Hungry Crustaceans Eat Climate Change Experiment
Posted by samzenpus on Thursday March 26, @02:17PM
from the circle-of-life dept.<<<
I love the report, poor gore, they eat his experiments and every big meeting he plans, gets frozen out....LOL
http://www.fda.gov/oc/po/firmrecalls/torres203_09.html
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Torres Hillsdale Country Cheese LLC Expands the Recall of Asadero and Oaxaca Cheeses due to Possible Listeria Contamination
Contact:
Salvador Torres, Manager
517-368-5990
FOR IMMEDIATE RELEASE — March 23, 2009 — Torres Hillsdale Country Cheese of Reading, Michigan is expanding the recall of Asadero and Oaxaca soft Mexican-style cheeses due to potential Listeria contamination.
Consumption of food contaminated with Listeria monocytogenes can cause Listeriosis, an uncommon but potentially fatal disease. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths. The very young, the pregnant, the elderly and persons with compromised immune systems are the most susceptible to infection. People experiencing these problems should seek immediate medical attention.
Products were distributed to the following states: Illinois, Indiana, Michigan, Georgia, Tennessee, Kentucky, North Carolina, South Carolina, Ohio, Wisconsin, New Jersey, Pennsylvania, Florida, and Alabama.
A routine sample of Asadero cheese, taken by an inspector from the Michigan Department of Agriculture’s Food and Dairy Division on February 23, 2009, was subsequently tested by the Michigan Department of Agriculture Laboratory and discovered to be contaminated with Listeria monocytogenes.
The recalled Asadero and Oaxaca cheese products were distributed to retails stores and delis in 10 lb balls, 16- and 12 oz plastic packages, sold under the name “Aguas Calientes”. Product was also sold in 6 lb blocks shrink-wrapped in clear plastic, under the name “El Jaliciense”. Packaging may also include a label with the name “Torres Hillsdale Country Cheese LLC”.
The recall encompasses all productions dates between August 1, 2008 (expiration date 10/29/2008) and February 27, 2009 (expiration date 5/10/2009).
No illnesses have been reported to date in connection with the recalled products.
Consumers and retailers are urged to return all unused recalled product to the manufacturer.
Consumers with questions may contact Salvador Torres, Manager, Torres Hillsdale Country Cheese LLC at 517-368-5990.
#
RSS Feed for FDA Recalls Information [what’s this?]
HEPATITIS B AND C, HIV, COLONOSCOPY - UNITED STATES OF AMERICA: (TENNESSEE
FLORIDA & GEORGIA), ALERT
**************************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri 27 Mar 2009
Source: msnbc Health, Associated Press report [edited]
http://www.msnbc.msn.com/id/29916792/
10 colonoscopy patients have hepatitis
VA spokeswoman Katie Roberts said Friday [27 Mar 2009] that 4
Tennessee patients have tested positive for hepatitis B. A total of 6
have tested positive for hepatitis C, a potentially life-threatening
form of the viral infection that can cause permanent liver damage.
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[The 10 identified hepatitis patients seem to have contracted
infection during examination by colonoscopy at the VA hospital in
Tennessee. The faulty procedure (inadequate sterilization of
equipment) seems to have been followed at the other 2 hospsitals,
although cases of hepatitis have not yet been reported. Blood-borne
transmission of infection should not be an accompaniment of any
hospital procedure. The precise number of patients exposed at each
hospital has not been disclosed. Further information would be
appreciated.
The HealthMap/ProMED-mail interactive map of the USA at:
http://healthmap.org/promed/en?v=40,-97.6,4 can be used to locate
the states of Tennessee and Georgia. - Mod.CP]
[The Miami VA notified about 3260 patients who received colonoscopies
between May 2004 and March 12 of this year [2009] that they may have
been exposed to hepatitis B, hepatitis C or HIV. It has suspended
colonoscopies. At the Murfreesboro hospital, 6400 veterans might have
been exposed, according to the VA. At the Augusta, Ga., VA hospital,
1100 veterans might have been exposed.
http://www.miamiherald.com/news/5min/story/971896.html
- Mod.JW]
[see also:
2008
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/Lazio_Rome/zucc_marin.html
Marinated Zucchini, Roman Style
The presence of mint hints at Roman cooking. Roman zucchini is slightly less watery than other varieties which makes good marinating. Be sure to use firm and small zucchini.
* 1/4 cup olive oil
* 2 1/2 tablespoons lemon juice
* 2 large cloves garlic, minced
* 1/2 teaspoon fresh mint, minced
* Salt to taste
* Freshly milled black pepper to taste
* 2 pounds SMALL zucchini, cut into 1/4 thick julienne
Method
Whisk together olive oil, lemon juice, garlic, parsley, mint, salt and pepper. This is the marinade.
Steam the julienned zucchini for about 4 minutes. Be careful to not let the zucchini get mushy. Drain and transfer to a salad bowl and pour marinade over them.
Gently turn to mix. Gently, gently.
Marinate for one hour.
Serves: 4 - 6
Contributor: two blonde ladies
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/zucpastumbria.html
Pasta with Zucchini (Maccheroni alle zucchine)
Start with the biggest macaroni elbows you can find, if you can’t find the big ones, use rigatoni or shells.
.
* 1/3 pound large pasta (see note above)
* 2 zucchini
* 2 garlic cloves, thinly sliced
* 3/4 cup ‘dead ripe’ plum or cherry tomatoes
* 2 tablespoons fresh basil leaves, sliced
* 3 - 4 tablespoons extra virgin olive oil
* 1 tablespoon salt
METHOD
Cut zucchini lengthwise. Salt, coat with oil then broil, grill or bake until brown. (Can be done ahead.) When ready to use, cut into 1 “ pieces.
Slice tomatoes. If very juicy , squeeze juice out and then slice. Ripe is more important than breed.
Cook pasta in large pot with abundant salted boiling water, about 12 minutes for large pasta.
Heat heavy skillet, large enough to hold pasta. Put in 1 tablespoon oil. Toss in zucchini and garlic slices. Cook over medium heat, stirring occasionally, to brown garlic. Don’t burn the garlic!
Stir in basil and tomatoes. Cook until tomato skins start to wrinkle —they do not really cook in this recipe.
Check for seasoning. It should be slightly salty to blend with pasta. Turn off heat.
When pasta is cooked (just until it doesn’t crunch when bitten) drain it - not too dry- toss into skillet and stir to mix. Add another tablespoon oil and stir to blend.
Don’t add cheese!
Serves: 2-3 as first course
Contributor: Judith Greenwood
back to main pasta page back to zucchini article - more recipes
Judith tells us that it is the nutty browned flavor of the zucchini that we are after. Browned is not burnt!
Mac and Texas Cheeses with Roasted Chiles
“Eating mac and cheese is about as good as getting a big hug from your favorite grandma - it just makes you feel happy inside.” Grady Spears
* 4 poblano chiles
* 1 cup plus 1 tablespoon unsalted butter
* 2 cups heavy whipping cream
* 1 cup milk
* 1/2 cup all-purpose flour
* 3 cups grated caciotta or monterey jack cheese
* 1 cup goat cheese
* Kosher salt
* 1 1/2 pounds cooked macaroni
* 1 cup seasoned bread crumbs
* 2 cups grated asiago or parmesan cheese
Method
Roasted Chiles:
Preheat the oven to 500°F. Place the chiles on a greased baking sheet and cook, using tongs to turn the chiles after about 8 to 10 minutes, so that they blacken evenly on all sides. When blackened, remove from the oven and seal t the chiles inside plastic bags for 10 minutes. Remove the chiles from the bags and slip off the blistered skins. When cooled, remove the seeds and stems and cut into strips.
Mac and Cheese:
Lower the oven temperature to 375°F. Using 1 tablespoon of the butter, grease a medium casserole dish and set aside.
In a saucepan, heat he cream and milk over medium-high heat. In a separate saucepan, melt the remaining butter over medium heat. Whisk the flour into the melted butter, stirring over medium heat for approximately 1 minute. Slowly pour in the heated whipping cream, whisking the mixture until it thickens. Remove the saucepan from the heat and stir in the caciotta and goat cheese. Season with salt and set aside. In a large mixing bowl combine the macaroni, cream mixture, and green chiles, mixing gently until well combined. Pour the macaroni into the greased baking dish and evenly spread the bread crumbs and grated asiago cheese over the top. Bake for 50 to 60 minutes, or until top is browned.
Serves 6 - 8
Reprinted with permission from © Grady Spears and June Naylor, The Texas Cowboy Kitchen, published by Andrew McMeel click for book review and more recipes
more chef and cookbook recipes
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/Macaroni_salad_2.html
Sunday Best Macaroni Salad
A delicious mixed salad for any day as well as Sunday.
* 4 cup cooked macaroni
* 1 1/2 cups cooked peas
* 1 small onion, diced
* 4 hard boiled eggs, cubed
* 1/2 cup chopped green pepper
* 1 1/2 cups cheese, shredded
* 1 1/2 cups ham, small dice
* 1/4 cup pickle relish (or sub. 3 tablespoons yellow mustard)
* 1/2 teaspoon black pepper
* 1 1/2- 2 cups mayonnaise
METHOD
Combine all ingredients and mix well. Start by using 1 - 1/2 cups mayo and add more if needed. Refrigerate until ready to use.
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/sweetpotlasagna.html
Lasagna with Sweet Potato and Pumpkin
This lasagnarecipe calls for pumpkin and curry. Curry is not an Italian staple, but the use of pumpkin is common in the northern part of Italy. This is a very happy marriage, reflecting today’s worldwide good fortune.
* 1 tablespoon olive oil
* 1/2 cup lean bacon pieces
* 1 onion, finely chopped
* 400g (3/4 pound) sweet potato cut in 1/2 inch dice
* 400g (3/4 pound) pumpkin cut in 1/2 inch dice
* 2 cups water
* 3/4 cup pureed pumpkin or one packet of pumpkin soup mix or 1 can of pumpkin condensed soup
* 1 teaspoon curry powder
* 2 tablespoons of chopped fresh herbs (coriander, thyme, oregano or sage e.g.)
