tag:blogger.com,1999:blog-80941343058167357552024-03-05T21:03:33.650-06:00MahlzeitDays in the life of a Renaissance woman, common sense cooking and ethical food for regular people (with a little gardening thrown in)Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.comBlogger321125tag:blogger.com,1999:blog-8094134305816735755.post-58793558445811032112016-12-02T20:35:00.002-06:002016-12-02T20:35:51.837-06:00A family favorite that somehow got missed!<b>Baked Mac&Cheese Casserole</b><br />
<br />
one medium onion, diced<br />
3 stalks celery, diced, if desired<br />
2-3 large pats of butter and equivalent amount of flour<br />
1 1/2 c. scalded milk<br />
<br />
1/2 cup fresh ricotta<br />
4 oz grated non-oily cheese (gouda, gruyere, havarti or swiss. Cheddar and American are wrong for this, don't use them)<br />
3-4 c. egg noodles or rotini<br />
1-2 cut up carrots<br />
about 20 small florets broccoli<br />
parsley, caraway, salt and pepper to taste<br />
breadcrumbs<br />
grated cheese (a hard and/or non-oily cheese works best. I like mozzarella or romano, but Monterery Jack is also nice. Cheddar and American are wrong for this, don't use them)<br />
<br />
You can make this hours or days ahead of when you eat it. Make it on a Sunday afternoon, then pop it in the oven when you get home from work sometime later in the week.<br />
<br />
In a large saucepan, boil enough water for the pasta. Add the carrots when you set the pot on the stove. Two minutes before the pasta/noodles are done, add the broccoli so that it just blanches. If the pasta is done before the sauce, drain it and set it aside in a greased casserole (I use cooking spray, but you can also grease it lightly with butter).<br />
<br />
While the pasta is boiling, make the sauce:<br />
Scald the milk in the microwave, about 5-6 minutes at 80% power.<br />
<br />
While the milk is scalding, cook the onions (and celery if you like it) in a 2-quart saucepan in about a 1/4 c of water, until transparent. Melt the butter in the onions; before it browns add the flour and saute over very low flame for 2 minutes, stirring constantly and not allowing it to brown. Turn off the flame; when the sizzling stops, turn the heat back on low and add about 1/4 cup of the scalded milk. This will instantly create a thick paste; immediately start adding the rest of the milk very slowly, stirring constantly to create a creamy sauce. Add the seasonings and cheese and simmer uncovered very low for about 10 minutes, until cheese is completely blended, stirring occasionally, and being careful not to let it burn.<br />
<br />
When the cheese is blended, fold the sauce into the pasta/veggie mixture, making sure that the carrots, and broccoli are evenly distributed throughout. Lightly sprinkle just enough bread crumbs to cover the top, then same thing with the grated cheese.<br />
<br />
Bake uncovered at 350F for 25-30 minutes (depending on how browned you like your cheese).<br />
<br />
Serves about 4 Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-50109790166171396832015-11-07T12:40:00.000-06:002015-11-07T12:45:53.707-06:00Let's try thisThe kids are making Thanksgiving dinner for the first time this year. I think we'd be here anyway, even if the family hadn't disintegrated as a unit; nearing 30 it's time. Wei and I had cooked Thanksgiving, Christmas, or Easter at least half a dozen times by the time we were 30.<br />
<br />
So I am passing on to them two of our traditional (traditional for us, anyway) recipes.<br />
<br />
Apple-raising stuffing<br />
Makes 10 cups<br />
<br />
This can be made the day before eating. <br />
<br />
1 cup chopped onion<br />
1/2 cup butter<br />
1 quart peeled, chopped apples<br />
1 cup chopped celery<br />
2 quarts toasted croutons*<br />
1/2 cup golden raisins (NOT the dark ones)<br />
1/4 cup fresh parsley <br />
1 egg<br />
1/4 cup apple cider<br />
1 1/2 teaspoons poultry seasoning or <i>herbes de Provence</i><br />
1 teaspoon salt<br />
1/4 teaspoon black pepper<br />
<br />
In a Dutch oven (borrow one from your mom), saute onion in butter over medium heat until transparent (about 5 minutes). Stir in apples and celery, simmer uncovered over medium heat, stirring occasionally, again about 5 minutes.<br />
<br />
Remove from heat and stir in remaining ingredients, beating egg lightly before adding.<br />
<br />
Set aside 4 cups to stuff the bird. The day before, or if you have a second oven, for the remainder, leave in the Dutch oven. Lightly brown two turkey drumsticks over high heat on the stovetop (don't cook through, just leave til they sizzle). Place these on top of the stuffing, cover and roast at 350 for an hour or until the drumsticks are cooked through. To reheat: take out of the fridge about an hour before reheating; place in a warm (300F) oven for 20 minutes after you take the turkey out.<br />
<br />
<span style="font-size: x-small;">*Easiest: buy the bag of plain croutons, (don't get the herbed ones). To make your own, cube bread (most recipes say French bread or baguette, but these aren't dense enough. Use a good polish whole grain loaf or other heavy white or whole grain bread). Spread on a rimmed cookie sheet (so they don't slide off) and put them in a warm oven, about 250F, for an hour, or until they are completely dry and crunchy.</span><br />
<br />
Harvest Cider<br />
8 servings (we usually double this)<br />
<br />
2 cups water<br />
1/2 cup packed brown sugar<br />
Zest from one orange<br />
3 sticks cinnamon<br />
2 teaspoons whole clove<br />
1 teaspoon whole allspice (or 1/2 teaspoon ground allspice)<br />
1 teaspoon coriander seeds<br />
1/2 teaspoon ground nutmeg<br />
2 quarts apple cider<br />
juice of 2-3 oranges<br />
juice of 1/2 lemon<br />
<br />
Heat first eight ingredients (through nutmeg) in a 2 quart saucepan. Once it boils, turn heat to a simmer; simmer covered for 20 minutes. Pour through strainer lined with cheesecloth. Transfer liquid to a large pot, add remaining liquids and heat until hot.<br />
<br />
<br />
<br />Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-53303604418420529192015-02-08T20:32:00.004-06:002015-02-08T20:32:44.351-06:00Two slaws<span style="font-weight: bold;">Basil coleslaw</span><br />1 small cabbage, shredded<br />3 tablespoons chopped fresh basil<br />1 carrot, grated<br />1/2 medium onion, grated<br /><span style="font-style: italic;"><br />Dressing:</span><br />1/2 cup (homemade, see below) mayonnaise<br />1 T honey<br />2 tablespoons cider vinegar<br />2 tablespoons cream<br />1 teaspoon coarsely ground pepper<br /><br />Toss the vegetables together. Whisk the dressing, and mix.<br />
<br />
<span style="font-weight: bold;">Traditional cole slaw</span><br />1 green cabbage, shredded<br />2 large carrots, grated<br /><br /><span style="font-style: italic;">Dressing:</span><br />3/4 cup (homemade) mayonnaise<br />2 tablespoons sour cream<br />1 small red onion, sliced very thin<br />1 T honey<br />2 tablespoons white vinegar<br />1 tablespoon dry mustard<br />2 teaspoons celery salt (optional)<br />salt and pepper to taste<br /><br />Toss the vegetables together. Whisk the dressing, and mix. <br />
<br />
<span style="font-weight: bold;">Homemade Mayonnaise</span><br /><span style="font-size: 85%;">Adapted from The Perfect Pantry via <a href="http://centerstagewellness.com/caesar-salad-with-homemade-mayonnaise/" target="_blank">Little Blue Hen</a></span><br />Makes about 1 1/2- 2 cups<br /><br />2 egg yolks, at room temperature<br />4 tablespoons warm water<br />1 heaping teaspoon Dijon mustard<br />1 1/2 cup canola or olive oil, or a combination (using olive oil gives the mayo a pronounced olive oil flavor)<br />1 teaspoon salt<br />juice of 1/4 lemo<br /><br />Put
egg yolk, water, and mustard in the bowl of a 3-cup food processor.
