Green Gazpacho

 

 

[recipe difficulty=”easy”]

Green Gazpacho

 

For this soup you will need a really strong blender such as a vita-mix.  The quantities are just approximate.  This is a “taste and adjust” recipe since there are many factors at play.  You will need to let it rest in the fridge for a day and then taste and further adjust the vinegar, salt and olive oil.

 

2 cups (about a pound) cucumbers (which only need peeling if the peels are thick and  only needs seeding if the seeds are big)

1 cup,(about ½ pound)  seedless grapes green or red

1 cup raw almonds

1 shallot

1 medium garlic clove or more to taste

1 TBS chopped dill

1 cup water

1 TBS sherry vinegar (or other wine vinegar)

¼  buttery olive oil

salt and pepper to taste

 

Blend together in vita-mix or other very strong blender until totally smooth.  Taste and adjust for seasoning and then refrigerate overnight and taste and adjust seasoning before serving.  Serve with a swirl of olive oil and a little chopped dill in each bowl.

 [/recipe]

Turkish Eggplant Lentil Stew

[recipe difficulty=”easy”]

Turkish Lentil and Eggplant Stew with Pomegranate Molasses

turkish lentil stew 

This recipe is a little more time consuming, but quite unique and delicious. It uses an ingredient called Pomegranate Molasses which is a condiment used much like ketchup in some cultures. It can be found at Wegmans. I have adapted this recipe from Food and Wine magazine (July 2004) and used small French green lentils which hold their shape nicely. I also finish this in a crock-pot rather than on the stove. On these hot summer days I just leave the crock-pot cooking outside.

 

One 1 ½ pound long, narrow eggplant

½ cup lentils ( I use French green lentils: available at Wegmans)

Olive oil

I medium onion, finely chopped

4 minced garlic cloves

One  14.5 ounce canned diced tomatoes or 2 medium tomatoes peeled and chopped

2 Tbs. chopped mint leaves

1 Tbs. tomato paste

¼ tsp. crushed red pepper (optional)

¼ cup pomegranate molasses (available at Wegmans)

  1. In a saucepan cover the lentils with water and salt and boil over medium heat for 20 to 30 minutes until barely cooked. Add more water if necessary to prevent burning.
  2. Cut eggplant into ¼ inch slices and fry in olive oil until lightly browned. IT does not have to be fully cooked. Salt and set aside.
  3. Fry onion until softened and beginning to brown, add garlic and fry together for another minute.
  4. Mix onions, garlic, tomato, tomato paste, mint and red pepper.
  5. In a crock pot layer the lentils, eggplant and onion-tomato mixture and salt to taste. Add 2 Tbs. olive oil and the pomegranate molasses. Put the crock pot on low for 5-6 hours or until the lentils and eggplant are fully cooked.  Check a few times and add water if necessary.  Refrigerate if possible and eat the next day. Garnish with more chopped mint leaves.

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MULTIGRAIN CEREAL WITH FRUIT

multi grain cereal

[recipe difficulty=”easy”]

 MULTIGRAIN CEREAL WITH FRUIT  This is adapted from a recently acquired cookbook called, "The Healthy Slow Cooker".  It has plenty of health and cooking tips.  This adapted recipe is great and keeps for several days in the fridge, can be eaten cold or  is easily reheated in the microwave.

1/2 cup brown rice

1/2 cup millet

1/2 cup wheat berries

2 medium apples, peeled cored and cubed

1 cup apple juice or cider

3 cups water

Add together into crock pot (slow cooker), add salt to taste and cook on low for 6 hours or until cooked.  Add :

Chopped pitted dates,dried fruit, and/or  fresh fruit 

Sprinkle with wheat germ (optional)

and serve with maple syrup.(optional)

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Braised Pork Shoulder with Quince

[recipe difficulty=”easy”]
Braised Pork Shoulder with Quince
Adapted from Bon Appétit recipe | October 2008
 
Yield: Makes 8 servings
 
 Ingredients:

2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 4-5 pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape if necessary

1 tablespoon olive oil
3 large quinces or apples (about 1 1/2 pounds total), peeled, cored, each cut into bite size chunks
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup apple cider juice
1 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
2 TBS Pomegranate molasses
 

 
 
Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
 
Preheat oven to 325°F. Heat oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; sauté1 minute. Add cider and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
 
Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
 
Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season to taste with coarse kosher salt,. Pour juices over pork. Cover and bake until heated through, about 30 -40 minutes.
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Bison Shepherd’s Pie

[recipe difficulty=”easy”]
Bison Shepherd's Pie8 SERVINGS
Adapted from Bon Appétit magazine September 2008
 
