The Ingredient Game

[beth2]

So what's the next ingredient?? C'monnnnnn! ;-)

[braided-rug]

That satay was a bit challenging wasn't it? I will choose a new ingredient Beth.

[braided-rug]

Arugula/Rocket/Roquette

also known as rugula and
rucola, which I didn't know until now.

[ellise]

Arugula Pesto
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste

Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.

Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.

Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.

Serve the pesto over some freshly cooked pasta or boiled potatoes.


Insalata di finocchio, rucola e parmigiano
by Chef Ken Calascione

2 fennel bulbs
2 cups arugula
1 lemon, juiced
Parmigiano cheese
Extra virgin olive oil
Freshly ground pepper

Loosely arrange the arugula on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top.
Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arugula.
Pour the lemon juice over the fennel and arugula and drizzle with more olive oil and grind more pepper on top.
Shave the parmigiano with a potato peeler and cover the salad with the cheese, then serve.



Arugula Salad with Toasted Walnuts
(salad)

The sharp, peppery taste of arugula provides an unexpected zip to a salad. It is especially nice when served with a creamy main dish.

1 1/2 Tbsp. sherry vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
6 Tbsp. olive oil
Salt and pepper to taste
1/2 cup walnuts
8 cups arugula
1/2 cup grated Romano cheese

Preheat oven to 350°F.
In a jar with a *****-top lid, combine vinegar, garlic and mustard.
Shake well.
Add oil and shake vigorously.
Season with salt and pepper.
Set aside.
Place walnuts on a baking sheet and toast for 5 minutes, or until fragrant.
Watch carefully.
Let cool.
In a salad bowl, combine arugula, cheese and nuts. Pour dressing over top and toss well.
Serves 4.


Artichokes did we do that one yet?

[braided-rug]

I saw a fennel and arugula salad the other day and was so excited and printed it out.

Which artichokes, jerasalem or the other ones?

[braided-rug]

Artichokes with fava beans and bacon

serves 6 to 8, depending on size of artichoke

Ingredients

6 to 8 small globe artichokes
juice of 2 lemons in a shallow bowl of cold water
1/2 cup extra virgin olive oil
1 onion, peeled and sliced thickly
2 or 3 cloves garlic, peeled
2 fresh bay leaves
3 to 4 cloves
8 to 10 peppercorns
1tsp salt
To finish and serve 1 cup olive oil, not too fruity; broad beans and bacon ( as per later recipe)

Method

Remove and discard the tough outer leaves of the artichokes, snapping them off with the fingers until the paler, yellow leaves are revealed.

With a sharp knife, cut the tough top leaves off the artichoke horizontally, leaving about 4 to 5cm of artichoke remaining.

Trim the base end of the leaves cleanly and peel the tough fibres from the stem (about 3 to 4cm), leaving the tender, pale stalk intact.

Cut the artichoke in half vertically.

If it has a choke (young artichokes do not have a developed choke) remove it or central hairy portion of the artichoke.

Cut the artichoke halves into quarters and put into the acidulated water bath to prevent discolouration.

When all the artichokes are prepared, drain off the water and put the quarters into a shallow frying pan with the olive oil, onion, garlic, bay leaves, cloves, peppercorns and salt.

Add water almost to cover. Bring gently to a simmer, cover and cook for approximately 20 minutes, moving the quarters occasionally with a spoon.

With the lid off, continue to cook until the water has almost evaporated, a sticky juice remains and the artichokes are tender.

To finish and serve

Ajust the seasoning, remove the artichoke quarters to a dish to cool and pour over the pan juices and the cup of olive oil.

Serve the artichokes at room temperature mixed with the fava and bacon.

Fava and bacon

Ingredients

7oz fresh young fava beans
3 tbsp olive oil
1/2 onion, peeled and chopped
1 slice of bacon, chopped
salt to taste.

Method
Cover the beans with water in a saucepan and cook for 20 minutes, then drain.

Place the oil and onion in a frying pan over medium heat and fry until the onion is soft, about 1 minute

Add the bacon and stir for one minute.

Add the beans, toss, and allow to cool for 3 minutes.

Season with the salt and serve with the artichokes.

[braided-rug]

Sicilian Broad Beans

The one from the cover of "Passion for Pulses". Serve hot or cold - takes ten minutes hands on time.
Serves: 2 - 4
Preparation: 10 mins
Cooking: 40 mins
Ingredients

Substitute frozen peas if fresh peas are unavailable.

* 1 tbsp oil
* 1 small onion, chopped
* 4 tbsp water or white stock
* 11oz broad beans, fresh or frozen
* 11oz peas, fresh or frozen
* 4 small artichoke hearts, cooked, quartered and marinated in olive oil and white vinegar
* 5 tbsp lemon juice
* Salt and pepper to taste
* Pinch grated nutmeg
* 10 leaves fresh mint
* Garnish: oven-dried roma tomatoes

Instructions

Recipe tip: If serving cold, add ½ tsp sugar and 2 tsp vinegar to the mint. Stir well, transfer to a serving dish and chill for at least 30 minutes.

1. Saute onion in oil until transparent.
2. Add all other ingredients except mint. Cover pan and simmer gently for 30 minutes. (Note: Peeling the broad beans improves the texture and appearance of this dish.)
3. Stir in mint (some whole leaves and some chopped); cook for 5 more minutes.
4. Serve hot on a bed of couscous and garnish with tomatoes.

