Horseradish Dill Schmear
Horseradish Dill Schmear
8 oz. whipped cream cheese (about 1 C.)
½ C. finely chopped fresh dill
¼ C. prepared horseradish Kosher salt
Mix cream cheese, dill, and horseradish in a small bowl; season with salt.
One-Egg Cake
2 C. Cake Flour
2 Tsp. Baking Powder
¼ tsp. Salt
¼ C. Shortening
1 Egg
1 C. Sugar
1 tsp. Vanilla
¾ C. Milk
Sift dry ingredients together. Cream shortening and sugar until fluffy. Add egg and vanilla and beat well. Add dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into 2 greased 9†pans and bake at 350 for 30 to 35 minutes. When cool, fill with jam in between the two layers and sprinkle with powdered sugar.
Avocado Health Information
Whole-wheat Spaghetti with Chard and Ricotta
1 lb. dried whole wheat spaghetti
2 tsp. olive oil
1 1/2 T. minced garlic
1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
1 container (15 oz.) low-fat ricotta
1/3 C. chopped roasted, salted pistachios
1/2 C. freshly grated pecorino or parmesan cheese
1 1/2 T. grated lemon peel
1 T. lemon juice
Salt and pepper
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 C. pasta-cooking water. Return spaghetti to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 C. of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 C. reserved pasta-cooking water, and salt and pepper to taste.
Yield: 4 to 6 servings
Calories: 430
Fat: 11g
Fiber: 11g
24 Street Spritz
24 Street Spritz
An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.
4 celery stalks, chopped
1 C. sugar
¼ C. celery seeds
1½ C. gin
⅓ C. fresh lemon juice
Seltzer or club soda
8 celery heart stalks (from 2 bunches)
8 lemon wedges
CELERY SYRUP: Bring celery, sugar, celery seeds, and 2 C. water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer). Syrup can be made 2 weeks ahead. Cover and chill.
COCKTAIL: Stir gin, lemon juice, and 1 C. celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
Classic Roast Canvasback with Fried Hominy
There is no substitute for canvasback duck. It is a unique taste in the animal world, one you cannot replicate with a domestic duck or even another worthy wild duck, like a mallard or pintail. That is not to say you cannot do this with any of these lesser stand-ins, but be prepared to be in awe when you finally get the chance, someday, to taste the real thing.
As for the other things on this plate, white hominy grits are easily bought in much of this country, but California (where I live) is not one of them. So I use polenta instead. Any breadcrumbs are fine. For the fat I went authentic and fried the little cakes in lard, but I would only recommend this if you can get fresh-rendered lard. Never use the hydrogenated stuff that needs not be refrigerated. Use butter instead. Keep in mind you need to make the hominy a few hours ahead to let it cool.
Red currant jelly is sold in many supermarkets, but you can use any red fruit jelly really. I used chokecherry syrup from Montana, but cherry syrup or jelly would be ideal, as would cranberry jelly or syrup. You are looking for red and tart.
I use glace de viande for my pan sauces, and so should you. You can either use my recipe for duck demi-glace and make it yourself, or you can buy it online.
Serve this with a bitter green salad, dressed with a light coating of walnut oil and white wine vinegar, and serve with a big, burly red wine. This would be the time to break out the Bordeaux.
1 cup finely ground hominy or polenta
Salt
5 cups water
1 canvasback duck or other whole duck, plucked and gutted
1/4 cup butter or duck fat, divided
1 egg, beaten
1 cup breadcrumbs
1 shallot, minced
1/3 cup red currant jelly or syrup
1 tablespoon Worcestershire sauce
1/4 cup demi-glace (or 1 cup stock reduced to 1/4 cup)
A dash of hot sauce
Make the hominy by bringing the water and about a tablespoon of salt to a boil. Start stirring the water and pour the hominy grits into the water in a steady stream. Turn the heat to low and cook this for at least 20 minutes, and up to an hour, stirring occasionally. Turn out the grits into a loaf pan or other small, high-sided container and let cool for at least 1 hour. Preheat the oven to 500°F, or if your oven won’t get that high, as high as it will go. This would be the time to fire up the pizza oven, if you have one. Pat the canvasback dry with a paper towel and salt the inside. Smear duck fat or butter all over the bird and salt it well on the outside. Let this sit at room temperature for at least 2o minutes, while your oven heats up. Meanwhile, turn the cooled hominy grits out onto a cutting board and slice off the side that had been exposed to air. Cut the rest into shapes of your choice. Get a bowl with your egg ready, and another bowl for the breadcrumbs. Put the canvasback in an oven-proof pan — I use a cast-iron pan — and set the timer for 18 minutes. Once you do this, put the remaining butter or lard into a frying pan and heat it on medium-high. As soon as it is hot, dredge the hominy grits in egg, then the breadcrumbs and fry in the lard until golden. Set aside on a paper towel to drain. At the 10-minute mark of roasting, baste the canvasback with some butter or duck fat. When it is done to your liking, take the duck out, remove it from the hot pan and set it on the cutting board tented loosely with foil. A medium-rare duck will be about 18 minutes, medium 20-22, and don’t go past 25 minutes unless the canvasback is really fatty. Domestic ducks will need this extra time. Look for a temperature in the breast of about 135-140°F. As the duck is resting, make sure you have at least 2 tablespoons of fat in the pan you roasted the bird in. Set this on the stove over medium heat. Be careful, as the pan will be hot. Add the shallots and sauté for 2 minutes, or until they begin to brown. Add the remaining sauce ingredients and any salt if needed. Bring this to a rolling boil and let it cook down until a wooden spoon dragged through it leaves a noticeable trail. You want a thick consistency, but not so much as syrup or gravy. Carve the canvasback (save the carcass for duck stock) and add any juices to the sauce. Pour some sauce on the plate, add a hominy cake or two and top with the duck. Serve at once.
