Ruby Cooks
 

Although highly creative, Ruby isn't the type of cook that measures, follows rules or writes anything down. She says "Darling, just cook with love and it all works out fine." We thought you might need a little more information and have followed our favorite gal from Britain with a notepad in order to bring you these recipes. Bon appetite!  

Wild Rice with Vegetables and Raisins

Page 109, "Moon Over Madeline Island"
"Ruby is all about her cooking. ...the nutty-smelling wild rice with raisins and vegetables is cooling in the sink. A Ruby original. Nothing can drive a hungry person crazier than yummy food smells."

About 7 one cup servings

2 tablespoons olive oil
1 cup brown rice
1 cup wild rice
1 cup chopped hazelnuts (any kind of nut is fine, including pumpkin seeds)
3/4 cup shallots (quantity approximate, onions or leeks fine too)
1 cup raisins (any variety)
2 cups chopped mushrooms, any variety
1 cup chopped parsnips (quantity approximate, ok to mix in carrots or celery)
2 14.5 oz cans broth, chicken, vegetable or beef
1 tablespoon oil or pumpkin seed oil to drizzle

Bring broth to boil, add rice, reduce heat, simmer 45 minutes and cover, checking occasionally to make sure there is adequate moisture . Sauté shallots and vegetables till almost tender, cover and hold. Combine rice, vegetables, nuts & raisins, lightly drizzle with olive oil or pumpkin seed oil then season to taste with salt & pepper and toss before serving.

Creamy Cilantro Dressing

Page 197, "Moon Over Madeline Island"
"We clink our goblets and take a sip. "We're having salad with smoked salmon and homemade cilantro dressing."

1/2 cup mayonnaise
1/3 cup olive oil
1 cup lightly packed chopped cilantro leaves
2 teaspoons lime juice
1/4 cup whole milk
1 teaspoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
dash cayenne Pepper

Combine all ingredients and blend.

Serving suggestion: Toss dressing on field greens, flake smoked salmon, sprinkle toasted pumpkin seeds, sprinkle chopped fresh parsley.

Sautéed Portabella Mushrooms
with Roasted Red Bell Pepper Sauce

Page 170, "Moon Over Madeline Island"
"Portabella mushroom. Isn't it lovely" Ruby beams with shopper's pride..."I'm going to sauté it in olive oil and then make a lovely roasted red pepper sauce out of these beauties."

Serves 4 as an appetizer
  3 Red bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon raspberry vinegar (lemon juice or any other vinegar is fine too)
2 tablespoons pumpkin seed oil (other nut oils or olive oil will do)
3 medium portabella mushrooms
1 tablespoon olive oil
1 tablespoon chopped parsley

Preheat oven to 450°. Roast peppers on non-stick cookie sheet for about 30 to 40 minutes turning once. Peppers will be partially charred and will collapse when taken out of the oven.

Let cool.

In a deep bowl, peel off skin and discard seeds saving liquid from the peppers. Add salt, pepper, pumpkin oil and vinegar. Blend till chunky/smooth with a blender stick (optionally use a food processor or blender). Set sauce aside.

Wash portabella mushrooms and trim ends. Slice into 1" slices, 4 per mushroom, about 12 total. In a non-stick frying pan over medium heat add olive oil and mushroom slices. Lightly sprinkle with salt and partially cover for 5 minutes. Turn and cook 3 minutes more. Salt & pepper to taste.

Divide red pepper sauce on 4 salad plates reserving 1/2 cup. Arrange 3 slices on top of sauce. Spoon small amount of sauce on top of mushrooms and sprinkle with chopped parsley, chives or other herbs.

Coming soon—new recipes from "Back to Madeline Island"
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