Here’s a few great recipes to try. These are in Lynn’s cookbook, What To Do With What You Grew, due to be published by the close of 2017, or recipes that she loves and uses frequently, and will be putting in her second cookbook. Try these and see what you think! We would love to hear your comments!
PANKO CRUSTED TILAPIA ON A BED OF SWEET POTATOES TOPPED WITH ROASTED RED PEPPER GREMOLATA
1 large tilapia filet
1 cup of Panko breadcrumbs
Flour enough to dredge (maybe 1/2 cup)
1 tbsp milk
Set up your dredging station. I use 3 pie plates. The first has the flour. The second has the egg and milk, beaten together to emulsify. The third plate has the unseasoned panko breadcrumbs. Once dredging station is set up, you want to put your oil on to heat up. Put a shallow coverage (1/4 inch) of vegetable oil in the pan on medium-low. Wait for oil to heat up. The oil is ready when the handle end of a wooden spoon is dipped in the oil and it starts bubbling. Place filet into the flour for a light dusting, into the egg fully covering, and then into the panko breadcrumbs. Then place the filet in the skillet to fry off. Do not move the filet when it’s in the skillet since this could tear the tender flesh. Frying will happen somewhat quickly. Turn when the edges are golden brown and the filet is moving freely on the bottom. Cook the other side until golden brown and the fillet is firm. Remove from skillet.
MASHED SWEET POTATOES
1 sweet potato, peeled
1/4 stick of butter or margarine
1/4 tsp of vinegar – just one dash per potato
Peel the sweet potato. Cut into 1 inch chunks, place into a deep-sided pan, and cover them with water until they are just covered. Place a pat of butter on the top to help control the foaming that happens when boiling any potatoes. Boil on medium high heat until fork tender. Drain. Mash with a hand mixer until smooth. Throw in a pat of butter, a pinch of salt, and only a dash of tarragon vinegar per potato. This vinegar is not tasted in the dish. The vinegar is utilitarian. It tempers the sweetness and brings out the earthiness of the potatoes.
ROASTED RED PEPPER GREMOLATA
1 bunch of parsley, chopped
1 large lemon – use half of it for the zest, and use half of it for the juice.
½ red pepper – roasted, skin and seeds removed. (If using a jar of roasted red peppers, use the equivalent of one-half red pepper.)
Chop the parsley, chop the red pepper, and zest the lemon. Then squeeze enough lemon juice out to moisten and hold together the gremolata.
(NOTE: If you would like to increase the number of portions, then understand that I wrote this recipe for one portion. All you have to do is increase each ingredient per portion made.)
2-3 pounds beef for stew (I use English roast) cut into stew-sized pieces
1 quart beef stock
1 packet plain beef gravy
1 quart sweet corn
1 quart sliced carrots
1 quart green beans
½ quart peas
6 medium potatoes
1 quart tomato sauce
2 medium onions
1 tbsp cumin
1 tbsp coriander
1 tbsp salt
1 tsp pepper
2-3 cloves minced garlic
3 tbsp Worcestershire sauce
Flour enough to dust meat for browning
2 tbsp olive oil
2 tbsp butter
In large soup pot, heat oil and butter until melted. On medium-high to high heat, add stew meat and brown. Once brown, turn back heat and add stock, tomato sauce, and packet of gravy. Deglaze the pan with the liquid mixture and then add all the rest of the ingredients on the list. Stir well, heat through, and then place entire stew into a roaster pan with lid. Put in 375° oven for 2 hours. After one hour, remove lid so sauce can reduce and thicken. S&P to taste. Serving stew with cornbread is a really special “comfort” touch. Left over stew just keeps getting better.
2 tbsp butter
2 tbsp olive oil
1 large onion chopped
1 tbsp dry mustard
2 cups non-alcoholic sparking white grape juice / or desert white wine
2 or 3 pounds of English roast cut into small stew-sized pieces
1 pint cremini mushrooms sliced
8 oz package of cream cheese diced into small pieces
¼ cup sour cream
1 cup beef stock
2 tbsp Worcestershire sauce
salt & pepper to taste
1 large package of ribbon-type egg noodles
In a large pan, over medium heat, place the olive oil and butter. Once melted, add chopped onion and sliced cremini mushrooms. Allow the mushrooms to become golden and onions caramelized. Remove from pan leaving as much oil/butter mixture as possible. If not enough to brown meat, then add a bit more of olive oil and butter, in equal quantities. Dust the meat lightly with flour and brown off quickly in pan. Once meat is browned, add onions and mushrooms back to pan with sparkling grape juice or white wine. Deglaze the pan with the liquid making sure to scrape the bottom of the pan to bring up all the brown goodness from the bottom. Cook long enough partially covered to reduce the mixture almost in half and make the meat really tender. Add beef stock, dry mustard, Worcestershire sauce, cream cheese and sour cream. Reduce heat and cook this mixture on low until beef is completely cooked and tender. Salt and pepper to taste. Serve over cooked buttered egg noodles.
1 quart strawberries, cleaned and hulled – a few reserved for garnish if you wish
1 pint of heavy whipping cream
½ cup confectioner’s sugar
1 tsp cornstarch
1 box unflavored gelatin
Juice of one-half lemon
Put the gelatin in ½ cup warm water to dissolve, set aside. Put the strawberries in a blender or food processor and puree. Taste the puree to see if the strawberries are sweet. If not, add a bit of sugar to help the sweetness. Pour the puree through a sieve. Set aside. Add the confectioner’s sugar and cornstarch to the whipping cream and whip until you have stiff peaks. Put some whipped cream aside for a dollop at presentation. Add the gelatin and lemon juice to the strawberry mixture. Add increments of the strawberry mixture to the whipped cream and fold in until well incorporated. Keep adding increments until all the strawberry mixture and whipped cream are well blended. Put the mixture into serving dishes and cover with plastic wrap. Chill for at least 3 hours.
To serve, top with the reserved whipped cream and garnish with a strawberry.