Monday, January 5, 2009

Potato Soup with Egg Dumplings

For Soup:

3 medium potatoes cut in 1/2 inch pieces
2 medium carrots, peeled and rough chopped
2 cups milk, warmed
1 1/2 t salt
1/4 t pepper
1 T chopped chives
1/4 cup shredded sharp cheddar cheese

Place the potatoes and carrots in a large pot and cover with water by 2 inches. Bring to a boil and cook until potatoes are tender, but still hold their shape.

Prepare dumpling batter.

Drop teaspoons of dumpling batter into the pot and continue cooking until the dumplings rise to the top.

Drain off all but 2 cups of the cooking water, leaving the ingredients in the pot. Add the milk, salt and pepper and return to the stove. Stir over medium low heat until just warmed through. Garnish with cheese and chives and serve right away, before the dumplings over-cook.

For Dumplings:

1 large egg
1/4 t celery seed
1/4 t dried basil
1/4 t salt
1/8 t black pepper
1/2 C all-purpose flour

Crack the egg into a small bowl and lightly beat. Add the spices and 1/4 cup of the flour and blend with a fork. A little at a time, mix in the remaining 1/3 cup of flour until you have a stiff ball of dough that sticks to the fork. Use right away, while still soft and moist.

Sunday, January 4, 2009

Pan Roasted Tilapia with Grilled Vegetable Relish

For Relish:

2 zucchini sliced length wise about a 1/2 inch thick
2 yellow squash sliced length wise about 1/2 inch thick
2 carrots also sliced about 1/2 an inch thick
1 red onion sliced 1/2 an inch thick
1 eggplant sliced into 1/2 inch rounds. Salt the eggplant and let it rest for at least a half hour.
1 head radicchio quartered
1/4 cup chiffonade of basil
2 T balsamic vinegar
4 T olive oil + enough to coat grilled vegetables with a layer of oil.
toasted pine nuts

Rub with olive oil and season vegatables with salt and pepper and grill zucchini, yellow squash, red onion, carrots, eggplant until al dente, and have good grill marks. Cut into cubes, 1/2x1/2 inch. Mix in bowl with remainder of ingredients. Season with salt and red pepper flakes to taste.

For Tilapia:

Preheat oven to 400 degrees

Rub Tilapia filets with olive oil and season with salt and pepper. Sear the filets skin side up until golden in color, and turn onto skin side. Cook another 5 minutes in a 400 degree oven, or until done.

Serving suggestions.

Serve atop risotto and drizzle with basil oil, and balsamic syrup. Garnish with toasted pine nuts and basil.

Maple Glazed Pork Loin with Peanut-Chipotle Salsa

For Glaze:

1/2 C vegetable oil
1/2 C finely chopped onion
2 C maple syrup
1/2 C cider vinegar
3 T Dijon mustard
2 1/2 T Coleman's dry mustard
1 t black pepper

Whisk the oil, onion, syrup, vinegar, Dijon and dry mustard, and pepper in a medium saucepan. Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups. After reduction strain through fine strainer.

For Salsa:

2 dried chipotle chiles
1/2 C water
2 large ripe tomatoes, pan roasted until blistered, black, and soft, remove seeds, chop fine. Do not remove skin.
10 cloves of roasted garlic.
1 teaspoon of ground cinnamon
1 medium white onion thinly sliced, pan roasted until brown and soft, then chopped fine
2 whole cloves, ground.
1/4 t salt
1/2 C water
1 teaspoon fresh chopped marjoram
1 t olive oil
1 t fresh lime juice
1/3 C chopped, unsalted, dry roasted peanuts.

In a heavy skillet over medium heat, toast chiles until brown and fragrant. Cool slightly, slit open, remove seeds. In a large bowl, toss chiles with the water and let soak 10 minutes. In a blender puree chiles with water. In bowl combine with remaining ingredients, except peanuts. For best results add peanuts to prepared salsa no more than 1 hour before serving.
Makes about 2 cups.

For Pork:

Set oven to 425 degrees.

1 4# Pork loin roast, seasoned with salt and pepper.

Preheat the oven to 425 degrees. Dry the pork with paper towels. Brush the glaze over the entire roast. Place the roast on a rack and roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce the oven temperature to 375 degrees, and continue brushing with glaze every 15 minutes. Roast for 35 to 45 more minutes or until a meat thermometer inserted in the middle of the roast reads 150 degrees.

Slice pork loin thinly, nappe with salsa and serve with oven roasted red potatoes, braised kale, or chard.