Peach-Raspberry Jam

I used this recipe, from Sunset magazine.

• 3 1/2 pounds ripe peaches, blanched, peeled, and pitted
• 3 1/2 cups raspberries (1 lb.)
• 1/2 cup lemon juice
• 1/2 teaspoon butter
  
• 1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin, or 2 boxes (1 3/4 oz. each) dry Ball Fruit Jell pectin
• 10 cups sugar

Preparation

1. Clean and sterilize jars; they say six pint-size jars; I used half-pints and 10 oz. jelly jars.

2. Coarsely chop peaches; you should have 5 1/2 cups. Coarsely chop or mash raspberries; you should have 2 cups.

3. In an 8- to 10-quart pan, combine peaches, raspberries, lemon juice, butter, and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.

4. Skim and discard any foam from jam.

5. Can leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes.

This recipe is really good. I think I was short on sugar, and used more like 8 cups, which was plenty. It set up nicely with Sure-Jell dry pectin and 1 minute of boiling.

More tomatoes

Yet more tomatoes!  We'll dry most of the small ones to freeze.

• Basil
• Cinnamon Basil
• Cucumbers    
• Potatoes
• Mini Purple Onions
• Cherry Tomatoes
• Grape Tomatoes
• Tomatoes

Tomatoes

First tomatoes were last week, but w were out of town so we let someone else pick them up.  This week, we have our tomatoes, along with basil to eat fresh with olive oil and mozzarella.

• Basil
• Cabbage
• Onions
• Parsley
• Potatoes
• Shallots
• Summer squash
• Tomatoes

summer veggies! First corn!

Veggies this week:

• beets
• swiss chard
• onions
• basil
• potatoes
• cabbage
• corn
  

4th of July vegetables

Nice set of vegetables for the hot summer weather we've been having.

• Lettuce
• Potatoes
• Cabbage
• Basil
• Raddichio
• Beets
• Scallions
• Chard

(apologies for the poorly focused photo)

Chard lasagna

Basically made a version of this recipe from Epicurious, using chard cut into strips as layers in the lasagne.  It was good.

Beets and basil

Sorry, only a low-light iPhone photo this week.  About all you can see is that green stuff fills the box! You can't see that there are also beets.

• Basil
• Beets
• Chinese Cabbage
• Chard
• Endive
• Lettuce
• Summer Squash

Vegetarian stuffed cabbage

From the original Moosewood Cookbook, which shouldn't be a surprise when you see that it's got gobs of butter, cheese, seeds and nuts.  I generally prefer the meatier version of stuffed cabbage that I've made.  I wouldn't mind finding a better tomato-sauce based vegetarian stuffed cabbage that I liked.

STUFFED CABBAGE
6 servings, 2 rolls each

1 large head green cabbage
1 medium carrot, diced
1 cup chopped onion
3 tbl. butter
1 clove crushed garlic
¼ cup sunflower seeds
¾ cup raw cashew pieces
salt and pepper to taste
1 stalk chopped celery
2 cups ricotta cheese
¼ cup raisins
1 cup chopped apple
juice from one lemon
1-2 tbl.  tamari
1 tbl. honey
extra butter

1. Parboil cabbage in in a kettle of water 10-15 minutes or until outer leaves are easily removeable. Remove first 12 leaves.  Make sure the cabbage is cooked well enough so leaves will not break when rolled, but not so well that they disintegrate.  Save cabbage insides for another dish.

2. Saute vegetables (not apple), nuts and seeds in butter until onion is transparent and nuts roasted. Combine the saute (drain it well!) with remaining ingredients and season to taste.

3. Place 3-4 tbl. filling near the base of each cabbage leaf. Roll tightly, folding insides.  Place on buttered sheet and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325°F).

Serve with yogurt or sour cream, on a bed of rice

 source

Fish Tacos

I don't deep fry often, but this is one that is worth the mess.  Helps to satisfy those occasional California cravings.

Fish Tacos

¼ cup mayonnaise
⅓ cup sour cream
½ teaspoon ground cumin
2 teaspoons chipotle salsa, or more to taste
½ cup shredded red cabbage or lettuce
2 ripe tomatoes, coarsely chopped
¼ cup finely sliced red onion
1 jalapeño pepper, seeded and minced
1 clove garlic, peeled and minced
¼ cup chopped cilantro
1 cup flour
⅓ cup cornmeal
1 teaspoon coarse kosher salt, or more to taste
1 cup beer
2 large eggs, lightly beaten
12 6-inch soft, white corn tortillas
Peanut oil, for frying

1 pound fluke, cod or any firm white-fleshed fish, cut into slivers ¼ inch wide and 2 to 3 inches long

2 limes, cut into wedges.


