Sweet Potato Spoon Bread

November 29, 2011 by Leave a comment

Sweet Potato Spoon Bread

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

From the first time we tasted this decadent recipe, we knew we’d found a keeper. Delicious enough to be desert, this rich and creamy spoon bread is a sweet and savory blend of vegetables and spices. Sweet potatoes are baked until their natural flavors literally ooze through their skins, then they are combined with a medley of spices, pureed and baked into a rich custard. Whether served with roasted poultry or glazed pork, this is a luscious taste of home-baked goodness your family will ask for time and again.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 4 large sweet potatoes, about 4 pounds
  • 1/4 cup yellow cornmeal
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

DIRECTIONS

  1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Side Dishes, Vegetables Tagged with , , , , , , , , , , , , ,

Simple Sauerkraut

November 25, 2011 by Leave a comment

Simple Sauerkraut

A staple in German cuisine, our Simple Sauerkraut puts a quick and delicious spin on a cultural classic.

When I lived in Dallas, I used to frequent a little German restaurant called Henk’s European Deli and Black Forest Bakery, because I loved their sauerkraut and sausages. When I moved to Ohio, I quickly discovered that the buckeye state’s culture and geography resemble certain places in Germany. Communities like MainStrasse Village in Covington and German Village in Columbus are steeped in a rich Germanic heritage and still hold many ties to the Rhineland. Here in Porkopolis, aka Cincinnati, German cuisine is easily accessible, and numerous festivals celebrate Germanic culture, like Oktoberfest downtown, the GoettaFest in Newport, Kentucky and the Sauerkraut Festival in Waynesville, Ohio. But you don’t have to wait for a festival or even go out to eat at one of our German restaurants to satisfy your sauerkraut cravings. It is quite simple to prepare at home, and it delivers health benefits like vitamins A and C, is high in phytonutrient antioxidants and anti-inflammatory properties, which some studies indicate may help combat some cancers.

PREP: 15 minutes
COOK: 40 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, halved and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 head red cabbage, cored and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/3 cup apple cider or apple juice

DIRECTIONS

  1. Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 5 minutes.
  2. Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to a saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30 – 35 minutes.

TIPS: Serve over hot dogs, on Reuben sandwiches, or with bratwurst and mashed potatoes for a German-inspired meal.

YIELDS: About 4 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Side Dishes, Vegetables Tagged with , , , , , , , , , , , , , ,

Creamy Spinach Lasagna

November 22, 2011 by 3 Comments

Creamy Spinach Lasagna

Packed with heart-healthy vegetables and smothered in a surprisingly low-fat cream sauce, our Cream Spinach Lasagna is a hit among carnivores and vegetarians alike.

Although we’re unabashed carnivores in our family, some of our best friends don’t eat any meat. So I’m constantly looking for new recipes that I can add to my repertoire that are hearty and tempting, whether you’re a vegetarian or not. I was thrilled when this Creamy Spinach Lasagna was a big hit among all my friends when I served it at a recent gathering. Filled with heart-healthy vegetables and a surprisingly low-fat béchamel (cream sauce), this lasagna delivers layers of yummy goodness for everyone that eats it. This is best prepared when you have plenty of time on your hands, though, as the multi-step process is somewhat involved and it has a long cook time. But don’t let that prevent you from preparing it! Simply assemble the lasagna, then pop it in the oven, set the timer, and catch up on household chores, watch some shows on your DVR, or enjoy our latest book club pick while it bakes to delicious, bubbly perfection.

PREP: 20 minutes
COOK: 85 minutes + 20 minutes resting time

INGREDIENTS

  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons kosher salt
  • 2 pounds spinach, trimmed and washed in water bath
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 quart whole milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 1 cup mozzarella, shredded (6 ounces)
  • 1/3 packed cup grated Pecorino Romano (1 ounce)

DIRECTIONS

  1. Preheat oven to 375°F with rack in middle position.
  2. Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  3. In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  4. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  5. Spread 1 cup béchamel along the bottom of a 9- x 13-inch baking dish. Place one-third of noodles over béchamel in a single, overlapping layer. Top with 1 cup béchamel and half of spinach. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles, remaining béchamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  6. Remove lasagna from oven and let stand 20 minutes before slicing and serving.

