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Category: Vegetables

Artichokes with Lemonnaise

Artichokes with Lemonnaise

3 T. distilled white vinegar
1 tsp. black peppercorns
4 artichokes (each about 4 in. wide; 3 lb. total)
1/2 C. drained extra firm, firm, or soft silken tofu
2 T. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and fresh-ground pepper

Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat. Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves. Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain. While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping.

Varying your dunk sauce: For variations on lemmonaise, add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

Aioli: Add 1 clove minced garlic.
Caper-anchovy sauce: Add 2 tsp. drained capers and 1 1/2 tsp. anchovy paste.
Chili-cilantro sauce: Instead of lemon juice, use 4 tsp. lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 C. packed fresh cilantro.
Dried-tomato sauce: Add 1/4 C. dried tomato halves (not oil-packed).
Green sauce: Add 1 C. each lightly packed spinach leaves and parsley, and 1/2 C. chopped green onions.
Madeira sauce: Add 2 T. each madeira and minced chives.
Orange-coriander sauce: Use only 1 T. lemon juice. Add 4 tsp. orange juice and 1/2 tsp. each ground coriander and grated orange peel.
Tamari-sesame sauce: Substitute Asian (toasted) sesame oil for olive oil. Add 1 1/2 tsp. tamari.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

North Indian Carrot Pickles

North Indian Carrot Pickles

1 pound carrots, scrubbed and patted dry
1½ tsp. crushed red pepper flakes
1 tsp. mustard seeds, coarsely crushed
1 tsp. pure kosher salt
½ tsp. turmeric
½ C. vegetable oil
¼ tsp. asafetida
1/3 C. strained fresh lemon juice

Wash 2 pint jars well, then dry them thoroughly inside and out. Wash and dry the lids. Cut the carrots into ¼- to ½-inch-thick sticks 4 inches long (to fit in pint jars). Pat dry and put in a dry medium-sized bowl. Add the red pepper flakes, mustard seeds, salt, and turmeric; toss to combine. Set aside. In a medium sauté pan, heat the oil over high heat for 30 seconds, then sprinkle in the asafetida, if using. Add the carrots and spices. Cook, stirring constantly but carefully with a clean, dry spoon, for 1 minute. Add the lemon juice and cook, stirring, for 1 minute more. Remove from the heat. Using dry tongs, transfer the carrots to the jars, then divide the liquid and spices between the jars. Let cool to room temperature, then put the lids on and refrigerate for 4 days before serving. The pickle will keep for at least 6 weeks; be sure to use only dry utensils to scoop out the pickle as you use it, as it will spoil if any water comes in contact with it.

Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

1 1/4 lb. dinosaur or curly green kale (about 2 bunches), rinsed
2 T. olive oil
Salt and pepper
3 T. chopped preserved lemons (see notes) or 1 T. slivered lemon peel

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Tomato and Sweet Onion Crumble

Tomato and Sweet Onion Crumble

1 T. olive oil
2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
3 cloves garlic, peeled and minced
2 lb. ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
1/3 C. chopped fresh basil
3 T. chopped fresh oregano leaves
Salt and pepper
4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
1/4 C. (1/8 lb.) butter
1/2 C. grated parmesan cheese

Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes. Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Oil-Preserved Asparagus

Oil-Preserved Asparagus

2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.

Sour Cream Coleslaw

Sour Cream Coleslaw

1/2 C. thick Sour Cream
1 tsp. Salt
Dash Pepper
1 tsp. Celery Seeds
2 T. Lemon Juice or Vinegar
1 tsp. Sugar
1 tsp. prepared Mustard
1 tsp. minced Onion
4 C. shredded Cabbage

Combine all ingredients except cabbage in bowl and beat until well mixed. Add cabbage and toss to coat. Serve Chilled.

