Nectarine and Peach Jam with Lemon Verbena

Nectarine and Peach Jam with Lemon Verbena

This is refrigerator jam, allowing you to skip the fuss and time of canning.

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 C.)
Pinch salt
10 sprigs fresh lemon verbena

Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight. The next day, if you plan to can the jam, prepare the jars according to the instructions here. Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees). Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it’s ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime). If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Strawberries in Minted Honey Syrup

Strawberries in Minted Honey Syrup

1 C. water
1 C. honey
2 pints strawberries
1 small bunch fresh mint (about 6 sprigs)

Bring the water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature. Hull the strawberries, cut them in half, and set them in a bowl. Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the bowl with the strawberries. Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and transfer it to the fridge. Allow the berries to marinate for a day, and then serve them with their syrup.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Canned Apricots in Honey Syrup

Canned Apricots in Honey Syrup

3 lb. apricots, firm, but not hard
1 C. honey
2 1/2 C. water

Fill canning pot half-way full with water and bring to a boil. Place flat lids in a small pot, cover with hot water and bring to a simmer. Combine honey and water in a medium pot and bring to a simmer. Wash apricots and dry on a towel. Using a paring knife, cut apricots in half and remove pit. Pack jars with apricots, cut side down. TIP: packing apricots cavity side down makes it easier to fit more into the jar. Ladle hot honey syrup into the jars until apricots are covered. Leave 1/2 inch of headspace at the top of the jars. Top jars with hot lids and screw rings. When all the jars have been filled and topped with lids, lower them into the hot water bath. Cover pot, bring water to a boil and process for ten minutes. Turn off the heat, remove lid, and carefully remove preserved apricots.

Moghul Braised Chicken

Moghul Braised Chicken

1 T. finely chopped garlic
2 T. ground coriander
1 C. plain yogurt
1/2 C. heavy cream
24 whole cloves
1-1/2 lbs skinned boneless chicken breast meat
3 C. finely chopped onions
4 bay leaves
1-1/2 T. finely chopped fresh ginger root
3/4 C. light veg oil
2 T. kosher salt
1/4-1/2 T. red pepper
12 green cardamom pods, slightly crushed

Place the chicken on a cutting board, and using a sharp knife, slice them thinly into 1/4-inch thick medallions, as for scallopine. Cut the medallions into 2/5 inch pieces and set aside.  Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown, about 10 minutes, stirring constantly to prevent burning. Add cardamom, cloves, bay, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown, about 5 minutes. The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 T. the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more T. yogurt and fry. Keep adding yogurt and frying until the whole C. yogurt is used up, about 5 minutes. Add the chicken pieces and sauté, turning and tossing until the meat loses its pink color, 3-5 minutes. Add 1/2 C. boiling water with the salt, and mix. Reduce heat to med-low and simmer, covered, until the fillets are cooked and fork-tender, about 25 minutes. The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving, when ready to serve, heat thoroughly, check for salt, and serve.

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Tailgate Teri Sauce
1 tsp. minced fresh cilantro
½ tsp. Chinese five-spice powder
2 lb. chicken thighs, skinned and boned
1 tsp. cornstarch
2 tsp. water
Green onions, chopped (optional garnish)
Bean sprouts (optional garnish)

Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return 1 C. to the pan. Blend the cornstarch and water. Bring the 1 C. sauce to a boil and stir in the cornstarch mixture to thicken into a glaze. Return the chicken to the pan and stir to coat well. Garnish with green onions and bean sprouts, if desired.

Tailgate Teri Sauce:

1 C. soy sauce
Juice of 1 medium orange
½ C. mirin (Japanese sweet rice wine)
½ C. water
¼ C. packed brown sugar
1½ tsp. minced fresh garlic
1½ tsp. peeled and minced fresh ginger

Combine all ingredients and blend well.

Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

Cedar Planked Salmon with Lemon Garlic Sauce and Roasted Carrots

4 cedar planks
4 salmon steaks
Salt and pepper to taste
1/2 C. Raley’s Chefs’ Menu Lemon Garlic Sauce (in our Meat Dept.)
2 T. chopped fresh parsley
1/4 tsp. red chili flakes
1½ lbs. medium carrots, peeled and cut lengthwise
3 T. olive oil
2 T. lemon juice
1 T. pure maple syrup
1 tsp. cumin seeds, toasted
1 clove garlic, minced
2 T. chopped fresh mint

Soak cedar planks in water for at least 4 hours; drain well. Preheat oven to 400ËšF. Line a baking sheet with foil and set aside. Heat sauce in a medium saucepan, then stir in parsley and chili flakes. Reserve a portion of the sauce for serving. Place salmon on planks and season with salt and pepper. Grill over medium heat for 15 minutes or until salmon reaches 150ËšF on a meat thermometer, brushing salmon with sauce while cooking. Toss carrots, oil, lemon juice, maple syrup, cumin, garlic, salt and pepper in a large bowl. Place on prepared sheet and bake for 30 minutes. Remove from oven and sprinkle with mint. Serve salmon with reserved sauce and carrots.

Potato Skordalia (σκορδαλιά)

Potato Skordalia (σκορδαλιά)

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Apple Rose Tarts with cream cheese

Apple Rose Tarts with cream cheese

1-2 sheets puff pastry
1/4 cup cream cheese
3 T. sugar
cinnamon
1 apple
1 T. lemon juice
3 T. water

Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips.

Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 375 degrees F.

Peach Custard Ice Cream with Fresh Peach Compote

Peach Custard Ice Cream with Fresh Peach Compote

1 1/2 C. whipping cream
1 C. half and half
3/4 C. sugar
5 large egg yolks

1 pound peaches, peeled, sliced
1/4 C. light corn syrup
1/2 tsp. vanilla extract

4 large peaches, peeled, sliced
1/2 C. Essencia (orange Muscat wine) or late-harvest Riesling
1/2 C. sugar
2 tsp. fresh lemon juice

For ice cream: Bring 1 C. cream, half and half, and 1/2 C. sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours. Place peaches, corn syrup, and 1/4 C. sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 C. cream. Process custard in ice cream maker according to manufacturer’s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.) For compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.

Uses for Salad Dressings

Uses for Salad Dressings

To easily marinate chicken breasts, use bottled Italian salad dressing. It contains a combination of oil, vinegar, and salt that is similar to many poultry marinades. Caesar salad dressing is particularly good.

For Creole-style boiled shrimp, combine bottled Caesar salad dressing, Worcestershire sauce, unsalted butter, paprika, and thyme in a saucepan. Bring to a boil then add shrimp. Cook the shrimp until pink and cooked through, then serve hot over white rice.

For easy turkey “London broil,” pour 1 C. bottled Italian salad dressing into a zip-close bag. Add a 2-pound boneless butterflied whole turkey breast (turkey London broil) and marinate in the refrigerator for 4 to 8 hours. Preheat a grill to medium. Meanwhile, remove the turkey from the marinade and let stand at room temperature for 15 minutes. Grill the turkey until the thickest section of meat feels firm when pressed and registers 170°F on an instant-read thermometer, 8 to 10 minutes per side. Let rest for 2 minutes before slicing. Cut into 1/4-inch-thick slices.

To lend robust flavor to a creamy soup, stir in some bottled blue cheese salad dressing toward the end of the cooking time.

To make a quick filling for a sandwich wrap, mix together 2 drained cans of oil-packed tuna, 1 drained and rinsed can (15 oz.) small white beans, 1/3 C. bottled Italian vinaigrette, 2 sliced scallions, and 1 tsp. chopped fresh parsley. Roll up in large tortilla wraps and cut each in half crosswise before serving.

For a quick blue cheese baste and sauce for grilled poultry, mix together 1 C. bottled blue cheese salad dressing and 1/4 C. bottled Italian salad dressing. Divide the dressing mixture between two bowls. Brush 1 pound poultry cutlets (each about 1/4 inch thick) with the dressing mixture from one bowl. Grill or broil the poultry on an oiled grill grate or broiler pan 4 inches from a hot fire or heating element until firm and the juices run clear when the meat is pierced with a fork, 2 to 3 minutes per side. Serve with the dressing mixture in the other bowl.

