Elizabeth is seeking recipes for a knitblogger's cookbook so go to her blog and submit some of your faves. Here are three I submitted. All are from my cookbook, 'Tis the Season: A Vegetarian Christmas Cookbook (Simon & Schuster, 1995, now out of print but easy to find used). The stew is pictured in this photograph from the book.
VEGETABLE STEW WITH PUFF PASTRY CRUST
Serves 8
This savory stew is one of my favorite winter recipes. In this incarnation, I've topped it with an elegant puff pastry crust but it is also delicious served plain or with a simple biscuit topping. It is a great vegetarian Thanksgiving main dish as well.
1 medium onion, coarsely chopped
3 cloves garlic, minced
3 Tbsp. canola oil
3 Tbsp. unbleached flour
2 Tbsp. apple cider vinegar
1 Tbsp. firmly packed brown sugar
2 Tbsp. prepared mustard (ballpark-style)
3 cups vegetable broth
1/2 tsp. ground cinnamon
2 large carrots, chopped (about 1 cup)
2 large potatoes, peeled & chopped (about 2 cups)
1 cup fresh or frozen peas
1 cup fresh or frozen corn kernels
1 sheet frozen puff pastry, thawed for 20 minutes at room temperature
Saute the onion and garlic in the oil for 5 minutes over medium heat or until tender. Stir in the flour until completely mixed. Add the vinegar, brown sugar, and mustard. Stir in the broth, cinnamon, carrots, and potatoes. Bring to a boil, reduce the heat, and simmer until thickened and the vegetables are tender, about 45 minutes. Add the peas and corn and cook an additional 10 minutes. (The recipe can be made ahead to this point.)
Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray. Spoon in the vegetable stew and let cool slightly. On a floured board, roll out the puff pastry sheet to a 12-inch square. Cut the pastry to fit the top of the casserole dish and place on top of the stew. Bake the casserole, uncovered, until the pastry is golden brown on top, about 20 to 30 minutes.
SALLY'S BAKED APPLE PANCAKE
Serves 8 as a first course, 2-4 as a main dish.
My mother-in-law operated a bed and breakfast called Farm Home in the apple country of Fly Creek, New York. This wonderful pancake was her signature dish.
2 tart apples, such as Granny Smith
1/4 cup confectioner's sugar plus additional for dusting pancake
1 tsp. ground cinnamon
1 tsp. fresh lemon juice
6 Tbsp. unsalted butter, divided
4 eggs, beaten
1/2 tsp. salt
1/2 cup milk
1/2 cup unbleached flour
Preheat the oven to 400 degrees. Peel, core, and thinly slice the apples. Mix the apples with the confectioner's sugar, cinnamon, and lemon juice. Melt 4 Tbsp. of the butter in an ovenproof skillet. Saute the apple mixture over medium-high heat in the butter until just tender, about 4 to 5 minutes. Set aside. Melt the remaining 2 Tbsp butter.
Whisk together the eggs, salt, milk, flour, and melted butter. Pour over the apple mixture and bake for 20 minutes or until puffy and slightly brown on top. Dust with confectioner's sugar. Cut into thin slices for serving. Serve hot.
THE ULTIMATE LEMON BARS
Makes 24 bars
These lemon bars always disappear instantly at potlucks. If you can find lemon oil at a gourmet store, do try it in this recipe. Lemons can really vary in quality. Buy the best you can find to give these lemon bars the strongest lemon flavor. Avoid largish lemons with a very thick pith, they often yield 2 Tbsp. or less juice per lemon. Look for small, heavy lemons instead.
2 1/4 cups unbleached flour, divided
1 cup unsalted butter
1/2 cup confectioner's sugar plus additional for dusting bars
4 eggs
2 cups sugar
1/4 tsp. salt
5 Tbsp. fresh lemon juice
1/8 tsp. lemon oil or 1 Tbsp finely grated lemon zest
1 tsp baking powder
Preheat the oven to 350 degrees. With a pastry blender or fork, mix 2 cups of the flour, the butter, and the confectioner's sugar until crumbly. Pat the mixture into a 12 by 9 inch baking pan. Bake for 20 minutes or until just brown. Do NOT overbake.
With an electric mixer, beat the eggs, sugar, salt, lemon juice, lemon oil or zest, remaining 1/4 cup of the flour and baking powder until frothy. Pour into the hot crust. Bake for 25 minutes or until firm to the touch. Cool on a baking rack; cut into 2-inch squares. With a flour sifter, sprinkle the bars evenly with confectioner's sugar