Roasted Potatoes and Kielbasa

Roasted Potatoes and Kielbasa

Roasted Potatoes and Kielbasa

 

3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings

2 T. extra light olive oil, or any high heat cooking oil

2 T. minced fresh parsley, or 1/2 T. dried parsley

1 tsp. sea salt

2 garlic cloves, pressed

1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)

 

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.

One Pot Kielbasa Sausage and Rice

One Pot Kielbasa Sausage and Rice

 

2 T. Canola Oil

1 C. chopped Onion

½ C. chopped Bell Pepper

3 cloves Garlic, minced

1 lb. Kielbasa, cut into 1” pieces

1 ½ C. Chicken Broth

¾ C. Rice

1 tsp. Caraway Seed

Salt and Pepper

Parsley, for garnish, optional

 

In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.

 

 

Ginger-Glazed Grilled Carrot and Pea Shoot Salad

Ginger-Glazed Grilled Carrot and Pea Shoot Salad

1 lb. carrots, peeled, halved and chopped to 1-2″ pieces
about 3 C. fresh pea shoots
1 clove garlic, minced
1 T. grated fresh ginger
juice of 1 lime
2 T. light brown sugar
dash of salt and pepper
2 T. extra-virgin olive oil

Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 T. the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. Meanwhile, toss the pea shoots with the remaining T. olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.

Roasted Garlic Bread

Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Canning 3 (or more) Bean Salad

Canning 3 (or more) Bean Salad

6 C. green beans (or mix of green and yellow Beans)
6 C. cooked red beans (or mix of kidney, navy, pinto, etc)
4 C. cooked garbanzo beans
1 large sweet onion, peeled and sliced thin
1 C. diced Celery
2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper)
2 C. white vinegar
1 C. lemon juice
3 C. sugar
1 C. oil
1 tsp. Mustard Seed
1 tsp. Celery Seed
2 tsp. canning salt
5 C. water

Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. (Not really necessary, but will set the color better.) Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinating is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to ½ inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.

Crispy Cereal Treats

Crispy Cereal Treats

Crispy Cereal Treats

Base Recipe:

 

3 T. unsalted butter, plus more softened for pan

1 10-ounce bag mini marshmallows

1 recipe mix-ins (see below)

 

Cocoa Nutty:

 

5 C. chocolate puffed rice cereal, such as Cocoa Krispies

1 C. cocktail peanuts, roughly chopped

½ C. chopped semisweet chocolate

 

Trail Mix:

 

5 C. puffed oat cereal, such as Puffins

½ C. dried cherries or cranberries

½ C. chopped toasted pecans

½ C. toasted pepitas

 

Tropical Breeze:

 

5 C. flaked corn cereal, such as Corn Flakes

½ C. chopped dried tropical fruit, such as mango and/or pineapple

½ C. toasted coconut flakes

½ C. chopped macadamia nuts

 

Berries and Cream:

 

5 C. whole-grain oat cereal, such as Cheerios

¾ C. chopped freeze-dried raspberries

¾ C. chopped white chocolate

 

Grease a 9-inch square baking pan with softened butter. Melt 3 T. butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.  Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Charcuterie Items by Season

Charcuterie Items by Season

Charcuterie Items by Season

Spring

 

Raw snap peas

Radishes

Blanched asparagus

Artichoke hearts

Apricots

Kumquats

Grapefruit

Strawberries

 

Summer

 

Rainbow carrots

Celery

Broccoli florets

Cucumber

Raspberries

Blueberries

Blackberries

Red or green grapes

Watermelon

Pineapple

Peaches

Plums

Tomatoes of all varieties

Anything growing in the garden!

 

Autumn

 

Roasted beets—ruby, striped, or golden

Carrots

Roasted sweet potatoes

Roasted squash

Apples

Pears

Figs

Persimmons

Cranberries

 

Winter

 

Pickled beets

Pickled green beans

Dried fruit

Figs

Tangerines

Mandarins

Oranges

Pomegranates

 

To top off the board and fill in any little gaps, I like to pile on salted or raw nuts, olives, fresh honeycomb, dried fruit, date cakes, and any other sweet and savory bits I may find. Tuck them in and around the other items, letting them spill over which makes it look like a spread fit for royalty. Grainy mustards, honey, chutney, jams, compotes, dips, and preserves are delicious accompaniments to slather on with a slice of cheese and baguette. Pickles, cornichons, pepperoncini, roasted red peppers, and pickled summer vegetables add a briny tang to balance some of the creaminess and sweetness. Use fresh herbs as a vibrant and aromatic garnish too!