1. In a small bowl, whisk together the mayonnaise, sour cream, cumin and 2 teaspoons chipotle salsa. (Add more salsa if you like; chipotle salsas vary in heat.) In a large bowl, toss together the cabbage, tomatoes, red onion, jalapeño, garlic and cilantro.

2. In a large bowl, make a beer batter: Whisk together ⅔ cup of the flour and the cornmeal, kosher salt and beer. Near the stove, arrange a bowl of the remaining ⅓ cup flour, a bowl of the beaten eggs and the bowl of beer batter.

3. Preheat the oven to warm, or its lowest setting. Spread the tortillas on a baking sheet. Cover with a damp tea towel and place in the oven -- but don't forget about them!

4. Pour 1 inch of peanut oil into a deep saucepan and place over medium-high heat. When it is hot enough to brown a bread crumb, begin coating the fish. Dust 3 to 4 pieces with flour, then dip them in the egg, followed by the batter. Add the pieces, 1 by 1, to the hot oil. Fry until golden brown and cooked through, about 3 minutes. Adjust heat as needed. Drain on a plate lined with paper towels; repeat with the remaining fish.

5. Fill each warm tortilla with 2 to 3 pieces of fish, a generous spoonful of the chipotle sauce and a large pinch of the cabbage mixture. Squeeze a wedge of lime and sprinkle a little salt over the filled tortilla. Fold in half and serve.

source: New York Times Magazine

An abundance of broccoli

Huge quantity of broccoli this week.  Very nice.

• Arugula
• Broccoli
• Cabbage
• Dandelion greens
• Garlic
• Mini onions
• Lettuce
• Parsley
• Radicchio

Back!

We missed a couple weeks of vegetable while we were out of town, but I was back in time to pick up this batch.

• Lettuce
• Chard
• Radicchio
• Zucchini
• Fennel
• Garlic
• Scallions

The season begins

Today we started another season with the CSA.  Very exciting!

• Arugula
• Bok choy
• 4 heads lettuce
• Mint
• Oregano
• Spinach
• Radishes

We've got a lot of salads to eat this week.

Ravioli with prosciutto, sun-dried tomatoes, basil and mozzarella

Pasta-making fun with Molly and Josue! Both pasta dough and filling recipes are from Jamie Oliver's The Naked Chef.

Everyday Quick Basic Pasta Recipe
(serves 4)
1 lb. bread flour (3½ to 4 cups)
5 fresh, large eggs
semolina flour for dusting

Mixer recipe: use the dough hook. Add the flour to the eggs and mix at a medium speed for about 3 minutes or until it forms a firm dough. Take it out of the mixer and finish kneading by hand for about a minute or until smooth, silky and elastic. Wrap in plastic wrap and allow to rest in the refrigerator for 60 minutes.

Remove the dough from the refrigerator and divide into 4 balls. Re-cover 3 balls and work with one at a time. Flatten the ball of dough slightly with the palm of your hand and run through the pasta machine on the thickest setting. Fold the two ends into the middle and run through on the thickest setting 3 or 4 times. Lightly dust both sides with flour, and run it through on a thinner setting, repeating until the sheets are 1-1.5 mm thick.

For ravioli, you want sheets of pasta that are 3-4 inches wide, and should work in small batches, keeping extra sheets covered with a damp cloth. Lay out pasta on a generously dusted surface and place a good heaped teaspoon of filling in the middle of the sheet at one end. Repeat this all the way along the pasta, spacing 2 inches apart. Then, using a clean pastry brush and some water, lightly but evenly brush the pasta. Lay another similar-sized sheet of pasta on top of the first.

With your thumb or the base of your palm, gently pat the pasta down on the long side farthest away from you. Starting from one side, with the side of your hand, push the pasta down at one end, then slowly curl your fingers and your palm around the filling, eventually cupping and gently pushing down on the other side of the filling. Repeat along the length, making sure it hasn't stuck to the work surface. Then trim and cut the ravioli into shape with a knife or cutter. They can be cooked right away, usually for about 3-4 minutes in salted, gently boiling water. Or you can store it uncooked in the refrigerator for 3-4 hours on a tray generously dusted with semolina.

Prosciutto, Sun-dried Tomatoes, Basil and Mozzarella Ravioli Filling
(serves 4)
1 handful of finely grated Parmesan cheese
1 good handful of fresh basil, torn
12 sun-dried tomatoes, roughly chopped
2 7 oz. balls buffalo mozzarella cheese, roughly chopped
salt and freshly ground black pepper
10 good slices of prosciutto, fat trimmed
olive oil
extra basil and shaved parmesan to serve

Put the Parmesan, basil, sun-dried tomatoes and mozzarella in a bowl, stir together, and season to taste. Cut the slices of prosciutto in half. Place 1 heaped teaspoon of the filling at one end of the piece of prosciutto, then fold in the sides and roll up so that the filling is enclosed. Repeat with the rest of the ingredients--you should have about 20 small balls. Fill the ravioli and cook in gently boiling salted water for about 3-4 minutes, until tender. Drain carefully. Serve sprinkled with olive oil, black pepper, freshly-shaved Parmesan and torn basil.

