Archive for the ‘Recipes’ Category
The last snow day we had, I got out my trusty Edgewood Orchard Gallery cookbook and found this great recipe. It was delicious! I shared with my parents andJjeri – everyone loved it.
It was easy to assemble, smelled delicious and really does need the sour cream and cilantro. I made cornbread to go with it – any crusty bread would be just fine.
Some foods are made for snow days! Enjoy!
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- Black Bean Chicken Chili
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- Edgewood Orchard Gallery Cookbook
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- Happy Birthday Jeri!
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- Birthday Dinner
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- The Cake
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- Roasted Carrots and Parsnips
Last week we again celebrated Jeri Northrop’s birthday with dinner at our home. Dottie Klepp, Marianne and Don Diekman, and Dave and Vonnie were the esteemed guests! Steve, Sam and I were the hosts.
We have a tradition in our family – the birthday person gets to choose the menu. Jeri chose beef tenderloin – and white on white cake is always the dessert. I chose the side dishes – lettuce salad with goat cheese, pears and dried cherries, roasted potatoes, and something new – roasted carrots and parsnips. Guess what the hit of the evening was! The vegetables! Who knew?!!
A lovely evening was had by all, especially the birthday girl! As soon as my recipe page is working properly, I will add a better (bigger and clearer) version of this recipe. For now, I have it posted in the Main Street Market produce department and you might be able to read the picture!
Personally, I thought the cake was especially beautiful. I did however, absolutely love the carrots and parsnips!
Rump Roast – before and after!
This is a recipe I’ve posted before – still good and Main Street Market has Certified Angus Beef boneless rump roasts on sale starting Jan.2!
This recipe comes from a cookbook my parents brought back from Jackson Hole, Wyoming. It has a lot of really good recipes in it and I use it often!
Beef Roast with Herb Crust
4# boneless rump roast, tied
4 shallots, finely minced
1/4 cup fresh parsley, chopped
2 T. fresh thyme, chopped or 2 t. dried
1 T.fresh sage leaves, chopped or 1 t. dried
2 T. extra-virgin olive oil
1 T. grated lemon peel
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees. In a small bowl, mix together all ingredients except the roast. Rub over roast, pressing gently to adhere herbs. Put roast on a rack in a roasting pan. Place pan in the center off the oven, uncovered, and roast until thermometer reads 130 degrees – approximately 20-25 minutes per pound. Remove from oven; let sit 15 minutes before carving. Serves 8-10
Baked Spaghetti, Roasted Vegetables
Now that it is fall, and dark by 5:00, I will be spending more time in my beautiful kitchen cooking. This is one of my favorite cold weather dinner menus – pretty, delicious and it makes enough to feed a bunch!
The baked spaghetti recipe came from a magazine years ago and became a favorite of our kids. Any leftovers freeze and reheat well. The recipe is on page 126 of Edgewood Orchard Galleries An Artist’s Food for the Soul cookbook. When I get my recipe widget working I’ll post it – in the meantime Main Street Market sells the book!
Roasted vegetables are super easy. The main thing is to separate them by cooking times; otherwise some are undercooked, some are overcooked. I cut my vegetables in chunks and throw them in a bowl with a little good olive oil, kosher salt, cracked black pepper and perhaps a little thyme. Set the oven at 375 degrees, convection of you have it – a liitle hotter oven if you don’t.
Onions take about 35-40 minutes, peppers (I love the little mini multi-colored peppers we sell in the bags) 20 minutes, and tomatoes (I used Campari’s cut in fourths) – 10-15 minutes. The vegetables cook down; it may look like you have a lot before they are roasted. Spread the onions on a baking or cookie sheet, after 15 minutes, add the peppers, after another 10-15 minutes add the tomatoes. Stir them together, shake the pan to keep the seasonings moving, take the pan out of the oven and you are done.
Add fresh green salad, a loaf of crusty bread or rolls, a bottle of good wine and any meat or other entree and you have a really nice healthy dinner. (I hope my sister sees this – she is a novice in the kitchen and I told her I’d tell her how to make these!)
Tomato Mozzarella Salad
I love green salads and eat them as often as possible. However – nothing beats our favorite – Tomato Mozzarella, officially known as Caprese Salad.
This is one of the easiest salads to make – and one of the most attractive sides to adorn your plate. I made this last night – the Northrop family actually had dinner at home, prepared by us! That hasn’t happened for a long time, sad to say.
Main Street Market currently has yellow and orange tomatoes for sale, in addition to all the red varieties. I used Campari’s, yellow and orange tomatoes, sliced in a shallow bowl. I added BelGioioso fresh mozzarella (I use the pre-sliced logs and cut them in half again), and fresh basil from the herb garden in front of the store. I pour Newman’s Balsamic Vinagrette, just a little, over the salad and very gently toss. I know some people use extra-virgin olive oil, but I like the flavor of either the Lite version or regular. (I am not sure which I used yesterday; the bottle I have doesn’t have a label. That’s why it is in my refrigerator!) Let it sit on the counter – do not refrigerate! – stir every once in a while, garnish with a sprig of basil – and voila!
Even though it was raining, Steve cooked flank steak on the grill. Thinly sliced flank steak, fresh sweet corn, tomato mozzarella salad and crusty cheese bread from our bakery – delicious! For dessert, sliced peaches and blueberries over vanilla ice cream. And,all of us around our table – very nice.
