By Kathryn Washburn Breighner
This soup is really tasty. This time of year when I have carrots in the garden, I make huge pots of it and freeze. One of those "wow" soups, it's simple and elegant.
I love using carrots in different ways and this recipe uses carrots along with a sweet potato and a baking potato (although today I dug potatoes from the garden.)
Saute in 1 T butter:
1 med onion minced
Add to the pot:
2 c sliced carrots
2 c chicken stock
Simmer until the carrots are tender. While they are cooking, microwave:
1 large sweet potato
1 large baking potato
Cut open the potatoes to cook and then scrape the potatoes (minus skins) into a food processor. Add the carrots, onions and broth and puree until smooth.
Return to the pot and:
3 c chicken stock
2 T fresh dill
salt and pepper
Simmer for 10 minutes. Serve with a dollop of sour cream.
Sunday, September 27, 2009
Wednesday, September 23, 2009
Roasted Tomato Sauce
By Kathryn Washburn Breighner
This sauce is amazing! We have an abundance of tomatoes from the garden and having canned dozens and dozens of quarts of tomatoes and pints of BBQ sauce over the weekend, I needed a new way to use them. Marty walked into the kitchen while I was putting a pan of tomatoes in to roast and he scoffed at me. After he tasted the sauce, he says he is unscoffing!
Most roasted tomato recipes call for Roma tomatoes but I only have heirlooms (16 kinds). I picked a variety this afternoon, cut them in wedges maybe 2" at the thickest, and tossed them in a bowl with olive oil and salt. I prepared enough to cover a cookie sheet. I put a Silpat baking sheet on the cookie sheet (saves clean up), added the tomatoes in a single layer and roasted at 285 degrees for 2 1/2 hours. I turned the tomatoes once while roasting. The tomatoes were reduced in size and just beginning to brown when I removed them from the oven.
While they were roasting, we brought in from the garden a medium green pepper and onion and a huge handful of basil, about 3/4 c. We sauteed the minced veggies in olive oil with a minced clove of garlic, basil and salt and pepper. I had 3/4 lb of cooked bacon leftover from last night's BLTs and crumbled the bacon and added to the sauce pan. To this we added the entire pan of roasted tomatoes, stirred the mixture and cooked on medium heat for about 10 minutes.
We served the sauce on cappellini but it would also be great on pizza, mixed with risotto, or served on warm polenta.
This was an absolutely outstanding tomato sauce--rich and flavorful. Now I know what to do with my tomatoes in the garden! This weekend's project will be making pots of the sauce (minus the bacon) and freezing.
This sauce is amazing! We have an abundance of tomatoes from the garden and having canned dozens and dozens of quarts of tomatoes and pints of BBQ sauce over the weekend, I needed a new way to use them. Marty walked into the kitchen while I was putting a pan of tomatoes in to roast and he scoffed at me. After he tasted the sauce, he says he is unscoffing!
Most roasted tomato recipes call for Roma tomatoes but I only have heirlooms (16 kinds). I picked a variety this afternoon, cut them in wedges maybe 2" at the thickest, and tossed them in a bowl with olive oil and salt. I prepared enough to cover a cookie sheet. I put a Silpat baking sheet on the cookie sheet (saves clean up), added the tomatoes in a single layer and roasted at 285 degrees for 2 1/2 hours. I turned the tomatoes once while roasting. The tomatoes were reduced in size and just beginning to brown when I removed them from the oven.
While they were roasting, we brought in from the garden a medium green pepper and onion and a huge handful of basil, about 3/4 c. We sauteed the minced veggies in olive oil with a minced clove of garlic, basil and salt and pepper. I had 3/4 lb of cooked bacon leftover from last night's BLTs and crumbled the bacon and added to the sauce pan. To this we added the entire pan of roasted tomatoes, stirred the mixture and cooked on medium heat for about 10 minutes.
We served the sauce on cappellini but it would also be great on pizza, mixed with risotto, or served on warm polenta.
This was an absolutely outstanding tomato sauce--rich and flavorful. Now I know what to do with my tomatoes in the garden! This weekend's project will be making pots of the sauce (minus the bacon) and freezing.
Saturday, September 19, 2009
Ajvar--Serbian "Salsa" with Red Peppers and Eggplants (Aubergine)
By Kathryn Washburn Breighner
Ajvar! It is the end of summer and the red peppers and eggplants are plentiful so now is the time to make ajvar. Pronounced eye-vahr, this tasty spread was introduced to us by one of our Serbian kids when he brought a large jar from home to us. When we visited Serbia 2 years ago, we became addicted.
Imagine sitting down at a Serbian dinner table and having a large bowl of glorious roasted red peppers and eggplants in front of you with a plate of thick bread. Then imagine trying to eat anything else after stuffing yourself with ajvar. When Nathaniel was in Serbia last year on business, he asked the waiter for the roasted eggplant and pepper spread and he said, "Ah, ajvar." Ah, indeed.
This is basically a spread made of roasted eggplants and red peppers pureed with garlic, olive oil, lemon juice, hot pepper, and parsley. We grow Serbian peppers in our garden and they are significantly different than American peppers. Peppers in Serbia are called paprikas and they are not as big around but longer. We have 3 kinds of Serbian peppers in our garden: large sweet, long hot, and tiny super hot.
I am canning ajvar now and hope to can about 20 small jars. Serving a small bowl of ajvar with good crackers to guests never ceases to bring the question: "What is this? It's amazing." Ajvar is so good but except for specialty stores that sell Balkan foods, you can't find it here. Trader Joe's sells a roasted pepper and eggplant spread which is basically ajvar but they probably didn't call it ajvar since no one would know what it is!
Eat an oven to 475 degrees.
2 large eggplants
6 large red peppers
3 cloves garlic, chopped
1/2 c olive oil
3 T fresh lemon juice
3 T chopped flat leaf parsley
salt, pepper
Hot pepper flakes--or roast a hot pepper with the sweet ones
Place the peppers and eggplants (aubergine) on a cooking sheet and roast 20-25 minutes until the skins of the peppers are black. Put the peppers in a bowl and cover with plastic wrap and let rest for 15 minutes.
In the meantime, scrap out the pulp of the eggplant into a food processor. Add the remaining ingredients. When the peppers are cool, remove the blackened skin and seeds and add the peppers to the food processor. Pulse into smooth.
To can the ajvar, warm the ajvar in the microwave until hot to the touch throughout. Ladle into hot jars and can in a boiling water bath for 15 minutes.
Monday, September 14, 2009
Tomato, Cucumber, Onion & Basil Salad
By Kathryn Washburn Breighner
Lunch. This is what I made for lunch today. Since I know I can't do this 2 months from now, I come home daily and make something from the garden. Today, I harvested 2 gorgeous tomatoes, a Japanese Black Trifle and Italian Rainbow, a cucumber, a red onion, and a handful of basil.
My salad was simple: the tomatoes still warm from the sun, with the other garden treasures, all cut into small bites and dressed simply with 1 1/2 T olive oil and 1 t balsamic vinegar.
We once had a similar salad in Ontario called Canadian slaw. I don't know why it was called a slaw. But it was also in the late summer and wonderful even if it surprised us when it arrived at the table.
The juice of the tomatoes blends with the oil and vinegar to make a superb dressing. I filled a large bowl with this salad and took it back to the office where each bite was like a bite of summer. Amazing. And none of it more than just a few minutes from the garden.
Lunch. This is what I made for lunch today. Since I know I can't do this 2 months from now, I come home daily and make something from the garden. Today, I harvested 2 gorgeous tomatoes, a Japanese Black Trifle and Italian Rainbow, a cucumber, a red onion, and a handful of basil.
My salad was simple: the tomatoes still warm from the sun, with the other garden treasures, all cut into small bites and dressed simply with 1 1/2 T olive oil and 1 t balsamic vinegar.
We once had a similar salad in Ontario called Canadian slaw. I don't know why it was called a slaw. But it was also in the late summer and wonderful even if it surprised us when it arrived at the table.
The juice of the tomatoes blends with the oil and vinegar to make a superb dressing. I filled a large bowl with this salad and took it back to the office where each bite was like a bite of summer. Amazing. And none of it more than just a few minutes from the garden.
Sunday, September 13, 2009
Tzatziki--Cucumber Salad with Homemade Greek Yogurt
By Kathryn Washburn Breighner
I picked the first Armenian cucumber today from the garden (the cold and the deer slowed their arrival) so I had to use one in one of my favorite salads: a simple Tzatziki, or Greek yogurt and cucumber salad.
Because I make my own yogurt at least once a week, I also make my own Greek yogurt. Even if you don't make your own yogurt, you can easily create a Greek style yogurt at home minus the hefty price tag. Greek yogurt is sometimes called strained yogurt because the whey is strained from regular yogurt. It is thick, tangy and so popular these days that Greek yogurt sales have grown nearly tenfold in the past few years.
