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This recipe comes to us from co-op board member Debbie Turner. Recipe from Cooking Light magazine.
Serves 8A note from Debbie: This recipe originally called for Gorgonzola, but I substitued Blue Cheese and it was fine. All ingredients came from the market.
Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 tsp. salt, and pepper; saute 6 minutes or until the squash is almost tender. Add minced garlic; saute 1 minute. Cover and set aside.
Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour; stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese and stir until smooth.
Combine squash mixture, pasta and cheese mixture in a large bowl. Sprink with remaining 1 pst. salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
Recipe from Bon Appétit, February 1997. Tested in Alice Wootton's kitchen.
Serves 12 to 14Enjoy this dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgy texture.
Position rack in center of oven and
preheat to 350°F. Butter and flour 9-inch-diameter springform pan with
2 ¾ inch-high sides. Shake out excess flour. Line bottom of pan with
parchment paper; butter paper.
Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor.
Using on/off turns, grind nuts finely.
Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
Stir butter and 1/2 cup whipping cream in
heavy large saucepan over medium heat until butter melts and mixture
simmers. Remove from heat. Add chocolate and whisk until smooth. Stir
in both almond mixtures. Cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
Beat chilled cream, amaretto and remaining 2 tablespoons sugar in large bowl until soft peaks form.
Run small sharp knife around pan sides to loosen cake. Release pan sides. Dust cake with powdered sugar. Sprinkle toasted almond slices around top edge of cake. Serve chilled or at room temperature with whipped cream.
Recipe from Bon Appétit, February 1997. Tested in Alice Wootton's kitchen
Serves 12 to 14Enjoy this dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgy texture.
Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan with 2 ¾ inch-high sides. Shake out excess flour. Line bottom of pan with parchment paper; butter paper.
Combine 1/2 cup whole almonds and 2 tablespoons sugar in processor. Using on/off turns, grind nuts finely. Transfer mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping bowl frequently, about 3 minutes.
Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Beat egg yolks in another large bowl until very pale and thick, about 5 minutes. Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes. Transfer cake to rack. Cool cake to room temperature, about 2 hours (center will fall slightly as cake cools.) (Can be prepared 4 days ahead. Cover and refrigerate.)
Beat chilled cream, amaretto and
remaining 2 tablespoons sugar in large bowl until soft peaks form.
Run small sharp knife around pan sides to loosen cake. Release pan
sides. Dust cake with powdered sugar. Sprinkle toasted almond slices
around top edge of cake. Serve chilled or at room temperature with
whipped cream.
Recipe
from Everyday Food. Tested
in the Kitchens of Alice Wootton and Jean Kelly
Tender and chewy, bulgur wheat is a good source of dietary fiber as well as protein.
In a medium bowl, combine ½ cup fine-grain bulgur wheat, ½ teaspoon coarse salt, and ¾ cup boiling water. Cover; let stand until bulgur is tender, 30 minutes
In a large bowl, whisk together 2 tablespoons fresh lemon juice and 1 tablespoon olive oil; season with coarse salt and ground pepper. Add 2 tablespoons minced scallion, ¾ cup halved seedless grapes, ½ cup each toasted chopped walnuts and crumbled feta. Add bulgur; toss.
Recipe from
Gourmet Magazine, January 2002 Issue. Adapted and tested in Alice
Wootton's Kitchen
Preheat oven to 425° F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Wash and peel sweet potatoes. Slice crosswise into ¼ inch thick disks.
Toss potatoes with oil and spice mixture until well coated. Place the potatoes onto a baking sheet. Roast for about 10-15 minutes. Remove from the oven and turn the potatoes over with tongs or a spatula. Continue baking for another 10-15 minutes or until tender.
Tested in Alice Wootton's Kitchen
Serves 2In a heat-proof bowl, mix the first four ingredients. In a saucepan, boil the broth. Add the broth to the couscous mixture. Immediately cover the bowl with plastic wrap. Let stand covered for 30 minutes. Remove plastic wrap. Fluff couscous with a fork. Mix in the toasted almonds. If mixture seems too dry, just add a bit more broth.
This is great with roasted chicken. Pour the drippings or sauce over the couscous. This couscous is also great leftover. Just reheat in the microwave.
From Martha Stewart Living, July 2001. Tested in Alice’s Kitchen
Heat 3 Tablespoons olive oil in a skillet
and sauté corn kernels for 5 minutes. Remove
from heat. Mix with the remaining ingredients. Serve cold or at room
temperature
This and lots of other great recipes can be found at What's Cooking America.
Serves 6In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender. Remove from heat.
This recipe and 160 others using fresh sweet corn can be found online at All Recipes.
Place the corn in a large pot with enough
water to cover, and bring to a boil. Cook until kernels are tender but
crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to
scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Mix carrots, corn, cheese and onion. Melt
butter
over medium heat. Add flour and salt, and stir in
milk. Cook until thick, stirring constantly. Mix all
together and pour in casserole.
Bake at 350 degrees for 1 hour.
In a blender or food processor, purée soup in batches until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a bowl.
In a large saucepan, heat soup, stirring. Thin soup to desired thickness with whole milk. Soup may be served hot or chilled.
Serve sprinkled with chives.