To give roast beef or corned beef sandwiches a flavor lift, spread bottled Russian salad dressing on rye bread and top with some prepared horseradish before adding the beef.

For an easy sweet-and-sour glaze, melt 6 tsp. apricot jelly in a small saucepan over low heat, stirring often. Mix in 1 C. bottled French salad dressing and 1 package (1 oz.) dry onion soup mix. Use as a glaze for baked chicken, roast turkey, roast pork, ham, baked pork chops, spareribs, beef ribs, or meatballs.

To make extra-crispy oven-fried chicken that is low in fat and high in flavor, toss 4 pounds skinless bone-in chicken parts with 1 C. bottled reduced-fat French salad dressing. Cover and marinate in the refrigerator for at least 1 hour or overnight. Pulverize 3 C. unsweetened cereal flakes (such as cornflakes) until finely ground and place into a 1-gallon zip-close freezer bag. Lift the chicken from the marinade and toss in the bag until well-coated with the crushed cereal. Place the coated chicken in a nonstick glass or ceramic baking pan. Bake at 450°F until the thickest portion registers 170°F on an instant-read thermometer and the juices run clear when the chicken is pierced with a fork, 45 to 50 minutes.

For an alternative to garlic bread, combine 2 C. shredded Monterey Jack cheese and 3/4 C. bottled ranch salad dressing in a medium bowl. Cut a 1-pound loaf of French bread in half lengthwise, brush with melted unsalted butter, and broil 4 inches from the heat until golden brown. Spread the cheese mixture onto the bread and bake at 350°F until the cheese is melted, 10 to 15 minutes. Sprinkle with minced fresh parsley, cut into 1 1/2-inch slices and serve.

Uses for Pesto Sauce

Uses for Pesto Sauce

To get out of the mayonnaise and mustard rut, use pesto as a sandwich spread. Pesto lends terrific flavor to chicken sandwiches and Italian subs.

For basil mashed potatoes, stir in 1 to 2 tsp. pesto along with the other ingredients in the mash.

To bring Dr. Seuss to the breakfast table, make green eggs and ham by stirring 1 to 2 tsp. pesto into scrambled eggs before cooking. Serve with Canadian bacon.

To add bright flavor to lasagna or stuffed pastas, like ravioli and manicotti, stir pesto into the ricotta cheese in the filling. Try adding other high-flavor ingredients, too, like sun-dried tomatoes, sausage, prosciutto, and oil-cured olives.

To give brothy soups such as chicken noodle an extra shot of flavor, stir in a little pesto at the end of the cooking time. Pesto also works in almost any vegetable soup for a last-minute flavor boost.

For an aromatic and rich-tasting roast turkey, rub prepared pesto under the skin and in the cavity of a whole turkey. Stuff the turkey cavity with cut-up lemons and onions. Rub the outside of the turkey with some butter, and roast. Make a pan gravy out the drippings, adding a little pesto to the gravy as well.

When you want roasted potatoes to taste bolder, stir in 1 to 2 tsp. pesto into the spuds right after they come out of the oven.

For a no-fuss crust on roasted lamb, pork, or beef, slather prepared pesto over the surface before roasting. The oil in pesto bastes the meat as it cooks, keeping the meat moist, and the garlic, basil, and Parmesan cheese add fantastic flavor.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Honeyed Ginger Cardamom Apricots

Honeyed Ginger Cardamom Apricots

Juice of 1 lemon
1 quart plus 1 1/2 C. water
2 lbs apricots
3/4 C. honey
1-inch piece ginger, peeled and thinly sliced
8 cardamom pods, crushed

In a large bowl mix juice of one lemon and 1 quart of water. This will be your anti-browning solution to maintain the vibrancy of the apricots after they’re canned. Half and pit apricots and drop them in the lemon solution until ready to can. In a small saucepan, bring honey and 1 1/2 C. water to a boil, whisking to make sure honey dissolves completely. Working with hot, sterile pint jars, divide ginger slices between 4 jars and add 2 crushed cardamom pods to each. Pack jars with apricot halves, cut side down. Apricots should be tightly packed but not crushed. Ladle over hot syrup, leaving 1/2 inch headspace. Remove air bubbles with a wooden chopstick, apply lids and screw on bands until finger tight. Process in a boiling water bath for 35 minutes.

