ChefUptothePlate

Food, Nutrition and Cooking


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Cranberry Sauce NOT canned berry sauce

Fresh cranberry sauce is so very easy to make, I cannot understand why anyone would go for the canned. This recipe is a starting point. Every year I change my sauce up a bit depending upon what’s in my refrigerator and what else is being served with my Thanksgiving meal. Oranges can sub for the grapefruit, or use mango, apples and/or raisins. I like my sauce on the tart side so taste your sauce and add sugar or more honey as you like it.

The sauce keeps at least a week and freezes well. I use any leftover for topping my hot cereal. For that reason I buy several bags of cranberries now, when they are readily available, keep in my freezer and make more sauce as desired.

1 bag of fresh (or frozen) cranberries

1 grapefruit, zested, peeled and cut into sections

1/3 cup honey (or granulated sugar)

3-5 pieces candied ginger

1/2 water

Zest the grapefruit (using only the yellow part) and place in a medium saucepan along with cranberries, honey, ginger, water, grapefruit sections and any juice you can squeeze out of what’s left of the grapefruit.

Cook on medium high heat. Once cranberries start to “pop” lower the heat and cook another 10-15 minutes. Let cool and store in refrigerator until ready to serve.


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Fennel Pie

We had this for breakfast in Crete and I instantly knew I would try to prepare this at home.

Fennel Pie

1 large onion, chopped or combination of 1 bunch of scallions and a small onion, finely chopped

5 T fresh parsley, finely chopped or a mixture of parsley, dill and any other herb you choose

1 medium head of fennel, finely chopped

Optional: 1 cup of chopped spinach, sorrel or other mild flavored green of your choice, added when parsley is added

6 sheets of prepared phyllo dough (#4)

olive oil

salt, pepper to taste

Saute onions in large skillet in a few T of olive oil until softened. Add olive oil as needed to keep mixture moist. Add parsley and the fennel and continue to cook over medium heat until softened. After 15 minutes or so you can cover the pan to allow the steam to finish cooking the veggies.

Heat oven to 400 degrees F.IMG_1934

Brush a baking dish (8 x 12 or equivalent) with olive oil. Lay a sheet of phyllo on top, brush with more olive oil, and repeat with 2 more sheets of phyllo. Spread veggie mixture on top of phyllo and then topĀ  veggies with the remaining 3 sheets of phyllo, brushing each with olive oil including top of last layer.

Cover dish with foil, pressing down to prevent phyllo from puffing up. Bake at 400 degrees F for 20 minutes, remove foil and bake another 20 minutes until phyllo has browned. Serve by itself or with yogurt and or cheese.