Caramelized Turnips
Garlicky Kale
Alice Waters' Corn Bread Stuffing
Peach Crisp
Alice Waters Pasta With Bitter Spring Greens
Comice Pear Crisp



Caramelized Turnips

This recipe serves 4 6 8

8 small turnips
2 tablespoons olive oil
salt to taste
freshly ground black pepper

Preheat oven to 425 F.
Turnips that are sufficiently young and tender need only be rinsed
and dried before cooking; older purple-top turnips will need to be
peeled. Cut the turnips into halves, or quarters if they are small. Big
ones should be cut in half lengthwise and the halves sliced into
wedges.
Toss the turnips in a bowl with a generous splash of olive oil and
salt and pepper. Spread them out in an even layer on a baking sheet and
roast them for about 10 minutes, then toss them once (if tossed more
frequently, they tend to break apart as they become tender).
Roast for 5 minutes more and check for doneness - depending on the
water content of the turnips, they can take from 15 to 30 minutes. The
turnips are done when they are fork tender and nicely caramelized.

Serving Size: 2 turnips

Source: http://www.foodfit.com/recipes/recipe.asp?rid=133





Garlicky Kale

This recipe serves: 6

2 pounds kale, about 2 bunches
4 tablespoons extra virgin olive oil
4 or 5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
salt to taste
freshly ground black pepper

Remove stems from the kale and chop the leaves coarsely. Wash and
drain well but do not dry.
Heat a large saute pan, add 3 tablespoons of the olive oil and
enough kale to cover the bottom of the pan, and cook over high heat
while stirring to rotate the leaves. Add more kale as the leaves wilt.
When all the kale has been added, season with salt, cover and reduce
the heat to medium.
Cook, stirring occasionally; the cooking time will depend on the
maturity of the kale. Young kale will be tender after 4 to 5 minutes.
It may be necessary to add a splash of water if the leaves begin to
scorch. When the leaves are tender, remove the lid and allow any excess
water to cook away.
Remove the kale to a warm bowl and set aside. Add the remaining
tablespoon of olive oil to the pan along with the garlic and red
pepper. Saute just until you smell the aroma of garlic.

Sprinkle the garlic and red pepper over the kale and toss with a
splash of vinegar. Adjust the salt and pepper to taste.

Serve warm or at room temperature.
Serving Size: about 1/3 cup
Source: http://www.foodfit.com/recipes/recipe.asp?rid=125





Alice Waters' Corn Bread Stuffing

>>From the Chez Panisse Menu Cookbook, Random House, 1981.

Yield: approximately 4 cups

1/2 pound fresh chanterelles or boletus mushrooms
7 Tablespoons unsalted butter
2 cloves garlic
2 cups crumbled corn bread
1/2 medium red onion
1 celery rib
1 medium carrot
1 teaspoon fresh minced thyme
2 Tablespoons fresh minced Italian parsley
salt and pepper
about 2 Tablespoons heavy cream

Clean the wild mushrooms and slice them crosswise about 1/4 inch thick.
Cook them over low heat in 4 Tbsp melted butter with 1 clove minced
garlic for 5 to 7 minutes, until they are just done. Coarsely crumble
enough corn bread to measure 2 cups.

Dice 1/2 red onion, 1 celery rib, and the carrot very fine... cook them
gently with 1 clove minced garlic in 3 Tbsp melted butter until they just
soften, about 3 minutes. Drain the mushrooms in a fine sieve and
reserve the juice, discarding any sandy residu e. Mix the mushrooms and
juice, sauteed vegetables, and corn bread in a bowl. Add 1 teaspoon
fresh minced thyme and 2 Tbsp fresh minced Italian parsley, and season
with salt and pepper. Stir in 2 Tbsp heavy cream, or enough to just bind
the stuffing.

Stuff bird with stuffing -- don't over-stuff because stuffing will
expand. Cook until bird is done and internal temperature is at least
165 degrees.

This stuffing recipe appears in the cookbook to be served with
duck...you might want to increase the proportions to serve with a
larger bird.