To make Greek yogurt, pour plain yogurt into a strainer lined with cheesecloth, place the strainer over a bowl, and put in the refrigerator over night. That's it. In the morning, the bowl will be filled with whey (which my puppy loves!). Squeeze the remaining whey out of the cheesecloth and then scrape from the cheesecloth the thick Greek yogurt.
In a bowl, whisk together:
1 T olive oil
1 T red wine vinegar
2 finely minced garlic cloves
1 1/2 c Greek yogurt
To this add finely chopped cucumbers, salt and pepper and stir to coat the cukes. I also added fresh dill since I have it in the garden. Chill several hours.
For an early post on making yogurt, scroll down the page and in the right hand column listing the labels, click on Yogurt.
I picked the first Armenian cucumber today from the garden (the cold and the deer slowed their arrival) so I had to use one in one of my favorite salads: a simple Tzatziki, or Greek yogurt and cucumber salad.
Because I make my own yogurt at least once a week, I also make my own Greek yogurt. Even if you don't make your own yogurt, you can easily create a Greek style yogurt at home minus the hefty price tag. Greek yogurt is sometimes called strained yogurt because the whey is strained from regular yogurt. It is thick, tangy and so popular these days that Greek yogurt sales have grown nearly tenfold in the past few years.
To make Greek yogurt, pour plain yogurt into a strainer lined with cheesecloth, place the strainer over a bowl, and put in the refrigerator over night. That's it. In the morning, the bowl will be filled with whey (which my puppy loves!). Squeeze the remaining whey out of the cheesecloth and then scrape from the cheesecloth the thick Greek yogurt.
In a bowl, whisk together:
1 T olive oil
1 T red wine vinegar
2 finely minced garlic cloves
1 1/2 c Greek yogurt
To this add finely chopped cucumbers, salt and pepper and stir to coat the cukes. I also added fresh dill since I have it in the garden. Chill several hours.
For an early post on making yogurt, scroll down the page and in the right hand column listing the labels, click on Yogurt.
Wednesday, September 9, 2009
Spicy Chickpeas & Tomatoes
By Kathryn Washburn Breighner
Oh, is this tasty! I love spicy, Indian flavors and have fond memories of a chickpea & eggplant stew that I had at diner in Maine years ago. This version comes close.
This dish can be done with just the chickpeas and tomatoes but because the garden is flourishing right now, I added onions, green pepper, and eggplant to it. The result is a thick vegetable stew that makes a great side dish (would be great with the lamb we just got) or for lunch as I had it today.
The hands-on time for this dish is less than 10 minutes. If you stick with just the tomatoes and chickpeas, it takes about 5 minutes to prepare, another 20 to simmer. Fast and tasty!
3 T olive oil
3 T cumin
2 T coriander
1 t ginger
1 t cinnamon
cayenne pepper to taste--I added about 1/2 t--I love Penzey's black & red
1/2 med onion, diced
1/2 green pepper, diced
1 qt canned tomatoes juice included
2 cans chickpeas/garbanzo beans
1 1/2 c chopped eggplant (I used a long, thin variety)
salt, pepper to taste
1/2 c chopped Italian parsley
Saute the onion and green pepper in the olive oil over medium heat until they just begin to soften, about 3 minutes. Add the spices and saute, stirring constantly, for 2 minutes or until the oil turns a deep, rich color. Add the remaining ingredients and simmer for 20 minutes. Serve hot, cold or at room temperature and top with chopped parsley.
Oh, is this tasty! I love spicy, Indian flavors and have fond memories of a chickpea & eggplant stew that I had at diner in Maine years ago. This version comes close.
This dish can be done with just the chickpeas and tomatoes but because the garden is flourishing right now, I added onions, green pepper, and eggplant to it. The result is a thick vegetable stew that makes a great side dish (would be great with the lamb we just got) or for lunch as I had it today.
The hands-on time for this dish is less than 10 minutes. If you stick with just the tomatoes and chickpeas, it takes about 5 minutes to prepare, another 20 to simmer. Fast and tasty!
3 T olive oil
3 T cumin
2 T coriander
1 t ginger
1 t cinnamon
cayenne pepper to taste--I added about 1/2 t--I love Penzey's black & red
1/2 med onion, diced
1/2 green pepper, diced
1 qt canned tomatoes juice included
2 cans chickpeas/garbanzo beans
1 1/2 c chopped eggplant (I used a long, thin variety)
salt, pepper to taste
1/2 c chopped Italian parsley
Saute the onion and green pepper in the olive oil over medium heat until they just begin to soften, about 3 minutes. Add the spices and saute, stirring constantly, for 2 minutes or until the oil turns a deep, rich color. Add the remaining ingredients and simmer for 20 minutes. Serve hot, cold or at room temperature and top with chopped parsley.
Monday, September 7, 2009
Drying Herbs: Italian Parsley & Basil
By Kathryn Washburn Breighner
For the next few weeks, we will be furiously "putting up" the herbs from our garden before the frost. Italian parsley is what I harvested today. I have a huge crop of it and preserve it in two ways: drying and freezing.
The first step in this process is the most laborious: picking, cleaning, culling. This would be one step easier if you are using farmer's market herbs--you don't have to pick them like I do. This time of year, there are a variety of herbs at the markets just waiting to be "put up" for use months from now.
Freezing is easy. Pull the leaves from the stalks so you are only using the leaves. Chop fairly fine and put into a small freezer bag pushing the parsley to the bottom and in a fairly even row across the bottom. Then roll the bag beginning with parsley end pushing air out as you roll. Seal the bag and freeze. I usually will do several bags like this and then remove the parsley rolls and put into one freezer bag. When you're ready to use the parsley, just cut off a chunk.
The other freezing method is the one I used on basil today. I chopped the basil and packed tightly into an ice cube tray, covered with water and stuck in the freezer. When they are frozen, pop out the basil cubes and put into a freezer bag. The basil cubes can be used in any recipe except for perhaps a fresh basil caprese salad. Throw the cubes in marinara sauce, soup and use for Thai curries. I will also dry basil.
Today I filled two ice cube trays with basil and four dehydrator racks with Italian parsley. The parsley will dry in the dehydrator for about 12 hours on low and then I will crumble it into a bowl and put in an airtight bag.
Yet to come to our kitchen for drying: dill, cilantro, coriander, oregano, thyme, and sage.
Saturday, August 22, 2009
Canning Time: Bread & Butter Pickles
By Kathryn Washburn Breighner
We are avid canners. I can't imagine not doing this. Taking veggies fresh from my garden or the farmer's market and canning them is a labor of love. But it also delivers a food product that is far superior than similar store purchased items. And there is no comparison in cost: this is inexpensive. And easy. With no preservatives or chemicals added. Pure and simple foods.
We have a pantry that is filled with items that we can each year: pickles, pickled beets, ajvar (Serbian eggplant & pepper spread), dilly beans (with a tiny, French bean that I grow), peach and grape jam, grape juice, green tomato chutney (outstanding with pork), tomatoes, marinara sauce, tomato juice, salsa. This week I canned something new, a thick, chunky zucchini relish that I can't wait to try on kielbasa.
Because of all that we can, we spend very little on these kinds of foods at the grocery store. Those inside aisles? Rarely do I go there except for baking items, oils, canned beans, or condiments like mustard. Once you have your own canned goods, the grocery store brands, even the pricey ones, just don't taste as good. With increased attention on eating healthy and being cost conscious at the grocery store, canning makes sense.
But I can probably can name only a few people who share this passion. Why more people don't do it, especially foodies, is mystery to me. It's so much fun and delivers such an outstanding food product.
Basic equipment needs: a canner and canning rack, about $19 at a big box store, funnel (to put food in the jars), jar lifter, canning jars and lids (at any garage sale!).
Bread and butter pickles are really good. They have the crispness of the cukes in a spicy sugar/vinegar pickling liquid. Don't even think of buying a bread & butter pickle mix! These are very easy to make. This recipe is a variation of the one in the Ball canning book.
6 c sliced cucumbers, about 1/4" thick, not the tiny dill size but not the huge ones either
1 1/1 c sliced onions
1 1/2 c sliced green or red peppers, or a mixture of the two
I like my pickles to be about 1/2 cukes and the other 1/2 onions and peppers so that when I open a jar months from now, it's almost a salad.
Put the veggies in a bowl, top with 1 c kosher salt and a layer of ice cubes. Let them stand about 2 hours, or overnight in the fridge. The salt brings out all of the liquid in the vegetables so that when processed, the vegetables stay crisp. Drain the veggies in a colander, rinse, and drain again.
