Briam
(Greek caponata)

1 (14.5 ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 yellow summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
¼ cup EVOO
1 ½ tsp salt
1 tsp fresh ground black pepper
1 tsp dried oregano

Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 ½
quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30-40 minutes.

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Fasolakia
(baked gigantes beans)

Ingredients
2 cans butter beans, drained
1 cup canned tomato sauce
¼ cup chopped flat leaf parsley
½ tsp dried oregano
EVOO for drizzling
Salt & pepper

Directions
Preheat oven to 450 degrees F. In a small oven dish or casserole, combine the beans with tomato sauce, parsley and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of EVOO and season with salt and pepper to taste. Combine ingredients with a final toss. Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through.

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New England Autumn Casserole

Ingredients:
2 1/2 C pumpkin or winter squash, sliced
1 1/2 C apples, sliced
1 lb sausage, broken up and browned
1/4 C butter, melted
3-4 Tbsp brown sugar, firmly packed
1 tsp cinnamon
1/2 C walnuts, broken up, or almonds
Salt, to taste
Butter

Directions:
The pumpkin or squash will not cook as quickly, so slice it more thinly than the apples.

Place a layer of pumpkin, then a layer of apples, and a layer of sausage, in a 2-quart casserole dish. Combine 1/4 cup melted butter, sugar, cinnamon, nuts and salt; drizzle some over the apples and pumpkin.

Continue alternating layers and drizzling with butter and sugar mixture until all ingredients have been used. Dot with a bit more butter.

Cover casserole and bake at 350 degrees for 45-60 minutes or until pumpkin and apples are tender.

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Fagioli Sgranati

Ingredients:
3 cups dried cannelloni beans
1 1/4 c extra-virgin olive oil
10 fresh sage leaves
Salt and pepper to taste

Directions:
Pick through and rinse beans (about 1 1/3 lbs.) in water. Put beans into a medium pot and cover with water. Add 1/4 cup extra-virgin olive oil and fresh sage leaves to the pot. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and the insides are soft, about 2 hours. Drain beans and transfer them to a large bowl. Add 1 cup extra-virgin olive oil and salt and pepper to taste. Toss gently and serve hot with the roasted herb-stuffed pork loin. Makes 8 cups.

Wine Recommendation: Medium-dry white with a little zing to it, try a Gewurztraminer, or Fume Blanc. For those who want subtle, Vinho Verde would be nice.

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Maccheroni con Funghi

Directions:
8 tbsp olive oil
2 cloves garlic, peeled & finely minced
1/2 medium sweet onion, peeled and finely chopped
Sea salt & fresh ground pepper
2 lbs. assorted fresh mushrooms, washed trimmed and cut into large pieces
1/4 cup fino sherry
Leaves of 6 springs of parsley, coarsely chopped
1 lb tube shaped pasta
3 oz freshly grated parmigiano-reggiano

Ingredients:
Bring a large pot of water to a boil over high heat. Meanwhile, heat a large skillet over medium heat until warm. Add 2 tbsp of the oil, then add garlic and onions and cook stirring occasionally until onions are translucent, about 5 minutes. Season to taste with salt and pepper, transfer to a medium bowl, and set aside. Return skillet to high heat. Add 2 tbsp of the oil, then add half the mushrooms, and cook until moisture evaporates and mushrooms are lightly browned, 10-12 minutes. Transfer mushrooms to bowl with onions. Repeat process with 2 more tbsp oil and remaining mushrooms. Return mushroom-onion mixture to skillet and stir well. Add sherry, scraping up any browned bits stuck to bottom of skillet and cook for 2 minutes. Add some water to skillet, if necessary, to make pan juices and little saucier. Add parsley, reduce heat to medium, and simmer for a few minutes. Adjust seasonings and keep warm over lowest heat. Add a generous pinch of salt to pot of boiling water. Add pasta and cook, stirring often, until just cooked through, 12-13 minutes. Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot. Add mushroom-onion mixture, three-quarters of the cheese, and remaining oil to pasta and toss well, moistening pasta with some of the reserved pasta water if needed. Transfer pasta to a warm serving platter and sprinkle with remaining cheese.

