Ha Ha, makes me smile and is a lot funnier than my LOL.
You are here: Home / Grazing Systems and Alternative Livestock Breeds / Aquaculture
Grazing Systems and Alternative Livestock Breeds
Largemouth bass
The farming of finfish, shellfish and other aquatic animals has become big business during the past 20 years. Recent developments include production of aquatic plants, certified organic production and fish/plant integrated systems.
Aquaculture Automated Database Searches
USDA. NAL. Alternative Farming Systems Information Center.
Conduct automated, real-time, searches to locate current resources on aquaculture-related topics – ready-made searches for AGRICOLA, USDA Agricultural Research Service, all USDA servers and Internet search engines.
Divider
Organic Aquaculture
USDA. NAL. Alternative Farming Systems Information Center.
Briefly identifies and describes the important issues pertaining to organic aquaculture with regard to production technology, standards and laws, environmental and economic sustainability, research and development, and markets and trade. Suggested reading lists and extensive bibliography included.
Divider
Fish, 2003
USDA. NAL. Animal Welfare Information Center.
A comprehensive resource on fish used in research and aquaculture covering pain and distress, husbandry, guidelines, and regulatory issues.
Divider
Molluscs, 2003
USDA. NAL. Animal Welfare Information Center.
Contains lists of citations, Web sites, and organizations relating to the rearing, care, and housing of molluscs in research laboratories and aquaculture.
Divider
AquaNIC
Purdue University. Aquaculture Network Information Center.
Gateway to electronic aquaculture resources with links to thousands of publications, newsletters, visual media, calendars, job services, directories and specialty sections for species and production systems. AquaNIC is a cooperative project based at Purdue University.
Divider
Finfish Aquaculture Workbook Series
Maryland Sea Grant Extension.
A series of fact sheets about fish farm and pond maintenance. A list of relevant videos and publications is provided.
Divider
Environmentally Friendly Aquaculture Digital Library
National Sea Grant Library.
Contains documents relating to aquaculture and arranged into the following subject areas: general, open ocean, cage/net pen culture, recirculating systems, stock enhancement, laws/regulations, and design/construction. Some documents are available online, others may be borrowed or ordered.
Divider
FishBase
Froese, R.; Pauly, D.
Contains information almost 30,000 fish species known to science for professionals such as research scientists, fisheries managers, and zoologists. FishBase was developed at the WorldFish Center in collaboration with the FAO and many other partners.
Divider
FINS: Fish Information Service
Active Window Productions, Inc.
Aquaria reference and hobbyist information.
Divider
Fishing for Information
University of Stirling; Aqua TT, Ltd.
Divider
The Electronic Zoo: Fish
Washington University. Division of Comparative Medicine.
Compiles links to aquaculture, aquaria, ichthyology, marine fish, sport fishing, commercial and other related resources.
Divider
Last Modified: Feb 29, 2008
Links referenced within this page (Hide Links on this Page)
Aquaculture Automated Database Searches
http://www.nal.usda.gov/afsic/pubs/aqua/aquasearch.shtml
Organic Aquaculture
http://www.nal.usda.gov/afsic/AFSIC_pubs/afnotes5.htm
Fish, 2003
http://www.nal.usda.gov/awic/pubs/Fishwelfare/fishwelfare.htm
Molluscs, 2003
http://www.nal.usda.gov/awic/pubs/molluscs/molluscs2.htm
AquaNIC
http://www.aquanic.org/
Finfish Aquaculture Workbook Series
http://www.mdsg.umd.edu/programs/extension/aquaculture/finfish/factsheets/
Environmentally Friendly Aquaculture Digital Library
http://nsgl.gso.uri.edu/aquadig.html
FishBase
http://www.fishbase.com/home.htm
FINS: Fish Information Service
http://fins.actwin.com/
Fishing for Information
http://www.fishing4info.com/
The Electronic Zoo: Fish
http://netvet.wustl.edu/fish.htm
http://www.nal.usda.gov/afsic/pubs/agnic/printPHP2.php
aerial view of agriculture tillage of fields.
Compiled by:
Mary V. Gold
Alternative Farming Systems Information Center
March 2007
What is Sustainable Agriculture?
Some terms defy definition. “Sustainable agriculture” has become one of them. In such a quickly changing world, can anything be sustainable? What do we want to sustain? How can we implement such a nebulous goal? Is it too late? With the contradictions and questions have come a hard look at our present food production system and thoughtful evaluations of its future. If nothing else, the term “sustainable agriculture” has provided “talking points,” a sense of direction, and an urgency, that has sparked much excitement and innovative thinking in the agricultural world.
The word “sustain,” from the Latin sustinere (sus-, from below and tenere, to hold), to keep in existence or maintain, implies long-term support or permanence. As it pertains to agriculture, sustainable describes farming systems that are “capable of maintaining their productivity and usefulness to society indefinitely. Such systems... must be resource-conserving, socially supportive, commercially competitive, and environmentally sound.” [John Ikerd, as quoted by Richard Duesterhaus in “Sustainability’s Promise,” Journal of Soil and Water Conservation (Jan.-Feb. 1990) 45(1): p.4. NAL Call # 56.8 J822]
Sustainable agriculture was addressed by Congress in the 1990 Farm Bill [Food, Agriculture, Conservation, and Trade Act of 1990 (FACTA), Public Law 101-624, Title XVI, Subtitle A, Section 1603 (Government Printing Office, Washington, DC, 1990) NAL Call # KF1692.A31 1990]. Under that law, “the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
* satisfy human food and fiber needs
* enhance environmental quality and the natural resource base upon which the agricultural economy depends
* make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls
* sustain the economic viability of farm operations
* enhance the quality of life for farmers and society as a whole.”
