2 thick pork chops
pepper to taste
1/2 tsp. ground ginger, to taste
approx. 1 Tbsp. oil
2 firm winter pears, such as Bosc
1 Tbsp. lemon juice (optional)
1/2 -1 tsp. ground cinnamon
3 Tbsp. brown sugar
approx. 2 tsp. butter (optional)
1/4 cup balsamic vinegar
Put a little oil in a skillet, just enough for frying, and add pepper and ginger. Stir and heat gently until ginger starts to darken, then add pork chops and brown. Place in a baking dish large enough to hold chops and pears in a single layer (best if it’s a very cozy layer, though). Peel pears, cut in half and core. Place cut side up in the dish and sprinkle with the lemon juice. Put a dab of butter in the cavity of each pear. Mix cinnamon and sugar and sprinkle over chops and pears. Pour vinegar over it all. Cover and bake at 350F for 40 minutes. Remove cover and cook another 10 minutes or until chops are cooked through.
Makes two servings (with lots of extra liquid that might be good for cooking rice in)
Adapted from: Cooking for two today / Jean Hewitt.
The rest of the story
I use agridouce here to connote a Euro/Western kind of sweet-and-sour that is more common in classical and medieval recipes but has almost disappeared from modern ones.
The original recipe called for dry sherry, but I don't usually care for any kind of wine in my food (it's rotten grape juice, after all, and no matter how carefully it's been rotted, it still tastes like rotten grape juice to me and you're welcome to it). Usually I substitute an appropriate broth, but this time I didn't have any on hand; what I did have was a nice bottle of balsamic vinegar. So I thought, same stuff fermented with a different yeast, that's all, and tried it.
This also works with thinner chops, but you'll need to adjust the cooking time. It's really best with 1-inch, bone-in chops, but quite forgiving. Don't use Bartlett-type eating/dessert pears, they go to mush when baked.
A couple of other little caveats:
- 3 Tbsps looks like a LOT of sugar, but use it all for your first attempt; if it really comes out too sweet you can cut it back next time, but you've got all that vinegar to balance.
- Be careful taking the lid off, and even just opening the oven; there's a wave of vinegar steam lying in wait to attack your eyeballs and sinus membranes if you give it half a chance!
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
12 July, 2020
02 March, 2020
Chick/chick
or, Chicken and chickpeas (garbanzos)
about 1 lb. boneless, skinless chicken (thighs recommended)
1/4 cup chopped onion, to taste
1/4 cup chopped celery, to taste
1-2 chopped carrots, to taste (optional)
15.5-oz can or about 2 cups cooked garbanzos (chickpeas), drained if appropriate
1/4 to 1/2 cup barbecue sauce, to taste
Boneless, skinless chicken thighs usually come sort of rolled back around the space where the bone was; if your slow cooker is big enough, unroll them and lay them flat over the bottom (optional: it just lets them cook more quickly and makes them easier to shred). If using chicken breasts, cut them into 2-5 pieces. Top with the onion, celery, and carrots, cover, and cook about two hours, until the chicken is done and starting to break apart when poked. Add garbanzos and at least enough barbecue sauce to moisten everything well. Continue to cook (still covered) until the garbanzos are heated through, and up to another hour or so. Freezes well, especially if you leave out the carrots (they can be a bit grainy after freezing).
This one was a plain case of "what the .... can I do with these garbanzos without going to the grocery store?"
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
about 1 lb. boneless, skinless chicken (thighs recommended)
1/4 cup chopped onion, to taste
1/4 cup chopped celery, to taste
1-2 chopped carrots, to taste (optional)
15.5-oz can or about 2 cups cooked garbanzos (chickpeas), drained if appropriate
1/4 to 1/2 cup barbecue sauce, to taste
Boneless, skinless chicken thighs usually come sort of rolled back around the space where the bone was; if your slow cooker is big enough, unroll them and lay them flat over the bottom (optional: it just lets them cook more quickly and makes them easier to shred). If using chicken breasts, cut them into 2-5 pieces. Top with the onion, celery, and carrots, cover, and cook about two hours, until the chicken is done and starting to break apart when poked. Add garbanzos and at least enough barbecue sauce to moisten everything well. Continue to cook (still covered) until the garbanzos are heated through, and up to another hour or so. Freezes well, especially if you leave out the carrots (they can be a bit grainy after freezing).
This one was a plain case of "what the .... can I do with these garbanzos without going to the grocery store?"
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
25 January, 2020
Curried Tuna Salad or Sandwich
6 oz. canned tuna, drained, chopped or shredded if needed
1 Tbsp lemon juice
salt and pepper to taste
2 Tbsp minced celery, to taste
1 Tbsp minced onion
1/2 cup apple, chopped into 1/4-inch pieces
2 Tbsp currants
1 Tbsp minced fresh basil
1/2 Tbsp curry powder
1/4 cup mayonaise*
1/8 tsp Dijon mustard
Thoroughly mix tuna, lemon juice, salt, pepper, celery, onion, apple, currants, and basil. Combine curry powder, mayonnaise, and mustard; fold into tuna until evenly moistened.
Makes about 1 cup
Adapted from Cooks Illustrated via High Seas Tuna
The rest of the story
Another Market newsletter recipe that I hunted up in support of one of our vendors, Sassy Seafood, who do sustainable fishing out of Westport. I'm posting it here as well because the food bank sometimes has canned tuna (if you have one of their big 12-ounce cans, just double this recipe or follow the link to the original recipe). They also sometimes have canned chicken, which should work just fine here instead of the tuna.
One note: I cannot recommend using Miracle Whip instead of mayonnaise... in anything, actually. Miracle Whip is sweetened and will change the resulting flavor. In fact, for the very best result, try this:
*Fresh Homemade Mayonnaise
1 large egg yolk
1/4 tsp. salt
1/4 tsp. Dijon mustard
1 1/2 tsp. lemon juice
1 tsp. white wine vinegar (do not confuse with white vinegar)
3/4 cup corn oil
Briskly whisk egg yolk for 15 seconds. Whisk in salt, mustard, lemon juice, and vinegar; continue whisking until the yolk thickens and color brightens, about another 30 seconds. Add 1/4 cup oil in a slow, steady stream while continuing to whisk. Whisk about a minute, until the mixture thickens. Repeat with second 1/4 cup, whisking about 30 seconds until oil is thoroughly blended in. Add the last 1/4 cup of oil all at once and whisk about 30 seconds to thoroughly blend it in.
Food Processor Method
Makes about 1 1/2 cups
Use a whole egg and double the amounts of the other ingredients. Fit the food processor with a metal blade, place everything except the oil in it, and pulse a few times to thoroughly combine the ingredients. With the processor running, add oil in a thin stream and allow to incorporate completely.