* Salt and pepper to taste
* 1/2 cup lite coconut cream
* 1 cup milk
* 1 dessertspoon corn flour
* 12 instant lasagna noodles (3/4 pound)
* 1/2 - 3/4 cup gruyere cheese, grated
METHOD
Place olive oil into a large pot and cook bacon, onion, sweet potato and pumpkin. Stir over a low heat for approximately four minutes, stirring constantly.
Add 1 cup of water and simmer for a further 4 minutes.
Add either puree, soup, or packet of soup powder and remaining water.
Add curry powder, together with chopped herbs.Add coconut cream and seasoning to taste.
Lastly, add milk, mixed with cornflour. Simmer altogether for four minutes. Remove from heat.
Preheat oven to 185° C or 375° F.
Place a thin layer of sauce into bottom of oven proof dish sprayed with lite cooking spray. Add a layer of lasagna noodles then a layer of sauce. Repeat until ingredients are used, finishing with a layer of sauce. Sprinkle with grated cheese, and bake in preheated 185° C or 375° F oven for forty minutes.
Contributor: Margaret E. Walker
http://www.inmamaskitchen.com/RECIPES/Japanese_Recipes/cold_somen.html
Japanese Cold Somen Noodles
For dipping sauce
* 2 cups unseasoned dashi (Japanese soup stock)
* 5 tablespoons Japanese light soy sauce
* 3 tablespoons sugar
* 2 tablespoons mirin (Japanese sweet rice wine)
* 1 1/2 tablespoons shoyu (Japanese soy sauce)
For somen
* 3 bundles somen (thin white wheat noodles),
* Accompaniments: finely grated peeled fresh ginger, minced scallion, shredded fresh shiso leaves,sesame seeds
Method
Dipping sauce: Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
Somen: Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by taste. If noodles are not tender, add 1 cup more water and return water to a boil.
Drain in a colander, running cold water over noodles to rapidly stop cooking.
Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce. This is best done with chopsticks.
Contributor: Shin Suzuki
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/Sicilian_pasta_salad.html
Sicilian Pasta Salad
“I once invited a family that came from Syria, and was told they were not big pasta eaters, but they enjoyed it so much that they called me the next week to get the recipe!!!” Lucia
* 3 cloves garlic, finely chopped
* 1 cup basil, chopped
* 1/2 cup extra virgin olive oil
* 3 medium red, ripe tomatoes
* 1 pound pasta (see note below)
METHOD
Combine garlic, basil and oil in a container. Let rest for at least 30 minutes to infuse the oil.
Start water for pasta. While pasta cooks, chop up tomatoes, (do not peel) and combine with garlic and basil. Season the sauce with salt and pepper.
I usually do not drain the pasta, I just take it out of the water with a fork or a slotted spoon, and drop it in the sauce. Let it sit for 3 to 5 minutes and serve. This is good hot, warm and cold. If you go light on the olive oil it is also a very light dietetic dish. I hope you enjoy it!
Serves: 4
Contributor: Lucia Russo
“I have made this pasta with fettuccine, tagliatelle and spaghetti if I am serving it hot. If I am making it for a barbecue and it will be served at room temperature, I like using a cut like penne rigate or a mini penne rigate because they hold their shape even hours after they are cooked.” Lucia Russo
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/penne_veg_goat.html
Penne Pasta with Roasted Veggies and Goat Cheese
“Carb angst? Toss the veggies with the goat cheese and forget the pasta. Try a drizzle of balsamic glaze over all - you won’t miss the noodles at all.” From Culinary Confessions of the PTA Divas
* 1 red bell pepper, seeded and cut into 1-inch squares
* 1 medium eggplant, cubed
* 2 yellow squash, cubed
* 2 zucchini, cubed
* 1 small onion, coarsely chopped
* 8 garlic cloves, peeled
* Coarse salt and cracked black pepper, to taste
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 6 tablespoons extra-virgin olive oil, divided
* 1/2 cup dry white wine
* 1 pound penne pasta, prepared according to package directions
* 2 cups crumbled goat cheese
* 2 tablespoons fresh lemon juice
* 1/4 cup pine nuts, toasted (optional)
* 12 fresh basil leaves, roughly torn (optional)
METHOD
Preheat the oven to 400°.
In a roasting pan, toss together the bell pepper, eggplant, yellow squash, zucchini, onion, and whole garlic cloves. Season with salt and pepper to taste. Mix in the oregano and basil. Add 4 tablespoons of olive oil, then wine, and stir. Bake at 400° until tender, about 30 minutes, stirring once or twice.
Toss the cooked pasta with the remaining 2 tablespoons of olive oil. Add the goat cheese, stirring well. Stir in the lemon juice.
Remove roasted veggies from the oven and toss with the pasta. Taste and adjust the seasoning if necessary.
Garnish with toasted pine nuts and fresh torn basil if desired.
Serves: 8
Reprinted with permission from© Hodges, Anne-Marie, Culinary Confessions of the PTA Divas, published by Menasha Ridge Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/fruits_and_veggies.html/zucchine_agrodolce.html
Zucchine in Agrodolce (Zucchini in Sweet-Sour Sauce)
Sicilians love agrodolce or sweet and sour sauce. If garlic burns it tastes bitter. This is a sweet-sour taste and bitter, burnt garlic will not enhance the finished dish.
* 1/2 cup oil
* 2 cloves garlic
* 2 pounds zucchini
* 2 teaspoons sugar
* 1 tablespoon mint, minced
* 1/4 cup golden raisins
* 1/2 cup vinegar
METHOD
Heat oil in large, heavy skillet over medium heat. Put in garlic cloves and cook until golden-brown. Do not burn. Lower heat if necessary. Remove when golden-brown.
Using a fork, score the sides of the zucchini. Cut into rounds that are 1/2 inch thick.
Turn up heat under oil. Let become very hot. Fry zucchini rounds until golden, turning once. Set aside when finished. It is important to work in batches, so pan heat is not lowered too much.
When all zucchini are sautéed, return them to the pan. Sprinkle with sugar and mint leaves. Sprinkle in raisins.
Stir to combine well, and sprinkle vinegar over all.
Marinating helps this recipe, and it is very good the next day.
Serves: 4
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zucc_fry_beer.html
Zucchini Fried in Beer Batter
A wonderful batter for many fried foods.
* 6 medium zucchini
* 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 tablespoons vegetable oil
* 3/4 cup beer
* Vegetable oil for frying
Method
In a food processor fitted with steel blade or with a trusty fork and great wrist power, mix together flour, baking powder, and salt. When mixed, stir in the oil and beer and mix well. Set aside for about 15 to 20 minutes.
Heat a heavy-bottomed saute pan. When hot, but not at the smoking point, add oil.
Working in batches (do not crowd the pan) coat zucchini in the batter, then gently lower into the hot oil. Work in a single layer only. Fry until golden on both sides, turning once. Remove with a slotted spoon, ago9ving a minute to drip out over pan and place on paper towels to drain completely. Repeat until all zucchini is used up.
You can keep the zucchini warm in a 200° F oven while you work. Or send them to the table where they will be snatched up in a flash.
Serves: 6
Contributor Tony Parigi
http://www.inmamaskitchen.com/RECIPES/RECIPES/fruits_and_veggies.html/redpeppersstuffed.html
Stuffed Red Peppers
These red peppers are stuffed with egg white and zucchini. They are a healthy choice for any meal.
* 4 medium red bell peppers
* 2 medium zucchini, sliced in thin rounds
* 1/4 cup extra virgin olive oil
* 1 tablespoon garlic, minced
* 1/3 cup unflavored bread crumbs
* 4 ounces Swiss cheese, in 1/2 inch cubes
* Whites of 2 hard boiled eggs, chopped (yolks discarded)
METHOD
Preheat oven to 400°F.
Slice peppers in half lengthwise. Remove seeds and white core.
In medium bowl, mix zucchini, olive oil, garlic and bread crumbs. Mix well. Add Swiss cheese and chopped egg, and toss gently.
Oil baking dish. Stuff peppers, mounding in the centers.
Bake in upper third of preheated 400°F oven until pepper feels tender to the fork and stuffing is browned. (about 45 minutes).
Serves 4 - 6
Contributor: Al Viola
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/barley/bar_salame_zucc.html
Barley Salad with Zucchini, Red Pepper and Salame
You need chunks of salami for this recipes, so buy a whole salame in your favorite Italian store.
* 2 cups cooked barley
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 zucchini, diced
* 1 red bell pepper, diced
* 1 cup cooked garbanzo beans
* 4 ounces salame diced
* Grated zest of 1 lemon
* Salt and freshly ground black pepper to taste
* 1/4 cup parsley, minced
* 1/4 cup extra-virgin olive oil
* 2 tablespoons white wine vinegar
Method
Heat three tablespoons oil in a large saute pan. Stir in garlic, zucchini, red bell pepper and cook, stirring, for 2 minutes. This is just to take the edge off the vegetables. Set aside to cool.
Mix together lemon zest, salt and pepper, parsley, 1/4 cup oil and vinegar. Whisk to lightly emulsify.
Combine cooked barley and garbanzo beans. When zucchini mixture is cooled, add to barley and mix well. Keeping a few salame chunks aside to garnish top, add salame. Pour dressing over all and mix with a fork to combine. Top with the salame cubes.
Serves: 4 - 6
Contributor: Francesca Rossi
http://www.inmamaskitchen.com/RECIPES/RECIPES/mexican_food_cooking/calabacitas_baked.html
Calabacitas - Baked Mexican Zucchini
* 4 zucchini or yellow squash, sliced
* 1 large onion, chopped
* 3 tablespoons vegetable oil
* 2 cloves garlic, put through garlic press or finely minced
* 1 ( 4 ounce) can chopped green chili
* 1 ( 16 ounce) can whole kernel corn
* 1 cup grated cheddar cheese
Method
Preheat oven to 400°F.