Pickled Asparagus with Garlic and Hot Pepper

Pickled Asparagus with Garlic and Hot Pepper

8 pounds asparagus
6 cloves garlic
3 dried hot chiles, rinsed and halved (or 1/4 tsp. red pepper flakes per jar)
1 1/2 tsp. whole black peppercorns (1/4 tsp. times 6)
1 1/2 tsp. whole coriander seed (1/4 tsp. times 6)
4 1/2 C. water
2 1/4 C. white vinegar (5%)
2 1/4 C. cider vinegar (5%)
1/2 C. pickling salt

Prep the vegetables: Rinse the asparagus, garlic, and hot chiles. Peel the garlic, and cut the chiles in half. Trim the hard ends from the asparagus and throw away. Cut the asparagus into 4 inch pieces, measured from the tips, so it fits in the jars with a 1/2 inch of headroom. Prep the jars: Sterilize the pint jars in a pot full of boiling water (or run them through the dishwasher). Into each jar, put 1 clove of garlic, half a chile, 1/4 tsp. peppercorns, and 1/4 tsp. coriander. Tightly pack the each jar with asparagus, tips pointing up. In a large saucepan, bring the water, vinegar, and pickling salt to a boil to make the brine. Carefully ladle the hot brine over the asparagus, leaving at least 1/2 inch of headroom in each jar. *It’s OK if the asparagus tips are a little above the brine. Process the jars: Wipe the edge of the jars clean with a damp cloth, then put the lids and rings on the jars. Process the pickles in a boiling water bath for 10 minutes (more at higher altitudes). Wait 2 days before opening to let the asparagus pickle.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Stuffed Baby Zucchini   

Stuffed Baby Zucchini   

Stuffed Baby Zucchini

 

12 Baby Zucchini (3” long)

2 T. Olive Oil

1 Clove Garlic, Pressed

2 Green Onions, with Green Tops, Minced

2  Plum Tomatoes, Diced

2 T. Parsley

½ tsp. Thyme Leaves, dried, or double, fresh

Salt & Pepper to taste

 

Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Sauté over medium heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as a finger food.

Pressure Canning Green Beans with Bacon

Pressure Canning Green Beans with Bacon

50 pounds of cut beans will produce approximately 45 quarts
10 pounds of cut beans will produce approximately 9 quarts or 18 pints
2 pounds of cut beans will produce approximately 1 quart or 2 pints

Bean Prep: Using a colander, wash the beans under cold running water. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip. Cut beans in bite size pieces approximately 2” in length.

Bacon Prep: If you plan to make at least 9 quarts of home canned green beans, then plan on using about 1 pound of bacon. A great deal depends on the type and cut of the bacon you are using so be sure to have extra on hand just in case. And feel free to get creative! I once made a batch using peppered bacon and it was DELICIOUS!

In a large skillet, fry up your bacon slices until crispy but not burnt. Cool bacon in paper towel so excess grease is soaked up – the goal is getting the bacon flavor not the fat! When bacon has cooled, crumble into small pieces and set aside in a clean bowl

Jar prep: Prior filling the jar with green beans the clean, empty jars need to be prepped. For each quart-sized jar, add 1 T. bacon and 1 tsp. salt (optional). For each pint-sized jar, use a ½ T. bacon and ½ tsp. salt (optional).

Now, I don’t know about you, but I do not like eating mushy green beans with my meal. For that reason, I use the raw pack method when home canning green beans. Pack each jar tightly as many raw green beans as the jar will hold – being sure to leave a ½ inch head space. I use the end of my wooden spoon to tamp down the beans. This allows me to pack as many as I can inside the jar. Reason we pack them tight: When the jars are processed, the green beans will shrink up some so you want to have the jar packed full so you don’t wind up with more water than beans.

Because we raw packed cold beans you may cover the beans using cool/room temp water. I use purified water because we have well water with a water softener… When adding water be sure to keep the ½ inch headspace.

Wipe each rim with a clean washcloth, add lids and hand tighten the rings. Place jars in pressure canner and process at 10 pounds of pressure; process quarts for 25 minutes and pints for 20 minutes.

