Monthly Archives: June 2012

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Apple Butter

Wash, remove stems, and quarter:  4 lbs apples

Cook slowly until soft in:  2 c water, cider, or cider vinegar (I prefer the non-water options.)

Put fruit through a fine strainer, measuring the pulp as you go.  Add to each cup of pulp – 1/2 c sugar.

Add to the end result:  1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp allspice

Or for Curried:  1 tsp turmeric, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon

Or for Red Chili:  2 tsps red chili powder

Cook the fruit butter over low heat, stirring until sugar is dissolved.  Continue to cook until it thickens.  Pour into hot sterilized jars.  Process in boiling water for 15 minutes.

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Italian Vegetable Cheese Soup (Mine)

Saute 1 c or so chopped onion with 3-6 cloves of pressed garlic .
Add 2 c broth, beef or mixed beef and mushroom
Add 1 large can chopped tomatoes
Spice with black pepper, basil, oregano, and parsley to taste.  (Fresh if possible)
Add sliced peppers, green beans, and broccoli to preference.
Cook until vegets are tender.

Ladle into bowls, cover top with a combination grated Romano and Parmesan and broil for a couple minutes.

Dinner last night.  Was lovely.  Started as a recipe I decided I disagreed with near entirely, so I made the concept “my way.”

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Southern Fried Chicken (365 Ways to…)

1/2 c buttermilk

1 c flour (recipe called for a woefully inadequate amount)

salt to taste (likely at least 2 tsps)

pepper to taste (likely at least 1/2 tsp)

1 chicken ( 3 lbs or more) cut-up (I suggest using kitchen scissors, worked quite nicely)

2/3 c lard or oil (and add more as needed)

Place buttermilk in a shallow dish.  Combine dry ingredients in a bag.  Dip chicken pieces in buttermilk, then put in bag and shake to cover.

Heat oil/lard in a pan, 375 degrees.  Cook chicken pieces until brown and crisp, turning often.  (20-25 minutes.)  May need to drain before serving.

This  was passably tasty, but a little bland (or vehicle for some sort of sauce) for me.  Might try adding some cayenne or paprika or….   something…  to the next attempt.

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Khare Masale Ka Gosht (Madhur Jaffrey)

8 T vegetable oil

1 stick cinnamon, 2 inches long

20 whole black peppercorns

15 whole cloves

10 whole cardamom pods

2 bay leaves

1 whole dried hot pepper (or to taste)

2 lb boneless lamb, 1 inch cubes

1 – 1 1/2 tsp salt (to taste)

1 tsp garam masala (better if you grind it yourself)

Garnish:

1 T trimmed, chopped Chinese parsley

1/4 tsp freshly ground cardamom seeds

Heat oil in a heavy bottomed pot over medium heat.  When it is very hot, add spices quickly:  cinnamon, peppercorns, cloves, cardamom pods, bay leaves, hot peppers.

When the peppers begin to change colour and darken, add meat and salt.  Stir until pot begins to make boiling noises.  cover, lower heat, and cook approx 70 minutes, or until the meat is tender.

Remove the cover, and continue cooking on medium heat for a final 3-5 minutes, gently stirring.

Sprinkle with garnish.

Can be made the day before.

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Leg of Lamb (Betsy Codier)

(buttend of the leg, half-leg)

Put in pan, rub garlic in on all sides, salt also, and stab it with rosemary.
Bake at 300 for 20-25 minutes to the pound.  (165-180 internal temperature.)

Gravy:  3 T flour in 1/2 c cold water, pour slowly into hot drippings (over medium heat), stir constantly until appropriately thickened.

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Apple or Green Tomato Chutney (Rombauer’s)

Simmer at least 2 hours, or until thickened:

1 seeded, chopped lemon
1 skinned, chopped clove garlic
5 c peeled chopped apples or green tomatoes
2 1/4 c brown sugar
1 1/2 c seeded raisins
3 oz chopped crystallized ginger OR 1/4 c fresh
1 1/2 tsp salt
1/4 tsp cayenne
2 c cider vinegar
(2 chopped red peppers)

Finish thickening, put into sterilized jars and process 15-30 minutes depending on jar size.

This is lovely, whether you use the tomatoes or the apples.  I’ve only used the fresh ginger with the batches made so far, and left out the optional red peppers.

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Marinated Shrimp with Whole Spices (Madhur Jaffrey)

3 lbs shrimp
10 cloves garlic, peeled and coarsely chopped
2 by 1 1/2″ fresh ginger, peeled and coarsely chopped
1/4 – 1/2 tsp cayenne
3 T lemon juice
1 tsp salt
1/8 tsp freshly ground pepper
6 T olive oil
1 cinnamon stick, 2 1/2 – 3″ long
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 tsp ground tumeric
Garnish:  2 scallions

Peel and devein shrimp.  wash under cold running water.  Drain and pat dry.
Blenderize garlic, ginger, cayenne, lemon juice, salt, and ground pepper until it is a smooth paste.
Mix shrimp and paste in a bowl.  Cover.  Leave for an hour.  (2-4 hours, if in fridge.)
10 minutes before serving, heat oil over a high flame.  Add cinnamon, cardamom, cloves, peppercorns, and bay leaf.  Stir until bay leaf darkens. Add shrimp and marinade, and let this bubble and cook, stirring constantly, until shrimp are pink and opaque.  Remove the shrimp with a slotted spoon, and set aside.  add tumeric to pan.
Keep cooking over high flame, stirring all the time, until it becomes thick and paste like.  Put the shrimp back in.  Stir around until the shrimp are well coated.

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Indian Pudding (Stonyfield)

1/2 c yellow cornmeal
3 c whole milk
1 c plain whole milk yogurt
1/2 c maple syrup
1/4 c light molasses
2 eggs
2 T butter, melted
1/3 c packed brown sugar
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 c whole milk, cold

Using a double boiler, slowly stir cornmeal into hot milk.   Cook over boiling water, stirring occasionally for 20 minutes.
Preheat oven to 300.  Lightly grease 2 qt baking dish.
In a small bowl, combine the rest of the ingredients, except cold milk.
Stir into cornmeal mixture, and mix well.  Turn into dish.  Pour cold milk on top.  Cook for 2 hours uncovered, or until set.  Let stand for 30 minutes before serving.