge in the flour.  Place them in a strainer and bang off the excess flour.  Drop them in 350 degree vegetable oil.  They will cook quickly so keep an eye on them.  As soon as they’re golden brown, remove them from the oil, drain, and sprinkle with additional salt.   For another delicious alternative, broil halved shallots right in the pan with your steak.  They will pick up some of the steak’s juices as well as bring some of their own flavor to the party. 

FRIED ZUCCHINI

2 zucchini, cut into quarter inch slices
Flour, as needed
2 eggs, beaten
Bread crumbs, as needed
Vegetable oil, as needed
Salt and pepper to taste.

             Fill a large pot two thirds of the way with oil and heat it to 350 degrees.  Dredge the zucchini in flour and shake off the excess.  Dip in the beaten eggs and then the bread crumbs.  Place in the hot oil until golden brown.  Drain on a rack or paper toweling and season with salt and pepper.   If you prefer not to deep fry you can pan-fry them in a skillet.  Place them in hot oil in a skillet without overcrowding them, and flip when the first side is golden brown. 

FRITTATA

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.  For a gourmet B&B check them out at victoriahouse.net.

8 eggs
½  cup sour cream
1 cup milk
salt/pepper to taste
1 portobello mushroom, stem removed, sliced 1/4" thick
4 tablespoons olive oil
1 small yellow onion, diced
½  pound prosciutto, diced
2 plum tomatoes, diced, seeds removed
2 teaspoons chopped basil
1 teaspoons chopped oregano
1 cup shredded fontina cheese
 
            Preheat oven to 350 degrees.  Vigorously whisk the eggs, sour cream, milk, salt, and pepper and set aside.  Sauté the mushroom in two tablespoons of olive oil until browned and set aside.  In a 10", non-stick, oven proof skillet, sweat the onions in two tablespoons of olive oil until softened but not brown.  Add the ham and sauté two minutes.  Arrange mushrooms on top on ham/onion mixture and then sprinkle with chopped tomatoes.  Stir herbs into the egg mixture and pour it over everything in the pan. Cook on top of stove slowly, lifting the edges to let uncooked egg run under. Do not brown the bottom. When almost set, sprinkle on the cheese and place in oven until cheese melts and browns slightly. Remove from oven. Loosen around the edges and slide onto a serving platter. Serves 6-8.

GARLIC MASHED POTATOES

4 Idaho potatoes peeled and chopped into a large dice.
6 ounces heavy cream
3 ounces butter
6- 8 cloves garlic
Salt and pepper to taste

             Bring the potatoes to a boil and simmer until tender.  Finely chop the garlic and simmer it in the cream and butter for about three minutes.  Strain the pieces of garlic from the cream.  Pass the cooked potatoes through a food mill or a ricer.   Add the cream to the potatoes and mix until smooth.  Add salt and pepper to taste.  And yeah, you can cut back on the amount of cream and butter if need be. 

GLAZED CARROTS/PARSNIPS

2 lbs carrots, parsnips or a combination thereof
Water as needed
Butter to taste
2 tablespoons sugar
Salt and white pepper to taste
Chopped parsley

             Peel and cut the vegetables to the size and shape you desire.  The thicker they are however, the longer they will take to cook.  Add them to a sauté pan with enough water to come half way up the sides of the vegetables.  Add the butter, sugar, salt and pepper.  Bring to a boil and continue to cook, partially covered, until tender.  Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze.  Sprinkle with parsley when finished. 

GRATIN OF LEEKS WITH COUNTRY HAM & CHEESE

 This recipe comes from theculinarycompanion.com

Makes 6 to 8 servings.

6-8 medium sized leeks, trimmed of most of the green
3 scallions
2 oz. chicken broth
2 oz. half-and-half
Salt and pepper to taste
2 oz. cured country ham, diced
2 oz. Parmesan cheese
1 oz. Swiss cheese
2 tablespoons butter, cubed

Preheat the oven to 350.  Butter a shallow 2-quart casserole and set aside.  Cut each leek in half and place in a large pot with enough water to cover.  Add the scallions to the pot.  Bring to a boil, reduce heat to moderate, and cook until leeks are just tender (about 10 minutes), and drain.  Arrange the leeks and scallions in the prepared casserole dish.  In a small mixing bowl, combine the broth and half-and-half; pour over the leeks and scallions, and season with salt and pepper.  Scatter the ham, Parmesan cheese, and Swiss cheese over the top; dot with the cubed butter, and bake until bubbly and the top is golden, (about 30 minutes).