Baby Artichokes with Lemon and Olive Oil

Baby Artichokes with Lemon and Olive Oil

6 pounds baby globe artichokes
1 C. bottled or strained fresh lemon juice, plus 2 tsp. for the
trimmed artichokes
2 C. white wine vinegar (6% acidity)
1 C. extra-virgin olive oil
2 cloves garlic, sliced
2 tsp. pure kosher salt

Using a sharp serrated knife, cut off the top ¾ inch of each artichoke, then pull off the tough green outer leaves until you reach the pale yellow center. Use a paring knife to smooth the base of the artichoke a bit and peel the stem. As you trim each artichoke, put it in a large bowl of water with the 2 tsp. lemon juice. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl. In a wide, 6- to 8-quart preserving pan, combine the 1 C. lemon juice, vinegar, oil, garlic, and salt. Bring to a boil, then drain the artichokes and add them to the pan. Boil for 10 minutes. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Use a slotted spoon to transfer the hot artichokes to the jars and ladle in the liquid, leaving l/2 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar (be diligent about removing the bubbles here). Use a damp paper towel to wipe the rims of the jars well, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 25 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Canning Garlic Green Beans

Canning Garlic Green Beans

Canning Garlic Green Beans

5 lbs green beans, Fresh

water

salt (optional)

garlic clove, Whole

 

Wash and break green beans, then wash and rinse again. Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes. Meanwhile, sterilize jars in boiling water bath and sterilize seals. Place 1 garlic clove into jars. Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace. Add 1/4 tsp salt to each pint. Wipe rims of jars, place hot seals on jars and tighten bands. Place in pressure canner and process 20 minutes at 10 lbs pressure.

Quick Pickled Sugar Snap Peas with Mint

Quick Pickled Sugar Snap Peas with Mint

Depending on the size of your pickling container and how tight you fill it with veggies, you may need to make extra pickling brine to top it off.

1 pound (455g) sugar snap peas or snow peas, ends trimmed
1/2 medium onion, sliced thin
1/2 C. (30g) chopped fresh mint

1 C. (240ml) water
2/3 C. (160ml) distilled white vinegar
Zest of 1 large lemon
Juice of 1 large lemon (about 3 T.)
1 tsp. (15ml) sugar
1 tsp. (15ml) kosher salt
2 tsp. (10ml) coriander seeds
1 tsp. (5ml) cumin seeds

In a 2-quart (2-L) jar, layer the peas, onion, and mint. Make the pickling brine: In a large bowl, combine 1 C. (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds). Pour the brine into the container with the peas, covering them completely. Refrigerate for at least 3 hours before eating.

Zucchini, Spinach & Cheese Fritters

Zucchini, Spinach & Cheese Fritters

2 Zucchinis, Grated
3 Handfuls Baby Spinach, Chopped
1/2 C. either Feta or Cheddar Cheese (depending on your preference)
1/4 C. Diced Fresh Herbs (Coriander, Mint, Basil, Oregano etc.)
3 Large Eggs, Lightly Beaten
2 Spring Onions, Diced
2 Cloves Garlic, Diced
1/3 C. Almond Flour
1/2 tsp. Baking Powder
Salt & Pepper (To Taste)
A Dash of Olive Oil

Place the grated zucchini in a sieve/strainer over a bowl. Sprinkle roughly 1 tsp. salt over the zucchini to draw out the liquid. Leave it like that for 10-15 minutes. Once that’s done, gently wring as much remaining liquid out using your hands and then put to one side. In a large bowl, combine the zucchini, spinach, cheese, herbs, eggs, spring onions, and garlic. Stir to mix well. Then, sprinkle in the almond flour and baking powder, little bit by little bit, until it all is all mixed in well and holding together nicely.
Heat about 1/4 C. olive oil in a pan over medium heat. Once the oil is heated, scoop in your batter (roughly 3 tsp. per fritter). After 30 seconds or so, push down gently on the fritter with the back of a spatula to flatten them out, but not too much! Fry each side of the fritter for about 3 minutes per side or until golden brown. Place the fritters onto plate with some paper towels to absorb any excess oil, and serve warm!

