Recipes from Cooking with Doyle Moore on Focus 580

January 3, 2001:  Traditional Winter Cooking – Winter Vegetables

CHINESE VEGETARIAN STEW

• turnips

• carrots

• parsnips

• potatoes

• aburaage (fried tofu), frozen or canned, cubed

• firm tofu, cubed

• green peas

• shitake mushrooms, soaked, then chopped

• chicken or vegetable broth

• cornstarch

• oyster sauce

• toasted sesame oil

Sauté first four vegetables until partially cooked.  Place in dutch oven or large pot with next four ingredients and simmer for about an hour in enough broth to cover all.  Thicken with cornstarch and cook and stir a few minutes more.  Just before serving, stir in 2 tablespoons of oyster sauce and drizzle in about one tablespoon or less of sesame oil.

SAVED BY SOUP – ARUGULA 

• olive oil

• 4 onions

• medium potato (cut up)

• 4 cups stock

• 6 cups arugula

• salt and pepper

Cook the onions ahead of time, then add the potatoes and stock and cook them for a little while.  Add the arugula at the end and cook it for about five minutes.

CARROTS PROVENÇALE

• 2 lbs. of carrots (sliced)

• ½ to 1 head of garlic (peeled and thinly sliced)

• salt

• pepper

• 15 to 20 imported black olives

Sauté the carrots in 2 Tbsp. of olive oil. Turn the heat down, cover, and cook for twenty minutes covered.  Look at them from time to time to make sure they’re not burning or browning too much.  Add the garlic and season with salt and pepper.  Turn the heat down really low and continue to cook  until the carrots are caramelized and the garlic is soft. Stir in the olives and check the seasoning.  Takes about fifteen minutes.

LIPTON SOUP, ENHANCED

Take chicken noodle soup and mix with the leftover frozen chopped vegetables you may have left over from when you have cooked other dishes.  You can also add chicken, beef or any kind of meat you desire.  Add a little hot sauce and some cooking wine for tasty soup that keeps you from wasting anything.

SAUSAGE SWEET POTATO BAKE

• ½ lb bulk sausage (browned)

• 2 sweet potatoes (peeled and sliced)

• 3 apples, sliced

• 2 tsps brown sugar

• 1 Tbsp flour

• ¼ tsp ground cinnamon

• ¼ tsp salt

• ½ cup of water

Break up the pieces of sausage and drain off the fat.  Next layer in a 2-quart casserole dish the sweet potatoes and the raw apples.  On top of that add the sausage.  Mix the brown sugar, flour, cinnamon, salt, and water and pour on top of the sausage. Bake at 375 degrees for 60 minutes until potatoes and apples are as tender as you like them. 

COBBLER, BROWN BETTY, CRISP, ETC.

This exchange from Country Living, February 1992

"Ask Jane Dough Baker’s Choice”

What’s the difference between a cobbler, a brown Betty, a crisp, a pandowdy, a buckle, a slump, and a grunt?

            Bewildered in Brooklyn

Dear Bewildered,

            Although all these desserts contain fruit, their toppings, bases, or methods of preparation differ.  A cobbler is a spiced, sweetened fruit mixture topped with a biscuit batter and then baked; when you invert your cobbler after baking you have a slump.  A grunt is similar to the cobbler, but it’s steamed rather than baked, resulting in a biscuit topping that’s thick and gooey rather than crisp.  A brown Betty features a layer of sweetened fruit between a crumb-based top and bottom, whereas a mixture of flour, butter, and spices tops the fruit in a crisp.  A pandowdy is a double-crusted, deep-dish pie with a rich fruit filling that contains cream.  A buckle has a bottom of fruit, a middle of a cake, and a crisp topping.