Run the blade to make sure it catches the mixture, dribble in a bit
more water if needed or stir up the yolk to get it to catch. Run the
food processor until the mixture is pale yellow (about 30 seconds or
so).<br /><br />The oil must be added very slowly to ensure that the
mixture emulsifies. With the motor running, drizzle in the oil in a
narrow (pencil tip width) steady stream. You can tell the emulsion is
working because you'll start to hear slapping sounds as the food
processor runs. Some recipes recommend stopping when about 1/3 of the
oil has been added, and then continue to add by teaspoonfuls, but I've
found it works fine to just keep the steady stream going. Stop the
motor and check the mayonnaise to make sure it is emulsifying. If so,
continue adding the oil slowly until it is all combined.<br /><br />When
all the oil has been added, add the salt and lemon juice. The lemon
juice will help increase its shelf life. I've had this mayo last 3
months in the fridge.<br /><br />It took me about 3 tries to get my rhythm
on homemade mayo, but it is so superior to even the best store bought
that once you get the hang of it, you'll never buy mayo again.<br />
<br />
Originally posted 2/12/2011 Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-4498961110084072122012-04-05T08:11:00.000-05:002019-02-20T06:35:33.456-06:00Enjoy the recipes!After a little more than 3 years of posting recipes, I'm suspending Mahlzeit for a while.<br />
<br />
I started it as a family cookbook, and it got away from that a bit. If I come upon a recipe that we really like, I may drop it in here, but for now, I'll just keep cooking but not writing about it.<br />
<br />
Visit me at my original blog, <a href="http://houseofthebluelights.blogspot.com/" target="_blank">House of the Blue Lights</a>, where I write about the empty nest, drawings at <a href="http://alexandrasamiosnelson.com/">AlexandraSamiosNelson.com</a> and poetry at <a href="http://xanhaiku.blogspot.com/" target="_blank">Xanku</a>.<br />
<br />
Gute Mahlzeit!Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-15923627533856605052012-04-01T12:40:00.000-05:002012-05-13T11:20:36.529-05:00Oh, just one moreRan out of butter, so I made this instead of scones: <br />
<br />
<b>Walnut quick bread </b><br />
1 cup whole wheat flour<br />
3/4 cup ground walnuts<br />
1/4 cup evaporated unprocessed sugar (optional)<br />
1 teaspoon baking powder<br />
1 1/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
4 eggs<br />
1/2 cup buttermilk or plain yogurt (for a sweeter bread use vanilla yogurt)<br />
3 tablespoons olive oil<br />
3 tablespoons walnut oil<br />
1 cup (3 ounces) chopped walnuts<br />
1/2 cup plumped golden raisins <br />
<br />
Preheat the oven to 375 degrees.<br />
<br />
Sift together the flour, baking powder, baking soda and salt. Beat the eggs in a large bowl then whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the raisins and walnuts. Scrape into a prepared bread pan. Test at 40 minutes, to see if nicely browned and a tester comes out clean. If tester is not clean, continue testing in 5 minute increments. Cool on a rack. Serve with butter and honey.<br />
<br />
<span style="font-size: x-small;">based on: http://www.nytimes.com/2009/10/02/health/nutrition/02recipehealth.html</span>Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-39878700022135728932012-03-01T18:42:00.003-06:002012-03-01T18:42:52.372-06:00No Buy Feb becomes Plastic-free MarchI did really really well not spending in February.<br />
<br />
So in March it's cash all the way.<br />
<br />
Pray for me.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com3tag:blogger.com,1999:blog-8094134305816735755.post-88221014444217334072012-02-20T17:31:00.003-06:002012-02-20T17:33:00.121-06:00Still not buying (much)When you pay close attention to what you're buying, you start to notice all the things you buy without thinking about it.<br />
<br />
Restaurant meals. Extra apples. A magazine. A book. Lip balm.<br />
<br />
I'm not saying you <i>shouldn't</i> buy these things in No Buy February. The point of the exercise is to get rid of conspicuous consumption, not all consumption.<br />
<br />
But when you're not whipping out that plastic to buy those cute pink gloves (I don't have pink gloves! They're only $15! They match my hat!), or the new Stephanie Plum novel (it's on Kindle! That's not like buying at all!), or the twofer day at the consignment shop (consignment isn't like buying, because someone else already bought it before me!), you start to notice all those nickles and dimes that financial planners are always telling you could put your kid through college.<br />
<br />
And they really can. I did finally spend half that forty bucks that was in my purse, but it took nearly three weeks, because I stopped nickle and diming, partially because I was thinking about it, but partly because I simply haven't been going into any stores.<br />
<br />
I did have to get a new card reader; mine has vanished without a trace. Otherwise, I'm still good. <br />
Oh, right a recipe:<br />
<br />
<b>Marvelous</b> <b>maple oatmeal-raisin cookies </b><br />
Use the recipe on the box, but substitute 2/3 cup of maple syrup for the sugar, and drain off about 3 tablespoons full of the egg to adjust the amount of liquid).Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-5405373776554015212012-02-15T08:45:00.000-06:002012-02-16T09:29:14.453-06:00No Buy Valentine's DayThe universe, or at least American society, conspires against a "no-buy" pledge. The car needed a new drive belt. Otherwise, that's it. I have the same $40 in my wallet today that I had on Feb. 2.<br />
<br />
No buy Valentine's Day is actually a breeze, comparatively. I made pie.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0ns32OjsHxqE2zscJR-omqiKEkSzekxu4svjTbsreXqK9fWi3sJAnk0PjVY9w3o3Zp3duQPp3F2gaBI6rIvtlaEdySb4KsUSLKI92KdG6OstYN7alC4Wcdg_oLyTiLQXv4hTrZvZie4/s1600/Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0ns32OjsHxqE2zscJR-omqiKEkSzekxu4svjTbsreXqK9fWi3sJAnk0PjVY9w3o3Zp3duQPp3F2gaBI6rIvtlaEdySb4KsUSLKI92KdG6OstYN7alC4Wcdg_oLyTiLQXv4hTrZvZie4/s640/Pie.jpg" width="640" /></a></div>
<br />
I used <a href="http://whataboutpie.blogspot.com/2010/04/yummy-strawberry-raspberry-pie-recipe.html" target="_blank">this recipe</a> for the filling (although I cut the sugar in half), and a standard lard-based crust, using honey liqueur instead of water.<br />
<br />
This is also a Dark Days recipe-- the only non-local ingredient was the sugar, which I purchase at a locally-owned mom-and-pop.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com1tag:blogger.com,1999:blog-8094134305816735755.post-78759440299314206272012-02-11T18:49:00.002-06:002012-02-16T09:29:34.133-06:00Role reversalIt's been a topsy-turvey winter, and it's a traditional topsy-turvey month, what with it having too few, but still too many days in it and all.<br />
<br />
February 29 is even rarer than a <a href="http://en.wikipedia.org/wiki/Blue_moon" target="_blank">blue moon</a>, so on that day, the girl gets to ask the boy out, which is probably why it got the honor. Well, as far as every Sadie Hawkins Dance <b><i>I've</i> </b>ever heard of, anyway.<br />
<br />
Originally, <a href="http://www.lil-abner.com/sadiehawk.html" target="_blank">Sadie Hawkins Day</a> was in November, having debuted on November 15. All the sources tell you that Sadie Hawkins Day is NOT February 29, that this is a "common misperception," but it seems to me to be one of those "common misperceptions" that everyone holds, except scholars, your annoying cousin who has to be right about everything, and Sheldon from <i>Big Bang Theory</i> (just speculating). Reading about it has kind of been one of those "I hate Google" experiences.<br />
<br />
The Wikipedia article doesn't even acknowledge the concept that it might be associated with Feb. 29, so apparently your cousin edits the Sadie Hawkins wikipedia page.<br />
<br />
