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Articles from 1999 In December

Delicious Living

January 1, 2000

Delicious Living

December 4, 1999

Delicious Living

Roasted Vegetables with Polenta

Roasted Vegetables With Polenta
Serves 4

Roasting large chunks of vegetables imparts them with a deep flavor and an alluring brown coating. Garlic cooked by this method becomes sweet and mellow. Polenta is a cornmeal mush popular in Northern Italy.

Prep Time: 15 minutes
Cooking Time: 40 minutes

Roasted Vegetables:

1 red bell pepper, cored and cut into 1-1/2-inch square pieces
1 green bell pepper, cored and cut into 1-1/2-inch square pieces
1 large tomato, cored and cut into eighths
2 celery ribs, sliced diagonally 1/2-inch thick
8 garlic cloves, peeled
1 teaspoon dried thyme
Freshly ground black pepper
3 tablespoons olive oil
2 medium onions, sliced 1/2-inch thick
Salt to taste


1/2 teaspoon salt
11/4 cups cornmeal
1 tablespoon butter, cut up
1/3 cup grated Parmesan cheese

1. Preheat oven to 425°F. Place zucchini, peppers, tomato, celery and garlic in a large bowl. Sprinkle with thyme, black pepper and two tablespoons of oil and toss to coat. Spread vegetables out on a large baking sheet in one layer. Set aside.

2. Pour remaining oil into a pie plate or 9-to-10-inch shallow pan and spread around evenly. Carefully place the sliced onions in the dish keeping them intact. Rub the bottom of the onions in the oil to coat them, then turn each slice over. Place vegetables and onions in oven and cook 25 to 30 minutes. Remove after 15 minutes and turn vegetables and onions over with tongs. They're done when tender and brown. Season vegetables with salt. Let cool while making polenta. The vegetables are more flavorful served warm, not piping hot.

3. To make polenta: Bring water and salt to a boil in a medium-size saucepan. Reduce heat to medium and slowly whisk in cornmeal. Continue to whisk until polenta is thick and begins to pull away from sides of pan, about 7 minutes. Stir in butter and cheese. Serve polenta topped with roasted vegetables.

Delicious Living

December 3, 1999

Delicious Living

Spinach & Corn Pudding

Spinach & Corn Pudding
Serves 4 as a side dish

During winter, there are two frozen vegetables I love to eat: corn and spinach. Picked at their prime and available organic, these vegetables perk up a wintertime meal, as you'll notice when you cook this savory pudding. Prepared correctly, this dish is a cross between creamed spinach and a traditional soufflé.

Prep Time: 10 to 15 minutes
Cooking Time: 45 minutes

2 tablespoons unsalted butter
2 tablespoons unbleached white flour
1 1/2 cups 2% milk
2 large eggs, beaten
1 cup cooked, drained spinach (or frozen, thawed)
1 cup corn kernels (or frozen, thawed)
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup grated sharp cheddar cheese
1/2 cup thinly sliced green onions
Salt and freshly ground pepper to taste

1. Preheat oven to 375°F. Generously butter a 1-quart baking dish. In a medium-sized saucepan, melt butter and whisk in flour, stirring constantly for about 2 minutes. Gradually whisk in milk. Simmer until slightly thickened. Remove from heat.

2. Remove about 1/2 cup of mixture and stir quickly into beaten eggs. Add egg mixture back into saucepan and whisk thoroughly. Stir in remaining ingredients.

3. Pour mixture into buttered baking dish. Bake for about 45 minutes, or until top is brown and center is firm to the touch. Let cool 10 minutes before serving. Garnish with extra green onions and black pepper.

Delicious Living

December 2, 1999

Delicious Living

Roasted Potatoes with Salsa Verde

Roasted Potatoes with Salsa Verde
December, 1999

Serves 2 to 4 as a main dish; 4 to 6 as side dish / These potatoes make a great light meal when combined with a salad of watercress, jicama and avocado.

Prep Time: 45 minutes
Cooking Time: 40 minutes

2 ancho chiles
1 medium onion, halved and sliced
4 medium Yukon gold potatoes (about 2 pounds), diced into 1-inch cubes
1 tablespoon dried oregano
Salt and pepper
2 tablespoons olive oil, or an olive
oil spray
4 cloves garlic, pressed
4 tomatillos, husks removed and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 poblanos, roasted, skinned and chopped
1 chopped serrano or jalapeño (optional)
Juice of 2 limes
1/4 cup chopped fresh cilantro
1/2 cup shredded queso enchilado or good-quality Monterey Jack cheese

1. Preheat oven to 375°F. Roast anchos in dry sauté pan until softened and aromatic. Remove stems and seeds, tear into pieces, and grind to a powder with a spice grinder or mortar and pestle.

2. In a bowl, toss the ancho chile powder, half the onions, potatoes, oregano, salt, pepper and oil. Coat a baking sheet with oil and distribute potato mixture evenly. Roast for 15 minutes, turn and continue cooking until potatoes are done, about 15 to 20 minutes longer.

3. While potatoes roast, sauté remaining onions for 5 minutes in a saucepan with a little olive oil. Add garlic. Cook another 5 minutes, adding a little water if vegetables begin to stick. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Taste and adjust seasonings.

4. To serve, arrange potatoes on a platter and top with salsa, cilantro and cheese.

Calories 846,Fat 24,Perfat 25,Cholesterol 25,Carbo 143,Protein N/A,Fiber 22,Sodium N/A