The Ingredient Game

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Holiday sweet potatoes

southernfood.about.com/od/sweetpotatocasseroles/r/bl91112b.htm

Sweet potato mash & Green beans

700g orange sweet potato peeled, coarsely chopped
375ml freshly squeezed orange juice
1 1/2 tabs brown sugar
salt and freshly ground black pepper
300g green beans, topped
Pork chops with pear and red onion chutney

Place sweet potato and orange juice in a saucepan over medium heat. Cook, covered, for 20 mins or until tender. Remove from heat. Add the sugar and use a potato masher to mash until smooth. Taste and season with salt and pepper. Meanwhile, cook the beans in a steamer over a saucepan of boiling water for 2-3 minutes or until tender crips. Divide mash and beans among serving plates. Top with pork chops with pear and red onion chutney to serve.

1 red onion, halved, coarsely chopped
2 firm green pears, halved, cores removed, coarsely chopped
80ml red wine vinegar
100g firmly packed brown sugar
1/2 tes dried chilli flakes
3 tsp olive oil
4 pork chops

Place the onion, pear, vinegar, sugar and chillli flakes in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionallly, for 20 mins, or until mixture thickens and pear is tender. Meanwhile, heat the oil in a large frying pan over medium high heat. Add the pork chops and cook. Divide sweet potato mash and green beans among plates. Top with pork chops and chutney. Season with pepper to serve.

Beef and kumera pies

Next ingredient:

black beans

[braided-rug]

feijoada
black bean burgers
black bean soup with corn bread

how about cranberries?

[braided-rug]

My ingredients must be too hard.

Cranberry fruit cake
Cranberry & Pistachio Couscous Salad
Cranberry and Ginger Relish



Potatoes?

[ellise]

Loaded Potato soup
Scalloped potatoes
Twice baked potatoes


Tuna

[sunshine]

tuna salad

tuna casserole

tuna burgers


cauliflower?

[ellise]

Cauliflower Soup
Cauliflower souffle
Raw Cauliflower ;D


Beets or beetroots

[braided-rug]

Pickled beetroot
Grated beetroot for salad
Beetroot Soup


Lemon?

[lynn]

me! me! I know this one! Can I play?

Lemon Curd
Lemon Pie
Lemon Dessert Bars


corn?

[braided-rug]

This is quite good for the brain matter, trying to think of things quickly.

Corn fritters for chicken maryland
Rice salad
Corn on the cob with butter and white pepper, yum.

Zucchini?

[ellise]

Zucchini Pizza

Crust:
4 c Shredded peeled zucchini; drained and pressed dry
2 c Cooked rice
1 1/2 c Shredded mozzarella cheese
1 c Grated Parmesan
2 Eggs

Filling:
1 lb Ground beef; browned with
1 md Chopped onion
1 1/2 c Spaghetti sauce
1 tsp Oregano
1/2 tsp Salt
2 c Shredded cheddar cheese

Combine crust ingredients and press into a greased
15X11X1" jelly roll pan.
Bake at 400° 20-25 minutes until set and lightly browned.
Combine filling ingredients except for cheddar.
Pour over crust, sprinkle with cheese.
Bake at 400°. 15 minutes.
Let stand 5 minutes before cutting and serving.


Picnic Zucchini Bean Salad

3 sm Zucchini; sliced
3/4 c Chopped green pepper
1/2 c Chopped onion
1 pt Red kidney beans; rinsed
1/4 c Oil
3 Tbsp Vinegar
1 1/2 tsp Garlic salt
1/4 tsp Pepper

Combine; chill at least 4 hours, stirring occasionally.


Stuffed Zucchini (Italian Style)

4 zucchinis firm and healthy
1 onion grated
1 tomato large peeled & chopped
5 Tbsp. bread crumbs
1/4 tsp. garlic crushed
salt to taste
pepper to taste (fresh ground)
1 Tbsp. olive oil
3 Tbsp. parmesan or cooking cheese grated

Scrape zucchini skins and wash.
Make a slit lengthwise and scrape out fleshy part.
Place plenty of water to boil.
Add some salt.
Put in the zucchini and boil 2-3 minutes.
Drain them and keep aside.
In a pan heat oil, fry onions and garlic for a minute.
Add tomato, scraped pulp, 2 Tbsp. bread crumbs, salt, pepper.
Transfer to a baking dish.
Sprinkle the remaining crumbs and cheese over the zucchini.
Bake in a hot oven for 10-12 minutes.
Serve hot with pita or other bread.
Makes: 4 servings



Blueberries

[lynn]

blueberry pie
blueberry jam
blueberry waffles

mushrooms?

[braided-rug]

Risotto
Pizza
Miso Soup

Winter squash

[ellise]

Baked Whole Butternut Squash

1 (2 to 3 pounds) butternut squash
1 to 2 Tbsp lime juice
Salt and coarsely ground pepper to taste

Preheat oven to 350°F.
Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
Bake, uncovered, 1 hour or until tender.
Remove from oven.

Cut squash in half lengthwise and remove fibers and seeds.
Season each half with lime juice, salt, and pepper.
Cut each half in half again and serve.

Variation:
In a small frying pan over low heat, melt 2 Tbsp butter or margarine; stir in 1/2 tsp ground cinnamon. Add 1 tablespoon brown sugar; stir until well blended. Brush the butter mixture over each portion of squash before servings.