So, with all due respect to the mavens, your cousin, and Al Capp:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_4bUXpmxkbYnauChNuJ1PV1oTMGjmciZGPoxdqm2UM1-NSZIP7H8A1_HgNxmhHARMW64mrWGUX6_XAg1lCLcdqq9dUMNfTErSdDc7br9mhiPReJQ0fjqRfWSElFZVTSLYaEVcv7O_dg/s1600/Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_4bUXpmxkbYnauChNuJ1PV1oTMGjmciZGPoxdqm2UM1-NSZIP7H8A1_HgNxmhHARMW64mrWGUX6_XAg1lCLcdqq9dUMNfTErSdDc7br9mhiPReJQ0fjqRfWSElFZVTSLYaEVcv7O_dg/s320/Cookies.jpg" width="240" /></a><i><b>Sadie Hawkins cookies</b></i><br />
Use original recipe for <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" target="_blank">toll house cookies</a>, but cut flour to 2 cups, substituing 2/3 cup cocoa powder; substitute white chocolate chips for semi-sweet.<br />
<br />
Ladies, use them to invite your sweetheart up to see your etchings (of L'il Abner).Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-22576334367037982332012-02-02T08:54:00.001-06:002012-02-16T09:29:43.109-06:00No Buy February<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-eqKhq29Xzbs1qXBiSJl4JD-ZaTeOXEYKmVK7qmDglO5V2ZpRAhblAFN3zNwpyVMKP8UBAcP1ZiEN2DBy3xl-TmOp22-y0bEgkvdekjNvEHspIrqjt-CRcZafcDzF90ERKiBr6Rl6EI/s1600/No_buy_february_badge.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-eqKhq29Xzbs1qXBiSJl4JD-ZaTeOXEYKmVK7qmDglO5V2ZpRAhblAFN3zNwpyVMKP8UBAcP1ZiEN2DBy3xl-TmOp22-y0bEgkvdekjNvEHspIrqjt-CRcZafcDzF90ERKiBr6Rl6EI/s400/No_buy_february_badge.png" width="400" /></a></div>
I'm a day late, but it doesn't matter if I'm a dollar short, because February is "No Buy" month!<br />
<br />
Basically what you're trying to do is not buy anything you don't need. What starts to happen is you begin to define "need." Clearly food, but how about clothes? Dinner out? Valentine's Day card or gift (can't you make something instead?).<br />
<br />
I'll extend it this year and say if you do buy something not strictly necessary, no using the credit card. This month pay for what you buy, when you buy it. (Sorry, that means you can't buy anything on line, unless you use your debit account, which is not a good plan on line.)<br />
<br />
Check out <a href="http://washhands-settable.blogspot.com/2011/01/dont-buy-anything-in-february.html" target="_blank">last year's post</a> for the "rules."Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com1tag:blogger.com,1999:blog-8094134305816735755.post-72981610655172990792012-01-21T16:46:00.003-06:002012-02-16T09:29:54.487-06:00Baking to shareOne of the better side effects of baking is a warm kitchen. Our kitchen is freezing because it (like the rest of our old house) isn't insulated. Unlike the rest of our old house, however, the kitchen is new(ish) and it's our fault it isn't insulated. The criminal that we hired to do it sold us on the concept that the plastic moisture barrier "has the same R factor as insulation" and we were such idiots we didn't call him on it.<br />
<br />
So it's a good idea to bake in the winter--it gets the kitchen nice and warm.<br />
<br />
Of course, the downside of baking so much is lots of fattening goodies in the house. Last week's turtle cupcakes are still calling my name and now there's almost 3 dozen of these tormenting me as well. I will need to be giving them away, or I'll just sit here eating them, because they're pretty yummy.<br />
<br />
<i><b>Glazed lemon-coriander cookies</b></i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXbN7zShY7kAsNv1q3AKCQvV5URIj49QPmSkxOT46wtM3N4f8_GKPrCOsjRP8DJVQ12PYl6jKuUIdp0sv7Oq4xNSsBrOA_gqDsCxd6Gj5HNfu3LKCZeyiIH0_7fj4bBNebHLjBM67uiw/s1600/Lemon-coriander+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXbN7zShY7kAsNv1q3AKCQvV5URIj49QPmSkxOT46wtM3N4f8_GKPrCOsjRP8DJVQ12PYl6jKuUIdp0sv7Oq4xNSsBrOA_gqDsCxd6Gj5HNfu3LKCZeyiIH0_7fj4bBNebHLjBM67uiw/s400/Lemon-coriander+cookies.jpg" width="400" /></a></div>
1/2 cup butter, softened<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 T crushed coriander <br />
zest of one lemon<br />
juice of 1/4 lemon*<br />
2/3 cup honey (or 2/3 cup sugar, which will make a sweeter, heavier cookie)<br />
2/3 cup plain yogurt*<br />
1 large egg<br />
2 cups all-purpose flour<br />
optional: 1/4- 1/3 cup crushed walnuts or pecans (I like the crunch) <br />
<br />
Preheat oven to 375F/190C <br />
<br />
Cream together first six ingredients. Beat the honey, yogurt and egg, and beat about 1/3 of it into the butter mixture. Slowly add the flour, alternating with the remaining wet ingredients. Fold in the nuts and drop dough in rounded teaspoons onto a parchment-lined cookie sheet. Bake for 15 minutes, or until edges are golden brown. Makes a soft, cake-y cookie.<br />
<br />
Allow to cool completely, then glaze with a <i>lemon glaze</i>:<br />
<br />
1T butter, melted<br />
pinch of salt<br />
juice of 1/3 lemon<br />
powdered sugar, enough to make a thick but pourable consistency (about 1/3+ cup)<br />
<br />
Drizzle over the cookies and allow to set.<br />
<br />
*the recipe I based this on called for buttermilk or sour milk and no lemon juice, just zest. Since I added lemon juice for a lemonier (is that a word?) flavor, I substituted the less-acidic yogurt. Also, I had no buttermilk. If you <i>really</i> want to punch up the lemon flavor, add 1/4 teaspoon of lemon extract, but I think that would overwhelm the delicate coriander flavor.<br />
<br />
This is a Dark Days treat-- only the lemon is not local.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com2tag:blogger.com,1999:blog-8094134305816735755.post-35784004136371065472012-01-19T08:58:00.002-06:002012-02-16T09:30:15.673-06:00No such thing as "one pot"So, I'm Greek, which basically means that I am constitutionally incapable of using only one pot. The following "one pot" meal actually used 4 pots, a jar and two bags and that was before I got to the biscuits. <br />
<br />
<b><i>Squash soup with caramelized onions</i></b><br />
2-3 cups veggie stock<br />
Cream or half-half<br />
1 quart squash puree (I used acorn)<br />
3 medium garlic cloves, smashed and minced <br />
1 large onion<br />
3 tablespoons butter<br />
1/2 T molasses<br />
<br />
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Make stock using the <a href="http://washhands-settable.blogspot.com/2011/12/waste-not.html" target="_blank">frozen bits and pieces</a> you've been saving. Add the puree, salt and pepper to taste and blend with a whisk. In a cast iron skillet, melt the butter until it foams, then add the onions. Turn down the heat and sautée at least 10 minutes until onions start to brown and lose their shape. Add the molasses and continue to sautée on low heat, stirring occasionally. Add to the soup and stir. Use the cream or half-half to thin and cool the soup after serving. Do not reheat the soup with the milk product in it as it will curdle.<br />
<br />
For a little crunch, garnish with walnuts or pecans. Serve with....<br />
<br />
<i>Spicy cheesy biscuits</i><br />
<a href="http://allrecipes.com/recipe/moms-baking-powder-biscuits/" target="_blank">Standard biscuit recipe</a><br />
1/2 cup grated cheese (any cheese at all will do)<br />
roasted jalapeno pepper, seeded and minced<br />
<br />
Mix the biscuit dough, adding the peppers and cheese to the dry ingredients, then blending with the wet. Cook per biscuit instructions.<br />
<br />
This also qualifies as a 100% Dark Days meal, as all ingredients were preserved from my garden, or acquired from local sources.<br />
<br />Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com2tag:blogger.com,1999:blog-8094134305816735755.post-28310658032616478042012-01-18T09:04:00.002-06:002012-02-16T09:30:25.545-06:00Stop SOPA and PIPAJust taking a break for a political statement
(since I can't figure out how to actually make the site go dark).<br />
<br />
I want to help to raise awareness of two bills in congress: <b>H.R.3261 "Stop Online Piracy Act"</b> and <b>S.968 "PROTECT IP"</b>,
which could radically change the landscape of the Internet. These bills
provide overly broad mechanisms for enforcement of copyright which
would restrict innovation and threaten the existence of websites with
user-submitted content, such as all those great recipes you love
to make, and important articles that get shared on sites like this one.