Wild Leek Marmalade

Wild Leek Marmalade

A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese. So who cares whether it’s called a jam, relish, marmalade or chutney – point is, it’s delicious!

wild-leek-marmalade2 lb. wild leek bulbs, fresh or thawed frozen
2 T. unsalted butter
1 cup dry sherry
2 cups dark brown sugar
2 cups cider vinegar
2 tsp. mustard powder
2 T. yellow mustard seed
2 tsp. salt
1/2 tsp. freshly ground pepper

Slice the wild leek bulbs crosswise into 1/4 inch long pieces. Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes. Add the sherry and continue to cook until the sherry is reduced by half. Add the rest of the ingredients and raise the heat to medium-high. When the mixture comes to a low boil, reduce the heat slightly and continue to simmer, stirring occasionally, for about 40 minutes. Reduce the heat further, if necessary, to make sure that the bottom does not burn.When the mixture has become thick and bubbly, remove from the heat and allow to cool. Place the wild leek marmalade in a container with a tightly fitting lid and refrigerate for up to a month. Serve with roasted meats and poultry, on sandwiches and with cheese – anywhere you want to add the sweet/sour tangy flavor of wild leeks!

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.

Pumpkin Risotto

Pumpkin Risotto

pumpkin-risotto5 1/2 to 6 cups homemade or low-sodium chicken or vegetable stock
1 cup pumpkin purée (not pumpkin pie filling)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
8 tablespoons (4 ounces) unsalted butter
8 ounces shallots (7 to 8), minced
1 3/4 cups arborio, carnaroli, or vialone nano rice
1 1/2 cups dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth
1 1/4 cups grated Parmesan cheese
6 to 10 large sage leaves, finely chopped (optional)

Place the stock, pumpkin, salt, pepper, and nutmeg in a medium saucepan over high heat on a burner near the one where you’ll be cooking the risotto. Stir to combine and bring to a gentle boil. Reduce the heat to a steady simmer. Set a large saucepan next to the first one on the stovetop, add the butter, and melt over medium heat. Add the shallots and cook, stirring, until they are translucent with a few brown edges, 6 to 7 minutes. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed. Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice. After you have used about 4 1/2 to 5 cups of the stock mixture (this will be about 30 to 35 minutes after you started adding the first 1/2 cup of stock), taste the rice to determine if it is very hard, firm, or al dente. You are looking for al dente, with the grains just a bit toothsome (a little resistant to the bite) but cooked — not hard or powdery. The rice should be enrobed in a creamy sauce and the grains should remain slightly al dente. If it is, you can move on to the next step. But it hasn’t reached that stage, add more stock, this time 1/4 cup at a time, stirring after each addition and tasting once it has been absorbed. It should take about 45 minutes for all of the stock mixture to be added and incorporated, but you might not need all of it, so it’s important to slow down to 1/4 cup at a time and taste every few minutes. Stir in the cheese and sage if using. Serve immediately. Risotto is not a make-ahead dish. Even if you finish it 15 minutes before serving and simply allow it to sit, risotto turns into a paste.

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

 

1¾ C. [249 g] all-purpose flour

¾ tsp. salt

½ tsp. baking soda

12 T. [1½ sticks or 170 g] unsalted butter, at room temperature

1 C. [200 g] granulated sugar

½ C. [100 g] brown sugar

1 large egg

2 T. toasted sesame oil

1 T. water

1½ tsp. pure vanilla extract

3 oz [85 g] bittersweet or semisweet chocolate, chopped into bite-size pieces (averaging ½ in [12 mm] with some smaller and some larger, optional)

Black and white sesame seeds, for rolling

 

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, toasted sesame oil, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate, if using, and mix until combined. Form the dough into 3 oz [85 g] balls (¼ C.). Roll in the sesame seeds, and place 4 cookies an equal distance apart on each sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Nectarine Basil Salsa

Nectarine Basil Salsa

1 ripe, juicy nectarine
1½ T. diced red onion
1½ tsp. minced jalapeno (seeds and ribs removed)
½ tsp. lime juice
½ tsp. honey
1 tsp. sugar (optional)
4 fresh basil leaves

Dice the nectarine. Add sugar if the nectarine isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeño. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored. Just before serving, cut basil into ribbons and sprinkle over the top.

