Category: Vegetables

Pickled Mushrooms

These are a great addition to an antipasto tray – or good by themselves!

Ingredients:

  • 1 Tab salt
  • 1 lb fresh button mushrooms
  • 1/2 c onion, chopped
  • 1 clove garlic, finely chopped
  • 1/4 c parsley chopped
  • 2 bay leaves
  • 1/8 tsp pepper
  • 1/2 tsp dried thyme
  • 2 c white wine
  • 1 c white vinegar
  • 1 c water
  • 1/2 c olive oil
  • 2 Tab lemon juice

Directions:

  1. Add salt to 6 cups cold water.
  2. Wash the mushrooms in this.
  3. Drain.
  4. Combine remaining ingredients in large sauce pan.
  5. Add mushrooms.
  6. Bring to boiling point and reduce heat.
  7. Simmer covered for 8 – 10 minutes or until mushrooms are tender.
  8. Refrigerate covered at least one hour.

Serves:  6

Source: Magzine

 

Gulliver’s Creamed Spinach

This is an old recipe – no one does MSG any more.  Gulliver’s is still in business (owned by Lawry’s) and still serves the spinach.  (I’ll bet they don’t make it this way anymore!!)

Ingredients:

  • 20 oz Frozen leaf spinach
  • 3 bacon slices
  • 1 small onion
  • 3 Tab flour
  • 1 1/4 c milk
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/2 tsp MSG

Directions:

  1. Thaw spinach and squeeze completely dry.
  2. Grind bacon and onions very fine and place in sauce pan.
  3. Saute bacon and  onion until bacon is cooked.
  4. Stir in flour to make a smooth paste.
  5. Gradually add milk.
  6. Bring to a boil and simmer on low for 10 minutes – until thickened.
  7. Add salt, pepper and MSG.
  8. Grind spinach fine and add to cream sauce.

Serves: 6

Source:  Gulliver’s restaurant via newspaper.

Blender Bearnaise

This really works, but be sure to use a blender, not a food processor.

Ingredients:

  • 3 Tab white wine vinegar
  • 1 tsp tarragon (crumbled)
  • 1 tsp chives (or green onion greens) chopped
  • 2 eggs
  • 2 Tab lemon juice
  • 1 c butter, melted, hot

Directions:

  1. Simmer vinegar, tarragon, chives until reduced to about 2 teaspoons.
  2. Place in blender with eggs and lemon juice.
  3. Blend for a few seconds.
  4. With blender turned on, slowly pour in the butter.

Serves: 1 1/2 cups

Source:  Sunset Cook Book for Entertaining

Marinated Mushrooms and Vegetables Salad

This is a salad no one else will bring to a pot luck!  And notice – nothing seasonal, the only fresh ingredients are mushrooms and celery.

Ingredients:

  • 2/3 c vinegar
  • 2/3 c salad oil
  • 1/4 c onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 lb mushrooms, halved or quartered
  • 1 can artichoke hearts (14 oz) drained and halved
  • 1 can baby corn (14) oz drained
  • 1 c ripe olives, pitted
  • 1 c celery, sliced
  • 1 jar pimiento (2 oz) drained and sliced

Directions:

  1. In a saucepan, combine vinegar, oil, onion, garlic, sugar, basil, oregano, and salt ant pepper to taste.
  2. Simmer, uncovered, for 10 minutes.
  3. Combine remaining ingredients in a large bowl.
  4. Pour marinade over vegetables.
  5. Stir to coat.
  6. Cover and chill for several hours or overnight, stirring occasionally.
  7. Drain.
  8. Serve in lettuce lined bowl.

Serves:  Makes 7 cups

Source:  Donna Barasch

 

 

Spiced Vegetables

This is really good added to an antipasto tray.  The beets are just plain good by themselves.

Ingredients:

  • 1/3 c wine vinegar
  • 1/4 c water
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1 stick cinnamon
  • 1/4 tsp celery seed
  • 1 can beets (whole or sliced), or carrots, or green beans

Directions:

  1. Mix sugar, salt, celery seed.
  2. Add water, vinegar, cinnamon stick.
  3. Boil together  4 minutes.
  4. Pour over drained vegetable.
  5. Refrigerate.