(Thanks <a href="http://www.reddit.com/" target="_blank">reddit</a> for the content, most of which I stole verbatim)<br />
<br />
Please take today as a day of focus and action to learn about
these destructive bills and do what you can to prevent them from
becoming reality.<br />
<br />
<a href="http://americancensorship.org/modal/call-form.html" target="_blank">Make a call. </a><br />
<a href="http://www.blogger.com/goog_1259380090"><br /></a><br />
<a href="http://sopastrike.com/modal/strike-modal/index.html" target="_blank">Sign the petition.</a><br />
<br />
Thanks. Come back tomorrow for a one-pot meal!Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-66613254318787799362012-01-09T09:00:00.000-06:002012-02-16T09:30:41.545-06:00Reconstructing a memoryMy mother used to make pineapple-apricot pie using whole fruit. Given
that this was the 60s and 70s, she probably used canned fruit; I'm
pretty sure I never saw a fresh apricot until I was an adult, but still,
this was a whole fruit pie.<br />
<br />
Mom kept all her recipes
in a little wooden box; after she died I always knew the recipes were in
there, but didn't have the heart to open the box. Crispy, crumbly cheese
crackers; spice cake with caramel icing; pineapple upsdie-down cake. And this pie.<br />
<br />
I've written before about opening the box finally, more than a decade after she died, only to discover that the box was empty. Wrenching.<br />
<br />
The pineapple pie is one I've always wanted to make, so I started hunting around the web for recipes, and I can't find one that uses whole, let alone fresh, fruit. One calls for dried apricots, another for frozen pineapple concentrate. All use canned fruit in heavy (!) syrup. So I'm making it up folks. Call it hubris.<br />
<br />
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<i><b>Fresh Pineapple-apricot pie</b></i><br />
<i>Crust:</i><br />
2 cup whole wheat pastry flour<br />
1/4 cup finely ground walnuts<br />
2/3 cup shortening (yes, I use lard)<br />
1/2 teaspoon salt<br />
2-3 T apricot liqueur<br />
<br />
<i>Filling: </i><br />
1 fresh pineapple, cut into bite-sized chunks<br />
2-3 T crystal sugar <br />
<br />
1 quart halved, pitted whole apricots<br />
1 tablespoon pure vanilla extract<br />
1/3 cup honey<br />
1/4 cup wheat pastry flour<br />
1 T corn starch<br />
1/4 teaspoon salt<br />
<br />
1 large egg white, lightly beaten<br />
2 tablespoons cold unsalted butter, cut into small pieces<br />
<br />
<br />
Preheat oven to 425<br />
<br />
<i>Crust:</i><br />
Toss the ground nuts, flour and salt, cut in the shortening until crumbly. Add
the liqueur one tablespoon at a time, and work it in with a fork, using
only enough to wet the dough until it sticks together. Divide into two
equal pieces and chill. (You can roll them into thick disks first if you
like.)<br />
<br />
Butter or spray a 9-inch pie plate. Remove half the dough from the
refrigerator. Roll it out on a lightly floured surface to form a disc,
1/8-inch thick and 2 inches larger than the pie plate. If it's a weird
shape, as mine always is, trim it and puzzle-piece it into a disc,
lightly rolling again to make the extra pieces stick. Use a spatula to
help lift the dough and transfer it to the pie plate. Press it lightly
in the plate to fit. Trim, leaving a 1-inch overhang. Place in the
refrigerator to keep cold. You'll use the rest of the dough to create a
lattice top. Note: the nut crust is not quite as elastic as a
traditional flour crust, so you have to handle it very gently.<br />
<br />
<i>For the filling</i>, start by draining off some of the juice from the pineapples: macerate the pieces in the sugar for one hour. Because this recipe uses honey instead of sugar to sweeten, there's a lot of liquid, so don't skip this step. Drain and conserve the juice.* <br />
<br />
Once you've drained the pineapple, place all fruit in a large bowl. Toss
with the vanilla, honey, cornstarch and flour; mix
thoroughly.<br />
<br />
Lightly brush the bottom crust all over with the lightly whipped egg white; spoon in the filling and dot with butter.<br />
<br />
Roll out the remaining dough and cut nto strips 3/4-inch wide to make a
lattice cover over the filling. Trim the overhang to 1 inch. Moisten the
edges of the crusts where they meet with a little water, then press
them together lightly and turn them under. Crimp the edges.<br />
<br />
Brush the lattice crust and the rim with the cream. Optional: sprinkle the surface with 2 tablespoons of turbinato sugar.<br />
<br />
Bake 15 minutes. Reduce the heat to 375°F and bake until it is golden
and the juices are bubbling, about 50 to 60 minutes. Let the pie cool
on a wire rack before serving.
<br />
<br />
<i><b>*Pineapple syrup</b></i><br />
Use the rinds and conserved juice to make a simple syrup: Boil the rinds all in 5 cups of water until the fruit starts falling off the rind. Drain and continue to boil, adding juice of 1/2 lemon, and 1 1/2 cups sugar, until volume is reduced to 2 to 3 cups (depending on how syrupy a syrup you want). Drain thoroughly. Keeps about 2 weeks.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com1tag:blogger.com,1999:blog-8094134305816735755.post-13574997392055204872012-01-05T08:30:00.000-06:002012-01-07T09:58:27.280-06:00A Dark Days offering<div class="separator" style="clear: both; text-align: center;">
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Seasonal, Organic, Local, Ethical<br />
<br />
And vegan (which is about as ethical as a meal gets). All the ingredients in this meal came from my garden, except the chili powder, which is the hot organic from The Spice House.<br />
<br />
<b>SOLE chili </b><br />
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2 Thai peppers (or other hot pepper, I just happened to have these)<br />
1 medium onion, diced<br />
1 roasted green pepper, diced<br />
1/4 cup finely chopped cilantro<br />
5-6 small carrots, cut into rough chunks<br />
1 quart roasted eggplant<br />
1 cup heirloom beans (I used Tiger Eye)<br />
Spinach, 4 oz uncooked<br />
1 quart roasted tomatoes<br />
1 pint tomato sauce<br />
2-3 T chili powder (to taste)<br />
<br />
Saute the onion and peppers in a couple tablespoons of olive oil. Add the cilantro and simmer a couple of minutes. Add the carrots, tomato and eggplant, season to taste. Simmer about 10 minutes, add the beans. Continue to simmer about an hour. Serve with cornbread.<br />
<br />
I used the roasted vegetables--peppers, eggplant, tomatoes--that I had cooked and frozen from last summer's garden.<br />
<br />
Served with <a href="http://onegreentomato.wordpress.com/2011/09/10/cast-iron-cornbread/" target="_blank">this</a> cornbread, but <a href="http://snarkyvegan.wordpress.com/" target="_blank">Snarky Vegan</a> recommends <a href="http://www.theppk.com/2011/05/fresh-corn-johnnycakes/" target="_blank">this vegan recipe</a>.<br />
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<br />Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-80035983674718024912012-01-02T08:58:00.000-06:002012-01-07T09:58:46.704-06:00Chamomile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUq3RWUsuRlOX1OSrbPaKQ9ws6ELFSTa2UzH7MTGuuL1eENxso2Cn-2LI2Dne36ycGs1uk4KMa5lBpeCy3w9KxuSQ41GhUo01pw_AO5Rt4z_rM0BTPJ6YoXb8uIJlcp3iJVdz61gjdGY/s1600/3647513634_00bc8f7144_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUq3RWUsuRlOX1OSrbPaKQ9ws6ELFSTa2UzH7MTGuuL1eENxso2Cn-2LI2Dne36ycGs1uk4KMa5lBpeCy3w9KxuSQ41GhUo01pw_AO5Rt4z_rM0BTPJ6YoXb8uIJlcp3iJVdz61gjdGY/s400/3647513634_00bc8f7144_z.jpg" width="400" /></a></div>
This year's One Seed Chicago choices are <a href="http://www.oneseedchicago.com/2012/01/one-seed-chicago-2012-vote-today.html" target="_blank">chamomile, basil, and cilantro</a>. I think it's the first year that I've actually liked every choice, and would feel just fine no matter which one wins (last tiny sniff for last year's loser- eggplant). I'll do some posts on the other two choices as well.<br />