Adapted from: The best recipe / by the editors of Cook's Ilustrated. Boston Common Press, c1999. ISBN: 0936184388.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 Tbsp lemon juice
salt and pepper to taste
2 Tbsp minced celery, to taste
1 Tbsp minced onion
1/2 cup apple, chopped into 1/4-inch pieces
2 Tbsp currants
1 Tbsp minced fresh basil
1/2 Tbsp curry powder
1/4 cup mayonaise*
1/8 tsp Dijon mustard
Thoroughly mix tuna, lemon juice, salt, pepper, celery, onion, apple, currants, and basil. Combine curry powder, mayonnaise, and mustard; fold into tuna until evenly moistened.
Makes about 1 cup
Adapted from Cooks Illustrated via High Seas Tuna
The rest of the story
Another Market newsletter recipe that I hunted up in support of one of our vendors, Sassy Seafood, who do sustainable fishing out of Westport. I'm posting it here as well because the food bank sometimes has canned tuna (if you have one of their big 12-ounce cans, just double this recipe or follow the link to the original recipe). They also sometimes have canned chicken, which should work just fine here instead of the tuna.
One note: I cannot recommend using Miracle Whip instead of mayonnaise... in anything, actually. Miracle Whip is sweetened and will change the resulting flavor. In fact, for the very best result, try this:
*Fresh Homemade Mayonnaise
1 large egg yolk
1/4 tsp. salt
1/4 tsp. Dijon mustard
1 1/2 tsp. lemon juice
1 tsp. white wine vinegar (do not confuse with white vinegar)
3/4 cup corn oil
Briskly whisk egg yolk for 15 seconds. Whisk in salt, mustard, lemon juice, and vinegar; continue whisking until the yolk thickens and color brightens, about another 30 seconds. Add 1/4 cup oil in a slow, steady stream while continuing to whisk. Whisk about a minute, until the mixture thickens. Repeat with second 1/4 cup, whisking about 30 seconds until oil is thoroughly blended in. Add the last 1/4 cup of oil all at once and whisk about 30 seconds to thoroughly blend it in.
Food Processor Method
Makes about 1 1/2 cups
Use a whole egg and double the amounts of the other ingredients. Fit the food processor with a metal blade, place everything except the oil in it, and pulse a few times to thoroughly combine the ingredients. With the processor running, add oil in a thin stream and allow to incorporate completely.
Adapted from: The best recipe / by the editors of Cook's Ilustrated. Boston Common Press, c1999. ISBN: 0936184388.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
29 December, 2019
Turnips baked with cheese
2 lbs white turnips, peeled
10-12 oz. good Swiss cheese, minced
1/4 lb. butter, melted
pinch of allspice and/or nutmeg, to taste
salt and pepper, also to taste
If roasting meat, boil turnips 5 min., then add to meat and roast 10-15 min.; or just boil them until barely tender. Allow turnips to cool while mincing the cheese, then slice them. Place a layer of the cheese in a well-buttered baking dish, top with a layer of turnips, spices, and some butter; continue alternating layers, ending with more cheese. Place in a moderate oven just long enough to melt the cheese. You can cover and microwave it about 5 min. instead but that's really not authentic.
From: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, w996. ISBN: 0802076327.
In recreationist circles, this dish is something of an "old standby," easy and popular. The boil-then-roast technique shows up a lot in medieval cooking; I'm told it was considered healthier than cooking with just one method. The medical science of the day held that combining wet and dry heat would balance the humors of the resulting dish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
10-12 oz. good Swiss cheese, minced
1/4 lb. butter, melted
pinch of allspice and/or nutmeg, to taste
salt and pepper, also to taste
If roasting meat, boil turnips 5 min., then add to meat and roast 10-15 min.; or just boil them until barely tender. Allow turnips to cool while mincing the cheese, then slice them. Place a layer of the cheese in a well-buttered baking dish, top with a layer of turnips, spices, and some butter; continue alternating layers, ending with more cheese. Place in a moderate oven just long enough to melt the cheese. You can cover and microwave it about 5 min. instead but that's really not authentic.
From: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, w996. ISBN: 0802076327.
In recreationist circles, this dish is something of an "old standby," easy and popular. The boil-then-roast technique shows up a lot in medieval cooking; I'm told it was considered healthier than cooking with just one method. The medical science of the day held that combining wet and dry heat would balance the humors of the resulting dish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 July, 2019
Chicken and peach in barbecue sauce
1 large chicken breast half (about 1 lb or a little less) cut stir-fry style (skinned, boned, cut across the grain in 1/4-inch or thinner slices) -- pork would also work
oil for cooking, if needed
about 1/2 Tbsp ground ginger, to taste
1-2 tsp garlic powder, or 1 clove garlic, crushed, to taste
1 large peach, pit removed, peeled, sliced in 8-10 slices
1/4 cup each chopped onion and celery, or to taste
barbecue sauce to lightly coat
Start chicken cooking over low heat, in a little oil if needed to prevent sticking (if using a non-stick frying pan, you probably won't need any oil). Sprinkle generously with ginger and garlic powder. Prepare the peach; unless you're a lot faster than me, this will take about as long as the chicken's head start should be. When the chicken is mostly cooked -- chicken white (but ideally not browned) on the outside but probably not done in the middle, check the amount of liquid in the pan; pour off some if needed, it should be moist but still more frying than boiling. Add the peach slices, onion, and celery. Sprinkle again with ginger if desired. Turn up the heat to about medium and saute/stir-fry slowly a few minutes. Drizzle with barbecue sauce, stir in, and continue cooking until peach slices are soft and chicken is done.
The rest of the story
First, a note on barbecue sauces: I like the really vinegar-tangy ones generally, and especially in this dish. If you prefer a sweeter sauce, you may want to add a little extra vinegar here or it'll come out pretty sweet.
This is another of my "what needs to be used up?" inventions. I'm very fond of mixing fruit with meat, so when the Food Bank gave me peaches that needed to be used up LAST week, this was the natural result.
I've since gotten some crescent roll dough and thawed some ground turkey; this week's peaches will go into a similar recipe using the ground turkey instead of the chicken breast (ground pork would probably work too, but I have a lot of ground turkey to use up), cutting the peaches into smaller pieces, and wrapping the result in crescent roll dough to make little pies.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
oil for cooking, if needed
about 1/2 Tbsp ground ginger, to taste
1-2 tsp garlic powder, or 1 clove garlic, crushed, to taste
1 large peach, pit removed, peeled, sliced in 8-10 slices
1/4 cup each chopped onion and celery, or to taste
barbecue sauce to lightly coat
Start chicken cooking over low heat, in a little oil if needed to prevent sticking (if using a non-stick frying pan, you probably won't need any oil). Sprinkle generously with ginger and garlic powder. Prepare the peach; unless you're a lot faster than me, this will take about as long as the chicken's head start should be. When the chicken is mostly cooked -- chicken white (but ideally not browned) on the outside but probably not done in the middle, check the amount of liquid in the pan; pour off some if needed, it should be moist but still more frying than boiling. Add the peach slices, onion, and celery. Sprinkle again with ginger if desired. Turn up the heat to about medium and saute/stir-fry slowly a few minutes. Drizzle with barbecue sauce, stir in, and continue cooking until peach slices are soft and chicken is done.