Nettle Flan
Softened butter for the ramekins or flan molds
½ to 1 lb. fresh young nettle leaves (depending on how much nettle you desire, I generally use about ¾ lb.)
4 large fresh farm eggs
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of freshly grated nutmeg
1/3 C. chopped chives
4 fresh sage leaves
1/3 C. grated Pecorino Romano or Parmesan cheese
2 C. heavy cream
Preheat the oven to 275° F and place the rack in the center position. Butter six 8-oz. ceramic ramekins, glass custard C. or glass canning jars. Cook the nettle leaves in a large pot of boiling salted water until tender, about 2-3 minutes. Drain thoroughly, rinse under cold water until cool enough to handle, then with your hands, squeeze out as much water as possible. In a small bowl, whisk the eggs, salt, pepper and nutmeg together until blended. Combine the squeezed nettles, chives and sage in a food processor and process until finely chopped. Add the egg mixture and grated cheese and process until the mixture is extremely smooth, about 3 minutes. Add the cream and process until thoroughly incorporated, about 30 seconds. Divide the nettle mixture among the prepared ramekins. Set the ramekins in a large baking dish so they don’t touch each other. Place the dish on the oven rack and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the centers are firm to the touch, about an hour. Remove the baking dish from the oven and let the flans cool in the water for 10 minutes. Run a thin-bladed knife around the sides of the ramekins and invert the flans onto serving plates. Serve with a light tomato sauce or a simple green salad and a little grated or shaved cheese over the top if desired.
Strawberry-Rhubarb Salad with Mint and Hazelnuts
Strawberry-Rhubarb Salad with Mint and Hazelnuts
½ C. blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 T. sugar
1 T. Cointreau or fresh orange juice
1 T. fresh lemon juice
2 pounds strawberries, hulled, quartered
¼ C. torn fresh mint leaves
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
Pan-Roasted Rabbit
1 medium Rabbit
3 oz. Bacon, diced
2 sprigs Rosemary
7 cloves Garlic
2/4 – 1 C. White Wine
8 T. EVOO
White Vinegar
Salt and Pepper to taste
Divide rabbit into pieces. Slip into white vinegar for some moments, pat dry with paper towels and place into frying pan without any fat added. Roast for several minutes over medium heat, turning once. Remove from pan and set aside temporarily. Wash and dry pan. Add olive oil to clean pan; add diced bacon and 2 cloves garlic, minced, rosemary and 5 cloves garlic, whole. Return rabbit pieces to the pan. Add white wine, and salt and pepper to taste. Lower the flame to low and continue to cook partially covered (lid ajar) until meat is tender.
Morel Mushrooms
The easiest presentation for the washed and ready morels is just to slice them in half lengthwise and give them a sauté in some butter. Play around with some logical additions, such as:
•finely chopped onion, garlic, or shallots (sauté these in the pan first, then add the mushrooms)
•chopped parsley
•more butter!
•some white wine
•a touch of cream
•a bit of salt or soy sauce as desired.
Sheet-pan Quiche Lorraine
Sheet-pan Quiche Lorraine
5⅓ C. All-purpose flour
1 pound Cold unsalted butter, cut into cubes
1 C. Ice-cold water
1 T. Kosher salt
12 Eggs
2 C. Milk
2 C. Heavy cream
2 C. Onions, sliced thinly
1 C. Bacon, cut into squares
1 C. Gruyère cheese, grated
2 T. Chives, sliced thinly
Kosher salt and black pepper, to taste
For pâte brisée (pie dough): Add flour, butter, and salt to bowl of stand mixer. Using paddle attachment, mix on medium speed until butter forms pea-sized pieces. Start adding ice water and keep mixing until all water is incorporated and dough grabs onto paddle. Be careful not to overmix; you want to see small pieces of butter in the dough as this will ensure a flaky crust. Remove dough from mixer, wrap with plastic wrap, and let rest in refrigerator for 1 hour before rolling out. Remove dough and let sit on counter for about 10 minutes. Then, using a rolling pin on a lightly floured surface, roll dough into a rectangular shape, about 3/16-inch thick. Carefully roll dough onto rolling pin and transfer to a half-sheet (13-by-18-inch) pan. Cut off excess dough and place lined pan in refrigerator for another hour to allow dough to relax. Make quiche filling. Preheat oven to 375 degrees F. Once dough is relaxed and firm, line dough with parchment paper and fill with pie weights or beans, then par-bake pie crust until exposed edges are golden brown. Remove pie weights and prick holes in bottom of crust with a fork to release steam. Place crust back in oven until center is golden brown. Let cool before adding the filling. For quiche filling: Heat a heavy-bottomed pot over medium-high heat. Add cut bacon and cook until bacon is crispy and has rendered most of its fat. Stir in onions, salt, and pepper, and cook until onions are dark brown, about 15 minutes, stirring frequently. Cool bacon-onion mixture. Using a whisk and in a medium sized bowl, beat eggs, then add milk, cream, and cheese. Add bacon-onion mixture to egg mixture. Stir in chives. To make quiche: Preheat oven to 350 degrees F. Pour filling into pre-cooked quiche shell and bake for about 40 minutes, until filling is browned and firm to the touch. Test with a cake tester or small knife in the center. The knife should come out clean when quiche is ready. Allow quiche to cool to room temperature. For best results when cutting quiche into perfect little squares, chill quiche overnight. Carefully remove quiche from sheet pan and transfer to a cutting board. Cut quiche into desired piece sizes and shapes. Reheat individual portions in a 350-degree oven for about 20 minutes.
