You are here: Seasoned Cooking » All Issues » June 2005 Issue » This Article » Page 5
 
June 2005 Issue
12 Best Foods
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Aalinda.com Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

http://sausage.researchalot.com

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

Enjoy Cooking and Wine Tour in Tuscany, Feature...

. Whether you are interested in cooking classes, cooking courses, wine tour, a gourmet tour of Tuscany, or stay in Luxurious Tuscany Villa, go on e...
 

Broccoli Smashed Potatoes

Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli.
  • 1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
  • 4 cups medium broccoli florets
  • 1 leek, white part only, thinly sliced
  • 1/2 cup low-fat (1%) milk
  • Salt and freshly ground black pepper
  • 4 teaspoons unsalted butter
  • 1/2 teaspoon ground mace
  1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2". Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.

  2. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander.

  3. Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1" chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper.

  4. In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn. Stir in the mace.

  5. To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately.
  • Makes 4 servings
  • Per serving: 169 calories, 5 g fat, 2 g saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber
  • Food Fact: Yellow-fleshed potatoes get their color from carotenoids.
 

 

Blueberry Peach Crostata

I am skeptical about frozen food, but frozen peaches taste better than most of the fresh ones available. (Unfortunately, this is true even during the summer.) To see for yourself, make this golden-crusted Italian tart. Leftovers, if there are any, are great for breakfast. Use only blueberry jam. Fruit spread does not seal the crust.

Crust

  • 1 1/3 cups unbleached all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons unsalted butter, at room temperature
  • 1/3 cup granulated sugar
Filling
  • 1/4 cup fresh orange juice
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 16 ounces frozen sliced peaches
  • 1/4 cup peach or apricot preserves, or fruit spread
  • 1 cup fresh or frozen blueberries
  • 1/4 cup blueberry jam
  1. Set a rack in the center of the oven. Preheat the oven to 350°F.

  2. For the crust, place the flour, lemon zest, and salt in a mixing bowl, making a well in the center. Place the egg, butter, and granulated sugar in the well. Using a fork, lightly mix the egg, then gradually work the flour into the egg and butter until the mixture is crumbly. Rub the dough between your fingers for 2 minutes to blend the ingredients well. Press the dough into a ball and flatten it into a 5" x 1" disk on a sheet of waxed paper. Invert a bowl over the dough and let it rest for 30 minutes.

  3. Roll out the dough between 2 sheets of waxed paper into an 11" disk. Removing 1 sheet of paper, fit the dough into a 9" loose-bottomed tart pan, fixing any tears with your fingers and bringing it three-quarters of the way up the sides. Line the crust with foil and weight it with dry beans.

  4. Bake for 15 minutes. Remove the foil and bake 5 minutes longer, until it is just golden. Cool completely on a wire rack. Fill immediately or cover with foil and set the crust aside for up to 8 hours.

  5. For the filling, combine the juice, brown sugar, and cinnamon in a medium skillet over medium-high heat, stirring until the sugar dissolves, 30 seconds. Add the peaches, cover, and cook 4 minutes. Uncover and cook until the fruit is translucent but still firm, 5 minutes longer. Reduce the heat. Pushing the fruit to 1 side, mix the preserves with the liquid, cooking until it melts, 1 minute. Add the blueberries and mix to glaze the fruit. Set aside to cool slightly, 10 minutes.

  6. Coat the bottom of the crust with the blueberry jam. Spoon the warm fruit into the crust. Serve warm or at room temperature, within 2 hours.
  • Makes 6 servings
  • Per serving: 402 calories, 13 g fat, 7 g saturated fat, 5 g protein, 69 g carbohydrates, 3 g fiber
  • Food Fact: Peaches are a good source of vitamins A and C, potassium, and fiber, in addition to carotenoids.
 

Reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi. Copyright © 2005 Dana Jacobi. (May 2005; $21.95US/$31.95CAN; 1-57954-965-9) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com

For those looking for a way to get past the diet craze, the 12 Best Foods Cookbook provides great dishes for a lifetime of healthy eating that you'll appreciate.

Where to Buy

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.