MARK’S HOME FRIES

Olive oil, as needed
2 Russet or long white potatoes, peeled, cut in half lengthwise and sliced crosswise to make half moons.
1 medium onion, chopped
Salt and pepper to taste
1 tablespoon paprika, more or less to taste

             The amount of olive oil is “as needed” but if you want really moist and tasty home fries I would employ a generous amount of oil.  Using a large skillet, get the oil nice and hot and add the potatoes, onion, salt and pepper.  Sauté until the potatoes are softened to your liking.  A few minutes before they’re done mix in the paprika.  Paprika can burn easily and doesn’t need to be cooked for long.   Taste and add additional salt and pepper if necessary and serve. 

MEXICAN RICE PILAF

1 cup long grain rice
1 medium onion, chopped
1 stalk celery, chopped
1 large poblano pepper, chopped or 2 anchos, (see variation
below)
Salt and pepper to taste
Vegetable oil as needed
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon cumin
2 teaspoons paprika
2 teaspoons ground achiote
Cayenne pepper, to taste
1 14.5-oz. can chicken broth
Half cup chopped cilantro stems

             Preheat the oven to 350 degrees.  Rinse the rice in a stainless bowl thoroughly until the water runs clear.  Removing the excess starch allows for a fluffier pilaf.  Sauté the onion, celery, and poblano pepper, with salt and pepper in vegetable oil until soft.  Add the garlic and sauté one more minute.  Add all the spices and sauté for another minute.  Add the rice and sauté for another minute or so.  Add the chicken broth, cover, bring to a boil and then place in the oven for 15 minutes.  After removing the rice from the oven, mix in the cilantro stems and fluff with a fork.          
            For a tasty variation take 2 ancho chiles and 1 pint of boiling water or chicken broth if you prefer.  Remove the seeds and stems of the peppers and break into large pieces.  Pour the boiling liquid over them and steep in a covered container for 30 minutes.  Puree this mixture in a blender and use it in place of the chicken broth in the recipe.  
            Achiote, (also called annatto), is the seed of the annatto tree.  It can be found in the Spanish section of your supermarket.  If they only sell the whole seeds, grind them in a spice grinder. 

MUSHROOM RISOTTO

1 oz. dried porcini mushrooms (see instructions below)
1 quart mushroom stock plus 1 pint of the reserved porcini water (see recipe for mushroom stock below)
1 onion, chopped
Salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
8 oz. finely chopped mushrooms
4 cloves garlic, chopped
2 cups Arborio rice
1 cup dry white wine
One third cup Parmesan cheese
Fresh parsley and thyme to taste

             Rinse the porcini mushrooms.  Bring one pint of water to a boil.  As soon as it hits a boil, turn off the heat, add the porcinis, cover, and soak for 20 minutes.  Remove the porcinis and rinse them again.  Chop the porcinis and set them aside.  Strain the water they soaked in through cheesecloth.  Add the porcini water to the quart of mushroom stock.  
            Sauté the onion with salt and pepper in the butter and oil until it just starts to soften.  Add the mushrooms and porcinis and cook until they start to brown.  Add the garlic and cook for 1-2 minutes.  Add the rice and cook for 1-2 minutes.  Deglaze with the white wine and bring to a boil.  Reduce the heat to medium/medium-low.
            Add about a cup of the mushroom stock and begin stirring.  Over the next 20-30 minutes you will continue to stir and add stock in half cup increments as the rice absorbs each addition of stock.  Taste along the way to determine when it has reached the level of doneness that you prefer, adding additional salt and pepper as necessary.  At the very end blend in the cheese, parsley and thyme and serve.

MUSHROOM STOCK

             Use this stock as a base for mushroom soup or a mushroom sauce.  For the latter, deglaze the pan with some of the stock after sautéing the protein.  Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

1 lb sliced mushrooms.
1 onion, roughly chopped
2 garlic cloves
2-3 cloves
1 bay leaf
2-3 sprigs of thyme
Salt and pepper to taste

             Sauté the mushrooms in butter or olive oil until just browned, or lay them out on a large sheet tray and bake at 375 until browned.  Add the mushrooms, onion, garlic, cloves, bay leaf, and thyme to a stockpot.  Add just enough water to cover the mushrooms and simmer for two hours.  Check it periodically to see if you need to add water.  Add as little as necessary.  Strain the stock, simmer for another 10-15 minutes to reduce and concentrate it further and then season with salt and pepper.