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

 

2 globe artichokes

8-10 whole black peppercorns

pinch of salt

2 bay leaves

2 cloves garlic peeled

half a lemon

olive oil, as needed

shishito pepper aioli, for dipping (recipe follows)

 

Rinse artichokes under cold, running water. Pull off lower petals and cut off bottom stems. Cut about 1/2 inch of the pointed top of the artichoke. For a nice presentation, trim tips of leaves with scissors to remove thorns. Cut artichokes in half lengthwise and scrape out the fuzzy chokes and any purple-tipped petals.  Place artichokes in boiling water seasoned with black peppercorns, salt, bay leaves, garlic, and half a lemon. (I squeeze the lemon juice and then throw in the half a lemon in the pot.) Cook until the bottoms of the artichokes are tender and the petals pull off easily. Remove from water and drain well. Brush artichokes with a little olive oil. Place cut side down on a hot grill and cook lightly browned, about 5 to 7 minutes. Turn artichokes over and brush with more olive oil. Grill until petals are lightly charred, about 3 to 4 minutes more. Artichokes may be served either hot or room temperature with shishito pepper aioli.

 

Shishito Pepper Aioli

Yields 1/2 cup

 

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, or to taste

2 teaspoons water

1/4 cup grapeseed oil, or other neutral oil

1/4 cup good-quality extra-virgin olive oil

3 tablespoons puréed shishito peppers

2 generous dashes of cayenne pepper, or more, to taste

Fresh lemon juice, to taste

Freshly ground black pepper, to taste

 

In the work bowl of a blender, combine the egg yolk, garlic, 1/4 teaspoon salt, and water and blend. Slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in the puréed shishito peppers and the cayenne. Season aioli with lemon juice, pepper, and more salt, if needed.

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

blog_ss_cabbage1 medium head Red Cabbage, shredded
4 slices Bacon, diced
1/4 C. Brown Sugar (packed)
2 T. Flour
1/2 C. Water
1/4 C. Vinegar
1 tsp. Salt
1/8 tsp. Pepper
1 Onion, sliced

Heat 1/2″ salted water and 2 T. Vinegar or lemon juice to boiling. Add cabbage, cover and return to boiling. Cook 10 minutes; drain. Fry bacon until crisp; remove from pan and drain. Pour off all but 1 tablespoon of the bacon grease. Stir brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion. Cook, stirring often, about 5 minutes or until it thickens. Add bacon and onion sauce to the hot cabbage. Stir gently and heat through.

Aunt Velma’s Vegetable Casserole

Aunt Velma’s Vegetable Casserole

1 can French style green beans (drained)
1 can white corn (drained)
1/2 C. chopped onion
1 can water chestnuts, sliced and drained
1 C. grated sharp cheddar cheese
1 can cream of celery soup
1 pt sour cream
1 stick oleo
1 stack crushed Butter crackers

Layer French style green beans, corn, onion and water chestnuts in 9 x 13″ pan. Put cheese on top. Mix celery soup and sour cream and put on top of cheese. Melt oleo and mix with crackers. Put on top. Bake 40 minutes at 400 degrees or until lightly brown.

Spicy Pickled Sea Beans

Spicy Pickled Sea Beans

4 handfuls sea beans
4 red fresh red chiles
6 cloves of garlic, peeled
Pinch of whole black peppercorns per jar
Pinch of mustard seeds per jar
4 sprigs fresh dill
1 1/4 C. water
1 1/4 C. white wine vinegar

Sterilize canning jars and lids in boiling water. When cool enough to handle, add the spices. Pack each jar half-full with sea beans. Insert chiles, garlic, and dill around outer edge of jars. Add remaining sea beans to fill jars. In a small saucepan, bring water and vinegar to a boil. Ladle over the sea beans, leaving 1/2″ of space from the top of each jar. Wipe edges clean, and tightly screw on sterilized lids. Add jars to a stockpot, and fill with boiling water. Process jars in boiling water bath for ten minutes. Remove jars, and allow to cool completely at room temperature. Check lids for proper seal according to package instructions. Store in a cool spot for at least one month before using, to allow flavors to develop.