In a small saucepan, bring the canning jars and lids to a simmer for 10 min to sterilize.
While the canner is heating up with water and 5 pint canning jars with water to cover by 1", bring to a boil
2 c sugar
3 c vinegar
2 t peppercorns
2 t turmeric
2 T mustard seed
2 t celery seed
1/2 t cayenne pepper
Add the drained vegetables, and simmer for 10 minutes. Remove one of the pint jars from the boiling water canner (sterilizing the jars takes about 10 minutes at a boil), put the funnel in the jar and using a slotted ladle, fill the jar. Stir with a knife to settle the vegetables in the jar. With a ladle, fill the jar with the pickling liquid to within 1/2" of the top of the jar.
Wipe the rims of the jar clean with a damp cloth or paper towel. This removes any spices of vegetables that can make it difficult for the lids to seal. Place a lid and rim on the jar and tighten. Using the jar lifter, put the filled jar back in the canner and remove another jar emptying the water back into the canner as you lift it out.
When all the filled jars are in the canner, cover the canner. Once the water has returned to a rolling boil, start a timer that is set for 10 min.
After 10 minutes, remove the jars with with jar lifting and place on a dish cloth. Very soon, the lids with make a popping sound--you know they have sealed. Check the lids after a few hours to make sure all the lids have sealed. You will see a tiny indentation in the middle of the lid.
Pickles need to sit for 4-6 weeks to fully develop flavor.
Look at all the gorgeous jars of pickles on your counter and smile! I gave a canning lesson to a friend of mine this week. Anyone want to come for a lesson?
We are avid canners. I can't imagine not doing this. Taking veggies fresh from my garden or the farmer's market and canning them is a labor of love. But it also delivers a food product that is far superior than similar store purchased items. And there is no comparison in cost: this is inexpensive. And easy. With no preservatives or chemicals added. Pure and simple foods.
We have a pantry that is filled with items that we can each year: pickles, pickled beets, ajvar (Serbian eggplant & pepper spread), dilly beans (with a tiny, French bean that I grow), peach and grape jam, grape juice, green tomato chutney (outstanding with pork), tomatoes, marinara sauce, tomato juice, salsa. This week I canned something new, a thick, chunky zucchini relish that I can't wait to try on kielbasa.
Because of all that we can, we spend very little on these kinds of foods at the grocery store. Those inside aisles? Rarely do I go there except for baking items, oils, canned beans, or condiments like mustard. Once you have your own canned goods, the grocery store brands, even the pricey ones, just don't taste as good. With increased attention on eating healthy and being cost conscious at the grocery store, canning makes sense.
But I can probably can name only a few people who share this passion. Why more people don't do it, especially foodies, is mystery to me. It's so much fun and delivers such an outstanding food product.
Basic equipment needs: a canner and canning rack, about $19 at a big box store, funnel (to put food in the jars), jar lifter, canning jars and lids (at any garage sale!).
Bread and butter pickles are really good. They have the crispness of the cukes in a spicy sugar/vinegar pickling liquid. Don't even think of buying a bread & butter pickle mix! These are very easy to make. This recipe is a variation of the one in the Ball canning book.
6 c sliced cucumbers, about 1/4" thick, not the tiny dill size but not the huge ones either
1 1/1 c sliced onions
1 1/2 c sliced green or red peppers, or a mixture of the two
I like my pickles to be about 1/2 cukes and the other 1/2 onions and peppers so that when I open a jar months from now, it's almost a salad.
Put the veggies in a bowl, top with 1 c kosher salt and a layer of ice cubes. Let them stand about 2 hours, or overnight in the fridge. The salt brings out all of the liquid in the vegetables so that when processed, the vegetables stay crisp. Drain the veggies in a colander, rinse, and drain again.
In a small saucepan, bring the canning jars and lids to a simmer for 10 min to sterilize.
While the canner is heating up with water and 5 pint canning jars with water to cover by 1", bring to a boil
2 c sugar
3 c vinegar
2 t peppercorns
2 t turmeric
2 T mustard seed
2 t celery seed
1/2 t cayenne pepper
Add the drained vegetables, and simmer for 10 minutes. Remove one of the pint jars from the boiling water canner (sterilizing the jars takes about 10 minutes at a boil), put the funnel in the jar and using a slotted ladle, fill the jar. Stir with a knife to settle the vegetables in the jar. With a ladle, fill the jar with the pickling liquid to within 1/2" of the top of the jar.
Wipe the rims of the jar clean with a damp cloth or paper towel. This removes any spices of vegetables that can make it difficult for the lids to seal. Place a lid and rim on the jar and tighten. Using the jar lifter, put the filled jar back in the canner and remove another jar emptying the water back into the canner as you lift it out.
When all the filled jars are in the canner, cover the canner. Once the water has returned to a rolling boil, start a timer that is set for 10 min.
After 10 minutes, remove the jars with with jar lifting and place on a dish cloth. Very soon, the lids with make a popping sound--you know they have sealed. Check the lids after a few hours to make sure all the lids have sealed. You will see a tiny indentation in the middle of the lid.
Pickles need to sit for 4-6 weeks to fully develop flavor.
Look at all the gorgeous jars of pickles on your counter and smile! I gave a canning lesson to a friend of mine this week. Anyone want to come for a lesson?
Sunday, August 16, 2009
Fresh Peaches with Brown Sugar & Sour Cream
By Kathryn Washburn Breighner
I'm not sure this dessert qualifies as a recipe. It is oh-so-simple and very tasty.
Slice fresh peaches and place in serving dishes so that each dish has 1 c of peach slices.
Top each serving with 2 t brown sugar and 2 t sour cream.
When this is served, stir together the sugar and sour cream with the peaches. The peach juices mix with the sugar and sour cream making a golden syrup. The syrup brings out the best in the fresh peaches.
I'm not sure this dessert qualifies as a recipe. It is oh-so-simple and very tasty.
Slice fresh peaches and place in serving dishes so that each dish has 1 c of peach slices.
Top each serving with 2 t brown sugar and 2 t sour cream.
When this is served, stir together the sugar and sour cream with the peaches. The peach juices mix with the sugar and sour cream making a golden syrup. The syrup brings out the best in the fresh peaches.
Saturday, August 15, 2009
Sweet Corn--'putting it up'--Black Bean & Corn Salad
By Kathryn Washburn Breighner
The sweet corn that we are getting now is superb. Sweet, pop in the mouth, kernels. Corn is the one food that says summer to me. I hold the family record for eating 36 ears in one sitting--and I could do it again today! A summer 'supper' when we grew up was a table filled with sweet corn and BLTs and, of course, we used the bacon grease on the corn. Yum.
I always cook at least twice as much corn as I think we'll eat (I usually have 6-8 ears!). The remaining corn is cooled, cut off the cob--I use a serrated knife and cut into a wide bowl that is sitting on a large piece of aluminum foil, really helps with the mess.
I bag the corn by handfuls, usually 2 large handfuls to a quart freezer bag, mark the date on the bag with a marker and put in the freezer. Sometimes I'll mark notes on the corn bag. The first bag that went in the freezer this summer says "Aida and Madina" because they were here for Summer Camp Aunt Kathie. When I pull that bag out of the freezer in February, I'll an immediate memory of our glorious summer week.
One of my favorite summer salads is black bean and fresh corn. After cooking corn, I'll save 1-1 1/2 cups for the next day.
To the corn, add:
2 cans drained black beans (I now cook a batch of beans on the weekend and put them in the fridge so if I'm using those beans, I use 3 cups)
1 med onion, diced
1 med green pepper, diced
3 T minced fresh cilantro
3 T olive oil
1 1/2 T balsamic vinegar
This salad will keep for several days in the refrigerator--if you have any leftovers which I never do.
The sweet corn that we are getting now is superb. Sweet, pop in the mouth, kernels. Corn is the one food that says summer to me. I hold the family record for eating 36 ears in one sitting--and I could do it again today! A summer 'supper' when we grew up was a table filled with sweet corn and BLTs and, of course, we used the bacon grease on the corn. Yum.
I always cook at least twice as much corn as I think we'll eat (I usually have 6-8 ears!). The remaining corn is cooled, cut off the cob--I use a serrated knife and cut into a wide bowl that is sitting on a large piece of aluminum foil, really helps with the mess.
I bag the corn by handfuls, usually 2 large handfuls to a quart freezer bag, mark the date on the bag with a marker and put in the freezer. Sometimes I'll mark notes on the corn bag. The first bag that went in the freezer this summer says "Aida and Madina" because they were here for Summer Camp Aunt Kathie. When I pull that bag out of the freezer in February, I'll an immediate memory of our glorious summer week.
One of my favorite summer salads is black bean and fresh corn. After cooking corn, I'll save 1-1 1/2 cups for the next day.
