Wednesday, 24 June 2009 16:35
Recipes, 6/24/10Written by Admin
- Area agency, citizens honored by Haywood Waterways
- Ramos selected as acting superintendent of the Smokies
- Environmental groups push forest service to scale back logging below Devil’s Courthouse
- ‘EPIC’: First-ever rail jam at Cataloochee attracts 50 competitors
- Cataloochee documentary to be screened at HCC
Rainbow trout with lemon caper sauce:Grill filleted trout over medium-hot coals. Baste with butter and fresh herbs (parsley, chives, dill). Grilled trout does not need much to accompany it, but a lemon caper sauce is nice if you like capers. I don’t actually have a recipe for the sauce but it is quite easy.
I brown some butter in a pan. I add chopped shallots (green onions will work fine), some drained capers — a couple of tablespoons or more, about a ? cup of freshly squeezed lemon juice, a couple of tablespoons of flour and some thinly sliced lemon slices. When these ingredients are browned (this will only take a few minutes), I pour some heavy cream (about ? cup) into the mixture and warm until it is thick. This sauce can be served as an optional topping for the grilled trout.
Risotto with mushrooms: (This is a time-consuming recipe but worth the effort!)6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Grilled Asparagus:1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
shaved parmesan cheese
1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.
4. Remove from the grill and using a paring knife, shave parmesan cheese over the asparagus.
Pecan and Blueberry CrispIngredients
6 cups peeled sliced fresh peaches
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
? cup crushed pecans
1/4 cup brown sugar, packed
3 tablespoons soft butter
Combine peaches and blueberries in an 8 cup casserole. In a small bowl, combine sugar, flour and cinnamon. Add this mixture to the casserole. Mix well with fruit.
Topping: Combine rolled oats, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender. Serve warm or cold.
Roasted Beet, Pepito and Goat Cheese Salad(serves 2 -4)
2 medium beets, washed and trimmed
1/3C pepitos (spicy roasted pumpkin seeds)*
olive oil and salt and pepper
1/2 log of goat cheese
1/2 shallot, minced
3T olive oil
1T red wine vinegar
Turn the oven on to 350. Place beets on aluminum foil in a baking sheet. Bake for 60-90 minutes or until tender. Let them cool for 10 minutes. Meanwhile make the vinaigrette and put in a medium bowl. Toss the pumpkin seeds with about 1t of olive oil and some cayenne pepper, salt and black pepper and toast in a toaster oven until gently toasted, add to the vinaigrette. Peel skins off of the beets and slice into 1/2” wedges and also add to the other ingredients. Toss well and leave at room temperature an hour.
When ready to serve gently spoon the pepitos and beets onto the greens. Crumble the cheese on top and drizzle remaining dressing.
*NOTE: Pepitos are actually pumpkin seeds. I found them already spiced and toasted at the Greenlife Grocery Store in Asheville. They also carry just the plain toasted seeds if you don’t care for the spicy.