Phillis Carey’s Recipes of the Week
Ginger Glazed Carrots with Macadamia Nuts
Serves 6.
3 T. dark brown sugar
2 T. water
2 T. finely diced crystallized ginger
1/2 cup chopped macadamia nuts
2 T. unsalted butter
1 lb. carrots, peeled and thinly sliced diagonally 1 clove garlic, minced
1 T. chopped Italian parsley
1. Combine brown sugar, water and ginger ina small bowl; set aside. In a large skillet melt butter. Add macadamia nuts and cook, stirring often, until golden, about 2 minutes.
2. Add the carrots and garlic and cook, stirring occasionally, until barely tender, 6 to 8 minutes, depending on the tenderness of the carrots. Stir in the ginger mixture and continue cooking, stirring constantly, until carrots are glazed, about 1 minute. Sprinkle with parsley to serve.
STOVE-TOP SWEET POTATOES WITH CHIPOTLE CHILIES AND DRIED CRANBERRIES
Serves 8.
3 T. unsalted butter
2 1/2 lbs. orange-flesh sweet potatoes, peeled, cut into 1-inch thick slices or cubes 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1 T. canned chipotle chilies in adobo sauce, diced with sauce
Salt and pepper to taste
Melt the butter in a large skillet over medium heat. Lower the heat and add the ingredients in the order listed. When liquid comes to a boil, lower heat to a simmer. Cover and cook for 30 to 40 minutes or until the yams are tender.
Ginger Glazed Carrots with Macadamia Nuts
Serves 6.
3 T. dark brown sugar
2 T. water
2 T. finely diced crystallized ginger
1/2 cup chopped macadamia nuts
2 T. unsalted butter
1 lb. carrots, peeled and thinly sliced diagonally 1 clove garlic, minced
1 T. chopped Italian parsley
1. Combine brown sugar, water and ginger ina small bowl; set aside. In a large skillet melt butter. Add macadamia nuts and cook, stirring often, until golden, about 2 minutes.
2. Add the carrots and garlic and cook, stirring occasionally, until barely tender, 6 to 8 minutes, depending on the tenderness of the carrots. Stir in the ginger mixture and continue cooking, stirring constantly, until carrots are glazed, about 1 minute. Sprinkle with parsley to serve.
STOVE-TOP SWEET POTATOES WITH CHIPOTLE CHILIES AND DRIED CRANBERRIES
Serves 8.
3 T. unsalted butter
2 1/2 lbs. orange-flesh sweet potatoes, peeled, cut into 1-inch thick slices or cubes 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1 T. canned chipotle chilies in adobo sauce, diced with sauce
Salt and pepper to taste
Melt the butter in a large skillet over medium heat. Lower the heat and add the ingredients in the order listed. When liquid comes to a boil, lower heat to a simmer. Cover and cook for 30 to 40 minutes or until the yams are tender.
October 31, 2016
Phillis Carey’s Recipe of the Week 10/31/16
DIJON CREAM ROASTED POTATOES
Serves 6.
2 1/2 lbs. small Dutch potatoes, halved 1 1/2 cups heavy whipping cream
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1. Preheat oven to 350 degrees. Arrange potatoes, cut side down on a parchment-lined baking sheet.
2. Stir together the cream, mustard and salt and pour over the potatoes. Roast for 1 hour or until potatoes are tender and browned, basting every 20 minutes. Cream will become buttery as it cooks and then turn brown and crumbly.
GREEN BEANS WITH MUSTARD AND THYME
Serves 6.
1 1/2 lbs. slender green beans (haricot vert), trimmed 2 T. unsalted butter
2 cloves garlic, minced
2 tsp. chopped fresh thyme
2 tsp. Dijon mustard 3 T. toasted pine nuts
1. Plunge green beans into a large pot of boiling salted water and cook until just tender but still very green in color, 3 to 4 minutes. Remove and rinse in cold water to stop the cooking. Set aside or refrigerate for up to 24 hours.
2. Heat olive oil or melt the butter in a large skillet or wok over medium high heat. Add the garlic and toss 30 seconds. Whisk in the thyme and mustard; then add the beans. Heat until beans are heated through, about 8 minutes, tossing several times. Season to taste with salt and pepper and served sprinkled with pine nuts.
Serves 6.
2 1/2 lbs. small Dutch potatoes, halved 1 1/2 cups heavy whipping cream
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1. Preheat oven to 350 degrees. Arrange potatoes, cut side down on a parchment-lined baking sheet.
2. Stir together the cream, mustard and salt and pour over the potatoes. Roast for 1 hour or until potatoes are tender and browned, basting every 20 minutes. Cream will become buttery as it cooks and then turn brown and crumbly.
GREEN BEANS WITH MUSTARD AND THYME
Serves 6.
1 1/2 lbs. slender green beans (haricot vert), trimmed 2 T. unsalted butter
2 cloves garlic, minced
2 tsp. chopped fresh thyme
2 tsp. Dijon mustard 3 T. toasted pine nuts
1. Plunge green beans into a large pot of boiling salted water and cook until just tender but still very green in color, 3 to 4 minutes. Remove and rinse in cold water to stop the cooking. Set aside or refrigerate for up to 24 hours.
2. Heat olive oil or melt the butter in a large skillet or wok over medium high heat. Add the garlic and toss 30 seconds. Whisk in the thyme and mustard; then add the beans. Heat until beans are heated through, about 8 minutes, tossing several times. Season to taste with salt and pepper and served sprinkled with pine nuts.
No comments:
Post a Comment