Skillet Hash & Eggs

Skillet Hash & Eggs

3skillet-hash-and-eggs russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
1/2 teaspoon caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced

Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

DIY: Homemade Pectin Stock

DIY: Homemade Pectin Stock

Put 3-4 pounds chopped apples in a non-reactive pan. Add enough water to barely cover apples and bring to a boil. Lower temperature immediately and let simmer until soft, approximately 20-30 minutes. Pour apples and liquid through a fine sieve into a second pot. Without stirring, let this liquid drain overnight. Bring liquid to a boil and cook until it has reduced to half its original volume. Test pectin content (see instructions below) and continue to cook if necessary. Once liquid pectin reaches the desired strength, store it in the fridge or freezer.

Testing the Pectin Level

To determine the amount of pectin in your liquid, put 1 tsp. the liquid on a plate and add 2 tsp. rubbing alcohol to the mix. Swirl the mixture around until clots start to form. It will amaze you, but it will happen: You will know the strength of the pectin by the size of the clots.

You want a fairly large viscous clot to indicate strong pectin. Weak pectin will show up as several small, scattered clumps. If that is the case, bring the liquid back to a boil and reduce further. And toss out the test batch-you don’t want to return that to the pot. Once the pectin reaches the desired strength, refrigerate, freeze, or can it until you make jam. It will keep in the fridge for up to one week.

Using Homemade Pectin

As a general guide, 2/3 C. liquid pectin is enough to set 4 C. low-pectin prepared fruit or fruit juice. Here again, you have room for whimsy. If you use strawberries (low in pectin) alone, use the full amount of liquid pectin. If you throw in a few currants (high in pectin) with the strawberries, use less liquid pectin. If you use half currants and half strawberries, you might not need any liquid pectin at all.

In the end, willingness to learn by trial and error and to love whatever the outcome is what will win the day.

Rosemary Greyhound

Rosemary Greyhound

Rosemary Greyhound

 

Juice of 1 grapefruit

2 T. rosemary needles

½ tsp. honey

1 ounce vodka

Ice

Sparkling water

Sprig of rosemary for garnish

 

Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

Kourabiedes (κουραμπιές) (Greek Celebration Cookies)

1 1/3 C. sifted plain/all-purpose flour
2/3 C. almond flour/almond meal
1/2 tsp. baking powder
1 C. butter
1/3 C. icing confectioners’ sugar
1 egg yolk
2 tsp. brandy
1 tsp. vanilla extract
1/2 C. finely chopped blanched almonds
1/2 C. icing/confectioners’ sugar for decoration

Sift flour and almond meal with baking powder and set aside. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light and stir in finely chopped almonds. Blend in flour mixture, mix to form a soft, smooth dough. Chill 60 minutes or until it can be handled easily. Preheat oven to 325f/170c. Shape level Tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 20 – 25 minutes or until light…do not brown. Cool on rack and dust very generously with confectioners’ sugar. Ensure you dust the whole cookie not just the top. Notes: Don’t skimp on the icing sugar that you dust these little beauties with – the final dusting is equally as important an ingredient as any.

Mexican Lime Curd  

Mexican Lime Curd  

Mexican Lime Curd

 

I’d recommend organic limes for this recipe since you’ll be using the outer peel. If not, you’ll want to scrub them well. Also, just a note that the finished curd is bright yellow, not green. That’s no mistake. The color is influenced more by the egg yolks than the juice or zest.

 

1 T. finely grated lime zest (shiny outer part only, not the bitter white pith)

1 1/4 C. granulated sugar

3 eggs, well beaten

3/4 C. freshly squeezed lime juice from 6 Mexican limes (or ~12 Key limes)

6 T. unsalted butter

Pinch of salt

 

Place a large bowl half-full of ice water near the stove. Next to that, set a wire-mesh strainer nested inside a medium metal bowl. In a medium saucepan, rub the lime zest into the sugar with your fingers until moist and fragrant. Whisk in the beaten eggs and lime juice. Add the butter and salt, and set the pot over medium-low heat. Cook, stirring constantly with a wooden spoon, until the butter melts and the mixture thickens, 5 to 10 minutes. Do not boil. Wait for when the mixture thickens to the consistency of a loose pudding. It should coat the back of a spoon, leaving a distinctive track when you run your finger through it. At this point, remove the pot from the heat. Set the bowl with the strainer inside the ice bath, and quickly pour the curd through the strainer into the bowl, using a rubber scraper to force the curd through the sieve. (The ice bath halts the cooking and the strainer is insurance to remove any overcooked egg proteins that may arise. Be sure to scrape as much of the curd as possible off the underside of the strainer.) Let the curd cool for a half hour before pouring it into small jars. The curd will thicken further and the flavor will intensify as it chills. Keep refrigerated for up to 2 weeks.