Heat oil in heavy-bottomed saute pan. Put in onion and cook until translucent, but not browned. Remove with slotted spoon and set aside. Saute’ squash slices in batches so the pan does not get overcrowded, just until slightly tender, but never soft. Stir in garlic, chiles, corn and cheese. Stir to combine well.
Pour mixture in buttered 1- quart casserole and bake in preheated 400°F oven for 20 minutes.
Contributor: Helen Rodriguez
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/squash_DEEN.html
Spinach-Stuffed Squash from Paula Deen
“Stuffed squash make a fantastic side for fall dinners. Serve with a roasted pork tenderloin or baked chicken.” Paula Deen
* 6 large yellow squash, halved lengthwise
* 2 tablespoons olive oil
* 3/4 teaspoon salt, divided
* 1/4 teaspoon ground black pepper
* 2 tablespoons butter
* 1/2 cup chopped onion
* One 10-ounce package frozen chopped spinach, thawed and squeezed dry
* 1 cup chicken flavored stuffing mix
* 1 cup shredded Cheddar cheese
* 1/2 cup sour cream e and font
Method
Preheat oven to 400°F.
Brush cut side of squash with olive oil; sprinkle with 1/4 teaspoon salt, and the pepper. Place squash, cut side down, on a rimmed baking sheet. Bake 15 minutes, or until tender. Scoop out pup, keeping shells intact: reserve pulp.
Reduce heat to 350°F. In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes, or until tender. Stir in spinach and squash pulp; cook 3 to 4 minutes, or until all liquid is absorbed. Remove from heat; stir in stuffing mix, cheese, sour cream, and remaining salt.
Spoon mixture evenly into squash shells. Place on the baking sheet, and bake 15 to 20 minutes, or until heated through. Serve immediately.
Serves: 12
Recipe printed with permission from © Paula Deen Enterprises, Paula Deen’s 2009 Calendar, published by Random House. Click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/sorgbakedbeans.html
Sorghum Baked Beans
When we make this recipe for sorghum baked beans, we always used leftover cooked beans. In southern cooking there always seems to be leftover beans. If you don’t want to do that, you can use canned beans.
* 2 cups cooked navy or great northern beans
* 5 slices bacon
* 1 onion, chopped
* 3 tablespoons catsup
* 1 teaspoon prepared mustard
* 1/2 cup sorghum molasses
* 1/4 cup water
METHOD
Preheat oven to 350°F.
Fry the bacon until done, but not crisp. Cut into small pieces.
Finely chop the onion.
Place bacon, onion, and remaining ingredients into a medium casserole. Stir well to mix.
Cover and bake in preheated 350°F oven for twenty minutes.
After 20 minutes, reduce heat to 250°F, and cook for two hours.
Serves: 4
recipe from www.inmamaskitchen.com
Contributor: Cliff Lowe
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/Wheat_Berry_Salad.html
Wheat Berry Salad
This is one of our star party dishes. If you make it the day before, however, please add a little fresh orange juice at the last minute. Citrus loses its zip rapidly.
* 1 cup wheat berries
* 1 teaspoon fennel seed
* 1 teaspoon cumin seed
* 1/2 cup raisins, soaked in orange juice
* 1/4 cup dried cranberry, soaked in water
* 1 fennel bulb, chopped in 1/2 inch pieces
* 1 medium zucchini, grated
* 3 scallions chopped
* 1/4 cup minced parsley
* 1/3 cup pecans, toasted and chopped
* 1 Winesap or other sweet apple, chopped in 1/2 inch pieces
* Juice of one orange
VINAIGRETTE
* 1/4 teaspoon powdered cumin
* 1/2 teaspoon salt
* 2 tablespoons red wine vinegar
* Juice of 1 orange
* Grated zest of 1 large orange
* Grated zest of 1 lemon
* 6 tablespoons extra virgin olive oil
METHOD
Soak wheat berries overnight. Remove from soaking water when ready to cook.
Bring 3 1/2 cups water to a boil. Add wheat berries, fennel seed and cumin seed. Cook for 2 1/2 to three hours. The berries will break open when they are close to tender.
While wheat is cooking, prepare vinaigrette. Whisk cumin and salt with vinegar. Add orange juice, lemon and orange zests and olive oil. Whisk to ablend. Set aside.
Half an hour before wheat is finished, put raisins and dried cranberries in water to soak.
Mix together fennel, zucchini, scallions, parsley and pecans. Set aside.
Chop apples and toss immediately with orange juice. This will prevent oxidation, and will give them extra sweetness.
When wheat berries are cooked, drain off extra liquid, and put in serving bowl. Dress with vinaigrette while still warm. Remove raisins and cranberries from soaking liquids and pat dry. Add with all other ingredients to wheat berries, and toss well.
Serves 6 - 8.
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/Southern_Red_Rice.html
Southern Red Rice
This is Wayne’s adaptation of his grandmother’s recipe. She would have had to stew the tomatoes herself.
* 5 strips bacon
* 1 large onion chopped
* 1 small green pepper chopped
* 2 small cans stewed tomatoes
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 4 cups cooked long-grain rice
METHOD
Cook bacon in skillet until crisp. Drain on paper towels. Pour out all but 2 tablespoons bacon fat.
Cook onion and green pepper in the 2 tablespoons bacon fat. When onions are soft, add stewed tomatoes, black pepper and garlic powder. Cook over medium heat for ten minutes to reduce the tomatoes.
When tomatoes have thickened, pour over cooked long grain rice.
Serves 4 - 6
recipe from www.inmamaskitchen.com
Contributor: Wayne Ferrell for Elizabeth Smith
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/RISOTTO/pump_ham.html
Pumpkin Risotto with Ham
Great for holiday leftovers.
* 2 cups fresh pumpkin, peeled and cut into 1/2-inch cubes
* 5 - 6 cups chicken broth (may have leftover broth, but be prepared)
* 1 tablespoon extra-virgin olive oil
* 2 cups onion, finely chopped
* 1 large clove garlic, minced
* 1 cup uncooked Arborio or Carnaroli rice
* 1/4 cup dry white wine
* 2 tablespoons romano or Parmigiano cheese, freshly grated
* 2 tablespoons fresh parsley, minced
* Salt and freshly milled pepper, to taste
* 1/2 - 1 cup lean ham, finely sliced and cut in bite-sized pieces
Method
In a vegetable steamer, cook the pumpkin pieces for about 15 minutes or until tender. Remove and set aside.
Meanwhile, in a medium saucepan, bring chicken broth to a simmer but do not boil. Keep warm, covered, over the lowest heat. Liquid used in risotto must always be warm.
Warm the olive oil in a heavy-bottomed stock pot or Dutch oven over medium-high heat until hot. Stir in the onion and garlic and saute until tender but not browned, about 5 minutes. Add the rice and stir until toasted and opaque, 3 to 4 minutes. A wooden spoon works best for stirring. Add the wine and 1/2 cup of the broth and continue to cook until the liquid is nearly absorbed, stirring like one possessed. Stirring breaks down the starch which gives the creaminess to risotto.
Continue to add the warm broth about a half-cup at a time, stirring with each addition. Continue to cook, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over). Be sure to stir and stir and then stir some more. It’s fun!
Stir in the steamed pumpkin and cook for a few minutes just to heat the pumpkin. Remove from the heat and stir in the grated cheese, parsley and ham. Taste for seasoning and adjust the salt. Give a few twists of the pepper mill. Serve immediately with a bowl of freshly grated cheese on the table so diners can suit their own taste.
Serves: 4 - 6
Contributor: pat ciesla
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/mufullaq.html
Mufallaq
Mufallaq is another of the wonderful Saudi Arabian recipes that combines meat and grain in one lovely stew.
* 3 cups crushed wheat
* 4 cups water
* 2 tablespoons oil or shortening
* 1 pound lamb or beef cut into large chunks
* 2 large tomatoes, chopped
* Salt and pepper to taste
* 2 onions, chopped
METHOD
Wash wheat and soak for two hours in water to cover.
Brown meat in oil or shortening. When browned, stir in chopped tomato, salt, pepper and 1 cup water. Simmer until meat is tender and set aside.
Drain wheat and fry gently in oil or shortening in a separate skillet large enough to hold all ingredients. Cook, stirring, until grain begins to turn color. Add meat mixture and the remaining 3 cups water, cover, and cook until all water is almost absorbed and the wheat is fluffy.
Fry onion and place it in a depression in center of wheat. Cover and allow to steam over a very low flame for about 1 hour. Stir onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.
Serves: 4 - 6
Contributor: Elinoar Moore
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/fried_rice_two.html
Susie’s Fried Rice
“This was, and remains, my absolute favorite, if-I-were-on-death-row-and-had-to-choose-a-last-meal dish. So enamored was I, I would fill my dinner plate with it greedily and half way through, get up to refill the plate out of fear someone else would want seconds.” Tamra Carraway
* 1 pound bacon
* 3 cups of cooked white rice
* 1 bell pepper, chopped
* 3 green onions, chopped
* 4 tablespoons Worcestershire sauce
* 6 tablespoons soy sauce
METHOD
Cut bacon into small bits, fry and drain, setting aside 2 tablespoons of the fat.
In same pan, on low-medium heat, sear bell pepper. In three minutes, add the green onions.
Add rice and reserved bacon to skillet. Add reserved bacon fat, Worcestershire and soy sauce.
Adjust to taste.
Serves: 4
Recipe from www.inmamaskitchen.com
Contributor: Tamra Carraway
Moroccan Squash Tagine with Couscous (Vegetarian)
* 3 tablespoons olive oil
* 2 onions, chopped (about 4 cups)
* 4 garlic cloves, sliced
* 1-1/2 pounds organic squash, skin on, cut into large chunks (see note )
* 2 large carrots, cut in 2-inch sticks (about 4 cups)
* 8 small red potatoes, halved
* 1 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 tablespoon kosher salt, plus more to taste
* 6 tomatoes, roughly chopped
* 1/2 pound fresh fava beans or frozen lima beans
* One 14 ounce can chickpeas, drained
* 1 quart vegetable stock
* Pinch of saffron steeped in 1/4 cup warm water
* 1/4 cup roughly chopped fresh flat-leaf parsley
* Juice of 1 lemon
* Freshly ground black pepper
* Harissa to taste
* 1 pound couscous, cooked according to package directions
METHOD
Heat the oil in a Dutch oven, add the onions, garlic, pumpkin, carrots, potatoes, cumin, ginger, cinnamon, and salt. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices. Add the tomatoes; cook 3 minutes. Stir in the fava beans, chickpeas, stock, and saffron.
