Ratatouille

Ratatouille, made famous by the French and even more famous by the movie, I believe originated in India.  When I look at it I see plants and a cooking method all appropriate for India.  The key to my Ratatouille is Fennel.  If you change the origin, you change the flavor just a bit and go from there.

If you want it to be completely authentic you would probably cook to whole spices until they pop, then saute the onion until tranlucent slowly adding all of the other ingredients and simmering all day.  My method is easier, and I will even give you a crock pot method.

RATATOUILLE

Ingredients

1/2 c butter or olive oil(vegan)
1 medium onion-perferably sweet
1 medium egglplant
1 large green bell pepper
1 large yellow or red bell pepper
1 large zucchini
1 large yellow summer squash
2 28oz cans of whole peeled tomatoes-preferably without any additives like Calcium Chloride
2 bay leaves
1/4 c garlic
1 t cumin
1 t coriander
1-1 1/2 T fennel
1 t crushed red pepper(or 1/2 jalepeno seeded)
1 c fresh basil chopped
salt

DIRECTIONS

1)  Dice eggplant into 1/2" cubes

2)  salt eggplant liberaly and place in colander inside of bowl and weigh it down with a bowl to extrude bitter juices

3)  cut all vegetables into a small dice

4)  once eggplant has extruded about 1/2-1 c juice rinse it under cold running water until salt flavor is almost gone

5)  open tomatoes, retaining juice, squeeze each tomato, crushing it into several pieces


Crock Pot

After completing steps 1-5 above

6) Put all ingredients into crockpot and cook at a low simmer all day

7) adjust salt before service


Stove Top

After completing steps 1-5 above

6) melt butter or heat oil in pan and saute onions until translucent

7) add next 5 ingredients and stir until hot

8) add remaining ingredients, except for basil and salt, bring to a boil

9) reduce to simmer for 1-2 hours, stirring occasionally

10) 5 minutes before service add basil and adjust salt as desired


Traditional

After completing steps 1-5 above

5) heat pan dry and roast cumin, coriander, fennel and crushed red pepper seeds until they pop

6) add onions and saute until translucent

7) add remaining ingredients, bring to boil

8) reduce to simmer for 1+ hours

9) serve with rice

NOTES

1) this is great on its own or served with bread.  I believe it would traditionally be served with rice or and Indian flat bread like Naan.  It also makes a great pasta sauce and I have even made Lasagna with it.  You could also simmer a roast in it or serve it as a side dish.

Spinach Artichoke Dip

I do not know about everyone else, but...  If I am throwing a party in cold weather I want hot dips.  My favorite of these is Spin(ach)Art(choke) Dip.

After researching and looking for the flavors I want, I came up with this recipe which goes equally as well with a French Baguette or Sourdough.  It goes together so quick.  You can make it in a crock pot, the oven or on the range.  It is even better the second day.  So, do not be afraid to make ahead and cook or reheat in when you need it.

Spinach Artichoke Dip

INGREDIENTS

8 oz cream cheese
1/4 c sour cream
4 oz asiago, or other hard Italian cheese
4 oz mozzarella
1 (15 oz) can artichoke hearts in water
6 oz frozen spinach1 1/2 T garlic
1 t salt
1 t red pepper flake



DIRECTIONS

1)  Grate Asiago and Mozzerella

2)  Roughly chop Artichokes and mince Garlic

3)  Combine all ingredients and heat to 165, stirring occasionally

4)  Serve with slices of bread, chips or crackers

Pimento Cheese

I have no idea how I have not posted this before!  I have been using this recipe for about two years and kept having to refer to an email I sent it to a friend in to find it.   So, here it is!!!



PIMENTO CHEESE

Ingredients
1/2 lb Sharp Cheddar
1/2 lb Pepper Jack
4 oz Jar Pimentos
1 t Chipotle
4 oz Cream Cheese

DIRECTIONS
1)  Grate Cheddar and Jack
2)  Drain Pimentos
3)  Place all ingredients in mixer and mix until mostly smooth
4)  Refrigerate until service


NOTES
1)  If you can not get Pimentos you can use roasted red peppers
2)  If you can not get Chipotle use 1/2 t Cayenne & 1/2 t Paprika
3)  I originally used Mayonaisse, but the cream cheese gives better flavor, texture and mouth feel.

