Lesley Stiles Original Recipes

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Asparagus Pasta w/ Green Garlic and Cremini Mushrooms

3 tablespoons olive oil
1 pound cooked pasta such as brown rice instead of wheat or Orchiette or small shells to hold sauce
1 cup vegetable or chicken stock, heated
1 pound asparagus, sliced in ½ inch pieces
4 stalks of green garlic, cleaned and sliced
1 cups sliced cremini mushrooms
6 ounces of Reggiano parmesan cheese
3 tablespoons chopped parsley
Kosher salt and freshly grated pepper

 
Heat olive oil in a deep sauté pan. Add green garlic and sauté for about 3 minutes until it begins to caramelize. Add the mushrooms and asparagus and sauté for 3 to 4 more minutes. Add a cup of stock and let it come to a boil. Simmer for a few minutes until asparagus turns bright green. Add pasta and heat through. Season w/ salt and pepper and toss in parsley. Garnish w/ shaved parmesan. Serves 4.

 

Broccoli Soup

8 cups chopped broccoli, about 3 to 4 nice heads
1 yellow onion, chopped
4 cloves garlic, chopped
2 stalks celery with leaves, chopped
2 tablespoons olive oil
6 cups vegetable or chicken stock
½ cup ½ and ½
1 teaspoon grated fresh nutmeg
Salt and pepper to taste

 
Sauté onion, celery and garlic in olive oil until slightly caramelized. Add broccoli and sauté for a few more minutes. Add stock and bring to a boil. Let simmer until broccoli is soft. Blend with an immersion blender until smooth. Add ½ and ½ and bring back to a boil. Remove from heat and season with nutmeg, salt and pepper to taste. Makes 4 nice servings.
Alternatively add a large chopped yellow potato along with broccoli and omit cream. Can be garnished with a nice grated cheese.

 

Cauliflower Soup

1 large head cauliflower, core removed and chopped
1 yellow onion, chopped
3 cloves garlic, chopped
2 tablespoons olive oil
6 cups vegetable or chicken stock
½ cup ½ and ½
½ teaspoon fresh curry powder or garam masala or to taste
Salt and pepper to taste

 
Sauté onion and garlic in olive oil until slightly caramelized. Add cauliflower and sauté for a few more minutes. Add stock and bring to a boil. Simmer for about 10 minutes until cauliflower is soft. Blend with an immersion blender or in a blender cup and add ½ and ½. Bring back to a simmer. Remove from heat and season with spices, salt and pepper.
Makes 4 nice servings.
Alternatively add a large chopped yellow potato along with cauliflower and omit cream. Can be garnished with a nice grated cheese.

 

Corn Fritters

1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil

 

Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.

Serve with Sweet and Sour Tomatoes.

 

Cucumber, Corn and Tomato Salad

2 medium sized cucumbers, peeled, seeded and sliced
2 ponds of heirloom tomatoes, cut up
2 ears of fresh corn, cut off the cob
½ bunch fresh basil, chopped
2 cloves of fresh garlic, peeled and chopped
juice and zest of 1 orange
2 tablespoons of extra virgin olive oil
2 tablespoons of seasoned rice vinegar
kosher salt and freshly ground pepper

 
Toss all ingredients together in a bowl, season w/ salt and pepper and serve immediately.
Serves 4 to 6.

 

Fresh Fruit Crisp

6 cups fruit
1 cup wheat flour
1 cup brown sugar or turbinado sugar
½ cup butter, melted
2 T vanilla
1 t cinnamon
½ c oats
1 T salt

 
Preheat oven 350*. Butter baking dish. Place fruit in dish. Mix flour, sugar butter, vanilla, cinnamon, oats and salt in bowl. Crumble onto fruit. Bake 1 hour until fruit bubbles and top is crunchy and lightly browned. Serve warm with vanilla ice cream or cold the next day for a very decadent but sensuous and utterly fulfilling breakfast. Serves 6.

 

Lemon – Cumin Vinaigrette

¼ cup of fresh lemon juice
2 tablespoons of seasoned rice vinegar
¾ cup of extra virgin olive oil
2 tablespoons of freshly toasted and ground cumin seed
1 tablespoon of chopped fresh garlic

 
Whisk all together in a bowl and season with kosher salt and freshly ground black pepper.

 

Shortcakes for any kind of Fruit!
I like a nice, fluffy, barely sweetened biscuit for my shortcake. Warm from the oven with just a touch of butter on it, ladled with cut up fruit that has been able to macerate for an hour or so, possibly with a bit of Framboise or Grand Mainer and a dollop of honey sweetened whipped mascarpone, this is shortcake nirvana.

Shortcake
2 ¼ cups flour
1 ½ teaspoons kosher salt
1 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon sugar
4 tablespoons butter
2 tablespoons melted butter
¾ cup buttermilk or milk

 
Preheat oven to 425*. Butter a pie tin or glass. Sift dry ingredients into a bowl, flour, salt, 1 tablespoon sugar and baking powder. Cut the 4 tablespoons butter into the dry ingredients with your fingers or a pastry blender until it resembles dry bread crumbs. Add the milk and mix quickly until dough comes together in a sort of sticky mass. Pat into pie pan, brush with 2 tablespoons melted butter and sprinkle teaspoon of sugar on top. Bake for about 15 minutes or until light brown on top. Cut into 8 wedges.

 

Spice Mixture

½ teaspoon cardamom pods
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
1 teaspoon black mustard seeds
3 tablespoons of cumin seed

 
Place all spices in a dry, non stick sauté pan.
Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.

 

Strawberry, Raspberry and Blueberry Compote with Vanilla Yogurt and Fresh Chopped Almonds

1 basket strawberries, washed and halved
1 basket raspberries
1 cup blueberries
!/2 cup chopped almonds
1 pint vanilla yogurt
1 tablespoon cinnamon
1 tablespoon local honey

 
Toss the fruit together and spoon into 4 6 ounce bowls. Mix vanilla, honey and cinnamon together in a small bowl and spoon over fruit. Sprinkle on almonds. Serve immediately.
Serves 4.

 

Strawberries with Rosemary and Balsamic Syrup

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
¼ cup honey
1 tablespoon chopped fresh rosemary

 
Mix vinegar, honey red wine and rosemary together in a small non reactive saucepan. Bring to a simmer and reduce liquid by ¾.
Toss into strawberries and serve over pancakes or pound cake.
Serves 6

 

Sweet and Sour Tomatoes

2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 ½ teaspoon spice mixture (recipe follows) or 1 teaspoon ground cinnamon and 1 teaspoon ground cumin

 
Put tomatoes, green onions and cilantro in a bowl and set aside.
Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes.
Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey.
Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.

 

Syrian Fatoush Salad

1 head of romaine lettuce, washed and torn
2 medium sized cucumbers, peeled, seeded and diced
1 basket of cherry tomatoes cut in half
1 small red onion, sliced into small half moons
½ bunch of fresh mint, chopped fine
½ bunch fresh cilantro, chopped fine
½ cup feta cheese, crumbled
1 cup of pita chips
½ cup pitted kalamata olives chopped.

 
Toss all together in a large salad bowl with Lemon – Cumin Vinaigrette


 

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