Archive | Recipes 2013

MUSHROOM POWDER AND MUSHROOM PASTA

MUSHROOM POWDER
Recipes by Mary Jane Miller

Save up broken bits of dried mushrooms to make this. Add a spoonful along with the flour when you make gravy or cream soup. This is delicious sprinkled over a pot roast, grilled steak, or hot buttered pasta with Parmesan. Mix into meatballs or burgers. Dried morels, porcinis, or shiitakes all work great.

Place an ounce of dry mushrooms in a blender jar and pulse until reduced to a fine powder. Store in an airtight jar.

MUSHROOM PASTA
Part of the flour used to make pasta can be replaced with powdered mushrooms with delicious results. Cut the pasta into wide noodles, cook, and toss hot cooked pasta with garlic butter, parmesan and plenty of black pepper or use to make savory stuffed raviolis and tortellini.

1 ounce dried mushroom powder
2 cups flour
2 eggs
1 tablespoon olive oil
6 to 8 tablespoons water

Stir mushroom powder and flour together in a bowl. Make a well in the center and add eggs, oil and water to the well.

Use a fork to scramble the egg mixture in the well then slowly continue to “scramble” the flour mixture into the well until combined. Finish blending by kneading the dough until smooth.

Let rest 30 minutes before rolling out and cutting.… Read the rest

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QUICK TURKEY MINESTRONE SOUP

By Jane Peterson, Ferndale Market

Serves 4 to 6

1 pound Ferndale Market ground turkey
1 tablespoon olive or canola oil
1 15-ounce can Italian stewed tomatoes
3/4 cup water
1 15 to 16 ounce can low sodium chicken broth
1 clove garlic, chopped
½ teaspoon dried sweet basil
1 teaspoon chili powder  
1 large carrot, scraped and finely chopped
2 stalks celery, chopped
1 15 ounce can garbanzo beans, undrained
1 cup frozen peas
Salt and pepper to taste
Grated parmesan cheese

Brown the turkey in a 4-quart saucepan in the oil. Add the tomatoes, water, broth, garlic, basil, and chili powder. Stir in the carrot and celery and bring to a slow simmer for about 20 minutes. Stir in the garbanzo beans, their liquid, and the peas. Simmer for about 5 minutes. Add salt and pepper to taste.  Ladle into soup bowls, sprinkling each serving with grated Parmesan cheese.… Read the rest

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BEET GREENS PESTO

From Bossy Acres
(Or, substitute or add pea shoots and/or sunflower shoots.)

Makes about 1 cup of pesto

4 cups beet greens/pea shoots/sunflower shoots
2 cloves garlic
1/4 c. shredded parmesan
1/3 c. almonds or pine nuts
Dash of lemon juice
1/4 c. olive oil plus 1 tablespoon (later use)
1 tsp. salt (to taste)

Combine greens, 1 tablespoon olive oil, garlic, and parmesan in food processor or blender, pulse until mixed. Then slowly add rest of olive oil with blender on low, or food processor on.… Read the rest

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PAN SEARED FOIE GRAS

By Mary Jane Miller

Serves 2
 
Never tasted the stuff? A medallion of foie simply seared in its own fat is a good place to start. The exterior crust takes on a beefy nuttiness, like the crumbly fatty edge of a well-grilled steak. The buttery interior literally melts in your mouth releasing its intense yet mild pure umami flavor. A bite of sour pickle or sweet preserved fruit is a perfect foil for this richness.

Next, try perching half a slice of seared foie gras on a grilled grass -fed velvety-tender beef filet.  

1.  Heat a heavy dry skillet over medium high heat until hot.  Turn the kitchen vent on high.
2.  Season two (one-inch-thick) slices of foie gras (any thinner and it will melt to nothing) with salt and pepper and drop into the skillet.  
3.  Cook two minutes, turning once.  A bit of the fat immediately melts, searing the outside into a caramelized crust while warming the interior into a buttery spread.  Press the foie lightly with your finger to test its doneness; it should yield like softened butter.
4.  Remove the slices to warm plates and serve immediately with crusty bread or crackers.

Cook’s Tips:
Drizzle with a few syrupy drops of a balsamic reduction or top with a spoonful of lightly sweetened homemade applesauce.
To complement the flavors and grandness of the occasion, pop the cork on chilled Champagne, French hard cider or a fruity Belgian Ale, like those you find at Harriet Brewing.
There is a vein to trim out before cooking. Ask the folks behind the counter to slice and trim a portion for you. The luxurious product is expensive; expect to pay about $6 an ounce.  Fortunately, two ounces is a generous serving.… Read the rest

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BASIC OMELET

Basic omelet.

Basic omelet.

Serves 2. Use any of your favorite cheeses and vary the vegetables to suit the season.

2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped, cooked vegetables
1/4-cup grated or crumbled cheese

 In a medium skillet set over medium-high heat, melt the butter. Whisk the eggs together with a little salt and pepper until well blended. Wjen the butter becomes foamy, pour in the eggs and cook until they begin to firm up, about 30 seconds. Using a fork or thin spatula, push the sides of the eggs toward the center and tip the pan so that the uncooked eggs leak out to the edges.

When the eggs are no longer runny, scatter the vegetables and cheese over it, then fold the omelet in half and continue cooking until the cheese has melted, about 1 to 2 minutes. Slide onto a plate.… Read the rest

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HERBED EGG SALAD

Herbed egg salad.

