PRUDHOMME CAJUN GREENS AND FETTUCINE - SOUTHERN UNITED STATES

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PRUDHOMME CAJUN GREENS AND FETTUCINE - SOUTHERN AMERICAN

SEASONING MIX:

2-1/2 tsp salt

2 tsp sweet paprika

1-3/4 tsp onion powder

1-1/2 tsp dried sweet basil leaves

1-1/4 tsp garlic powder

1 tsp dry mustard

3/4 tsp white pepper

1/2 tsp black pepper

1/4 tsp cayenne pepper

CREAMY MIXTURE:

12 oz nonfat cottage cheese

1 5-oz can evaporated skim milk

3 tbsp balsamic vinegar

3 tbsp all-purpose flour

GREENS:

3 cups chopped onions

1 cup chopped celery

1 cup apple juice

4 cups chopped fresh mushrooms

4 cups chopped mustard greens

4 cups chopped collard greens

4 cups chopped chard

3-1/2 cups vegetable stock, in all

3 cups cooked fettuccine

 

 

 

 

Combine the seasoning mix ingredients in a small bowl. Place the

creamy mixture ingredients in a blender and puree until smooth and

creamy; set aside. Preheat a heavy 5-quart pot, preferably non-stick,

over high heat to 350 degrees F, about 4 minutes. Add the onions,

celery, and 2 tablespoons of the seasoning mix and cook, checking the

bottom of the pot occasionally for sticking, until the vegetables

start to brown, about 8 minutes. Add the apple juice, clear the bottom

of the pot of any brown bits, then add the mushrooms and the remaining

seasoning mix. stir and cook until most of the liquid evaporates,

about 7 to 8 minutes. Add all the greens and 3 cups of the stock, stir

and cook for 6 minutes. Add the pureed creamy mixture and stir well.

 

CAUTION: Dishes using these creamy mixtures can " break " or curdle

easily if they are brought to a full boil. Therefore, bring the liquid

just to a gentle boil, stir immediately, then reduce the heat to low

and simmer, stirring occasionally, for 10 minutes. Add the remaining

1/2 cup stock, stir, and add the fettucine. Stir and cook until the

pasta is heated throughout, about 5 to 6 minutes. Serve immediately.

 

Serves: 4

 

Per serving: Calories 392 Protein 23g Fat 2g Carbohydrates 73g 5%

calories from fat

 

Source: Paul Prudhomme's Fork in the Road

Formatted by Chupa Babi in MC: 10.27.06

 

Chef Prudhomme writes, " When I was growing up in the country, we

picked greens fresh from our garden near the house. If you don't have

a vegetable garden, purchase your greens as close to making this dish

as possible. "

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