As more parties sign on to the sustainable agriculture effort, perceptions about what defines sustainability in agriculture have multiplied. AFSIC’s publication, Sustainable Agriculture: Definitions and Terms, http://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml strives to illustrate the commonality and some of the controversy that defining such a goal entails, and it includes brief descriptions of the methodologies and practices currently associated with sustainable agriculture.
“In popular literature, sustainable agriculture generally is presented as a new phenomenon. Wes Jackson is credited with the first publication of the expression in his New Roots for Agriculture (1980), and the term didn’t emerge in popular usage until the late 1980s.” (“A Brief History of Sustainable Agriculture,” by Fred Kirschenmann, in The Networker, vol. 9, no. 2, March 2004.) However, the idea of agricultural sustainability – stewarding the food production resource base for use of future generations – is not a new phenomenon.
Learn more:
*
Sustainable Agriculture: Definitions and Terms, by Mary V. Gold. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/terms/srb9902.shtml
o
Related Terms (Glossary)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902terms.shtml
o
For Further Reading (Bibliography)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902bib.shtml
o
For Further Reading, Supplement 2000-2007(Bibliography)
http://www.nal.usda.gov/afsic/pubs/terms/srb9902bib07.shtml
*
Tracing the Evolution of Organic/Sustainable Agriculture: A Selected and Annotated Bibliography, by Mary V. Gold and Jane Potter Gates. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/tracing/tracing.shtml
*
Exploring Sustainability in Agriculture, Sustainable Agriculture Research and Education (SARE), 2002
http://www.sare.org/publications/exploring.htm
*
Sustainable Agriculture, Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Sustainable_agriculture
*
What is Sustainable Agriculture? ATTRA - National Sustainable Agriculture Information Service
http://attra.ncat.org/fundamental.html
Back to Top
Where are the best sustainable agriculture research and information sources?
Databases and other online information portals may contain book and article citations and abstracts, research project descriptions, full-text documents and spreadsheets, organizational contact information, plant and animal production information and/or other kinds of data. The majority provide free online access and downloading.
AFSIC’s Guides to Searchable Sites and Databases, http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=1&tax_subject=288, guides you to information and links for:
* Primary Research and Literature Databases
* Secondary Research and Literature Databases
* Related Databases
* Selected Glossaries
* Selected Directories
* Finding Additional Specialized Agricultural Databases
* Information about Obtaining Full-text Journal Articles
Learn more:
*
Sustainable Agriculture Automated Database Searches, by Becky Thompson. AFSIC, 2007.
http://www.nal.usda.gov/afsic/pubs/agnic/susagsearch.shtml
Conduct automated, real-time, searches of online databases, Web sites and catalogs to locate current resources on this topic.
*
Where to Find Sustainable Agriculture Research Online. AFSIC, 2008
http://www.nal.usda.gov/afsic/pubs/agnic/susagresearch.shtml
*
Sustainable Agriculture: Top 10 Research Journals. AFSIC, 2007
http://www.nal.usda.gov/afsic/pubs/agnic/susagjournals.shtml
*
Related AFSIC bibliographies and research guides
http://www.nal.usda.gov/afsic/pubs/pubsindex.shtml#sustainable.shtml
Back to Top
How can I find sustainable agriculture people and organizations?
People and organizations are essential information sources for sustainable agriculture. Contacting your state or county Cooperative Extension Service is a good place to begin the search for helpful information and contacts at the local level. In addition to general agricultural information, each state Extension office has a designated Sustainable Agriculture Coordinator. Non-profit, farmer and trade organizations may also prove invaluable.
Learn more:
*
Sustainable Agriculture Organizations and Information Providers. AFSIC, 2006
U.S. national and regional groups involved in research, outreach, advocacy and production expertise.
http://www.nal.usda.gov/afsic/pubs/agnic/susagorgs.shtml
*
State Sustainable Agriculture Coordinators. Sustainable Agriculture Research and Education (SARE)
Each coordinator facilitates a statewide training program in sustainable agriculture concepts and systems for field employees. Coordinators also serve as a point of contact for activities and information about sustainable agriculture specific to their states.
http://www.sare.org/coreinfo/coordinators.htm
*
State and National Partners. Cooperative State Research, Education, and Extension Service (CSREES), USDA
National directory of state land-grant institutions, experiment stations and Extension Service offices.
http://www.csrees.usda.gov/qlinks/partners/state_partners.html
Back to Top
Where can I explore educational and career opportunities?
Learning, careeer and job opportunities related to sustainable agriculture become more numerous every year.
Learn more:
*
Educational and Training Opportunities in Sustainable Agriculture, 17th edition. Compiled by Becky Thompson, AFSIC, December 2006
Directory of U.S., Canadian and international programs, curricula, classes, distance learning and field days at academic institutions and non-profit organizations.
http://www.nal.usda.gov/afsic/pubs/edtr/EDTR2006.shtml
*
Sustainable Farming Internships and Apprenticeships. ATTRA - National Sustainable Agriculture Information Service, 2007
Directory of farms seeking interns/apprentices from North America.
http://attra.ncat.org/attra-pub/summaries/intern.html
*
For Educators. Sustainable Agriculture Research and Education (SARE)
Educational tools from SARE for those who work with farmers and ranchers.
http://www.sare.org/coreinfo/educators.htm
*
Sustainable Agriculture Resources & Programs for K-12 Youth. Sustainable Agriculture Research and Education (SARE), 2006
http://www.sare.org/publications/edguide.htm
*
SANET-MG. Sustainable Agriculture Network.
Job opportunities are often listed with the Sustainable Agriculture Network’s e-mail discussion group, SANET-MG. To check recent archives/messages, go to http://lists.sare.org/archives/sanet-mg.html; Select “Search the archives since July 2000.” Use keywords like “position” or “intern” or “internship,” or simply browse the past 2 to 3 months worth of messages. You may also subscribe to the list via this site.
