Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
# Potato Salad with Fresh Peas New Potatoes
# Peas
# Tarragon vinegar
# Extra virgin olive oil
# Dijon Mustard
# Finely Chopped Onion
# Salt and Pepper seasoned to taste
The experience of plucking the first fresh peas from the vine and eating them raw, straight from the pod, is one of those natural highs that gardeners live for. A meal of freshly dug new potatoes is another. This simple recipe combines the two: steam new potatoes in their skins until just tender. Leaving the skins on, slice about 1/2 inch thick. While the potatoes are still warm, toss them with a dressing of one part tarragon vinegar and four parts extra-virgin olive oil and a touch of Dijon mustard. Stir in the raw peas and a little finely chopped onion. Then season with salt, pepper and a few tarragon leaves, snipped into the salad with sharp scissors. Mix gently and serve at room temperature.
Recipe Seeds: Peas, Potatoes
http://www.kitchengardenseeds.com/recipes/index.html
Barbara Damrosch
Four Season Farm * Harborside, Maine
Peppers and Onions...and Raisins
# 1/2 cup raisins
# 1/4 cup Marsala
# 8 bright red sweet peppers such as Vidi or Ariane
# 4 medium-sized onions
# 4 tablespoons extra-virgin olive oil
Combine the raisins and Marsala in a small saucepan. Bring to a boil, turn off the heat and set aside. The wine will be absorbed into the raisins and plump them up. Meanwhile, remove the seeds and ribs from the peppers and slice them lengthwise into wide strips. Peel the onions and cut them into quarters. Sauté peppers and onions together in the oil until tender but not limp. Stir in the raisins at the end and serve either warm or at room temperature. Serves 4.
Four Season Farm
Recipe Seeds: Sweet Peppers
http://www.kitchengardenseeds.com/recipes/index.html
2003 Award Winning Recipe!
Joseph Donovan, Omaha, Nebraska
A specialty gardener and lover of fine regional wines and cuisines, Joe discovered the Pequillo while in Spain visiting family friends with his wife Robin. This kaleidoscopic salad is superb with grilled pork. (Their adored Olde English Bulldogges, Brutus and Caesar, also love a taste of the pipiranna.)
# Pipiranna (Treefrog) Salad 1 yellow pepper
# 1 green pepper
# 1 Pequillo Pimento pepper
# 8 Milano plum tomatoes
# 1 skinned, seeded cucumber
# 1 large Spanish onion
# 1/2 cup olive oil
# 1/4 cup red sherry vinegar
# Salt to taste
Dice the peppers, onions, cucumbers and tomatoes into a large salad bowl. Mix the oil and red sherry vinegar together. Add it to the vegetables and toss. Sprinkle salt over salad to taste. (For best results, use a good Spanish extra virgin olive oil and a quality Spanish reserva sherry vinegar.)
Recipe Seeds: Sweet Peppers
http://www.kitchengardenseeds.com/recipes/index.html
Executive Chef Jürgen Spagolla
The Trapp Family Lodge
700 Trapp Hill Road, PO Box 1428
Stowe, Vermont 05672
Phone: 1.800.826.7000 * www.trappfamily.com
Nestled in Vermont’s Green Mountains, the Trapp Family Lodge is a 2,700-acre resort with panoramic vistas, spectacular gardens, an Austrian-style main lodge and a dining room well-known for its European specialties. The Trapp Family, made famous by the “Sound of Music”, continues to own and operate the Inn. Since opening in 1950, it has expanded with a new enlarged lodge, guest houses, the Nordic Ski Center and year-round music and recreational activities.