The rest of the story
First, a note on barbecue sauces: I like the really vinegar-tangy ones generally, and especially in this dish. If you prefer a sweeter sauce, you may want to add a little extra vinegar here or it'll come out pretty sweet.
This is another of my "what needs to be used up?" inventions. I'm very fond of mixing fruit with meat, so when the Food Bank gave me peaches that needed to be used up LAST week, this was the natural result.
I've since gotten some crescent roll dough and thawed some ground turkey; this week's peaches will go into a similar recipe using the ground turkey instead of the chicken breast (ground pork would probably work too, but I have a lot of ground turkey to use up), cutting the peaches into smaller pieces, and wrapping the result in crescent roll dough to make little pies.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
19 June, 2019
Sauteed garlic scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 May, 2019
Black bean brownies
15 oz (1 1/2 cups) canned black beans, drained and thoroughly rinsed
2 Ibsp unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp. salt
1/3 cup maple syrup, honey, or agave syrup
2 Tbsp sugar, equivalent amount of stevia, or increase the syrup/honey to 1/2 cup
1/4 cup coconut or vegetable oil
2 tsp. vanilla
1/2 tsp. baking powder
1/2-2/3 cup chocolate chips (do not omit)
more chocolate chips may be added as desired for garnish
Thoroughly process all ingredients except chocolate chips in a good food processor (a blender will give a different result). Stir in chocolate chips and pour into a greased 8x8-inch pan; sprinkle with extra chocolate chips if desired. Cook at 350F 15-18 minutes; let cool at least 10 minutes before tasting. They will firm up a bit if refrigerated overnight.
From: Thurston County Food Bank
The long chatty bit
I recently had a chance to try these at a Food Bank event and picked up a copy of the recipe. They're denser and gooey-er than I like my brownies, more in the flourless, gluten-free line, but still pretty good. My first thought was that they'd make a good filling for something like Fig Newtons or date-filled cookies. I may come back to that idea sometime.
It also might be interesting to try rolling them into small balls that could be coated with cocoa powder to make a sort of truffle. I think they're sticky enough; or maybe they could be undercooked just a smidge... or, I wonder what effect, if any, pre-grinding the oats to a near-flour consistency or even using oat flour would have. Something to ponder.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 Ibsp unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp. salt
1/3 cup maple syrup, honey, or agave syrup
2 Tbsp sugar, equivalent amount of stevia, or increase the syrup/honey to 1/2 cup
1/4 cup coconut or vegetable oil
2 tsp. vanilla
1/2 tsp. baking powder
1/2-2/3 cup chocolate chips (do not omit)
more chocolate chips may be added as desired for garnish
Thoroughly process all ingredients except chocolate chips in a good food processor (a blender will give a different result). Stir in chocolate chips and pour into a greased 8x8-inch pan; sprinkle with extra chocolate chips if desired. Cook at 350F 15-18 minutes; let cool at least 10 minutes before tasting. They will firm up a bit if refrigerated overnight.
From: Thurston County Food Bank
The long chatty bit
I recently had a chance to try these at a Food Bank event and picked up a copy of the recipe. They're denser and gooey-er than I like my brownies, more in the flourless, gluten-free line, but still pretty good. My first thought was that they'd make a good filling for something like Fig Newtons or date-filled cookies. I may come back to that idea sometime.
It also might be interesting to try rolling them into small balls that could be coated with cocoa powder to make a sort of truffle. I think they're sticky enough; or maybe they could be undercooked just a smidge... or, I wonder what effect, if any, pre-grinding the oats to a near-flour consistency or even using oat flour would have. Something to ponder.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 May, 2019
Carrot Cake Oatmeal
50 g. finely grated carrot (approx 1 medium)
orange zest to taste (approx. 1/4-1/6th of an orange as a starting point)
1/2 cup (45 g) rolled oats
25 g currants, raisins, or chopped dates (any sweet dried fruit will work)
125 ml low-fat milk
1/2 tsp. cinnamon, to taste
1/2 tsp. ginger, to taste
a few drops vanilla
garnish:
yogurt (low-fat, high-protein if available)
shreds of carrot
honey if desired (you can use molasses if you're low on iron)
Combine all ingredients except garnish in a saucepan and stir well; heat gently 5 min. (do not boil) or just refrigerate overnight if you think about it in time. Taste before sweetening, all that carrot and dried fruit make it fairly sweet already. Allow to cool a little before garnishing with yogurt.
Adapted from the YouTube video Pre-Ride Nutrition : Emma's Carrot Cake Porridge by GCN (Global Cycling Network)
Measurements are UK, but not critical enough to worry about it.
The rest of the story
So, last summer I started learning to refurbish bikes for a local educational program. I've ridden for years just as a way to get around, and in 2015 finally reached my 15-year goal of going car-free and dumping the thing. This winter I got kind of sick again (as usual, I immediately recovered as soon as I stopped following doctors' orders, so no worries) and spent a lot of time sitting around watching videos... about bike maintenance, of course, but I also ran across other stuff, including the Global Cycling Network. One caveat: these videos are aimed at racers and other sorts who consider cycling at 15 mph leisurely and a quick 20-mile side trip inconsequential. Definitely not in my league -- my league is the one where 15 mph is strictly for downhill and 20 miles is a very long day. So even this cut-in-half recipe makes plenty for those of us who only have a five-mile commute.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
orange zest to taste (approx. 1/4-1/6th of an orange as a starting point)
1/2 cup (45 g) rolled oats
25 g currants, raisins, or chopped dates (any sweet dried fruit will work)
125 ml low-fat milk
1/2 tsp. cinnamon, to taste
1/2 tsp. ginger, to taste
a few drops vanilla
garnish:
yogurt (low-fat, high-protein if available)
shreds of carrot
honey if desired (you can use molasses if you're low on iron)
Combine all ingredients except garnish in a saucepan and stir well; heat gently 5 min. (do not boil) or just refrigerate overnight if you think about it in time. Taste before sweetening, all that carrot and dried fruit make it fairly sweet already. Allow to cool a little before garnishing with yogurt.
Adapted from the YouTube video Pre-Ride Nutrition : Emma's Carrot Cake Porridge by GCN (Global Cycling Network)
Measurements are UK, but not critical enough to worry about it.
The rest of the story
So, last summer I started learning to refurbish bikes for a local educational program. I've ridden for years just as a way to get around, and in 2015 finally reached my 15-year goal of going car-free and dumping the thing. This winter I got kind of sick again (as usual, I immediately recovered as soon as I stopped following doctors' orders, so no worries) and spent a lot of time sitting around watching videos... about bike maintenance, of course, but I also ran across other stuff, including the Global Cycling Network. One caveat: these videos are aimed at racers and other sorts who consider cycling at 15 mph leisurely and a quick 20-mile side trip inconsequential. Definitely not in my league -- my league is the one where 15 mph is strictly for downhill and 20 miles is a very long day. So even this cut-in-half recipe makes plenty for those of us who only have a five-mile commute.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 April, 2019
Honey-glazed shrimp (3 versions)
Version 1 is my solo version of the recreation of an ancient Greek dish from Dalby, Andrew; Grainger, Sally, The Classical Cookbook. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.
Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey
garnish:
generous pinch dried oregano
pepper to taste
Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey
garnish:
pepper to taste
Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water
garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste
Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.
Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey
garnish:
generous pinch dried oregano
pepper to taste
Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey
garnish:
pepper to taste
Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water
garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste
Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
18 March, 2019
Moroccan chicken thighs
6 boneless, skinless chicken thighs (about 1 to 1 1/4 lb)
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. pepper
1/4 tsp. turmeric
dash allspice
1/4 to 1/3 c chopped figs
Arrange thighs in a single layer in a slow cooker; top with spices (adjusting all quantities to taste) and fig pieces, stirring to coat. Cook on medium about 2 to 2 1/2 hours; stir and reduce heat to lowest setting. Serve over rice, coucous, or noodles.
Adapted from: Healthy slow cooker cookbook / American Heart Assoc. (9780307888020) (although so freely it might be more accurate to say "inspired by...")
Notes and comments
The food bank often has boneless, skinless chicken thighs, which happen to be my favorite type of chicken, so I'm lucky. I particularly like them in paella, but that's enough work that it's more of a company dish, so I watch for other recipes.
This was my first experiment with this recipe, and it's a lot of cumin. It's kind of bland otherwise, so I think if I make it again I'll halve the paprika, omit the cumin, double the cinnamon, and add a small amount of ground cayenne pepper. And maybe add more figs. And some garlic and ginger -- I add garlic and ginger to just about everything. At that point it's practically Orange Cinnamon Chicken, so I'll probably just make that instead. But if you really like cumin, here's your new chicken thigh dish.
One problem, not the recipe's fault, was that one of my spices was not ground finely enough; the dish ended up slightly gritty. Maybe changing spices would fix this, or maybe you should re-grind your spices before adding them.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. pepper
1/4 tsp. turmeric
dash allspice
1/4 to 1/3 c chopped figs
Arrange thighs in a single layer in a slow cooker; top with spices (adjusting all quantities to taste) and fig pieces, stirring to coat. Cook on medium about 2 to 2 1/2 hours; stir and reduce heat to lowest setting. Serve over rice, coucous, or noodles.
Adapted from: Healthy slow cooker cookbook / American Heart Assoc. (9780307888020) (although so freely it might be more accurate to say "inspired by...")
Notes and comments
The food bank often has boneless, skinless chicken thighs, which happen to be my favorite type of chicken, so I'm lucky. I particularly like them in paella, but that's enough work that it's more of a company dish, so I watch for other recipes.
This was my first experiment with this recipe, and it's a lot of cumin. It's kind of bland otherwise, so I think if I make it again I'll halve the paprika, omit the cumin, double the cinnamon, and add a small amount of ground cayenne pepper. And maybe add more figs. And some garlic and ginger -- I add garlic and ginger to just about everything. At that point it's practically Orange Cinnamon Chicken, so I'll probably just make that instead. But if you really like cumin, here's your new chicken thigh dish.
One problem, not the recipe's fault, was that one of my spices was not ground finely enough; the dish ended up slightly gritty. Maybe changing spices would fix this, or maybe you should re-grind your spices before adding them.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
03 March, 2019
Slow-cooker turkey with cranberries
skinless turkey breast half or 2 turkey breast tenderloins (1 1/2-2 lbs)
up to 1 Thsp vegetable or olive oil
up to 2 yellow onions, thinly sliced, to taste
2/3 cup port (optional)
2 cups chicken or turkey broth
1 Tbsp cornstarch
8 oz. dried cranberries
1 stick cinnamon or 1/2 Tbsp ground cinnamon
1 orange or tangerine, peel on (but washed and blemishes trimmed off), thinly sliced
Trim fat from turkey if needed; place turkey in slow cooker and start it warming while you make the sauce.
Cook onions in oil until lightly browned, about 10 min. Combine port or some of the broth with cornstarch, mixing to remove lumps. Add to onions and stir well. Add remaining stock and simmer, stirring, about 7 min., until sauce thickens and becomes translucent. If using ground cinnamon, stir it into sauce now.
Pour sauce over turkey. Cover with cranberries and orange slices; add cinnamon stick if using that form. Cover and cook on low 6-8 hr., until turkey is done and sauce is thick.
Adapted fom: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
The rest of the story
Our local food bank often has turkey -- especially ground turkey, but larger chunks are frequently available. They also have a lot of chicken, but I've been trying to get more protein and iron and it seems turkey is the thing for that. So I dug around and found this turkey recipe.
Not too surprisingly, it turned out pretty similar to cinnamon orange chicken, a little less bland with the cranberries and not quite so much in need of rice or noodles under it. I wonder how it would come out with cranberry juice (real juice, not that flavored sugar-water "cranberry juice cocktail" stuff) instead of some or all of the broth. Hmm, and maybe ginger, cardamom, and/or grains of paradise with the cinnamon. When cranberry season comes around next year I'd also like to try it with fresh cranberries (by the time I finish this batch, get another suitable package of turkey, and want to make it again this season will be over). In the meantime I've got quite a lot of chopped figs....
Possibly it was supposed to be more oniony. I only used 1/2 cup of pre-chopped, frozen onions, since I consider onions more of a seasoning than a vegetable.
The food bank tends to have lots of onions in the late fall and winter, but like supermarkets they usually only have fairly large ones, much bigger than I'm going to use in one dish. I've read that it's not healthy to keep an onion once it's been cut, so I could potentially waste a lot of half onions here. So instead, I bring home several onions, chop them up while I'm hanging about the kitchen watching something cook, and stick them in the freezer. This way I have actual onions ready to go, no more bother than onion powder but a lot nicer. I'm unlikely to make stuffed onions or use the things in huge honking wedges, so that pretty much covers my onion needs. If I did decide to use larger pieces of onion, I could always start again with a new onion; the frozen ones will keep.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
up to 1 Thsp vegetable or olive oil
up to 2 yellow onions, thinly sliced, to taste
2/3 cup port (optional)
2 cups chicken or turkey broth
1 Tbsp cornstarch
8 oz. dried cranberries
1 stick cinnamon or 1/2 Tbsp ground cinnamon
1 orange or tangerine, peel on (but washed and blemishes trimmed off), thinly sliced
Trim fat from turkey if needed; place turkey in slow cooker and start it warming while you make the sauce.
Cook onions in oil until lightly browned, about 10 min. Combine port or some of the broth with cornstarch, mixing to remove lumps. Add to onions and stir well. Add remaining stock and simmer, stirring, about 7 min., until sauce thickens and becomes translucent. If using ground cinnamon, stir it into sauce now.
Pour sauce over turkey. Cover with cranberries and orange slices; add cinnamon stick if using that form. Cover and cook on low 6-8 hr., until turkey is done and sauce is thick.