Everyday Tomato Sauce
¼ C. EVOO
1 large Onion, diced
4 Garlic Cloves, peeled and minced
46oz. can Tomato Juice
29oz. can Tomato Puree
2 6oz. cans Tomato Paste
1 T. each dried Basil, Oregano, and Thyme
2 Bay Leaves
In large saucepot, heat oil over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add tomato juice, puree and paste and stir until blended. Crush basil, oregano and thyme in your hands and add to sauce. Add nay leaves. Lower heat and simmer at least 30 minutes, up to several hours, until thick. When ready to serve, remove bay leaves and add salt and pepper to taste. ¼ tsp. crushed Fennel seeds may be added with herbs, if desired.
Bean & Pea Shoot Stir Fry
This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).
1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)
Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.
Lemon Soufflé Pancakes with Blueberry Compote
Lemon Soufflé Pancakes with Blueberry Compote
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cream of tarter
1 lemon, zested
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup. Blueberry Compote Topping (recommended) – 3 cups frozen or fresh blueberries, unthawed (save a ½ cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor’s Lemon Soufflé Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.
Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms
3 ounces herbed goat cheese
12 zucchini blossoms, rinsed, stamens removed
oil for frying
1 C. all purpose flour
1 C. ice water
salt
Gently place 1 tsp. of goat cheese into the center of each blossom, being careful not to tear the petals. Heat about 1 inch of oil in a skillet over medium-high heat. Until it reaches 350 degrees or until a bit of batter dropped into it begins frying. While you are waiting for your oil to heat up, make your batter by whisking together flour and ice water until a smooth and thin batter forms. Once your oil is hot, carefully dredge the stuffed zucchini blossoms in the batter. Allow any excess to drip off and then fry until golden brown 1 – 2 minutes on each side. You may need to do this in batches so you don’t over crowd the pan. Use a slotted spoon to transfer to a paper towel lined plate, sprinkle with salt and serve immediately.
Baked Sauerkraut with Apples
1 q.t sauerkraut
1/4 C. sliced onion
2 T. butter or bacon drippings
2 or 3 medium-size apples
1 1/2 C. white wine
1/2 C. beef stock or bouillon
1 tsp. brown sugar
1 tsp. celery seeds
Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
Spätzle With Mushroom Gravy
Spätzle With Mushroom Gravy
4 cups all purpose flour
1 tsp salt
1/2 tsp pepper
3/4 tsp nutmeg
6 eggs, beaten
1 cup milk ( more if needed)
1 tbsp olive oil
1 tbsp garlic butter
8oz mushrooms, sliced
3 sprigs fresh thyme, leaves removed from stem
1 tbsp tomato paste
2 tbsp flour
2 cups beef broth
2 tbsp 35% cream
1/4 cup sherry
Place flour in a bowl and combine with salt, pepper, and nutmeg. Make a well in the center and add the eggs and mix well. Slowly add the milk and beat until the mixture is thick, glossy, and has no lumps remaining. Press dough into salted boiling water. Let it cook until it floats to the top, remove with a slotted spoon and place into cold water. Cool, drain, cover and refrigerate. When ready to serve place some olive oil or butter in a sauté pan and cook the spätzle until it begin to brown. Heat the olive oil and garlic butter in a large skillet. Add the onion and sauté until translucent. Add mushrooms and thyme, sauté until golden, adding more olive oil if needed. Stir in the tomato paste and flour, cook for 2-3 minutes. Deglaze the pan with the sherry, scraping up any brown bits from the bottom. Add the beef broth, bring to a boil then reduce to a simmer. Cook stirring occasional until the liquid has reduced by half. Finish by stirring in the 35% cream. Serve over the spätzle with a dollop of sour cream if desired.
Top of the Hill’s Wild Mushroom Grit Cakes with Shrimp
2 grit cakes (recipe at bottom)
1 T. olive oil
1 C. wild mushrooms, sliced
8 shrimp
2 tsp. garlic, minced
2 T. white wine
1/2 C. heavy cream
Kosher salt and pepper to taste
Tomatoes, diced (use as garnish)
Scallions, sliced (use as garnish)
Cashews, toasted (use as garnish)
Get skillet hot. Add oil, mushrooms, garlic shrimp and seasoning. Saute 2 minutes. Add wine to deglaze. Add cream and simmer until sauce has thickened. Place cakes in bowl. Pour sauce to cover. Garnish with tomatoes, scallions and cashews.
For Grits:
1 qt. boiling water
1 1/2 C. yellow grits
2 T. garlic, minced
1 1/2 T. Kosher salt
2 tsp. black pepper
1 C. Parmesan cheese
Bring water to the boil. Drizzle in grits while whisking. Add garlic, salt and pepper. Let simmer approximately 20 minutes until grits are smooth and creamy. Remove from heat and whisk in cheese. Pour out into a baking dish about 3/4-inch thick. Chill to harden. Cut into desired shape. Dredge in flour, egg wash and bread crumbs for frying.
Pea Tips Stir-fried with Garlic Recipe Qing Chao Dou Miao
If you multiply this stir-fry for more people, do it in batches. Otherwise, you’ll not reap the wok-hay benefits and the tips loose a bit of their zest.
