Jim Olmsted & Tim Torrez at U W G B Earth Day Fair

 

 PESTOS,  SALSAS.  &  SALAD DRESSINGS

Kim's   Garden  Special  Basil   Pesto 

1 1/2 Cups fresh basil, 2 cloves Garlic, 1/4 Cup Pine Nuts

                   3/4 Cup Olive Oil,  1/4 Parmesan Cheese 

Blend ingredients.  Add Parmesan after the other ingredients have become pasty.  Refrigerate or freeze with film of olive oil over the top.   From Joy of Cooking

 

 

 

 

 

 

Moose's Famous Italian  Salad  Dressing

&  Vegetable Marinate

Start with:

1/3 cup apple cider vinegar

2/3 cup EVOO*

Press 3 to 4 cloves of garlic (or more, depending on your taste.   I like garlic, so I usually use 6 or more..... depending on how many I have on hand (smile):)

Juice of 1/2 lemon (add the use half to your dishwater, antiseptic)

1 tablespoon of honey

1 tablespoon of herbs "I personally prefer the Herbs de Provence because it has a variety of herbs and lots of flavor

I like to put it in a large mouth jar with a tight seal cap, so when  you are ready to use it it can be well shaken.  And then refrigerate.  Take out an hour before you are going to yto use, then shake thoroughly.  And then as a marinate we like it over steamed broccoli and cauliflower pour over when you take it out of the steamer, a nice treat over  lightly steamed vegetables.  What you don't eat at that meal you can store in frig. and use these cold on salads, or a a marinated cold vegy dish.  And Martha calls this "Chain Cooking" **. 

* I find that the Italian EVOO  (Extra Virgin Olive Oil) is tastier

**Chain cooking

 SPECIAL SEASONINGS MIXES

from The Casablanca Cook Book

 Abdul's Secret Spice Mix 

Mix together:

1/2  tsp. cinnamon

1 tsp. turmeric

1 tsp.coriander

1/2 tsp.nutmeg

1/2 tsp. red pepper flakes

1 tsp. saffron threads

1 tsp. sea salt

Mix all spices in a small bowl.  Use to season Marinated Black Olives, Couscous Marocain recipes on this page

MARINATED BLACK OLIVES   from the CASABLANCA COOKBOOK

16 ounces black nicoise olive in bring

2 teaspoons Abdul's Secret Spice Mix

2 Tbs. Preserved Lemon rind, finely chopped (see below)

1 tsp. red pepper flakes

Mix all ingredients in a medium bowl.  Allow to marinate overnight or longer in refrigerator.  Keeps 2 weeks.  (Freshly grated lemon rind may be substituted for preserved lemons.)

EMIL'S AROMATIC  HERB MIX

4 garlic cloves, chopped

2 tablespoons parsley, chopped

3 tablespoons coriander leaves, chopped

1 teaspoons dried marjoram

1 teaspoon salt

1/2 teaspoons freshly ground black pepper

1/8 cayenne pepper

1/2 dried thyme

1/2 teaspoon saffron threads

Mix all ingredients in a small bowl.  Store in refrigerator in airtight container until ready to use. Keeps 2 to 3 days.  Use Emil's Aromatic Herb Mix in  Casablanca Spiced Green Olives ( recipe follows)and Louis's 8ure-Bet Potato Salad (on this  page)

 

 

CRACKERS, BREAD STUFFS, ETC.

FLAXSEED-AND-ONION CRACKERS

MAKES ABOUT 5 DOZEN

These crackers go well with all kinds of cheeses?  try then with Brie or manchego.  Store them in an airtight container at room temperature for up to two weeks.

1/4 cup whole golden flaxseed, plus 1/4 cup ground golden flax seed (from 2 tablespoons whole)

1 1/2 cups all purpose flour, plus more for dusting

1/2 teaspoon baking powder

1/2 teaspoon coarse salt, plus more for seasoning (optional)

2 tablespoon unsalted butter, softened

1 tablespoon plus 1 teaspoon finely grated onion

1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley

1/2 cup skim milk

1 large egg white, lightly beaten

Freshly ground pepper

1.  Preheat oven to 325 degrees with racks in upper and lower thirds.  Put whole and ground flaxseed, flour baking powder, salt, and butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until mixture resembles coarse meal, about 2 minutes.  Stir in onion and parsley.  With mixer on low speed, pour in milk.  Mix until dough just comes together (do not over mix).