To the corn, add:
2 cans drained black beans (I now cook a batch of beans on the weekend and put them in the fridge so if I'm using those beans, I use 3 cups)
1 med onion, diced
1 med green pepper, diced
3 T minced fresh cilantro
3 T olive oil
1 1/2 T balsamic vinegar
This salad will keep for several days in the refrigerator--if you have any leftovers which I never do.
Monday, August 10, 2009
Ratatouille
By Kathryn Washburn Breighner
I wonder how many people when hearing of the recent cartoon Disney movie "Ratatouille" wondered what the movie title word meant. We serve ratatouille often in the summer and take it for potluck dinners and many people have never heard the word or of the dish. They are missing something special.
I first fixed a ratatouille dish nearly 30 years ago when we had an abundance of eggplant and zucchini in our garden and used a recipe of Julia Child's printed in a Sunday newspaper magazine--in the days before you could Google eggplant and zucchini when looking for a way to use them. Consequently, we often call this Ratatouilla Julia.
We have eggplants, zucchini, peppers, basil and onions in the garden now but still do not have fresh tomatoes. So I used the fresh veggies and added a quart of my tomatoes that I canned last summer (I never buy canned tomatoes any more!). It was so spectacular that canned tomatoes might be what I use from now on. The added juice in the canned tomatoes really brought this dish together.
This is an amazing blend of eggplants, zucchini, peppers, tomatoes, onions and basil that is cooked slowly to a thick stew-like consistency. Just before serving, Parmesan cheese is folded in. This dish can be reheated or served cold. It is also great on pizza. Serve it with a thick, crusty bread and call it a meal.
And better yet, double the ingredients and when cooled, freeze 1/2 of the ratatouille in quart size freezer bags and when you serve it in January, you will thank me! It will be a taste of summer in cold January.
Saute for 10-15 min over medium heat:
1 medium zucchini, cut into 1" cubes
1 medium eggplant, cut into 1" cubes
1 large green pepper, cut into 1" cubes
1 large onion, cut into 1" cubes
2 cloves of garlic, minced
3 T Olive oil
Add and continue cooking over medium heat for 25-30 minutes or until the eggplant can be easily pierced but is not soft:
1/2 c fresh, chopped basil
1 qt canned tomatoes
salt
pepper
cayenne to taste (we like a bit of heat in this dish)
Just before serving, add 1/2 c grated Parmesan cheese. You won't wonder again what the word "ratatouille" means because you'll know it is delicious.
I wonder how many people when hearing of the recent cartoon Disney movie "Ratatouille" wondered what the movie title word meant. We serve ratatouille often in the summer and take it for potluck dinners and many people have never heard the word or of the dish. They are missing something special.
I first fixed a ratatouille dish nearly 30 years ago when we had an abundance of eggplant and zucchini in our garden and used a recipe of Julia Child's printed in a Sunday newspaper magazine--in the days before you could Google eggplant and zucchini when looking for a way to use them. Consequently, we often call this Ratatouilla Julia.
We have eggplants, zucchini, peppers, basil and onions in the garden now but still do not have fresh tomatoes. So I used the fresh veggies and added a quart of my tomatoes that I canned last summer (I never buy canned tomatoes any more!). It was so spectacular that canned tomatoes might be what I use from now on. The added juice in the canned tomatoes really brought this dish together.
This is an amazing blend of eggplants, zucchini, peppers, tomatoes, onions and basil that is cooked slowly to a thick stew-like consistency. Just before serving, Parmesan cheese is folded in. This dish can be reheated or served cold. It is also great on pizza. Serve it with a thick, crusty bread and call it a meal.
And better yet, double the ingredients and when cooled, freeze 1/2 of the ratatouille in quart size freezer bags and when you serve it in January, you will thank me! It will be a taste of summer in cold January.
Saute for 10-15 min over medium heat:
1 medium zucchini, cut into 1" cubes
1 medium eggplant, cut into 1" cubes
1 large green pepper, cut into 1" cubes
1 large onion, cut into 1" cubes
2 cloves of garlic, minced
3 T Olive oil
Add and continue cooking over medium heat for 25-30 minutes or until the eggplant can be easily pierced but is not soft:
1/2 c fresh, chopped basil
1 qt canned tomatoes
salt
pepper
cayenne to taste (we like a bit of heat in this dish)
Just before serving, add 1/2 c grated Parmesan cheese. You won't wonder again what the word "ratatouille" means because you'll know it is delicious.
Sunday, August 9, 2009
Can you bake a Cherry Pie?
By Kathryn Washburn Breighner
One of the positives of this cool summer we're having is that tart cherries are still in season. Typically, they last only about 2 weeks. Fresh tart cherries have a very short shelf life, maybe 48 hours, which is why you never see tart cherries in the grocery stores.
I brought back tart cherries from Southern Michigan in mid July and was stunned to find them at the farmer's market on Friday. Never have we had four weeks of fresh tart cherry pies.
So here's the deal on a fresh cherry pie. In my mind, the only fresh one is one made from fresh cherries that I have pitted myself. I even have a cherry pitter that I use for these few special weeks of the year. And so for these few weeks each summer, we have fresh cherry pies.
The rest of the year, a cherry pie even if made from scratch just isn't a fresh one because the cherries aren't fresh. We are lucky to get flash frozen cherries and the pies from those are maybe 90% of a fresh one. Never have I used canned cherries or for that matter, any kind of canned pie filling. I don't have to when we have the wonderful frozen ones in our grocery stores.
For this pie, use the double crest recipe listed on the blog, Mom's recipe, so on the right side of this page scroll down to pies for the recipe.
Pit 6 c of fresh cherries
Mix with 1/4 tapioca
1 c sugar
1/2 t almond extract
Let the fruit mix stand for at least 20 min. New for me this summer in crust making is to chill the crust for at least 1 hr before I roll it out. Then I roll out the bottom crust and stick it in the freezer for 10 min. Into the bottom crust, I pour the cherry mix, top with the remaining crust, make several slits in the pie crust, brush with egg white and sprinkle with sugar. I cover the edges of the pie with a crust cover (or aluminum foil) and bake at 425 degrees F for 10 minutes and 50 minutes at 360 degrees F.
I also put a baking sheet covered in a Silpat sheet under the pie to catch the juices!
When the tart cherries are no longer in season, it's a sad day in our house. But then in just a few weeks, it's fresh cherry pie season!
One of the positives of this cool summer we're having is that tart cherries are still in season. Typically, they last only about 2 weeks. Fresh tart cherries have a very short shelf life, maybe 48 hours, which is why you never see tart cherries in the grocery stores.
I brought back tart cherries from Southern Michigan in mid July and was stunned to find them at the farmer's market on Friday. Never have we had four weeks of fresh tart cherry pies.
So here's the deal on a fresh cherry pie. In my mind, the only fresh one is one made from fresh cherries that I have pitted myself. I even have a cherry pitter that I use for these few special weeks of the year. And so for these few weeks each summer, we have fresh cherry pies.
The rest of the year, a cherry pie even if made from scratch just isn't a fresh one because the cherries aren't fresh. We are lucky to get flash frozen cherries and the pies from those are maybe 90% of a fresh one. Never have I used canned cherries or for that matter, any kind of canned pie filling. I don't have to when we have the wonderful frozen ones in our grocery stores.
For this pie, use the double crest recipe listed on the blog, Mom's recipe, so on the right side of this page scroll down to pies for the recipe.
Pit 6 c of fresh cherries
Mix with 1/4 tapioca
1 c sugar
1/2 t almond extract
Let the fruit mix stand for at least 20 min. New for me this summer in crust making is to chill the crust for at least 1 hr before I roll it out. Then I roll out the bottom crust and stick it in the freezer for 10 min. Into the bottom crust, I pour the cherry mix, top with the remaining crust, make several slits in the pie crust, brush with egg white and sprinkle with sugar. I cover the edges of the pie with a crust cover (or aluminum foil) and bake at 425 degrees F for 10 minutes and 50 minutes at 360 degrees F.
I also put a baking sheet covered in a Silpat sheet under the pie to catch the juices!
When the tart cherries are no longer in season, it's a sad day in our house. But then in just a few weeks, it's fresh cherry pie season!
Cucumber Sandwiches
By Kathryn Washburn Breighner
Anyone who says that they don't like cucumber sandwiches, probably has never had one. Years ago, I had a cucumber sandwich in mid summer at a restaurant in Madison, Wisconsin and it was an eye opening experience: cucumbers indeed are great in sandwiches. Up until that point, I had only read about them. This was not something we grew up on in Indiana but we probably should have! Easy and delicious.
This time of year with the garden in full swing, I come home for lunch, pick a cuke and cut some fresh dill and bring them inside for this sandwich.