Adapted fom: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
The rest of the story
Our local food bank often has turkey -- especially ground turkey, but larger chunks are frequently available. They also have a lot of chicken, but I've been trying to get more protein and iron and it seems turkey is the thing for that. So I dug around and found this turkey recipe.
Not too surprisingly, it turned out pretty similar to cinnamon orange chicken, a little less bland with the cranberries and not quite so much in need of rice or noodles under it. I wonder how it would come out with cranberry juice (real juice, not that flavored sugar-water "cranberry juice cocktail" stuff) instead of some or all of the broth. Hmm, and maybe ginger, cardamom, and/or grains of paradise with the cinnamon. When cranberry season comes around next year I'd also like to try it with fresh cranberries (by the time I finish this batch, get another suitable package of turkey, and want to make it again this season will be over). In the meantime I've got quite a lot of chopped figs....
Possibly it was supposed to be more oniony. I only used 1/2 cup of pre-chopped, frozen onions, since I consider onions more of a seasoning than a vegetable.
The food bank tends to have lots of onions in the late fall and winter, but like supermarkets they usually only have fairly large ones, much bigger than I'm going to use in one dish. I've read that it's not healthy to keep an onion once it's been cut, so I could potentially waste a lot of half onions here. So instead, I bring home several onions, chop them up while I'm hanging about the kitchen watching something cook, and stick them in the freezer. This way I have actual onions ready to go, no more bother than onion powder but a lot nicer. I'm unlikely to make stuffed onions or use the things in huge honking wedges, so that pretty much covers my onion needs. If I did decide to use larger pieces of onion, I could always start again with a new onion; the frozen ones will keep.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 February, 2019
Slow cooker "chyken in hocchee"
1/2-1 cup white grapes, with or without seeds (enough to loosely fill cavity)
1-2 cloves garlic, crushed
1 Tbsp fresh parsley
1 Tbsp fresh sage, or 1/2 Tbsp. dried rubbed sage
1/4 tsp fresh thyme, or slightly less dried
other herbs as desired (fans of Scarborough Fair might like some rosemary)
1/2 Tbsp. lemon juice or white wine vinegar
1 small roasting chicken (or 2 game hens)
1/2 cup chicken broth (or, in a pinch, water)
cinnamon, sugar, ginger, and salt to taste
Combine grapes, garlic, herbs, and lemon juice. Stuff the chicken with grape mixture and place in slow cooker. Add broth, and cook about 6 hours, or until done, on med. Remove skin if desired. Sprinkle bird with spices and serve.
Notes
The original medieval recipe from which this is adapted calls for sour grapes; if you can get unripe grapes and want a more authentic dish, use them and leave out the lemon juice or vinegar. If you are using ripe grapes, I would suggest using the smallest ones you can get, although it comes out quite well even with huge mainstream ones.
Adapted from: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, 1996. ISBN: 0802076327
The rest of the story
The food bank's TEFAP commodities this month included a frozen chicken, which was nice but wouldn't fit in my freezer. So with it thawing in the fridge, I hit the books and found a nice medieval roast chicken recipe, but it was, ideally, to be cooked in a clay pot. Well, I don't have a clay pot, but it sounded fairly suitable for my slow cooker, so I tried that.
The idea of fruit combined with meat surprises some, but it's not that unusual even in mainstream fare: turkey with cranberry sauce, pork and apples or applesauce, ham in raisin sauce. I'm a big fan of fruit/meat combos:
Pork and peaches
Chicken, asparagus, amd pears
Fish and bananas
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1-2 cloves garlic, crushed
1 Tbsp fresh parsley
1 Tbsp fresh sage, or 1/2 Tbsp. dried rubbed sage
1/4 tsp fresh thyme, or slightly less dried
other herbs as desired (fans of Scarborough Fair might like some rosemary)
1/2 Tbsp. lemon juice or white wine vinegar
1 small roasting chicken (or 2 game hens)
1/2 cup chicken broth (or, in a pinch, water)
cinnamon, sugar, ginger, and salt to taste
Combine grapes, garlic, herbs, and lemon juice. Stuff the chicken with grape mixture and place in slow cooker. Add broth, and cook about 6 hours, or until done, on med. Remove skin if desired. Sprinkle bird with spices and serve.
Notes
The original medieval recipe from which this is adapted calls for sour grapes; if you can get unripe grapes and want a more authentic dish, use them and leave out the lemon juice or vinegar. If you are using ripe grapes, I would suggest using the smallest ones you can get, although it comes out quite well even with huge mainstream ones.
Adapted from: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, 1996. ISBN: 0802076327
The rest of the story
The food bank's TEFAP commodities this month included a frozen chicken, which was nice but wouldn't fit in my freezer. So with it thawing in the fridge, I hit the books and found a nice medieval roast chicken recipe, but it was, ideally, to be cooked in a clay pot. Well, I don't have a clay pot, but it sounded fairly suitable for my slow cooker, so I tried that.
The idea of fruit combined with meat surprises some, but it's not that unusual even in mainstream fare: turkey with cranberry sauce, pork and apples or applesauce, ham in raisin sauce. I'm a big fan of fruit/meat combos:
Pork and peaches
Chicken, asparagus, amd pears
Fish and bananas
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
13 January, 2019
Rice and cheese stuffed onions
8 yellow onions, about 2 in. dia. (2 lb. total), peeled
4 Tbsp. butter, divided
salt to taste
1/3 cup uncooked long-grain rice
1 2/3 cups chicken or vegetable broth, divided
2 Tbsp. grated Swiss or Gruyere cheese
4 Tbsp. grated Parmesan cheese, divided
white pepper to taste
Cut only a thin slice from the bottom of each onion. Remove, chop, and set aside the onion centers, leaving a 1/4-inch-thick shell. Be careful not to cut through the bottoms of the onion shells; plug any torn area of bottoms with a piece from the centers. Blanch onion shells in salted water ca. 7 min. until crisp-tender. Gently drain and rinse with cold water; set open ends down and let drain well. Sprinkle 1 1/2 cups of the chopped onion centers with salt and saute in 2 Tbsp. butter until soft and beginning to color, about 20 min. Stir in rice; after about 2 min., add 1 cup broth. Bring to a boil, cover tightly, and simmer until rice is tender, about 30 min. Remove from heat and stir in Swiss/Gruyere and 2 Tbsp. Parmesan. Adjust seasonings and fill onion shells, mounding slightly. Place in a shallow baking pan and sprinkle with remaining Parmesan. Place 2 Tbsp. butter and 2/3 cup broth around the onions and tent with foil. Bake 25 min. at 375F, then raise heat to 400F and remove the foil. Bake about 20 min. longer, basting frequently with pan juices, until tender and golden.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 Tbsp. butter, divided
salt to taste
1/3 cup uncooked long-grain rice
1 2/3 cups chicken or vegetable broth, divided
2 Tbsp. grated Swiss or Gruyere cheese
4 Tbsp. grated Parmesan cheese, divided
white pepper to taste
Cut only a thin slice from the bottom of each onion. Remove, chop, and set aside the onion centers, leaving a 1/4-inch-thick shell. Be careful not to cut through the bottoms of the onion shells; plug any torn area of bottoms with a piece from the centers. Blanch onion shells in salted water ca. 7 min. until crisp-tender. Gently drain and rinse with cold water; set open ends down and let drain well. Sprinkle 1 1/2 cups of the chopped onion centers with salt and saute in 2 Tbsp. butter until soft and beginning to color, about 20 min. Stir in rice; after about 2 min., add 1 cup broth. Bring to a boil, cover tightly, and simmer until rice is tender, about 30 min. Remove from heat and stir in Swiss/Gruyere and 2 Tbsp. Parmesan. Adjust seasonings and fill onion shells, mounding slightly. Place in a shallow baking pan and sprinkle with remaining Parmesan. Place 2 Tbsp. butter and 2/3 cup broth around the onions and tent with foil. Bake 25 min. at 375F, then raise heat to 400F and remove the foil. Bake about 20 min. longer, basting frequently with pan juices, until tender and golden.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 December, 2018
Cranberry season again
While searching through my recipes for how long to process the cranberry sauce I was canning, I came across these interesting recipes from 1921. Since the food bank often has fruit toward the end of its season, I decided to go ahead and share them. Enjoy!