PARSNIP PUREE

1 lb. Parsnips, peeled and roughly chopped.
3 tablespoons horseradish
Half cup heavy cream
4 tablespoons butter
Salt and pepper to taste

             Boil the parsnips until soft.  Drain the water and pulverize with a hand-masher or for an extra smooth puree, run them through a ricer.  Add the remaining ingredients and mix well.  Adjust the cream, butter, and horseradish to suit your particular taste. 

PEA PURÉE

1 lb. of shelled fresh peas or 1 lb. frozen peas
1 cup chicken stock
salt and white pepper to taste
1 heaping tablespoon honey

             Boil the peas in the chicken stock with some salt and pepper.  If the peas are frozen boil them according to the package instructions.  If they are fresh they will take anywhere from one to five minutes depending on their maturity.  I would sample them every minute until they are soft but not overcooked.  With a slotted spoon, transfer the peas from the pot to a blender with very little of the chicken stock.  You want just enough fluid to get the blender going and no more or the purée will turn out watery.  Add the honey and begin pureeing the peas in the blender.  Add spoonfuls of the stock if more fluid is needed.  If it ends up watery you can cook the purée over low heat to evaporate the excess fluid.  Stop the blender periodically and taste for additional salt or pepper. 

POMMES ANNA

             Pronounced “pom” Anna this classic French dish was created by Chef Adolphe Duglere (1805 – 1884).  During the time of the Second French Empire, (1852-1870), governed by Louis-Napoleon Bonaparte, (Napoleon Bonaparte’s nephew), Duglere maintained a famous Parisian restaurant called Café Anglais.  Duglere dedicated his new potato dish to a courtesan by the name of Anna Deslions who frequented his eatery. 

2 ¼ - 2 ½ pounds Red Bliss potatoes
Salted butter as needed, (at least a half a stick), softened
Salt and white pepper to taste

             Preheat the oven to 400 degrees.  Peel the potatoes thoroughly, cutting out all of the eyes.  Slice them on a mandoline no thicker than an eighth of an inch.  Smear a generous amount of butter on a 10-inch, non-stick, oven-proof skillet, completely covering the bottom and sides.  Layer the potatoes in a rosette pattern, placing each slice halfway over the preceding one.  Spread each layer with butter and season with salt and pepper before starting the next.  After completing the final layer, press the potatoes down with a spatula or wooden spoon to help compact them.   Place into the oven for 25 minutes.  Now the tricky part.  Using a high quality oven mitt, remove the skillet from the oven, and loosen the potatoes from the bottom with a spatula and/or by shaking the pan.  Drain any excess butter if need be but reserve it.  Then place a large flat plate on top of the skillet and flip it.  Next, by either tilting the plate, or with the assistance of a large spatula, slide the upside down potatoes back into the skillet.  Pour the excess butter over them and return the skillet to the oven for another 25 minutes or until the top completely browns.  A browned exterior is crucial for the dishes flavor, texture, and visual appeal.  Slide the final “potato pie” out of the skillet and onto a plate and serve. 

PORTOBELLO MUSHROOMS WITH BRIE & PESTO

3 tablespoons butter
4 large portobello mushrooms
Salt and pepper to taste
2 garlic cloves, chopped
3 tablespoons dry sherry
12 ounces of fresh brie cheese
Pesto sauce, as needed (recipe follows)

             Preheat the oven to broil.  Melt the butter in a non-stick sauté pan, and lightly sauté the mushrooms.  Add salt and pepper to taste.  Add the garlic and continue to sauté until the mushrooms are soft.  Deglaze the pan with the sherry.  Remove the mushrooms and place on a greased baking sheet.  Cut the brie into bite size pieces and place on top of the mushrooms.  Drizzle some pesto onto the top of each mushroom.  Place under broiler until the cheese melts, about one minute.

PESTO SAUCE 

2 cups basil
¼ cup pine nuts
½ cup grated parmesan cheese
2 garlic cloves
Salt and pepper to taste

1/3 cup olive oil

             Place all of the ingredients except the oil in a food processor and briefly mix.  Then with the processor running, slowly drizzle in the olive oil until incorporated. 

MARK’S POTATO PANCAKES

(Makes about 8 pancakes)

2 large Russet or long white potatoes, peeled and roughly chopped
2 large shallots, or one small onion, roughly chopped
4 tablespoons flour
Salt and pepper to taste
1 large egg
2 tablespoons melted butter
Vegetable oil, as needed for cooking

             Place the potatoes and shallots in a food processor and process until finely chopped.  Transfer the mixture to a fine mesh sieve and push as much of the excess water out as you can with a spatula.  This is critical for the texture and structural integrity of the pancakes.  Stir in the flour, salt and pepper.  Whisk the egg with the butter in a separate bowl and stir into the potato mixture.  The batter should be loose but if for any reason it’s too runny, you can always add a little more flour.