2.  Divide dough in half.  Roll out each piece on a lightly floured surface to a 9-inch square (1/3 inch thick).  Transfer to two baking sheets.  Cut each square with a fluted pastry wheel or a knife into about 30 crackers (each 1 1/2 inches square).

3.  Brush with egg white; season with pepper, and salt, if desired.  Bake until slightly firm, about 20 minutes.  Switch positions of sheets; flip crackers.  Bake until light brown and firm, 18 to 20 minutes more.  Transfer to wire racks to cool.

Martha Stewart, Living, April, 2004

 

 

Rye Crackers

1/2 cup Bob's Red Mill Organic Dark Rye Flour

1/2 cup Bob's Red Mill Organic Unbleached White Flour

1/2 teaspoon salt

1 Tbsp Turbinado Sugar

1 Tbs. Baking Powder

2 tsp. Caraway Seeds

4 Tbsp Margarine

3 Tbsp Milk

Preheat oven to 400 degrees.  Mix together dry ingredients and seeds.  Work in margarine to a fine cornmeal-like granulation.  Stir in milk.  Form into ball and roll out to 1/16" -- 1/8 thickness between waxed paper.  Cut into desired shapes, prick with fork and transfer to ungreased cookie sheet.  Bake for 5-6 minutes until lightly browned on edges.  Cool on rack.  Store in airtight container.  Eat with soup..

 

The simplest cracker recipe ever (and one of the best)

Carol A Joos

     A long time ago a reader asked for cracker recipes.  An old friend of mine once told me the simplest cracker recipe ever, and I think one of the best.

     Take any leftover cooked grain--oatmeal, rice, bulghur, cornmeal mush, whatever--add some water if it's dry, add some oil or butter, sweetening if you like, a bit of salt, and then mix in flour until you have a very stiff dough.  You can also use such things as sesame seeds, poppy seeds, fresh or dried onion or garlic, herbs or spices.

     Using more water for the liquid will make a tougher cracker: using more shortening will make it flakier and crisper, and more flavorful, at the cost of putting more fat in y our diet.

     Roll out this stiff dough very thin, put it on greased cookie sheets, and score it with a knife so you can break it into squares or diamonds after it's baked, at about 350 degrees until it looks done (say, 20 minutes).  Put it out on racks to cool, then break it into pieces.  Score the crackers, if you get to store them, in paper bags so they will stay crisp.

     This is a good way to use up leftover grains, and always makes the most delicious crackers you've ever eaten  (Remember, those store-bought ones may have been baked months ago!)  Don't feel bounded by a recipe here: there's no way to do this wrong!

from:  Countryside & Small Stock Journal, Vol 77 No 3, May/June 1993

    

                    

SOUP RECIPES

The following recipes are from: SIMPLE FOOD FOR THE GOOD LIFE,An Alternative Cook Book , With a Collection of EASY RECIPES, That Have Evolved from Necessity or Available Garden Produce, Intended for the Use of People of Moderate Fortune Who Do Not Affect Magnificence in Their Style of Living. by   THAT FRUGAL  HOUSEWIFE   HELEN  NEARING

Helen Nearing's Tomato Soup Recipe

  • 2-3 Tablespoons butter or oil
  • 2 onions, chopped
  • 1 pound tomatoes, chopped
  • 2 quarts water
  • 1 bay leaf
  • Pinch of salt
  • 1/2 cup chopped green pepper or parsley

Heat the butter or oil in a large skillet, and sauté the onions until soft.  Add the tomatoes and continue cooking.  Meanwhile, boil the water in a large kettle.  Add the tomato mixture to the kettle, along with the remaining ingredients.  Simmer for 15 minutes.  Just before serving, remove and discard the bay .leaf

 

 

 

 

 

 

 

   "On the score of economy, we say, have soup every day.  On the score of health, we say, have soup everyday. "

ANONYMOUS, Table Observations, 1854

 

Soup Seasoning Blend from Jeanne Rose's  Book

1/4 C. of each: Basil, Bay leaf (2 leaves crumbled), Celery tops, Marigold petals, Oregano, Parsley, Sage, Savory, Thyme (1/8 cup only)