Peas and Carrots with Cream

Peas and Carrots with Cream

1½ pounds carrots, peeled and cut into ¼-inch dice
1 pound English peas, shelled (1 C.)
2 T. heavy cream, preferably raw
½ tsp. finely ground unrefined sea salt
¼ tsp. ground white pepper
2 T. chopped fresh mint
1 T. chopped fresh curly parsley

Pour the carrots and peas into a steamer basket and steam them over rapidly boiling water until crisp-tender, about 10 minutes. Transfer them to a serving bowl, then stir in the cream, salt, white pepper, mint, and parsley. Serve warm.

Dilled Green Tomatoes

Dilled Green Tomatoes

Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)

Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.

Evelyn Wright’s Freezer Corn

Evelyn Wright’s Freezer Corn

Cut 20 C. corn from ears. Add 2/3 C. sugar and a scant 1/2 C. salt. Pour 2 C. water over all. Boil 20 minutes, stirring often as it tends to stick easily to the sides. Freeze in bags or can (cold packed) in jars for 4 hours.

Crispetty Crunchety Roasted Cauliflower

Crispetty Crunchety Roasted Cauliflower

1 head of cauliflower
4 C. rice chex cereal
1/2+1/4 tsp. salt
1/4+1/4 tsp. black pepper
3/4 tsp. cayenne pepper
2 eggs

Preheat the oven to 400 degrees F. Cut the cauliflower up into small florets. Whisk together the eggs until the yolk and white have blended, and season with 1/4 tsp. salt and 1/4 tsp. black pepper. Smash up the chex by either pulsing the cereal in a food processor or sticking them in a plastic bag and bashing them with a frying pan (FYI the second route is way more fun…it gave me an excuse to get my monster cast iron skillet out…BAM BAM BAM)! Season with the cayenne pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dip the cauliflower florets into the eggs, then straight into the chex, then lay the cauliflower florets out on a baking sheet. Roast for 30-35 minutes until golden brown and crunchy. Serve the cauliflower florets hot out of the oven. In my experience, these don’t store very well in the refrigerator because they lose their crunch, so eat them while you can =) Thanks for reading!

Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables

1 qt. White Vinegar
1 3/4 C. Sugar
1/4 C. Salt
2 tsp. Mustard Seed
1/2 tsp. Fennel Seed
1/2 tsp. minced Garlic
1 bay Leaf
5 C. Cauliflower Florets
3 lg. Zucchini, cut into 1/4″ slices
3 large Carrots, pared and cut into 1/4″ wide diagonal slices

Add all ingredients except vegetables to a large saucepan and bring quickly to a boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and cook 5 minutes. Remove cauliflower with slotted spoon. Add zucchini and cook covered until crisp tender, about 2-3 minutes. Remove with slotted spoon, add to large container with cauliflower. Repeat process with carrots, cooking about 5 minutes. Pour carrots, liquid and all over the other vegetables. Cover and refrigerate.

Duxelles Stuffed & Fried Squash Blossoms

Duxelles Stuffed & Fried Squash Blossoms

1/2 lb. mushrooms (white or cremini)
2 T. sweet butter
3 T. finely chopped shallots
Salt and pepper to taste
1 tsp. chopped fresh thyme leaves
1/4 C. dry vermouth or dry white wine

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you’re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I’ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.

Clean the blossoms. Don’t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside – there will be bugs, even bees stuck in the flowers. This is a good thing…it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven’t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers – small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil – not so much that the blossoms will be floating in it, but enough that there is some ‘frying’ happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won’t looked fried per se, but more like the juicy yum-boms that they are. Once they’re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.

English Pea Pesto

English Pea Pesto

1 lb. English peas, shelled (about 1 C. after shelling)
1/4 C. extra-virgin olive oil
1/4 C. grated pecorino Romano cheese
2 tsp. finely chopped fresh tarragon
Sea salt

Prepare an ice-water bath. Bring a medium pot of salted water to a boil and cook the peas for 1 minute. Drain the peas and immediately transfer them to the ice water bath to cool. When cool, drain again. In the bowl of a food processor fitted with a steel blade, blend the peas and olive oil until well combined but still slightly coarse. Transfer the pesto to a small bowl. Mix in the cheese and tarragon. Salt to taste and serve immediately.