Bring the mixture to a boil. Lower heat to a simmer; cover and simmer 30 minutes. Finish by stirring in the parsley and lemon juice; season to taste with salt and pepper. Mix a small amount of broth with the harissa, and serve it on the side. Accompany with heaping plates of couscous.
Serves: 8
Recipe reprinted with permission from ©2006 Jay Weinstein, The Ethical Gourmet, published by Broadway Books. click for book review
recipe from www.inmamaskitchen.com
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/brown_rice_salad.html
Brown Rice Salad
Brown rice is wonderful as a salad rice. It absorbs dressing flavors without becoming saturated. Considering that it also offers increased nutrition, there seems no reason to hold back.
* 1 2/3 cups uncooked brown rice
* 2 1/2 cups water
* 1 cup low fat sour cream
* 1 tablespoon red wine vinegar
* 1 tablespoon fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 slices bacon
* 1 cup diced red bell pepper
* 1 cup chopped green onions
* 1/2 cup frozen green peas, thawed
* 1/4 cup toasted almond slices
* 2 tablespoons chopped cilantro
METHOD
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
In a medium bowl, mix the sour cream, red wine vinegar,
lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro.
Chill at least 1 hour before serving.
Serves: 8
Recipe from www.inmamaskitchen.com
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/RICE/brown_app_veg_salad.html
Brown Rice, Apple & Veggie Salad
Long-grain rice fluffs better than short-grain.
* 1 cup uncooked long-grain brown rice
* 1 crisp apple, such as a Gala or a Granny Smith
* 1/2 cup celery, finely sliced
* 1/2 cup red bell pepper, in fine julienne
* 1/3 cup toasted walnut pieces
* 1/4 cup scallions, thinly sliced with green tops
* 1/4 cup parsley, minced
* 3 tablespoons Champagne vinegar
* 1 tablespoon olive oil
Method
Bring two cups water to a boil. Season lightly with salt. When boiling, stir in rice. Immediately lower heat to a low simmer, cover, and cook without raising the lid for 50 minutes. When cooked, set aside to cool.
Core apple, then dice apple into 1/2” cubes. Toss together cooled rice, apple cubes, celery, julienned red pepper, walnuts, scallions and parsley.
Whisk together vinegar and oil until mixture emulsifies. Pour over salad and toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.
Serves: 6
Contributor: Rachel Levin
http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/irish_ap_bar.html
Irish Barley and Apple Pudding
This is a very old Irish recipe, one that sweetens the end of the meal and satisfies an empty stomach as well. Ireland was once a very poor country and devised simple measures for responding to hunger pangs.
o 1/2 cup pearl barley
o 1 1/4 cups water
o 1 1/2 pounds apples, peeled, cored and sliced
o 2 ounces sugar
o 2 - 3 tablespoons heavy cream
Method
Bring water to the boil. Stir in barley and apples. Reduce heat to medium-low, just to sustain a strong simmer, cover and cook until barley and apples are soft, about 45 minutes.
Pass through a food mill, or process in food processor. Return to the saucepan. Stir in sugar and lemon juice, and bring to the boil again. When boiling, immediately remove from heat. Set aside to cool slightly. When not piping hot, put into a graceful serving dish and chill.
Stir in cream and serve. You might want additional cream on the side for those who prefer a creamier mix.
Serves: 4
Contributor: Rose Murphy
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/AfricPilaf.html
African Pilaf (pilau)
Bill brought this pilaf back from a safari in Africa. You can see the Indian influence on African cooking.
* 2 medium tomatoes, sliced
* 1 medium onion, sliced and separated
* 3 tablespoons vinegar
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 2 pounds cubed pork or beef
* 2 minced green chilies
* 1 clove of garlic, minced
* 1 tablespoon curry powder
* 1 teaspoon turmeric
* 1 cup stock
* 11 ounces peas
* 2 medium carrots, cut in julienne strips
* 1 cup cooked rice
* 1/4 cup cilantro, chopped
METHOD
In a medium bowl, layer tomato and onion slices. Pour vinegar over layers, and sprinkle with sugar. Cover with plastic wrap and refrigerate.
Heat oil in Dutch oven. Working in two batches, brown the beef or pork with chili, garlic, curry and turmeric.
Add stock and simmer, covered, over medium heat until meat is done, about 1 1/2 to 2 hours.
Meanwhile combine peas and carrots and steam for about 20 minutes.
Divide ingredients on a large serving plate. Put rice on one section, peas and carrots on another, meat on a third, and marinated tomato/onion combination on a fourth. Garnish with cilantro and serve.
Serves: 6 - 8
Contributor: Bill Robinson
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/saudi_rice_lamb.html
Saliq - Arabian Lamb with rice
Saliq, also spelled selek is one of the most famous of Saudi dishes. Elinoar tells us that it must be cooked with cardamom
* 2 punds lamb cut into 1 inch cubes
* 3 medium onions, finely chopped
* 2 tablesppoons fresh cilantro, finely chopped
* Salt and pepper to taste
* 2 cups milk
* 2 cups rice
* 4 tablespoons butter, melted
METHOD
Simmer meat, onions, cilantro, salt and pepper in 1 cup water in a covered saucepan over low heat for one hour. Add water if pot dries. Remove meat, set aside in warm spot.
Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 15 minutes. Turn off heat and allow to steam 10 minutes longer.
Place rice on a large serving platter. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad.
Serves: 6
Contributor: Elinoar Moore
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zucFLOW_omelet.html
Zucchini Flower Omelet
Heaven on earth and very simple.
* 16 zucchini flowers
* 10 eggs
* 1/4 cup water
* Salt and freshly ground pepper
* 1 tablespooon butter
* 1 cup fresh goat cheese or fresh ricotta
* Fresh herbs, for garnish
Method
Wash the Zucchini flowers and pat dry
Beat together the eggs and water. Add the zucchini flowers to the egg mixture. Season with salt and pepper.
Melt the butter in a nonstick frying pan, and when piping hot add the zucchini-egg mixture. After a few minutes, when the eggs start setting, add the pieces of cheese all around. Continue to cook, but don’t let the omelet get dry. Stop the cooking when it is still a bit runny. Garnish with fresh herbs and serve immediately.
Serves: 4
Reprinted with permission from ©Mireille Guiliano, French Women Don’t Get Fat, published by Vintage click for review
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/ZC_mexali.html
Zucchini Mexicali
Part of Shari’s “Old-Fashioned” recipes that are pure comfort food.
* ¼ cup cooking oil
* 1 pound unpeeled zucchini, thinly slices (4 cups)
* 1 large carrot, coarsely shredded (1 cup)
* 1 green onion, chopped (1 cup)
* ¾ cup chopped celery
* ½ medium green pepper, cut into thin strips
* ½ teaspoon garlic salt
* ¼ teaspoon dried basil, crushed
* Dash pepper
* 1/3 cup taco sauce
* 2 teaspoons prepared mustard
* 2 medium tomatoes, cut into wedges
* Salt
Method
Heat cooking oil in a 10 inch skillet. Add zucchini, carrot, chopped onion, celery, green pepper. Toss to mix well. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetables. Add tomatoes wedges; cook, uncovered, 3 to 5 minutes or until heated through. Season with salt.
Makes 4-6 servings
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/crn_squa_panckes.html
Corn and Squash Pancakes with Fresh tomato Salsa
Note: Every summer I sign up for a season’s worth of fresh vegetables from a local CSA farm and this is one of the recipes I developed to use the bumper crop of squash.
For salsa:
* 2 cups diced red, ripe tomatoes
* 1 seeded and finely minced jalapeno pepper
* 1/4 cup minced fresh basil
* 1/4 cup finely chopped red onion
* salt and pepper to taste
For pancakes:
* 1 cup corn kernels cut from cob
* 2 cups shredded zucchini (or other summer squash) squeezed to remove excess moisture
* 2 tablespoon finely minced onion
* 1/4 cup finely diced green or red bell pepper
* 1 cup baking mix (like Bisquick)
* 2 eggs
* 1/4 teaspoon salt
* 1/4 cup water or milk
Method
In medium bowl mix together salsa ingredients and set aside to allow flavors to blend.
In large bowl mix together pancake ingredients, adding just enough milk and/or water to make a thin batter. (Amount may vary depending on moisture of vegetables)
Heat griddle over medium high heat and spray with cooking spray or brush on a thin coating of vegetable oil.
Pour about 1/3 cup of batter onto griddle for each pancake. Flip once when browned. Keep warm by covering with foil tent while cooking remainder.
Serve with salsa on the side.
Serves 4
Contributor: Diane Nemitz
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zuc_sausage.html
Quick Zucchini & Sausage
* 1 pound Italian Sausage
* 1 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 small onion,finely chopped
* 2 cups tomatoes, seeded & chopped
* 4 cups zucchini, thinly sliced on the diagonal
* 1 teaspoon lemon juice
* Salt to taste
* 1/4 teaspoon Tabasco
* 1/4 teaspoon oregano
* Freshly grated Parmigiano on side
Method
Slice sausage on the diagonal into 1/4 inch thick slices. They will resemble the zucchini this way, as well as cook faster. In a heavy bottomed saute pan, brown the sausage in the oil, tuning to brown each side.
Remove sausage and put on side. Put in garlic & onion and cook about 2 - 3minutes stirring often.
Return sausage to pan along with tomatoes, zucchini, salt, tabasco, lemon juice and oregano. Cook, uncovered, about 5-7 minutes until zucchini is just cooked.
