This morning, I attempted to clear a spot on my kitchen table where I had organized a whole stack of recipe clippings. However, I couldn't put them away without making space in the container where I store such things. I'm using a plastic organizer the size of a small suitcase which I got from the Container Store. I hope that they still carry this item, because it certainly seems like I need a second one. In sifting through this organizer, I was struck by how many choices I have for my random harvest of recipes. But, I'm going to stick with my original, somewhat archaeological digging.
Since we're getting close to Thanksgiving, I will pull today's selection from side dishes. It seems like the only way that you can introduce novelty or variety into a Thanksgiving menu is to vary the side dishes. I'm getting ready to make my menu for this year, so I'll keep my fingers crossed to find something interesting to consider.
Recipe #1: Tarte aux Tomates Fraiche Parfumee au Pistou (Tomator Confit Tart with Basil and Garlic)
This recipe seems to have been part of an article on Kosher menus or Kosher cooking, since there is a continuation note saying "Please see KOSHER, Page 48" at the bottom of the page. In today's kitchen, I'd say that homemade or purchased pesto could be used in place of the Pistou, though the basil flavor would be less intense.
12 tomatoes
Water
1/2 head garlic, crushed, unpeeled
2 tablespoons sugar
Salt, pepper
1/4 cup olive oil
3/4 pound puff pastry (homemade or frozen, thawed)
6 tablespoons tomato concentrate in tube or tomato paste
Pistou
Cut X on bottom of each tomato with sharp knife. Drop tomatoes in boiling water 1 minute, then plunge into bowl of cold water. Drain. Peel and cut in halves. Squeeze juice and seeds out of each half.
Place tomato halves, cut side down, on baking sheet, close together. Distribute crushed garlic between tomatoes. Sprinkle with sugar, salt, pepper, and thyme to taste. Sprinkle olive oil over tomatoes. Bake at 300 degrees 3 to 4 hours. (All liquid in tomatoes will cook out and tomatoes will look a little burned on top.) Cool. Place in single layer in glass dish, cover with plastic wrap and refrigerate until ready to assemble tarts.
Roll out puff pastry very thin and cut into 12 (3- or 4-inch) squares. Place on baking sheet lined with brown paper. Brush center of each square with 1 teaspoon each tomato concentrate and Pistou. Brush tomatoes with additional Pistou. Bake at 425 degrees 10 minutes or until pastry is golden brown and crisp. Serve immediately. Makes 12 servings.
Note: Food Processor Potato Latkes may be substituted for puff pastry squares.
Pistou
10 basil leaves
1 clove garlic
1 tablespoon olive oil
Salt, pepper
Place basil and garlic in blender. Add olive oil and blend. Season to taste with salt and pepper.
Recipe #2: Panache of Potatoes a La Duchesse
When I first went to Paris, I really fell in love with Pommes Dauphine. I'm sure that this recipe appealed because of that.
3 medium russet potatoes
3 medium yams
2 egg yolks
1/4 cup butter, melted
Dash nutmeg
Salt, pepper
Peel and quarter potatoes and yams. Cook potatoes in boiling water 10 minutes or until done. Cook yams in boiling water about 25 minutes or until done. Drain thoroughly and allow to dry slightly. Put potatoes and yams through ricer and blend well. Beat in egg yolks, butter, and nutmeg. Season to taste with salt and pepper. Using pastry bag fitted with large fluted tube, pipe swirls of mixture around entree on serving platter. Makes 10 to 12 servings.
Note: If preferred, recipe may be served in casserole. To obtain the same number of servings, double amoung of recipe and place in casserole. Bake at 350 degrees 10 to 15 minutes to heat through.
Recipe #3: Green Beans with Pecans
This recipe is written on an index card in my writing, so I can't tell if it is original or copied from another source. My guess is that it is from another source, since there seem to be many versions of this recipe, particularly around this time of year.
1 3/4 lbs. green beans
2 tbs. butter
2 tbs. olive oil
2 tbs. minced shallots
3 tbs. minced parsley
1 cup pecan halces
Salt, pepper
Steam beans above water until just tender. Meanwhile, heat butter and oil in a frying pan and saute shallots and parsley until softened. Stir in beans and pecans. Season with salt and pepper. Serves 5 to 6.