Slice a cucumber into very thin slices. Mix 1/2 c cream cheese with salt, pepper, garlic powder and fresh snipped dill.
I like to use a very thick, hearty bread. Spread the cream cheese mix on the bread so that the layer is at least 1/4" thick (or more!), top with a stack of fresh cukes.
I have occasionally made an appetizer using slices of a baguette topped with the cheese, a single cuke slice and garnished with fresh dill. The sandwich I had in Wisconsin included a thick layer of bean sprouts. Sometimes I use the sprouts and either way is great.
Cucumbers aren't just for salads anymore!
Anyone who says that they don't like cucumber sandwiches, probably has never had one. Years ago, I had a cucumber sandwich in mid summer at a restaurant in Madison, Wisconsin and it was an eye opening experience: cucumbers indeed are great in sandwiches. Up until that point, I had only read about them. This was not something we grew up on in Indiana but we probably should have! Easy and delicious.
This time of year with the garden in full swing, I come home for lunch, pick a cuke and cut some fresh dill and bring them inside for this sandwich.Slice a cucumber into very thin slices. Mix 1/2 c cream cheese with salt, pepper, garlic powder and fresh snipped dill.
I like to use a very thick, hearty bread. Spread the cream cheese mix on the bread so that the layer is at least 1/4" thick (or more!), top with a stack of fresh cukes.
I have occasionally made an appetizer using slices of a baguette topped with the cheese, a single cuke slice and garnished with fresh dill. The sandwich I had in Wisconsin included a thick layer of bean sprouts. Sometimes I use the sprouts and either way is great.
Cucumbers aren't just for salads anymore!
Cucumbers and Onions in Rice Vinegar
By Kathryn Washburn Breighner
So we're into cucumbers right now since the garden in filled with them. We alternate every few days between this salad and the version with sour cream posted below.
This one is a bit of a twist on the cukes and onions Grandma Washburn served. She blended cider vinegar with an equal amount of water (along with a handful of ice cubes) and a bit of sugar. I do love her recipe but also like this kicked up one.
Sliced cukes, usually 2 medium sized
Sliced onions divided into onion rings, about 3/4 c
1 c seasoned rice vinegar (or whatever rice vinegar you have)
1 t fresh dill
and occasionally for a another twist on this version, I'll add 1 t of minced ginger
Place the veggies in a bowl and add seasonings and vinegar. Stir to coat. The liquid will only cover about 1/2 of the veggies. Refrigerate stirring every 15 minutes, for one hour.
Enjoy!
So we're into cucumbers right now since the garden in filled with them. We alternate every few days between this salad and the version with sour cream posted below.
This one is a bit of a twist on the cukes and onions Grandma Washburn served. She blended cider vinegar with an equal amount of water (along with a handful of ice cubes) and a bit of sugar. I do love her recipe but also like this kicked up one.
Sliced cukes, usually 2 medium sized
Sliced onions divided into onion rings, about 3/4 c
1 c seasoned rice vinegar (or whatever rice vinegar you have)
and occasionally for a another twist on this version, I'll add 1 t of minced ginger
Place the veggies in a bowl and add seasonings and vinegar. Stir to coat. The liquid will only cover about 1/2 of the veggies. Refrigerate stirring every 15 minutes, for one hour.
Enjoy!
Cucumbers and Onions in Sour Cream Dressing
By Kathryn Washburn Breighner
We grew up on cucumbers and onions in two versions--in vinegar and water or in sour cream. We love both especially this time of year when I can walk outside and harvest cucumbers and onions from the garden. The sour cream version that I make will be your new favorite for a potluck dinner. This dish is always devoured.
3/4 c sour cream
1 1/2 T lemon juice
2 med cucumbers sliced thin
3/4 c sliced onions
salt, pepper and minced fresh dill to taste
In the bottom of a serving bowl, sprinkle salt, pepper, and dill. Top with a layer of cucumbers and onions. Layer again with salt, pepper and dill and cukes and onions until you have 3 layers of veggies and seasonings ending with a layer of onions.
Evenly spread the sour cream on top of the mixture. Cover with plastic wrap placing the plastic wrap directly on the sour cream. Refrigerate for at least 2 hours.
Before serving, stir in lemon juice. This salad will last several days--if there is any left to save!
We grew up on cucumbers and onions in two versions--in vinegar and water or in sour cream. We love both especially this time of year when I can walk outside and harvest cucumbers and onions from the garden. The sour cream version that I make will be your new favorite for a potluck dinner. This dish is always devoured.
3/4 c sour cream
1 1/2 T lemon juice
2 med cucumbers sliced thin
3/4 c sliced onions
salt, pepper and minced fresh dill to taste
In the bottom of a serving bowl, sprinkle salt, pepper, and dill. Top with a layer of cucumbers and onions. Layer again with salt, pepper and dill and cukes and onions until you have 3 layers of veggies and seasonings ending with a layer of onions.
Evenly spread the sour cream on top of the mixture. Cover with plastic wrap placing the plastic wrap directly on the sour cream. Refrigerate for at least 2 hours.
Before serving, stir in lemon juice. This salad will last several days--if there is any left to save!
Monday, August 3, 2009
Potato & Green Bean Salad
By Kathryn Washburn Breighner
This is one of my favorite summer dishes, a simple blend of summer's best vegetables. I made this yesterday but I started by going to the garden and digging potatoes, picking the tiny French green beans that I grow, pulling an onion and cutting some dill and chives. Ok, so I can't do this most of the year but right now, it's a delight.
Basically, this salad is a blend of potatoes, green beans, an onion, herbs such as dill, chives, and tossed in a simple, light dijon mustard, olive oil, and balsamic vinegar dressing. In the spring, I will use pea pods or asparagus instead of beans. This can be served warm, at room temperature or chilled. My favorite is room temperature. Take this to a potluck dinner and it will disappear!
Toss together:
2 c cut potatoes, simmered until almost tender
2 c green beans, steamed
1/2 onion, chopped
3 T olive oil
1 T balsamic vinegar
1 1/2 t dijon mustard
2 T chopped chives
1 T fresh chopped dill
salt & pepper to date
This is one of my favorite summer dishes, a simple blend of summer's best vegetables. I made this yesterday but I started by going to the garden and digging potatoes, picking the tiny French green beans that I grow, pulling an onion and cutting some dill and chives. Ok, so I can't do this most of the year but right now, it's a delight.
Basically, this salad is a blend of potatoes, green beans, an onion, herbs such as dill, chives, and tossed in a simple, light dijon mustard, olive oil, and balsamic vinegar dressing. In the spring, I will use pea pods or asparagus instead of beans. This can be served warm, at room temperature or chilled. My favorite is room temperature. Take this to a potluck dinner and it will disappear!
Toss together:
2 c cut potatoes, simmered until almost tender
2 c green beans, steamed
1/2 onion, chopped
3 T olive oil
1 T balsamic vinegar
1 1/2 t dijon mustard
2 T chopped chives
1 T fresh chopped dill
salt & pepper to date
Sunday, July 26, 2009
Blueberry Clafouti
By Kathryn Washburn Breighner
Yes, clafouti which is pronounced cla foo' tee. Translation: yum! I first discovered clatoutis about 10 years ago and the first one I made was with fresh peaches. A clafouti is a custard like dessert dish with just enough flour added to give it different texture than custard.
You can use any kind of fruit with a clafouti but we have fresh blueberries right now so I used them in this dessert last night. We love any kind of clafoutis. They are meant to be served right out of the oven as the mixture rises a bit. But once it cools and falls a bit, stick it in the fridge for a completely different version the next day as a cold dessert.
The hot version is somewhat light while the cold version is thicker, more custard like. I don't have a preference; I love them both. And a clafouti is not just for dessert. They can be for breakfast which is how I had it today--fruit, milk, eggs--breakfast!
The total hands-on time for a clafouti is about 10 minutes, less if an easy to use fruit like blueberries are used, a bit more if you have to peel and slice peaches, or pit fresh tart cherries (which are in season right now in Michigan!).
Blueberry Clafouti
3 cups blueberries--enough to create a single layer of fruit on the bottom of a greased 9" baking pan
4 eggs
3/4 c sugar
1 c milk
1 1/2 t vanilla
1 t grated lemon peel (I used the dried version from Penzey's)
3/4 flour
powdered sugar for dusting
Beat the eggs until well blended then add the sugar and beat until light and frothy. Mix in milk, vanilla, and lemon peel. Then add flour and beat until smooth.
Place the fruit in a greased 9" pan. Pour the batter over the fruit. Bake at 350 degrees F for 40-45 minutes until the top is browned and the dessert begins to pull away from the edge of the pan. Dust with powdered sugar and enjoy!