Remove from heat and sprinkle individual servings with a healthy amount of Parmigiano cheese.
Contributor: Georgyn Marks
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/pancak_zucc.html
Zucchini Pancakes with Mint Chutney
* 3 cups shredded zucchini
* 1 cup all-purpose white flour
* 6 ounces Egg Beaters
* 3 tablespoons dried onions
* 1 teaspoon dried dill
* 2 cups water
* Salt to taste
Mint Chutney
* 1 cup fresh mint leaves, washed and dried
* 1 - 2 cloves garlic, peeled
* 1- 2 fresh green chilies, seeds removed
* 1 - 2 tablespoons yogurt
* Salt
Method
Chutney: Shred the mint leaves with the garlic and chilies, preferably in a food processor. Mix in the yogurt and add salt to taste. This will yield one small bowl
Combine all pancake ingredients. If the batter is too thick, add more water by spoonfuls. Use a nonstick frying pan and/or a little vegetable oil spray on the surface of a regular pan. Heat and spray the frying pan with vegetable oil. Ladle several tablespoons per pancake onto the pan. When the edges of the pancakes turn brown, they are ready to be flipped. Cook on other side for just a minute or so. Serve with the Mint chutney in a bowl on the side.
Serves: 4 - 6
Contributor: D. Bestis
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/pancak_zuc_matzo.html
Zucchini-Potato Matzoh Pancake
Grated zucchini is one of the baker’s best friend and it is happy to let other flavors dominate.
* 4 medium zucchini, coarsely grated
* 2 large potatoes, previously cooked, and mashed
* 3 eggs, lightly beaten
* 3/4 - 1 cup matzoh meal
* Salt & freshly milled black pepper to taste
Method
Combine all ingredients seasoning with salt and pepper to taste. Heat a lightly oiled griddle or heavy large fry pan and drop batter in by spoonfuls. Cook until brown, then turn to cook the other sides until both are golden-grown. This takes abou t3 - 4 minutes per side.
These can be served with almost any topping whether dairy, such as sour cream, or a sweet jam.
Yield: About 15 large pancakes. These can also be made smaller and served as appetizers.
Contributor: Leah Kaplan
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zuc_casser.html
Zucchini and Beef Casserole
Layer One
* 1 pound Lean ground beef
* Salt and freshly milled pepper to taste
* 1 - 2 cloves garlic, minced (according to preference)
Layer Two
* 4 cups water
* 1 teaspoon salt
* 3 pounds zucchini, chopped
* 1 can (4 ounces) chopped green chiles
* 1 medium onion, finely chopped
* 2 tablespoons butter
* 1 cup shredded cheddar cheese
Layer Three
* 2 eggs
* 2 cups ricotta cheese
* 2 teaspoons parsley, chopped
* 2 tablespoons freshly grated Parmesan cheese or grated Cheddar
Method
Layer one: Put ground beef, salt, pepper and garlic in a heavy-bottomed skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish.
Layer two : Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 4-8 minutes to the tenderness you like (some prefer soft, other al dente). Pour into a colander, and drain well.
Transfer squash back to the saucepan and mash with potato masher until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese.
Preheat oven to 350°F.
Layer Three: Put eggs into a medium sized bowl, and beat with a wire whisk or portable mixer until light. Fold in ricotta and parsley. Spoon over squash layer in the casserole.
Sprinkle casserole with your choice of Parmesan or cheddar cheese, and place on the center rack of the oven. Bake in preheated oven for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately.
Serves: 6
Contributor: Wayne Gregory
http://www.inmamaskitchen.com/RECIPES/RECIPES/mexican_food_cooking/relleno_calaba.html
Calabacitas con Queso Rellenos (Baby Squash and Cheese Rellenos)
* 2 tablespoons corn oil, or enough to coat pan
* 1/2 cup chopped yellow onion
* 2 tablespoons chopped garlic
* 1 1/2 cups diced zucchini or yellow squash
* 3/4 cup sweet corn kernels
* 4 tablespoons peeled, seeded, and diced Anaheim chiles
* 1/2 cup roughly chopped tomatoes
* Salt and pepper
* 1 1/2 cups crumbled queso fresco
* 4 poblano chiles, peeled and seeded
* 2 ounces fresh cilantro leaves
Method
Preheat oven to 400°F.
Heat the oil in a saute pan over medium-high heat. Add the onion, and saute for about 1 minute, until they just begin to soften. Add the garlic, zucchini, corn, and Anaheim chiles, and saute for 4 to 5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add the tomatoes and cook another 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper.
Let the mixture cool, then fold in 1 cup of the queso fresco. Stuff the rellenos and bake in the oven for about 10 minutes, until the rellenos are very hot in the center.
Remove from the oven, and sprinkle the remaining 1/2 cup queso fresco and the cilantro leaves on the rellenos. Serve with Green Rice and Black Beans.
Serves: 4
Reprinted with permission from ©2008 Janos Wilder The Great Chiles Rellenos Book, published by Ten Speed Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/zucc_orange.html
Orange Zucchini Bread
This bread is designed to be made ahead. It grows mellow and rich with patient waiting, a boon for a harried hostess who would like to spend time with guests, as well as in the kitchen.
* 1 1/2 cups granulated sugar
* 1 cup vegetable oil
* 1 1/2 cups grated zucchini (packed)
* 1 tablespoon grated orange peel
* 2 teaspoons vanilla extract
* 3 eggs
* 3 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1 teaspoon allspice
* 1 teaspoon baking soda
* 1/2 teaspoons baking powder
* 1/2 cup raisins, soaked in orange juice
* 1/2 cup coarsely chopped pecans
METHOD
Equipment: 4 mini loaf pans 5 1/2” by 3 1/3” buttered and floured.
Preheat oven to 350° F.
Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.
Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour. Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.
Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean. While cooking prepare glaze, as below.
TO GLAZE
Put sugar and orange juice in small pan. Bring to a boil, stirring to dissolve the sugar.
When breads are finished, put on rack to cool while still in pans. With a skewer, poke a few holes in the top of the bread and brush on orange syrup. Let cool for five minutes.
Remove from pans to cool on a wire rack. Prick all sides with a skewer and brush on more glaze. Let cool, right side up.
When cool, wrap securely, first in plastic wrap, then in foil and let mellow overnight.
Yield: 4 mini loaves.
Contributor: donna davis for mary merz
http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/CAKES/zuc_choc.html
Zucchini Chocolate Cake
* 2 1/2 cups all-purpose flour
* 1/4 cup dark baking cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup butter
* 1/2 cup vegetable oil
* 1 3/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla
* 1/2 cup buttermilk
* 2 cups zucchini, grated
* 6 ounces semisweet chocolate chips
* 3/4 cup walnuts, chopped
Method
Preheat oven to 325°F.
Over a large bowl, sift flour, cocoa, baking soda and salt. Put to the side.
Set an electric mixer on medium and cream the butter, oil, and sugar in a mixing bowl until light. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla .
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini, half the chocolate chips and half the walnuts - reserving the rest for the top of the cake.
Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with reserved chocolate chips and walnuts.
Bake in a preheated 325° F. oven for 55 minutes or until cake tests done to a toothpick. Cool in pan on a wire rack. Cut into squares to serve.
Contributor: Debbie Howell
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/chutney_and_salsa/Zuc_relish.html
Zucchini Relish
This zucchini relish recipe is sublime. Oh, that nutmeg - what a difference it makes.
* 12 cups zucchini, finely chopped
* 4 cups chopped onions
* 2 cups chopped green peppers
* 5 tablespoons salt
* 2 1/2 cups vinegar
* 6 cups sugar
* 1 tablespoon dry mustard
* 3/4 teaspoon nutmeg
* 3/4 tablespoon cornstarch
* 3/4 teaspoon turmeric
* 1 1/4 teaspoon celery seed
* 1/4 teaspoon black pepper
METHOD
Combine zucchini, onions, green peppers and salt in a large bowl and leave to sit overnight. The next day, rinse ingredients in cold water. Drain well
Mix vinegar, sugar, mustard, nutmeg, cornstarch, turmeric, celery seed and black pepper in a large kettle Mix and cook on stove top until the mixture starts to thicken. Add in the zucchini mixture.
Cook for 30 minutes boiling slowly.
Pack in hot jars and seal.
Makes 7 pints.
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/chutney_and_salsa/sum_squash_salsa.html
Summer Squash Salsa
“Instead of adding the hot and spicy touch to foods that regular salsa does, this version actually helps to cool down a hot and spicy dish.” George Stella
* 2 tablespoons vegetable oil (canola recommended)
* 1 cup small diced zucchini
* 1 cup small diced yellow squash
* 1/2 cup small diced yellow bell pepper
* 1/4 cup small diced red bell pepper
* 1 tablespoon sugar substitute
* 1/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup small diced cantaloupe
METHOD
Place the oil in a saute pan and preheat over high heat.
Add all the ingredients, except the cantaloupe, and cook for only 2 minutes, just until tender.
Remove from the heat, drain, and spread out on a plate. Refrigerate quickly without a cover to sop the cooking.
When cooled, mix in the cantaloupe, cover, and refrigerate for at least 30 minutes before serving.
Yield: 24 servings
back to salsa and chutney page
Reprinted with permission from Eating Stella Style, © George Stella, published by Simon & Schuster click for review
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/panellla.html
Panelle (Sicilian Chickpea Fritters)
Panelle are fritters made from chick-pea flour that may be of Arab origin. They are a favorite snack food to the Sicilians, found in friggitoria or fryshops.
* 2 1/2 cups chickpea flour
* 3 cups water
* 3 tablespoons finely minced fresh parsley or oregano
* Salt to taste
* Freshly milled black pepper to taste
* 4 to 6 cups vegetable oil for deep frying
METHOD
Put flour in saucepan. Using a whisk, stir in water whisking to break up any lumps. Add parsley or oregano, salt and pepper. Cook over medium heat, stirring constantly, until mixture begins to pull away from the sides of the pan, about 15 minutes.