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Black-Eyed Pea Corn Bread

Ingredients:
1 tsp butter
1 medium yellow onion, peeled and chopped
1 cup white cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated cheddar cheese
1 15-oz can black-eyed peas, drained
3/4 cup canned cream-style corn
1/2 cup canned chopped green chiles
1/2 cup drained sliced pickled jalapenos, chopped

Directions:
Preheat oven to 350°. Grease a 9x13 baking dish with butter and set aside. Heat skillet with 1 tsp olive oil, add onions and cook until onions are transparent. Transfer bowl.

Whisk cornmeal, flour, salt and baking soda together in a large bowl. Beat eggs, buttermilk and oil together in a medium bowl. Add egg mixture to cornmeal mixture, stirring until cornmeal mixture is just moistened (batter will be lumpy). Stir in onions, cheese, black-eyed peas, corn, green chiles, and jalapenos. Pour batter into prepared baking dish, smoothing top with the back of the spoon. Bake until golden brown, 50-60 minutes. Allow to cool for 10 minutes before serving.

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Sweet Potato Rissoto

Ingredients:
2 Tbsp dry white wine or water
1/3 c. chopped onion
1 clove garlic, finely chopped
1 cup uncooked Arborio or short-grain white rice
1/2 c. masked cooked sweet potato
3 3/4 c. chicken or vegetable broth, warmed
2 Tbsp grated Parmesan cheese
1/2 tsp chopped fresh rosemary (1/4 tsp dried)
1/8 tsp ground nutmeg

Directions:
Spray 3 quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3-4 minutes until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.

Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in additional 1/2 cup broth. Continue cooking about 20 minutes, stirring and adding broth 1/2 cup at a time as it absorbs. Rice will be creamy and tender. Remove from heat. Stir in remaining ingredients.

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Cranberry and Wild Rice Bake

Ingredients:
1 c. uncooked wild rice
2 1/2 c. water
2 tsp butter
1/2 c. onion, chopped
1 c. mushrooms
2 1/2 c. hot water
1 Tbsp vegetable bouillon
1/2 tsp garlic powder
1/4 tsp salt
1 c. dried cranberries

Directions:
Heat oven to 350°. Grease square baking dish, 8x8x2. Heat rice and 2 1/2 cups water to boiling, stirring occasionally; reduce heat. Cover and simmer 30 minutes; drain.

Melt butter in 10 inch skillet over medium heat. Cook onion and mushrooms in butter, stirring frequently, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix hot water,
bouillon, garlic powder and salt; pour over rice mixture.

Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

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Mushroom Risotto
Emeril Lagasse, 2003

Ingredients:
5 to 6 cups chicken stock
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced for garnish

Directions:
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

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Marinated Zucchini and Summer Squash

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp chopped fresh thyme leaves
Salt & fresh ground pepper
1/3 c. olive oil
1 pound zucchini, trimmed & sliced diagonally 1/4” thick
1 pound yellow squash, trimmed & sliced diagonally 1/4” thick

Directions:
Whisk together vinegar, lemon juice, garlic and thyme together in large bowl to blend. Season with salt & pepper. Gradually whisk in the oil. Spoon 3 Tbsp of the marinade into a small bowl, cover and set aside. Add the squash to the large bowl and toss to coat. Transfer the mixture to a 13x9x2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the remaining marinade and serve hot or at room temperature.

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Boxty

Boxty is a traditional potato dish, celebrated in the rhyme “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get your man.”

Ingredients:
1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted (1/4 cup approx.)
1/2 cup milk

Directions:
Grate the raw potato into a bowl. Turn out onto a cloth and wring, catching the liquid in a bowl. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.