Mushroom Cakes with Baby Greens
# 8 ounces red onion, quartered
# 3 tablespoons olive oil
# 2 tablespoons balsamic vinegar
# 1/2 cup unsalted butter
# 1 pound chopped mixed mushrooms
# 4 garlic cloves
# 1 1/2 cup chopped fresh leeks
# 1 1/3 cup white bread crumbs
# 1/2 cup white cheddar cheese
# 1 egg lightly beaten
# 1 tablespoon chopped fresh thyme
# 1 tablespoon chopped fresh chives
# Salt & pepper to taste
# 1/2 tablespoon crushed red pepper
# Plain bread crumbs if needed
# 4 ounces baby greens
# 1/2 cup champagne vinaigrette
# 24 blanched & cooled asparagus tips or 12 grape tomatoes cut in half
Preheat oven to 400°F. Place onion in small baking dish. Drizzle with 2 tablespoons olive oil and vinegar. Sprinkle with salt and pepper. Cover and bake until onion is tender, basting occasionally, about 55 minutes. Cool.
Melt 1/4 cup butter in large skillet over medium heat. Add all mushrooms and 4 garlic cloves; sauté until mushrooms are very soft, about 12 minutes. Transfer to medium bowl. Melt remaining butter in same skillet over medium heat. Add leeks and sauté until soft, about 4 minutes; add to mushrooms. Cool. Mix in bread crumbs and cheese.
Whisk eggs, thyme, chives and red pepper in a bowl. Pour over mushroom mixture; stir to blend. Season with salt and pepper. Shape into 3”-diameter patties, using about 1/3 cup mixture for each. Transfer to baking sheet. Cover and chill at least 1 hour.
Preheat oven to 350°F. Coat mushroom cakes with flour. Heat 1 tablespoon olive oil, or more as needed, in large nonstick skillet over medium heat. Add cakes and cook about 2 minutes or until brown. Transfer to baking sheet; place in oven and bake until cooked through, about 5 minutes.
Meanwhile divide washed baby greens among the plates and sprinkle with champagne vinaigrette. Top each with four asparagus tips or four grape tomato halves as available seasonally. Place two mushroom cakes and the baked onions next to the greens. Serves 6.
Trapp Family Lodge
http://www.kitchengardenseeds.com/recipes/index.html
Manfred Sobek, Chef/Owner
Hold the Pickle * Bantam, CT
Another delicious creation from Manfred, this amazing vegetarian extravaganza will inspire you to grow as much spinach as you can squeeze into your garden. Our favorite, lunch-time haunt, Hold the Pickle also caters. For take out orders, call (860) 567-0084! Make sure to try his exquisite Cream of Artichoke Soup recipe too!
# Manfred’s Popeye & Olive Oil Sandwich 1/2 pound fresh spinach
# 2 tablespoons chopped garlic
# 4 tablespoons olive oil
# Kosher salt and black pepper
# 2 sliced tomatoes
# 1 thinly sliced red onion
# 1/4 pound sliced Swiss cheese
# 4 ounces Alfalfa Sprouts
# Basil mayonnaise
# 4 hard rolls, 2 12” NY grinder rolls or 8 slices of your favorite bread
To prepare basil mayonnaise, mix 2 tablespoons of freshly puréed basil with 1 cup of Hellman’s mayonnaise. Spread an ample amount of basil mayonnaise on your favorite bread.
Stack sliced tomatoes on each bottom slice of bread and top with sliced red onions.
Thoroughly wash and dry freshly picked spinach. Lightly sauté the spinach and garlic in olive oil until just half wilted. Season with kosher salt and ground black pepper to taste. Mound spinach on top of sliced onions and tomato and top with Swiss cheese slices. Warm in hot oven until cheese starts to melt. Top with alfalfa sprouts, cover with top slice of bread and serve warm! Serves four (or two spinach addicts).
Recipe Seeds: Spinach, Sprouting Seeds
http://www.kitchengardenseeds.com/recipes/index.html
Mexico-One Plate at a Time
by Rick Bayless
Scribner Publishers (available at www.fronterakitchens.com)
Acclaimed as America’s foremost proponent of Mexico¹s diverse cuisine, Rick Bayless is chef and co-owner of Chicago¹s Frontera Grill and Topolobampo. Featuring abundant fresh vegetables, this latest of four cookbooks features creative and rather easy versions of classic Mexican dishes. For reservations at the Frontera Grill and Topolobampo, call (312) 661-1434.
