CREAMED COLLARDS

CREAMED COLLARDS

Creamed Collards

8 to 10 servings

4 lb. Fresh collard greens

1 lb. Bacon, chopped

1/4 cup butter"]

2 onions, diced

3 cups chicken broth

½ cup cider vinegar

1 tsp. Salt

½ tsp. Pepper

Bechamel Sauce

Rinse greens. Trim and discard thick stems from bottom of collard green leaves. Coarsely chop collard greens.

Cook bacon, in batches in a stock pot over medium heat about 10 12 minutes or until just crisp. Remove bacon and drain on paper towels, reserving drippings in the stock pot. Add butter and onions to dripping in skillet. Add butter and onions to dripping in skillet. Saute onions till tender, about 8 minutes. 

Add collards to pot and cook, stirring occasionally 5 minutes or until wilted. Stir in broth, vinegar, salt and pepper. Add all but 1/4 cup bacon. Bring to a boil, reduce heat and cook, stirring occasionally until as tender as you like-about 15 minutes. 

Drain collards, reserving 1 cup of the broth-use the rest for soup or drink it. Stir in bechamel sauce add the reserved cooking liquid 1/4 cup at a time to reach desired consistency. Transfer to a serving dish and sprinkle with the reserved 1/4 cup bacon.

Use the packaged already trimmed and chopped collards if you like, they usually come in 1 lb. Packages, use two of them.

Bechamel:

½ cup butter

1 medium French Shallots, minced

2 garlic cloves, minced

3/4 cup flour

4 cups milk

½ tsp. salt

½ tsp pepper

1/4 tsp nutmeg

Melt butter. Add shallots and garlic and saute 1 minutes. Whisk in flour. Cook 1 minute, whisking. Increase heat to medium. Gradually whisk in milk; cook, whisking 5 to 7 minutes or until mixture is thickened and bubbly, add salt and pepper and nutmeg.

Oyster Dressing:

Your favorite cornbread/bread dressing. Use liquid from oysters as well as broth to moisten it. Add a pound of chopped oysters and half a cup of parmesan or Romano cheese. C’est tout!

BLACK-EYED PEAS

FOR NEW YEARS DAY

Black Eyed Peas

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.  A nice cornbread and greens will follow.

1 pound dried black-eyed peas

1 pound pork neck bones

3 slices bacon, cut into 1/2-inch pieces

1 cup diced onion

1 cup diced celery

1 cup diced carrot

3 cloves garlic, chopped

6 cups cold water

1 bay leaf 

1 teaspoon dried thyme

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

1 (10 ounce) can diced tomatoes with green chile peppers

1 teaspoon salt

6 ounces smoked ham, diced

1 bunch kale, ribs removed and leaves torn into pieces

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.

Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.

Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.

Pour cold water and black-eyed peas into pork mixture; increase heat to high.

Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.

Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.

Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.

Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

LAURENT’S SLOW ROASTED PINEAPPLE

Laurent's Slow-Roasted Pineapple 

From Dorrie Geenspan

"Laurent Tavernier isn't even my hair stylist, but he knows that I love food, and so whenever I'm in the salon for a cut, he takes time tochat with me about what he's made over the weekend. When he gave me this recipe, I didn't wait for the weekend to try it. The dessert is simple enough: a slow-roasted ripe pineapple with a thick aromatic sauce. As it roasts, it's basted with orange juice, booze, jelly and a mix of spices until it is fork-tender and almost confited, or candied. How much juice? "Oh, about this much,"

"Laurent said, making finger measurements that wavered. How much booze? "About the same amount." And what kind? "Whatever you've got." And the jelly? "Oh, you know, apple or quince or apricot or, no matter." (Two tries later, Laurent told me that I should use a whole jar of jelly.) And the spices? "Again, whatever you've got--even a hot pepper!"

"I've given you a real recipe (kind of ), but my inclination is to tell you to take a leaf from Laurent's book and let inspiration and whatever you've got in the cupboard guide you. Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, "You'll love it."