Oyster Stew

When we first got to Virginia we had an amazing oyster stew at a local restaurant.  We later returned to the same restaurant with the intent of trying to duplicate it.  Unfortunately it was not the same that night.  It was mediocre at best.  I have tried a few recipes since and not been elated.  

Fast forward a few months and my husband finds a recipe in Garden and Gun Magazine.  I look at it, we get the fresh oysters to shuck along with a few ingredients.   Of course there are a few modifications along the way.  So, here it is.

OYSTER STEW for two
1 dozen salty oysters
4 t butter
1/4 t celery seed
1 T shallot
1 c milk
1 c heavy whipping cream
1/2 t chulula
1/4 t Worcestershire
1/4 t pepper


DIRECTIONS
1). Shuck the oysters, saving the juice and straining it through a coffee filter
2). Mince shallots and saute in pan with celery seed and 2 t butter, until tender
3). Add milk, cream, oyster juice and bring to low simmer
4). Cook oysters in base for 2-3 minutes and remove, dividing between two bowls.
5). Add 1 t butter and 1/8 t black pepper to each bowl
6). Add Worcestershire and Chulula to soup and cook for 1-2 minutes before dividing between bowl

NOTES
1). Most people recommend oyster crackers.  My husband and I prefer a good cheesy bread, and a nice white wine, like a Pino Gregio.

1).  Where I love the Chulula, my husband finished it with some Chipotle Tabasco.

Celery Root Slaw

I will start out by saying that, yes I know it has been quite and while and I am going to try to fix that.

The second thing is that "Celery Root" is a misnomer.  The actual thing used is called celeriac.  But, as usual, I digress.

Now for the food.

My darling husband can not have cruciferous vegetable that are either fermented, cooked or fresh.  But he can have them pickled, go fig...

With this knowledge he has not had coleslaw in the entire time I have known him.  We recently went to a restaurant that served celery slaw.  It was refreshing and delicious.  Both the Mr. and Mr.'s Mom were raving about it and we went about deconstructing it so we could make it.  

After searching the web extensively I found one to modify, to make it closer to what we had.  Here it is.

CELERY SLAW

INGREDIENTS

1/4 c mayo
2 T greek yogurt or sour cream
1 T dijon mustard
1 T lemon juice
1 T cider vinegar
1/4 t kosher salt
1 3/4 lb celery root/celeriac
1/4 c carrots
1/4 t celery seed
1/2 t honey

DIRECTIONS
1)    globe cut and coursly grate celery root
2).   grate carrot
3).   mix all ingredients and let sit for 30+ minutes then serve.

NOTES:
Keeps great!!!!

Tortilla Soup

I have no idea how this recipe has escaped me.

Tortilla Soup

Ingredients

1 lb diced chicken, or pork

1 qt chicken broth

15 oz can corn

15 oz can black beans

15 oz can hotel

1 t garlic

1 t chili powder

1 t chipotle

Directions

Put all ingredients in pan and bring to boil

Serve with sour cream, tortilla chips, olives, guacamole, onions, grated cheddar or anything else you would serve with Mexican food.

NOTES

IF you want to make this vegetarian then replace the chicken stock with 15 oz can tomato sauce and 1 pt water and either omit or replace meat with rice.

Green, Gold & Purple Salad

Aurora has this wonderful salad that she makes.  I think she uses Kale, Oranges, Beets and Chèvre.  As wonderful as her salad is I do not think the people I was with would appreciate the kale.  So, I made a variation that went over superbly.

Green Gold and Purple Salad

INGREDIENTS
12 oz bag spinach
1 c cooked beets
1 c candied walnuts
1 c kumquats
5.5 oz chèvre
dressing of choice

DIRECTIONS
1)  cut beets into bite size pieces

2)  quarter kumquats( I left the skin on, you can peel them if you like)

3)  break chèvre into pea sized chunks

4)  layer all ingredients to create an even mix when serving

5)  let people dress their own salad

NOTES:
We tried tried this with both italian and ranch and it worked well.  I do not think that a Blue Cheese or Honey Mustard dressing would work well with this salad as they would compete with the flavors.

Spiced chocolate pots du creme

Despite the name it is just a fun chocolate baked pudding, otherwise known as a custard.