Cranberry Butter
three pints cranberries
1/2 cup water
2 cups sugar (or 2 cups white corn syrup)
Cook the cranberries and water until the skins of the fruit are broken, then press thru a sieve. Cook this pulp until it becomes quite thick, add the sugar (or syrup, if you use it) and cook for 1/2 hour over a very gentle fire, stirring constantly. When slightly cool, turn into jars and cover closely. This makes a delicious and healthful spread on hot biscuits, bread, buttered toast or cake.
Cranberry pie
Have ready a partly baked pastry shell. When cold, pour in filling made from cranberry sauce recipes; put strips of pastry over top and finish baking in a moderate oven.
Cranberry Mock Mince-Meat
2 lbs. chopped apples
3 1/2 cups sugar
1/2 cup chopped citron
1 1/2 cups cranberry sauce
1/2 cup vinegar
1 1/2 cups chopped raisins
1/4 teaspoon each of cloves and cinnamon
1/2 cup water
4 tablespoons lemon juice
Put all ingredients into a kettle and cook slowly until thick.
Cranberry Mince-Meat
To the above recipe [i.e. Cranberry Mock Mince-Meat] add:
1 1/2 cups cooked beef hearts put through a meat chopper
1/2 cup stock in which hearts were cooked
From: Cranberries : twenty-five ways of preparing for table / Leila W. Hunt. Extension Service, State College of Washington, Nov. 1921 (Bulletin No. 76).
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Cranberry Butter
three pints cranberries
1/2 cup water
2 cups sugar (or 2 cups white corn syrup)
Cook the cranberries and water until the skins of the fruit are broken, then press thru a sieve. Cook this pulp until it becomes quite thick, add the sugar (or syrup, if you use it) and cook for 1/2 hour over a very gentle fire, stirring constantly. When slightly cool, turn into jars and cover closely. This makes a delicious and healthful spread on hot biscuits, bread, buttered toast or cake.
Cranberry pie
Have ready a partly baked pastry shell. When cold, pour in filling made from cranberry sauce recipes; put strips of pastry over top and finish baking in a moderate oven.
Cranberry Mock Mince-Meat
2 lbs. chopped apples
3 1/2 cups sugar
1/2 cup chopped citron
1 1/2 cups cranberry sauce
1/2 cup vinegar
1 1/2 cups chopped raisins
1/4 teaspoon each of cloves and cinnamon
1/2 cup water
4 tablespoons lemon juice
Put all ingredients into a kettle and cook slowly until thick.
Cranberry Mince-Meat
To the above recipe [i.e. Cranberry Mock Mince-Meat] add:
1 1/2 cups cooked beef hearts put through a meat chopper
1/2 cup stock in which hearts were cooked
From: Cranberries : twenty-five ways of preparing for table / Leila W. Hunt. Extension Service, State College of Washington, Nov. 1921 (Bulletin No. 76).
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
11 December, 2018
Butternut squash and apple soup
2 Tbsp. butter
1 cup chopped yellow onion
1/2 cup sliced celery stalks and leaves
1 large butternut squash, peeled and cubed
1 small cooking apple (such as Jonagold or Granny Smith), peeled, cored, and cut into chunks
6 cups chicken stock or water
2 cinnamon sticks
6 whole cloves
6 allspice berries
garnish:
chopped fresh chives
sour cream
Cook onion and celery in butter over medium-high heat until softened, about 5 minutes. Place the squash and apple in a slow cooker; add onion mixture and stock. Cover and cook on low about 5 1/5 hours, until squash and apple are tender. Grind spices in a mortar or spice grinder; add to soup and cook another half hour. With an immersion blender or, working in batches, in a regular blender, puree the soup until smooth. Reheat if needed.
Adapted from: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 cup chopped yellow onion
1/2 cup sliced celery stalks and leaves
1 large butternut squash, peeled and cubed
1 small cooking apple (such as Jonagold or Granny Smith), peeled, cored, and cut into chunks
6 cups chicken stock or water
2 cinnamon sticks
6 whole cloves
6 allspice berries
garnish:
chopped fresh chives
sour cream
Cook onion and celery in butter over medium-high heat until softened, about 5 minutes. Place the squash and apple in a slow cooker; add onion mixture and stock. Cover and cook on low about 5 1/5 hours, until squash and apple are tender. Grind spices in a mortar or spice grinder; add to soup and cook another half hour. With an immersion blender or, working in batches, in a regular blender, puree the soup until smooth. Reheat if needed.
Adapted from: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
18 November, 2018
Turkish Delight (Lokoum)
2 1/2 cups water
4 cups sugar
1 cup cornstarch
3/4 cup fruit juice*, whatever flavor you like (grape juice, orange juice, etc.)
1 tsp cream of tartar
a few drops of food coloring (optional)
toasted chopped nuts (optional)
oil for coating pan
powdered sugar for coating
Bring water to a boil; stir in sugar until thoroughly dissolved. Mix cornstarch with juice and cream of tartar, stirring to remove any lumps. Gradually stir into boiling syrup. Continue cooking, stirring frequently, 20 min or to 220F. Add food coloring and nuts if desired. Pour into an oiled 7" square cake pan and let stand until set and cooled. Cut into 1" squares and dust with powdered sugar (one method is to shake a few squares at a time in a plastic bag filled with powdered sugar).
*Make sure you've got 100% juice, preferably unsweetened; juice drinks can be as much as 90% sugar water and what you're really after here is the flavor, you'll be adding plenty of sugar yourself.
Adapted from something called Eastern Mediterranean Cooking; sorry, I didn't record the full citation.