Mexican-Style Zucchini Tacos
# 1 1/2 tablespoons vegetable oil
# 1 medium white onion, chopped
# 2 garlic cloves, peeled and finely chopped
# 1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round)
# 2 large fresh poblano chiles
# 1 cup fresh corn kernels (about one ear of corn)
# 4 medium zucchini cut into 1/2” cubes (about 1 1/2 pounds or 5 cups)
# 3 tablespoons chopped fresh cilantro
# 2/3 cup homemade crème frâiche or heavy cream
# Salt
# 1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer’s cheese or feta
# 24 fresh, warm corn tortillas
Preparing the flavor base: Measure the oil into a large, 12” skillet set over medium-high heat. Add the onion and cook, stirring frequently, until richly browned, about 8 minutes. While the onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add the garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover the skillet and cook, stirring occasionally, for 5 minutes. Remove from the heat.
Roasting the chiles: Roast the poblanos directly over a gas flame or on a sheet 4” below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for a broiler. Cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin then pull out the stem and seed pod. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/2” strips.
Finishing the dish: Uncover the skillet and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, cilantro and the creme fraiche. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, usually about 1 teaspoon. Serve in a decorative bowl, sprinkle with the crumbled cheese and pass the hot tortillas separately for do-it-yourself tacos. Serves 6 (makes about 6 cups for 24 tacos).
Frontera Kitchens
http://www.kitchengardenseeds.com/recipes/index.html
Jack Staub
Hortulus Farm Nursery & Gardens
Wrightstown, Pennsylvania
Jack Staub, renowned horticulturist, chef and garden author, has helped to popularize the ancient art of kitchen gardening in the US. Hortulus Farm, the 100-acre, 18th century farmstead he gardens with Renny Reynolds, well-known garden and event designer, has been called “one of Pennsylvania’s secret treasures”. For garden tours or information on Hortulus Farm Nursery’s garden plants and rare tropicals, standards and topiaries, call (215) 598-0550.
This unusual relish highlights the multi-colored stems of this leafy green, which is also known as Rainbow Chard.
Bright Lights Swiss Chard Relish
# 2 tablespoons olive oil
# 1 garlic clove, minced
# 1 1/2 pounds Bright Lights chard, leaves saved for another use, stems cut into 1/4” cubes (2 cups)
# 1/2 cup finely chopped sweet onion, such as Vidalia
# Salt and freshly ground pepper
# 1/2 cup golden raisins
# 3 tablespoons cider vinegar
# 1 tablespoon honey
# 1/4 cup chopped mint
Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened. Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the mint. Cover and cook until the chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining mint. Serves 6.
Recipe Seeds: Swiss Chard
Jack Staub
Hortulus Farm Nursery & Gardens
Wrightstown, Pennsylvania
Jack Staub, renowned horticulturist, chef and garden author, has helped to popularize the ancient art of kitchen gardening in the US. Hortulus Farm, the 100-acre, 18th century farmstead he gardens with Renny Reynolds, well-known garden and event designer, has been called “one of Pennsylvania’s secret treasures”. For garden tours or information on Hortulus Farm Nursery’s garden plants and rare tropicals, standards and topiaries, call (215) 598-0550.
This unusual relish highlights the multi-colored stems of this leafy green, which is also known as Rainbow Chard.
Bright Lights Swiss Chard Relish
# 2 tablespoons olive oil
# 1 garlic clove, minced
# 1 1/2 pounds Bright Lights chard, leaves saved for another use, stems cut into 1/4” cubes (2 cups)
# 1/2 cup finely chopped sweet onion, such as Vidalia
# Salt and freshly ground pepper
# 1/2 cup golden raisins
# 3 tablespoons cider vinegar
# 1 tablespoon honey
# 1/4 cup chopped mint
Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened. Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the mint. Cover and cook until the chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining mint. Serves 6.