Morel Mojo

Morel Mojo

Chef Scott Dolich extends morel season by pickling them into a loose, relishlike condiment he calls mojo. At the restaurant, he dips into his supply to dress up spring vegetables like asparagus or ramps or to garnish grilled meats and fish.

1 1/4 lb. morel mushrooms
1 C. apple cider vinegar
1 C. beef broth
1 C. vegetable broth
3 garlic cloves, thinly sliced
2 1/4 tsp. salt
1 bay leaf
1/2 tsp. red pepper flakes
3 tsp. EVOO

Submerge the morels in a bowl of cold water and agitate them gently to dislodge any grit. Drain them in a colander and pat dry immediately. Slice off the stems and cut the morels into bite-size pieces. Combine the morels, vinegar, beef broth, vegetable broth, garlic, salt, bay leaf, and red pepper flakes in a large pot. Cover and simmer the mixture over medium heat for 10 minutes. Remove the pan from the heat and let the morel mixture cool slightly. Discard the bay leaf. Drain the morels, reserving the brine. Puree 1 C. the morels with ½ C. the brine in the bowl of a food processor fitted with a steel blade attachment until well combined but not entirely smooth. Add the olive oil in a steady stream with the motor running until well combined. Transfer the puree to a medium bowl and fold in the remaining morels. Discard the remaining brine. Salt to taste. Transfer the relish to an airtight container to cool to room temperature. Stored in an airtight container in the refrigerator, the relish will keep for about l month. NOTE: Morels come into season in early spring and generally stick around through May.

Prosciutto-Wrapped Shrimp with Smoked Paprika

Prosciutto-Wrapped Shrimp with Smoked Paprika

These are a huge hit in my house. You can make them with smaller shrimp (reduce the cooking time slightly), but the bigger the shrimp, the bigger the wow factor. It’s really nice to do both the wrapped shrimp and wrapped asparagus, as the different shapes look pretty cool and festive together. You can also grill either version. Make sure you have napkins on hand, and a little bowl (or two) for people to toss their shrimp tail shells into.

Nonstick cooking spray (optional)
1 T. extra-virgin olive oil
1 1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 pound jumbo shrimp (16 to 20 per pound), shelled (tails left on) and deveined and / or medium to thicker Asparagus or combonation
4 ounces very thinly sliced prosciutto, sliced lengthwise into 1/2-inch strips

Place the oven rack about 4 inches below the heat source and preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment paper. Combine the olive oil, paprika, and pepper in a bowl. Add the shrimp and toss until they are coated with the seasoned oil. Wrap each shrimp with a strip of prosciutto, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet. Broil until the tops are crispy, 3 minutes, then turn each shrimp and broil to crisp the other side, 3 minutes more. The shrimp will be cooked through. Serve with the crispier side up.

Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

1 butternut squash (2 1/2 lb)
1/4 C. butter
2 large cloves garlic, finely chopped
1/4 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. In small bowl, mix bread crumbs, cheese and 1 T. the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Sweet & Sour Cabbage

Sweet & Sour Cabbage

4 C. shredded cabbage
½ C. diced bacon
3 tsp. flour
¼ C. honey
¼ C. vinegar
½ C. water
½ C. Onion, chopped

Cook shredded cabbage until tender. Drain. Dice bacon. Fry until well done. Drain and place on cabbage. Blend bacon drippings with flour. Add honey, vinegar, water and chopped onion. Cook until thickened. Pour over cabbage and bacon. Season to taste. Heat thoroughly. Serve hot.