Jeanne Rose's Garlic Rose Soup  "You are what you eat" and "Let food be your medicine" are always easy things to say, but these deathless lines are rarely backed up with any concrete information about what one should eat or how to prepare it.  As a member of the board of directors  of the "Lovers of the Stinking Rose," an organization dedicated to that most wonderful of foods, GARLIC, it was my pleasure to devise recipes using Garlic both as a food and as a medicine.  This particular recipe for Garlic Soup is excellent food for an invalid, especially one suffering from digestive problems, bacterial infection or respiratory difficulty.  It can act as a vermifuge when eaten in quantity over a period of a few days.  If you add Cayenne or another Chile, this delicious dish will quickly open a stuffy nose and help clear a blocked bronchial condition.

Children will love this soup: Garlic-haters, unaware of what is in it, will also love it.  Learn how to make this easy soup;  eat it frequently.  You will find your health, well-being, and internal and external beauty will improve, and the flu season will come and go without your suffering even a little bit.  As the herbalist John Parkinson said in 1629 in his fantastic Paradist in Sole Paradisus terestris:

It being well boyled in falt broth, is often eaten of them that haue ftrong fromackes, but will not brooke in a weake and tender ftomacke.  It is accounted, and fo call in diuers Countries, The poore mans Treacle, that is, a remedity for all difeafes.  It is never eaten rawe of any man I know, as other of the rootes aforefaid, but sodden alwaies and fo taken.  Ranfoms are oftentimes eaten with bread and butter, and otherwife alfo, as every mans affection and courfe of life leadeth him of vfe.......

Garlic Soup

2-40 Garlic cloves (about 1-4 bulbs)

2 T. or more good quality Olive oil

1 Qt. rich chicken or vegetable broth or stock

3 egg yolks

Chopped Parsley, Yogurt, ground Almonds, optional

Crush the Garlic cloves with the flat of a knife and slip off skins.  Sauté the Garlic slowly in oil in a cast-iron skillet until translucent.  Add the broth or stock (that means liquid only, no solids or blended foods), and simmer gently about 20 minutes until the Garlic is mushy.  Press the Garlic-broth blend through a ricer or sieve, or squeeze through coarse cheesecloth into a bowl.  Beat the egg yolks until thick with a wire whisk in a two-quart enamelware or stainless steel pot.  Then beat in slowly, a teaspoon at a  time, some of the warm Garlic broth.  Beat in about 3 T. all together.  (What we are trying to do here is warm up the egg yolks without cooking them.)  Combine the two mixtures slowly, heat to boiling, and serve in wide soup plates

Serves 4-6 

QUICHES, COUSCOUS, PASTA DISHES,  & MORE

Quiche  Lorraine

Make some lining pastry with 9 oz., ( 2 1/4 cups ) flour, 4 1/4 oz ( 1 generous cup butter), a generous pinch of salt, 1 egg, and 3 table spoons (1/4 cup) very cold water.  Roll it into a ball and chill in the
refrigerator for a few hours.

Then roll it out to a thickness of 1/4 in. and line a buttered and floured tart tin or dish,  9 in. in diameter bringing the edges of the pastry up to extend slightly beyond the tin edge.  Prick it all over and cook blind in the oven at 400F for 12-16 minutes.  Leave to cool.

Cut 9 oz slightly salted pork belly into flat strips and blanch for 5 minutes in boiling water.  Refresh and pat dry, then brown very lightly in butter. Spread the bacon over the pastry case.  Beat 4 eggs lightly and mix in 1/2 pint,(  1 1/4 cups ) double (heavy) cream; add salt, pepper and nutmeg then pour the mixture into the pastry case.  Cook for about 30 minutes in the oven 400F. Serve very hot

From a French Cook Book (the Larousse Gastronomique) used  and submitted by  our Web-provider, Gareth  Dirlam

Pastry Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 7 1/2 tablespoons chilled unsalted butter, cut into pieces
  • 2 1/2 tablespoons ice water