Cherry Preserves

Cherry Preserves

2 lbs cherries, pitted (6 C.)
1 (3 1/2 ounce) box pectin
1⁄4 C. granulated sugar
1⁄2 tsp. butter
3 C. sugar

Sterilize your jars and keep them hot while you’re cooking the preserves. Place cherries in a large, heavy duty dutch oven. Combine pectin with 1/4 C. sugar; stir into cherries, Add butter. Bring to a full boil, stirring, over high heat. Add 3 more C. sugar and return to a boil , stirring constantly, boil 1 minutes. Remove from heat; skim off foam. Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4″ headspace. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals. Place lids and screw on bands fingertip tight. Process in a boiling water bath for at least ten minutes, depending upon your altitude. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

Mango Preserves with Ginger and Lime

Mango Preserves with Ginger and Lime

6 ataulfo mangos, medium ripe (these are sometimes called “Champagne mangoes”)
2 C. sugar (or enough to equal half the measure of diced fruit)
1½ T. minced fresh ginger
1 juicy lime

Peel the mango and cut it into ½-inch dice. The easiest way to do this is to cut the flesh in a grid pattern while it is attached to the large pit, and then scrape the diced pieces from the pit into a bowl. Measure the mango and place it in a large saucepan along with sugar about half the measure of the fruit (I had 4 C. mango and used 2 C. sugar). Add the ginger. Juice the lime and add the juice to the mango. Cut the shell of the lime into quarters and set aside. If there are seeds, place them in a small cheesecloth bag and set aside. You will later add them to the mango mixture to help develop pectin.

Bring the mango and sugar mixture to a simmer over medium heat, stirring to dissolve the sugar. Pour it into a bowl and add the lime peel and seeds, if any. When the mixture is cool, crumple a piece of parchment paper, set it on top and refrigerate the mixture overnight. (If you have aromatic items in the refrigerator, cover the bowl loosely with plastic wrap. Prepare jars for water bath canning. Place a saucer in the freezer. Remove the lime shells and pour the mango mixture into a large, wide, heavy-bottomed saucepan. Bring it just to a boil over medium-high heat, stirring so that the mixture doesn’t stick to the bottom. Reduce the heat to allow the mixture to simmer just below the boiling point for about 25 minutes or until thick. Stir from time to time to prevent the mixture from scorching. Test for gel by placing a couple of drops on the frozen saucer and pushing it with your finger. If the jam wrinkles, the gel will be fine. You can also tell the jam is done by pulling a spoon across the bottom of the pan. If it leaves a clean line, the mixture is well gelled. Process in a water bath canner for 10 minutes after the water comes to a boil. Turn off the heat, remove the canner lid and let the jars sit for 5 minutes before removing them to a counter to sit undisturbed until sealed.

Miso, Salmon and Spinach Soup

Miso, Salmon and Spinach Soup

Miso Paste

8 C. chicken stock
2 inch piece of kombu seaweed (opt.)
1 ½ tsp. grated fresh ginger
1-3 garlic cloves, finely minced
1 C. quinoa, soaked overnight in 2 C. water with 2 tsp. vinegar or lemon juice and rinsed
½ pound salmon fillets (skinless, boneless)
1 bunch of spinach, well rinsed
¼ C. miso (I like white, you can use what you prefer)
2 tsp. naturally fermented soy sauce

Put the chicken stock, optional seaweed, ginger, garlic and quinoa in a large pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa is just soft. Meanwhile wash the spinach. Add the spinach and the salmon and cook until the spinach is wilted and the salmon is just cooked through. Break apart the salmon with two forks into bite sized pieces. Take off of the heat. Put the miso and soy sauce in a C. or small bowl. Add a ladle full of broth from the soup into the bowl and thoroughly mix together. Add to the pot of soup and serve.