Chippewa Bannock

Chippewa Bannock

2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil

Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.

Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

 

15 pounds tomatoes, stems removed

8 T. bottled lemon juice (optional, if canning)

 

Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness. Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed. Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking. When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week. Alternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months.

 

Canning Method: Prepare a boiling water bath and 4 to 6 quart-sized canning jars. Follow the directions above through Step 3. Remove the stockpot from heat. Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace. Stir in 2 T. of bottled lemon juice per jar. Wipe the rims with a towel, then seal with lids and bands. Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed. Properly canned tomato sauce will be shelf stable for at least 1 year.

Radish, Snap Pea, and Burrata Salad with Chives and Lemon

Radish, Snap Pea, and Burrata Salad with Chives and Lemon

1 small bunch radishes
2 C. (160 grams) sugar snap peas
3/4 C. (45 grams) minced chives
1 ball burrata
the juice and zest of 1 very small lemon
olive oil
flake sea salt
black pepper

Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it’s just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 tsp.), and several cracks of black pepper. Serve with bread for mopping.

Rigatoni alla Castellana

Rigatoni alla Castellana

Rigatoni alla Castellana½ C. stemmed dried shiitake mushrooms
1 C. hot water
12 ounces rigatoni pasta
1 T. olive oil
4 slices thick bacon, cut crosswise into 1/4 inch pieces
4 ounces thinly sliced cooked pork (from leftover pork chops or tenderloin)
¼ C. minced shallots
2 cloves garlic, minced
1/4 C. brandy
1 ½ C. heavy cream
1 tsp. chopped fresh thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
3 ounces fresh baby spinach
½ C. grated Parmigiano-Reggiano cheese

Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve ½ C. of the liquid and roughly chop the mushrooms. Set aside. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10-12 minutes (or according to package directions). Meanwhile, heat the oil in a large skillet over medium heat. Add the bacon and sauté until browned and just slightly crisp, but still chewy. Remove the bacon from the pan with a slotted spoon onto a paper towel and set aside. Add the shallots to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the ½ C. reserved mushroom liquid, and ¼ C. brandy, and bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the half of the cheese and stir to incorporate. Add the bacon, sliced pork and spinach and heat just until the pork is warmed through and the spinach is slightly wilted. Drain the pasta and add to the pan with the sauce, tossing well to coat. Divide the pasta between four serving bowls, garnish each with the remaining cheese, and serve immediately.

15 Ways To Doctor A Brownie Mix

15 Ways To Doctor A Brownie Mix

15 Ways To Doctor A Brownie MixLet me make this clear, brownie mix begs you to add your magic to them. Below are some suggestions for you to take a 18 to 21oz brownie mix and improve it greatly.

  • Sprinkle M&M Candies over the top of the brownie mix in the pan before baking. At different times try the plain M&M’s and the Peanut M&M’s. You will end up with some great flavors.
  • Spread Milk Chocolate , White Chocolate , or Peanut Butter Chips over the top of the brownies as soon as they come out of the oven. They will melt over the top of the brownies and you will have a unique brownie. I have taken it a step further some times and mixed all three flavors of chips together and spread them over the top of a just baked pan of brownies. Remember they get spread over your brownies as soon as they come out of the oven.
  • Add 1 T. of Vanilla Extract to the Brownie Mix when you mix up the brownies. Be sure to use real vanilla extract not the imitation stuff.
  • Bake the brownies for 10 minutes less than the time on the box. They should still be fudgy in the center when you remove them from the oven. Spread the top of the cooled pan of brownies with a C. of sweet chocolate chips or butterscotch chips that you have melted on the stove.
  • Buy 4-6 large peppermint patties and chop them up and add them to the brownie mix before you mix it up and bake it.
  • Stir a handful of chopped up mounds bars into the brownie mix as you are mixing it up.
  • Add 1 T. of powdered instant coffee and a pinch of cinnamon to the mix as you are mixing it up.
  • Top a pan of baked brownies with caramel topping , sweetened flaked coconut and chopped sweetened pecans.
  • Swirl softened cream cheese into the batter just before baking the brownies, For a unique twist try using orange or strawberry cream cheese.
  • Stir sliced almonds , chopped dried cherries and a dash of almond extract into the brownies before baking.
  • Make triple chocolate brownies by mixing white , milk and semi sweet chocolate chips into the batter before baking.
  • Add chopped macadamia nuts and white chocolate chips to the batter and drop it by the spoonfuls onto a cookie sheet for wonderful brownie cookies. Bake until crisp at the edges but soft in the centers about 8-10 minutes in a preheated 350 degree oven.
  • Fold a C. of mashed banana into the brownie mix before baking.
    Swab hot baked brownies with Kahlua when they come out of the oven. Just brush it on.
  • For a nostalgic version mix a handful of chopped walnuts and a 1/2 C. of chocolate chips into the brownie batter.