6 to 7 oz. pea tips (pea shoots)
6 T. chicken stock
1 tsp. cornstarch
1 1/2 T. rendered chicken or duck fat, or canola or peanut oil
2 or 3 large cloves garlic, minced
Salt
Use your fingers to break off and discard the fine curly tendrils from each pea tip. Then break the pea tip into 3-inch lengths, dropping them into a bowl. Set aside near the stove. (This is a great group task or assignment for kids!) Combine the chicken stock and cornstarch and set aside near the stove. Heat the fat in wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 15 seconds, until aromatic. Add the pea tips and a generous sprinkling of salt. Stir to combine and prevent the garlic from browning. When the pea tips have wilted to about 1/3 of their original volume, about 45 seconds, give the stock a stir, then add to the pea tips. Stir and cook for about 30 seconds, until the liquid has thickened slightly. The pea tips should be now about 1/4 of their original volume, signaling that they are done. Remove from the heat, taste for salt. Transfer to a plate or shallow bowl and serve.
Mushroom Piccata
Mushroom Piccata
1 lemon
4 Tbsp. extra-virgin olive oil, divided
12 oz. mixed mushrooms (such as crimini, shiitake, and/or maitake), cut or torn into large pieces if needed
1 tsp. all-purpose flour or cornstarch
Kosher salt
1 large shallot or 1 small red onion, finely chopped
3 garlic cloves, thinly sliced
½ cup dry white wine
½ cup Castelvetrano or other olives, crushed, pits removed
1 Tbsp. drained capers
2 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
Parsley leaves with tender stems (for serving)
Using a sharp knife, slice lemon into very thin rounds, (aim to get about 6–8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside. Heat 3 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp all over, 6–8 minutes. Season with salt and transfer to a large plate. Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2–3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze in 1 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper. Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated. Top mushroom piccata with parsley just before serving.
Linguine with Sardines, Fennel & Tomato
The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind.
Kosher or sea salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 tsp. red chile flakes, or more to taste
1 C. canned peeled tomatoes with their juice, gently crushed
2 oz. white (dry) vermouth
1 medium lemon, juice and zest
1/3 C. toasted bread crumbs
3/4 pound dry linguine
Bring a very large pot of heavily salted water to a boil. Open the sardine tin and drain a T. or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a T.). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a T. or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You’ll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you’ve added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.
Rosehip Butter
Rosehip Butter
In the Pacific Northwest, wild Nootka roses (and several other wild roses) produce prolific amounts of rose hips. Pick the hips in late fall, once the evenings become cool. A touch of frost is even good for developing the best flavor of the butter
6 cups (1.5 L) water
12 cups (3 L) rosehips, washed and trimmed
4 cups (1 L) granulated sugar juice of
1 lemon
2 pouches (170 mL) liquid pectin (such as Bernardin)
Makes about 6 cups (1.5 L). Heat a heavy-bottomed saucepan over medium-high. Add the water and rosehips and bring to a simmer. Cook for about 10 minutes to soften the rosehips. Purée with an immersion blender or process in batches in a blender. Using a fine strainer, strain the juice from the purée into a bowl. Press the purée with the back of a ladle or spoon to extract all the juice from the rosehips. Measure the juice; you should have about 4 cups (1 L). Add juice to a clean heavy-bottomed saucepan and add an equal amount of sugar. Bring to a boil and add the lemon juice and pectin. Return to a boil, then remove from the heat, and skim off any foam. Ladle the hot liquid into a hot jar to within ¼ inch (0.6 cm) of top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Return the filled jar to the rack in the canner. Repeat for remaining rosehip mixture. When all the liquid is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes. Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day. Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the rosehip butter within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.
Canning Information
Supplies
Canning Jars & Lids
Large Pot for Canning Kettle
Rack for inside Pot
Jar Lifter
Jar Bubbler
Canning Funnel
Basic Steps:
1. Read recipe all the way through
2. Take care of advance processing first (such as overnight maceration)
3. Inspect jars & Lids
4. Boil jars, keep sterilized and warm
5. Set out needed tools
6. Prepare recipe
7. Remove Jars from water, pour a little into a bowl for cleaning rims later
8. Fill Jar with funnel
9. Use Jar Bubbler to remove bubbles
10. Repeat until all are full
11. Clear rims with warm wet towel; top with flat lids. Screw on bands to fingertip tight, do not over tighten.
12. Transfer with jar lifter into water bath canning kettle, water should be 2 inches above top of jars.
13. With water at a full boil, process for length f time determined by recipe.
14. Turn off heat, let jars sit 5 minutes. With jar lifter, transfer jars from pot to a clean kitchen towel, lifting straight up and down; tilting could prevent a tight seal. Jars should have a bit of space between them in a room temperature and non drafty place. Don’t touch jars or lids yet.
15. Jars should PING as they seal. Let them sit undisturbed for 8-24 hours. Gently press in center of lid; it should not move or pop up and down. If it does, then place in refrigerator and use in next few days.
16. Remove canning lid rings and wash dry and label your successfully sealed jars. These should be consumed within a year.
Stuff to remember:
Follow your recipe. Changing the ratios of low acid foods can allow the spread of botulism.
Pull out the jars your recipe calls for, plus one more. Recipe quantities aren’t always exact, depending on moisture content or how much the food is cooked down. If you have extra, you’ll be glad you cleaned that extra jar.
Start timing processing time only after water reaches a full boil.
Make adjustments for altitude. Water boils at a lower temperature at higher altitudes, and food might not reach a safe temperature without longer processing.
Zucchini “Pasta†Salad
Spiralized vegetables, especially zucchini, make a popular alternative to pasta. I especially like it in this “pasta†salad with a creamy avocado dressing. Add more fresh veggies if you have them on hand.
