Try replacing green beans with steamed zucchini slices 2 eggs 1 tablespoon safflower oil 1 teaspoon baking soda A pinch of salt Freshly squeezed juice of 1 orange 1 tablespoon confectioners’ sugar, to decorate Preheat the oven to 350 F. Empty the yogurt into a large bowl; add the sugar, flour, eggs, oil, baking soda, salt and half the orange juice. Stir well. Pour into a prepared cake pan (deep-sided, 9 inches in diameter, greased) and bake in the preheated oven for 15-20 minutes, until a knife inserted in the middle comes out clean. Remove from the oven and pierce a few holes in the top with a fork. Pour over the remaining orange juice. Let cool slightly, then turn out onto a wire rack to cool. To decorate, put the confectioners’ sugar into a strainer and hold it over the cake. Tap the edge of the strainer to release the sugar, moving around the surface to coat. A light dusting is sufficient. Serve at room temperature. Serves 8. If your community group or church organization has printed a cookbook and would like to have it reviewed in the “Cookbook Corner,” send us a copy to “Cookbook Corner,” The Land, P.O. Box 3169, Mankato, MN 56002. Please specify if you wish to have the cookbook returned, and include information on how readers may obtain a copy of the cookbook. Submission does not guarantee a review. ❖
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served hot or at room temperature. Try replacing the green beans with long, thin slices of steamed zucchini for a change of pace. French Beans with Garlic 1 1/2 pounds fine green beans, trimmed 2 tablespoons olive oil 1 tablespoon unsalted butter 2 garlic cloves, crushed A handful of flat-leaf parsley, chopped 1 teaspoon freshly squeezed lemon juice Sea salt and freshly ground black pepper Bring a large saucepan of water to a boil. Add the beans and cook for 3-4 minutes from the time the water returns to a boil. Drain and refresh under cold running water. Set aside. Heat the oil and butter in a sauté pan. Add the garlic, beans and salt, and cook on high for 1 minute, stirring. Remove from the heat and stir in the parsley and lemon juice. Sprinkle with pepper and serve. Serves 4. ■ For a dessert lighter than chocolate or carrot cake (but more substantial than angel food), bake an orange-infused Yogurt Cake. The yogurt adds decadent moisture, and the fresh-squeezed orange juice smells heavenly and adds a citric sweetness. In a few months we could garnish this with fresh Minnesota berries. Yogurt Cake 1/2 cup plain yogurt 1 cup sugar 1 1/2 cups flour
THE LAND, MARCH 9, 2012
COOKBOOK, from pg. 22A ■ Take one pork roast, marinate in wine and herbs, then roast until it crackles. So simple, yet so over-the-top delicious. Huge benefit: This makes lots of leftovers. Marinated Pork Roast 1 boneless pork loin roast, about 3 pounds 1 large onion, sliced 2 carrots, sliced 1 celery rib, with leaves Marinade 750-milliliter bottle dry white wine 3 tablespoons white wine vinegar 2 garlic cloves, peeled and sliced 1 fresh bay leaf 2-3 fresh sage leaves A sprig of thyme 2 tablespoons coarse sea salt 1 tablespoon sugar 1 teaspoon black peppercorns Two days before serving, mix all the ingredients for the marinade together in a large, non-reactive bowl. Add the pork and vegetables, cover, and refrigerate for two days, turning the pork regularly. When ready to cook, preheat the oven to 400 F. Remove the pork from the marinade and put it in a large roasting pan. Add the vegetables and flavorings from the marinade. Cook in the preheated oven for 1 1/2 hours, basting occasionally with the marinating liquid. Serve in slices with the side dish of your choice. ■ Fresh green beans are a snap to prepare and difficult to screw up. For these reasons, my family eats a lot of them. With some beautiful beans and herbs from our local supermarket — yes, in the middle of winter. — my family devoured these beauties: Four out of four “yums.” French Beans with Garlic can be
23 A
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