Sieve the dry ingredients and mix in along with the melted butter. Ad a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Make each into quarters but do not cut right through, and bake on a griddle or in a heavy pan. If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

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Irish Soda Bread

Ingredients:
2 1/2 cups flour 1/2 tsp baking soda
3/4 tsp salt 1 Tbsp caraway seeds
1 cup raisins 1/4 cup sour cream
1 1/2 tsp baking powder
1 1/4 cup buttermilk 1 large egg
1/2 cup sugar 1/2 cup butter

Directions:
Preheat oven to 350°. Butter a 9-inch cake pan. In a mixing bowl sift together all dry ingredients and work the butter into the mixture (like for pie dough). Blend in raisins and caraway seeds.

Beat together the egg, buttermilk and sour cream until well blended. Stir the wet mixture into the dry until just blended. Pour the batter into the prepared pan and bake for about 50-55 minutes until golden on top. Test with a toothpick until it comes out clean. Serve warm with plenty of butter.

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Dublin Coddle

This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty and warming - what more could you ask? Although it is best made with a good stock - a ham bone boiled in water - a light stock cube will substitute.

Ingredients:
1 lb fat pork sausages
8 oz block of bacon
1 C. stock or water
6 medium potatoes
2 medium onions
Salt and pepper to taste

Directions:
Cut the bacon into 1inch squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

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Colcannon

Colcannon is a simple warming dish which is easy to make and very filling. A silver sixpenny piece is wrapped in greaseproof paper and buried in it. To find it in your portion was to bring good luck for a year.

Ingredients:
8 medium potatoes, peeled
1 small cabbage, cored and shredded
small bunch green onions
1/2 cup milk
salt and pepper
knob of butter per person

Directions:
Cook cabbage in steamer. Cook the potatoes in a steamer until soft and mash, keep hot. Chop the green onion finely, both green and white parts, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, add cabbage, season to taste and serve with a good knob of butter melting into the top.

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Spaetzle

Ingredients:
3 C. flour
1 tps salt
4 eggs
2 Tbls butter

Directions:
In a bowl mix together flour, salt, eggs and 3/4 cup water until smooth.

Heat 4 quarts of water until boiling. Reduce hot water to medium heat. Over simmering water, with rubber spatula, press batter through large holed colander. Stir water gently so pieces do not stick together. Cool 2-3 minutes until tender but firm. Drain, toss with butter.

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Autumn Fried Apples

Ingredients:
3 lbs apples, cored and sliced
2 Tbsp butter
1/4 c. brown sugar
2 Tbps Red Hots cinnamon candies

Directions:
In a large skillet, melt butter and add apples, toss lightly to coat apples with melted butter. Cook for 5 minutes stirring occasionally. Add brown sugar and red hots to apples, toss to coat. Continue cooking, stirring occasionally, until apples are softened. Serve warm.

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Au Gratin Fall Vegetables

Ingredients:
3 tbsp butter
2 tbsp flour
1 1/2 tsp salt
1/8 tsp pepper
3 c. milk
2 C. sharp cheddar cheese shredded
2 medium sized potatoes sliced thin
1 medium egg plant sliced thin
1 small yam, peeled and sliced thin
1 medium yellow squash sliced thin
2 tbsp chopped onion

Directions:
Make white sauce out of first five ingredients. Add cheese until melted and sauce is thickened.

Layer 1/2 of each of the vegetable in a casserole dish. Cover with half of the onions and half of the sauce. Repeat layers. Cover and place in 350° oven for 1 hour. Uncover and bake 30 minutes longer.