Turn mixture onto an oiled surface (pizza tins work well for this, as does a marble or wooden board) and even with a spatula into a thin sheet. Let cool. Cut into rectangles each about 2 inches by 3 inches.
Heat oil to 375°F and fry in batches, being careful to not put in too many at one time which would lower the heat of the oil. Fry until each panella is golden brown. You may need to turn once.
Drain on paper towels and serve immediately.
Yield: About 30 panelle
This recipe from www.inmamaskitchen.com
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/sicilian_sausages.html
Sicilian Sausage
This is truly a recipe that belongs to a family. The basic sausage recipe was created by Domenica (Tripi) Matteliano, and the variations by her son, Antonino Matteliano. When it comes to sausages, home made is always better, and Tony gives us the key to the authentic Sicilian flavor - fennel.
* 20 pounds pork butt coarsely ground
* Crushed red pepper (Optional - for hot sausage)
* 1/2 cup fennel seeds or to taste
* 1 head garlic, coarsely minced ( or to your liking)
* 1 cup grated Pecorino Romano cheese or to taste
* 3 bunches Italian flat leaf parsley coarsely chopped
* 1 tablespoon salt
* Pepper to taste
* 1 to 1 1/2 cups cold water -as needed to dampen mixture click for note
METHOD
Grind pork butt on coarse grind setting. If hot sausage is desired, use red pepper flakes in pork mixture.
Mix in fennel seeds, garlic, Romano cheese, parsley, salt & pepper to taste. Mix well to insure all ingredients have been well distributed in meat. Do not be afraid to use ample fennel seed as this is the good burst of flavor when eating the sausage.
The sausage meat can be stuffed in sausage casing or made into patties.
Variations Add to meat mixture above:
* 5 pounds or more (not to exceed 10 pounds) beef coarsely ground.
* chopped green, red or yellow bell peppers to taste
* chunks of your favorite cheese to taste
Add one or all of the above to sausage mix. Experiment: you can add anything that you feel will satisfy your own personal taste.
Be sure you add enough ingredients for the amount of sausage mix you have made and mix together well.
Use only coarsely ground meat, this gives the sausage that bite and tooth Sicilians love.
recipe from www.inmamaskitchen.com
Contributor: Antonino Matteliano
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/RI-Quahog_chhowder.html
Old-Fashioned Rhode Island Quahaug Chowder
From Shari’s collection of old-fashioned recipes, this is over 100 years old
* 4 quarts Rhode Island Quahaugs
* 1 quart milk
* One 2x3x1 inch piece of lean salt pork, diced
* 2 cups finely chopped onions
* 4 cups diced potatoes
* 1/2 cup butter
* Salt and pepper to taste
Method
Open quahaugs; strain liquid through cheesecloth and reserve. Grind quahaugs through food chopper. Pour milk into pan; let heat until warm.
Place salt pork and onions in 5 quart saucepan over medium heat; cook until salt pork is crisp and onions are tender. Add potatoes and reserved liquid; add just enough water to cover potatoes. Simmer until potatoes are tender; do not boil. Add quahaugs and 1/2 of the butter; cook for about 30 minutes. Do not boil. Add milk and remaining butter; simmer over very low heat for about an hour, stirring frequently. Season with salt and pepper.
Serve piping hot with crackers and butter.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/brwn_flour_pot.html
Old-Fashioned Brown Flour Potato Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
* 8 medium potatoes, peeled
* 1 medium onion, peeled
* 4 cups milk
* 1/4 cup flour
* 2 tbsp butter or meat drippings
* Salt and pepper to taste
Method
Cube or slice potatoes and onion cook in 4 cups boiling, salted water until tender. Add milk; simmer. Cook flour in butter over low heat until brown; add to soup. Blend carefully. Season with salt and pepper; bring to a boil. Serve at once. May be garnished with minced parsley or grated hard-boiled eggs.
Makes 6 servings.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/veg_soup.html
Old Fashioned Vegetable Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
+ 1 beef soup bone with meat
+ 2 tablespoons rice
+ 1 medium potato, diced
+ 1/4 cup corn
+ 1/2 cup cut green beans
+ 2 small carrots, diced
+ 2 small kohlrabies, chopped
+ 1 small onion, chopped
+ 8 small pods okra, sliced
+ 2 small tomatoes, chopped
+ 1/2 cup noodles
Method
Place soup bone in pot; cover with water. Add salt; bring to a boil. Reduce heat; simmer until beef is partially done. Add rice and vegetables; cool until vegetables are tender. Add noodles; cook until noodles are tender. May cook soup bone until beef is tender, then use only liquid to cook vegetables.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/corn_pot_chow.html
Old-Fashioned Corn and Potato Chowder
From Shari’s collection of old-fashioned recipes, this is about 85 years old
+ 2 tablespoons diced salt pork
+ 1 onion, chopped
+ 4 cups diced potatoes
+ 2 cups boiling water
+ 2 cups canned corn
+ 1 pint milk
+ Salt and pepper to taste
Method
Fry salt pork and onion in skillet for 2 minutes. Boil potatoes in boiling water in large saucepan for 15 minutes. Add pork mixture and corn; cook until potatoes are tender. Add milk; season with salt and pepper. Bring to boiling point.
Serves 6.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/cabbage.html
Old-Fashioned Cabbage Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
+ 2 cups finely chopped cabbage
+ Salt to taste
+ 4 cups milk
+ Butter to taste
+ Salt and pepper to taste
Method
Combine cabbage, salt and enough water to cover in kettle; bring to a boil. Reduce heat; simmer for 30 minutes or until tender.
Press though food mill; returning to the kettle. Add milk, butter, salt and pepper; bring to boiling point. Serve hot with oyster crackers.
Serves 4.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/chick_corn.html
Old-Fashioned Chicken Corn Soup
From Shari’s collection of old-fashioned recipes, this is over 50 years old
+ One 4 pound chicken
+ 1 teaspoon salt
+ 10 ears of sweet corn
+ 1 onion, chopped fine
+ 1/2 cup chopped celery and leaves
+ 1/4 teaspoon pepper
+ 2 hard boiled eggs, chopped
+ 1 tablespoon chopped parsley
Method
Disjoint chicken; place in kettle. Add 4 quarts cold water; bring to a boil. Reduce heat; simmer until chicken is tender, adding salt during the last 30 minutes of cooking.
Remove chicken from broth; cool. Strain broth through fine sieve; pour back into kettle. Remove chicken from bones; add to broth. Cut corn from cob; add to broth. Add onion, celery and pepper; cook until corn is tender. Add eggs and parsley; simmer for 8 minutes.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/12hour_coleslaw.html
Old-Fashioned Twelve Hour Coleslaw
From Shari’s collection of old-fashioned recipes, this easy recipe is about 40 to 50 years old
+ 1 large head cabbage, finely chopped
+ 1 large onion, minced
+ 1 cup chopped celery
+ 1/4 green mango, chopped
+ 1/2 cup vinegar
+ 3/4 cup water
+ 1 1/3 cup sugar
+ 1/2 teaspoon celery seed
+ 3/4 teaspoon salt
+ 1/4 teaspoon mustard seed
Method
Combine all ingredients; mix well. Let stand for 12 hours before eating.
The first 4 ingredients may be put through food grinder if fine slaw is desired.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/sourCRM-cuke_sal.html
Old-Fashioned Sour Cream Cucumber Salad
From Shari’s collection of old-fashioned recipes, this easy recipe is about 150 years old.
+ 1 1/4 pound (about) medium cucumbers
+ 2 teaspoons salt
+ 2 tbsp vinegar
+ 2 tbsp water
+ 1/4 teaspoon pepper
+ 1/2 teaspoon sugar
+ 1 cup thick sour cream
+ 1/4 teaspoon paprika
Method
Wash and pare cucumbers; cut into thin slices. Place slices in bowl. Sprinkle with salt; mix lightly. Let stand for 1 hour.
Squeeze cucumber slices, a few at a time, discarding liquid; place in serving bowl. combine vinegar, water, pepper, sugar and sour cream. Pour over cucumbers; toss lightly. Sprinkle with paprika; chill in refrigerator for about 1 hour.
Makes 6-8 servings.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/pot_sal1.html
Old-Fashioned Potato Salad for Dinner
From Shari’s collection of old-fashioned recipes, this easy recipe is about 75 to 100 years old
+ 4 quarts diced, cooked Irish potatoes
+ 6 hard boiled eggs, sliced
+ 1/2 cup cider vinegar
+ 2 eggs
+ 1 cup sour cream
+ 2 tablespoons sugar
Method
Combine potatoes and sliced eggs in large bowl.
Mix vinegar, eggs, sour cream and sugar together in saucepan; cook until thickened. Pour hot dressing over potatoes; toss carefully to mix. Let stand for about 1 hour before serving.
May store in a cool place to let flavors blend, if desired.
Serves 6-8.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/french_mustard.html
Old-Fashioned French Mustard
From Shari’s collection of old-fashioned recipes,
this easy recipe is about 61 years old
+ 5 tablespoons dry mustard
+ 2 teaspoons cornstarch
+ 2 teaspoons sugar
+ 2 eggs, beaten
+ 1/2 cup dry white wine
+ 1/2 teaspoon salt
+ 2 tablespoons vinegar
+ 2 tablespoons salad oil
Method
Mix mustard, cornstarch and sugar in saucepan. Add eggs; beat until smooth. Add wine, salt and vinegar gradually, stirring until smooth. Cook over low heat for 3 to 4 minutes, stirring constantly. Remove from heat; cool.
Add oil gradually, stirring constantly. Store in covered jar in refrigerator; let mellow for 2 to 3 days before using. Keeps for 3 to 4 weeks.
