Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ Cauliflower Gratin ]]> Lead story image

MAKES 6 TO 8 SERVINGS 1 head cauliflower (broken into bite-size florets)1 tablespoon butter 2 cups heavy cream 4 cups grated Gruyere cheese, divided Preheat broiler. In a heavy pot boil 6 cups of water and pinch of salt. Blanch the cauliflower by quickly dipping for about 10 seconds in the boiling water. Remove and immediately cool in ice water. Drain and allow to air dry. In a large, dry saute pan, caramelize cauliflower until light golden brown. Add butter and saute to a darker golden brown. Lower heat to medium and add cream and half of grated cheese. Bring to … ]]> Thu, 28 Mar 2013 06:04:35 -0600 <![CDATA[ ROSEMARY MASHED SWEET POTATOES AND SHALLOTS ]]>

MAKES 4 (½ -CUP)  SERVINGS 5½ teaspoons extra-virgin olive oil, divided½ cup (about 2 medium) thinly sliced shallots 1½ teaspoons brown sugar 1 1/3 pounds sweet potatoes, peeled and diced2 teaspoons finely chopped fresh rosemary ¼ teaspoon coarse sea salt ¼ teaspoon freshly ground black pepper Heat 4 teaspoons oil in medium skillet over low heat. Add shallots to pan; cook 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally. Place potatoes in medium saucepan; cover with water. Bring to boil; cook 8 minutes or until tender. Drain. Place potatoes in large … ]]> Tue, 18 Dec 2012 11:04:46 -0600 <![CDATA[ Jellied Cranberry Sauce ]]> Lead story image

MAKES 2 CUPS 1 cup port wine 1 cup sugar 1 tablespoon juniper berries 10 black peppercorns 1 (12-ounce) bag cranberries Combine wine, sugar, juniper and peppercorns in a non-reactive saucepan and bring to a boil. Add the cranberries and return to a boil. Reduce heat and simmer until berries burst and are soft, about 10 minutes. Push berries through a wire sieve using a wooden spoon to push through all of the pulp and create a smooth sauce. Discard seasonings. (Can be done up to 3 days before serving. Put sauce into the serving bowl, cover with plastic wrap … ]]> Sun, 18 Nov 2012 15:51:44 -0600 <![CDATA[ Sweet Potatoes with Streusel Topping ]]> Lead story image

MAKES 8-10 SERVINGS 5 to 6 medium sweet potatoes (about 3 pounds) peeled and sliced into ¼-inch rounds 4 tablespoons cold butter 4 tablespoons flour 1/2 cup packed brown sugar 1½ cup whipping cream Place slices of potato in overlapping rows in a large shallow bake dish. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 3 to 4 minutes, testing and adding one minute at a time if necessary. Potatoes should be just slightly tender, not falling apart. Carefully drain the dish. Combine butter, flour and brown sugar using a fork to make a crumbly topping. … ]]> Sun, 18 Nov 2012 15:51:44 -0600 <![CDATA[ PARSLEY SAGE ROSEMARY & THYME Bread pudding ]]>

MAKES 8-10 SERVINGS 1 tablespoon olive oil1 cup chopped onion 1 garlic clove, minced ¼ cup finely chopped parsley 1 ½ tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh rosemary 1 tablespoon fresh thyme leaves 1 teaspoon salt 3 cups milk 1 cup grated fresh Parmigiano- Reggiano cheese, divided ¼ teaspoon black pepper 3 large eggs 2 large egg whites 7 cups cubed (1-inch size) day-old French bread Preheat oven to 350 degrees. Grease an 8x8-inch bake dish. Heat oil in a medium skillet over medium-high heat. Add onion, sauté 5 minutes until tender, then add garlic and herbs … ]]> Wed, 19 Dec 2012 10:39:17 -0600 <![CDATA[ BUTTERNUT SQUASH SOUP WITH THYME BUTTER ]]>

MAKES 8 SERVINGS 1 tablespoon vegetable oil1 teaspoon ground ginger ¼ teaspoon cayenne pepper 3 pounds (about 7 cups) butternut squash, cut into 1-inch pieces 2 medium cooking apples, peeled, cored and coarsely chopped 2 small onions, coarsely chopped 2 (14½ -ounce) cans chicken broth ½ cup water Thyme butter: ¼ cup butter, softened ½ teaspoon thyme ½ teaspoon garlic powder Preheat oven to 425 degrees. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15x10-inch baking pan. Roast produce (in single layer) for 35 to 45 minutes or until tender. … ]]> Sat, 15 Dec 2012 06:03:39 -0600 <![CDATA[ ]]>

Charoset 2 large red apples, grated ½ cup walnuts ¼ cup sweet wine, to taste 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon sugar Mix all ingredients together in a bowl and serve. All ingredients can be added according to taste, and can be modified depending on personal preferences. From Fay Zelman  of Skokie … ]]> Wed, 04 Apr 2012 14:38:11 -0600 <![CDATA[ Sauteed greens with pecans ]]>

MAKES 4 (1/2-cup) SERVINGS 1 (1-pound) bunch of Swiss chard or mustard, beet or turnip greens1 tablespoon extra-virgin olive oil 2 cloves garlic, chopped 1/3 cup pecans, toasted and coarsely chopped 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Chop leaves of the greens crosswise into 1-inch slices; cut stems into 1/2-inch pieces. Rinse thoroughly. Bring a large pot of salted water to a boil over high heat. Add stems, reduce heat to medium-low and simmer 2 minutes; add leaves and cook until stems are tender, about 3 minutes longer. Drain, squeezing out as much water as possible. Heat … ]]> Sun, 01 Apr 2012 08:04:17 -0600 <![CDATA[ Sauteed baby bok choy with garlic and lemon zest ]]>

MAKES 6 SERVINGS Cooking time: 10 minutes 2 tablespoons virgin olive oil2 cloves garlic, chopped 2 teaspoons freshly grated lemon zest 18 baby bok choy, trimmed 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Heat oil in a large skillet over medium-high heat. Add garlic and lemon zest and saute until fragrant, about 30 seconds. Add bok choy, salt and pepper; saute until just wilted, about 2 minutes. Serve hot. Note: This dish fills the kitchen with a lovely fragrance. And, if you have never used baby bok choy before, yes, 18 of them is correct. As the baby in … ]]> Sun, 01 Apr 2012 08:04:15 -0600