            Heat a 14-inch skillet and add oil to a depth of ¼ inch.  Wait for the oil to become very hot.  With a large serving spoon, dollop portions of the batter into the oil, tapping it with the spoon to flatten it just a little.  The oil should come halfway up the pancake so adjust the thickness accordingly.  You should just be able to fit 8 pancakes about three and one half inches across.  Pan-fry until browned on the first side, flip once and brown the other side.  Drain on paper towels and serve with sour cream, butter, chives or even plain.  They’re delicious all by themselves. 

RATATOUILLE

             Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast.  It is a summer dish, best when the vegetables are in season and at their peak. 

1 red and 1 green bell pepper, roasted, skins and seeds removed.
4 tomatoes, blanched, skins and seeds removed.
1 medium eggplant, cut into large dice
3 small zucchini, cut into half inch slices
1 large onion, roughly chopped
5 cloves garlic, chopped
Salt and pepper to taste
Olive oil as needed
Assorted herbs, chopped, to taste

             Slice the peppers into half-inch strips and roughly chop the tomatoes.  In a large Dutch oven sauté the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.  If you do them all at once the pan will be overcrowded and they will not sauté, they will steam and not brown.  After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.  Cover and cook over low to medium heat for 30 minutes or until very tender.  Add the herbs at the end and check for additional salt and pepper.  You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.

ROASTED RUTABAGAS & CARROTS

             Roasting is one of the best cooking methods for optimizing root vegetables’ flavor.  Unlike boiling, where water dilutes some of the vegetable’s flavor, roasting intensifies it. 

1 medium rutabaga, peeled and cut into medium to large dice
3 carrots, peeled and cut into medium to large dice
Olive oil as needed
Rosemary, chopped as needed
Salt and pepper to taste

             Pre heat the oven to 350.  Peel and chop the rutabaga and carrots to the same size.  Place in a baking dish.  Add the olive oil and stir to coat well.  Add the rosemary, salt and pepper, and stir again.  Roast for a half hour or until the vegetables are soft.  Obviously this will depend on the exact size that you cut them and the quirks of your particular oven. 

SAUTEED CELERY ROOT

             All root vegetables can be sautéed.  However, because of their density they must be cut into thin slices or a small dice.  If not, the exteriors will burn before the center is cooked.

1 lb. Celery root cut into small dice
Olive oil as needed
Butter as needed
Chopped parsley to taste
Salt and pepper to taste.

             Peel and cut the celery root into a small dice.  Heat a sauté pan and add a combination of olive oil and butter.  Sauté the celery root until soft, finishing with parsley, salt and pepper.  For another twist, deglaze the pan with a little bit of cognac and add a little cream at the very end.  Or, make glazed celery root.  Place the diced celery root in a sauté pan with butter and a teaspoon of sugar.  Add enough water to come halfway up the vegetable.  Simmer until the celery root is soft and the water and sugar have reduced to a syrupy glaze, about fifteen minutes.  Finish with herbs, salt and pepper.  You can substitute other root vegetables for the sautéed or glazed versions of the celery root or do combinations. 

SAUTEED FIDDLEHEAD FERNS

1 lb fiddlehead ferns, trimmed, washed, and dried.
1 large shallot, chopped
Butter and olive oil as needed
2-3 garlic cloves, chopped
Parsley to taste
Salt and pepper to taste

             Heat up an equal amount of butter and olive oil.  Sauté the ferns and shallot for about 5 minutes.  Add the garlic and cook one more minute.  Season with parsley, salt and pepper and serve.  If you like, you can even give them a squirt of lemon juice. 

SAUTEED PORTOBELLO CAPS WITH GRILLED ARTICHOKES

2 baby artichokes
2 small Portobello mushroom caps, stems and gills removed
Olive oil, as needed
Salt and pepper to taste

        Cut the top quarter off the artichokes and remove all of the outer leaves.  Peel the stem and cut it, leaving about an inch or so.  Coat them with olive oil and then add salt and pepper.  Grill them making quarter turns to sear each side.  Sauté the mushroom caps in olive oil.  Season with salt and pepper.  Place one artichoke on each of the three caps and drizzle with your favorite vinaigrette.