INGREDIENTS

1 pt heavy whipping cream

1/4 c milk

1/8 c espresso or strong coffee

5.2 oz dark chocolate

1 c sugar (can be made with stevia)

8 egg yolks

1/2 t cinnamon

1 t vanilla

1/8 t nutmeg

1/8 t chipotle

DIRECTIONS

1). Melt chocolate in milk, coffee, vanilla, cinnamon, nutmeg and chipotle over medium heat, stirring constantly-remove from heat when homogenous

2). Beat egg yolks with sugar until light in color and thick

3). Beat whipping cream into egg/sugar mix

4). Slowly mix all of chocolate mixture into egg mixture

5). Pour equal amounts if custard, about 1 cup each, into oven safe ramekins.  Place ramekins in 2" deep baking dish and place in a 350 oven.  Pour hot water in baking dish to level even with custard, making certain not to get water into custard and bake for about 1 hour, or until knife inserted comes out clean.  

6). Chill in refrigerator at least 1 hour, preferably 24 hours as it allows the spices to fully blend.  Do not cover until completely cool

7). Remove from refrigerator and serve

NOTES

This is beautifully dense, almost fudgy in texture.  If you want a lighter texture whip the whipping cream and fold everything into it instead of mixing it directly with the eggs and sugar.

I also did a version with stevia instead of sugar and it turned out just fine.  As someone who does not use alternative sugars I did not care for the taste.  But, the friends I made it for is diabetic and used to stevia.  I was surprised he did not lick his ramekin clean.  He gladly took the extras home.

Greek Pasta

One of my favorite variations of Greek Salad is Greek Pasta

INGREDIENTS

1/4 c artichoke hearts
1/4 c kalamata olives-pitted
2 roma tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
2 T balsamic vinegar
2 T olive oil

2 clove garlic
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme

1/4 t salt

1/4 t crushed red pepper
4 oz feta

12 oz rotini

DIRECTIONS

1)  cook rotini until almost al dente

2)  thinly slice red onion and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  dice tomato

7)  mince garlic

8)  gently saute onion, mushroom, garlic, bell pepper and tomatoes with olive oil, salt, marjoram, basil, oregano, thyme, and crushed red pepper until you start to see light carmelizaion

9)  add artichoke hearts, kalamatas and balsamic until hot

10)  crumble feta over the top to serve

Greek Salad

Greek salad has long been a favorite of mine in any number of forms.  This is a salad that has a mix of strong, mild, sweet and briny flavors that mix into a perfect balance.

INGREDIENTS

12 oz spinach, romaine or other hearty lettuce
1/4 c artichoke hearts
1/4 c kalamata olives-pitted
1 small cucumber
1/4 c  grape tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
1 lemon
2 T olive oil
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme
4 oz feta

DIRECTIONS

1)  wash and roughly chop lettuce

2)  thinly slice red onion, cucumber and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  juice lemon

7)  crumble feta

8)  combine all ingredients, toss to dress then serve

Green Waldorf Salad

Waldorf salad is a long time classic that I love to play with.  The part that has always been hit or miss for me is the dressing.  I finally got it right.  Aurora was all over it.

Green Waldorf Salad

INGREDIENTS

1 romaine heart
1 granny smith apple
1 lemon
3 ribs celery
1/4 c cashew chunks
1/4 c craisins
2 T honey
1/4 c mayonnaise
1/4 c plain yogurt or sour cream
1/1 rosemary

DIRECTIONS

1)  zest and juice lemon

2)  put half of the lemon juice in a bowl with 3 c water (for apple)

3) dice apple and put in lemon water

4) thin slice celery across the stock

5) mix lemon zest, remaining lemon juice, honey, mayonnaise, yogurt and rosemary together to make dressing

6) drain apples and mix into dressing with celery, cashews and craisins until coated

7)  serve on top of romaine

Green Beans

I have done this recipe with both fresh and canned green beans and both ways receive raves about the flavor. The cayenne adds just a little extra flavor that people love. CATEGORY: Vegetables Recipe Name: green beans Ingredients: 1 can green beans, drained or 2 c fresh green beans 1 T butter 1/4 t salt 1/4 t pepper small pinch cayenne Steps: * put all ingredients in pan * put lid on * Turn to high until butter melts * Turn off heat * Let sit for 5 minutes * Serve