Yes, clafouti which is pronounced cla foo' tee. Translation: yum! I first discovered clatoutis about 10 years ago and the first one I made was with fresh peaches. A clafouti is a custard like dessert dish with just enough flour added to give it different texture than custard.
You can use any kind of fruit with a clafouti but we have fresh blueberries right now so I used them in this dessert last night. We love any kind of clafoutis. They are meant to be served right out of the oven as the mixture rises a bit. But once it cools and falls a bit, stick it in the fridge for a completely different version the next day as a cold dessert.
The hot version is somewhat light while the cold version is thicker, more custard like. I don't have a preference; I love them both. And a clafouti is not just for dessert. They can be for breakfast which is how I had it today--fruit, milk, eggs--breakfast!
The total hands-on time for a clafouti is about 10 minutes, less if an easy to use fruit like blueberries are used, a bit more if you have to peel and slice peaches, or pit fresh tart cherries (which are in season right now in Michigan!).
Blueberry Clafouti
3 cups blueberries--enough to create a single layer of fruit on the bottom of a greased 9" baking pan
4 eggs
3/4 c sugar
1 c milk
1 1/2 t vanilla
1 t grated lemon peel (I used the dried version from Penzey's)
3/4 flour
powdered sugar for dusting
Beat the eggs until well blended then add the sugar and beat until light and frothy. Mix in milk, vanilla, and lemon peel. Then add flour and beat until smooth.
Place the fruit in a greased 9" pan. Pour the batter over the fruit. Bake at 350 degrees F for 40-45 minutes until the top is browned and the dessert begins to pull away from the edge of the pan. Dust with powdered sugar and enjoy!
Saturday, July 25, 2009
Beet Risotto
By Kathryn Washburn Breighner
The farmer's markets are the place to find small beets with the attached beet greens this time of year--although I went out to my garden to harvest them. Small beets, those around 2" in diameter, are incredibly tender and sweet. This risotto dish turns a brilliant red color and is stunning on the plate. We had it tonight with fresh lake trout (the fish just appeared in our backyard--in a cooler--this week) and it was a tremendous meal.
Roast at 350 degrees F for 30-40 min. in aluminum foil:
8 2-inch beets (or whatever size you have!), with 1" of stem attached, saving remaining greens, beets unpeeled
4 cloves of garlic
3 sprigs of thyme
Once the beets are out of the oven, cool, peel, and dice. Toss in a bowl with the roasted garlic (squeeze the soften garlic cloves out of the peel into the beets).
2 T olive oil
3 green onions, sliced
1 c arborio rice
3 c chicken stock
In olive oil, saute green onions. Add arborio rice, saute quickly until golden brown. In 1/2 c increments, add chicken stock, stirring, cooking over medium heat, for about 25 min until the rice is softened.
Beet greens, wash, cut into 1 x 3" strips
1 T olive oil
1/4 grated parmesan cheese
salt and pepper to taste
1/2 t balsamic vinegar
Saute beet greens in olive oil, stirring constantly, until the greens are wilted.
To the cooked rice, now called risotto, add the diced beets, sauteed greens, salt, pepper, balsamic vinegar and grated parmesan cheese. Cover and let rest for 2-3 minutes to let cheese melt.
Serve this dish and I guarantee you that people who think they don't love beets will devour it!
The farmer's markets are the place to find small beets with the attached beet greens this time of year--although I went out to my garden to harvest them. Small beets, those around 2" in diameter, are incredibly tender and sweet. This risotto dish turns a brilliant red color and is stunning on the plate. We had it tonight with fresh lake trout (the fish just appeared in our backyard--in a cooler--this week) and it was a tremendous meal.
Roast at 350 degrees F for 30-40 min. in aluminum foil:
8 2-inch beets (or whatever size you have!), with 1" of stem attached, saving remaining greens, beets unpeeled
4 cloves of garlic
3 sprigs of thyme
Once the beets are out of the oven, cool, peel, and dice. Toss in a bowl with the roasted garlic (squeeze the soften garlic cloves out of the peel into the beets).
2 T olive oil
3 green onions, sliced
1 c arborio rice
3 c chicken stock
In olive oil, saute green onions. Add arborio rice, saute quickly until golden brown. In 1/2 c increments, add chicken stock, stirring, cooking over medium heat, for about 25 min until the rice is softened.
Beet greens, wash, cut into 1 x 3" strips
1 T olive oil
1/4 grated parmesan cheese
salt and pepper to taste
1/2 t balsamic vinegar
Saute beet greens in olive oil, stirring constantly, until the greens are wilted.
To the cooked rice, now called risotto, add the diced beets, sauteed greens, salt, pepper, balsamic vinegar and grated parmesan cheese. Cover and let rest for 2-3 minutes to let cheese melt.
Serve this dish and I guarantee you that people who think they don't love beets will devour it!
Friday, July 24, 2009
Mango Salad
By Kathryn Washburn Breighner
We went to a potluck dinner last night and on my kitchen counter were the last of a large quantity of mangoes sent to me by David for my birthday. So guess what I used in my potluck dish? Mangoes! My mango salad was a huge hit and not the normal northern Michigan salad--but then who has lots of mangoes in northern Michigan? I do!
I created this based on what I had in the kitchen so here's how it went together:
3 large mangoes, peeled, diced
3 medium sized green onions, chopped--pulled from my garden, one green, one yellow, one red
3 T fresh cilantro, chopped
1 hot pepper, your choice, I used jalapeno, diced
1 small green pepper, diced
1 small red pepper, diced
3 T olive oil
1 1/2 T lime juice
salt and pepper
We went to a potluck dinner last night and on my kitchen counter were the last of a large quantity of mangoes sent to me by David for my birthday. So guess what I used in my potluck dish? Mangoes! My mango salad was a huge hit and not the normal northern Michigan salad--but then who has lots of mangoes in northern Michigan? I do!
I created this based on what I had in the kitchen so here's how it went together:
3 large mangoes, peeled, diced
3 medium sized green onions, chopped--pulled from my garden, one green, one yellow, one red
3 T fresh cilantro, chopped
1 hot pepper, your choice, I used jalapeno, diced
1 small green pepper, diced
1 small red pepper, diced
3 T olive oil
1 1/2 T lime juice
salt and pepper
Wednesday, July 22, 2009
Stir Fried Bok Choy
By Kathryn Washburn Breighner
I have bok choy and green onions in the garden right now so I put them together into a tasty dish. Ginger is something I usually have in my refrigerator. I love the combination of the smell and slight heat as well as the almost sweet taste it adds to foods.
8 cups chopped bok choy
4 green onions, minced, greens included
1 T ginger, minced
2 T olive oil
I used about 8 cups of bok choy and since it is really new, fresh bok choy, I have mostly the leafy parts and not much of the stalks. I trimmed the huge leaves into strips about 1" wide and 6-8" long and chopped the stalks separately.
Saute the ginger in the olive oil for about a minute. Add to it the stalks and green onions and quickly stir for another minute and then add the greens. Stir fry until all the greens begin to soften, 3-4 minutes.
Then add:
2T soy sauce
1 1/2 t sugar
salt, pepper, and a dash of cayenne pepper
Stir another minute and then add 3-4 T of water, cover, and cook for another 2-3 minutes until all the liquid is cooked off. Add 1 1/2 t of sesame oil and toss before serving.
I have bok choy and green onions in the garden right now so I put them together into a tasty dish. Ginger is something I usually have in my refrigerator. I love the combination of the smell and slight heat as well as the almost sweet taste it adds to foods.
8 cups chopped bok choy
4 green onions, minced, greens included
1 T ginger, minced
2 T olive oil
I used about 8 cups of bok choy and since it is really new, fresh bok choy, I have mostly the leafy parts and not much of the stalks. I trimmed the huge leaves into strips about 1" wide and 6-8" long and chopped the stalks separately.
Saute the ginger in the olive oil for about a minute. Add to it the stalks and green onions and quickly stir for another minute and then add the greens. Stir fry until all the greens begin to soften, 3-4 minutes.
Then add:
2T soy sauce
1 1/2 t sugar
salt, pepper, and a dash of cayenne pepper
Stir another minute and then add 3-4 T of water, cover, and cook for another 2-3 minutes until all the liquid is cooked off. Add 1 1/2 t of sesame oil and toss before serving.
Wednesday, July 1, 2009
Pea Pods and Fresh Corn
By Perry Washburn
I created this specifically for the Des Moines Register's new EAT! publication. Now is the time of year you can get fresh, high quality pea pods and fresh corn.