<br />
Therefore, I'm not tipping my hand, (I'll do some posts on the other two choices as well) but I want to depress some misinformation that has started to get out there via Mike Nowak's show during the announcement:<br />
<div style="text-align: center;">
Chamomile is not hard to grow</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I first planted chamomile maybe a decade ago. It's the only time I've ever planted it, and yet I get more chamomile every year than I can use. This is because it reseeds. And I just let it go--I have </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiII46iY57JzKGWQi9kZcnRz27R54pdLDzylmpbdI6f6vBxSHE-Uqw0TwdSLguPa4ygTdmc-NxFtV4k0eySz6Z2CDlTgwCMEkjmnvV4Oh8JYcI2hJZtGCyAWN49fkw4Z8iKFZjtuCOaq6k/s1600/3601574698_a1d08d9ddc.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiII46iY57JzKGWQi9kZcnRz27R54pdLDzylmpbdI6f6vBxSHE-Uqw0TwdSLguPa4ygTdmc-NxFtV4k0eySz6Z2CDlTgwCMEkjmnvV4Oh8JYcI2hJZtGCyAWN49fkw4Z8iKFZjtuCOaq6k/s320/3601574698_a1d08d9ddc.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grown for a plant sale in 2011</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: left;">
chamomile in the ornamental beds, in the herb beds, in the berry patch, in the tomatoes, in the onions. It's kind of fun to see where it pops up. If it's really somewhere that I don't want it, I let it get about 5 inches tall, and then move it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Chamomile is pretty, and it behaves itself. Unlike other flowering herbs, like dill, it doesn't get leggy or wild. The biggest drawback of chamomile is that it's a drag to harvest.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I suppose there are probably other uses for chamomile, but primarily I use it for tea. The tea is made from the yellow seed heads, and you want them without the white petals. I wait for the petals to drop, then I grap the top of a given plant, and just hack all the seed heads off with their stems. Then, unfortunately, you have to remove the stems from all the hundreds of tiny seed heads, and any petals that are left. I put it in a pie pan to dry. Don't crumble it (it may fall apart on its own); store in jars. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
What you're left with is the most flavorful tea you can imagine. You'll never drink commercial chamomile tea again--the flavor is a pale shadow of the real thing. I grow enough every year to get me through the winter, because you barely need any to make a pot since the flavor is so strong.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
As far as next year, it's just about impossible to harvest it all, so some of the seed heads will fall into the soil, and you'll have chamomile next year too. I'm a little worried this year, because a lot of chamomile has sprouted already because of the extended warmth this year.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvnSqMlRcLvr_8L05-qwqZnGU3b-mNHfhe_fB5VxvZTv-n28WGeDbbBfb7EIIaBDcI8sbYoSWNrh8VApTvmKRxOQqMiyof5DM_HzKu1v5l7jl8yIY5MlQD4g2ocUTuNci0scVzLt-j94/s1600/4728056591_e06528e84c_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvnSqMlRcLvr_8L05-qwqZnGU3b-mNHfhe_fB5VxvZTv-n28WGeDbbBfb7EIIaBDcI8sbYoSWNrh8VApTvmKRxOQqMiyof5DM_HzKu1v5l7jl8yIY5MlQD4g2ocUTuNci0scVzLt-j94/s320/4728056591_e06528e84c_b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Self-seeded chamomile in my Savory Walk</td></tr>
</tbody></table>
<div style="text-align: left;">
Maybe it will be the first year I need to replant! If so, I might get some seeds from <a href="http://www.oneseedchicago.com/" target="_blank">One Seed Chicago</a>.</div>Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com2tag:blogger.com,1999:blog-8094134305816735755.post-85497545893751516182011-12-30T05:30:00.000-06:002011-12-30T05:30:00.171-06:00GingerI had a large piece of ginger left from the <a href="http://matthew-rowley.blogspot.com/2010/03/ginger-pie-rescued-recipe.html" target="_blank">ginger pie</a> (with ginger whipped cream*) thatI made for Christmas, so I decided to play around with it and made <a href="http://www.rwood.com/Recipes/Honey_Candied_Ginger.htm" target="_blank">honey-candied ginger</a>, <a href="http://allrecipes.com/recipe/homemade-pickled-ginger-gari/" target="_blank">pickled ginger</a>, <a href="http://homecooking.about.com/od/dessertrecipes/ht/crystalginger.htm" target="_blank">crystallized ginger</a>, and ginger syrup (another "waste not" recipe!)<br />
<br />
The honey ginger is the winner. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMMcbGupvAFbSxqlLRG9441PhRvYmDvtgqtJzoJJKvtbcyjG-MnPd_ciGnVrSoMQ5fIJrosAqSutJzo86asrK6t2oKcmi5C89KtSwwWhIT9jaEu_bi3GLMFALekV68erQZ5tlvmr9m3Q/s1600/ginger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMMcbGupvAFbSxqlLRG9441PhRvYmDvtgqtJzoJJKvtbcyjG-MnPd_ciGnVrSoMQ5fIJrosAqSutJzo86asrK6t2oKcmi5C89KtSwwWhIT9jaEu_bi3GLMFALekV68erQZ5tlvmr9m3Q/s320/ginger.jpg" width="299" /></a></div>
<br />
<b>Ginger Syrup</b><br />
2 cups water<br />
ginger peels from the other recipes<br />
about 2 cups ginger "stock" from making the candy and pickles<br />
<br />
1 1/2 cups sugar<br />
juice of 1/4 lemon<br />
lemon zest<br />
pinch of salt<br />
<br />
Make 1 more cup of "stock" by boiling the ginger peels in the water; turn heat to simmer and continue to cook until it is reduced by half. Add to the stock from the other recipes. Add the remaining ingredients and heat until the sugar is completely melted. Continue to simmer until the syrup is reduced by a third to half (depending on how thick a syrup you want). You should end up with about 2 cups of syrup.<br />
<br />
Use as pancake syrup, or to flavor tea, cocktails, or sparkling water.<br />
<br />
<b>*Ginger whipped cream </b><br />
1 cup heavy cream<br />
2 T powdered sugar<br />
1/2 t vanilla<br />
1/4 cup ginger liqueur<br />
<br />
In a small bowl, whip the cream until it starts to thicken. Add the remaining ingredients and continue to beat until stiff, about 3-5 minutes. For best results, put the bowl and the beaters in the freezer for at least 3 hours before hand.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com1tag:blogger.com,1999:blog-8094134305816735755.post-65241764085001287132011-12-27T05:30:00.000-06:002012-01-07T09:58:59.545-06:00Playing with pie crustI did a lot of baking this week and didn't want to make a dessert pie, so I made a quiche instead.<br />
<br />
I always avoided pies because I was afraid of the crust. Well, it turns out the crust is the easy part. I make quiche a lot, but only recently started using my own crust once I realized this. Today I added green tea powder and dried mint (about 1/4 teaspoon each) to the flour, and mixed it with some green mint tea still sitting in the pot from this morning.<br />
<br />
After a couple of false starts, I seem to have developed a bit of a knack for a tender and flaky crust. I've been playing around with the basic recipe; here are some of my variations.<br />
<br />
<b>Basic pie crust</b><br />
2 cups flour (I use a wheat pastry flour)<br />
2/3 cup shortening (yes, I've been using lard, from humanely-raised local pigs)<br />
1/4 teaspoon salt<br />
4-6 teaspoons water<br />
<br />
Whisk the flour and salt, then cut in the shortening until it's mixed to pea-sized bits. Add the liquid a tablespoonful at a time, mixing it with a fork, and being careful not to overwork any single portion of the the dough. The more you handle it, the tougher it will be. I've found because lard is so moist, I usually need only 3-4 tablespoons of liquid.<br />
<br />
Finish the last bit of combining with your hands, divide dough into two equal pieces and flatten into disks. Put one away while you roll out the other, it's easier to handle when it's slightly chilled.<br />
