Author Archive for: ‘smeyer’

Serves 50

Ingredients

2 pt fresh strawberries, sliced, sugared*
1 ea 10″ x 15″ sheet puff pastry, thawed
2 T flour (approx)
1 egg, beaten
1 T water
2-3 t sugar (raw, turbinado or granulated)

Procedure

1. *Sprinkle sliced berries with 3 T sugar, refrigerate 2-4 hrs
2. Unfold puff pastry on floured surface, cut in small (2″x1.5″) rectangles
3. Place on parchment-lined baking sheet
4. Combine egg & water, brush on pastry, sprinkle with sugar
5. Bake 15 mins, until puffed & brown, cool
Assemble Sandwiches:
6. Split pastry rectangles in half
7. Top bottom half with 1-2 T berries, dollop whipped cream, pastry top

Originally featured in “Simple & Seasonal” – May 2018

Serves 6

Ingredients

½ c sugar
½ c orange juice (fresh is best)
1 T orange zest (optional)
1 c fruity white wine (or ½ c white grape juice with ½ c of water)
2 c blueberries, fresh or frozen
dash salt
1 c whipped cream or plain yogurt
fresh mint, chopped

Procedure

1. Bring sugar, OJ, orange zest, wine or grape juice/water to boil.
2. Add blueberries; cook until they pop & sugar has dissolved.
3. Add dash of salt; remove from heat & cool completely.
4. Puree cooled blueberry mixture. Strain through fine sieve. Chill.
5. Before serving, swirl in whipped cream or yogurt.
6. Garnish with a little chopped fresh mint.

Originally featured in “Food Rules” – May 2011

Serves 8

Ingredients

2 sheets frozen puff pastry, thaw
¼ c unsalted butter
12 oz shiitake mushrooms, stemmed, cut strips
1 t sea salt, divided
½ t ground black pepper, divided
1 lb slender asparagus spears, trimmed, cut 1″ diagonal pieces
1½ t chopped fresh thyme
1½ t finely grated lemon peel
½ c crème fraîche or greek yogurt
½ c grated Gruyère cheese (packed)

Procedure

1. Preheat oven to 400°F
2. Roll pastry sheets to 10″ square, cut each into 4 squares
3. With knife, score ½” border around inside edge each square
4. Arrange squares on baking sheets
5. Sauté mushrooms, ¼ t ea s&p 4-5 mins, cool
6. Mix mushrooms, asparagus, thyme, lemon peel, ¾ t salt & ¼ t pepper, crème fraîche & cheese
7. Mound filling atop pastry squares, leaving ½” border
8. Bake tarts 8-10 mins, rotate sheets. Bake 6-8 mins more until puffed & golden
9. Transfer to plates: garnish with thyme

Originally featured in “Flat & Green” – April 2015

Serves 8

Ingredients

2 ½ c water
2 ½ c milk
1 c white grits
2 c pimiento cheese
2 T s&p

Procedure

1. Bring water/milk to boil, add grits, cook 20 mins
2. Stir in pimiento cheese, s&p to taste
3. Serve immediately
4. Can chill & reheat in casserole, 350°F for 30-45 mins

Originally featured in “Simple & Seasonal” – February 2018

Serves 8

Ingredients

1 butternut squash, peel, cut ½”
2 T olive oil
s&p
10 c tuscan kale, chopped
½ dried cranberries, coarsely chopped
½ c pumpkin seeds, toasted
½ c feta cheese, small crumbles
¾ c vinaigrette (balsamic or champagne)

Procedure

1. Preheat oven to 400 °F
2. Toss squash, olive oil, s&p. Roast 20 mins, cool
3. Mix kale with 2 T vinaigrette, marinate for 20 mins
4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette

Originally featured in “Flat & Green” – February 2015

Serves 8

Ingredients

8 salmon fillets
1 c tamari
1 c apple cider
4 t sesame oil
4 t bourbon, plus additional c for soaking planks
2 t brown sugar
splash+ tabasco
1 t black pepper
1 t minced garlic
½ t tumeric

Procedure

1. Purée all glaze ingredients
2. Pour over salmon, marinate for 4 hours
3. Soak cedar planks in 1 gal water & 1 c bourbon
4. Lightly spray planks with pan spray, top with salmon
5. Heat gas grill to med high
6. Put planks with salmon on grill
7. Cook with grill top down, 15-20 mins, or until nicely browned

Originally featured in “Savor the Seasons” – January 2017

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Serves 6

Ingredients

6 cloves garlic, unpeeled
4 T olive oil (divided)
1½ lbs russet potatoes, peeled, cut 2″ diced
1½ lbs yams, peeled, cut 2″ diced
½ c+ milk
2 T butter
1 t+ minced fresh rosemary (or ¼ t dried)
¾  c fresh grated parmesan (divided)
1 c sour cream

Procedure

1. Roast garlic cloves in ramekin with 3 T olive oil, 25 mins in 350°F oven.
2. Cool & peel garlic, Reserve garlic cloves & garlic oil.
3. Boil all potatoes in large pot of salted water, 25 mins.
4. Drain & return potatoes to same pot.
5. Add milk, butter, rosemary, roasted garlic & reserved garlic oil to potatoes. Mash until smooth & fluffy.
6. Mix in ½ c parmesan cheese, sour cream, s&p.
7. Spoon into oiled casserole dish, sprinkle with remaining ¼ c parmesan & drizzle with 1 T olive oil.
8. Bake uncovered until golden, approx 45 mins

Note: can be made ahead & refrigerated, remove from fridge an hr before cooking

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!

Serves 6

Ingredients

1 ½ c white corn kernels (fresh or frozen)
1 stalk celery (with leaves), large dice
½ onion, large dice
1 bay leaf
6 T butter (divided)
2 pints oysters with juice
3 c half & half
2 T fresh parsley, chopped
s&p
Note: Serve with oyster crackers & tabasco

Procedure

1. Sauté celery, onion & corn in 3 T of butter in saucepan.
2. Add half & half, s&p & bay leaf, simmer on low heat 30 mins.
3. Strain. Set aside veggies & discard bay leaf.
4. Add liquid back in pot, keep warm on low heat.
5. Purée cooked veggies in blender, add some reserved liquid if needed.
6. Stir puréed veggie mixture into reserve liquid, heat on med-low (can prepare base ahead & refrigerate).
7. Right before serving heat remaining 3 T butter in skillet, add oysters & cook until edges curl.
8. Garnish with chopped parsley, then pass the oyster crackers & tabasco!