I did my 6-week pass at Facebook today and found two requests for recipes I helped publish when I was working for The Oregonian’s FoodDay section in the late ’90s.
I remember battling another editor to the mat over publishing the rutabaga recipe as one of the best of 1997. But it really is that good!
The second recipe, for macadamia nuts with curry and coconut, is addictive, worth the cost of the nuts. Still, I’d forgotten all about it until an old FoodDay colleague asked for the recipe.
Union Square Cafe’s Puree of Rutabaga With Crispy Shallots
Makes 6 servings
2 medium rutabagas, about 3 pounds, peeled and cut into 2-inch pieces
1 medium all-purpose potato, peeled and cut into 1-1/2 -inch pieces
4 tablespoons unsalted butter, divided
2 to 3 tablespoons sour cream
1/2 teaspoon salt
Freshly ground white pepper
1½ tablespoons peanut oil
3 large shallots, peeled and thinly slice
Preheat the oven to 250 degrees.
In a large saucepan, bring plenty of salted water to a boil, add the rutabagas and potato, and cook until both vegetables are very tender. Drain well and transfer the vegetables to a food processor together with 3 tablespoons of the butter and 2 tablespoons of the sour cream. Season with salt and pepper. If the mixture is not quite creamy, add the remaining tablespoon of sour cream. Transfer to an ovenproof dish, cover, and set in the center of the oven to keep warm.
In a heavy 8-inch skillet, melt the remaining tablespoon of butter together with the oil over medium high heat. Add the shallots and saute until nicely browned and crisp-tender, about 4 minutes. Fold the shallots into the potato and rutabaga mixture and correct the seasoning.
From Fresh From the Garden by Perla Meyers
Coconut Curry Macadamia Nuts
Time 30 minutes
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1-1/2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1/4 cup firmly packed dark brown sugar
3/4 teaspoon kosher salt
2 egg whites
5 cups macadamia nuts
1 cup sweetened coconut flakes
Preheat oven to 300.
Combine ginger, cumin, curry powder, cayenne, brown sugar and salt then set aside. Beat egg whites with small whisk until frothy then whisk in reserve spice mix. Stir in nuts and coconut then spread in a single layer onto 2 lightly greased baking sheets.
Bake, stirring nuts and rotating pans halfway through cooking, for 25 minutes (less time in a convection oven).
Transfer to parchment paper to cool then store in airtight container at room temperature.
I think this recipe is from Martha Stewart’s appetizer book.