<br />
Some variations:<br />
<br />
You can alter the flour. I've substituted <br />
<div style="text-align: center;">
1/4 cup oats + 1/4 cup ground walnuts</div>
<div style="text-align: center;">
1/4 rice flour</div>
<div style="text-align: center;">
mixed white and wheat flour</div>
<div style="text-align: center;">
used only whole wheat (nice for a quiche)</div>
<br />
I've add the following to the crust (not all at once):<br />
<div style="text-align: center;">
dried orange zest</div>
<div style="text-align: center;">
a tablespoon of raw sugar (this is nice for dessert pies)</div>
<div style="text-align: center;">
various sweet or savory spices including </div>
<div style="text-align: center;">
ground coriander, pumpkin pie spice, cinnamon, ground clove</div>
<div style="text-align: center;">
green tea powder</div>
<div style="text-align: center;">
dried mint</div>
<br />
You can mess with the liquid you use too. I've substituted<br />
<div style="text-align: center;">
tea (including a green mint)</div>
<div style="text-align: center;">
apple cider </div>
<div style="text-align: center;">
orange juice</div>
<div style="text-align: center;">
liqueur</div>
<br />Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com3tag:blogger.com,1999:blog-8094134305816735755.post-2187415659885914442011-12-25T14:47:00.000-06:002012-01-07T09:59:16.436-06:00Christmas dinnerI make menu cards every year for our Christmas dinners, using seasonal
photos from the garden. Here are the ones from the past few years.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0-XX4N6QobLS8cG533A6yqjl97jJxKnUjTH7IG7QKTGvL_PuvRF9riFHagBaMTXARtSZ-1cS_Rd6Ocu4XF6CQiBJD-gg0k-Yi_QRAwtxqwvl5FABxFl8C3cD60GeyMfbFORy0C21dQE/s1600/2008+Xmas+menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0-XX4N6QobLS8cG533A6yqjl97jJxKnUjTH7IG7QKTGvL_PuvRF9riFHagBaMTXARtSZ-1cS_Rd6Ocu4XF6CQiBJD-gg0k-Yi_QRAwtxqwvl5FABxFl8C3cD60GeyMfbFORy0C21dQE/s400/2008+Xmas+menu.jpg" width="336" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2008</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldkwtVrcDQjSaz6AXL2fcbNbjpg9EuyYRjNGkeeHL9TK1potYGmkHemTawRlJ3DNxUY7OnOm2uaCbhqo_ANcgEoCRUQt3Tgq2r6KDyH2PJJ2uONiQMQSdh6_a8glk-5zPva6ecW4MjQI/s1600/2009+Xmas+menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldkwtVrcDQjSaz6AXL2fcbNbjpg9EuyYRjNGkeeHL9TK1potYGmkHemTawRlJ3DNxUY7OnOm2uaCbhqo_ANcgEoCRUQt3Tgq2r6KDyH2PJJ2uONiQMQSdh6_a8glk-5zPva6ecW4MjQI/s400/2009+Xmas+menu.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2009</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jz7_wQ7l7mTeO7raIDfqfoLHYwLRp1p7cr5hb2JiKsfATxsmyf8JRSbTvg8Lm5gs13ejhA2Y_YTALQHNwnENKVaKwBvefvDAzqGygpUVdRAqaqUziRrWI7mjW0891v2zgO276P0CNMY/s1600/2011+Xmas+menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jz7_wQ7l7mTeO7raIDfqfoLHYwLRp1p7cr5hb2JiKsfATxsmyf8JRSbTvg8Lm5gs13ejhA2Y_YTALQHNwnENKVaKwBvefvDAzqGygpUVdRAqaqUziRrWI7mjW0891v2zgO276P0CNMY/s400/2011+Xmas+menu.jpg" width="330" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2011</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<span style="font-size: x-small;"> ( Don't know where 2010 disappeared to!)</span>Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-85417796709915032302011-12-21T08:00:00.000-06:002012-01-07T09:59:37.595-06:00Waste notApple, pear or peach peels. Cherry pits. Lemon rinds. Orange rinds. Chard stems. <br />
<br />
You should not be throwing any of these away. Any time you use a lemon, orange or lime, zest it before you discard the rind. Leave the zest out for a couple of days on a paper towel, or zap it for a minute (literally, just one minute) in the microwave to dry it, and save it in an old spice jar. This will be the best zest you ever use short of fresh, and essentially free.<br />
<br />
All vegetable discards, with the possible exception of potato peels, should be thrown in a ziplock and frozen for a quick stock.<br />
<br />
Fruit peels can be turned into simple syrups--a couple of cups of peels, a couple of cups of water and some sugar and lemon juice makes enough syrup for a drink or two.<br />
<br />
Here's another stick-to-your ribs <a href="http://notdabblinginnormal.wordpress.com/dark-days-challenge/" target="_blank">Dark Days</a> meal for a gloomy cold day, using this principal!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb1znFm8eIONGKN2dlMuYOnPFVrGA3dkRJSNGn8JO8BaZ_dO1gEwHF65L_DhzJ4z8lwNQpVMbiZlZVRgRUStuc8vWMYyXAK1tLErcIT9ZwzPryv8mGa7okPnfDx7ROjYhHvBIPYPJIQE/s1600/Potato+leek+on+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb1znFm8eIONGKN2dlMuYOnPFVrGA3dkRJSNGn8JO8BaZ_dO1gEwHF65L_DhzJ4z8lwNQpVMbiZlZVRgRUStuc8vWMYyXAK1tLErcIT9ZwzPryv8mGa7okPnfDx7ROjYhHvBIPYPJIQE/s320/Potato+leek+on+tray.jpg" width="320" /></a></div>
<b>Potato-leek soup, with a twist</b><br />
1 large or several small leeks <br />
2 very large russets<br />
3-4 white carrots<br />
2 small parsnips<br />
1 small turnip<br />
2 T butter <br />
1 teaspoon coriander seeds<br />
1 teaspoon white peppercorns<br />
Apple stock<br />
<br />
Now, then, you've frozen those apple peels from all that apple sauce and pie, right? Right? Good. Because it makes a wonderful stock for soups--sweet and heavy, and able to give vegetarian soups the closest thing to an umami flavor you can get without adding soy sauce. To make stock, put a quart or more of the peels into a quart of water and boil down to three cups (about 10-20 minutes). Drain and set aside.<br />
<br />
Peel and roughly cut, into bite sized pieces, the root vegetables and boil until very soft. Drain. Slice the leeks and saute in a couple tablespoons of a high-heat oil like grapeseed or olive. Add butter and the drained roots to the pan and stir over medium heat until the butter is melted. Grind the seasoning and stir it in. Add the stock and simmer a couple hours (or less, if you're impatient). This is not a smooth soup, don't blend it please, you'll want to taste all those lovely chunks.<br />
<br />
If you must, fry up some bacon and add it. Cool the soup with a little half-and-half (don't add it directly to the pot; if you reheat this soup with dairy in it, it will curdle). I served this with homemade cheesy biscuits.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-90832400787831303762011-12-20T14:07:00.000-06:002012-01-07T10:00:05.906-06:00A holiday meal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmYQoylfhcG3-9_ByP0JIXShTxa-JK3zjGBWDrSwRI1W-iV_cYtT8PAf4H6hYGd9TQ53ZMAVcZPBn1VQwc8n8oEt5GnyNIWu5V6F99Xjm8KYKUEa0TBwioZMnsAwTNGhZAulkGzmyQjc/s1600/Holiday+table.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmYQoylfhcG3-9_ByP0JIXShTxa-JK3zjGBWDrSwRI1W-iV_cYtT8PAf4H6hYGd9TQ53ZMAVcZPBn1VQwc8n8oEt5GnyNIWu5V6F99Xjm8KYKUEa0TBwioZMnsAwTNGhZAulkGzmyQjc/s320/Holiday+table.jpg" width="240" /></a></div>
We're having our oldest friends over for dinner tonight. Even the kids don't argue about setting time aside for dinner with Steve and Gayle every year.<br />
<br />
I don't like to make a typical holiday meal of ham or turkey for this family tradition. (I'm not actually making <i>any</i> traditional meals this year--we're having salmon for Christmas day.) I should probably have made at least an attempt at a kosher meal in honor of the first day of hanukkah today, but I couldn't resist the dip (shell fish and cheese) or the cheesecake.<br />
<br />
I love putting together meals like this, thinking through all the courses to make a balance, and to make every course interesting and different. <br />
<br />
A good bit of the ingredients are local and seasonal, all of it (with the probable exception of the crab meat) is sustainable and whole:<br />
<br />
<div style="text-align: center;">
<i>Appetizer</i></div>
<b>Goat cheese dip with crab meat</b><br />
