January 2011 Issue
A variety of soup, salad,
main dish and dessert recipes appeared in Ohio Magazine in 2010. The following are favorites of Ohio
Magazine’s editors and readers.
In February, Associate Editor Jessica Esemplare spent an afternoon in the kitchen of Cincinnati food teacher, author and radio show host Marilyn Harris. The following is one of the soups Harris prepared that day.
EASY ROASTED RED PEPPER SOUP
Recipe courtesy of Marilyn Harris | Serves 8
3 large red bell peppers, roasted, peeled and seeded (For this recipe, it’s best to stick with fresh red peppers since they are available year-round and add to the soup’s flavor.)
1 28-ounce can chopped tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1. Puree the peppers and tomatoes in a blender.
2. Gently heat the garlic in the olive oil, taking care not to let it brown.
3. Stir in the puree and chicken stock and bring to a boil.
4. Whip the cream with the salt and hot pepper sauce.
5. Top each serving of hot soup with the whipped cream and sprinkle with parsley.
A TASTE OF SPRING
In the March issue, “Spring’s Culinary Fling” by Contributing Editor Jenny Pavlasek featured this recipe for an Ohio favorite: Lake Erie walleye.
CRISPY, PAN-SEARED LAKE ERIE WALLEYE FILET
WITH SWEET AND SPICY PEPPER RELISH
Recipes courtesy of Mill Street Bistro Bar in Norwalk | Serves 2
2 10–12-ounce Lake Erie walleye filets, skin-on
1/2 cup flour
2 tablespoons olive oil
2 tablespoons canola oil
1 medium shallot, finely chopped
1/4 cup capers
1 clove garlic, finely chopped
1/2 cup off-dry white wine
salt and pepper
1. Rinse walleye and pat dry with towels. Lightly dust filets with flour, set aside.
2. Heat the oils in a saute pan over high heat until the oils crackle when sprinkled with a drop of water. Place the filets in the pan, skin side down.
3. Add a pinch of salt and pepper to the fish and continue to sear at high heat until the skin is browned and crispy, approximately 3–4 minutes. Flip the filets and add the shallot, capers and garlic.
4. Continue to cook for 2–3 minutes. Remove the filets and place on a bed of mixed greens.
5. Deglaze the pan by adding the wine, and cook with the shallots, capers and garlic until slightly thickened. Divide sauce evenly over each filet.
6. Garnish with sweet and spicy pepper relish.
SWEET AND SPICY PEPPER RELISH
Makes 3/4 cup
1/2 of each red, yellow and green bell peppers; seeded, wiped dry and finely chopped
1/2 small sweet onion, finely chopped
2/3 cup sugar
1/2 cup white vinegar
1/2 teaspoon red pepper flakes
Combine the ingredients in a saucepan and cook over medium heat for 25 minutes or until vegetables are softened and reduced, stirring occasionally. Cool before serving.
The cookie table is an institution at weddings, particularly in northeast Ohio. In our May issue food story, “Something Borrowed, Something Baked,” we provided some family-favorite cookie recipes, and directed readers to OhioMagazine.com for an additional treat: clothespin cookies.
Recipe courtesy of Mavis Ceci | Makes about 24 cookies
1 cup margarine, softened
1-1/2 cups flour
1/2 cup sour cream
1 cup shortening
1 cup margarine
2 cups sugar
2 egg whites (pasteurized eggs suggested)
4 teaspoons vanilla
1 cup hot milk
powdered sugar for dusting
1. Combine the ingredients for the dough by hand until the mixture forms a sticky ball. Cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 425 degrees. Divide the dough in half. Roll one half out on a floured surface to form a (roughly) 10-inch square. Cut dough into one-inch-wide strips and wrap on forms (old-fashioned wooden clothespins or wooden or metal dowels). Bake for 11 minutes, or until lightly browned. Cool completely.
3. To prepare the filling, beat shortening, margarine and sugar together. Beat in egg whites. Add vanilla and milk a little at a time until thoroughly combined. Using a pastry bag, pipe the filling into cookies. Sprinkle with powdered sugar.
SALAD FIT FOR A FEAST
In our November issue, Wayward Seed Farm in Marysville suggested serving this salad at Thanksgiving dinner. With its refreshing ingredients, this could become a year-round favorite.
ARUGULA SALAD WITH PEAR, GOAT CHEESE AND DIJON VINAIGRETTE
Recipe courtesy of Wayward Seed Farm | Serves 4
2 bunches arugula (or other lettuce), washed and dried, stems trimmed
1 ripe pear, thinly sliced
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper
5 ounces goat cheese, crumbled
1/2 cup dried figs, coarsely chopped*
Wash, dry and trim the lettuce. Slice the pear and gently toss with the lemon juice to prevent browning. Prepare the vinaigrette by whisking the Dijon mustard and the vinegar together until combined. Slowly stream in oil while whisking. Season with salt and pepper to taste.
*Can substitute raisins or any other dried fruit that you have on hand.
Lightly toss arugula with dressing. Top with goat cheese, pears and chopped figs.