We made 2 recipes of pasta, one with all bread flour and one half semolina. We used slightly more than 1 recipe for the ravioli, and cut the rest by hand into pappardelle and dried for later.

Dad's Famous Brownies

So when I was a little kid, my Mom worked nights and my Dad took care of us evenings, feeding us and getting us into bed. Possibly because we inherited my Mom's sweet tooth, possibly because he began to get into cooking and baking at that time, possibly just to buy good behavior on the part of his children, my Dad started making brownies from scratch and modified the recipe from whatever cookbook it originally came from. They became famous. In fact, I'm sure I'm always very well behaved whenever I eat them.

I got the recipe from him at some point and modified it a bit more, mostly when I lived in Germany and was using slightly different ingredients. I started making them for kayaking trips and was once threatened to be left behind if I ever showed up for a trip without them. Yeah, I made a lot of brownies in Germany. Now, I may be gilding the memory but I swear they were absolutely no-fail excellent then. I don't know what's happened, but I can't seem to get them right since I've been back in the States. What's wrong?! Susan, I am counting on you here. Molly and I made them last night and they were so ridiculously runny in the middle, I had to bake them a lot longer. Should I adjust time or temperature? I am using a glass pan here and wonder if that could be it, but for the life of me I don't remember what I made them in in Germany. argh. Don't get me wrong, they're still terribly yummy, but I have a serious consistency issue. No, not that kind, they are very consistently....runny in the middle when the edges are done.

14 T. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1¼ c. flour
1 tsp. baking powder
1 tsp. salt
generous ¾ c. cocoa powder (don't measure, just scoop away with a ¼ cup measure, and the more rounded it is the deeper the chocolate)

Preheat the oven to 350 degrees F, and grease a pan (13x9 if you want cakier, 9x9 if you want fudgier...maybe I was using 13x9 in Germany?!).

Melt the butter in a large saucepan over low heat. Remove from heat, allow to cool slightly, then stir in the sugar. When you're sure it's cool enough, stir in the eggs and vanilla, mixing thorougly. Combine dry ingredients in a bowl, then beat into butter mixture well. Spread in pan. Bake 30 minutes or until brownies start to pull away from sides of pan...but do not overbake or they get tough once they've set.

Yeah, I know, this is not a recipe for the faint of heart. But Susan, you'd really be sacrificing for the team if you had to bake these a couple of times and play with them in the interest of helping the recipe.

Cod with Coconut, Lime, and Lemongrass Curry Sauce

Modified from this epicurious recipe.

Sauce
2 shallots, peeled and cut into large chunks
3 garlic cloves, peeled
1 lemongrass stalk, sliced into rounds
1-inch knob ginger, peeled and cut into chunks
1 tablespoon butter
3 kaffir lime leaves
1 tablespoon red or green curry paste
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground pepper to taste
1 tablespoon fresh lime juice

4 7-ounce cod fillets, 1 1/2-inches thick
salt and freshly ground pepper

Place the shallots, garlic, lemongrass and ginger in a small chopper, and chop until minced together. Heat the butter in a skillet, and add the chopped ingredients. Put in the lime leaves and curry paste, and saute until the chopped ingredients are tender and colorless, about 5 minutes. Add the chicken stock, bring to a boil, and adjust the heat to simmer, uncovered, for 15 minutes. Add the coconut milk and cilantro, simmering for 5 more minutes. Remove from heat, season to taste with salt and pepper, and remove the lime leaves. Return to a chopper or blender and puree, then set aside.

Heat several tablespoons of oil in a skillet, and rinse the fish and salt and pepper on both sides. Saute the fish on the first side until golden brown and crusted, then flip and finish the fish on the other side until cooked properly. Serve over rice, with sauce poured on top; they also suggest bok choy sauteed in butter on the side. Enough for 4.

Fragrant Rice Noodles with Vegetables

Modified from a recipe in The Moosewood Restaurant Cooks at Home.

Sauce:
3 T. fresh lime juice
zest of one lime
¾ c. peanut butter
2 tsp. brown sugar
¾ c. stock (vegetable, chicken, whatever)
1 T. fish sauce
½ tsp. salt
3 garlic cloves, minced
rooster (red chili) sauce to taste

6 oz. rice noodles (¼-inch wide)

2 leeks, well rinsed
2 small zucchini
2 small yellow squash
3 T. vegetable oil
¼ c. water

In a covered pot, bring 1½ quarts water to a boil. While the water heats, put all sauce ingredients except for the rooster sauce in a blender and puree until smooth. Gradually add rooster sauce to taste; adjust with lime juice, pb, brown sugar, or fish sauce as necessary to balance flavors.