Wine Recommendation: Fume Blanc, Pinot Grigio or Sauvignon Blanc

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Spinach with Pine Nuts

Ingredients:
3 large bunches fresh spinach
2 Tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1/2 C pine nuts
Salt and fresh ground black pepper

Directions:
Wash the spinach thoroughly and cut the rough stems off. Cook the spinach in 2 Tbsp water in a covered pan for 5 minutes then drain and chop. Heat the olive oil over a medium to low heat and add the garlic, and pinenuts. Fry gently for 2-3 minutes, stirring all the time so that the pine nuts brown but do not burn. Add the spinach. Mix all ingredients together and season with salt and pepper.

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Ginger Carrots

Ingredients:
5 carrots, cleaned and sliced
1 Tbsp sugar
1/4 C orange juice
1/4 tsp dried or fresh ginger
1 tsp salt
1 tsp corn starch

Directions:
Cook carrots in boiling salted water until tender (about 20 minutes). Combine sugar, orange juice, ginger, salt and cornstarch in sauce pan and cook until blended smooth. Add cooked carrots, toss lightly, and serve warm.

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Cinnamon Apples

Ingredients:
1 cup sugar
1 cup water
1/2 cup red cinnamon candies
8 red apples

Directions:
In a saucepan make a syrup of water, sugar and candy. Peel and core apples. Place apples in slowly boiling syrup and turn gently several times to obtain uniform color and thorough cooking. When done, but still whole, remove apples from syrup and chill. To serve, place chilled apples on lettuce leaf. Fill center with creamed cheese or cottage cheese and top with a walnut half.

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Glazed Apple Bread

Ingredients:
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla
1 large egg
2 cup sifted unbleached flour
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
2 Tbsp milk
1/2 cup raisins
2 large apples, chopped
1/2 cup walnuts chopped
Glaze:
1/2 cup powdered sugar
1 Tbsp water
2 Tbsp melted butter

Directions:
Combine oil, sugar and vanilla. Cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt and baking powder. Add milk, raisins, apples, nuts and dry ingredients to mixture and stir only until flour is well dampened.

Bake in well-greased 9x5-inch loaf pan at 350° for 50 to 60
minutes. Cool; remove from pan. Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly. Best if made day prior to serving.

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Walnut Cheddar Apple Bread

Ingredients:
1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup diced dried apple
1/2 cup coarsely chopped walnuts

Directions:
Preheat oven to 350°. Grease 9x5-inch loaf pan. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla until blended. Combine flour, baking powder, baking soda and salt in small bowl.

Add flour mixture to butter mixture on low speed alternately with sour cream and milk, beginning and ending with flour mixture. Mix well after each addition. Stir in cheese, apple and walnuts until blended. Spoon into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.

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Roasted Potato Medley

Ingredients:
2 lbs red skin potatoes
2 lbs sweet potatoes
1 large sweet onion
1/3 C olive oil
1 tsp dried oregano
1 tsp dried fennel
fresh ground black pepper
salt to taste

Directions:
Preheat oven to 350 and move oven rack to the top 1/3 of the space. Clean potatoes with vegetable brush, removing any soft spots with knife. Dice all potatoes into 1-inch pieces. Chop onion into 1/2 to 1-inch pieces. Place all vegetables in a large bowl. Add olive oil and sprinkle with herbs and seasonings. Toss to thoroughly coat. Spread onto large cookie sheet or shallow roasting pan. Place uncovered in oven and roast for 30 minutes. Remove from oven, stir gently, cover with foil and return to oven for 20-30 minutes or until all vegetables are fork tender.

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Polenta with Smoked Cheddar and Sage

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, melted
1/2 cup smoked cheddar cheese, grated
2 Tbsp fresh sage, chopped

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat.

Pour thickened mixture into a greased 9" cake pan. Refrigerate until set - at least 1 hour.

Cut polenta into wedges and place on cookie sheet. Brush with melted butter and place under broiler until butter bubbles and polenta begins to brown. Turn over and repeat with the opposite side.

When polenta is browned lightly on both sides, sprinkle with cheddar cheese and chopped sage. Return to broiler and toast the cheese until it is melted. Serve hot.

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