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FeedNovember 2007 Savvy Host Recipes
Following recipe provided by Dr. Adiel Tel-Oren, founder of Ecopolitan
Green Smoothie
Serves 1handful of spinach
1 banana, frozen
1 pear, juiced
1 tsp. vanilla
2 dates
1 c. water, to thin
Blend in blender. Drink immediately.
Following recipes provided by Teresa Lien, owner of Anodyne Coffeehouse at 43rd
Fruit Crisp Waffles
Makes 4 wafflesWaffle Batter
Use your favorite recipe.Baked Fruit
Use apples, pears, rhubarb, or whatever fresh fruit is in season.4 apples or pears, peeled, cored, and sliced, or 2 c. rhubarb, leaves removed and stems trimmed
¼ c. dried cranberries
¼ c. white sugar
2 Tbsp. brown sugar
2 tsp. cinnamon
1 Tbsp. lemon juice
1 Tbsp. flour
Preheat oven to 350 degrees. Mix all ingredients except for the flour. Pour into square baking pan. Bake for 20–30 minutes, or until fruit releases juices. Remove from oven and add flour, stirring well. Bake for an additional 10 minutes.
Crisp Topping
3 c. regular oats½ c. white sugar
¼ c. brown sugar
2 sticks butter, melted
Combine all ingredients. Bake mixture on cookie sheet for 15 minutes. Remove and break up with into pieces. Return to oven and bake for an additional 15 minutes. Remove and let cool, continuing to break up into pieces. Cook waffle and top with 1⁄3 c. baked fruit. Sprinkle with crisp topping.
Onion Tart
Serves 61 quiche crust
8 bacon slices (½ lb.), cut into ¼-inch strips
3 Tbsp. unsalted butter
2½ lbs. onions, halved lengthwise and very thinly sliced crosswise (12 c.)
1½ tsp. salt
1 tsp. black pepper
1 c. half and half
4 large eggs
1 tsp. nutmeg
Roll out dough on a floured surface with a floured rolling pin. When about 14 inches in diameter, stretch and lay onto a greased baking sheet. Fold overhanging edges against the side to reinforce. Lightly prick bottom with a fork and chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 400 degrees. Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15–20 minutes. Carefully remove foil and weights, and bake shell until golden, 10–15 minutes more. Transfer to a cooling rack. (Leave oven on.)
Prepare Filling:
Melt butter in skillet. Cook onions with ¾ teaspoon salt and ½ teaspoon pepper over moderate heat, stirring until just wilted, about 2 minutes. Cover onions and continue to cook, lifting to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in chopped bacon, then remove from heat and cool 10 minutes. Whisk together half and half, eggs, nutmeg, remaining ½ tsp. salt, and remaining ½ tsp. pepper in a large bowl. Stir in onions.Fill and bake tart:
Pour filling into tart shell, spreading onions evenly, and bake until set and top is golden, 25–35 minutes. Serve warm or at room temperature.Creamy Tomato-Lentil Soup
Serves 12¼ c. olive oil
3 large onions, chopped
8–10 celery stalks, chopped
6 carrots
4 Tbsp. fresh rosemary
2 tsp. kosher salt
1 tsp. black pepper
½ tsp. cayenne pepper
2–2½ lbs. lentils, rinsed & picked over
1 10 lb. can whole tomatoes, drained and diced
16–18 c. vegetable stock
4 c. heavy cream
⅓ c. garlic, peeled
Melt oil in a large stockpot over medium heat. Add onion, celery, and carrots. Sweat for 4 minutes, until tender. Add rosemary, salt, pepper, and cayenne, and stir to coat the vegetables. Add lentils, tomatoes, and stock. Bring to a boil, reduce heat, and partially cover and simmer for 45 minutes, until lentils are tender. Meanwhile, combine the heavy cream and garlic cloves in a medium saucepan. Simmer until the garlic is tender and the cream is reduced by half, about 20 minutes. Remove the garlic cream from the heat and purée with immersion blender until smooth. Set aside. When the lentils are tender, stir in the puréed garlic cream. Simmer for 1 minute to heat through.
Baked Feta Cheese
Serves 81 lb. feta cheese
3 cloves garlic, minced
¼ tsp. sea salt
¼ tsp. freshly ground pepper
3–5 Tbsp. fresh oregano leaves
¼ - ⅓ c. extra virgin olive oil
½ tsp. red pepper, crushed
¼ tsp. lemon zest, finely grated
Place all ingredients except cheese in a large plastic zip top bag. Close bag and tip back and forth to mix the ingredients. Break the feta cheese into large chunks and add to the bag. Marinate for 3–5 hours. Preheat oven to 375 degrees. Place cheese and marinade in an oven-proof serving dish. Bake for 10–15 minutes until the feta softens. Remove from oven; serve with crusty bread.
11 ISSUES (1 YEAR)
