Solitutde

Monday, April 9, 2012

I'm up early every day and for me its a most magical time. My home affords a view of the wide expanse of the Long Island Sound looking north. Across the water the lights of Connecticut twinkle until the sun starts its ascent on the eastern horizon. Its at this moment that ribbons of yellow, orange and pink swirl across the sky and a melodious chorus of bird calls treat early risers like myself.
We gathered family and friends to celebrate spring's delightful return. Here are some recipes we used for our Easter weekend. Murderous Carrot Burgers: 1.5 cups finely chopped fresh carrots (washed, skin on, ends cut off) 2 cups crushed cornflakes (crush first then measure) 3 eggs beaten 1/4 cup finely chopped celery 1 tbsp. finely chopped onion 1/2 tsp. salt 1/4 tsp. sugar ground black pepper to taste 2 tbsp. vegetable oil Directions: Using food processor, finely chop carrots then place in saucepan with just enough water to cover carrots. Bring to a boil and reduce heat. Cover and cook for 5 minutes, drain all the water from carrots. In a large bowl, combine drained carrots, chopped cornflakes, eggs, celery, onion, salt, sugar and pepper. Mix well, allow to set for 5 minutes. Shape in to at least 6 carrot burgers. Fry method: heat oil in skillet over medium heat, cook burgers for 3 minutes on each side until browned. Panini Grill: coat grill pan and cook burgers as above. Serve on whole grain buns or kaiser rolls. Topping suggestions: baby arugula, melted goat cheese, dijon mustard, hot sauce....whatever you like!
Asparagus Pizza: 1 frozen(thawed) or fresh pizza dough 1 bunch of asparagus trimmed to about 6-7 inches long, reserve tender part of ends and chop 1/2 lb. fresh mozzarella sliced 2 tbs. olive oil ground black pepper Directions: Preheat oven to 450 degrees, place pizza pan or baking sheet in oven. On lightly floured surface, gently work the pizza dough out with your hands and knuckles until it is about 12" in diameter. Remove heated pan from oven, lightly dust pan with flour, carefully slide dough onto pan. Sprinkle olive oil over dough and spread with fingers. Place asparagus around the dough with tips pointing out and ends meeting in the center of pie. Sprinkle remaining chopped pieces of asparagus around pie and place mozzarella over asparagus. Top with pepper to taste. Bake in oven 12-15 minutes. Cool for about 5 minutes and cut with pizza cutter.
And finally, as promised...my famous dessert pizza! 1 frozen(thawed) or fresh pizza dough Jar of Nutella 1 tbsp. olive oil options: chopped hazelnuts, fresh strawberries, bananas, dark and/or milk chocolate chips Directions: Preheat oven to 450 degrees, place pizza pan or baking sheet in oven. On lightly floured surface, gently work the pizza dough out with your hands and knuckles until it is about 12" in diameter. Sprinkle olive oil over dough and spread with fingers. Remove heated pan from oven, lightly dust pan with flour, carefully slide dough onto pan. Bake dough for about 10 minutes watching carefully, and at first sign that dough is beginning to form a bubble, remove from oven and make a fine slice in dough releasing air. Return to oven but continue to watch dough while baking. Remove dough from oven when done and place on cool surface. Using offset metal spatula or spreader, spread generous amount of Nutella over dough. Place desired toppings over Nutella, cut, serve and enjoy!
And there you have it, a few simple, somewhat healthy, fresh recipes to enjoy this week. Coming next, herb gardens, fairy gardens and terrariums.