Sunday, January 15, 2012

January Recipe of the Month from Carla Neggers, Secrets of the Lost Summer




Carla Neggers' Recipes


SECRETS OF THE LOST SUMMER (release date n Jan 31)

Chive Butter

1 cup butter, softened

2 T. chopped fresh chives

2 tsp. chopped fresh parsley

Mix all together and chill for 2 to 3 hours (to blend flavors). Freezes well (up to one month).


Parsnip Chive Soup

1 large onion

1 garlic clove

4 T. olive oil

1 lb. parsnips, peeled, cut up

2 large apples, peeled, cut up

1 cup rutabaga, peeled, cut up

6 cups chicken or vegetable broth

¼ tsp. grated nutmeg

Heat oil and sauté onions and garlic until just starting to brown. Add broth to onion-garlic mixture and heat; add parsnips and rutabaga, bring to a boil, reduce heat, cover and simmer until almost tender; add apples and simmer until tender. Puree in food processor or blender and serve with chopped fresh chives and/or parsley and a sprinkle of fresh grated parmesan.

Oatmeal Dill Bread

Dissolve 1 pkg. yeast in ¼ c. lukewarm water. Soak 2 cups rolled oats in 4 cups of heated milk and let stand for ½ hour. Add ¼ c. melted butter and 1 T. salt. Add ¼ cup molasses or honey and the yeast mixture. Add 4 T. chopped dill or 1 T. chopped chives and 2 T. chopped dill. Stir in 10 to 11 cups all-purpose flour, enough to make a soft dough. Put on floured board or cloth and knead for 10 minutes. Let rise. Divide into loaves (2 to 3), place in pans, let rise again. Brush with melted butter and bake at 400 degrees F. for about 45 minutes (depending on size of loaves).

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