2 cups fresh corn, cut off the ears
2 Tbs butter
1 Tbs olive oil
2 cups pea pods, trimmed and cut on an angle (for fun and presentation)
1/2 cup red bell pepper cut in 1-inch strips
2 Tbs fresh chives, chopped
2 Tbs sliced almonds (much preferred over slivered)
2 Tbs green onions, chopped
Salt and pepper to taste
In a large skillet or wok melt the butter and add the oil. Over medium high heat, brown the corn in the butter and oil, turning occasionally, about 5 minutes. Add the pea pods, bell pepper and chives. Fry, turning frequently, for 2-3 minutes more, until pea pods are bright green. Add salt and pepper. Remove to platter and sprinkle with green onions and then almonds. Serves 6.
Photo in my kitchen by Vickie Ashwill for Eat!
Sunday, June 28, 2009
Homemade Ricotta Cheese
By Kathryn Washburn Breighner
It's strawberry season in Northern Michigan and one of my favorite, and simple, desserts is fresh strawberries on top of ricotta cream. Ricotta cream is 2 c ricotta blended with 3/4 c powdered sugar and 1 t vanilla. It is oh, so tasty. And even better with homemade ricotta which is what I did today. It's so easy, so good and much less expensive than purchased ricotta.
To begin, put a large saucepan in the freezer for about 5 min. Chilling the pan keeps the milk from scalding. To the chilled pan, add 1 gallon milk and 1/4 t salt. Stir occasionally to keep from sticking and simmer until the milk reaches 180-185 degrees F or until steam rises from the milk and it just begins to bubble.
Remove the pan from the stove and add 1/3 c of white vinegar and stir for one minute. Immediately, curds will begin to form. If you've never seen curds and whey, you will as soon as you add the vinegar!
Cover the pan with a dish towel (this lets it air while keeping it covered) and let it sit for at least 2 hours.
Line a colander with dampened cheesecloth and using a slotted spoon, remove the curds from the pan into the colander. Let this drain (I just put the colander in the sink) for another 2 hours.
Gently squeeze the remaining whey out of the mixture by gathering the cheesecloth together. That's it!
One gallon milk, which today costs about $3, will make a quart of ricotta cheese. In my grocery store, 16 oz of ricotta is about $5 so with this recipe, you will make the about $10 worth with only about $3 in cost. Total time of actual effort is about 10 minutes. And worth it!
It's strawberry season in Northern Michigan and one of my favorite, and simple, desserts is fresh strawberries on top of ricotta cream. Ricotta cream is 2 c ricotta blended with 3/4 c powdered sugar and 1 t vanilla. It is oh, so tasty. And even better with homemade ricotta which is what I did today. It's so easy, so good and much less expensive than purchased ricotta.
To begin, put a large saucepan in the freezer for about 5 min. Chilling the pan keeps the milk from scalding. To the chilled pan, add 1 gallon milk and 1/4 t salt. Stir occasionally to keep from sticking and simmer until the milk reaches 180-185 degrees F or until steam rises from the milk and it just begins to bubble.
Remove the pan from the stove and add 1/3 c of white vinegar and stir for one minute. Immediately, curds will begin to form. If you've never seen curds and whey, you will as soon as you add the vinegar!
Cover the pan with a dish towel (this lets it air while keeping it covered) and let it sit for at least 2 hours.
Line a colander with dampened cheesecloth and using a slotted spoon, remove the curds from the pan into the colander. Let this drain (I just put the colander in the sink) for another 2 hours.
Gently squeeze the remaining whey out of the mixture by gathering the cheesecloth together. That's it!
One gallon milk, which today costs about $3, will make a quart of ricotta cheese. In my grocery store, 16 oz of ricotta is about $5 so with this recipe, you will make the about $10 worth with only about $3 in cost. Total time of actual effort is about 10 minutes. And worth it!
Monday, June 22, 2009
Grilled Kielbasa, Green Peppers & Onions--A Mixed Grill
By Kathryn Washburn Breighner
I love this simple 'supper' dish (my Indiana is showing)! When our Serbian 'son' lived with us, he loved this dish and once we visited Serbia, we realized why: it is very similar to mixed grill dishes in Serbia.
Kielbasa is a favorite of mine for this recipe although I can use other sausages with this like Smoked Polish Sausage. I use a grill basket on the grill during grilling season and a cast iron skillet on the cook top during the cold weather months.
For 2 of us, we use:
1 lb kielbasa cut into 2" chunks
1 large green pepper cut into 2" chunks
1 med sweet onion cut into 2" chunks
Toss with 3 T olive oil, salt and pepper and a splash of cayenne and grill, stirring frequently, until the sausage is brown and the veggies soft, about 15 minutes.
One variation: add a handful or two of cubed (large cubes) of potatoes but put the potatoes on first for about 5 min (making sure they are coated with olive oil so they don't stick) and then add the remaining ingredients.
Serve with a hot mustard and you've got dinner!
I love this simple 'supper' dish (my Indiana is showing)! When our Serbian 'son' lived with us, he loved this dish and once we visited Serbia, we realized why: it is very similar to mixed grill dishes in Serbia.
Kielbasa is a favorite of mine for this recipe although I can use other sausages with this like Smoked Polish Sausage. I use a grill basket on the grill during grilling season and a cast iron skillet on the cook top during the cold weather months.
For 2 of us, we use:
1 lb kielbasa cut into 2" chunks
1 large green pepper cut into 2" chunks
1 med sweet onion cut into 2" chunks
Toss with 3 T olive oil, salt and pepper and a splash of cayenne and grill, stirring frequently, until the sausage is brown and the veggies soft, about 15 minutes.
One variation: add a handful or two of cubed (large cubes) of potatoes but put the potatoes on first for about 5 min (making sure they are coated with olive oil so they don't stick) and then add the remaining ingredients.
Serve with a hot mustard and you've got dinner!
Sunday, June 21, 2009
Scones
By Kathryn Washburn Breighner
Fresh strawberries are in season in Michigan and for today's Father's Day dessert, I made scones and topped with the strawberries that had been mixed with a bit of sugar, slightly crushed to bring out the juices and chilled.
These scones are simple and one of my favorites for topping with fresh fruit as well as cooked fruit like sauteed apples. I've been making these scones for more than 30 years and every time I bake them, I'm reminded of how easy a recipe it is to bake and how flavorful the scones are.
Preheat over to 425 degrees F.
2 c flour
1 T sugar
3 t baking powder
1/2 t salt
1 T grated orange peel
1/3 c butter, chilled, cut into small pieces
1 egg beaten
1/2 c milk
Mix dry ingredients including orange peel. If you don't have orange peel, leave it out. It's not critical but adds a nice flavor. I used Penzey's dried peel that I soak in a bit of milk.
Cut in the butter with a fork or pastry blender until the mixture resembles a coarse meal. Add the beaten egg and milk and blend until the mixture just pulls together. If it is still dry, add 1 T of milk at a time until it just comes together.
Flour a cutting or pastry board. Turn the dough onto the board and knead--pull the top of the dough over the to bottom of the dough and press with the heel of your hand--8-10 times until the dough is somewhat smooth.
Roll out using a rolling pin to 1/2" thickness. Don't overwork this dough. Roll out quickly. Cut into rounds: I use a 1/2 pint canning jar dipped in flour. Place on a greased cookie sheet(I use a silpat baking sheet on top of my cookie sheet). Brush with milk and top with sugar.
Bake 12-15 minutes until golden brown.
To serve with strawberries, either slice in half or break into small pieces and then top with the fruit and fruit juices.
Store the remaining scones in an air tight container. Great with fresh strawberry jam! This makes 12 scones.
Fresh strawberries are in season in Michigan and for today's Father's Day dessert, I made scones and topped with the strawberries that had been mixed with a bit of sugar, slightly crushed to bring out the juices and chilled.
These scones are simple and one of my favorites for topping with fresh fruit as well as cooked fruit like sauteed apples. I've been making these scones for more than 30 years and every time I bake them, I'm reminded of how easy a recipe it is to bake and how flavorful the scones are.
Preheat over to 425 degrees F.
2 c flour
1 T sugar
3 t baking powder
1/2 t salt
1 T grated orange peel
1/3 c butter, chilled, cut into small pieces
1 egg beaten
1/2 c milk
Mix dry ingredients including orange peel. If you don't have orange peel, leave it out. It's not critical but adds a nice flavor. I used Penzey's dried peel that I soak in a bit of milk.
Cut in the butter with a fork or pastry blender until the mixture resembles a coarse meal. Add the beaten egg and milk and blend until the mixture just pulls together. If it is still dry, add 1 T of milk at a time until it just comes together.
Flour a cutting or pastry board. Turn the dough onto the board and knead--pull the top of the dough over the to bottom of the dough and press with the heel of your hand--8-10 times until the dough is somewhat smooth.
Roll out using a rolling pin to 1/2" thickness. Don't overwork this dough. Roll out quickly. Cut into rounds: I use a 1/2 pint canning jar dipped in flour. Place on a greased cookie sheet(I use a silpat baking sheet on top of my cookie sheet). Brush with milk and top with sugar.
