Cookbook Club

Instructions

Wash all vegetables and cut into chunks.  Place in alarge steamer over boiling water; steam until very soft.  Using the water from teh steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick.  Return to pot; heat gently to avoid sticking.  Add salt and pepper.  Serve each bowl with a generous poertion of yogurt in the center of the soup.

Instructions

Heat oven to 350 degrees. Use 2 T of the olive oil to oil 2 large baking sheets, cut eggplant, peppers, zucchini and tomatoes into 1/2 inch cubes. Finely chop hte onions and mince the garlic. Gently toss the vegetables, agarlic, herbs and remaining 6 T olive oil in an extra-large bowl until well coated.

Spread mixture out evenly in a single layer on the two baking sheets. Bake 30 minutes then remove pan from oven and gently toss mixture. Bake for another 30 minutes. Transfer to a large serving dish and add salt and pepper to taste. Serve hot, warm or at room temperature.

Instructions

Cook's note: this is a time-consuming recipe so don't wait til the last minute to make!

For the Shell:

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 degrees for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.  In a saucepan, combine sugar and cornstarch.  Stir in raspberries; bring to a boil over medium heat.  Boil and stir for 2 minutes.  Remove from the heat; cool for 15 minutes.  Spread into pastry shell; refrigerate.

For the Filling:

In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.  Fold in the whipped cream.  Carefully spread over the raspberry layer.  Cover and refrigerate for at least 1 hour.  

For the Topping:

Melt chocolate and butter; cool for 4-5 minutes.  Pour over the filling.  Cover and chill for at least 2 hours.  Store in the refrigerator.

Instructions

Fry bacon in butter, remove pieces when crispy and reserve. Add onion to fat and saute until golden. Add potatoes and stock and cook slowly until soft. Add corn and milk, lower heat, and simmer until corn is tender. Young corn takes 5 minutes. Add salt and pepper, bring to a boil and remove from heat. Add cream and butter. Stir up well and pour into soup bowls or tureen. Float bacon on top. (Cook's note: I added 1 carrot and 1 stalk of celery and cooked these in the bacon with the onion. I also added ½ t thyme, ½ t paprika and 1 cup shredded cheddar cheese.)

Instructions

Adjust rack to middle position and heat oven to 350 degrees.  Grease 8½ by 4½ inch loaf pan.

Place zucchini in a dish towel.  Gather ends together and twist tightly over sink to drain as much liquid as possible.

Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, pepper an dsalt together in large bowl.  Whisk eggs and 5 T melted butter together in medium bowl then add zucchini, feta, and dill.  Using a rubber spatula, gently fold zucchini mixture into flour mixture then lightly knead batter, using oiled hands, until no dry spots remain (batter will be very thick).  Transfer to a prepared pan, smooth top with rubber spatula, and brush with remaining 1 T melted butter.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, approximately 1 hour, rotating halfway through baking.  Cool on a wire rack at least 30 minutes then remove bread from pan and let cool completely on rack for about 1½ hours.  Slice and serve.

Cook's note: This is delicious with "feta butter" which can be made by whipping together equal parts room temperature butter with feta cheese.

Instructions

In a large colander, combine the cucumber andtomatoes, then set in the sink.  Sprinkle with 1 t salt and gently toss to combine.  Let stand for 20 minutes, tossing once or twice to encourage the liquid to drain.  Meanwhile, in a medium bowl, combine the scallion whites and 1/4 t salt, then use your hands to gently rub the salt into the scallions until slightly softened and wilted.  Stir in the garlic, mint and lime zest and juice; set aside until the cucumbers and tomatoes are ready.  Transfer the cucumbers and tomatoes to teh bowl with the scallion whites.  Add 1/2 t pepper, the scallion greens and cilantro and toss.  Taste and adjust the seasoning with salt and pepper.  Then drizzle with the oil (if using).

Instructions

Bring a large pot of salted water to a boil over high heat.  Cook pasta until al dente, according to the package instructions.  Reserve 1 cup of hte pasta cooking water then drain teh pasta and add it aback to the hot pot.  Menawhile, heat hte olive oil in a large skillet over medium heat.  When the oil shimmers, add the zucchini and season with salt and black pepper.  Cook, stirring occasionally, untilthe zucchini is soft and lightly golden brown, 5 to 8 minutes.  Stir in tihe b utter, garlic, oregano, and a punch of red pepper flakes.  Coook until the butter is melted and the herbs are fragrant, 1 to 2 minutes. Remove from heat and dump the zucchini into the pot of pasta.  Add the basil peso and parmesan, and toss to melt the cheese, about 2 minutes.  Add pasta cooking water, 2 T at a time, as needed to thin the sauce.  Stir in teh basil to wilt.  Serve immediately, topped with lemon juice if desired and more basil.

NOTE: If you prefer a smoother sauce, you can give yoru succhini a blast in the food processor or hit it with an immersion blender.

Instructions

1. Heat the oven to 350 degrees.  Butter a 1 and 1/2-quart casserole dish.
2. Melt the butter in a large skillet over medium heat.  Cook the onion in the butter for 3 minutes, or until softened.  Turn off the heat and add the corn, sugar, salt, pepper to taste, and thyme.  Stir to blend the flavors.  Sprinkle with the flour.
3. Whisk together the eggs, milk, and pupmpkin in a  large bowl.  Screape the corn mixture out of hte skillet and mix everything together.  Pour into the prepared casserole dish and bake for 1 hour and 15 minutes or until the center is set and the edges are lightly browned.

Instructions

Preheat oven to 350 degrees.  In a large mixing bowl, combine all ingredients until mixed into a batter.  Pour into an 8x8" baking dish greased with coconut oil spray.  Bake for 45 minutes.  Remove from oven and let cool to room temperature.  Frost with cream cheese frosting, cut into bars and serve.

For the frosting:

Whisk together all ingreadients with a hand mixer or whisk until blended into a creamy frosting.  Spread onto pumpkin bar pan after it's cooled fully.

Instructions

1. Steep the gingerroot in the wine.  Strain and reserve wine.
2. Saute the garlic, celery, onions and leeks in butter.
3. Add the pummpkin an dstock and simmer until all the vegetables are tender.
4. Puree the solids with enough liquid to achieve the desired consistency.
5. Add the wine to the soup, season with salt and finish with a dollop of whipped heavy cream.