Pollo con Queso Tortas

Pollo con Queso Tortas

2 poblano peppers
1 T. vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally (or try Chorizo)
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
4 ounces white cheddar cheese, shredded (about 1 C.)
4 ounces Monterey Jack cheese, shredded (about 1 C.)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Preheat broiler. Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

Pie Crust

Pie Crust

Pie Crust

1/3 – 1/2 C. Shortening
1 C. Flour
Dash of Vinegar

1 C. Flour will make a single pie shell. Use 2 C. flour for two crust pie.
Pie Crust (Double-Crust Pie)

2 C. All-Purpose Flour
½ tsp. Salt
2/3 C. Shortening or Lard
6-7 tsp. Cold Cold Cold Water

In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; toss it gently with a fork. If you over-toss/mix, the dough will be tough. It should be moist enough to hold together, but not wet. Push that to the side of the bowl. Repeat until all the dough is done. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with your hands. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. The dough will not usually be uniform in color. It normally has small white striations from the shortening. It is good to keep the rolling pin VERY cold. Transfer the dough by rolling it carefully around the pin, then un-rolling it into your 9” pie pan. Do not stretch. Trim around edge if necessary.

Cheddar Chive Muffins with Egg

Cheddar Chive Muffins with Egg

2 C. all-purpose baking mix
1/4 C. milk
3/4 C. graded sharp cheddar cheese
1/4 stick butter
1/4 C. chives, chopped
4 soft-boiled eggs, refrigerated

Preheat oven to 375 degrees F. Put cold eggs in a large pot, and cover with cold water one inch above the eggs. Turn stovetop on high heat, and bring to a full rolling boil. Turn heat off and let eggs sit in hot water for 5 minutes. Remove eggs from water with a slotted spoon, and submerge in ice water bath for at least 30 minutes before peeling shells. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tsp. batter into each mold of an oversized muffin pan. Nestle soft-boiled egg into the center of each muffin mold. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are golden.

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce & Ramp Chimichurri Crostinis

Ramp Chimichurri Sauce

1 T. fresh oregano leaves
2 tsp. fresh thyme leaves
1/4 C. fresh parsley leaves
10 ramps, trimmed and cut into 1 inch pieces, leaves included
1 T. white wine vinegar
1/2 C. extra virgin olive oil, or more as desired
Coarse or kosher salt and freshly ground pepper to taste (be liberal)
Pinch red pepper flakes

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water.
Ramp Chimichurri Crostinis

Goat Cheese or Fresh Ricotta
Baguette
Ramp Chimichurri Sauce
Cilantro, for garnish, optional

Slice baguette into slices for bruschetta or crostini. Toast or Grill if desired; you can add olive oil if desired. Spread with cheese, drizzle with Ramp Chimichurri Sauce, sprinkle with cilantro, if desired, and serve.

Raised Doughnuts

Raised Doughnuts

3 1/4 C. Flour
1/2 tsp. Nutmeg
1 tsp. Salt
3/4 C. Sugar
1 pkg. Yeast, softened in 1/4 C. warm water
1 C. Scalded Milk
2 T. melted Shortening
1 Egg, beaten

Sift together dry ingredients. Beat together wet ingredients; add to dry ingredients and mix well. Let dough rise to double bulk. Roll to 1/2″ thickness, cut with doughnut cutter, and let rise again 45 minutes to an hour. Deep fry until lightly browned.

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).

Spicy Tomato Jam

Spicy Tomato Jam

10 lb. tomatoes, cored and finely chopped
5 C. sugar
1 C. fresh squeezed lime juice
1 T. ground ginger
2 tsp. cinnamon
1 tsp. cloves
2 T. sea salt
2 T. red pepper flakes

Combine all, bring to a boil. Simmer and let reduce by at least half, stirring regularly to prevent the pot from scalding. Puree the mixture a little with an immersion blender; you still want it to be a bit chunky. Continue simmering until it reduces by half again and becomes a sticky jammy mess. When jam has cooked down sufficiently, remove pot from heat and ladle into hot, sterile half-pint jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands and process in a boiling water bath for 25 minutes.

