Welcome to our recipes for Week 17 of the CSA!
Sweet Onion Souffle
2 tablespoons butter
3 medium sweet onions, chopped
5 slices fresh bread, cut into cubes
10 ounces evaporated milk
2 eggs, lightly beaten
1 cup shredded parmesean cheese
1/2 teaspoon salt
Melt butter in a large skillet over medium heat; add chopped onions and saute 10-15 minutes or until tender. Place onions and bread cubes in large bowl. Stir in milk, eggs, 3/4 cup cheese and salt. Pour into lightly greased 1 1/2qt souffle or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.
Maple Glazed Carrots
1 ½ lb of carrots, peeled and cut into half-inch thick rounds
½ cup of water
3 tablespoons of butter
2 tablespoons of maple syrup
1 tablespoon of brown sugar
Salt and freshly ground black pepper, to taste
In a large skillet, bring all ingredients to boil. Reduce heat to medium, then cover and simmer for 8 minutes. Uncover and cook until the juices are reduced to glaze (4-5 minutes). Season with salt and freshly ground black pepper.
Note: though none of the ingredients in the following recipe come in your basket, I couldn't resist including it in the recipe list this week. Today is Jim Nelson's birthday, and we all enjoyed partaking in this cake to celebrate. It's especially delicious with vanilla Coconut Bliss!
Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Sweet Onion Souffle
2 tablespoons butter3 medium sweet onions, chopped
5 slices fresh bread, cut into cubes
10 ounces evaporated milk
2 eggs, lightly beaten
1 cup shredded parmesean cheese
1/2 teaspoon salt
Melt butter in a large skillet over medium heat; add chopped onions and saute 10-15 minutes or until tender. Place onions and bread cubes in large bowl. Stir in milk, eggs, 3/4 cup cheese and salt. Pour into lightly greased 1 1/2qt souffle or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.
Maple Glazed Carrots
1 ½ lb of carrots, peeled and cut into half-inch thick rounds½ cup of water
3 tablespoons of butter
2 tablespoons of maple syrup
1 tablespoon of brown sugar
Salt and freshly ground black pepper, to taste
In a large skillet, bring all ingredients to boil. Reduce heat to medium, then cover and simmer for 8 minutes. Uncover and cook until the juices are reduced to glaze (4-5 minutes). Season with salt and freshly ground black pepper.
Note: though none of the ingredients in the following recipe come in your basket, I couldn't resist including it in the recipe list this week. Today is Jim Nelson's birthday, and we all enjoyed partaking in this cake to celebrate. It's especially delicious with vanilla Coconut Bliss!
Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
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