SAUTEED SWISS CHARD

1 large batch of Swiss chard, stems removed
Olive oil as needed
Salt and pepper to taste
2 cloves garlic, chopped
2 oz. sherry
1 tablespoon sherry vinegar

             Heat a large skillet, add the oil, and then the chard leaves, salt and pepper.  When the chard has reduced and starts to soften add the garlic and sauté one more minute.  Add the sherry and the vinegar and cook on high until at least half the fluid has evaporated.  Add additional salt and pepper if necessary and serve.  If you would like to include the stems with the leaves, chop them and sauté them first.  Being harder they will need a head start.  Other optional ingredients include chopped shallots, diced bell pepper, or a sprinkle of nutmeg.  Sauté the shallots and bell pepper with the chard leaves before adding the garlic.  Nutmeg is added at the very end.

SIMMERED LENTILS

1 small onion, diced
1 stalk celery, diced
Olive oil as needed
4 cloves garlic, minced
2 oz. white wine
1 cup lentils
1 pint chicken broth
2 bay leaves
Rosemary, chopped, to taste
Thyme, chopped to taste
Salt and pepper to taste
1 ham hock
Parsley, chopped, to taste

             Sauté the onion and celery in olive oil until soft.  Add the garlic and sauté one more minute.  Deglaze the pan with the wine.  Add the lentils, broth, bay leaves, rosemary, thyme, salt and pepper and stir.  Place the ham hock in the center, cover, bring to a boil, and then simmer on low, covered, for 30 minutes or until the lentils are soft. Flip the ham hock halfway through and add more broth if necessary.  Finish with the parsley and extra salt and pepper if needed.

SPAGHETTI SQUASH

             Spaghetti squash is so named because the flesh, after being cooked, separates into golden colored strands reminiscent of its namesake.  Choose specimens that are yellow in color.  Green ones are immature.  Cut the squash in half lengthwise and cook it flesh side down in a quarter inch of chicken stock for a full hour at 350 degrees in a covered baking dish.  Check it by turning it over and poking it with a knife or a fork.  Continue to cook if it is not soft all the way through.  It may take more than hour depending on the size.  Once it’s done, simply scrape out the pulp and treat it exactly like spaghetti.  Add your favorite tomato sauce and Parmesan cheese. 

SPINACH AND CHEESE SOUFFLÉ

         This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.  For a gourmet B&B check them out at victoriahouse.net.

Butter, as needed

1 package chopped frozen spinach thawed

1/2 cup cottage cheese

1 cup shredded cheddar cheese or Swiss cheese

8 eggs, separated

2 shallots, chopped

2 tablespoons flour

1 cup heavy cream

1 tsp. grated nutmeg

Salt and pepper to taste

         Preheat your oven to 350 degrees.  Butter the bottom of a 2-qt round soufflé dish and place it on a cookie sheet.  Squeeze the liquid out of the spinach.  In a bowl mix the spinach and the cheeses.  Beat the egg yolks until slightly thickened, about two minutes.  Sweat the shallots in some butter in a skillet until soft.  Stir in the flour and cook one minute.  Add the cream and bring to a boil for one minute, stirring constantly.  Remove the cream from the heat.  Temper the egg yolks by stirring in a small amount of the cream mixture into them, (this will prevent them from scrambling).  Then pour the egg yolks into the cream mixture stirring constantly until blended.  Now stir in the spinach and cheese mixture, nutmeg, and salt and pepper to taste.  Whip the egg whites until soft peaks form.  Fold the egg whites into the egg yolk mixture.  Pour the mixture into the soufflé dish and bake in the oven until set, puffed, and slightly browned.  About 45-50 minutes.

SPINACH ENCHILADAS WITH HOT PEPPER SAUCE

1 medium onion, chopped
2 jalapeno peppers, finely chopped
4 oz. mushrooms, finely chopped
Vegetable oil as needed
1 lb spinach
3 cloves garlic, chopped
Half teaspoon cumin
Half teaspoon coriander
Half teaspoon chili powder
Salt and pepper to taste
8 corn tortillas
Hot pepper sauce, (see recipe below)
1 cup shredded Monterey Jack cheese

             Preheat oven to 350 degrees.  Sauté onion, jalapenos, and mushrooms in vegetable oil until soft.  Add spinach in batches until it is all wilted adding more oil if needed.  Add garlic, cumin, coriander, chili powder, salt and pepper, and cook one minute more.  Set filling aside.  In a separate skillet heat some vegetable oil and then dip each tortilla, one at a time, in the oil for a few seconds until it is limp.  Drain it on paper towels, place some filling in it, roll it up, and then place in an oiled baking dish.  When all the enchiladas are filled, cover them with sauce, sprinkle with cheese, and then bake them until the cheese is melted, about ten minutes.