Marinated Sugar Snap Peas with Ginger & Mint

Marinated Sugar Snap Peas with Ginger & Mint

1 1/2 C. unseasoned rice vinegar
1 T. honey
1 tsp. finely milled sea salt
1 pound sugar snap peas
1 green onion
1 sprig fresh mint
3 thin slices fresh ginger

In a small saucepan, combine the vinegar, honey, and salt. Heat until the honey and salt are entirely dissolved. Wash the sugar snap peas well. Using a knife, trim both ends and remove the tough string that runs along the back of the peas. Cut the green onion into 2 or 3 segments, so that they fit the jar. Stand them up in a clean l-quart/l-liter jar, along with the mint sprig and the ginger slices. Pack the prepared sugar snaps into the jar. If they don’t all fit, set them aside. You may be able to sneak them in once the pickling liquid is poured. Pour the hot vinegar mixture over the sugar snaps. Tap the jar gently on the counter to remove any air bubbles. If you had any remaining peas, try to pack them into the jar at this time. Place a lid on the jar and let the jar rest until it has cooled to room temperature. Refrigerate. Let these pickles sit in the vinegar for at least 24 hours before eating. They will keep for up to a week in the refrigerator.

Marinated Peppers

Marinated Peppers

1 ½ lb. Peppers
¼ C. Bottled Lemon Juice
¾ C. White Wine Vinegar
¼ C. Olive Oil
1 ½ tsp. Sugar
½ tsp. Aleppo Pepper
½ tsp. Salt
¼ tsp. Pepper

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer. Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil, place the peppers on the pan, and slide the pan under the broiler. Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have collapsed inside their skins. Remove the pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest until cool enough to handle. While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and black pepper in a medium saucepan. Bring to a boil and then lower the heat to low to keep the brine warm until the peppers are prepped. Once the peppers are cool, peel away the skin and remove the seeds and cores. Tightly pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch/12 mm of headspace. Using a wooden chopstick, gently prod the peppers to dislodge any trapped air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. When the jars are nicely packed, wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Warm Lima Beans with Pesto

Warm Lima Beans with Pesto

1 can lima beans
1 T. olive oil
3-4 T. jarred pesto
1-2 T. lemon juice
salt & pepper

Heat the lima beans and olive oil in a medium saucepan over medium heat. Add the pesto and lemon juice. Season to taste with salt & pepper and serve warm. If you don’t have lima beans, try this dish with canned white beans, or canned chickpeas.

Miso Glazed Aubergine (nasu dengaku)

Miso Glazed Aubergine (nasu dengaku)

2 small Japanese Eggplants
2 T. Shiro (White Miso)
2 T. Mirin
½ T. Rice Vinegar
½ T. Maple Syrup or Sugar
1 tsp. toasted Sesame Seeds
Untoasted Sesame Oil, for brushing
Salt

Cut eggplants (aubergines) into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelizes nicely. Watch the pieces to ensure they don’t burn.

Pickled Eggplant with Mint & Garlic

Pickled Eggplant with Mint & Garlic

2 1/2 C. red wine vinegar
1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes
1 1/2 tsp. chopped garlic
1/4 C. mint leaves
1 1/2 tsp. pickling salt

Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer. Pour vinegar into a medium saucepan and bring to a boil. Once it boils, add eggplant and simmer for 2-3 minutes. When time is up, remove eggplant cubes from vinegar with a slotted spoon and place them in a bowl. Add garlic, mint and salt and stir to combine. Pack eggplant into jars and top with boiling vinegar, leaving 1/2 inch headspace. Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch. Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in). When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good. Store jars in a cool, dark place. They are ready to eat within 1 week, but can be kept up to one year.

Dehydrator: Tomato Leather

Dehydrator: Tomato Leather

Heirloom organic tomatoes–preferably plum tomatoes or another variety that has more flesh and not as much juice.
Honey–organic and local if possible
Lemon wedges
You can experiment with spices and seasonings once you get the hang of it.