*
Organic Volunteers
http://www.organicvolunteers.org/
Search and find academic offerings, apprenticeships, internships, jobs and WWOOF (World Wide Opportunities on Organic Farms) placements.
*
REE Employment Opportunities. U.S. Department of Agriculture
http://www.afm.ars.usda.gov/hrd/jobs/index.htm
*
Chronicle Careers: Jobs in Higher Education. The Chronicle of Higher Education.
http://chronicle.com/jobs/
Other resources may be found at the AFSIC’s Education and Research Web page and through people and organization resources listed above.
Back to Top
Who will fund my sustainable agriculture research project?
Sustainable Agriculture Research Funding Resources, AFSIC, March 2007
http://www.nal.usda.gov/afsic/agnic/susagfunding.shtml
Federal Resources for Sustainable Farming and Ranching
ATTRA - National Sustainable Agriculture Information Service, 2007
This publication offers an overview of the major federal conservation programs that provide resources for farmers and ranchers to enhance and maintain sustainable farming and ranching practices.
http://attra.ncat.org/attra-pub/PDF/federal_resources.pdf
Back to Top
Where can I find sustainable agriculture conferences and workshops?
Calendars: Sustainable Agriculture, Organic Farming, Alternative/Specialty Crops and Livestock
http://www.nal.usda.gov/afsic/agnic/susagevents.shtml
Last Modified: Wednesday, 10-Dec-2008 13:46:10 EST
Page printed from:
http://www.nal.usda.gov/afsic/pubs/agnic/susag.shtml
http://www.nal.usda.gov/afsic/pubs/findinfo.shtml
red farm plow sitting in the snow by a red barn.
Compiled by:
Mary V. Gold
Alternative Farming Systems Information Center
Updated February 2007
Print PDF version
Alternative Farming Systems Information Center (AFSIC)
AFSIC specializes in locating and accessing information related to alternative enterprises and crops as well as alternative cropping systems. Librarians/information specialists provide free library services on request: referrals to books, journal articles, internet sites, experts, and organizations and agencies. Their publications, “Quick Bibliographies” and reference guides include Community Supported Agriculture Resources for Farmers; Organic Agricultural Products: Marketing and Trade Resources; and Where to Find Sustainable Agriculture Research Online?. All publications are online. Recently, the Web site added “Organic Roots,” a searchable electronic collection of historic pre-1942 United States Department of Agriculture (USDA) Technical Bulletins related to organic agriculture.
Alternative Farming Systems Information Center (AFSIC)
National Agricultural Library, Room 132
10301 Baltimore Avenue, Beltsville MD 20705-2351
Phone: 301-504-6559 or 301-504-6153
fax 301-504-6927
TDD/TTY: 301-504-6856
E-mail AFSIC
Web site: http://afsic.nal.usda.gov
Back to Top
ATTRA - National Sustainable Agriculture Information Service
“ATTRA provides technical assistance to farmers, Extension agents, market gardeners, agricultural researchers, and other ag professionals... Topics addressed by ATTRA can be categorized into three broad areas: sustainable farming production practices, alternative crop and livestock enterprises, and innovative marketing.” In addition to direct assistance via telephone and a recently added “Ask a Sustainable Agriculture Expert” e-mail service, ATTRA provides dozens of free online farmer-ready publications on specific practices, crops, and enterprises. Recent titles include Oilseed Processing for Small-scale Producers, Enterprise Budgets and Production Costs for Organic Production, and Field Bindweed Control Alternatives. There are also newsletters, related links and resource guides.
ATTRA
P.O. Box 3657, Fayetteville AR 72702
Phone: toll-free 1-800-346-9140 (English); 800-411-3222 (Espanol)
Web site: http://attra.ncat.org/
Back to Top
Sustainable Agriculture Network (SAN)
SAN is the communications and outreach arm of the Sustainable Agriculture Research and Education (SARE) Program, a USDA-funded initiative that sponsors competitive grants for sustainable agriculture research and education. SAN is dedicated to the exchange of scientific and practical information on sustainable agriculture systems; its resources include the SANET-MG listserv, free bulletins, minimally priced CDs and books, and a searchable database of all funded SARE project reports. Their most recent bulletins: Diversifying Cropping Systems and Exploring Sustainability in Agriculture. Most documents are online.
Sustainable Agriculture Network (SAN)
10300 Baltimore Avenue
Building 046 BARC-WEST
Beltsville MD 20705-2350
Phone: 301-504-6425 or 301-504-5236; fax 301-504-5207
E-mail: info@sare.org
Web site: http://www.sare.org/
Back to Top
Missouri Alternatives Center (MAC)
The Center serves “Missouri farmers, Extension staff, government personnel and people who want to begin farming, diversify their current operation, or find ways to profit from small amounts of acreage.” Anyone may access their Web site resources, which include an on-line newsletter, and a comprehensive database of full-text, on-line Extension and related how-to publications from all states and on many alternatives, “from Asparagus to Watermelons, and Aquaculture to Worms.”
Missouri Alternatives Center (MAC)
University Extension
531 Clark Hall
Columbia MO 65211
Phone: 573-882-1905; fax 573-884-4336
800-433-3704 (MO only)
E-mail: moac@ext.missouri.edu
Web site http://agebb.missouri.edu/mac/ and
http://agebb.missouri.edu/mac/links/
Back to Top
Small Farm Center
While aimed at California producers, the Center offers a great deal of information useful to all. Publications for purchase include Small Farm Handbook and The Specialty and Minor Crops, and Production Practices and Sample Costs booklets focusing on specific crops/geographic areas. The Center also features the Center’s Small Farm News, directories of Extension publications and small farm advisors, and a searchable 1600 item online library that allows ordering of publications which can be sent out via mail or fax.