It’s How You Slice a Brownie That Counts

Who says a brownie has to be square. Add some pizazz.

Bake brownies 20-25 minutes and bake them in a pie pan instead of a square pan. Cut them out in wedges instead of squares.
Use a smaller deeper pan for thicker brownies. They’ll bake in about 40 minutes and then cut them out extra-large or smaller for tea parties.
Cut brownies into rounds with a biscuit cutter and sandwich two together with your favorite jam. Dust the top with powdered confectioners’ sugar.
Dust brownie triangles, squares, or rectangles with confectioners’ sugar to jazz them up.
Crumble up brownies and serve them over ice cream.

Cheddar Chive Rice

Cheddar Chive Rice

Cheddar Chive Rice

 

1 c. uncooked rice

2 c. low-sodium chicken broth

1/4 tsp. garlic powder

freshly ground black pepper to taste

1/4 c. shredded cheddar cheese 2% milk cheese works great

3 green onions sliced thin

 

Add rice, chicken broth, garlic powder, and a few grinds of black pepper to a small saucepan. Bring to a low boil over medium-high heat. Stir, cover, and reduce heat to low. Cook rice 20 minutes (adjust cooking time according to package directions if using brown rice or quinoa). When done stir in cheese and green onions before serving.

Uses for Jams & Jellies

Uses for Jams & Jellies

To spruce up store-bought coleslaw, stir in some orange marmalade and toasted chopped almonds.

To balance the flavor of tomato sauce, stir in 1/4 C. grape jelly for every 4 C. homemade sauce. The sweetness of the jelly helps to balance the acidity of less-than-perfect tomatoes.

To make muffins with a surprise inside, spoon 2 tsp. muffin batter into each muffin cup. Make an indentation in the muffin batter with the back of a spoon and ladle in 1 tsp. jam, marmalade, or preserves. Spoon the remaining batter over the jam in each muffin C.. Bake as directed in the recipe.

To make overnight stuffed French toast, cut 1 loaf Italian bread crosswise into 8 to 10 slices that are each about 1 1/2 inches thick. Cut a slit through the top crust of each slice to form a deep pocket. In a medium bowl, mix together 1 package (8 oz.) cream cheese, 2 tsp. confectioners’ sugar, and 1/2 tsp. almond extract. Spread the cream cheese mixture equally inside the bread pockets, then spread 1/2 to 3/4 C. strawberry, raspberry or cherry preserves equally inside the pockets, opposite the cream cheese. Lay the stuffed bread in a single layer in a shallow 4-quart baking dish (roughly 15 x 10 inches). In a medium bowl, combine 5 eggs, 1 1/2 C. light cream or half-and-half, 1 tsp. vanilla extract, 1 tsp. confectioners’ sugar, and a pinch of salt. Pour evenly over the bread, tilting the pan and swirling the egg mixture to completely saturate the bread. Cover and chill in the refrigerator overnight. In the morning, bring the bread to room temperature, then cook in unsalted butter or oil on a griddle until golden brown on both sides, 3 to 5 minutes per side. Serve with maple syrup.

To make a quick glaze for baked or grilled chicken, mix together cherry preserves and fresh orange juice. Brush onto the chicken before baking or during the last 5 minutes of grilling to create a glaze.

For a quick carrot slaw with a twist, combine 3 C. pre-shredded carrots, 1/2 chopped red onion, 1/4 C. golden raisins, 1 tsp. orange marmalade, 1/4 C. olive oil, 3 tsp. capers, 3 tsp. red-wine vinegar, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper.

For sweet and savory slow-cooked brisket, put a 3-pound brisket in a slow cooker, in one or two pieces. In a medium bowl, combine 1 C. ketchup, 1/4 C. grape jam, 1 envelope onion soup mix, and 1/2 tsp. freshly ground black pepper. Add the mixture to the slow cooker, making sure the meat is well-coated. Cover and cook on low until the meat is tender, 8 to 10 hours.

To thicken a vinaigrette, whisk in a few tsp. orange marmalade, apricot jam, or raspberry preserves.