Wash the tomatoes thoroughly and cut out all blemishes and stems. Puree 6 C. tomatoes (large chunks) in a blender (I love my Vitamix). This will give you about 3-4 C. puree depending on how juicy your tomatoes are. Add 1 tsp. honey per C. liquid and a slice of lemon (with the rind). Puree this into the tomatoes. Line the dehydrator tray with kitchen parchment paper (trim it to fit the tray) or Paraflexx®*, which is made by the Excalibur company and is perfect for this sort of thing. I also tried the shiny side of freezer paper and it worked okay. DO NOT USE foil, waxed paper or plastic bags. Pour about 3/4 to 1 C. the mixture onto each tray. Depending on how runny your puree is, you may need more or less per tray. You want it to be about 1/8″ thick at the center and about 1/4″ at the edges. This keeps the edges from drying out too fast and getting brittle. Leave about 1/2″ between the puree and the edge of the tray. Carefully load the trays into the dehydrator. Set the thermostat for 135˚F. Tomato leather should be ready in 8-10 hours depending on the moisture content of your puree. If you want to shorten the drying time, rotate the trays 180˚ halfway through the process. They are ready when there are no sticky spots in the middle but they are leathery and pliable. You can pull a tray out and see if the leather is easy to remove. It should come off in one piece. Place leather on a piece of plastic wrap. You can either roll it up on itself or roll it up in a piece of plastic. Which ever way you prefer, each rolled piece should be wrapped in plastic. Store in airtight containers in a cool dark place. If you make fruit leathers as well, do not store them with vegetable leathers. If you will not eat them all within a month, you might want to keep some of them in the freezer. Sometimes mine have gone bad after a while. But usually we eat them pretty quick. NOTE: One batch of my tomato leathers got a little too crisp around the edges. But after they had been wrapped up for a day, they were just fine.

Variations

You can also add other goodies to your tomatoes. Try some onion, green pepper, and/or garlic. Maybe some fresh basil or other herbs and spices. For starters, add

1 medium onion
1 green pepper
a clove of garlic

to 3 C. tomato puree and process until well blended. Then just follow the same instructions for drying plain tomato leather.
What to Do with Tomato Leather

Marinara Sauce: In a pan sauté onion, garlic, shredded carrot and dried or fresh herbs in olive oil. When everything is cooked, add in your reconstituted sauce and cook for several more minutes.

Pizza Sauce: Place tomato leather into an amount of boiling water. Add dried Italian seasoning and garlic for instant pizza sauce.

Tomato Paste: Add tomato leather pieces to the least amount of hot water possible. Better yet if you can pulverize the leather in a blender or food processor first.

Chili, Soups & Stews: Add squares of tomato leather directly to your pot of simmering chili, soup, or stew to thicken it and add extra tomato flavor.

Tomato Cream Sauce: Sauté onion and garlic until softened, then add in heavy cream or half and half and add tomato leather directly to it; simmer very low until leather has softened.

Tomato Sprinkles: Cut the leather into fine strips or whirl in the food processor or blender to make a fine crumb. Use for a topping on eggs, a green salad or even broccoli. Add some to chicken with pesto, or use in veggie dips. Roll it up in a pork or beef roulade. How about on a turkey sandwich or wrap? It is great in deviled eggs, crock pot recipes, vinaigrette dressings, and in hamburger patties. Tomato basil bread, anyone?

Roasted Tomato Jam

Roasted Tomato Jam

2 cups sugar
3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
Large pinch salt
Grated zest of 1 lemon
Juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed
2 dried red chiles

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

Zucchini Butter

Zucchini Butter

2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. How to use it? Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan!

Pickled Ramp Bulbs

Pickled Ramp Bulbs

1 pound ramps
1/2 cup unseasoned rice vinegar
1/4 cup granulated sugar
1 tsp. pickling salt (or any other finely milled salt)
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/8 tsp. red chile flakes
1 bay leaf

Wash the ramps well. Trim away the leafy greens and root ends. Combine the vinegar, sugar, and salt with 1/2 cup/120 ml of water in a small saucepan and bring to a boil. Place all the spices and the bay leaf in the bottom of a clean l-pint/500 ml jar and pack the trimmed ramps into the jar. Pour the brine over the ramps, leaving 1/2 inch/12 mm of headspace. Tap the jar gently to remove any air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. Wipe the rim and apply a clean lid and ring. Let the jar cool for at least an hour and then place in the refrigerator. Give the ramps at least a week in the pickling liquid before eating. Note: Because nothing about ramps is neat or precisely cultivated, you have to take a bit more care in their preparation. Wash them well in several changes of cold water to ensure you remove all the grit. And don’t toss the green tops! You can either sauté them and serve them as a cooked green or whirl them into an oniony pesto.