2 medium green zucchini, cut with a spiral slicer
1 C. thinly sliced cucumber
1 carrot, shredded
1 roasted or fresh red bell pepper, chopped
1/4 C. chopped oil-packed or reconstituted sun-dried tomatoes or 1/3
C. cherry tomatoes, halved
2 scallions, minced
1/4 C. pitted kalamata olives
1/4 C. chopped fresh basil
1 ripe Hass avocado, pitted and peeled
1 garlic clove, pressed
1/4 C. olive oil
1/4 C. lemon juice, fresh squeezed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 C. toasted walnut pieces
Place the spiralized zucchini in large bowl. Add the cucumber, carrot, red bell pepper, scallions, tomatoes, olives, and basil. Toss gently to combine. In a blender, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy. Pour the dressing over the salad, add the walnuts, and toss to coat.
BBQ Mix and Match
Pan de Elote con Poblanos, Elote, Tocino, y Queso Cheddar (Skillet Corn Bread with Poblanos, Corn,Bacon, and Cheddar)
6 to 8 slices thick bacon, preferably center-cut
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup packed packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
l/2 teaspoon kosher or sea salt
l/2 teaspoon freshly ground black pepper
4 large eggs
1 cup whole milk
1/2 cup heavy cream
8 ounces cheddar cheese, grated (2 cups)
3 poblano chiles, roasted, peeled, seeded, and diced
2 cups fresh or thawed frozen corn kernels
Preheat the oven to 375 degrees. Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Add the bacon and cook until crispy, about 3 minutes per side. Remove the bacon from the pan, leaving the fat in the skillet, and drain on a paper towel-lined plate. Set the pan aside. In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda, salt, and pepper. Beat the eggs in a small bowl, then whisk in the milk and cream. Whisk the wet ingredients into the dry. Fold in the cheddar cheese, poblano chiles, and corn. Crumble the bacon and fold it in. Pour in most of the bacon fat from the cast-iron pan, leaving about 1 tablespoon in the pan. and combine well. Reheat the skillet and the remaining bacon drippings over medium heat, and when the pan is hot, pour in the batter, scraping in every last bit with a rubber spatula. Transfer to the oven and bake for 30 minutes, or until the corn bread is golden brown and a tester inserted in the center comes out clean. Cut into wedges and serve hot or warm.
One Pan Creamy Lemon Chicken
1T. lemon pepper seasoning
1/4 C. flour
2 1/2 lb. bone-in skin-on chicken thighs, trimmed of excess fat
2T. olive oil
Creamy Sauce
1T. unsalted butter
1/2 medium white onion, chopped
5 cloves garlic, minced
2 tsp. lemon pepper seasoning
2 C. chicken stock, low sodium
2T. unsalted butter, softened
2T. flour
1/2 C. heavy cream
1/2 C. Asiago cheese, shredded
2T. lemon juice, freshly squeezed
3 green onions, chopped, only greens used
Garnish
fresh parsley, chopped
lemon slices
Mix lemon pepper with flour. Dredge the chicken thighs in this seasoning mixture. Heat 2T. olive oil on medium-high heat in a large skillet. Add chicken thighs, skin side down, and cook for about 4 minutes uncovered until browned. Don’t overcrowd the pan. Cook in batches if needed. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove chicken from pan and drain excess fat from the pan. Melt 1T.of butter in the pan. Add chopped onion and cook for 3 minutes. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 2 tsp. lemon pepper seasoning to the skillet and bring to a boil, scraping up any dark bits on the bottom of the pan (the fond). Add the chicken back to the pan, cover, and let simmer for 40 minutes on low heat. Bring a large pot of water to a boil and cook spinach fettuccine 2 minutes less than package directions. Drain and keep warm. When tender, remove the chicken one last time (tent with foil to keep warm). Raise heat to medium. In a small bowl, mash together the softened butter and flour then add this mixture to the sauce, whisking briskly until smooth. Add heavy cream and bring to a boil, then add shredded Asiago and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2T. freshly-squeezed lemon juice and stir in. Top with chopped green onions. Add chicken back to the skillet on top of the sauce and green onions. Simmer 3 minutes to rewarm. Serve over spinach fettuccine, top with chopped parsley and decorate with a few slices of lemon.
Welsh Rarebit with Wild Onions
Welsh Rarebit with Wild Onions
2 T. (30 mL) butter
½ cup (125 mL) finely chopped wild onions
2 Tbsp (30 mL) flour
1 tsp (5 mL) French’s mustard powder (or 1 Tbsp [15 mL] prepared mustard)
1 cup (250 mL) milk
½ cup (125 mL) apple cider (or beer)
1 tsp. (5 mL) Worcestershire sauce
½ cup (125 mL) blue cheese (like Stilton)
½ cup (125 mL) aged white cheddar cheese
salt and pepper, to taste
4 slices good rustic bread
additional chopped wild onions, for garnish
Preheat the oven to broil. In a saucepan over medium-high heat, melt the butter. Add the wild onions and sauté for 1– 2 minutes. Add the flour and mustard powder and whisk until a smooth paste is formed. Add the milk, cider, and Worcestershire sauce. Whisk until the sauce thickens. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Grate the cheeses. Add to the sauce and stir until melted and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Remove from the heat and allow to cool. Toast the bread lightly and place on a baking tray, top with the cooled sauce, making an even thick layer. Sprinkle with the additional raw wild onions. Place under the broiler and cook until the sauce begins to brown and the onions slightly char, about 3– 4 minutes. Serve immediately. Reserve any extra sauce; it makes a great topping for tuna or salmon melts.
Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)
Who doesn’t love a great steak sandwich? This hearty version is one of my boys’ favorites. Simple to make, it packs a punch with the Dijon and garlic marinade, the strong cheese that melts into the bread, and the spicy, bright, salty, extra-hot, lime-soaked chiles toreados and their marinade.
1/4 cup olive oil
1/4 cup soy sauce or Maggi
3 tablespoons Dijon mustard
4 garlic cloves, pressed or minced
1/4 teaspoon freshly ground black pepper or to taste
2 pounds flank steak
6 bolillos. teleras, Portuguese rolls, or small baguettes or 2 or 3 baguettes cut into 4- to 6-inch lengths, split in half
6 thick slices Swiss or Muenster cheese
Matador Chiles
In a small bowl, whisk together the oil. soy sauce, mustard, garlic, and pepper. Place the steak in a large baking dish and pour the marinade over it. Turn a few times to make sure that the meat is completely coated. Marinate for at least 30 minutes, and up to 24 hours. If marinating for more than 30 minutes, cover and refrigerate. Preheat the broiler. Place the baking dish with the meat under the broiler. 3 to 4 inches from the heat, and broil for 5 to 7 minutes per side, depending on how cooked you want it. For medium-rare, 5 minutes per side; for just over medium, the way I like it, 6 minutes on the first side and 7 minutes on the other. (Alternatively, you can grill the meat over medium-high heat on an outdoor grill or a grill pan for 5 to 6 minutes per side, depending on how well done you like it; I go for 6 minutes per side.) Transfer the meat to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the meat against the grain. Preheat the oven to 350 degrees. Place the split rolls on a baking sheet, cut side up. And place a slice of cheese on each bottom half. Bake until the bread crisps and the cheese melts, about 5 minutes. Top the cheese with the meat and let diners spoon on as much of the Matador Chiles, along with their sauce and onions, as they want (or do it for them if you know their tastes). Cover the sandwiches with the top halves of the rolls and serve, with more Matador Chiles on the side.
Baby Arugula and Sprout Salad
2 tsp. extra virgin olive oil
1 tsp. lime juice
1/2 tsp. whole grain mustard
1/2 tsp. honey, or agave syrup
1/8 tsp. salt
pepper, to taste
2 C. baby arugula
4 C. mixed sprouts
1/2 C. pumpkin seeds, toasted
In a medium bowl, whisk together olive oil, lime juice, mustard, honey, salt and pepper until an emulsion has formed and the ingredients have come together. Toss the arugula and sprouts until thoroughly combined. Pour dressing over greens, toss again then sprinkle with toasted pumpkin seeds. Serve immediately.
Rose Petal Scones
Rose Petal Scones
2 1/4 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 cup (1/2 stick) unsalted butter, chilled
1/3 cup pistacchio nuts, shelled, unsalted, and coarsely ground
1 cup heavy cream, chilled
1 tablespoon rose water*
2 tablespoons rose petals, cleaned and finely shredded (organic only – no pesticides)**
1 cup powdered sugar (confectioners’ sugar)
3 tablespoons rose water
1 tablespoon red currant jelly
Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms. When making scones, work the dough quickly and do not over mix. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm. Makes 24 scones. Rose Water Icing Instructions: In a bowl, combine powdered sugar, rose water, and red current jelly until smooth. NOTE: If the icing is to thick, add another teaspoon of rose water.
Chiles Toreados (Matador Chiles)
Chiles toreados are jalapeno or serrano chiles that have been rolled against a work surface. The quick massage helps release their oils from the veins and seeds inside, which store the most flavor and heat. Torear means to compete in a bullfight, which gives you an indication of how fierce the result can be. Interestingly, they are common in sushi restaurants, steak houses, and taquerias specializing in meat grilled on big planchas, or griddles. They are charred in oil, then bathed in a mix of freshly squeezed lime juice and soy sauce, with some slivered or chopped white onion tossed in as well. The lime juice and soy cause them to lose some of their heat, so even though they sound like something to shy away from, I would give them a 4 out of 10 in spiciness.
4 jalapeno or serrano chiles
3 tablespoons canola or safflower oil
1 cup thinly sliced or chopped white onion
1/4 cup plus 2 tablespoons freshly squeezed lime juice
¼ cup soy sauce or Maggi
Roll the chiles back and forth a few times under your palm on your kitchen counter. Heat the oil in a medium skillet over medium heat. Add the chiles and cook, flipping them over every 2 minutes, until deeply browned on all sides. 5 to 6 minutes. Transfer the chiles and oil to a heatproof bowl. Once the chiles are cool enough to handle, remove them from the bowl, remove the stems, and chop; discard the seeds, if desired, though I never do. Return the chopped chiles to the bowl with the oil and stir in the onion, lime juice, and soy sauce until well combined. Let sit for at least 10 minutes and serve.
Fried Eggs with Ramps, Morels and Bacon
Fried Eggs with Ramps, Morels and Bacon
4 ounces (100g) diced bacon
6 ounces morel mushrooms (about 3 cups; 160g), cleaned, trimmed, and cut in half lengthwise
2 tablespoons (30g) unsalted butter, divided
6 ounces ramps (about a dozen ramps; 160g), root ends trimmed, white bottoms separated from green tops
1/2 teaspoon (2.5ml) soy sauce
1 teaspoon (5ml) fresh juice from 1 lemon
1 tablespoon (15ml) canola oil
2 large eggs
Kosher salt and freshly ground black pepper
2 slices hearty buttered toast
Sliced fresh chives, to garnish
Heat bacon along with 1 tablespoon (15ml) water in a medium cast iron or stainless steel skillet over medium heat, stirring, until water evaporates, bacon fat renders, and bacon is completely crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Return skillet to medium-high heat until lightly smoking. Add morels and cook, stirring and tossing frequently, until barely starting to brown, about 2 minutes. Add 1 tablespoon (15g) butter and cook, stirring, until morels are nicely browned but not burnt, 1 to 2 minutes longer. Add ramps and cook, stirring and tossing frequently, until whites are browned and tender and greens are crisp in spots, about 2 minutes. Add 2 tablespoons (30ml) water, soy sauce, lemon juice, and remaining tablespoon butter. Remove from heat and set aside. Heat canola oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook, occasionally using a spoon to baste hot oil over the whites to help them cook, until whites are set, edges are crisp, and yolk is still runny. Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs. Sprinkle with chives and serve.
Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)
This style of creamy soup is common in the Yucatan Peninsula. At the Hacienda San Jose near Merida, the capital of Yucatan, I tasted one that was so delicious I asked the chef to show me how he made it. In exchange. I shared my take on a soft cheese mixture to use as a garnish. The combination is sublime! The soft, moist cheese, seasoned with jalapeno and chives, slowly blends into the watercress soup as you eat it. Your first spoonfuls of hot soup will have distinctive bites of cheese, but by the end, the cheese will have melted into the soup, so it becomes even creamier, its flavors enhanced by the jalapeno and chives. The version I tasted in Yucatan was made not with watercress but with chaya leaves, which taste like a sort of cross between watercress and baby spinach. Since chaya is practically nowhere to be found in markets north of the border, I developed my version using watercress, which I prefer because of its beautiful color. But feel free to try it with spinach. You could also make the soup with a cilantro base.
Requeson: I wish there were more of this creamy, moist soft cheese to be found on this side of the border. With its slight tang and incredibly fresh feel, requeson is both a little sweet and a little salty, much like farmer’s cheese. It is perfectly balanced. In texture, it’s similar to ricotta, but ricotta is one-dimensional by comparison and a bit sweeter, without requeson’s definitive tang. You could also use queso fresco for the garnish in this recipe, but it’s a firmer, less creamy cheese. You could use fresh goat cheese as well, though it has a much stronger, more assertive, acidic flavor. But it works well with this soup because it melts like the other cheeses.
4 tablespoons (1/2 stick) unsalted butter
1 cup coarsely chopped white onion
2 cups thinly sliced leeks
1 cup thinly sliced celery
1 cup chopped peeled carrots
1 teaspoon kosher or sea salt or to taste
2 tablespoons all-purpose flour
2 cups milk
4 cups chicken broth, homemade or store-bought
4 cups watercress leaves and upper part of stems
8 ounces requeson, ricotta. queso fresco, or farmer’s cheese
2 tablespoons Mexican crema, creme fraiche, or sour cream
1 jalapeno or serrano chile, finely chopped or to taste
2 tablespoons chopped fresh chives
Freshly ground black pepper
In a large heavy pot, melt the butter over medium-high heat. Once it foams, add the onion, leeks, celery, and carrots, season with salt to taste, and cook, stirring occasionally, for 10 minutes, or until completely softened but not browned. Sprinkle the flour over the vegetables, stir together, and cook, stirring, for 2 minutes, or until the flour is no longer raw and the mixture smells toasty. Reduce the heat to low, stir in the milk, and bring to a simmer, stirring. Simmer for 5 to 6 minutes, until thick and creamy. Add the broth and watercress, bring to a low simmer, and simmer for 5 minutes. Remove from the heat. Meanwhile, in a medium bowl, mash the cheese and cream with a fork. Add the chile, chives, and salt and pepper to taste. Mix well. Keep covered in the refrigerator until ready to serve. In batches, puree the soup in a blender until completely smooth; hold a towel tightly over the blender top to prevent hot splashes. (It won’t jump quite as much if you let it cool down a little before you puree.) Return to the soup pot and stir. Taste and adjust the seasoning. Reheat gently. Ladle the hot soup into soup bowls. Place a generous dollop of the cheese mixture in the
middle of each bowl and serve.
Pine Needle Tea
This tea is not recommended for pregnant women and young children.
1 C. 1/2-inch-long chopped white pine needles, sheaths at base of needles removed
Juice of l lemon (optional)
Raw honey (optional)
Fill a teakettle with l quart water and bring to a boil over your campfire (see here) or the stove. When the water boils, remove it from the heat and add the pine needles. Let steep for 20 minutes. Strain the tea, discard the pine needles, and serve hot. Add lemon juice and honey to taste, if you’d like.
Barbecued Mushroom Caps with Sun-Dried Tomato and Herb Dressing
Barbecued Mushroom Caps with Sun-Dried Tomato and Herb Dressing
1 cup fresh
3 tbsp oil-packed sun-dried tomatoes, drained and finely chopped
1 clove garlic, pressed or minced
3 tbsp minced parsley
1 tbsp fresh basil leaves, minced
1 2 ⁄ tsp cayenne pepper (or more)
2 tbsp melted butter (optional)
12 large white mushrooms, brushed or washed and stems removed
1 egg
In a bowl, combine all the ingredients except the mushrooms and egg, and mix well. Just before grilling time, break the egg into the stuffing mixture, and combine thoroughly. Fill the mushroom caps with the stuffing, then sit them, stuffing side up, on an oiled grill over medium high heat, until the mushrooms are soft and juicy and the stuffing heated through. Serve immediately. Note: To prepare fresh breadcrumbs, leave several slices of whole-wheat bread to dry out a little for a few hours. In a food processor, process them to a fine crumb and measure required quantity. Any remaining crumbs can be frozen in an airtight bag and used at a later time.
Sopa de Queso Estilo Sonora (Sonoran Cheese Soup)
The rich, fertile soil of Sonora, in northern Mexico, makes for happy cows that produce some of the country’s best milk and cheese. This mildly spicy soup, a chowder of sorts made with milk, chiles, tomatoes, potatoes, and cheese, shows off that wealth of good dairy. The cheese of choice, queso Chihuahua, is a melting cheese that is a mainstay of the region. But Oaxaca, asadero. mozzarella, or even Monterey Jack can step in as dignified substitutes. Any type of potato will work.
3 tablespoons canola or safflower oil
1 to 1 1/4pounds potatoes (4 medium), peeled and diced (about 3 cups)
1 1/2 cups chopped white onions
1 cup diced green bell peppers
1 ripe medium tomato, cored and diced
4 poblano chiles (about 1 pound), roasted, peeled, seeded, and cut into strips
3/4 teaspoon kosher or sea salt or to taste
4 cups chicken broth, homemade or store-bought
2 cups milk
8 ounces white melting cheese, preferably queso Chihuahua, Oaxaca, asadero. mozzarella, or Monterey Jack (see headnote), diced (about 1 1/2 cups loosely packed)
Heat the oil in a large heavy pot over medium heat. Add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, 4 to 5 minutes. Add the bell pepper, tomato, poblano chiles, and salt and cook until the vegetables are softened, 4 to 5 minutes. Add the broth, bring to a simmer, and cook for 10 minutes, or until the potatoes are tender and the broth has thickened a bit. Taste and adjust the salt. Reduce the heat to medium-low and slowly add the milk, then bring to a gentle simmer. Gradually add the cheese and stir until it is completely melted. Taste again for salt. Top with a little scallion for color, if desired.
Pheasant Confit
6 Pheasant legs 
1/2 C. Kosher Salt
Zest of 1 orange
5 Cloves
5 Sprigs of fresh thyme
1 T. freshly cracked black pepper
5 Juniper berries, crushed
4 liquid C. Grape seed oil (Or Olive oil or duck fat)
Place pheasant legs snugly in baking dish. Add salt evenly on top. Add the orange zest, cloves, thyme, juniper berries, and pepper. Rub seasoning evenly into every surface of pheasant legs. Cover dish with plastic wrap and refrigerate for at least 6 hours, the longer the legs are allowed to cure the saltier they will be, and the longer they will preserve. Once the cure is finished, rinse the legs and baking dish. Return rinsed legs to baking dish and cover with the grape seed oil. Preheat oven to 200 degrees. Cook for 4 to 6 hours, or until the meat falls off of the bone. Strain and save oil for later use. Serve legs warm or room temperature on a salad
Zucchini Pepperoni Squares
Zucchini Pepperoni Squares
3 cups thinly sliced zucchini
1 – 3 or 4 oz. pkg. pepperoni – thinly sliced
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 large clove garlic, minced
1 medium onion, chopped
1/4 cup snipped fresh parsley (or dried is o.k.)
1 1/2 tsp. dried oregano leaves
1 tsp. seasoned salt
1/4 tsp pepper
1 1/2 cups Bisquick baking mix
6 eggs
3/4 cup vegetable oil
Cut small zucchini lengthwise into quarters and slice thinly. Combine zucchini, pepperoni, cheeses, garlic, onion, parsley, oregano, seasoned salt , pepper and Bisquick in large bowl. Beat oil and eggs together and stir into other ingredients. Spread batter in greased 9 x 13 inch pan. Sprinkle additional Parmesan cheese over top. Bake at 350 degrees about 35 – 40 minutes, until golden brown. Cut into small squares. Best eaten when slightly warm.
Trout Jerky
Any kind of homemade jerky makes a great snack for a hike or a camping trip, as it is nonperishable and provides a good dose of protein. But this trout jerky is the caviar of all jerkies. Made from freshly caught river trout, it is both sweet and salty, and has just the right chewy texture and flavor. The recipe can be made in either a dehydrator or the oven, using low heat.
One 13-oz. trout fillet, skinned
1/4 C. soy sauce
1 tsp. raw honey
1 garlic clove, crushed
1 T. lemon juice
1 tsp. freshly ground black pepper
Extra-virgin olive oil, for the oven rack
Cut the fish into i-by-6-inch strips. Make sure the slices are even so they dry at the same rate. Place in a wide shallow bowl. Combine the soy sauce, honey, garlic, lemon juice, and pepper in a small bowl. Pour the mixture over the fish slices, cover, and let marinate for 4 hours in the refrigerator. Drain and discard the liquid. To use a dehydrator, lay the fish slices flat on the dehydrator trays. Don’t let the fish slices touch. Dry at 145°F to 155°F. The jerk}’ is done when the trout is dry and chewy but not crunchy; start checking for doneness after about 4 hours. Once the strips are cooled, store them in airtight containers or vacuum seal them. They will keep for 2 to 3 months in the refrigerator. To use the oven, preheat the oven to the lowest possible setting. Wipe an oven rack with olive oil and place the marinated fish directly on the rack. Set a cookie sheet underneath to catch the drippings. Flip the pieces after about 2 hours. The drying time depends on the thickness of the fish slices; check for doneness after about 3 hours. The jerky is ready when there are no moist spots left.