So,
a few weeks ago I was standing in line, waiting my turn at... let's call it "the miscellaneous station" at the food bank, where they give out oddball items like crackers, pop, salad dressing, or that awfu... I mean, ahem, that interesting "baconesque" popcorn. I could see around the couple of people in front of me, in a basket of assorted strange things, a box of Aplets and Cotlets. Yum! But there was only one box, would one of the people in front of me snag it? The first one chose coffee; bleh, but OK, that's popular. Good. The next one chose... chiles en adobo? Really, canned peppers over Aplets and Cotlets? Well, no accounting for taste and all that, and my gain, but really? Of course, once I got it home I saw that it was a little over a year past its pull date, but it was still perfectly good, only a little dried out at the edges.
Then I remembered I'd once copied off a recipe for lokoum, the original sweet that inspired Aplets and Cotlets, so I dug it out to share.
My grandmother (the southern matriarch one, not the butterboo one) lived in Cashmere for many years, and when I was about in my "tweens" she took me on the Aplets and Cotlets factory tour. In those days they only made the two products, and their factory was a smallish place in the middle of town; I'm sure they've grown and probably moved since then. They've certainly added more products. The thing is, that tour was one of the first times I was conscious of a product being local and localness being significant. Of course, at the time I thought it was a national brand and was impressed; now I think it's even cooler that it's a special regional delicacy.
And yes, I know some people think it's inedible. Some people like nasty things like coffee and blueberries and cream cheese frosting, so we'll all just have to agree to disagree and rejoice in our diversity. Anything else would be boring.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 cups sugar
1 cup cornstarch
3/4 cup fruit juice*, whatever flavor you like (grape juice, orange juice, etc.)
1 tsp cream of tartar
a few drops of food coloring (optional)
toasted chopped nuts (optional)
oil for coating pan
powdered sugar for coating
Bring water to a boil; stir in sugar until thoroughly dissolved. Mix cornstarch with juice and cream of tartar, stirring to remove any lumps. Gradually stir into boiling syrup. Continue cooking, stirring frequently, 20 min or to 220F. Add food coloring and nuts if desired. Pour into an oiled 7" square cake pan and let stand until set and cooled. Cut into 1" squares and dust with powdered sugar (one method is to shake a few squares at a time in a plastic bag filled with powdered sugar).
*Make sure you've got 100% juice, preferably unsweetened; juice drinks can be as much as 90% sugar water and what you're really after here is the flavor, you'll be adding plenty of sugar yourself.
Adapted from something called Eastern Mediterranean Cooking; sorry, I didn't record the full citation.
So,
a few weeks ago I was standing in line, waiting my turn at... let's call it "the miscellaneous station" at the food bank, where they give out oddball items like crackers, pop, salad dressing, or that awfu... I mean, ahem, that interesting "baconesque" popcorn. I could see around the couple of people in front of me, in a basket of assorted strange things, a box of Aplets and Cotlets. Yum! But there was only one box, would one of the people in front of me snag it? The first one chose coffee; bleh, but OK, that's popular. Good. The next one chose... chiles en adobo? Really, canned peppers over Aplets and Cotlets? Well, no accounting for taste and all that, and my gain, but really? Of course, once I got it home I saw that it was a little over a year past its pull date, but it was still perfectly good, only a little dried out at the edges.
Then I remembered I'd once copied off a recipe for lokoum, the original sweet that inspired Aplets and Cotlets, so I dug it out to share.
My grandmother (the southern matriarch one, not the butterboo one) lived in Cashmere for many years, and when I was about in my "tweens" she took me on the Aplets and Cotlets factory tour. In those days they only made the two products, and their factory was a smallish place in the middle of town; I'm sure they've grown and probably moved since then. They've certainly added more products. The thing is, that tour was one of the first times I was conscious of a product being local and localness being significant. Of course, at the time I thought it was a national brand and was impressed; now I think it's even cooler that it's a special regional delicacy.
And yes, I know some people think it's inedible. Some people like nasty things like coffee and blueberries and cream cheese frosting, so we'll all just have to agree to disagree and rejoice in our diversity. Anything else would be boring.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
16 October, 2018
Sesame noodles with broccoli
8 oz. whole wheat spaghetti, cooked, drained but not cooled
5 cups broccoli florets, lightly blanched, drained but not cooled
2 cups matchsticked carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 Tbsp. toasted sesame seeds
Sauce:
2 Tbsp. tahini
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 1/2 Tbsp. dark sesame oil
2 tsp. honey
1/2 tsp. grated fresh ginger
1/2 tsp. chili paste with garlic (sambal oelek)
2 cloves garlic, minced
Combine noodles and broccoli; sprinkle with remaining ingredients. Whisk sauce ingredients together in a small bowl. Drizzle over noodles and toss to coat.
Adapted from: Cooking light, Apr. 2007
I prepared this post for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
5 cups broccoli florets, lightly blanched, drained but not cooled
2 cups matchsticked carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 Tbsp. toasted sesame seeds
Sauce:
2 Tbsp. tahini
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 1/2 Tbsp. dark sesame oil
2 tsp. honey
1/2 tsp. grated fresh ginger
1/2 tsp. chili paste with garlic (sambal oelek)
2 cloves garlic, minced
Combine noodles and broccoli; sprinkle with remaining ingredients. Whisk sauce ingredients together in a small bowl. Drizzle over noodles and toss to coat.
Adapted from: Cooking light, Apr. 2007
I prepared this post for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 October, 2018
Prawn and Galia Melon Salad
1 small galia melon, seeded, rind removed and flesh chopped or flesh removed with a melon baller
about 3 1/2 oz. cooked and peeled prawns
scant 2 1/2 Tbsp finely chopped fresh mint leaves
scant 1 1/4 Tbsp olive oil
scant 2 1/2 lemon juice
scant 1 1/4 tsp wholegrain mustard
Mix ingredients and season. Serve in melon rind halves if desired.
Adapted from Recipes Plus
I haven't tried this one yet -- it's been a bad summer for melons here -- but it sounds intriguing.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
about 3 1/2 oz. cooked and peeled prawns
scant 2 1/2 Tbsp finely chopped fresh mint leaves
scant 1 1/4 Tbsp olive oil
scant 2 1/2 lemon juice
scant 1 1/4 tsp wholegrain mustard
Mix ingredients and season. Serve in melon rind halves if desired.
Adapted from Recipes Plus
I haven't tried this one yet -- it's been a bad summer for melons here -- but it sounds intriguing.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
18 September, 2018
Potato harvest time
Fried potatoes with fennel
1/2 to 1 bulb fennel, to taste
a handful of potatoes (i.e. as many potatoes as you care to hold in one hand -- one big one, two medium ones, several small ones)
butter or oil for cooking
a little salt and plenty of pepper
Remove stalks and fronds from the fennel (save them for your next fish bake or some other use); separate the bulb into ribs, trim, and wash. Slice across the ribs, rather like chopping celery, to make strips no more than 1/4 inch wide (that is, the pieces should be the width of the fennel rib by about 1/8 to 1/4 inch); set aside. Scrub or peel the potatoes, depending on their age and your preference, and slice them no more than 1/4 inch thick. If desired, cut cross-wise into french-fry-like sticks, but they can also be cooked as disks or half disks. Get the potatoes cooking over moderate heat in the butter or oil, season, and add the fennel strips. Spread out the pieces as much as possible so they get a chance to brown, especially the potatoes, and turn them frequently until done and lightly browned in many places. Serves one as a meal, 2-3 as a side dish.