Makes 2 to 4 Servings


Baked Acorn Squash

1 acorn squash, halved
2 Tbsp butter
2 tsp honey or maple syrup
2 Tbsp firmly-packed brown sugar
Salt and coarsely ground pepper to taste

Preheat oven to 375° F.
Cut squash in half lengthwise and remove fibers and seeds.

Add 1 Tbsp of butter, 1 tsp of honey or maple syrup, 1 Tbsp of brown sugar, salt and pepper to the hollow scoop of each squash half.
Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

Makes 2 Servings.


Butternut Squash Soup with Ginger

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 Tbsp vegetable oil
2 cups thinly sliced onion
1 Tbsp golden brown sugar
2 tsp minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

Preheat oven to 375°F.
Oil baking sheet.
Place squash, cut side down, on baking sheet.
Bake until squash is very soft, about 50 minutes.
Using paring knife, remove peel from squash; discard peel.
Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat.
Mix in onion, brown sugar, ginger, garlic and cinnamon.
Cover pot and cook until onion is tender, about 15 minutes.
Add squash and 5 cups chicken broth.
Bring to boil.
Reduce heat to medium-low.
Cover and simmer 10 minutes.
Discard cinnamon.

Working in batches, purée soup in blender. (Can be prepared 1 day ahead.
Cool slightly.
Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper.
Bring to simmer, thinning soup with more broth if necessary.
Ladle into bowls.
Sprinkle with parsley and serve.

Serves 6.

Bon Appétit
October 1998


Capers

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Vitello Tonnato (Veal with Tuna sauce) a family favorite

3lb nut of veal or fillet cut from leg
1oz anchovy fillets
1 clove garlic
2 carrots
3 sticks celery
5 cups water
2 chicken buillion cubes
1 1/2 cups dry white wine
2 onions
6 springs parsley

Tuna Sauce

1 1/2 tabs capers
3/4 cup oil
1 egg yolk
3-4oz can tuna
2 tabs lemon juice
1/4 cup cream
salt, pepper

Using tip of sharp knife, make small cuts along length of veal. Cut four drained anchovy fillits into 1/2 in lengths; cut peeled garlic into slivers. Insert anchovy pieces and garlic into each cut. Place veal in saucepan, cover with cold water and bring to boil, boil 1 minute uncovered. Pour off water and rinse veal under cold water.

Peel and chop carrots and celery. Peel and quarter onion. Place veal in saucepan with carrots, celery, onions, parsley, water, crumbled cubes and wine. bring to boil, reduce heat and simmer, partly covered, for 1 1/2 to 2 hours or until veal is tender. Remove veal from stock and leave to cool. Reserve 1/4 cup stock for sauce; cool.

Cover remaining anchovy fillets with water and stand 10 minutes; drain and pat dry with kitchen paper. Wash capers under cold water and chop finely. Place oil, egg yolk, drained tuna, anchovy fillets and lemon juice in blender, blend until mixture is a puree. Place mixture in small bowl and stir in cream and reserved veal stock. Stir in capers, season with salt and pepper. Cut veal into thin slices. Dip veal into sauce and arrange in overlapping slices around plate. Garnish centre with salad greens, black olives and, if desired, sieved egg yolk. Serve remainder of sauce separately. Serves 6.

The sauce is just beautiful.

[braided-rug]

Anchovy Spread Recipe

Ingredients
2 ounces anchovy fillets (1 can), drained
1 Tbsp milk
2 Tbsp butter, softened
1 ounce Bel Paese cheese
1 tsp lemon juice
3 pinches cayenne pepper
3 pinches ground nutmeg
1/4 tsp hot pepper sauce
2 tsp capers, drained, finely chopped
Hot toast strips
Radish slices
Watercress sprigs

Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.

Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot pepper sauce.

In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress.

NOTE: This mixture will keep in refrigerator for up to 5 days.

Yield: 6 servings

German Meatballs with Caper Sauce Recipe

1/2 pound ground pork
1/2 pound ground turkey (or veal)
3/4 cup breadcrumbs (dried or fresh)
1-1/4 cups milk
1 small onion, finely grated
2 teaspoons anchovy paste (or 2 anchovy filets, finely minced)
Salt & freshly ground black pepper
1 egg, slightly beaten
1/4 teaspoon grated or very finely minced zest of lemon
2 tablespoons melted butter
Flour
3 cups chicken stock or veal stock or beef stock or a mix, if you want
2 tablespoons butter
1/4 cup dry white wine
1 tablespoon lemon juice
2 tablespoons capers, chopped


Instructions
Combine ground meats in a bowl and set aside.

In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt. Add pepper egg, lemon zest, and melted butter, combining well. When combined, add the ground meats to this, and combine gently with your hands (do not overwork). Shape meatballs into 1 inch balls and roll in flour.

In a large skillet or pot, warm stock to a good simmer. Put meatballs into simmering stock and poach, covered, for 15 minutes. You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.

Once all meatballs have been poached and removed from the stock, strain the stock and reserve.

Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes. Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth. Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.

Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.

Yield: 4 servings

Credits
Recipe from: Second Helpings from the Union Square Cafe by Danny Meyer and Michael Romano (HarperCollins)


From: homecooking.about.com/library/archive/blcapers.htm

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chilli?