Small Farm Center
University of California
One Shields Avenue
Davis CA 95616-8699
Phone: 530-752-8136; fax 530-752-7716
E-mail: sfcenter@ucdavis.edu
Web site: http://www.sfc.ucdavis.edu
Back to Top
The New Farm: Farmer-to-Farmer Know-How from Rodale Institute
This recently renewed version of Rodale’s New Farm Magazine is strictly online, and, presents “success stories with expert resources for crop and livestock production, direct marketing, local food systems, policy campaigns and community-building collaborations.” New Farm includes a newsletter, news stories, research reports, organic price indexes, interactive discussions and surveys, and more.
The New Farm
Greg Bowman, On-line Editor
Phone: 610-683-1470
E-mail: bowman@rodaleinst.org
Web site: http://www.newfarm.org/
Back to Top
OrganicAgInfo
The Organic Agriculture Consortium (OAC)/Scientific Congress on Organic Agricultural Research (SCOAR) provides this collaborative database of “current, accurate, scientifically-based or practically validated information about organic agriculture. The site contains information on production, economic data, research results, farmer anecdotes, certification information, transition strategies, as well as many other subjects related to organic agriculture.”
OrganicAgInfo
E-mail: oac@osu.edu
Web site: www.OrganicAgInfo.org/
Back to Top
Agricultural Marketing Resource Center (AgMRC) - A National Information Resource for Value-added Agriculture
“AgMRC brings together experts from three of the nation’s leading agricultural universities - Iowa State University, Kansas State University and the University of California - into a dynamic, electronically based center to create and present information about value-added agriculture.” Recent publications include Where to Find Information for Doing Marketing and Business Studies, Mushroom Industry Profile, and Fin-fish Aquaculture Industry Page and Profile.
Agricultural Marketing Resource Center (AgMRC)
1111 NSRIC
Ames, IA 50011
Phone: toll free 866-277-5567
E-mail: agmrc@iastate.edu
Web site: http://www.agmrc.org
Back to Top
NewCROP, The New Crop Resource Online Program
The rich information at this site is available by searching on crop names; searching on state and county names for currently harvested crops and related USDA Census of Agriculture statistics; by accessing and downloading full-text publications; finding related experts and conferences; and through an e-mail discussion group. Full-text publications include proceedings of three National New Crops Symposia: Advances in New Crops (1990), New Crops (1993), and Progress in New Crops (1996).
NewCROP
Center for New Crops and Plant Products
Purdue University
1165 Horticulture Building
West Lafayette IN 47907-1165
Fax: 765-494-0391
Web site: http://www.hort.purdue.edu/newcrop/
Back to Top
Plants for a Future: Resource and Information Centre for Edible and Otherwise Useful Plants
“Plants For A Future is a resource centre for rare and unusual plants, particularly those which have edible, medicinal or other uses.” Located in the UK, its services include an on-line database, which currently consists of nearly 7,000 species of plants. The database is searchable by scientific name, common name or family; edible, medicinal or other use; or search for plants native to a particular area or a particular habitat.
Plants for a Future
Web site: http://www.pfaf.org/
Back to Top
USDA Natural Resources & Conservation Service (NRCS) Plants Database: Alternative Crops
“Select crops that may be suitable for small scale farming by limited-resource farmers and small landowners. You will be provided with Web links to cultural requirements and marketing strategies for the crops and states you choose.”
NRCS Plants Database: Alternative Crops.
Web site: http://plants.usda.gov/ Select “Alternative Crops” from the menu on the left side of the screen.
Back to Top
Growing for Market
A monthly magazine, Growing for Market focuses on “news and ideas for market gardeners.” Subjects include specialty produce, dried and cut flowers, and herbs; organic methods are emphasized. Feature articles are supplemented with resource information, commercial advertising, and an annual buyers guide to sources and suppliers.
Growing for Market
Fairplain Publications
P.O. Box 3747
Lawrence KS 66046
Phone: toll free 800-307-8949 or 785-748-0605
fax 785-748-0609
E-mail: growing4market@earthlink.net
Web site: http://www.growingformarket.com/
Back to Top
Small Farm Today
“The original how-to magazine of alternative and traditional crops, livestock, and direct marketing;” published bi-monthly. Publisher/editor/farmer Ronald E. Macher also has written a book, Making Your Small Farm Profitable, aimed specifically at “beginning farmers or those seeking profitable alternatives.” Ordering information for the book, and for back issues of the magazine is available on the Web site. Small Farm Today also sponsors the annual National Small Farm Trade Show and Conference held in Columbia, MO.
Small Farm Today
Missouri Farm Publishing Inc.
3903 W. Ridge Trail Road
Clark MO 65243
Phone: 800-633-2535 or 573-687-3525
fax 573-687-3148
E-mail: smallfarm@socket.net
Web site: http://www.smallfarmtoday.com/
Back to Top
Aquaculture Network Information Center (AquaNIC)
AquaNIC strives to be “the gateway to the world’s electronic resources for aquaculture information and education.” It currently provides access to newsletters, discussion groups, publications, Internet sites, and job listings, among other things. There is also a searchable database of information on specific fish species and aquaculture systems.
Aquaculture Network Information Center (AquaNIC)
Mississippi-Alabama Sea Grant Consortium
Dauphin Island Sea Laboratory
Web site: http://www.aquanic.org/
Back to Top
American Livestock Breeds Conservancy (ALBC)
ALBC works to conserve rare breeds and genetic diversity in livestock, and operates as a clearinghouse for information on livestock and genetic diversity. They offer publications for sale; their Other Sites of Interest (http://www.albc-usa.org/links.htm) links page is especially comprehensive.
American Livestock Breeds Conservancy (ALBC)
P.O. Box 477
Pittsboro NC 27312
Phone: 919-542-5704; fax 919-545-0022
E-mail: albc@albc-usa.org
Web site: http://www.albc-usa.org/
Last Modified: Monday, 01-Dec-2008 11:00:38 EST
Page printed from:
http://www.nal.usda.gov/afsic/pubs/findinfo.shtml
The Alternative Farming Systems Information Center (AFSIC) specializes in identifying resources about sustainable food systems and practices in support of USDA’s effort to ensure a sustainable future for agriculture and farmers worldwide.