Makes 1 1/3 cups. Recipe adapted from a 1914 cookbook.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/penn_dtch_mustard.html
Old-Fashioned Pennsylvania Dutch Mustard
From Shari’s collection of old-fashioned recipes,
this easy recipe is over 100 years old
+ 5 tablespoons flour
+ 1 tablespoon dry mustard
+ 1 teaspoon salt
+ 1/2 teaspoon pepper
+ 2 tablespoons sugar
+ 1/4 cup vinegar
+ 1/4 cup water
+ Turmeric
Method
Sift first 5 ingredients together into saucepan. Add vinegar and water and enough turmeric for coloring. Cook, stirring, to desired consistency; cool/ Pour into jar; cover.
May be refrigerated indefinitely.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/basics/lem_butt_sauce.html
Old-Fashioned Luscious Lemon Butter Sauce
From Shari’s collection of old-fashioned recipes,
this easy recipe is about 60 years old.
+ 2 eggs, well beaten
+ 1 1/2 cup sugar
+ Juice and rind of 2 lemons
+ 2 tablespoons butter
Method
Combine eggs and sugar in small heavy saucepan; mix well. Stir in lemon juice and rind; add butter. Place over low heat; bring to a boil. Boil for 1 minute or until thickened, stirring constantly.
Contributor: shari dewey
Old-Fashioned Family Lemon Butter
From Shari’s collection of old-fashioned recipes,
this easy recipe is about 100 years old
+ 6 eggs, beaten
+ 1/2 cup butter
+ 2 cups sugar
+ Grated rind and juice of 3 lemons
Method
Mix all ingredients in top of double boiler. Place over hot water; cook, stirring, until thick. Cool. May be spread on tarts or bread.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/milk_riffles.html
Old-Fashioned Milk Riffles
From Shari’s collection of old-fashioned recipes, this easy recipe is about 150 years old! Read the note at the end to learn about our predecessors frugal ways.
+ 1 cup flour
+ 1 egg
+ 1/2 teaspoon salt
Method
Place flour in small bowl. Add egg and salt; mix with fork until small flakes form. Pour 2 cups salted water into heavy kettle; bring to a boil. Stir flour mixture into boiling water; cook until transparent and thickened. Add milk; heat through. Serve in bowls. May be eaten as prepared or with cream or milk and sugar.
Makes 4 servings.
Note: In the olden days the cooks scraped their rolling pin and boards after making noodles, pie, biscuits, etc, into a jar. When they had enough they’d make Milk Riffles. some people called this Lumps.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/cape_cod_chow.html
Old-Fashioned Cape Cod Friday Chowder
From Shari’s collection of old-fashioned recipes, this is about 150 years old
* 1/2 pound salt codfish
* 4 Bermuda or white onions, sliced
* 3 medium potatoes, cubed
* 1 1/2 teaspoon butter
* 1 tablespoon chopped parsley
* 1/4 teaspoon white pepper
* Salt to taste
* Milk
Method
Soak codfish in cold water overnight; drain and flake.
Place onions in large saucepan; add just enough boiling, salted water to cover. Simmer for about 15 minutes or until onions are partially done. Add potatoes; add enough boiling water to cover potatoes. Simmer for 40 minutes or until potatoes are tender.
Add codfish; cook for 10 minutes. Add butter, parsley, pepper and salt; add enough milk for chowder consistency. Cook for 5 minutes longer.
Serve with matzoth or large soda crackers, butter, sprinkled with cheese and toasted in hot oven.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/Japanese_Recipes/pickled%20ginger.html
Japanese Pickled Ginger
* 1 1/2 cups peeled gingerroot — sliced into 2 x 1/8-inch slivers
* 1 1/4 cups rice vinegar
* 1 teaspoon honey
* 1 teaspoon red miso
Method
Soak ginger slivers in ice water, covered for 12 hours. Drain.
In a nonreactive (enamel is good) saucepan, combine vinegar, honey and miso. Bring to a boil.
Pack drained ginger into 2 half pint jars. Pour hot liquid over ginger, leaving 1/2 inch head space at the top.
Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
Yield : 2 half-pints
Contributor: pat ciesla
http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Jewish_raita.html
Yogurt Sauce – Spicy Indian-Jewish Raita with Spices
This sauce is a cross between classic tzatziki (middle-eastern yogurt dip) and raita (Indian yogurt salad)
* 3 tablespoons oil
* 1 onion finely diced
* 2-3 cloves of garlic sliced
* 1 tablespoon cumin-coriander powder
* 1 teaspoon red chili powder
* 2 tablespoons grated sweet chutney (Like mango)
* 2 tomatoes diced
* 1 teaspoon salt
* 2 cups whole yogurt strained
Method
Heat the oil and add the onions and garlic and sauté till translucent.
Add in the cumin-coriander and chili powders, followed by the sweet chutney.
Mix in the tomatoes and cook for 2 minutes with the salt.
Add in the yogurt, heat through but do not boil.
Makes 1 cup.
Contributor: Rinku Bhattacharya
http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/cumin_coriander_powder.html
Cumin-Coriander Powder
The cumin-coriander powder is the basic combination usually present in most of the spice blends but is commonly used alone.
* 1/3 cup coriander seeds
* 1/3 cup cumin seeds
METHOD
Lightly toast the cumin and coriander seeds for 2-3 minutes on a heavy bottomed pan.
Grind into a powder using a spice mill or coffee grinder. Store in an airtight jar in a cool dry place.
Contributor: Rinku Bhattacharya
http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/sauces/rst_tom_butter.html
Ralph Brennan’s Roasted-Tomato Butter Sauce
Carrying the romance of New Orleans’ French Quarter. Use with Ralph Brennan’s Crabmeat & Eggplant “Cannelloni”
* 2 pounds (6 medium-size), very ripe Creole* (see note below) tomatoes
Sauce
* 1 tablespoon olive oil
* 3 tablespoons minced shallots
* 1/4 cup good-quality sweet vermouth
* 1 tablespoon rice vinegar
* 2 tablespoons heavy cream
* 1 pound cold unsalted butter, cut into about 16 pats, at room temperature
* 1 teaspoon kosher salt, or to taste
* 1/2 teaspoon freshly ground pepper, or to taste
Method
*Note: South Louisiana’s Creole tomatoes are preferred for this recipe, although other good, peak-of-season regional varieties can be used also.
To prepare tomatoes:
Preheat the oven to 350°F.
Rinse the tomatoes and roast them in the oven on a rimmed baking sheet, core side down, until the skin starts to separate from the tomato pulp but hasn’t yet burst open, 20 to 25 minutes.
Remove the tomatoes from the oven and set aside until cool enough to handle.
Peel and core the tomatoes, holding them over a bowl to catch the juice. Chop the pulp and add it to the juice. If prepared ahead, refrigerate in a covered container.
To Prepare the butter sauce:
In a heavy, nonreactive 5 1/2 quart saucepan, heat the olive oil over high heat until hot, about two minutes. Add the shallots and cook until soft, about three minutes, stirring occasionally.
Add the vermouth and vinegar and cook until the liquid in the mixture reduces by half, one to two minutes.
Add the cream, then drain the tomatoes and add them to the pan, mixing well.
Reduce the heat to maintain a simmer and cook until the mixture reduces by about half and is fairly thick, eight to 10 minutes, stirring occasionally. (The time will vary according to how juicy the tomatoes are.)
Add the butter cubes one at a time, constantly whisking until all of the butter is incorporated into the sauce. Each addition of butter should be almost completely melted in before adding more. This will take 10 to 15 minutes total. Remove from heat and whisk in the kosher salt and pepper.
Serving suggestions: If not serving the sauce immediately, transfer it to the top of a double boiler, and serve as soon as possible (definitely within two hours), keeping the sauce warm, uncovered, over hot (not simmering) water.
Yields 4 cups.
This sauce is used on Brennan’s Crabmeat & Eggplant “Cannelloni” but Ralph Brennan tells us that it is also delicious with mussels and other seafood, and all types of pasta.
Reprinted with permission from ©Ralph O. Brennan, Ralph Brennan’s New Orleans Seafood Cookbook, published by Vissi D’Arte Books click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/Heatter/crcrust_HTR.html
Maida Heatter’s Crumb Crust
This is Maida Heatter’s basic crust. Try it with her amazing apple cream cheese pie, part cheesecake, part pie, and 100% delicious.
* 1 1/4 cups graham cracker crumbs
* 1/4 cup granulated sugar
* Scant 1/4 teaspoon nutmeg
* 2 ounces (1/2 stick) unsalted butter, melted
Method
Adjust a rack to the center of the oven and preheat oven to 375°. In a bowl, mix the crumbs with the sugar and nutmeg. Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together. Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust. This guarantees easy serving - the crust cannot stick to the plate. It is a bit more work (or play) but I think well worth it.
For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil. Turn the plate over on a work surface. Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around. Remove the foil. Turn the plate over again and place the shaped foil in the plate. Press the foil firmly into place in the plate with a potholder or a folded towel. Fold the edges of the foil down over the rim of the plate.
Turn the crumb crust mixture into the foil-lined plate. Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom. Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate. Be careful that the top of the crust is not too thin. To shape a firm edge, use the fingertips of your right hand against the inside and press down against it with the thumb of your left hand. After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom. There should be no loose crumbs.
Bake for 8 minutes. Then cool to room temperature.
Freeze for at least 1 hour, overnight if possible. It must be frozen solid.
Remove from the freezer. Raise the edges of the foil and carefully lift the foil (with the crust) from the plate. Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand. As you do so, rotate the crust gently on your left hand.
Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it. It will not crack or crumble if it has been frozen long enough.
Reprinted with permission from © Maida Heatter, Maida Heatter’s Pies and Tarts, published by Andrews McMeel click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/BBQ_barbecue_grill/dryrub_CHT.html
“Cheater BBQ” Basic Dry Rub (from Cheater BBQ)
For indoor cooking at its most imaginative, or take it outdoors.
* ¼ cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard
*
Method
Combine all the ingredinets in a jar with a tight-fitting lid. Shake to blend.
Makes about 2/3 cup.