Recipe Seeds: Swiss Chard
Odessa Piper, Chef-Proprietor
L’Étoile Restaurant * Madison, Wisconsin
One of the most talented chefs in the US, Odessa Piper is famous for marrying fine cuisine with the honest fruits of the land. She employs compound butters in L’Étoile’s menu every season. She loves the last minute spike of flavor, color and texture they add to perfectly cooked vegetables. To contact L’Étoile for reservations, call (608) 251-0500.
# Basic Compound Butter 1/2 pound unsalted butter at room temperature
# 1 teaspoon shallot, pulped with a rasp
# 1/2 teaspoon of sea salt and freshly cracked pepper
Place butter in mixer and beat to fluffy. Incorporate shallot and seasonings completely. Gently fold in herbs, diced vegetables or flower petals last. Turn butter out into the middle of a 10” piece of waxed paper. Fold paper over butter. Use a ruler to cinch butter into a cylinder roll approximately 2” in diameter. Roll up with the excess paper and refrigerate until firm. Slice 1/4” thick, temper slightly and serve on top of soups, roasted or mashed vegetables. Wrap extra butter very thoroughly, store in freezer and slice as needed.
For seasonal variations, make the base recipe and then add the additional ingredients.
Wild Sorrel and Clover Butter
# 1 tablespoon lemon juice and zest
# 2 tablespoons mixed chives, sorrel and chervil
# 2 tablespoons edible flowers: lilac, pansy or clover blossoms
Nasturtium and Caper Butter
# 1 tablespoon tender tarragon leaves
# 1 tablespoon lemon juice and zest
# 1/2 teaspoon Worcestershire sauce
# 2 tablespoons nasturtium petals
# 2 tablespoons drained capers
Cranberry Hickory Nut Butter
# 1 teaspoon orange zest
# 1/2 cup toasted hickory nuts
# 1/2 cup dried cranberries
# 1/4 teaspoon minced rosemary
# 1 teaspoon thyme leaves
Winter Black Truffle Butter
# 2 tablespoons truffle peelings
# 1 teaspoon black truffle oil
# 1 tablespoon roughly chopped
# Italian parsley
Recipe Seeds: Nasturtiums, Shallots, Sorrel
# Cornichons Parigno Cornichon pickling cucumbers
# Kosher salt
# Peeled, silver-skinned onions
# Hot peppers
# Peppercorns
# Fresh tarragon
# White wine vinegar
# Sterilized glass canning jars, bands and lids
Pick Parigno Cornichon Pickling Cucumbers when 2” long (the width of a child’s finger) and rinse lightly. Rub the skins with a kitchen towel. Sterilize glass jars according to the manufacturer’s directions.
Pack as many of the little Parigno cucumbers as you can into each jar along with: 15 to 20 tiny, peeled silver-skinned onions; a hot pepper (or part thereof), a few peppercorns, fresh tarragon and one tablespoon of kosher salt. Fill each jar with white wine vinegar.
Your prized, tart little cornichons will be ready in about one week and will last for months in the fridge.
Perfect with pate de campagne, baguette and a glass of wine for a hot summer day’s picnic dinner.
2006 Award Winning Recipe!
Kim Porter * Garden Thyme at The Old Schoolhouse
14520 SR 38 E * Noblesville, Indiana
Phone: (317) 714-3273 * www.pinkpeppercorn.com
# Happy Onions3 cups sliced onions
# 1 cup sliced shallots
# 5 tablespoons butter
# 2 eggs
# 1 cup half & half
# 1 teaspoon salt
# ½ teaspoon pepper
# ¾ cup grated Parmesan
# 1 tablespoon fresh lemon thyme
Sauté onions and shallots in butter. Place in a glass baking dish. Beat eggs, half & half (can substitute with whole milk), salt, pepper and optional lemon thyme together. Pour egg mix over the onions in the baking dish and sprinkle with grated Parmesan. Bake uncovered for 15 to 20 minutes at 425 F.