Place in a food processor or mixing bowl: 4 oz crumbled goat cheese, 2 T yogurt, 4 T soft cream cheese, winter or indoor herbs: 2-3 sprigs each. I still had chives, parsley, and thyme outside, and rosemary inside. Add salt and pepper to taste and mix until smooth. Serve with <a href="http://washhands-settable.blogspot.com/2011/03/leisure-time.html" target="_blank">homemade crackers</a>. <br />
<br />
<b>Hot spiced cider </b><br />
Mix in a large saucepan: 1 quart cider, 1 cup orange juice, 1 T each cinnamon (or 3-4 cinnamon sticks) orange zest, 1 teaspoon whole coriander, 1/4 each teaspoon nutmeg, allspice, a few black peppercorns. Heat to a simmer, cover and continue to barely simmer for a couple of hours. Strain through cheesecloth. Add a little <a href="http://notdabblinginnormal.wordpress.com/2011/12/13/adventures-in-jelly-making/" target="_blank">spiced cider liqueur</a> (scroll down to "apple jail fail-redux").<br />
<br />
<div style="text-align: center;">
<i>Dinner</i></div>
<a href="http://washhands-settable.blogspot.com/2009/02/good-deeds-reap-new-recipes.html" target="_blank">Chicken curry with fall vegetables</a> I finally bought a dutch oven, which you really need to finish a dish like this properly, by letting it simmer in the dutch oven for a couple of hours. I served it with local(ish) wild rice and brussels sprouts.<br />
<br />
<div style="text-align: center;">
<i>Dessert</i></div>
Chocolate raspberry cheesecake. I used <a href="http://www.epicurious.com/recipes/food/views/White-Chocolate-and-Raspberry-Cheesecake-1162" target="_blank">this recipe from epicurious</a>, but substituted semi-sweet chocolate and semi-sweet milk chocolate melting dots for the white chocolate. I had to add the melting dots when I discovered that you can't melt chocolate in the microwave because it makes it burn. Good news is that I didn't actually <a href="http://notdabblinginnormal.wordpress.com/2011/12/11/dark-days-challenge-week-2-west-recappers-sole-meals/" target="_blank">burn down the kitchen</a> (scroll down to the photo that says "Ack").Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-2889117333213550502011-12-18T08:55:00.000-06:002012-01-07T10:00:40.367-06:00What's in your larder?It used to be a common skill--not just knowing how to put up food, but also a sense of how much you'll need.<br />
<br />
I've got plenty of fruit to get me through the winter, I think, and peppers, and eggplants. But I don't think I put up enough tomatoes, and I definitely haven't solved the root-vegetable thing. I still just buy them from the year-round CSA which tends to have local veggies well into early winter. I don't have room to grow the beans I know I'd eat-- about 45 square feet yielded just 3 quarts of beans. <br />
<br />
Reading the sustainability blogs as one of the managers of this year's <a href="http://notdabblinginnormal.wordpress.com/dark-days-challenge/" target="_blank">Dark Days Challenge</a>, I'm also amazed at the amount of preserving people do. Do they have a million kids or something? People talk about 40 jars of pickles, and 200 jars of tomato paste. People kill, butcher and freeze 5 and 6 and 7 deer. I start to think that I'm not doing it right.<br />
<br />
Last year I made it all the way to May without buying vegetables. This year, I'm not so sure.<br />
<br />
Everything in the meal below was made from food I grew, except the seasonings and bacon. <br />
<br />
<b>White bean cassoulet with chard</b><br />
4-6 thick bacon slices<br />
1 tablespoon olive oil<br />
1 1/2 cups chopped onion<br />
1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot<br />
1 cup (1/2-inch-thick) slices diagonally cut parsnip<br />
<br />
3 cups white beans (I used Hutterites)<br />
3/4 cup vegetable broth<br />
1 1/2 teaspoon dried thyme<br />
3-4 fresh sage leaves, chopped very fine<br />
<br />
1/4 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1-2 large tomatoes, skinned, seeded, then roughly chopped<br />
2 garlic cloves, minced<br />
<br />
Garnish:<br />
1/4 cup (1 ounce) grated fresh Parmesan or Romano cheese (not for vegans, natch)<br />
2 tablespoons chopped fresh parsley<br />
<br />
Preparation<br />
<br />
Cut up some bacon and fry in a large sauce pan until very well done. Drain and set aside. Using the bacon grease, add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. (Add a little olive oil, lard, or preserved bacon grease if you need more). Add stock, beans, enough cold water to cover, sage, and thyme. I'm told you shouldn't add salt to the beans until they are fully cooked because they won't cook correctly, but I don't know what that means. Plus, there's salt in the bacon. Bring to a boil, and then simmer covered for about 1 1/2 hours, stirring about every 20 minutes.<br />
<br />
Add next 4 ingredients and bring back to simmer. When the beans are just about done, add the bacon, parsley and garlic, and simmer another 10 minutes.<br />
<br />
Remove the stems from some chard and blanch the leaves. Place these in the bottom of a bowl and ladle in the cassoulet. Season with salt and pepper to taste, and top with a little garnish of extra parsley.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-79820992369131137552011-12-15T15:52:00.000-06:002012-01-07T10:00:54.478-06:00I thought you said you don't bake?I'm a baking machine this fall. I've been doing a pie a week (although not this week--I'll make a quiche to fill that promise this week). Yesterday I threw together some cheesy baking-powder biscuits, and I'm planning a cake for my "Housiversary" (25 years in our house on the 16th!) and a chocolate raspberry cheesecake for dinner with friends next week.<br />
<br />
Thank goodness my daughter makes the <a href="http://myfolia.com/journals/36850-bouche-de-noel" target="_blank"><i>bouche</i></a> for Christmas!<br />
<br />
Here's another use for those Thanksgiving leftovers!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxPKmHpFg8Pjr5nThbExdZlNEZGy9YbZHvPRooEs7oWK7U9G8ksXQ62xcbFyH-laxpTeS_utjgez4J_SaQa9hEOp1CvjY78xlRQGTPyHOYb2YPVWI83UYWKI3trG80ZuQv-uwqBqe1nI/s1600/Oatmeal+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxPKmHpFg8Pjr5nThbExdZlNEZGy9YbZHvPRooEs7oWK7U9G8ksXQ62xcbFyH-laxpTeS_utjgez4J_SaQa9hEOp1CvjY78xlRQGTPyHOYb2YPVWI83UYWKI3trG80ZuQv-uwqBqe1nI/s400/Oatmeal+cookies2.jpg" width="400" /></a></div>
<b>Cranberry-oatmeal cookies</b><br />
2 sticks butter<br />
1 ½ cups light brown sugar, packed<br />
2 large eggs<br />
½ cup cranberry sauce<br />
½ teaspoon orange extract <br />
<br />
2 cups oats<br />
1 ½ cups wheat pastry flour<br />
1 tsp baking powder<br />
½ salt<br />
<br />
1 cup dried cranberries, plumped<br />
<br />
Line a cookie sheet with parchment paper. Preheat oven to 350F/176C. To plump cranberries, place in a pyrex or other microwave-safe container, cover with water and heat on high for 5 minutes. Drain and set aside.<br />
<br />
Combine and whisk the dry ingredients. Set aside. Cream the butter, about 5 minutes. Add the sugar and cream until light and fluffy. Add the eggs and beat until smooth, add the cranberry sauce and beat until fully blended. Add the dry ingredients about 1/2 cup at a time, blending fully each time. When done, fold in the fruit using a fork or spatula.<br />
<br />
Spoon onto cookie sheet in small teaspoonfuls (about 1" across). Bake for 13 minutes.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com0tag:blogger.com,1999:blog-8094134305816735755.post-25429061898754736942011-12-08T17:24:00.001-06:002012-01-07T10:01:14.289-06:00Dark Days Challenge, Week OneI'm helping the writers at <a href="http://notdabblinginnormal.wordpress.com/dark-days-challenge/" target="_blank">Not Dabbling in Normal</a> to manage Urban Hennery's Dark Days Challenge this year (use the link on the badge in the side bar to find out more).<br />