Reprinted with permission from Mindy Merrell and R. B. Quinn, Cheater BBQ, published by Broadway Books click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/BASICS11/grits_stone.html
Creamy Stone-Ground Grits
This is from Chef Joe Randall’s Cooking School in Savannah, Georgia and comes to us courtesy of Joe David’s excellent book, gourmet getaways.
click here for the smothered shrimp recipe to accompany the grits
# 3 1/2 cups water
# 1 tablespoon butter
# 1/2 teaspoon salt
# 1/4 teaspoon white pepper
# 1 cup stone-ground or quick grits
# 1/2 cup heavy cream
Method
Bring water to a boil. Add butter, salt, and pepper, then gradually stir in grits.
Cover and simmer for 20 to 25 minutes, or until water has been absorbed, stirring frequently.
Remove from heat and stir in the heavy cream. Serve hot.
Serve with Sea Island Smothered Shrimp
Reprinted with permission from © Joe David, Gourmet Getaways, published by Globe Pequot Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/barbecue_mild_rm.html
Roger’s Mild Barbecue Sauce
This is simplicity itself and a home made sauce makes a difference.
* 1 medium onion, chopped
* 2 tablespoons vinegar
* 4 tablespoons lemon juice
* 2 tablespoons brown sugar
* 1/8 teaspoon black pepper
* 1 cup ketchup
* 3 tablespoons Worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/2 cup water
* 1 teaspoon salt
* 1 or 2 drops of Hot Sauce to taste (optional)
METHOD
Heat all ingredients in a small saucepan for 10 minutes or until till thickened to taste.
This is good for basting ribs or chicken in oven. If grilling put on meat only for the last 10 minutes but watch closely as brown sugar will drip and flare up.
Yield: About 2 - 2 1/2 cups
Contributor: Roger Manley
http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Chat_Masala.html
Indian Spices - Recipe for Chat Masala
This blend is usually available premixed. Always nicer to make your own.
* 1/4 cup cumin seeds
* 1/8 cup coriander seeds
* 3 tablespoons black peppercorns
* 1/8 cup amchoor powder
* 1 tablespoon red chilli powder
* 1/6 cup black salt
METHOD
Roast the cumin, coriander and black peppercorns for 2-3 minutes.
Cool and grind to a powder and mix with the remaining ingredients.
Store in an airtight jar in a cool dry place.
This spice is a commonly used spice blend in North Indian salads (chats) and grilling. It is distinctive in its taste due to the addition of two of the ingredients, black salt (available in ethnic and specialty stores) and amchoor powder, that is dried green mango powder and has a sour and tangy taste.
The second way of using spices in Indian cooking is using whole spices blended together to balance out flavors, these spices are usually in a combination of balanced tastes (sweet, spicy and tart), it is essential to use all the ingredients in a whole spice mixture to get the effect of the spice.
Contributor: Rinku Bhattacharya
http://www.inmamaskitchen.com/RECIPES/RECIPES/Indian_cooking_recipes/Bengali_Panch_Phoron.html
Panch Phoron – Bengali 5-spice blend
You can buy this alaready prepared in an Indian or Middle Eastern market, or order it online. But nothing is as good as home made.
* 1 tablespoon nigella seeds (Black caraway)
* 1 tablespoon fenugreek seeds
* 1 tablespoon fennel seeds
* 1 tablespoon cumin seeds
* 1 tablespoon black mustard seeds
METHOD
Mix all the ingredients and store in an airtight jar in a cool dry place.
Yield: about 1/2 cup
Contributor: Rinku Bhattacharya
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/BBQ/bbq_sauce_pomegranate.html
Pomegranate BBQ (Barbecue) Sauce
This BBQ sauce stands on its own, but was created by Monica Pope of T’afia Restaurant in Houston, Texas as the sauce for a Moroccan meatloaf. Try it her way or be inspired to do it your own way.
* 3 cups ketchup
* 1/2 small yellow onion, minced
* 2 tablespoons pomegranate molasses
* 1 chipotle chile in adobo sauce, minced
* 1 tablespoon adobo sauce
* 1 teaspoon sugar
METHOD
Combine the ketchup, onion, pomegranate molasses, chipotle chile, adobo sauce, and sugar in a small saucepan. Bring to a boil over low heat. Simmer for 5 minutes to blend the flavors. Transfer to a serving bowl and allow the sauce to come to room temperature before serving.
Note: Pomegranate molasses is sold in Middle Eastern markets and specialty-foods stores. Look for it alongside other syrups.
Yield: About 3 cups
back to article on pomegranates
back to barbecue recipes
back to chef and cookbook recipes
Reprinted with permission from © 2005 Bill Niman and Janet Fletcher, The Niman Ranch Cookbook, published by Ten Speed Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/Puerto_Rico_recipes/sofrito_A.html
Puerto Rican Sofrito
Sofrito is the flavor base of many dishes. It is highly personal and the source of many friendly disputes among cooks. This sofrito is one of many from Puerto Rico.
* 1/4 cup vegetable oil
* 1/2 pound green peppers, seeded and chopped
* 1/8 pound sweet chili peppers, seeded and chopped
* 1/2 pound onion, chopped
* 6 garlic cloves, chopped
* Leaves of 6 - 8 branches cilantro, chopped
* 1 tablespoon oregano
* 1/2 pound cooked ham
* 1/2 cup achiote lard or oil
Method
Put oil, peppers, chili, onion, garlic, cilantro and oregano in a food processor. Pulse until crushed together enough to just blend. Add the ham and pulse until all ingredients are well blended and form a paste.
Put blended ingredients in a medium saucepan with achiote oil. Bring to a boil. When boiling, immediately lower heat to medium and cook at a healthy simmer for 15 minutes. Stir frequently.
Set mixture aside to cool. When cooled, put into a non-reactive container and store in the refrigerator.
Contributor: Joe Kirkpatrick
http://www.inmamaskitchen.com/RECIPES/RECIPES/Puerto_Rico_recipes/achiote_oil_lard.html
Puerto Rican Achiote Oil (or Lard)
Achiote is used all over the Caribbean and in Mexico. It is also called annatto. To read more, see our Mexican page on ingredients. click here They are prevalent in much Hispanic cooking, and this oil is commonly used. Easy to make and easy to store it’s simple to make and have at hand.
* 2 cups vegetable oil or lard
* 1/2 cup achiote seeds
Wash achiote seeds. Drain and pat dry on paper towel. Mix the dried seeds with the oil and cook over medium-low heat for ten minutes.
Allow to cool, then train out seeds. Store in the refrigerator in a non-reactive container.
Contributor: Joe Kirkpatrick
http://www.inmamaskitchen.com/RECIPES/RECIPES/KIDS_COOK/hot_dogs/coney_islandIII.html
Coney Island Hot Dog Sauce III
* 1/4 pound ground beef
* 1 1/2 cups water
* 6 oz tomato paste
* 1/4 cup sweet pickle relish
* 1 tablespoon chopped onion
* 1 tablespoon yellow mustard
* 1 tablespoon Worcestershire sauce
* 2 teaspoons chili powder or more to taste
* 1 teaspoon salt, or to taste
* 1 teaspoon sugar
Method
Cook meat in large heavy saute pan slowly over medium heat until browned, breaking up large chunks with a fork as the meat cooks. Drain excess fat.
Add water and remaining ingredients to pan, stirring to mix well. Bring almost to a boil. When just about to boil, reduce heat and cook, uncovered, at a gentle simmer for 30 minutes, stirring occasionally.
Contributor: Pat Ciesla
http://www.inmamaskitchen.com/RECIPES/RECIPES/KIDS_COOK/hot_dogs/coney_island11.html
Coney Island Hot Dog Sauce II
* 1 large onion — finely chopped
* 1 1/2 pounds lean ground beef
* 32 oz tomato puree
* 2 teaspoons yellow mustard
* 1 cup light brown sugar
* 2 tablespoons apple cider vinegar
* 1 1/2 teaspoons chili powder
* 1 teaspoon celery seed
* 2 teaspoons salt
* Black pepper to taste
Method
In a large skillet, brown beef and onions, just until beef loses its pink. While cooking, break up any large chunks of beef. Drain off fat.
Put remaining ingredients into a heavy saucepan, and cook over medium-low heat about 10 to 15 minutes.
Stir beef into saucepan and simmer for 2 to 2 1/2 hours, stirring occasionally.
Or, place sauce in a crockpot set on low for about the same amount of time. Either method works, and the point is SLOW so the flavors will develop and the sauce thicken.
Contributor: Pat Ciesla
I think that I have missed the big point on the new health care program, which will help the old and infirm to die sooner.
I have known that many of the liberals did not want all the health care money wasted on us....
Now I am thinking that it is important for the old ones to die as soon as possible, not for the money, but for the history we can share.
They must be very worried about us talking about what it was like to be free, no ID cards, no state/county/fed telling us where to live and how to build it.
Or how much light and heat we are entitled to, and even how much water to use for flushing the toilet.
Imagine tells the young, how we drove down roads that were open to drive on and not closed by some group with power and a foreigners money getting them closed.
Can you remember when America owned her rivers, waterways, parks and not the UN?
Even in my time, we went out and hunted for ore to mine, not just gold, started a mine, hired people and paid taxes.
Now China owns our coal mines.
Our Manganese mines were closed, so we could import it.
Our friend Bill Whitley owned a small Manganese mine in Yuma County, hired a few men and made a living, the Gov. closed him down, said it could be imported cheaper.
If you look at the old Arizona mineral maps and the BLM Wilderness Area maps, you will find the largest ore bodies are under the wilderness plan.
About 1978, I was talking to a BLM geologist at a public meeting and we were standing in front of the county map.
I told him that I wanted to prospect in the Black Mountains, he said no, it was a wilderness study area..........and I told him that he might be wrong, as I had been to court house and searched the records, and found the major oil companies had claims on some of the areas.
He explained that, yes, they could keep their claims and did the assessment work, by using airplanes to map the ore bodies........[Then I knew what the funny things hanging out the bottom of low flying planes was, I had seen them].
AND that 20 years after a wilderness is formed, you can hire a lawyer and petition Congress to have an area released from the wilderness area for mining.
Ahhh, yes, I remember the day when to say “I am an American”, meant “I am FREE”.