Garden Thyme at The Old Schoolhouse
Recipe Seeds: Onions
The Essential Reference:
Vegetables From Amaranth to Zucchini
by Elizabeth Schneider
Narrow, lightweight lavender Oriental-type eggplant is the most dependably sweet and tender type for this and other recipes, Eastern or Western.
HarperCollins Publishers (available at www.amazon.com)
Eggplants Baked with Gingered Red Pepper Puree
# White part of 1 medium scallion (green onion)
# 1” ginger chunk, peeled
# 1 or 2 small, fresh red or green chilies
# 1 large red bell pepper, roasted and peeled
# 1/2 tablespoon honey
# 1/2 teaspoon kosher salt
# 1 teaspoon rice vinegar
# 1 tablespoon vegetable oil
# 3 narrow Oriental eggplants (about 6 ounces each)
# 1 tablespoon sesame seeds
Preheat oven to 375°F. Slice scallion and ginger. Seed and slice chili(s). Combine scallion, ginger, chili(s) and bell pepper in food processor with honey, salt, vinegar and oil. Puree until smooth.
Carefully and evenly halve eggplants lengthwise. Deeply score a diagonal crosshatch pattern (at 1/2” intervals) to cut through flesh nearly to skin. Press the sides of the eggplant to open the cuts. Spoon sauce into them, then spread remainder on top.
Set halves in a baking pan or dish just large enough to hold them in a single layer. Pour in a shallow slick of water, just to cover bottom of pan. Cover pan with foil. Bake until eggplants are very tender, a half hour or more.
At the same time, spread sesame seeds in a small pan. Set in oven and bake until tan, about 5 minutes. Set aside.
Arrange eggplants on a platter, sprinkle with sesame seeds and serve hot. Serves 4.
Recipe Seeds: Eggplant
# Heavenly Sprouts Diablo Brussels Sprouts
# Bacon
# Sliced onions
# Olive oil
# Salt and pepper to taste
Harvest the Diablo Brussels Sprouts when young, small and tender. Cut an “X” on the bottom of each sprout with a sharp knife and steam lightly until bright green. Place steamed sprouts in colander to remove excess water; once drained, place in bowl and set aside.
In a heavy skillet, cook strips of bacon until almost crispy. Remove the bacon from the pan and drain them on paper towels. Clean out the pan and add a little bit of olive oil (a tablespoon or so depending on the quantity). Slowly sauté sliced onions until golden in color over medium to low heat (this carmelization process brings out the natural sweetness of onions).
Add the steamed sprouts, crumbled bacon strips and salt and pepper to taste.
Recipe Seeds: Brussels Sprouts
Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, Connecticut
It may sound strange but these herbed butter balls are a real life saver in the kitchen for all of us short-order cooks.
# Herbed Butter Balls Unsalted butter, room temperature
# Lemon zest
# Garlic
# Ginger root
# Fresh herbs: basil, chervil, chives, dill, lemongrass, marjoram, oregano, parsley, sage, savory, tarragon or thyme
It may sound strange but these herbed butter balls are a real life saver in the kitchen for all of us short-order cooks.
In a medium mixing bowl, blend butter until soft and creamy. Add your favorite combinations of finely chopped herbs, lemon zest, minced garlic or finely grated ginger root and mix to blend. Refrigerate until almost firm.
By spoonfuls, roll the herbed butter mixture into little balls and place on a cookie sheet with sides and freeze until solid. Once frozen, remove from the cookie sheet and freeze in airtight, plastic freezer bags, labeled by “flavor” and dated. Use as you like to pan sear scallops and fish or to deglaze skillets after swordfish steaks, salmon or boneless chicken breasts: then add snow peas, asparagus tips, roasted bell peppers or whatever wonderful vegetables you have on hand to create spontaneous and easy masterpieces.