"A word on size and servings: In Paris, I make these with the small pineapples known as Victorias. They're squat and compact and one fruit serves two to four, depending on what else is on the dinner menu and who's around the table. In the United States, where pineapples are much larger, I figure one for six to eight people, usually eight. If you'd like, you can roast two pineapples at a time--the syrup multiplies easily."

Ingredients

1 ripe pineapple

1⁄2 cup (120 ml) freshly squeezed orange juice (from about 2 oranges)

1⁄2 cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)

1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade

1 moist, fragrant vanilla bean, split lengthwise (optional)

Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

Instructions

Center a rack in the oven and preheat the oven to 300 degrees F.

Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the "eyes" (the tough dark spots).

Cutting from top to bottom, quarter the pineapple and then cut away the core. Place the pineapple in a baking dish or small roasting pan that holds it snugly while still leaving you enough room to turn and baste the fruit.

Whisk the juice, liquor and jelly, jam, or marmalade together. Don't worry about fully incorporating the jelly--it will melt in the oven--you just want to break it up.

Pour the mixture over the pineapple, toss in the vanilla bean, if you're using it, and scatter over the spices. Bake the pineapple for about 2 hours, basting and turning it in the syrup every 20 minutes or so, until it is tender enough to be pierced easily with the tip of a knife. The fruit should have absorbed enough of the syrup to seem candied. Allow the pineapple to cool until it is comfortably warm or reaches room temperature. Laurent strains the syrup and discards the spices, making the dish more elegant, but I leave them in because I love the way they look speckling the sauce; if you're going to strain the syrup, do it while it's hot -- it's easier.

The temperature you serve this at is, like so much of this recipe, up to you--warm or room temperature is best, but chilled is also good.

SCALLION PESTO

Scallion (green onion) Pesto

Try making some scallion pesto and using it with different dishes this week. It could be used as a pasta sauce (blend in some tasty hard crumbled cheese), but would also be nice on fish, or mixed with mayo for a sandwich spread. Using less oil will result in a thicker pesto, one that can be formed as a garnish. Using more oil will result in a more sauce like pesto. I had some this week mixed with blue cheese on pasta. It was pretty darn good.

One big bunch of scallions, trimmed to remove the white bottoms (you only want the less assertive greens here)

1/4 cup sunflower seeds

juice of 1-2 limes

1 clove of garlic

1/4 - 1 cup of sunflower oil (or any mild tasting oil)

Salt to taste

Chop the green onions roughly and toss into the blender along with the nuts, the garlic and the lime juice. Turn on the motor and drizzle in the oil until the desired consistency is reached. Season to taste with salt

Variations

try it with olive oil and lemon

try it with different nuts

mix it with sour cream for veggie dip

toss it on hot pasta

keep it thick and spread on toasted crusty bread sandwiches

toss it with simply steamed new potatoes

use it for a 10 minute dinner as a coating for simply broiled white fish fillets

CRABMEAT CASSEROLETTES

Crabmeat Casserolettes Recipe

Serves 6 

“It’s fennel and sweet potato and garlic and onion. This one I can claim. I really like crab; it’s just so inherently sweet. And I think we’re a very casserole-prone culture. In Yazoo City or here—or even if you’re in Greenwood—there aren’t fifteen restaurants in town. You don’t call up ADD for takeout. If you want Chinese food, then you cook Chinese food. And also since there aren’t a lot of restaurants, there’s a lot of going to each other’s houses. Casseroles are such an easy pack-it-up choice.”- Martha Hall Foose, author of A Southerly Course.

