This month’s recipes have been contributed by the hard-working and talented staff of the Events Department at the National Center for the Blind. These are the folks who feed NFB visitors royally in the Center dining room. What follow are recipes for some of their most popular dishes.
Beef and Tomato Relish Appetizers
6 to 7 Roma tomatoes
3 to 4 fillets mignon
Coarsely ground pepper
Fresh French baguette
Method: Bring three to four inches of water to the boil in a pot. Dip the tomatoes into the boiling water one at a time, immersing them completely for fifteen to twenty seconds. Peel and seed the tomatoes. The skins will easily slip off using this method. Cut the tomatoes into cubes. Add sea salt, pepper, and fresh or dried tarragon to taste. Refrigerate for one to two hours.
Meanwhile preheat oven to 450 degrees. Brush the fillets with olive oil and season with an ample amount of salt and pepper. Sear the beef for five to seven minutes in the oven, turning over once. Watch for the beginning of charring and remove immediately. Set aside to cook a bit further and to cool.
Slice the baguette into quarter-inch rounds and lightly spread with Dijon mustard. Slice the beef very thinly (one-eighth-inch or thinner) and arrange the beef on top of the baguette slices. Garnish with tomato relish and enjoy.
Lemon/Orange Orange Roughy
4 pieces of orange roughy
4 cups orange juice
1 cup lemon juice
1 container citrus seasoning
Method: Mix together the orange and lemon juices. Arrange the orange roughy pieces in a single layer in a casserole dish and pour the orange and lemon juice mixture into the dish until the liquid comes halfway up the fish. Sprinkle citrus seasoning on top and refrigerate for an hour. Flip the fish over and add more citrus seasoning. Once again return the dish to the refrigerator for an hour. Using a spatula, carefully transfer the drained fish to an ungreased cookie sheet that has been lined with aluminum foil. Bake in a preheated 350-degree oven for twenty to twenty-five minutes. Serve immediately.
Salmon a la NFB
1 bag of frozen salmon (thawed)
Old Bay seasoning
Method: Cover a cookie sheet with aluminum foil. Pour some olive oil into a bowl and place the desired amount of salmon in the bowl, turning to coat all sides with oil. Remove from bowl and arrange on the lined cookie sheet. Sprinkle Old Bay on top and cook in a preheated 450-degree oven for ten minutes. The salmon is done when you can flake it with a fork.
Broccoli Cauliflower Casserole
3/4 cup uncooked white rice
12 ounces fresh broccoli florets
12 ounces fresh cauliflower florets
1/2 cup butter
1 small onion, chopped
1 1/4 pound Velveeta cheese food, cubed
1 1/2 cups chicken broth
1 can condensed cream of chicken soup
3/4 cup milk
2 cups Ritz Crackers, crushed
Method: In a saucepan bring chicken broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for twenty minutes. Drain and set aside. Meantime simmer broccoli and cauliflower florets in water for ten minutes or just until they are tender crisp. Preheat oven to 350 degrees. In a large pot melt the butter and sauté the onion till tender. Stir cauliflower, broccoli, and rice into the pot. Once the vegetables and rice are coated with butter, combine the cheese, chicken soup, and milk in a bowl and stir into the vegetables. Transfer the mixture into a 9-by-13-inch casserole dish and sprinkle cracker crumbs on top. Bake for thirty minutes or until mixture is bubbly. Enjoy.
Hash Brown Casserole
1 32-ounce bag shredded hash browns
8 ounces sour cream
3/4 can condensed cream of chicken soup
3/4 can condensed cream of mushroom soup
1 small onion, chopped
1 stick butter, melted
1 1/2 8-ounce bags of shredded cheddar cheese (or 12 ounces shredded cheddar)
Method: Mix all ingredients together except the half bag (four ounces) of cheddar cheese and place in an ungreased casserole dish. Top with remaining cheese. Bake casserole in a preheated 350-degree oven for forty-five minutes to an hour. Serves eight.
End-of-Summer Vegetable Medley
1 small butternut squash, peeled, seeded, and cubed
2 red peppers, seeded and sliced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, peeled and cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, crushed
4 tablespoons balsamic vinegar
Sea salt and freshly ground pepper to taste
Method: Preheat oven to 375. In a large bowl combine prepared vegetables. In a small bowl combine remaining ingredients and toss vegetables with this mixture until they are well coated. Spread vegetables evenly in a large roasting pan that has been coated with cooking spray. Roast for 1 hour. Continue roasting, stirring every ten minutes until vegetables are tender crisp and browned.