Pumpkin Pie Cake

Pumpkin Pie Cake

1 lg. can Pumpkin Pie Filling (1 lb. 13oz)
1 C. Sugar
3 slightly beaten Eggs
1 13oz. can Evaporated Milk
3 tsp. Pumpkin Pie Spice
½ tsp. Cloves
1 ½ tsp. Cinnamon
1 tsp. Ginger
Yellow Cake Mix
1 ½ sticks Butter
¾ – 1 C. chopped Pecans or Walnuts

Mix Pie filling, sugar, eggs, evaporated milk, and spices and pour into greased 9 x 13” pan. Sprinkle dry cake mix evenly over pumpkin mixture. Melt butter and drizzle over top of cake mix. Top with nuts and bake at 350 for 50 minutes. Serve warm or cooled with whipped cream.

Homemade Canned Peaches in a Light Vanilla Bean Syrup

Homemade Canned Peaches in a Light Vanilla Bean Syrup

4 lb. (1.8 kg) peaches
1 T. lemon juice
2 C. (400 grams) sugar
1 quart (950 ml) water
1 vanilla bean, sliced lengthwise (optional)

With a paring knife, slice a shallow “x” into the bottom of each peach. Fill a large bowl with cold water and ice. Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches. Fill another large bowl with water and add the lemon juice. Starting with the corners of the “x” on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning. Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup. In a large saucepan, combine the quart of water and 2 C. sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil. Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving ½ inch headspace. Discard vanilla bean. Cover with lids and process for 20 minutes. Let cool completely. Then store in a cool dry place and consume within a year.

Pearl King’s Zucchini Chocolate Cake

Pearl King’s Zucchini Chocolate Cake

1/2 C. Margarine
1/2 C. Vegetable Oil
1 1/2 C. Sugar
2 Eggs
1 tsp. Vanilla
1/2 C. Sour Milk*
2 1/2 C. Flour
3 T. Cocoa
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Cloves
2 C. finely diced Zucchini (not grated)
1/4 C. Chocolate Chips

Cream margarine, oil and sugar; add eggs, vanilla and sour milk. Mix together all dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 13 x 9 pan. Sprinkle top with chocolate chips. Bake at 325 for 40 to 45 minutes.

*Sour Milk: 1 tsp. lemon juice or vinegar + 1/2 C. Milk. Let stand 5 minutes.

Italian Plum Jam with Star Anise

Italian Plum Jam with Star Anise

2 1/2 C. chopped Italian plums
2/3 C. granulated sugar
3 star anise blossoms

Combine chopped plums, sugar and star anise blossoms. Let sit for at least an hour, or until the fruit has gotten quite syrup-y. Put fruit in a medium-sized pan and place over high heat. Bring to a boil and cook for 10 to 15 minutes, until the jam thickens and passes the plate test. Because this jam has such a small yield, you can skip the canning step and just pour it into the jars and pop it into the fridge. Or, you can pull out your small batch canning set-up and put up either one pint or two half pints (all the better to share with your friends!).

Mexican Beer Steamed Clams

Mexican Beer Steamed Clams

1 cup fresh cilantro
2 fresh jalapeno’s thinly sliced
1 lime zested and sliced
3 tablespoons olive oil
1 large yellow onion, small diced
2 cobs corn kernels, cut from the cob
2 pounds fresh clams
1 12 ounce gluten free beer

In a large bowl, place the cilantro, jalapeno’s and lime slices. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sweat until soft and translucent, about 5 minutes. Add the corn, sprinkle with kosher salt and sauté until tender, about 3 minutes more. Add the beer and cook until simmering, 3 minutes more. Add the clams and cover the pan.

Reeses Peanut Butter Chip Chocolate Cookies

Reeses Peanut Butter Chip Chocolate Cookies

1 C. Butter
1 ½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
¾ tsp. Baking Soda
½ tsp. Salt
2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

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.