Organic Gardening page/links:
http://afsic.nal.usda.gov/nal_display/index.php?tax_level=1&info_center=2
http://www.101cookbooks.com/archives/print/cornmeal-crunch-recipe.html
101 Cookbooks Logo
Cornmeal Crunch Recipe
I make an effort to buy whole grain cornmeal - this is cornmeal that still has the nutritious bran and germ included. You can easily make this recipe vegan by omitting the cheese.
1 1/2 cups (medium grind) cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly this size.
In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.
To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally - more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.
Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).
Makes about 16 pieces.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/000127.html
Sweet Potato Pot Pie Recipe
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white
Preheat oven to 400 degrees.
In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.
Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).
Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Serves 4 as a main course.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/000146.html
Sicilian Broccoli and Cauliflower Pasta Recipe
1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered, core removed
2 medium yellow onions, sliced 1/4 inch, lengthwise
4 cloves garlic, finely chopped
A generous pinch of saffron threads
A generous pinch of red pepper flakes, more to taste
1 teaspoon fresh rosemary, finely chopped
olive oil as needed
2 tablespoons golden raisins, plumped in warm water, drained
1/2 cup lightly toasted pine nuts
1/4 cup fresh chopped parsley for garnish
Freshly grated Parmesan, to taste, about 1 cup
kosher salt, to taste
1 pound dried pasta, sturdy variety such as Penne Rigate (cooked al dente, according to package directions)
1 cup pasta water, reserved from cooking (may or may not get used, but very handy to have when putting the pasta together).
Slice the broccoli stems crosswise into 1/4 inch slices. Slice the florets lengthwise, also 1/4 inch thick. Start by slicing from the stem-end up towards the floret and when you get to about an inch and a half from the top, turn it lengthwise to slice the floret. The florets tend to fall apart, that’s ok, this is a rustic dish.
Cut cauliflower into similar sized pieces as the broccoli.
Heat a large heavy saute pan or skillet over moderate heat. (The pan should be large enough to hold the broccoli in a couple of layers, but not heaping/spilling out of the pan.) When the pan is hot add a generous splash of olive oil and all the broccoli. Turn the heat up to high and add a generous amount of salt. It’s important to get the seasoning in the broccoli from the start, otherwise it will be bland, taste broccoli about halfway through cooking. Stir-fry the broccoli until it is tender and browned in spots, adding more oil if needed and taste for salt. This can take about 10 minutes. Set aside broccoli (drain off excess oil if you wish)
Cook the cauliflower in the same pan, in the same manner. If the pan isn’t too brown, just go straight ahead and add some oil and throw in the cauliflower. If it is too brown, rinse the pan and proceed with the recipe. Again, initial seasoning is important, so taste for salt about halfway through cooking. Add the cauliflower to the broccoli.
Using the same pan (rinse if needed), cook the onions in olive oil over moderate heat. When the onions begin to soften add the garlic, saffron, hot pepper flakes, and a pinch of salt. Be careful not to let the garlic burn. Cook mixture until the onions are tender but not brown, about 5 minutes. The onions will turn a vivid yellow from the saffron. Set aside.
To assemble the pasta:
Warm a large pasta bowl. Drain the pasta, reserving some of the water.
Toss hot pasta back into its pot and put it back on the stove on very low heat, add the broccoli, cauliflower, saffron, onions, rosemary, raisins and half of the pine nuts, and parsley. Stir to combine, adding some pasta water to the mixture. Raise the heat a bit to bring it all together. Taste for seasoning.
Turn into the warm pasta bowl and top with remaining parsley, pine nuts and a generous handful of Parmesan. Serve immediately with more Parmesan on the side. Whew!
Serves 8-10.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001199.html
Peter Reinhart’s Napoletana Pizza Dough Recipe
Heidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001490.html
Golden, Crispy Gnocchi with Summer Shell Beans
Look for fresh shell beans, still in pods at your farmers’ markets. This time I used cranberry beans, not being able to resist their vibrant, mottled pink pods. I also added a few handfuls of butter beans, and of course favas (which I can get here at the market through November). Most beans you can pop right out of the pod and throw into a pot of boiling water to cook. Favas you need to remove the beans from their big outer pods, give them a quick boil (a minute or two), drain, rinse with cold water to cool them off, and then pop them out of their light colored inner shell. Intensive but worth it.
I buy fresh gnocchi from a pasta maker at the farmers’ market as well. Throw them right in a well-seasoned pan with some clarified butter, toss and let them brown on each side, no boiling. This is not a typo.
fresh shell beans (try a mix of fava, cranberry beans, butter beans), shelled, roughly three cups of beans
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional - if you can’t get chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.
Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.
Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two).
Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.
Serve family style on a big plate or platter.
Serves 4-6.
101 Cookbooks http://www.101cookbooks.com/
Peter Reinhart’s Napoletana Pizza Dough Recipe
Heidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.html
Gnocchi Recipe
Francesca’s mom seemed disappointed we didn’t have a potato ricer or potato mill on hand, but said that mashing the potatoes by hand would be fine. I’ve done it many times by hand now, and it is fine. For those of you wanting to do some of the preparation in advance, in one test I cooked and mashed a batch of potatoes a day ahead of time, put them in a covered bowl overnight, and incorporated the egg and flour the next day when I was ready to cook the gnocchi - no problems.
Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I’ve found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn’t quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don’t over-mash - you are simply after an even consistency with no noticable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won’t cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I’ve found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch (see photo). Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand (see photo) and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don’t get discouraged, once you get the hang of it it’s easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they’ve surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you’ll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don’t overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
Serves six.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001567.html
Ultimate Veggie Burger Recipe
These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001571.html
Savory Asparagus Bread Pudding
Heidi’s head notes: Best to use stale bread, leave it out a day or two. Be careful with those serrated knives, I’ve cut myself w/ the serrated knife on stale bread more times than I can count.
One 1-pound loaf sourdough or other crusty bread
3 cups milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
1 pound asparagus
3 to 4 ounces oyster mushrooms, coarsely chopped
1/4 cup thinly sliced shallots
1 cup (4 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray (hs note: I greased the pan w/ butter).
Using a serrated knife, cut the bread into 3/4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.
In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.
Ann’s Stress Saver Tip: Look for frozen asparagus tips and bags of unseasoned bread cubes to save some prep time.
Ann’s Eye Appeal Tip: Instead of mushrooms, ad 1 cup sliced pitted black olives for color contrast and a flavor complement to the asparagus (hs note: I went this route).
Serves 6-8.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/thousand-layer-lasagne-recipe.html
Fresh pasta straight from the Pasta Shop
A while back some of you were asking me about this recipe. I posted a picture of a pesto/ricotta version of it here (although, now that I’m looking at it - definitely not deep-dish enough)...I promised a proper write-up. So here it is. I do a bunch of variations it. Today I’ll show you the tomato-based starter version, but feel free to experiment through the seasons. I’ve done roasted butternut squash + brown butter, or pesto and ricotta - play around, but keep the sauces + fillings simple and not too chunky. Part of the magic comes from the baklava-like layering of the pasta one on top of the next - just enough going on between each layer to keep it all moist, flavorful, and feathery-light. Well, as feathery-light as lasagna gets. Here’s how it works...
Thousand Layer Lasagne Recipe
Headnotes: I used to make this from scratch. The pasta all the way through...This time around I got a jump start by paying $3 for a pound of fresh egg pasta sheets at the farmers’ market. Fantastic return on $3. You still need to run those sheets through a pasta machine a few times to achieve the most thin and delicate sheets of pasta possible - but starting from pre-bought was a bit of a revelation for me, and a big timesaver. If you don’t have a pasta machine (they are actually quite affordable!), try a rolling pin - not quite the same, but will help thin out the sheets....It also dawned on me that I might be able to get away with skipping the pre-boil step in this recipe altogether and dial up the amount of sauce a bit (though I’ve never tried it this way) - I suspect you might be sacrificing some of the tenderness of the noodles to save the time it takes to boil and drain...just a thought. Make sure the pasta sheets you buy are fresh and moist. Proper seasoning is important throughout this recipe, if you undersalt it is going to taste flat and the flavors won’t pop - the right amount of salt brings the pasta forward and focuses the tomato and lemon flavors in the sauce.
1 pound fresh egg pasta sheets (or make some from scratch)
butter to prep baking dish
3 tablespoons extra-virgin olive oil
1 teaspoon fine grain sea salt
1 teaspoon crushed red pepper flakes
1 clove garlic, chopped
1 28-ounce can crushed organic tomatoes
zest of one lemon
3 4-ounce balls of fresh mozzarella, torn up into little pieces
a handful of slivered basil (optional)
freshly grated Parmesan (optional)
Preheat your oven to 375. Start by clearing off every flat space in your kitchen, you are going to need and use all of it.
Make your sauce: Place the olive oil, salt, pepper flakes, and garlic in a pan. Dial the heat up and saute for a minute or two. Add the tomatoes and slowly bring to a simmer as well. Remove from heat, stir in the lemon zest and taste for seasoning. Add more salt if needed. Set aside.
Fill your biggest pot full of water and bring to a boil.
Lavishly butter a deep, square baking dish. The one I use is 9x9 and 2 1/2-inches deep.
Thin out your pasta using a pasta machine. Start by cutting the big sheets into 2-inch(ish) wide ribbons. This means making 2 cuts along the sheets. This should yield you about 12 2-foot strips. Run them through the pasta machine. I go to the 8 setting, one shy of the very thinnest setting. The sheets should almost be translucent. Cut the strips into manageable rectangles roughly 4-inches in length.
Pre-cook the pasta: Fill a large bowl with cold water and a few glugs of olive oil. Place a large flour sack or cotton dish towel across one of your counters. Salt your pot of boiling water generously. Ok, now you are ready to boil off your pasta. Believe it or not, you are on the home stretch. Place a handful of the pasta rectangles into the boiling water to cook (I’ve found I can get away with about 20 at a time), fish them out (I use a pasta claw) after just 15-20 seconds, don’t over cook. Transfer them immediately to the cold olive-oil water for a quick swim and cool-off. Remove from the cold water bath and place flat and neat on the cotton towel. It is ok for them to overlap, I don’t have a problem with the sheets sticking typically. Repeat until all your pasta is boiled.
Pull it all together. Ladle a bit of the sauce into the bottom of the prepared baking dish. Cover the bottom with a layer of pasta sheets. Now a thin layer of sauce, and a bit of cheese. Go for another layer of pasta, then sauce, then pasta again, then sauce and cheese. Keep going until you’ve used up all the sauce and pasta. You want to finish with a layer of pasta. Top with the last of the sauce and the very last of the cheese so you have a nice cheesy top.
Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving, so everything has a chance to set up a bit. Dust with parmesan and a bit of slivered basil.
Serves many.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/001601.html
Beautiful Bulgar and Spinach Pilaf with Labneh and Chili Roast Tomatoes
A few important headnotes here: First off, I cheated on a few of the steps here because I was camping and had just one pot. I am including her recipe as it appears in her book, as it was intended. Harissa can be found in many ethic food sections, or you can make it yourself. Also, Bulgar is often spelled bulgur or bulghur - I’m going with the spelling Diana uses in her book.