<br />
I guess that means I should really play along and make at least one SOLE meal (Seasonal Organic Local Ethical) food meal a week. I think I hit it out of the park with this one, although I confess to pepper, salt, and yes, sherry. Everything else, except the bacon and the cheese (which are from farms in Wisconsin and Illinois, ordered through <a href="http://freshpicks.com/">freshpicks.com</a>), was so local that it came out of my garden. <br />
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<br />
<br />
<b>White bean cassoulet with rosemary and sage</b><br />
<span style="font-size: x-small;"><a href="http://www.ediblecommunities.com/chicago/fall-2011/beans-with-rosemary-sage-and-pecorino.htm" target="_blank">based on this recipe</a> from Edible Chicago Magazine</span><br />
<br />
<div>
2 cups beans <span style="font-size: x-small;">(I used <a href="http://www.seedsavers.org/Details.aspx?itemNo=1503" target="_blank">Bumble Bee heirlooms from Seed Savers Exchange</a>)</span></div>
<div>
1 tablespoon kosher salt</div>
<div>
3 cloves garlic, peeled and smashed</div>
<div>
2 sprigs fresh sage</div>
<div>
2 sprigs of rosemary</div>
<div>
2 whole peeled medium tomatoes (I pulled out a quart bag that I froze a couple of months ago)</div>
<div>
splash of sherry<br />
6 pieces of bacon, fried quite crisp and crumbled<br />
olive oil</div>
<div>
fresh ground pepper</div>
<div>
any hard Italian cheese (asiago, parmesan, pecorino, romano), grated </div>
<div>
</div>
<div>
Cook the beans; if they are commercial dried beans they usually recommend soaking overnight, but I've found it works better to boil them for 20 minutes, let them soak until the water is cool, then repeat. With beans you've dried yourself, usually a single boiling will work. Drain the water off. No need to conserve it.</div>
<br />
In a large cast iron Dutch oven or heavy enamel pot, add garlic,
tomato, sherry, sage and rosemary to the beans. Add the herbs on the stem so you can easily remove them before serving or you'll be picking them out a leaf at a time. Do not ask me how I know this. Add water to just cover the beans. You may need to add water as the beans cook. You want to keep them covered, but remember that it isn't soup. When you're done there should be minimal liquid.<br />
<br />
Remember to use the good sherry. Although a lot of cooks apparently now dispute this, I like the saying that you shouldn't cook with a wine you wouldn't drink, if for no other reason than why buy a whole extra bottle just to cook with? I don't know about you, but I don't use liquor to cook with all that often. I don't even use liquor to drink with all that often.<br />
<br />
Bring the pot to a boil then reduce heat to low and keep the beans
at low simmer adding water as necessary. You may cook the beans on
stovetop or place in a 350° oven and cook until tender. Add the bacon about 10 minutes before serving.<br />
<br />
Garnish with grated hard cheese, olive oil, salt, and fresh ground
pepper.<br />
<br />
I honestly did not expect this to be all that good--cassoulets are easy to make, but hard to make tasty--but this was delicious.Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com1tag:blogger.com,1999:blog-8094134305816735755.post-20674960766057791842011-12-06T08:43:00.001-06:002012-01-07T10:01:28.203-06:00Mayors Landscape AwardsI was honored to receive Second Place (Region 1) for Single Residential Landscapes from the venerable Chicago Mayor's Landscape Awards for 2011.<br />
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Here's the essay I submitted with the application (regular readers will recognize places where I plagiarized myself!) <br />
<blockquote>
<i>I grew my garden in lockstep with my family. We moved in to a vast expanse of grass in 1986 (actually a vast expanse of snow, since it was December). </i></blockquote>
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<i>For a while the garden grew with the family-- add a child, add a flower bed. As the children grew in complexity so did the garden, adding vegetables, trees, more flowers, patios and a pond. The children are grown and gone and the garden is grown yet comes back every year, a lovely metaphor on the nature of parenting adults. </i></blockquote>
<blockquote>
<i>I get joy from gardening that is visceral and emotional. I put in a bed to fix the shape; or put in a plant to change the profile or enhance the color. My garden has a beautiful design, but I didn't "design" it. It's just nearly 30 years of living in a space, and moving things around, kind of like the living room furniture. It just takes a little longer with plants. If the color or size works in the spot I want to fill, I’ll try it. If I want to try growing some new thing to eat or preserve, I'll try it.
A benefit of this is that the plants that have survived are indeed hardy, with some spectacular successes. I have a number of my own backyard cultivars- an heirloom tomato, sweet alyssum, cleome. </i></blockquote>
<blockquote>
<i>A garden assaults the senses; it makes you “be”: taste, spirit, beauty, scent, intellect. Is there food, light, color, understanding? Are you scientist or goddess? Do you plant for joy or with an understanding of the the science of the effort?
What makes a garden a garden and not just a yard? There’s sight of course— what most people think of when they see a garden— it looks nice. And taste— you can grow the things you eat. </i></blockquote>
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<i>This is where gardeners start, I think, with a desire for beauty and food. But gardens also have sound. Buzzing insects, and singing birds. Rustling of small animals in the brush, maybe running water. Gardeners know about touch. The fuzz of a lambs ear, or the prick of a rose. A crisp forsythia leaf, the hard shell of a nut, the heavy sun on the back of your neck and of course the wonderful feel of the soil around your hands. </i></blockquote>
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<i>Technique is important to get the result you want, and each pursuit has an inherent aesthetic that is met even if you don't think about it. Green things are pretty; food tastes good. </i></blockquote>
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<i>But technique alone cannot bring joy, that ineffable element that stills your heart and calms your brain.
Through every season, as the plants cycle through their growth and decline, the monochrome of winter arrives, tone and contrast become the main color statements in a garden— black dirt or red branches against white snow, the warmer areas that melt sooner creating lines through the garden, a shoveled path. In winter you see more clearly the lines of a tree, and the texture of seedpods left for the birds. The dense branches of a shrub, especially if its red or orange or purple berries still hang on, add a contrasting round shape within the lines of the canes or branches, and the overall shape of the bush stands in contrast to the clean lines of architechtural elements like walkways, trellises and patios. </i></blockquote>
<blockquote>
<i>I finally went through the Master Gardener course, thinking I wanted to be a “real” gardener at last, but I think like our old friend the Velveteen Rabbit, a gardener becomes real, not through her methods or involvement, but through the love she feels for her plants, and the feedback of friends; through the flowers in her vase, and the food she shares. </i></blockquote>
<blockquote>
<i>The application asks for “challenges” but I refuse to think of my garden in that way. A garden is not a challenge, but an antidote to the challenge that is life.</i> </blockquote>
<br />Alexandrahttp://www.blogger.com/profile/04087069977867729538noreply@blogger.com2