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

1/2 C. diced bacon (about 3 slices; 3 oz. total)
1 T. olive oil
6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled and thinly sliced
6 T. unsalted butter or margarine
3 T. dry white wine
1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
1/2 C. pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
2 lb. clams in shells, suitable for steaming, well scrubbed under cool running water
1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan. Transfer pan to a 500° regular or convection oven and bake until clams pop open, 12 to 15 minutes. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn’t open. Garnish each serving with a lemon wedge.

Sour Cream Raisin Pie

Sour Cream Raisin Pie

2 Eggs, beaten
3/4 C. Sugar
1 C. Sour Cream
1 tsp. Cinnamon
1/4 tsp. cloves
1/4 tsp. Nutmeg
1 1/2 C. Raisins

Beat together the eggs, sugar and sour cream. Add cinnamon, cloves, and nutmeg. Stir in raisins. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until knife comes out clean.

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Chard and Ricotta Torta

Chard and Ricotta Torta

1 lb. frozen bread dough thawed (see notes)
3 lb. red or green chard (about 3 bunches)
1 T. olive oil
1 T. minced garlic
2 large eggs
3/4 C. part-skim ricotta cheese
6 T. whipping cream
1/4 C. chopped pitted calamata olives
2 tsp. grated lemon peel
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper

Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes. Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute, Add chard and stir frequently until evenly wilted, 12 to 15minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then coarsely chop. In a bowl, mix chard, 1 egg, ricotta, 1/4 C. cream, olives, lemon peel, nutmeg, salt, and pepper. With a lightly floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick. Brush off excess flour. Fit into a 10-inch cheesecake pan with removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add chard mixture and spread level. Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 T. cream to blend. Brush top crust with egg mixture; discard remainder. Bake in a 375º regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.

Yield: 6 to 8 servings
Calories: 314
Fat: 13g
Fiber: 3.8g

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.

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

1-1-1/2 lbs. (about 3/4 kilo) fresh pork belly, cut into slim slices
6-10 cloves garlic, chopped
1 healthy tsp. ground cumin
1 heaped tsp. sweet or hot Spanish pimenton
1/2 tsp. dry thyme or 1 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper
a couple of good jiggers of olive oil to coat
(optional) a splash or more of Spanish sherry vinegar

Note: you’ll also need about 10 pre-soaked bamboo skewers.

Heat a griddle pan or grill to medium high, not screaming hot as pork belly will burn. Brush off most of the garlic from the meat and load skewers so they’re tightly packed. Cook, turning every couple of minutes, until skewers are brown and crispy on all sides, 8-10 minutes total per skewer. Allow meat to rest for up to five minutes, as it will set and be easier to get off the skewers. Serve with patatas bravas or other typical tapas.  Try Mojo Picon for dipping.

Quince Jelly

Quince Jelly

7 quinces
12 C. water

5 C. quince juice
3 3/4 C. sugar
5 tsp. lemon juice

To make the quince juice, core the quince and chop it into rough cubes. Combine quince pieces and water in a large pot and boil until the fruit and liquid turn a rosy color. This can take several hours, so do it when you have the time to wander in and out of the kitchen, keeping an eye on the pot. When it’s done, strain the juice from the pulp (don’t throw the pulp away!). At this point, you can either make the jelly or put the juice in the fridge for a day or two, until you have the time to cook it down. To make the jelly, combine the quince juice, sugar and lemon juice in a large pot (use something far larger than you think is necessary, this jelly bubbles a great deal). Bring to a boil and let it cook until it reaches 220 degrees. When it has reached the appropriate temperature, remove the pot from the heat. Fill jars, wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Let cool undisturbed for at least 12 hours. In the morning, check both the seals and the quality of the set. Because quince has so much innate pectin, it should be quite firm. Eat with cheese or smeared on a slice of cold turkey.

Laurie’s Pina Colada Cake

Laurie’s Pina Colada Cake

1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 C. plus 2 tablespoon rum
1/3 C. vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 C. cream of coconut, 1/2 C. rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator.