Monday, November 29, 2010
Tuesday, November 23, 2010
Sent: Sun, Nov 21, 2010 3:49 pm
I am participating in a collective, constructive, and hopefully TASTY experiment. As such: You have been invited to be part of a recipe exchange concept. I hope you will participate. I've picked those who I think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don't know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don't agonize over it, it is one you make when you are short of time.
After you've sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only mine and your name should show when you send your email. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive 36 recipes. It's fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.
Sent: Mon, Nov 22, 2010 5:49 pm
Subject: Re: recipes
I like the sound of this recipe, but you sort of "over-adapted" it, i.e., you left out the peas and spinach amounts, and stuff like what kind of peas, is the spinach chopped, etc. I'd like to make this recipe, but feel I don't have quite enough information. Plz. respond. thanks.
Whoa! Not only had our recipe been received but there were at least two people who had read it and wanted to prepare it. So we quickly sent out an updated recipe with the proper amounts of peas and spinach.
Sautéed Leeks Delicious!
2 medium servings
Cooking time 30 minutes
2 medium leeks, spray olive oil, salt and pepper
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops.
Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white.
Slice both the tops and the bottom part of the leeks lengthwise into strips 1/4 inch to 1/2 inch wide. Keep the dark green tops and the bottom part of the leeks separate.
Spray a large skillet with olive oil and place the pan over medium-high heat. Add the dark green part of the leeks. Let the strips cook for about 5 minutes. Stir occasionally. They should brown only slightly.
After they have wilted somewhat, add the light green-white bottoms. Simply place them on top of the cooking dark green strips. Reduce the heat slightly. Let them cook for about two minutes and they will steam slightly, then begin to toss them to mix together with the dark green tops.
Add the salt and pepper. As you toss the leeks, adjust the heat to be hot enough to wilt the leeks and brown them only very lightly. They are done when the dark green tops are easily cut with a dinner knife -- about 20 minutes total cooking time.
Can you believe this? Feel free to take the text and forward to your own 20 folks, even better, share your go-to recipe here.
Pea and Spinach Soup with Coconut Milk
Prep Time: 10 minutes
Cooking Tome: 15 minutes
Yield: 6 servings
Adapted from "Local Flavors: Cooking and Eating from America's
2 T. unsalted butter
2c. thinly sliced sweet onions
1 c. water
2 T. white basmati rice
2 t. curry powder
1 1/2 t salt
1 quart vegetable broth 3/4 c. coconut milk2 c. green peas (fresh or frozen)
4 c. rough chopped fresh spinach
1. Melt butter in a large pot over medium heat; add onions, water,
rice, curry powder, 4 cilantro sprigs, salt & pepper to taste. Simmer
over medium-low heat 12 minutes.
2. Add spinach, peas, and broth. Heat to a boil; cook 3 minutes.
Turn off heat; add coconut milk. Puree about a cup of the soup in a
blender(optional); return to pot. Season to taste. Puree all of the soup until smooth,
about 1 minute, and pass through a strainer. Or leave completely
Monday, November 22, 2010
Monday, November 15, 2010
I'm gonna open a restaurant called “I don't care ". Then we can finally go to the place my wife is always talking about.
So why don’t we just apply KISS—Keep It Sweet and Simple or my preferred version, Keep it Simple, Stupid?
The other day, my husband came out of the blue with it. He asked if I would make him some pancakes. I shook my head and said, “Huh?” He said, “Can you make me some pancakes.” Here’s what you don’t know. My husband doesn’t like pancakes. He doesn’t like American breakfast food. He doesn’t like sweets, so a request for pancakes is akin to me asking for a “Surf-and Turf” meal as far as I’m concerned. So of course I said, “Sure, sweetheart.” So in that great American tradition, they don’t know nothin’ about this over the pond, why not have breakfast for dinner?
When I was growing up every school and church would sponsor a pancake supper, nope, not a pancake breakfast, but pancakes, eggs, grits, sausage, and bacon with orange juice, or maybe tang, and strong black coffee at night. It was the kind of event where parents and grandparents would attend. The marrieds, the singles, and the widowed; the well-to-do and the not-so-well would all gather for these suppers. Sitting in row after row of long tables elbow-to- elbow with plates stacked high with breakfast food. The talk would flow and the food, always so simple, always tasted great.
This is a Meatless Monday that will make everyone in your house happy. Grab your favorite pancake recipe, call your Mum or Grandmum for hers if you don’t have one. Make sure you use farm eggs for your side of eggs, I swear they really do taste different and here’s the kicker get real maple syrup or do like we did growing up and serve the pancakes with butter and hot spiced applesauce.
|Even if you don't have a huge appetite or you are a small household these freeze beautifully|
|Our friend Bill taps his own trees to make this stellar Maple Syrup|
|Everyone in our home loves pancakes for dinner|
Wednesday, November 10, 2010
|Tomatoes that were ripened in a box!|
|Look at all of these green and great-sized tomatoes the night of the frost!|
|Hopelessly Green Tomatoes in a box|
|Coming in from the cold|
|Fired up and Ready to Go!|
Thursday, November 4, 2010
|Raw Green Peanuts soaking|
From my twitter account:
The same is true today. I think my husband joins me in eating them because of the sense of nostalgia and joy they give me. I was right, he says they are mildly appealing, but the main reason he eats them is because I make them.
Classic Southern Boiled Peanuts
4-5 lbs of raw green peanuts
2 c. of salt, more to taste
Rinse in cool water raw peanuts. Then fill a large bowl or sink with water and soak the peanuts for a bit. (This is to get some of the travel off of these nuts).
Fill large stock pot with nuts, salt, and water.
Cook until tender, approximately two hours. Keep in mind that the peanut is not a nut, but a legume, so think of cooking it the way you would a fresh bean.
|Ahhh, Perfection-- Two Boiled Peanuts in the shell|
Monday, November 1, 2010
You already know I don’t eat animals. I do eat cheese, eggs, and honey, so if you are a vegan, or allergic to those items, then this recipe may not be for you.
I’m enamored with the concept of Meatless Monday or Meatfree Monday across the pond. The idea being that you can improve your health, and that of the planet, by just saying no to animals on Monday. Some of you are like me, and don’t eat animals any day of the week. Some of you are like my husband, and follow the Pollan Manifesto of “Eat Food. Not too Much. Mostly Plants”.
Whatever your reason, even if it’s just because you’ve got a family member or friend who is a vegetarian and you want to serve up something that everyone can enjoy, here’s to it.
DISCLAIMER: This recipe is for someone with an awful lot of time on their hands, so you may want to do this on a holiday, day off from work, or in batches. You almost certainly want the aid of a pasta rolling machine. I made these noodles by hand, you may not want to.
|Ball dropped in anticipation of snacks since Mommy isn't giving me cabbage|
Pizzoccheri Lasagna, by KennyZ (Of course I made Changes!)
1 1/2 cups buckwheat flour
1 1/2 cups all purpose flour
4 eggs, lightly beaten
Manual Instructions follow, but I found doing this by hand almost unbearable( buckwheat is a beee-ach!), so: mix and knead the dough in your Vitamix or a food processor. Buckwheat has practically no gluten which is probably why I found it difficult to knead. You may also need to add a few tablespoons of warm water if you find this dough just won’t come together.
Sift the 2 flours together into a very large bowl. Make a well in the center, and pour in the eggs. Work the eggs in slowly, incorporating from the sides a bit of flour at a time. When it has come together into almost a ball, dump it onto a work surface and continue combining with your fingers.
When the dough has come together enough to be kneaded, give it a good kneading for a solid 8 minutes ( or when the surface is smooth like a flour dough). Then wrap in plastic and let it rest for half an hour.
Roll this dough through your pasta maker using its setting for lasagna (it should be 1/16 in. thick). Remember you don’t want to be me and do it by hand. It ain’t for the faint of heart.
Cut it into strips about 9 inches long and 2 inches wide (I stopped here. Placed the noodles on wax paper, then wrapped the plastic around the wax paper covered noodles and refrigerated them overnight).
Cook until al dente, in the water used for cooking the vegetables below - about 4-5 minutes.
5 baby celery roots, peeled and sliced thin into approximately 2 inch pieces
3 medium Yukon gold potatoes, sliced the same as the celery root
½ a large head of cabbage, chopped
Bring lots of heavily salted water to a boil in a large stock pot. Cook the celery root and potato for 8 minutes, then add the cabbage and cook for 4 minutes more. Drain, preserving the cooking water (you will use this flavorful water to cook the pasta), and set aside.
3 1/2 c. of whole milk, hot
4 medium garlic cloves, minced
12-15 fresh sage leaves, chopped
1 1/2 sticks of butter
1/4 c. flour
2 bay leaves
1 egg yolk
5 oz grated parmesan
|Fresh Sage from our garden|
Brown the butter with the sage until it’s a rich and warm brown (like a caramel) over medium heat. You need to watch this like a hawk but it could take up to twenty minutes (don’t increase the heat in order to decrease the time it takes to get there — butter is sensitive).
Add garlic and cook for about 3 minutes (you are letting the flavor of the garlic meld with the browned butter and sage). Add the flour and cook, constantly stirring for 1.5 minutes (DO NOT BROWN). Gradually whisk in the hot milk. Bring mixture to a boil over medium-high heat. Whisk in bay leaves, salt and pepper; reduce heat to low and simmer for 10 minutes, whisking occasionally (this should be thick). Remove and toss the Bay leaves.
Beat 1 egg yolk. Add a little of the béchamel to the egg yolk, stirring constantly, then return this mixture to the rest of the sauce and cook until well heated.
Tip: Adding the warm sauce to the yolk prevents curdling.
Then remove sauce from heat and immediately add:
5 oz. grated Parmesan
|Grated Parmesan at the bottom of the Vitamix -- 5 oz. is a lot to grate by hand|
Stirring to prevent curdling and complete incorporation
Pizzoccheri, All above components plus
5 oz. Emmmental cheese, grated (you can use fontina but this dish has it origins in the Lombardy region of Italy pretty close to the Swiss Alps so why not?)
Butter your favorite lasagna baking pan (these layers are hefty so make sure your pan is deep). Place a layer of cooked noodles at the bottom. Scatter some veggies and sprinkle 1/3 of the cheese, then spoon about 1/3 of the Bechemal/Mornay over the whole thing. Taste the noodles and veggies – if you have salted your cooking water enough, they shouldn’t need more seasoning. If you haven’t, then sprinkle some salt now. Top with another layer of noodles; scatter more veggies, cheese, and Bechemal/Mornay. One last layer of noodles, and top with more cheese and Bechemal/Mornay. Bake at 400 degrees for 20-25 minutes, until the top is nicely browned. Let it rest for a few minutes, then slice and serve.