INGREDIENTS

•

◦ 4 cups (1/2-inch) diced sweet potato

◦ 8 tbsp. (1 stick) unsalted butter

◦ 1 cup half-and-half, or more if needed

◦ 2 garlic cloves, minced

◦ 1/2 lb. Monterey Jack cheese, grated (2 cups)

◦ 1/4 cup chopped fresh parsley

◦ 1/4 cup chopped green onions, white and green parts

◦ 1/2 tsp. fennel seeds

◦ 1/2 tsp. cayenne pepper

◦ 1/2 lb. fresh crabmeat

◦ Paprika

Heat the oven to 400°F.

In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes. Drain well and return to the pot.

Add the butter and let it melt over the hot potatoes. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff and adding more half-and-half if needed. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne. Fold in the crabmeat.

Put the mixture into greased individual ramekins or a single baking dish and sprinkle the top with paprika. Bake for 20 minutes or until heated through and beginning to brown.

SWEET POTATO BISCUITS, Martha Stewart

Homemade Sweet Potato Biscuits

These biscuits are slightly sweet and really round out a Thanksgiving feast.

Makes about 36

Ingredients

1 1/2 pounds sweet potatoes, peeled

1 package active dry yeast

6 tablespoons plus a pinch of sugar

1 cup milk, room temperature

1/2 cup (1 stick), plus 3 tablespoons unsalted butter, melted and cooled, plus more for bowl and plastic wrap

3 large eggs, lightly beaten

1 tablespoon salt

4 1/2 to 5 cups sifted bread flour

Directions

1. Cut the sweet potatoes into 1 1/2-inch slices. Place the potato slices in a medium saucepan, and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and mash well. 

2. In the detached bowl of an electric mixer, whisk yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set the mixture aside until foamy, about 6 minutes. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add mashed potatoes, milk, 1/2 cup melted butter, eggs, sugar, and salt. Slowly add flour to make a slightly sticky dough. Knead until smooth, about 2 minutes. Brush inside of a mixing bowl with butter. Place dough in bowl; cover with buttered plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours. 

3. Line 3 large baking sheets with parchment. Using a floured rolling pin on a floured work surface, roll dough out to 3/4 inch thickness. Cut rounds of dough as close together as possible with a 2 1/4-inch round cookie cutter. Scraps can be re-rolled once. Place rounds 1 to 2 inches apart on prepared baking sheets. Brush the tops with the remaining butter; cover with plastic wrap. Set aside to rise until light and they do not spring back when pressed with a finger, about 30 minutes. 

4. Heat oven to 400 degrees. Bake until biscuits are golden brown, about 14 minutes. Cool on a wire rack for about 5 minutes before serving. 

Cook's Notes

The biscuits can be baked several hours ahead and then reheated in a 375-degree oven for about 5 minutes before serving. Brush tops with melted butter for a deeper color.

BASIC POLENTA

Basic Polenta

Read the notes at the bottom of the recipe before you proceed!

• YIELD
6 servings

• TIME
About an hour

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap

INGREDIENTS

• Salt and pepper

• 1 cup medium or fine cornmeal

• Butter

• Parmesan for soft polenta, optional

PREPARATION

1 For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.

2 Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.

3 For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

COOKING NOTES

Italian grandmothers not withstanding, adding corn meal to boiling water is an act of self-inflicted masochism.  I spent 35 years in the corn starch industry and corn meal is 90% corn starch.  No one in that industry would ever add starch to boiling water.  The result will be a lumpy mess, which will require either patience or a homogenizer to smoothen it.  Simply slurry the meal in cold water and heat it to boiling with periodic stirring and hold for 15-30 minutes.  Try it; you'll like it.

For 25 years I have been making oven polenta--easiest recipe ever and needs no "minding".  In a large pot or oven-proof bowl, put one cup of cornmeal.  Add 4 (+ or -) cups of water or stock or milk or combo.  Add teaspoon of Kosher salt.  Add (optional) a "knob" of butter.  Give a stir.  Put in oven at 350 (no need to pre-heat). Cook 30 minutes. Stir again.  Cook 15+  minutes til nearly all the liquid is absorbed.   Stir. Voila!  Polenta to use in any recipe.  EASY!