My camping shortcuts: I had coarse bulgar onhand, which takes a bit of time to cook up. Because we were camping I substituted couscous, which took only a couple minutes to cook once my broth was boiling (2 cups couscous to 2 1/2 cups water/broth - remove from heat, cover and steam for about five minutes, fluff with fork). Both are delicious. Wholewheat couscous is readily available here in San Francisco and worth looking for in your local stores as well. I threw the spinach in with the couscous and it wilted nicely, not as good as Diana’s method but...it works. The other components were pre-made the night before and kept in mason jars in a cooler.
Another tip, consider making more of everything while you are at it. I used cherry tomatoes (all different shades of red, orange, and yellow) and roasted up a whole pan of them while I was at it. Same goes for the onions.
1 onion, finely chopped
4 tablespoons olive oil
2 garlic cloves
6 ounces bulgar wheat
1 1/4 cups (10 fluid ounces) vegetable or chicken stock
salt and pepper
10 1/2 ounces spinach
leaves torn from a small bunch of mint, torn
extra-virgin olive oil
For the labneh:
1 1/8 cups (9 fluid ounces Greek yogurt)
1 fat garlic clove, crushed
pinch of salt
For the tomatoes:
12 plum tomatoes
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 - 1 1/2 teaspoon harissa
2 teaspoons soft dark-brown sugar
For the onions:
2 onions, very finely sliced
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 1/2 teaspoon soft brown sugar
juice of 1/2 small lemon
You have to start the labneh the day or night before. Just line a sieve with a bit of cheesecloth and set it over a small bowl. Put the yogurt into the cheesecloth and refrigerate the while thing. The yogurt will lose a bit of excess moisture over the next 24 hours, leaving you with a firmer mixture, a bit like cream cheese. Help it by giving it a squeeze once or twice. Tumble the yogurt into a bowl. Add the garlic, a little salt and mash it all together. Cover and put the labneh into the refrigerator until you need it.
Halve the tomatoes lengthwise and put them in a small roasting pan or oven proof dish. Mix together the olive oil, balsamic vinegar, harissa, some salt and pepper, and pour this over the tomatoes. Turn them over, making sure they get coated, ending with them cut-side up. Sprinkle the soft brown sugar over the top and put in an oven pre-heated to 350F degrees. Cook for 40-45 minutes (hs note: less time if you use smaller cherry tomatoes), until the tomatoes are shrunken and sweet. they can either be hot or at room temperature when you add them to the pilaf, so you could do this part in advance.
For the pilaf, saute the chopped onion in half the olive oil in a fairly heavy-bottomed saucepan. When the onion is soft and translucent add the garlic and cook for another couple of minutes. Tip the bulgar wheat (or alternately couscous - see headnote) into the pan (on top of the onions you just sauteed), pour in the stock, and season. Bring to a boil, then turn down the heat and let the bulgar simmer in the stock for about 15 minutes. All the stock will have been absorbed by then. Cover the pot and let the bulgar sit to fluff up for another 10 minutes.
Take the stalks off the spinach and wash the leaves well. In a covered pot, cook the leaves in just the water that clings to them after washing. they will wilt in about 4 minutes. Squeeze out the excess moisture and chop the leaves very roughly. Saute the spinach for a few minutes in the remaining olive oil and season it well with salt and pepper. Stir this into the bulgar wheat.
Quickly cook the finely sliced onions in very hot olive oil - you want them golden brown with some crispy bits. For the last minute of cooking time, add the cinnamon and brown sugar. Stir this around and, once the sugar has melted and begun to slightly caramelize, add a good squeeze of lemon juice and some salt and pepper.
Layer the different components in a broad, shallow bowl: tip in the bulgar wheat, sprinkle on half the mint, then the tomatoes, then the rest of the mint. Break the labneh into lumps and scatter them over the tomatoes. Now strew the onions on top, drizzle with a slug of extra-virgin olive oil, and serve.
Serves 4 to 8 (main / side).
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/001566.html
Today’s mashed potato recipe was contributed by Steve Petusevsky - I made a few minor tweaks, but the version below is similar in spirit to what you’ll find in the book.
I brainstormed a few other directions you could take this recipe.
* Use mashed white beans in place of the mashed potatoes.
* Add stock until you have a potato soup with kale.
* Add some sauteed or baked mushrooms (chopped) and use as an empanada filling.
Kale and Olive Oil Mashed Potato Recipe
For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don’t like floppy leafiness in my potatoes, so I chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow-fleshed German Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed with butter. Didn’t miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/cracker-lasagna-recipe.html
Cracker Lasagna Recipe
June 9, 2008
I’m boarding a flight back to San Francisco. Wayne and I had a great time in NYC and I promise more details about it after I get home, unpack, and settle in. I didn’t win the Beard Award, but we had a fantastic time regardless - it was a lot of fun to be part of the celebration. I thought while I’m in transit I’d share a post I wrote before I left - a fun twist on lasagna.
Cracker Lasagna Recipe
The next time you are in the mood for something creamy, rich, terribly decadent and uncompromisingly delicious - without it being a complete nutritional train wreck, this is your recipe. Imagine a lasagna, but instead of using pasta noodles, I used crispy, whole-grain crackers. Most people use pound after pound of beef and/or sausage, and then more beef (which as you all know, isn’t my thing anyway). Instead, I pureed cottage cheese (which gets silky smooth), and thinned it out with a bit of milk and a couple eggs - some chopped mushrooms and spinach were part of the plan as well. Flash forward thirty minutes and out of the oven comes a beautiful, golden-topped pan of something that is lasagna-esque in nature, or close enough. And though it might sound a tad offbeat, it’s great.
Why this recipe, why now? It does seem like the perfect cold weather recipe, doesn’t it. Something perfect for a blustery night. I should mention that Wayne has been running long, long distances lately (he’s running a marathon later this summer), and because I’ve been finding him foraging for anything edible in the kitchen after he gets back, I’ve been trying to keep hearty, filling, yet relatively healthy leftovers around for him. This was one of my experiments.
