The Red and Black

Issue date: 11/15/07 Section: Out & About

Media Credit: SARA GUEVARA AMICI BRUSCHETTA [Click to enlarge]

Media Credit: JULIA NORMAN WEAVER D'S SQUASH CASSEROLE [Click to enlarge]

Media Credit: JULIA NORMAN BO WEAVER'S POUND CAKE [Click to enlarge]

Media Credit: KELLY WEGEL TURKEY SCALLOPINE [Click to enlarge]

Media Credit: SARA GUEVARA VEGAN CHILI [Click to enlarge]

Media Credit: FILE PHOTO BIG CITY BAKERY [Click to enlarge]

Amici Bruschetta

Ingredients:

5 crostini's or ½ of a sub roll sliced into 5 medallions
2 tsp extra-virgin olive oil
5 tbsp bruschetta mix (personalize! Include chopped tomatoes, onions, garlic, herbs, whatever you like)
1 tbsp balsamic reduction
1 oz shredded parmesan
1 lemon
Parsley

Directions:

Toast medallions and place bruschetta mix on each. Drizzle medallions with olive oil and sprinkle with cheese. Cook balsamic reduction across plate for presentation. (Can be bought or to make reduction simply cook balsamic vinegar on medium heat until syrup forms). Garnish with lemon and parsley.

Weaver D's Squash Casserole

Ingredients:

4 lbs yellow squash or summer squash
1 stick butter or margarine
1 large white onion, finely chopped
1 cloves garlic, pressed
1 (10 3/4 oz) can cream of mushroom soup
1 cup sharp cheddar cheese, shredded
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper

Directions:

Preheat oven to 350°F. Cut squash into 1/4 inch slices and cook in boiling water to cover eight to 10 minutes or until tender. Drain squash. In large skillet, saute onion and garlic in butter until tender. Combine onions, garlic, squash and remaining ingredients; mix thoroughly. Spoon mixture into lightly greased 11 x 7 x 1 1/2 inch backing dish or casserole dish. Bake in oven for 30 minutes or until done.

Bo Weaver's Pound Cake

Ingredients:

4 sticks unsalted butter, softened
10 medium eggs
3 cups sugar
3 cups all-purpose flour, sifted
2 tsp lemon or vanilla extract
4x powdered sugar

Directions:

Preheat oven to 325°F. Butter and flour a 9x3-inch round cake pan. Using an electric mixer cream the butter until fluffy. Add the flour gradually, beating until fluffy. Add eggs one at a time, beating after each addition. Gradually add the flour mixture. Add lemon or vanilla extract and mix thoroughly. Pour mixture into pan. Bake for 1 hour, 15 minutes, or until cake tester comes out clean. Cool 10 minutes before removing from pan.
Dust with confectioner's sugar before
serving.

Turkey Scallopine with Capers and Lemon from Basil Press

Ingredients:

8 turkey breasts, cut into 1/8 inch scallopines, 3 oz each
Salt and white pepper to taste
Flour as needed
2 oz clarified butter
4 oz dry white wine
2 oz fresh lemon juice
3 tsp capers

Directions:

Gently pound each turkey slice with a meat mallet. Season with salt and dredge in flour.
Sauté the turkey in the clarified butter until golden brown. Remove and hold in a warm place.
In same pan, deglaze with white wine and add lemon juice and capers. Cook to sauce consistency.
Plate and top scallopines with sauce.
Yields 4 servings.

The Globe's Recipe for Vegan Chili courtesy Jennifer Lang

Ingredients:

1 cup olive oil
6 cups onion, chopped
1 1/2 cups celery, chopped
1/2 cup garlic, minced
1 cup jalapenos
2 1/2 cups carrots, diced
2 cans red kidney beans, drained and rinsed
2 cans diced tomatoes
2 tbsp chipotle paste
1 32 oz package frozen whole kernel corn
1 tbsp dried basil
1 tbsp dries oregano
2 tbsp ground cumin
4 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp white pepper
2 bay leaves
1/2 cup cider vinegar

Directions:

Sauté onions, celery, garlic, jalapeños and carrots in olive oil until translucent. Do not brown. Add remaining ingredients, tearing up whole tomatoes with hands. Simmer 1 hour, mostly covered, stirring occasionally.

Big City Bread Bakery's Recipe for Spinach Dip in Bread Bowl

Ingredients:

1 package of thawed, drained frozen spinach
Knorr's vegetable soup mix
Chopped onions and scallions
Hellman's Real Mayonnaise

Directions:

Mix first three ingredients together, adding as much or as little onions and scallions as you like. Mix in mayonnaise until texture is thick and creamy. Put in bread bowl and enjoy!

Whipped Sweet Potatoes from The Grit

Ingredients:

4 lbs (4 jumbo) sweet potatoes
2 tsp butter or vegan margarine
1 tsp salt
1/2 tsp packed light brown sugar
1/8 tsp white pepper

Directions:

Preheat oven to 425°F
Pierce sweet potatoes several times with a pairing knife.
Place on a foil lined cookie sheet in oven and roast at least 45 minutes, or until they are completely soft, beginning to caramelize and a knife glides through them with ease.
Remove from oven and cool exterior of potatoes slightly by immersing in cool water.
Remove peels and place potatoes in a medium mixing bowl.
Add other ingredients and stir, then whip together with electric mixer on high speed. Blend until creamy and smooth.
Serve immediately.
Yields 6 to 8 servings.

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