For a quick filling for thumbprint cookies or nut rolls, mix together raspberry jam and almond extract.

To pull together a fresh strawberry dessert sauce, melt 2 tsp. strawberry preserves over medium heat. Add 2 tsp. brandy, a pinch of salt, and 1 pint sliced strawberries. Cook until the berries begin to fall apart. Cool, then serve the sauce over cake or ice cream.

For an easy cherry marinade for grilled chicken, combine:

1/4 C. cherry preserves
2 tsp. olive oil
6 oz. black cherry soda
1/2 tsp. salt
2 tsp. fresh lemon juice
1/4 tsp. ground cinnamon

Add to the mixture 2 pounds of boneless, skinless chicken breasts or thighs and marinate in the refrigerator for 4 to 8 hours. Grill or broil the chicken, then bring the marinade to a boil in a saucepan. Add another 6 oz. black cherry soda, a drained can of dark sweet Bing cherries, and boil for 5 minutes. Dissolve 1 tsp. cornstarch in 1 tsp. cold water and stir into the marinade until thickened. Serve with the chicken. Some grated orange zest makes a nice touch.

For a wonderful sauce for salmon or chicken, mix 1 part blueberry or raspberry jam into 2 parts barbecue sauce. Spoon a layer of the sauce over the salmon or chicken and broil until finished. Spoon a little more sauce over the salmon or chicken before serving.

For a simply outstanding glaze for roasted or grilled leg of lamb, use red currant jelly mixed with fresh orange juice.

To stir up a quick glaze for barbecued ribs, combine 2/3 C. apricot preserves, 2 tsp. Dijon mustard, 1 tsp. toasted sesame oil, and 1/4 tsp. cayenne pepper in a saucepan. Simmer over low heat for 5 minutes, then brush onto the barbecued ribs during the last 10 minutes of cooking.

For an easy apple glaze for pork, combine 1/4 C. apple jelly, 2 tsp. fresh lemon juice, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground allspice. Place 1 pork tenderloin in a small roasting pan and brush with half of the apple-jelly mixture. Roast in a 375°F oven until the center registers 155°F on an instant-read thermometer and the juices run clear, about 25 minutes. Let stand for 10 minutes. Meanwhile, on a broiler pan, arrange 2 cored and thinly sliced red apples and brush with the remaining apple-jelly mixture. Broil 5 inches from the heat until the apple slices are tender, about 5 minutes. Serve with the sliced tenderloin.

To make an easy orange sauce for fruit desserts or cheesecake, boil 3 C. fresh orange juice until reduced to 1 1/2 C., then stir in 1/2 C. orange marmalade and 1/4 C. firmly packed brown sugar. Thicken with a mixture of 1 tsp. cornstarch dissolved in 1 tsp. fresh lemon juice.

To make upside-down muffins, spoon 1 1/2 tsp. your favorite jam or preserves into the bottom of each greased muffin C. in the pan. Top with your favorite muffin batter and bake as directed in the recipe. Run a knife around the sides and invert the muffins onto a rack to cool.

To make a glaze for Brie cheese, stir together 1/2 C. strawberry or cherry preserves, 1/2 tsp. grated lemon zest, and 1/4 tsp. almond extract. Spread over the wheel of Brie and bake at 350°F until the cheese just begins to melt, 12 to 15 minutes.

For a jump-start on cold strawberry soup, combine strawberry preserves and buttermilk as the base.

For a dessert of strawberries with warm rhubarb sauce, cook 1 pound frozen, cut-up rhubarb and 1/2 C. sugar in a saucepan over medium heat until the rhubarb is softened, about 10 minutes. Stir in 1 C. strawberry preserves. Serve warm over 1 1/2 pints sliced strawberries. Garnish with sour cream or whipped cream, if you like.

To doctor up plain yogurt, stir in strawberry, raspberry, or blueberry jam. It’s both cheaper and healthier than buying yogurt C. that are premixed with “fruit at the bottom.”

For an easy cake filling, mix 1/2 C. your favorite jam, jelly, or preserves with 1 tsp. brandy or liqueur and microwave until the mixture can be stirred smooth.

To quickly glaze a fruit tart or cheesecake and give it a pretty sheen, melt some red currant jelly in a microwavable bowl. Brush the melted jelly over the top of the fruit tart or cheesecake.
Uses for Ketchup

To make real Russian dressing, whisk together 1/4 C. mayonnaise, 1/4 C. sour cream, 2 tsp. ketchup, and 3 tsp. fresh lemon juice. Then, to be truly authentic, fold in 2 tsp. red or black caviar (remember— salmon eggs are very reasonably priced if you don’t want to splurge on the serious stuff).