The rest of the story
Last weekend I helped harvest potatoes for the food bank, getting covered with dirt in the process and pulling a few muscles. I love digging potatoes -- well, technically someone else did the actual digging, I got to crawl around in the dirt collecting them as the shovel exposed them.
Digging potatoes is a bit like hunting for buried treasure, only the result is more certain. Or maybe more like a subterranean Easter egg hunt; in any case, I had a couple of hours of fun and the food bank got crates of lovely red-skinned potatoes. So I thought I'd post a nice simple recipe.
There should still be fennel available; if not, you can always bake them in cream instead.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 to 1 bulb fennel, to taste
a handful of potatoes (i.e. as many potatoes as you care to hold in one hand -- one big one, two medium ones, several small ones)
butter or oil for cooking
a little salt and plenty of pepper
Remove stalks and fronds from the fennel (save them for your next fish bake or some other use); separate the bulb into ribs, trim, and wash. Slice across the ribs, rather like chopping celery, to make strips no more than 1/4 inch wide (that is, the pieces should be the width of the fennel rib by about 1/8 to 1/4 inch); set aside. Scrub or peel the potatoes, depending on their age and your preference, and slice them no more than 1/4 inch thick. If desired, cut cross-wise into french-fry-like sticks, but they can also be cooked as disks or half disks. Get the potatoes cooking over moderate heat in the butter or oil, season, and add the fennel strips. Spread out the pieces as much as possible so they get a chance to brown, especially the potatoes, and turn them frequently until done and lightly browned in many places. Serves one as a meal, 2-3 as a side dish.
The rest of the story
Last weekend I helped harvest potatoes for the food bank, getting covered with dirt in the process and pulling a few muscles. I love digging potatoes -- well, technically someone else did the actual digging, I got to crawl around in the dirt collecting them as the shovel exposed them.
Digging potatoes is a bit like hunting for buried treasure, only the result is more certain. Or maybe more like a subterranean Easter egg hunt; in any case, I had a couple of hours of fun and the food bank got crates of lovely red-skinned potatoes. So I thought I'd post a nice simple recipe.
There should still be fennel available; if not, you can always bake them in cream instead.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 September, 2018
Mammy's banana cake
1 c sugar
2/3 c butter
2 eggs
1 1/2 c flour
1 tsp. baking soda
4 ripe bananas
1/2 c chopped nuts (optional)
Mix in the usual fashion for a cake*. Bake in an 8- or 9-inch square pan at 350F for 35-40 min.
The rest of the story
This recipe originally came from my mother's "Mammy" (grandmother), who would have been cooking for children in the early 20th century in, approximately, Arkansas. Mom would have eaten this in the 1930s-1940s. I'm not sure which grandmother "Mammy" was -- 50% chance it was the one on whose farm my mother grew up during the Depression as part of a multi-generational extended family -- but I do remember my mother's delight at getting her hands on this recipe. We made it together within the week.
Then I misplaced it. I'd been looking for it for awhile now, because I was pretty sure I'd had it at some point. I particularly wanted it because the food bank almost always has bananas, but they're often very ripe and/or badly bruised (bananas bruise incredibly easily) -- perfect for banana bread (meh) or Mammy's banana cake! So now I'm almost as delighted as Mom was to have it again. Even if it did mean going through an entire file box of old printouts and photocopies.
As a side note, my family seems to have a tradition of losing and rediscovering grandmothers' recipes, and I am extremely grateful for the rediscovery part of that. And... let's see, my soapbox has to be around here somewhere... Labor Day weekend is coming up, a nice three-day with few socially-mandated activities connected to it; why not take this time to gather your favorite recipes from any remaining parents, grandparents, or even great-grandparents? And if you're a parent/grandparent/great-grandparent, why not gather up your descendants' favorite recipes into a notebook or (well backed-up) computer file as a first-apartment-warming gift? Your descendant is only six? Well, put it somewhere safe until it's wanted, but write 'em out now; your survival is not guaranteed. Your descendants are already on their second mortgage? Well then, it's about time they had their culinary birthright!
*There are about three different ways to mix cake batter, depending on the age of the recipe. When I make this cake, I just go with the given order of ingredients: cream the butter, sugar, and eggs, add the flour and baking soda, then the bananas and nuts. I need to do more research on this topic; I vaguely remember reading about a "new" method of mixing cake batter that appeared in the mid-20th century and made the process much easier, but recall none of the details (how frustrating).
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2/3 c butter
2 eggs
1 1/2 c flour
1 tsp. baking soda
4 ripe bananas
1/2 c chopped nuts (optional)
Mix in the usual fashion for a cake*. Bake in an 8- or 9-inch square pan at 350F for 35-40 min.
The rest of the story
This recipe originally came from my mother's "Mammy" (grandmother), who would have been cooking for children in the early 20th century in, approximately, Arkansas. Mom would have eaten this in the 1930s-1940s. I'm not sure which grandmother "Mammy" was -- 50% chance it was the one on whose farm my mother grew up during the Depression as part of a multi-generational extended family -- but I do remember my mother's delight at getting her hands on this recipe. We made it together within the week.
Then I misplaced it. I'd been looking for it for awhile now, because I was pretty sure I'd had it at some point. I particularly wanted it because the food bank almost always has bananas, but they're often very ripe and/or badly bruised (bananas bruise incredibly easily) -- perfect for banana bread (meh) or Mammy's banana cake! So now I'm almost as delighted as Mom was to have it again. Even if it did mean going through an entire file box of old printouts and photocopies.
As a side note, my family seems to have a tradition of losing and rediscovering grandmothers' recipes, and I am extremely grateful for the rediscovery part of that. And... let's see, my soapbox has to be around here somewhere... Labor Day weekend is coming up, a nice three-day with few socially-mandated activities connected to it; why not take this time to gather your favorite recipes from any remaining parents, grandparents, or even great-grandparents? And if you're a parent/grandparent/great-grandparent, why not gather up your descendants' favorite recipes into a notebook or (well backed-up) computer file as a first-apartment-warming gift? Your descendant is only six? Well, put it somewhere safe until it's wanted, but write 'em out now; your survival is not guaranteed. Your descendants are already on their second mortgage? Well then, it's about time they had their culinary birthright!
*There are about three different ways to mix cake batter, depending on the age of the recipe. When I make this cake, I just go with the given order of ingredients: cream the butter, sugar, and eggs, add the flour and baking soda, then the bananas and nuts. I need to do more research on this topic; I vaguely remember reading about a "new" method of mixing cake batter that appeared in the mid-20th century and made the process much easier, but recall none of the details (how frustrating).
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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