Ingredients
meat layer
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground bison meat* or ground beef
  • 2 cups chopped onions
  • 8 oz mushrooms, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons all purpose flour
  • 2 cups low-salt chicken broth
  • 1 cup dry red wine
vegetable layer
  • 2 cups diced peeled carrots
potato topping
  • 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup milk OR ½ &½  
  • 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Paprika
Preparation
meat layer
§         Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.
vegetable layer
§         Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.
potato topping
§         Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.
ASSEMBLY
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
        Bake pie uncovered until heated through and top is lightly browned, 30- 50   minutes. Sprinkle with parsley and paprika.
[/recipe]
 
 
 

U-PICK STRAWBERRIES READY

 

It’s time for strawberry picking.  Listed below are some area strawberry growers.   Call ahead to get the latest news on picking.

U-PICK STRAWBERRIES FARMS

 
 
 
Grisamore Farms:  Ready for picking June 20th
Who: Mary Ann Grisamore
Where: Goose Street Road, Locke
Phone: 315-497-1347
Web site: www.grisamorefarms.com
 
Cobblestone Valley Farms:  Probably JUNE 20th
Where: 2023 Preble Road, Preble
Phone: 749-4032
Web site: www.cobblestonevalley.com
 
Church Street Produce:  OPEN now 8-12  Longer hours later
Who: Val and Jerry Carocci
Where: 4045 Church Street, Burdett
Phone: 546-2557
 
Silver Queen Farm:  OPEN NOW FOR PICKING
Who: Gordy & Liz Gallup
Where: 5286 Stillwell Road, Trumansburg
Phone: 387-6502
 
Iron Kettle Farm:  Not Good picking this year
Where: South of village, Route 96, Candor
Phone: 659-7707
 
 

Indian Creek Farm:  Light picking has begun
Who: Alan Leornard and Stephen Cummins
Where: 1408 Trumansburg Road (1/2 mile past hospital
Phone: 273-9544, 592-2801 and 227-6147

 

Carrot Apple Muffins from The Pleasures of Cooking Magazine

 

 

 

 

We just cleared out a section of our attic and found old cooking magazines.  I have been making my way through Gourmet and  The Pleasures of Cooking magazines dating back to the 70s.  Some of the recipes are outdated,  and some are packed with so much cream, butter and sugar (usually together) that I pass right by them. But I've also found some great recipes and have slowly been trying them.

 

This,  for example,  is a recipe adapted from the May/June 1987 issue of The Pleasures of Cooking which was published by Cuisinart.  I used to love this magazine and now I remember why.  It has been out of print for many years but luckily I had the wherewithal to save them.  This recipe was originally called "Meal-In-A-Muffin" . It was shared by a reader named Catherine Ojalvo and had won a contest in her local town.  It is a perfect muffin:  healthy with the right combination of sweet, crunchy, spicy flavor and moist texture.  I adapted it just a little because I can't seem to ever follow a recipe exactly. Among other minor changes  I added some maple syrup and changed the white sugar to brown sugar.  I also sweetened it just a little which is quite unusual for me since I'm usually cutting down on overly sweet recipes.

Catherine explained that she keeps them in the freezer and pops them in the toaster oven for breakfast.  They last several days so I haven't had the chance to try this because we eat them up so quickly.

 [recipe difficulty=”easy”]

Carrot Apple Muffins
Makes about 12 muffins

Adapted from recipe published in The Pleasures of Cooking Volume IX  No 6 May/June 1987

 

 1 medium carrot (about 3 ounces) peeled

1 large apple (about 6 ounces) peeled, quartered and cored

1/2 cup vegetable oil

2 large eggs

1/2 cup brown sugar

1 teaspoon vanilla extract

2 TBS maple syrup

1/2 cup unsweetened shredded coconut (about 1  1/2  ounces)

1/3 cup yellow raisins

1/2 cup pecans or walnuts chopped in big pieces

1/2 cup whole wheat flour

1/4 cup all purpose flour

1/2 cup old-fashioned rolled oats

3 TBS wheat germ (optional)

1 teaspoon baking soda

1/2  teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 tsp grated nutmeg

1/4 tsp salt or to taste

  1.  Preheat oven to 375°
  2.   Shred the carrot and apple with the medium shredding disc of a food processor and set aside in large bowl.
  3.   To that bowl add:  raisins, coconut.
  4.  Change the processor to a metal blade and process the nuts quickly if they need to be chopped into big pieces.  Do not over chop. Add them to the bowl with carrots, apples, raisins and coconut.
  5. Process the oil, eggs, sugar, maple syrup and vanilla until blended.
  6.   In a bowl, mix together the flours, wheat germ,  oats, baking powder, baking soda , spices and salt
  7.  Add them to the food processor and mix in with a spoon and then pulse quickly until just blended.
  8.   Add the contents of the bowl containing all the rest of the ingredients and mix by hand.  Do not over mix
  9.   Divide the batter into 12 muffin cups that are placed in a muffin tin.
  10.   Bake in preheated oven or 20-25 minutes or until a toothpick comes out clean.