Bake 12-15 minutes until golden brown.
To serve with strawberries, either slice in half or break into small pieces and then top with the fruit and fruit juices.
Store the remaining scones in an air tight container. Great with fresh strawberry jam! This makes 12 scones.
Saturday, May 30, 2009
Wild Ramps
by Kathryn Washburn Breighner
When I commented to Perry that we had done a version of one of his pizzas with wild ramps, he had to look up ramps to find out what I was using. Wild ramps are like a wild leek only smaller, with flatter leaves, and with a garlic taste. They are rampant in the woods--rampant ramps that would be--and with our long, cool, spring (freeze warning tonight and it's almost June), the ramps are just waiting for the picking. Ramps can be found as far south as Mississippi and as far west as Iowa.
Marty came back from the woods with a bag full of morels and a bag of ramps. Not a bad hike! Like an onion, ramps can be pulled from the soil. Last weekend, he brought home about 10 pounds of them. They are not the easiest to clean. When done, we had a huge stack of them and decided to pickle them. After a few hours of work, we had 18 gorgeous jars of pickled ramps on the counter.
This was the earliest canning adventure we've done. We are avid canners and in late summer and fall, we process hundreds of jars of various vegetable products.
I did two versions: one spicy and one dilly. These are the perfect cocktail accompaniment. We have been using the fresh ramps in risotto, sauteed with asparagus, on pizza, and in an amazing cheese grits dish with the morels.
For both canned versions, the ramps should be blanched for 30 seconds and then dropped ice water.
Dilled Wild Ramps
This makes 7 pints. Bring to a simmer:
5 c vinegar
5 c water
1/2 c salt
In the bottom of a pint canning jar, add:
1/4 t cayenne
1/4 t dill weed
1 clove garlic
Fill the jar tightly with the ramps, top with the liquid leaving 1/2" at the top of the jar. Process in a hot water bath for 15 min.
Spicy Pickled Ramps
This makes 9 pints. Bring to a simmer:
4 c white vinegar
4 c sugar
4 c water
3 T salt
To each pint jar, add:
1/2 t mustard seeds
1/2 t coriander seeds
1 t fennel seeds
1 t peppercorns
Pack the jars tightly with ramps. Top with the liquid leaving 1/2" of space at the top, process in a water bath for 15 min.
Friday, May 15, 2009
Pizza Night with Perry
By Perry Washburn
My pizza books have arrived!
Pizza Night with Perry....24 recipes and 22 cooking class secrets in one little book
From the promo material:
"This amazing little pizza book is full of recipes and tips that will surprise and amaze your Pizza Night guests. Unique taste combinations include: Blueberry Portobello, Apple Prosciutto, Green Bean and Goat Cheese, Salmon Mango Rosemary and Perry's signature Maque Choux with Fresh Corn and Andouille Sausage. Born from creating countless Pizza Nights and teaching dozens of cooking classes, Perry brings you savory doughs, tangy and unusual sauces and unexpected toppings. This little book is a gem!"
Price $20 each. If you are out of town, I will ship them for free. If you are near me, I will give you $5 off your next cooking class.
Contact me: foodisfun@mchsi.com, or perry@perrywashburn.com.
You can send me a check (940 Brentwood Circle, Waukee, IA, 50263), or pay through PayPal:
https://tinyurl.com/oa2blc
Wednesday, May 13, 2009
Candied Carrots
by Kathryn Washburn Breighner
This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:
2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)
Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper
Bake in a 350 degree F oven for 25-30 min.
While the carrots (or orange root vegetables) are baking, make a sauce:
2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon
Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.
This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:
2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)
Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper
Bake in a 350 degree F oven for 25-30 min.
While the carrots (or orange root vegetables) are baking, make a sauce:
2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon
Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.
Sunday, May 10, 2009
Potato Kielbasa Gratin
By Kathryn Washburn Breighner
This is today's clean-out-the-fridge dish. Some friends stopped by just as it came out of the oven and it was a hit. Kind of like a frittata, but topped and finished differently.
Saute in a seasoned iron skillet for about 5 minutes:
1 med onion, chopped
1 clove garlic, minced
3 med potatoes, diced
Add and then saute another 5 minutes:
1/2 lb diced kielbasa
Mix together:
4 eggs
1 c milk
1/4 t cayenne
1 t sweet paprika
2 T diced chives
salt and pepper to taste
Pour the mix over the eggs. Top with seasoned bread crumbs and 1 1/2 c grated cheddar cheese.
Bake in a 350 degree F oven until the top is browned and bubbly, 15-20 minutes.
This is today's clean-out-the-fridge dish. Some friends stopped by just as it came out of the oven and it was a hit. Kind of like a frittata, but topped and finished differently.
Saute in a seasoned iron skillet for about 5 minutes:
1 med onion, chopped
1 clove garlic, minced
3 med potatoes, diced
Add and then saute another 5 minutes:
1/2 lb diced kielbasa
Mix together:
4 eggs
1 c milk
1/4 t cayenne
1 t sweet paprika
2 T diced chives
salt and pepper to taste
Pour the mix over the eggs. Top with seasoned bread crumbs and 1 1/2 c grated cheddar cheese.
Bake in a 350 degree F oven until the top is browned and bubbly, 15-20 minutes.
Saturday, May 9, 2009
Red Bean & Kielbasa Soup
By Kathryn Washburn Breighner
This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.
1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper
Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.
Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.
This makes about 4 cups of soup so double if you have a crowd to feed.
That's it!
This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.
1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper
Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.
Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.
This makes about 4 cups of soup so double if you have a crowd to feed.
That's it!
Saturday, May 2, 2009
Cajun Red Beans & Rice
By Kathryn Washburn Breighner
We have several different version of Red Beans and Rice that we love and this is one of them. Each version is quite a bit different and each has their own unique tastes.
Marty went to the grocery store to get dried red kidney beans and all they had was a bag of organic, very expensive beans. But, oh, are they fabulous. This was something new for me: I didn't realize how different dried red kidney beans can be. We have brought home several different brands of red kidney beans from New Orleans and this Michigan brand tops them all.
This version came from Gourmet Magazine years ago and has been adapted to our tastes.
1/2 lb pound dried light red kidney beans--Honey Boy Bob's Michigan Organic--wow!
1/4 lb chopped salt pork or bacon on Canadian bacon or a mixture of these
1 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, crushed
1/4 t dried oregano (I used 1 t fresh from my AeroGarden)
1/4 t dried thyme (ditto from above)
salt, pepper and cayenne to taste
15 oz tomato sauce
1/2 lb crumbled fresh pork sausage
1/2 c sliced scallions with greens
Combine beans and salt pork or bacon, cover with 2" of water, bring to a boil for 2 min., then turn off the heat, cover, and let sit for 1 hr.
Bring this mixture to a boil and then simmer for 45 minutes. Stir in onions, green peppers, garlic, spices and seasonings, and tomato sauce and simmer covered, stirring occasionally, for 45 minutes. Add hot water if it gets too dry.
Stir in the sausage and scallions, cover, simmer stirring occasionally, for 15-20 minutes or until beans are tender.
Serve on rice. One tip: double this recipe so you have lots of leftovers!
We have several different version of Red Beans and Rice that we love and this is one of them. Each version is quite a bit different and each has their own unique tastes.
Marty went to the grocery store to get dried red kidney beans and all they had was a bag of organic, very expensive beans. But, oh, are they fabulous. This was something new for me: I didn't realize how different dried red kidney beans can be. We have brought home several different brands of red kidney beans from New Orleans and this Michigan brand tops them all.
This version came from Gourmet Magazine years ago and has been adapted to our tastes.
1/2 lb pound dried light red kidney beans--Honey Boy Bob's Michigan Organic--wow!
1/4 lb chopped salt pork or bacon on Canadian bacon or a mixture of these
1 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, crushed
1/4 t dried oregano (I used 1 t fresh from my AeroGarden)
1/4 t dried thyme (ditto from above)
salt, pepper and cayenne to taste
15 oz tomato sauce
1/2 lb crumbled fresh pork sausage
1/2 c sliced scallions with greens
Combine beans and salt pork or bacon, cover with 2" of water, bring to a boil for 2 min., then turn off the heat, cover, and let sit for 1 hr.
Bring this mixture to a boil and then simmer for 45 minutes. Stir in onions, green peppers, garlic, spices and seasonings, and tomato sauce and simmer covered, stirring occasionally, for 45 minutes. Add hot water if it gets too dry.
Stir in the sausage and scallions, cover, simmer stirring occasionally, for 15-20 minutes or until beans are tender.
Serve on rice. One tip: double this recipe so you have lots of leftovers!
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