It is also nice to use your signature herbed butters on toast points for hors d’oeuvres. Don’t be shy: experiment and create different herbed butters with international flavors: French (chervil, chives, marjoram, parsley, tarragon, thyme or sage), Italian (basil, garlic, oregano, parsley, sage or savory) or Asian (chives, coriander aka cilantro, lemongrass, Siam Queen basil or grated ginger root).
Chico Hot Springs Resort & Day Spa
1 Old Chico Road * Pray, Montana 59065
Phone: 406-333-4933 * www.chicohotsprings.com
Nestled in the foothills of the Absaroka Mountains in Montana’s Paradise Valley, Chico Hot Springs Resort is a rustic oasis where we floated in steaming hot springs, and feasted in their quaint 100-year old dining room. The service was impeccable and the food divine. Most of the produce was harvested from their own organic garden and geothermal greenhouses. We so enjoyed their signature Fennel Breadsticks, Vegetable Tower and irresistible Orange Flambe. If you can’t visit soon, you must get “A Montana Table: Recipes from Chico Hot Springs Resort” by Seabring Davis (ThreeForks, an imprint of the Globe Pequot Press).
Vegetable Tower
# Marinade 3 sprigs fresh rosemary
# 3 sprigs fresh thyme
# 2 lemons, cut in half
# 4 tablespoons minced garlic
# 4 cups extra virgin olive oil
# 1 teaspoon salt
# 1 tablespoon black pepper
Vegetables
# 3 semi-ripe beefsteak tomatoes, sliced in ½”-thick rings
# 2 medium red onions, sliced into rings
# 2 large eggplants, sliced into rings
# 1 bunch asparagus, stems cut off
# 2 large zucchini, cut lengthwise
# 8 ounces goat cheese
# ½ cup Balsamic Vinegar Reduction Sauce
# ½ cup Basil Oil
To prepare marinade: Mix all marinade ingredients together, squeezing juice from lemons. Add sliced vegetables and toss until all are coated with oil. Marinate for at least 2 hours at room temperature.
Remove vegetables from marinade and grill until soft but not charred or mushy. Vegetables such as tomatoes and zucchini will finish before others, so check throughout grilling; removed cooked pieces.
Drizzle individual oversized plates generously with alternating lines of Basil Oil and Balsamic Vinegar Reduction Sauce (recipes available at www.kitchengardenseeds.com and in A Montana Table.) on top of the sauce, build four individual towers with eggplant, onion, tomato and zucchini, in that order, sprinkling crumbled goat cheese between each vegetable layer. Arrange asparagus in a fan around the base of the tower on the plate, top with more goat cheese crumbles and serve. You can also build the towers on one large serving platter depending on the occasion. Serves 4.
Chico Hot Springs Resort & Day Spa
http://www.kitchengardenseeds.com/recipes/index.html
[Take a minute and read this garden tips page, if you are a gardner.....granny]
http://www.kitchengardenseeds.com/tips.html
[snipped]
An Indoor Food Garden
Did you know that many root crops can be forced indoors for winter eating? Take celeriac, for example. In nature, the bulbous root would regrow in spring if over-wintered outdoors. But you can also sprout it on a sunny windowsill by half burying it in a pot of damp sand. The tender, leafy shoots that appear will flavor many a winter soup or stew. The same trick works with beets (which produce tender fresh greens) and even with cabbage. When you harvest your cabbages in the fall, pull them up with the stem and roots intact and store them in a root cellar or other cool place. (Some say they keep better with their roots on anyway.) After you’ve eaten a cabbage head, plant the long stem in one of your sand-filled pots, with the roots firmly buried, and watch the little cabbage leaves sprout all along the stem. These are tender enough to use in salads and beautiful to look at, especially the ones that red cabbages produce. You can even let your stem bloom with tiny yellow flowers. In fact, your whole root garden will attract more attention on your windowsill than any collection of orchids or bromeliads.