 

 [/recipe]

Polenta with Morels:

[recipe difficulty=”easy”]
Polenta with morels:  Yesterday we found some beautiful morels and I came up with this recipe to showcase them. If you don't have morels, you can use any mushrooms or combination of mushrooms including reconstituted dry mushrooms.


Mushroom mixture: Start with finely chopped onions that have been gently browned in a combination of butter and olive oil.  Set aside when soft and beginning to brown.  Set the onions aside. Fry the morels (that have been sliced in half or if larger, sliced in quarters and cleaned).  If you need more mushrooms, add some regular baby belas or any combination of wild or domestic sliced mushrooms, enough to feed your guests or family.  Cook the morels separately and set aside with the onions. The morels need to be cooked medium high so they get a little crispy.  Fry the rest of the mushrooms until cooked and then bring back the morels and onions to the frying pan.  Cook and mix together, taste for saltiness and add ¼ cup of Marsala wine and ¼ cup chicken or vegetable broth and cook together for 4-5 minutes until most of the liquid is gone.  Set aside and make the polenta.

Creamy polenta; Put one cup water and one cup corn meal in a saucepan and stir until mixed.  Then add two cups of hot chicken or vegetable stock and cook over medium heat until it thickens into a creamy texture (like a thin mashed potato). You need to be stirring pretty constantly so it doesn’t develop lumps. Add ¼ cup of parmesan or Romano cheese or a mix of the two and another1/4 cup shredded Swiss cheese and stir until melted and incorporated into the polenta.  Add salt to taste.


To serve, use a small plate and mound about a 1/3 cup of polenta covered by a big spoonful of mushrooms.  Sprinkle with parsley for garnish if desired.

 

Scallop, shrimp and asparagus terrine

 

 

[recipe difficuolty=”medium”]
Scallop, shrimp and asparagus terrine:  Starting with Julia Child’s fish terrine, I came up with this simpler and  show stopping version.  If you love scallops this is one of the greatest way to enjoy essence of scallop, but you need to use the best scallops you can find.


Start by heating up your oven to 350 degrees ?. Place a large oven proof dish in the oven which is big enough to hold your terrine and ½ filled with hot water. I used a lasagna pan.


Take a pound of scallops (minus 2 large scallops that you’ve set aside) and an egg and puree them together in a food processor for several minutes until very smooth.  Meanwhile chop up the scallops and 5 large shrimp into a coarse 1/4 inch dice.  Blanch ½ pound of asparagus and slice them in half if they are thick. 


Back to the food processor:  add ½ cup heavy cream, 1/4 cup 1/2 and 1/2 and  a small pinch of saffron that you’ve soaked in ¼ cup of hot cognac.  Blend this together for a couple of minutes and then add 1/3 cup of bread crumbs, and blend until the mixture is very smooth.  Stir in the scallop and shrimp pieces..  Add salt to your liking.  Use a 6 cup terrine (or loaf plan) that has been lined on the bottom with buttered parchment cut to fit.  Pour in half the scallop mousse and thump the pan a little to distribute evenly.  Then distribute the asparagus over the top, salt the asparagus and add the second batch of mousse.  Cover with another piece of parchment and either the top of the terrine or another piece of aluminum foil placed over the top.  Put your terrine carefully into the pan with water that has been heating in the oven.  Cook for 60 minutes and check for doneness.  The internal temperature should be 160 degrees?. This terrine can be served hot or cold.  It is very rich so keep the tapas servings to one slice per person.

[/recipe]

 

Shrimp Tapas with Garlic and Sherry

 

[recipe difficulty=”easy”]
Shrimp with garlic and sherry:  Start with a pot or frying pan and add olive oil covering the bottom with about an inch.  Slice 3-4 peeled garlic into thin slices.  Add them to the pot of olive oil and heat.  Watch the garlic closely and wait  till it is fragrant but not brown.  Add 1 pound of peeled shrimp and let them cook together adjusting the temperature so that the garlic does not brown. Add salt to taste.  When the shrimp are just pink, add ¼ cup sherry ( I use Amontillado)  and boil together.  If you want an extra garlic kick (and I always do)  chop up or use a garlic press and add another couple cloves of garlic at the last minute.  Serve this right away, bubbling hot with some good bread to sop of every drop of the wonderful sauce.  Once you’ve tried this, you may not want to have shrimp cooked any other way.

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