When the water boils, add the noodles and cook for 3-5 minutes or until just tender. Drain, rinse briefly under cool water, drain again, and set aside.

Cut the leeks, zucchini, and squash into julienne sticks 2 to 3 inches long and ½ to ¼ inch wide. Heat the oil in a wok, and stir-fry the leek sticks on medium-high for 2 to 3 minutes. Add the zucchini and squash and stire fry for about 3 to 4 minutes, until the vegetables are just tender, adding a little water if necessary to prevent scorching. Add the noodles and about half of the sauce, and toss well until heated through. Serve immediately, with extra sauce on the side.

Linzer Heart cookies

from The Silver Palate cookbook (only modified slightly). Must be made every Valentine's day, along with whatever raw meat pink wheat flour cookies Monika chooses.

¾ pound butter, softened
1¾ c. confectioner's sugar, divided
1 egg
2 c. unbleached all-purpose flour, sifted
1 c. cornstarch
2 c. grated almonds
½ c. red raspberry preserves

Cream butter and 1 c. of the sugar until light and fluffy. Add egg and mix well. Sift together flour and cornstarch; add to creamed mixture and blend well. Mix in almonds thoroughly. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.

Preheat oven to 325 degrees F. Roll dough out to ¼-inch thickness between sheets of parchment paper. Using heart-shaped cookie cutters, cut out cookies, leaving ¼-inch space between each one. Peel the excess dough from around them, and re-wrap and refrigerate or freeze to be rolled out again in a few minutes. Slide cookies, still on parchment, onto a baking sheet. Bake cookies for 10-15 minutes, or until evenly and very lightly browned. Remove and cool on a wire rack.

Spread the bottom halves of the cookies lightly with raspberry preserves, and top each one with a remaining cookie. (This is especially nice if your cookie lids have inner heart-shaped holes in the middle for the preserves to show through.) Place confectioner's sugar in a sifter and dust cookie tops with it.

Who me, fixated on all things Linzer?

Pork tenderloin

Pork and dried fruit is a nice combination.  We like this recipe, but it is a fair bit of work with both the compote and a cream sauce.  Tonight I made a simpler roast pork tenderloin with fruit compote, and it was good.  The only thing against it was that we could only find one of those pre-brined tenderloins at the store, and it was too salty and had an overtone of artificial flavor.  Fresh pork tenderloins are much better (and you're not paying for the 30% brine by weight!).

Scheherazade Casserole

From the original Moosewood Cookbook.

¾ cup raw soybeans, soaked in lots of water for at least 4 hours (or canned, drained and rinsed)
1 c. raw bulghur, soaked 15 minutes in 1 c. boiling water
2 medium bell peppers, chopped (they say green, I use red or yellow)
4 medium-sized fresh tomatoes, chopped
1½ c. chopped onion
2 cloves garlic, crushed
¼ c. freshly-chopped parsley
3 T. tomato paste
1 tsp. ground cumin
1 tsp. basil
salt, pepper, tobasco to taste
1½ c. crubled feta

Preheat oven to 375 degrees F. Place soaked soybeans in the blender with 1½ cups water (could cut down by ¼ cup or so). Puree. Combine pureed soybeans and soaked bulghur.

Saute the onions and garlic in a little olive oil, lightly salted. When soft, add peppers and saute 5 more minutes. Combine all ingredients except feta. Place in a large buttered casserole; sprinkle feta on top. Bake one hour at 375 degrees, covered for the first 45 minutes and uncovered for the last 15.

Szechwan-style eggplant

Tried this from Gourmet, via epicurious, and liked it.

• 1/4 cup vegetable oil
• a 1 1/4-pound eggplant, peeled if desired and cut into 1/2-inch cubes (about 6 cups)
• 1 teaspoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon minced garlic
• 1 tablespoon minced peeled fresh gingerroot
• 2 to 3 teaspoons Szechwan chili paste*, or to taste
• 1 teaspoon hoisin sauce*
• 1 tablespoon rice vinegar* or white-wine vinegar
• 1 tablespoon dry Sherry
• 3 scallions, sliced thin
• 2 tablespoons soy sauce
• 1 tablespoon firmly packed light brown sugar
• 1 red bell pepper, minced
• 1/2 teaspoon Oriental sesame oil, or to taste

In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain.

In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled.

They suggest serving it with pita wedges, but I just made it as a side with lemongrass chicken and rice.