For a basic sweet-and-sour stir-fry sauce, dissolve 1 tsp. cornstarch in 1 tsp. cold water in the bottom of a medium bowl. Stir in:

1/3 C. rice vinegar
1/2 tsp. finely chopped fresh ginger
3 tsp. ketchup
2 1/2 to 3 tsp. dark brown sugar
1/2 garlic clove, minced
1 tsp. rice wine or dry sherry

Add the sauce to the hot wok or skillet at the end of stir-frying and cook until thickened, about 1 minute. This sauce tastes great with chicken, pork, and seafood.

To make an easy braising liquid for beef brisket, mix 2 1/2 C. ketchup with 2 1/2 C. beef broth. Scatter 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper over 2 to 3 pounds of beef brisket. Brown the brisket in a Dutch oven in 1 tsp. vegetable oil. Remove the brisket and sauté 2 large chopped onions in the pan. Add the ketchup mixture and simmer for 2 minutes. Add the brisket, cover, and simmer until the meat is fork-tender, about 2 hours. Skim the fat from the gravy, then slice the meat and serve with the gravy.

Bennigan’s Hot Bacon Dressing

Bennigan’s Hot Bacon Dressing

Bennigan's Hot Bacon Dressing2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 T. Dijon mustard
1 1/2 T. Cornstarch
1 T. Tabasco (optional)

Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.

Apple Cinnamon Cake

Apple Cinnamon Cake

Apple Cinnamon Cake

 

1 box spice cake mix

1 21-ounce can apple pie filling

3 eggs

3 tablespoons sugar

1 teaspoon ground cinnamon

Frozen whipped cream

 

Preheat oven 350 F. Grease bottom of 13-by-9 pan. In a large bowl, beat dry cake mix, pie filling, and eggs with electric mixer set on low for 2 minutes or until batter is thick. Spread half of batter in prepared pan. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over batter in pan. Bake 32 to 36 minutes or until an inserted toothpick in the center comes out clean. Cool completely. Serve with a dollop of whipped topping. Makes 12 servings.

Artichokes with Lemon and Mint

Artichokes with Lemon and Mint

12 fresh artichokes, small (baby) or medium sized
1 lemon
1 garlic clove
1-3 sprig of fresh mint
1 red or green chile (optional)
100 ml. Extra virgin olive oil
Salt and pepper

Peel the lemon keeping the rind in one piece. Prepare a large bowl with water and the juice of the lemon. Peel the artichokes leaving the hearts clean with the inner tender leaves. Place the artichoke hearts in the bowl with the sprig of mint and leave them soaking for 20 min.  (When peeling the artichokes place them immediately in the water with lemon. It will prevent the peeled artichokes to turn brown)  Rinse several times and dry the water out using a salad spinner. Arrange the artichokes at the bottom of your pan with the tails upwards. Add salt and pepper and add the garlic clove, lemon rind, mint, and chile (if used) among the vegetables. Add olive oil and the same amount of water (until the artichokes are covered half size by the liquids). Cover with the lid and simmer gently for 20 minutes. Serve this dish dressing the plate with the cooking juice. It is scrumptious!

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Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

 

1 tomato large

2 T. Parmesan cheese shredded

2 T. Mozzarella cheese or Fresh Mozzarella pearls

4-8 fresh basil leaves

1/2 tsp. coarse sea salt

 

Slice the tomatoes into 1/4″ slices and lay in air fryer basket. Top each slice with one basil leaf and enough cheese to cover the top. Air fry at 350 for 5 minutes, until the cheese is melted and bubbly. Lightly sprinkle with coarse sea salt and serve

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Mulberries are super-abundant in June and July, and not bad to eat. But that’s just it—they’re not bad. I’d always felt there was a way to get more flavor out of them but got bogged down with the idea of dealing with those pesky stems. The answer to my mulberry question came one June evening as my wife and I were sitting on the back porch at the home of our friends, Joe and Cecilia O’Brien, in southwest Wisconsin. The trees on the bluffs behind them swayed, and the light of evening was just coming on. It was also the height of mulberry season and one of their lovely children had just picked a bucketful. When Cecilia explained these were destined for syrup, my ears perked up. And when I heard there was no stem-pulling or pectin involved, I got out my notebook double-time. Here was the perfect way to deal with mulberries: amping up their flavor with minimal work. Mulberry syrup is great, served warmed, over French toast or pancakes with some crisp sausage or bacon on the side.