Serves:  Depends on what else you have.

Source: Lucia Henderson

 

 

 

Gulliver’s Creamed Corn

Gulliver’s restaurant was started by a chef from Lawrey’s.  Roast beef, creamed corn, creamed spinach, Yorkshire pudding and trifle – doesn’t get much better!  Found a recipe “Creamed Corn recipe from the Ritz”.  Looks the same to me!

Ingredients:

  • 8 ears of corn (20 oz frozen)
  • 1 c whipping cream
  • 1 c whole milk
  • 1 tsp salt
  • 6 tsp sugar
  • pinch of cayenne
  • 2 Tab butter
  • 2 Tab flour
  • 1/4 c grated Parmesan cheese

Directions:

  1. Cut corn from cob.
  2. Place in a saucepan with cream.
  3. Bring to a boil, reduce heat and simmer 5 minutes.
  4. Stir in salt, sugar and cayenne.
  5. Melt 2 Tablespoons of butter in a small pan.
  6. Stir in flour.
  7. Stir to cook but do not brown.
  8. Stir the roux into corn and stir until slightly thickened.
  9. Turn corn into a ovenproof dish.
  10. Sprinkle with cheese.
  11. Brown under broiling unit.

Serves:  8-10

Source:  Gulliver’s, Orange, CA

Corn Casserole from Kay

This is an outstanding addition to a barbecue!  Or any meat that does not have gravy or sauce.

Ingredients:

  • 1 lb corn – fresh/canned/frozen (2 c fresh)
  • 1/3 c corn meal
  • 1 c grated cheese
  • 4 oz diced chili
  • 1 tsp salt
  • 2 Tab butter

Directions:

  1. Preheat oven to 350°.
  2. Mix 1/2 the corn in a bowl with the chili and cheese.
  3. Process 1/2 the corn with the rest of the ingredients in a food processor.
  4.  Mix.
  5. Bake covered for about 1 hour, until firm.
  6.  Serve with sour cream and Pace Picante sauce.

Serves:  4

Source:  Suzie Rossoff

Roasted Garlic: How to Batch Roast and Freeze Garlic

The big bag is such a bargain, but what do you do with 200 cloves left after your recipe is made??

Ingredients:

  • Garlic cloves, peeled (You know, the big bag/jar from Costco)
  • Olive oil
  • Salt & Pepper

Directions:

  1. In a large bowl, toss garlic with a generous amount of olive oil – enough to coat each clove.
  2. Spread garlic cloves onto a foil lined baking sheet in a single layer.
  3. Sprinkle with salt and pepper.
  4. Cover the baking sheet with foil, making sure you have a good seal over top and around the edges.
  5. Bake at 375 degrees for one hour.
  6. Remove from oven cool (without removing foil) for about 15 minutes.
  7. Remove foil and allow to cool to room temperature.
  8. Place in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
  9. When you’re ready to use, just break off as much as you want to thaw, then return the rest to the freezer.

Source: Mama Loves Food!

Easy Aioli

Aioli sounds a lot fancier than garlic mayo!  Use this with vegetables, shrimp, chicken – anything that’s good with garlic.

Aioli Ingredients:

  • 4 garlic cloves, pressed
  • ½ Tab coarse kosher salt
  • 1 c mayonnaise
  • ¼ c olive oil
  • 2 Tab fresh lemon juice

Aioli Directions:

  1. Mash garlic and ½ teaspoon salt in small bowl until paste forms.
  2. Whisk in mayonnaise, olive oil, and lemon juice.
  3. Season to taste with coarse salt and pepper.
  4. Cover and chill.

Serves: Makes about 1 ¼ cup

Source: Amy Finely, Bon Appétit | July 2008

Blue Cheese Butter

I use this on steaks, chicken, sandwiches, or just about anything – I really like blue cheese.

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened (or salted if that is what you have)
  • 1/4 c Port (optional, but it does make it really tasty)

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet | October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.