TIPS: This lasagna may be made a day ahead and stored in the refrigerator overnight. Before serving, bring lasagna back to room temperature before putting it back in the oven at 375°F and cooking until warmed through, about 15 minutes. Serve with a tossed salad and crusty herb bread for a complete meal.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Italian cuisine, Main Dishes, Pasta, Vegetables Tagged with , , , , , , , , , , ,

Citrus Glazed Sweet Potatoes

November 7, 2011 by Leave a comment

Citrus Glazed Sweet Potatoes

A sweet addition to a savory meal, our Citrus Glazed Sweet Potatoes are like nature's candy, pairing the flavors of tart citrus with cinnamon and brown sugar.

When the weather turns cold, we start eating a lot more root vegetables like carrots, parsnips and our favorite, sweet potatoes. Rather than making the candied yams with marshmallow topping that many families like, which is usually for too sweet for our tastes, we prefer to enhance the sweetness of these vegetables naturally. Here, we add lemon and orange juice, cinnamon, and brown sugar to make a tasty treat that goes perfectly with turkey, roasts, and any combination of sautéed greens.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • 1/2 cup orange juice
  • 2 teaspoons grated lemon zest

DIRECTIONS

  1. Peel sweet potatoes and cut into ½-inch thick rounds. Arrange in a 1 1/2-quart casserole and pour melted butter over top.
  2. Add sugar, lemon juice, orange juice and cinnamon stick.
  3. Cover with a lid or aluminum foil. Bake at 350°F for 30 minutes or until tender. Uncover and discard cinnamon stick; stir. Sprinkle with lemon zest. Cook, uncovered, 15-30 minutes, or until top is crisp.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Cajun Cuisine, Food, Side Dishes, Southern Cuisine, Vegetables

Butternut Squash and Roasted-Garlic Bisque

November 2, 2011 by Leave a comment

Butternut Squash and Roasted-Garlic Bisque

Our Butternut Squash and Roasted-Garlic Bisque is a rich, hearty soup perfect for lunch or as the starter at your next gathering.

After Heather and I were married in 2000, we both wanted to find a way to celebrate the special people in our lives, to raise the bar beyond our usual dinner parties and bring in distinctive elements of color, candlelight, soft jazz and extra doses of deliciousness. Thus, our Fall Feast was born. Each November, we invite our most intimate friends to adorn themselves in beautiful attire, gather together, enjoy a libation or two and let us spoil them the best way we can, with our favorite culinary treasures. As we plan each year’s menu, we revisit recipes we made at previous feasts, such as this one for our Butternut Squash and Roasted-Garlic Bisque. A unique blend of aromatics, hearty vegetables, and rich cream, this thick soup has always been a beloved starter in our home. The first time we served it, guests asked if there was extra that they could take home, which is always a good sign and a compliment to the chefs. We know you’ll love this wonderful recipe too, and so will your guests if you decide to serve it at your next gathering.

PREP: 15 minutes
COOK: 1 hour and 20 minutes

INGREDIENTS

  • 2 heads of garlic, halved crosswise
  • 1 teaspoon olive oil
  • 1/4 cup (1/2 stick) butter
  • 3 cups chopped onions
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 cups homemade chicken broth
  • 3 tablespoons chopped fresh sage
  • 1/2 cup plus 1 tablespoon whipping cream
  • Kosher salt and pepper

DIRECTIONS

  1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender; about 40 minutes. Cool garlic in foil.
  2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
  3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
  4. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.

YIELDS: 12 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Soups, Vegetables Tagged with , , , , , , , , ,

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