Herbed egg salad.

Serves 2

4 hard-boiled eggs
2 tablespoons minced Italian flat leaf parsley
2 tablespoons minced fresh dill
2 tablespoons organic mayonnaise
1 tablespoon sour cream
1 teaspoon pickle brine (preferably spicy)
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
squeeze of fresh lemon juice
salt and pepper to taste

Peel the eggs and place in a medium-sized bowl. Roughly mash the eggs with a fork. Mix all ingredients together in a medium-sized bowl, adjusting seasonings to taste. Serve between slices of bread, wrapped in a tortilla or pita, or atop a bed of greens dressed with lemon juice and olive oil.… Read the rest

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OXTAILS WITH STOUT AND ONIONS

oxtails

By Beth Dooley

Serves 6

3 pounds oxtails, cut into 1-1/2 inch lengths
Coarse salt
Freshly grated black pepper
1 tablespoon butter or vegetable oil
1 yellow onion, sliced ¼-inch thick
2 ribs celery, sliced 1/4 –inch thick
2 carrots, sliced ¼-inch thick
¼-cup chopped parsley
2 tablespoons fresh thyme or 2 teaspoons dried
¼ cup tomato paste
2 bottles (dark stout), or beer of choice
2 cups chicken or beef stock
1 teaspoon juniper berries
1 teaspoon black peppercorns
Chopped parsley for garnish

Preheat the oven to 325 degrees F. Trim the oxtails of excess fat and season with salt and pepper. In a Dutch oven, or heavy deep pot, melt the butter over medium-high heat and brown the oxtails, turning frequently, until they are crusty brown on all sides, about 10 minutes. Remove the oxtails and set aside.

Add the onion, carrots, celery, thyme, and parsley to the pot and stir to coat with the fat. Cover and cook until the vegetables release their juices, about 3 minutes. Remove the cover and continue cooking until the vegetables are browned, about 2 minutes.

Quickly stir in the vegetable stock and cook for until it coats the vegetables and begins to stick to the bottom of the pot, about 1 minute. Whisk in the beer and stock. Put the juniper and peppercorns into a spice bag and add to the pot (or if you don’t mind a little crunch, just add them loose).

Return the oxtails to the pot and cover. Bake the oxtails until the meat is very, very tender and falling off the bone, about 3 hours. Skim off the fat before serving.

To skim off the fat, put an edge of the pot on the stove over high heat and, using a spoon or a bulb baster, remove the fat as it collects in the cooler side of the pot. Adjust the seasoning, and serve the stew garnished with chopped parsley.Read the rest

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BAVARIAN PORK AND SAUERKRAUT

By Becky Poss

Serves 4

This is not the greasy spare ribs and kraut out of the can your mom made. It is fairly healthy in comparison, and the mellow flavors are sublime.

Choose lean boneless spare ribs, or lean pork stew meat. For 4 people, use about 1 pound or as much meat as you like. The important thing is to have enough kraut to cover them in a single layer.

Place in a deep casserole dish. Sprinkle liberally (at least 3 TBSP) with Bavarian Seasoning, salt, and Shallot Pepper.

Drain one bag of fresh sauerkraut in a colander, rinse with water. Thinly slice carrots, to equal about 1 cup.

Cover the pork with the kraut and carrots and sprinkle more (at least 3 TBSP) Bavarian Seasoning all over the top.

Pour one can of chicken broth over the top.

Cover, and bake at 350 degrees F for about 45 minutes, or until meat is fork tender.

Check it at 20 minutes. If it is dry, add ½ cup water.Read the rest

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PUREED CAULIFLOWER THAT IS ACTUALLY BETTER THAN MASHED POTATOES

By Becky Poss

Comfort food is only complete when served with mashed potatoes. If you feel like a little extra effort, these “smashers” are our favorite:

Steam one bag of frozen cauliflower, or one head cut into small pieces until very soft.

Place cooked cauliflower in a food processor and whomp it until it looks like sand. Add 1/3 of a bar of low fat cream cheese, Scant tsp. White Pepper, and Wasabi Powder, and 1 heaping tsp. Shallot Salt. (and garlic powder if you feel like garlic).

Whomp again. When nobody is looking, prepare one package of instant mashed potatoes, according to directions. Stir the cauliflower blend into the “potatoes” and bake in an uncovered casserole for 20 minutes. No need for butter.Read the rest

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STROGANOFF TO DIE FOR

By Becky Poss

Serves 2 to 4

This is great with cubed chicken breasts or thighs or ground buffalo. Use about 1 pound of either. Brown in a large deep non-stick skillet with a little olive oil. Add one package, 8 ounces, of sliced mushrooms. If using ground meat, put the “square” in the pan and gently chop with spatula into large chunks. Don’t crumble it into sloppy joes size.

Add one can petite diced tomatoes, 3 tablespoons Smokey Paprika, 1 teaspoon Ancho Chili powder, 1 teaspoon each garlic powder, Italian herb seasoning, and 1 envelope of dried onion soup mix. Gently stir to mix and sauté for several minutes. Add ½ cup white wine. (Water is fine, but then you don’t have the rest of the bottle to enjoy with dinner). This can be done ahead. Before serving, add 1 8-ounce container low fat sour cream, and simmer until heated through.

Serve with rice or the pureed cauliflowers.Read the rest

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