Cracker Lasagna Recipe
This is the onions and mushrooms in the skillet, just before I pull it off the heat add the spinach.
Cracker Lasagna Recipe
Here’s a shot of the type of cracker I used. As I mention in the headnotes, it’s important to choose a sturdy cracker, one that won’t completely disintegrate on you when you soak them.
Cracker Lasagna Recipe
A few important head notes: when you go to place the baking dish in the oven, you might worry that things look are a little on the runny/liquid side. It’s ok - the crackers continue to absorb and swell though out the baking process, and the cottage cheese mixture will set up nicely due to the eggs. When choosing a type of cracker to use, hoosing go for sturdy ones, a cracker that can stand up to ten minutes of soaking without going to mush on you - I included a photo of the crackers I used up above, I suspect Ak-Mak would be a good choice as well (Trader Joe’s, Whole Foods). Also, don’t worry if your crackers are the exact dimension I call for in the recipe, just use enough to construct three layers in whatever pan you are using. Prepping all your ingredients beforehand is helpful here - chop your spinach and onions, etc. Things will go more smoothly. And lastly, I can’t help but think that some shredded gruyere would right at home on top of this.
1 1/2 cups cottage cheese
1 cup milk
2 large eggs
scant 1/2 teaspoon fine grain sea salt
splash of olive oil
1 medium onion, chopped
1 shallot, chopped (optional)
1/4 pound brown mushrooms (about 12 medium), brushed clean and chopped
pinch of fresh thyme (optional)
2 big handfuls of spinach, washed and chopped
18 2 x 4 - inch crispy crackers (see head notes)
9 - inch round baking dish, or an 8x8 baking pan will work as well
Preheat oven to 400F degrees with rack in the middle. Oil your baking dish and set aside.
Using a hand blender (or food processor or regular blend) puree the cottage cheese, milk, eggs, and salt until smooth. Line a separate deep dish or baking pan with the crackers and cover with 1 1/2 cups of the cottage cheese mixture, reserving the rest for later use. Let the crackers soak for about 10 minutes - long enough for them to soften a bit, but not long enough for them to loose all their structure
In the meantime, in a large skillet over high heat, cook the onion and shallot in a splash of olive oil along with a pinch of salt. Cook for a couple minutes, until they begin to soften up a bit. Stir in the mushrooms, and cook until they release their liquid and start to brown, another 5 minutes or so - stirring once or twice along the way. Remove from heat and stir in the spinach. Combine with the remaining cottage cheese mixture.
Arrange about 1/3 of the soaked crackers in a single layer in the bottom of prepared pan - I break up the crackers a bit to make things fit. I should mention things are much easier if you’re using a square pan. Ladle 1/3 of the spinach mushroom mixture over the first layer of crackers. Add another layer of crackers, another 1/3 of the mushroom mixture, a final layer of crackers and the remaining mushrooms - three layers total. Place in oven for about 30 minutes or until top is golden (edges golden). Remove and cool for 15-20 minutes - this helps everything set up nicely. Serve warm or at room temperature.
Makes about 8 - 10 servings.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/chopped-miso-salad-recipe.html
Chopped Miso Salad Recipe
I used Westbrae Natural Organic Mellow Brown Rice Miso for the dressing. If you like the flavor of sesame oil - go ahead and add it to your dressing in fact you can go ahead and add it “to taste” - although sometimes I like to go a bit more neutral and skip rhe sesame oil altogether. I also had two small heads of little gem lettuce so I threw them in here as well. You can use any kind of extra-firm tofu you like here - this salad works well with baked tofu or plain. Tofu cooked in a skillet for a few minutes to take on some color is great - I cheated a bit and used Soy Deli baked tofu (savory) for the salad pictured up above.
1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt
2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons brown sugar (or honey or agave)
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)
1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu (see headnotes), room temperature
Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.
Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.
Serves 3 - 4 as a main dish, 6 - 8 as a side.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/lemony-chickpea-stirfry-recipe.html
Lemony Chickpea Stir-fry Recipe
I used Soy Deli Savory Organic Tofu here, but plain is fine too.
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/print/slurptastic-herb-noodles-recipe.html
Slurp-tastic Herb Noodles Recipe
I used Cipriani’s extra-thin spinach tagliolini here, but many thin pastas could be substituted. Just try to imagine if it would go with a nice, hearty, spicy curry -some pasta will work better than others.
4 ounces thin, dried spinach pasta (thin)
1 cup coconut milk (light is fine)
scant 1 tablespoon green or yellow curry paste
1 1/2 cups lightly flavored vegetable broth
~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
6 ounces tofu, cut into small cubes or pieces
1/4 cup chives, minced
1/3 cup cilantro, chopped
1/4 cup basil, chopped just before using
pinch of crushed red chile peppers
Bring a large pot of water to a rolling boil. This is eventually going to be the pot you cook the pasta in.
In a separate large, thick-bottomed pot, bring 1/4 cup of the coconut milk to a simmer, mash and stir the curry paste into the coconut milk so there are no lumps. Now add the rest of the coconut milk and the vegetable broth and bring to a boil, reduce heat to a simmer and stir in the tofu. Taste and decide if you need to add more curry paste or salt - if you do want to add more curry paste at this point, make a slurry by combining the additional curry paste and a bit of the broth, working any lumps out - add this to the pot.
Back at the pasta pot, salt the water generously and cook the pasta per package instructions. Drain.
Just before serving stir the chives, cilantro, and basil into the curry pot. To serve, place a nice helping of noodles in the center of each bowl and finish with a ladle of the curry and tofu along with a tiny pinch of crushed red chile peppers.
Serves 2 to 4.
101 Cookbooks http://www.101cookbooks.com/