http://www.kitchengardenseeds.com/cgi-bin/catview.cgi?_fn=Product&_category=21
[Seeds for the winter garden, odd and some you know]
#2960 Catalogna Dandelions: 60-65 days
Not at all a dandelion but a member of the ancient Chicory family, these pleasantly bitter leaves are much loved by Italians in salads, soups and stews. Catalogna is an early open-pollinated variety with long, deeply-cut, bright green frilly leaves. The plants stand erect, up to 12” tall and have thick rosettes of leaves resembling those of common dandelions. Preferring cool temperatures, Catalogna should be sowed in early spring and/or in the fall. If you want to harvest it as a ‘cut and come again’ crop, sow heavily and thickly. But be forewarned, they will bolt in hot weather and become unpleasantly bitter. For novice Catalogna cooks, you may want to use Catalogna for an extra tart bite instead of Mentoponto in our escarole soup. (OP.)
Packet of 300 Seeds / $2.55
http://cake.recipefeeds.org/recipes/cake-bread-for-bread-machine/
Cake Bread for Bread machine
Pulished on April 3, 2008 • Written by RecipeFeed.com
Ingredients
1 pk rapid rise yeast
1/2 teaspoon salt
1/2 pk yellow cake mix, (about 1 cup)
2 1/2 cup bread flour
2 tablespoon butter
1 1/4 cup very warm water
Directions:
Some people use the Jiffy mix. I’ve also used this mix, and last
time, I used the Duncan Hines yellow cake mix. I liked it just a bit
more than the Cakebread with Jiffy. I simply stored the leftover mix
for my next loaf.
Add ingredients to bread machine following manufacturers directions.
http://www.bigoven.com/164319-Bread-Machine-Anne’s-Apple,-Raisin-and-Nut-Cake-recipe.html
1 pound loaf
Bread Machine Anne’s Apple, Raisin and Nut Cake Ingredients
2 large Eggs lightly beaten 1 teaspoon Cinnamon
0.25 cup Milk 1 teaspoon Vanilla extract
1.5 cups All purpose flour 1 When beep sounds add
3 teaspoons Baking powder 1 small Apple peeled and roughly chopped
0.3333 cup Butter melted 0.25 cup Raisins
0.3333 cup Sugar 0.25 cup Walnuts chopped
0.25 teaspoon Salt
Instructions for Bread Machine Anne’s Apple, Raisin and Nut Cake
Add ingredients in the order recommended by your machine, although I mixed all the wet ingredients together, and all the dry together. I then put the wet at the bottom, and the dry on top, and that worked well.
Bake in the machine, using the cake cycle.
I also recommend adding 1 tablespoon of flour to the apple, raisin, nut mixture, to keep them from clumping together, and to absorb some of the moisture from the apple.
http://www.bigoven.com/31247-Banana-Raisin-Bread-(For-Bread-Machine)-recipe.html
Banana-Raisin Bread (For Bread Machine) Ingredients
2 ts Dry yeast; (not rapid rise) 1/4 c Honey
3 1/2 c Bread flour 2 sm Bananas; sliced thin
1 ts Cinnamon 1 ts Salt
1 Egg; slightly beaten 2/3 c Water
2 tb Oil 1 c Raisins; floured with 1
Instructions for Banana-Raisin Bread (For Bread Machine)
1. Put all ingredients, except yeast and raisins, into the breadmaker basket in the order given.
2. Place yeast in yeast dispenser.
3. Select “raisin” mode of baking for white bread. Start machine.
4. When the “beep” sounds, add the raisins.
Close door to bread machine and allow to complete bake cycle.
Notes: This is adapted to the Panasonic bread machine. Adjust the directions to fit the one you have. This makes absolutely fantastic toast and when spread with some cream cheese it makes breakfast a real treat. Posted to EAT-L Digest by “Sharon H. Frye” on Dec 3, 1997
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