Adapted from:

www.passionforpulses.com/recipes/broadbeans.html

[braided-rug]

Artichokes and Fish

www.deliciousitaly.com/Venetorecipes14.htm

Sunroots?

[braided-rug]

Jerusalem Artichoke and Parmesan Tart

www.wholefoodsmarket.com/recipes/jerusalemartichoketart.html


homecooking.about.com/library/weekly/aa102300c.htm

Pickled Jerusalem Artichokes

Cream of Jerusalem Artichoke Soup.



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Cream cheese?

[braided-rug]

Lemon Cheesecake
Sandwich Wraps
Low-carb Chilli Cream Cheese Dip

Chilli Cream Cheese Dip

Serves 4
Per serve:
Grams of carbohydrate - 2
Grams of protein - 5

Ingredients:
250g/8oz cream cheese
1/4 teaspoon onion salt
dash of chilli powder
Method:
Mix all ingredients, adding enough chilli to give the dip some kick.

From: www.empowerfoods.com.au/recipes/?recipe_id=34

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Next ingredient Kool-aid.

[braided-rug]

Kool Aid Pie

2 cans sweetened condensed milk
3 pkgs*any flavor Kool Aid
1 graham cracker pie crust
1 small bowl cool whip

Mix milk and Kool Aid in bowl-stir quick-it will thicken as you stir-make sure you blend-together well. Pour into pie crust and chill 1-2 hrs. Add Cool Whip aprox.. 1/2 hr before serving. Easy enough for kids to make and is a great summer cooler (especially when made w/lemonade).

*Note-The more Kool Aid the more tart the pie-can cut back to 2 pkgs if your taste buds can't handle it!

From: www.wafb.com/Global/story.asp?S=3647287

Slushies
Pops

From: www.kraftfoods.com/koolaid/2001/ka_recipes.html

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Next ingredient:

[braided-rug]

Sausage links?

[lynn]

hmmm....fritatta, sausage gourmet, sausage and biscuits

next ingredient.....vinegar

[braided-rug]

Sally's green tomato pickle
Chef: Sally Wise

Chilly nights and frost on the ground? This easily-made pickle's a good way to use up those green tomatoes you get at the end of the growing season.

You need:
Tomatoes, vinegar, sugar, spices and flavouring. Use a good quality curry powder for best results.

750 ml bottle vinegar (white gives the best presentation)
3kg (6lb) green tomatoes
1kg (2lb) onions
small handful of salt
½ teaspoon pepper
1kg (2lb) sugar
3 tablespoons curry powder
3 tablespoons mustard powder

Method:
Chop the onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave to stand overnight.

Next day drain off the fluid. Add three quarters of the vinegar, bring to the boil and boil for 10 minutes. Add the sugar, bring back to the boil, stirring, then boil for one hour, stirring often.

Mix the remaining vinegar with the dry ingredients. Add to the pot and stir until well combined. Boil 5 minutes, then bottle and seal.

From: www.abc.net.au/tasmania/stories/s1328033.htm

Vinegar and tomatoes

www.abc.net.au/perth/stories/s1550205.htm


Fish and Chips with vinegar

Next ingredient:

Mustard.

[braided-rug]

Jerusalem Artichoke Cheese Soup

The Author says: "This thick soup has less cheese than a traditional cheese soup, allowing the Jerusalem artichoke flavor to dominate. Add more cheese if you prefer. Serve with roasted thin black bread triangles. With a salad, you have an unusual and filling meal-in-one." --Marian Morash

Ingredients
1 pound Jerusalem artichokes/sunroots
2 Tbsp lemon juice
2 stalks celery
1 medium onion
6 Tbsp butter
2-1/2 cups chicken broth
3 Tbsp flour
1-1/2 cups medium-sharp Cheddar cheese
2 tsp dry mustard
1/2 cup cream
salt
Cayenne pepper
1 tsp Worcestershire sauce


Instructions
Wash, peel, and roughly chop chokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add chokes and 1-1/2 cups chicken broth, cover, and cook for 10-15 minutes or until vegetables are cooked through. Puree in a blender, food processor, or food mill.

In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.

Note: For a thinner soup, add additional chicken stock.

Yield: 4-6 servings

From: homecooking.about.com


Creamy Turkey-Ham Ziti Pasta Recipe

Source National Pasta Association
Ingredients 1 pound Ziti, Penne or other medium shape pasta -- uncooked
1/2 teaspoon vegetable oil
12 ounces lean turkey ham -- cut into bite-size pieces
1 red bell pepper (about 1 cup) -- diced
1 cup non-fat sour cream
1 10-ounce package frozen spinach -- thawed and drained well
3/4 cup skim milk
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
1 tablespoon lemon juice
3/4 teaspoon hot sauce
Salt and pepper -- to taste
Preparation Prepare the pasta according to package directions. While the pasta is cooking, warm the oil over medium heat in a large skillet. Add the ham and red pepper and cook until browned. Meanwhile, purée the sour cream, spinach, milk, mustard, parsley, dill, lemon juice and hot sauce in a food processor or blender until very smooth. Add the purée to the ham. Heat to a simmer.

When the pasta is done, drain it well. Toss pasta with the sauce, season with salt and pepper and serve.

Level Easy

From: www.honeydijon.com/probir/AboutMenuBar.html


Mustard Cheddar Crackers

www.epicurious.com/recipes/recipe_views/views/233553

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Next ingredient: Bisquik.