Source: http://www.npr.org/programs/morning/...cornbread.html





Peach Crisp

Crisp Topping:
1 cup flour
1/3 cup brown sugar
1 tablespoon granulated sugar
1/3 cup butter (about 3/4 stick) at room temperature

4 pounds ripe, firm peaches
11/2 tablespoons flour
1 tablespoon sugar

To make the topping, mix the flour and sugars in a bowl. Cut the butter
into small pieces and add to the bowl. Mix in the butter by rubbing it
in the flour mixture lightly and quickly between your fingertips. When
the butter, flour, and sugar are evenly mixed and the mixture looks
crumbly, it's ready.
Cut the peaches in half, peel, and remove the pits. Cut into slices.
There should be about 8 cups. Mix them with the flour and sugar. If the
peaches are sweet you won't need any sugar. If using other fruits,
taste to decide how much sugar to add.
Spread the peaches in a 2-quart glass or ceramic ovenproof dish, and
sprinkle the topping evenly over the peaches. Bake in a preheated 375 F
oven for about 40 minutes, until the topping is brown and the peaches
are thick and bubbly. It is nice to eat warm, after it has cooled a
bit, with some fresh cream poured around it on the dish.

Source: http://www.suite101.com/article.cfm/...or_teens/51642





Alice Waters Pasta With Bitter Spring Greens

Yield: 4 Servings

1 Tbsp olive oil
1 sm onion -- diced
1 clove garlic -- minced
4 lg (hndfuls) bitter and sweet
1 greens, such as
1 pea shoots, red and green
1 chard, frisee
1 (curly endive), arugula,
1 mizuna, baby
1 red mustard, dandelion
1/2 tsp fresh thyme -- minced
1/8 tsp hot red pepper flakes
1 1/4 tsp kosher salt
1/4 tsp fresh lemon juice
12 oz dried linguini
1 Tbsp ev olive oil
4 oz pecorino or parmesan cheese
2/3 cup toasted bread crumbs

Bring 6 quarts of salted water to a rolling boil. Meanwhile, heat
olive oil in large saute pan. Add onion, garlic, and 1 tablespoon
water. Cover. Cook over medium heat for about 10 minutes, stirring
several times, until onion and garlic are softened but browned. Add
greens, thyme , red-pepper flakes, salt and 1/2 teaspoon water. Cook,
turning greens with tongs, for 2 to 6 minutes, or until just wilted.
Season with lemon juice. Set aside in warm spot. When water boils,
add pasta. cook for 10 minutes, or until al dente. Drain pasta. Add
to greens. Drizzle with olive oil. Toss until well mixed. Transfer to
bowl. Grate cheese over pasta mixture. Scatter bread crumbs over top.

Posted by Mary Riemerman

Recipe By : St. Paul Pioneer Press Newspaper

Source: http://recipes.chef2chef.net/recipe-...5/139031.shtml




Comice Pear Crisp

Among the pear varieties, we prefer the silky, juicy flesh and slightly
winy flavor of Comice pears for eating, and they are exceptionally good
in this crisp. (For poaching and in tarts, good Bosc pears have the
right texture and body.)

Crisp Topping
1/2 cup walnuts or almonds
1 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
a pinch salt
6 tablespoons (3/4 stick) unsalted butter

Filling
6 ripe pears (about 2 pounds), peeled, cored, and cut in 1/2-inch dice
1/4 cup sugar
2 tablespoons flour

Preheat the oven to 375 F. Toast the nuts until fragrant, about 7 or 8
minutes, and chop them medium-fine. Combine the flour, brown sugar,
granulated sugar, cinnamon, and salt in a mixing bowl. Cut the butter
into small pieces. Work it into the flour mixture with your fingers
until crumbly. Add the chopped nuts and mix well - the topping should
hold together when squeezed. (The topping can be prepared up to a week
ahead and refrigerated.)
Put the diced pears in a large mixing bowl. Add the sugar and taste;
adjust if necessary. Sprinkle the flour over the pears and mix gently.
Turn the mixture into an earthenware dish just large enough to hold the
fruit, slightly mounded at the center. Spoon the topping over the
pears, pressing down lightly. Place the dish on a baking sheet to catch
any overflow and bake on the center rack of the oven for 40 to 50
minutes, until the topping is dark golden brown and the juices have
thickened slightly. Serve warm with ice cream or Armagnac-flavored
whipped cream.

Variations: Other fruits may be substituted with the same general
proportions, but some fruits require more or less sugar and flour,
depending on their natural sweetness and juiciness. Rhubarb, for
instance, requires more of both; apples require no flour at all.

Serves 4 to 6.

Chez Pannise Cafe Cookbook
Alice Waters
Source: http://www.epicurious.com/recipes/re.../views/102241/


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