In a bowl, combine the flour and salt. Using a pastry blender or the tips of
your fingers, cut the butter into the flour mixture until mixture resembles
coarse cornmeal. Using a fork, stir in the ice water just until dough comes
together nicely. Form pastry into a ball and chill for 1 hour.
Roll pastry out on a lightly floured work surface into a circle slightly
larger than the tart pan, place in pan and press onto bottom and edge of
pan, then firmly roll the rolling pin across the top of the tart pan to trim
away the excess pastry. (Or a quick and easy method is to simply omit
chilling the dough first and firmly press dough evenly against the bottom Secret Spice Mix

1 cup raisin
and side of an non-greased tart pan with your fingertips).
Fill and bake the pastry according to directions of the recipe you are
using, or if a pre-baked pastry is required, bake at 400*F (205*C) for 10 to
12 minutes or until golden brown. (You can help prevent the pastry from
becoming too puffy and bubbling by cutting out a circle of parchment or
waxed paper and placing it on the tart pastry, then filling it with pastry
weights, beans or rice. Remove the paper and weights a few minutes before
the end of baking time to allow the pastry to brown. This procedure is
called blind-baking).
Makes enough pastry for one (10-inch) round tart or 6 individual tart
shells.

COUSCOUS MAROCAIN from Casablanca Cookbook

16 ounces couscous

1 recipe Abdul's

1 cup raisins

1 19 ounce can chick peas

2 cloves garlic, chopped

1 tablespoon fresh coriander, chopped

1 large tomato, diced

1 red onion, diced

juice of 1 lemon

juice of 1 orange

4 tablespoons olive

2 cups unsalted chicken broth or water

Place dried couscous in a fine strainer.  Pour cold water over the couscous until it is completely wet.  Let drain for 30 seconds.  Spread couscous on a cookie sheet and cover with a damp towel.  Let sit for 30 minutes.  Then take couscous and our it into a large bowl.  Separate it into grains with your fingers.  Mix in all remaining ingredients.  Up until this point couscous can be prepared ahead and refrigerated up to 3 days.  When ready to serve, place couscous in a large oven proof dish with water or chicken broth.  Bake covered at F oven until couscous is hot and all the liquid is absorbed (about 20 minutes).  Couscous goes well with kebabs.  Makes 6 to 8 servings.

 Indonesian  Basil  Eggplant  Curry

Look in Asian markets for sambal oelek, the most common Indonesian chile sauce: if you can't find it, use any Asian chile sauce made from chiles, garlic, vinegar, and salt.  Serve this spicy dish with plenty of rice.

2 medium eggplants (about 2 pounds), cut into 1/2 inch-think rounds

2 tablespoons roasted peanut oil

Salt

1 medium onion, chopped fine

4 medium garlic cloves, minced

1 teaspoon juice from 1 lime

2 teaspoons Asian chile sauce

1 teaspoon curry powder

1 cup light coconut milk

10 large fresh basil leaves, sliced thin

1.  Preheat broiler or grill.  Place eggplant rounds on baking sheet, brush with 1 tablespoon oil, and season with salt to taste.  Broil or grill, turning once, until lightly browned, about 10 minutes.  Set aside.

2.  Heat remaining 1 tablespoon oil in large skillet over medium-high heat until shimmering.  Add onion and cook, stirring often, until lightly browned, 3 to 4 minutes.  Add garlic, lime zest, Chile sauce, and curry powder and cook, stirring constantly, until fragrant about 30 seconds.  Add coconut milk and salt to taste and bring to a simmer.

3.  Add eggplant to coconut sauce and turn slices with tongs until well coated with sauce, 1 to 2 minutes.  Stir in lime juice and basil, adjust seasonings and serve.  Serves 4

MEAT, POULTRY

Corned Beef

from Countryside Magazine,

For 6 lbs of beef or tongue:

8 cups water

1 cup salt

3 tablespoons sugar

2 tablespoons (rounded) pickling spice

4 teaspoons Prague Powder #l *

2 cloves garlic, crushed (or 2 tablespoons garlic powder, more or less, to taste)

1 teaspoon (rounded) whole peppercorns

2 bay leaves (large)

4 teaspoons Prague Powder #1

*Norseman Sausage Supplies, 3492 Stafford Rd., Wellville, KS 66092

 

 

 


Tony and Nancy Saladino's Wedding

 

 

 

 

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