 

1 quart fresh-picked mulberries, rinsed

1 cup of sugar, or more as needed

 

Put mulberries and sugar in a heavy saucepan. Cook down until berries are reduced to a loose syrup. Put through a strainer; discard solids and return strained syrup to pan. Cook, stirring occasionally, until syrup reaches desired consistency. Test and add more sugar if you like it sweeter. Store in sterilized jars and refrigerate. You can also freeze mulberry syrup as you would containers of freezer jam.

Zesty Pickled Brussels Sprouts

Zesty Pickled Brussels Sprouts

2 lb. Brussels Sprouts, trimmed and cut in half
5 1 pint Canning Jars with Lids and Rings
5 cloves Garlic, divided
1 ½ tsp. Red Pepper Flakes, divided
5 C. Water
5 C. Distilled White Vinegar
7 tsp. Pickling Salt

Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 tsp. red pepper flakes in each jar. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

Leche Asada

Leche Asada

Leche Asada1 quart milk
1 lemon, zest cut off in ½ inch wide strips
2 cinnamon sticks
4 eggs
½ C. sugar

Preheat oven to 350 degrees. Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium high heat, then reduce heat to low and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes. Gently beat eggs and sugar together, until the sugar has dissolved. Slowly beat in 1 C. of the hot milk, a little at a time, into the egg until it has been incorporated. Stir the egg mixture back into the hot milk, and mix until well combined. Remove the lemon zest and cinnamon sticks. Pour the milk/egg mixture into a baking dish. Baked in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

Porcini Yorkshire Pudding

Porcini Yorkshire Pudding

Porcini Yorkshire Pudding

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) porcini powder

1 tsp (5 mL) chopped fresh rosemary

salt and pepper, to taste

1 cup (250 mL) milk

4 eggs

1 cup (250 mL) duck fat (or bacon fat or grapeseed oil)

 

Preheat the oven to 375°F (190°C). In a mixing bowl, combine the flour, porcini powder, rosemary, salt, and pepper. Make a well in the centre and add the milk and eggs. Whisk gently until a smooth batter is formed. Set aside to rest while preparing the baking tins. In a muffin tin, add about 1 tablespoon (15 mL) of duck fat to each compartment. Place on a baking sheet and place in the oven. Heat for 10 minutes; the fat should be quite hot and almost smoking. Pour the batter into the hot fat, filling each tin about three-quarters full. Place in the oven and cook for 20 minutes with the door closed. Do not open the door until the puddings have risen and are firm.

Curried Chicken & Mango Rice

Curried Chicken & Mango Rice

1 C. Rehydrated Mango, diced (This will likely have to sit a few hours, so start this first!) You CAN use the mango still dried, and it will soften a little bit while it cooks, but will still be pretty chewy. If you do this, add an extra ½ C. liquid with your rice in the skillet.

1 tsp. Curry Powder
½ tsp. Salt
¼ tsp. Black Pepper
2-3 C. Canned Chicken
1 C. Chicken Broth (or 1 C. Water + 1 Bouillon Cube)
½ C. Water
½ C. White Wine (or use additional water / broth)
1 C. Long Grain White Rice
1 tsp. Brown Sugar (make your own brown sugar with white sugar and molasses)
1 tsp. dried Parsley (Use 2 tsp. fresh, if you happen to have some in your garden plot)

Combine curry powder, ¼ tsp. salt and pepper and rub gently into the chicken gently to coat it well. In large skillet, combine chicken broth, water and wine with rice. Stir in brown sugar, parsley and ¼ tsp. salt. Stir in mango. Scatter your chicken over the top of the rice. Bring to a boil, then cover and reduce heat to low and simmer for 20-25 minutes. Remove from heat. If liquid is not all absorbed let stand, covered, an additional 5 minutes for remaining juices to be taken up by the rice.

Colombian Ahuyama Soup

Colombian Ahuyama Soup

Colombian Auyama Soup2 T. butter
1 onion, chopped
2 cloves garlic, minced
½ tsp. curry powder
¼ tsp. red pepper flakes
4 ½ quarts chicken broth
2 ½ pounds butternut squash, peeled and cubed
¼ tsp. ground nutmeg
1 tsp. Worcestershire sauce
1 T. creamy peanut butter
½ C. light cream

Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes. Stir in the chicken broth and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blend or food processor; blend until smooth. Slowly pour in the cream. Reheat soup if necessary, but do not boil. Makes 10 servings