Hot pepper sauce:

1 cup water
1/3 cup of red wine vinegar
1-3 hot peppers, depending on heat level desired.
1 large red bell pepper
Half a small onion, chopped
2 cloves garlic, chopped
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

             Chop the peppers, onion and garlic.  Bring all the ingredients to a boil and simmer for eight minutes.  Allow it to cool somewhat and then puree in a blender. 

STUFFED TOMATOES

4 beefsteak tomatoes
¾ cup breadcrumbs
¼ cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste

             Preheat the oven to 375.  Cut the tomatoes horizontally near the top to create an opening.  With a teaspoon, scoop out the seeds.  Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain.  Mix all of the stuffing ingredients except the olive oil.  Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened.  Fill the tomatoes and place them in an oiled baking dish.  Drizzle additional oil on the tops of the tomatoes.  Bake for 5-10 minutes or until the filling is golden. 

SWEET POTATO CASSEROLE                   

6 sweet potatoes
¾ cup white sugar
1 cup condensed milk
6 oz. melted butter, divided
1 egg
1 teaspoon orange zest
3 tablespoons orange juice
Salt and pepper, to taste
½ teaspoon ground nutmeg, divided
¾ cup light brown sugar
1 cup chopped mixed nuts, (walnuts, pecans, almonds, etc.)
1/3 cup flour

             Pierce the sweet potatoes with a fork and bake in a 375 degree oven for 45 minutes or until soft.  When cool remove the skins.  Increase the oven to 425.  Mash the potatoes, white sugar, condensed milk, half the melted butter, egg, orange zest and juice, salt and pepper and half the nutmeg with a potato masher in a large bowl.  Spoon into a greased 2 quart baking dish.  Mix the remaining half of the nutmeg, brown sugar, nuts, flour and remaining melted butter.  Sprinkle over the potatoes.  Bake for 30 minutes.  You may need to cover it for the last 15 minutes with aluminum foil to prevent the top from over-browning. 

TOMATO & ZUCCHINI GRATIN

3 lbs. tomatoes
3 lbs zucchini
Half cup breadcrumbs
Quarter cup grated Parmesan or Romano cheese
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1 tablespoon oregano, chopped
Olive oil, as needed
Salt and pepper to taste

         Slice the tomatoes and zucchini into quarter inch slices.  Overlap them on an oiled sheet tray.  Mix all of the remaining ingredients except the oil and sprinkle over the vegetables.  Drizzle with olive oil and then bake at 375 degrees for 20 minutes. 

VEGETABLE BUNDLES

Carrots
Celery
Leeks
Chicken broth as needed
Butter
Salt & pepper
Chopped parsley

             This is an elegant looking, although time consuming dish.  You’ll need an equal amount, (by weight), of the three vegetables, after trimming.  Figure on four to six ounces per person.  First, peel the carrots, trim the celery, and remove the dark green parts of the leeks. Leeks are very sandy by the way and must be rinsed thoroughly.  Then weigh out an equal amount of each vegetable.  Next, julienne the vegetables into strips about 2 ½ inches long and no more than one eighth inch wide.   Then take the dark part of the leeks and cut strips ¼ inch wide.  Blanch the strips in boiling water for no more than ten seconds and then run under cold water.  Gather up equal amounts of the julienned vegetables and make little bundles about an inch in thickness.  Tie the bundles with the dark green leek strips, trimming the excess.  Place the tied bundles in a sauté pan and add enough chicken broth to come half way up.  Add butter, salt and pepper and simmer, covered, until the vegetables are soft.  Sprinkle with chopped parsley before service.

            An alternative to this recipe, which eliminates one step, is to forgo making bundles out of the vegetables.  After slicing them, either simmer them in the chicken broth and butter, or sauté them in butter and/or olive oil with no broth. 

 WHITE ASPARAGUS

Juice of 1-2 lemons
3 tablespoons of butter
2 tablespoons kosher salt
1 batch, (about 1-2 lbs.) white asparagus, peeled.

             Add the lemon juice, butter, and salt to a pot of water and bring to a simmer.  Peel the asparagus and trim the ends.  Simmer until tender.  How long this takes will vary with the size of the asparagus so check them frequently.