Canning -from a reader

This list is about food so I may as well talk about food. Well preserving food anyway. I have a recipe to put up later. First I may as well talk about Canning. Canning is an almost lost art. I say art for it is that. Some have the knack for it some do not. Some try. I have a Niece that I should buy a Canning book for. She never ceases to amaze me with how she does her canning. I have often wondered why she has not poisoned someone. OK! Made someone pretty sick, that better. I have had the opportunity to try to teach her how to do this art. I was going to say dieing art, but I can not say that any more.  But with my Niece somewhere I must have failed her. That or she is afraid of the pressure canners. If she has been a lucky lady to have the food be OK after the way she told me she done beans and ham soup and carrots. Water Bath is so not the way to do these.  Foods class drums it into our heads that you need to kill the bacteria that comes with canning. Vegetables and meats are done in a Pressure cooker for a specified amount of time. Fruits and pickles can be done in a water bath. Jams and jellies are done in a water bath as well.  Or you freeze produce and meats etc. I have been after the new Blue Ball Book for a year now and I found one in Wal Mart of all places.  I was wondering if there was anything new in it. Yes I read it, I read everything anymore. And I take the time to read until I understand it to. I actually found some new things in the book and it has a section of Drying stuff in it and that is real helpful.  You are suppose to add lemon juice to your home canned tomatoes now. The book has a bunch of new recipes in it to. I have been buying jars again. I had about a thousand before we moved in to an apartment and there was no room for canning jars. I got rid of them all, except for some new ones I had in a box. I was looking at one other box I had and they was only $ 3.59 for a box of 12 wide mouth quart jars. The box had a bunch of rings and lids in that I kept, along with the canning tools. Will never see that price again for jars. Jars are hard to find, at least the used ones are. You could find them all over at one time. Now it is getting difficult to find new ones in stores, and they are not cheap. Ten years ago they was cheap compared to now. People are going back to this art, they are putting in gardens or buying produce and putting it in jars. The health thing is raging. Not to mention the stores are expensive with the healthy stuff. More and more people are needing to change their diets whether if they want to or not.   Will email the recipe later.  I need sleep.   Thanks for your time,   Kori       Don't let what you can't do interfere with what you can do! I said I would write a recipe. And here it is!!! I have lots of summer squash already in the freezer so I wanted to do something with the squash and not let it go to waste. I know a lot of people do Squash bars and bread. I can do them any time with the squash I have in  the basement canned up. As I was saying I got the new canning book so I was looking in there to see if there was any options for the stuff I got. There is just so much you can eat raw of squash. I found Zucchini Pickles. Now do I have the ingredients? Oh! Yes! And I have jars, yippee!! I read over the recipe and it sounded just like the one my Mom use to make with cucumber chunks that was so good. I never found a recipe to match it yet so will see. I also have some cukes from the garden that I can put in jars also with the same brine.   Zucchini Pickles 2 pounds Zucchini sliced (about 8 small) (I also added some crookneck summer squash) 1/3 pound Onion  ( 1 small, I had a nice red candy bunch left over from a huge onion that got sliced up for hamburgers for dinner) 1/4 cup canning salt 2 cups sugar (I used Splenda) 2 teaspoons mustard Seed 1 teaspoon celery salt 1 teaspoon turmeric   (I love this stuff) 3 cups vinegar  (Clear or they call it white)  (I found some made from white clover wine Yummy)  I also had as much for the cucumbers ( done the same way as the squash)   Combine zucchini and onion, sprinkle with salt, add cold water to cover. Let stand 2 hours. Drain, rinse, drain thoroughly. Combine remaining ingredients in a large saucepan. Bring to a boil. Pour vinegar mixture over squash and onions. Let stand 2 hours. Bring all ingredients to a boil, reduce heat and simmer 5 minutes. Pack hot vegetables and liquid into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust two=piece caps. Process 15 minutes in a boiling water bath canner. I got four half pints each using the 2 pounds. I made quarts after for I have four in my family. Once opened they do not last long.   Please be sure to wash and rinse jars real good, check for nicks, etc if any toss out. And keep hot until ready to use, boil some water to put the lids in. Put jars in boiling water making sure water is over tops of jars and when boiling again time from there for 15 minutes. Take out and  let cool. Test for seal and remove ring if you want, store in basement for 3 weeks  or more and then eat. Check online at your local home economist web site for proper ways to prepare jars. You can get your pressure canner tested there also to see if it is on as far as weights and sealing. Well you use to anyway.  I can not get use to the new terms they use in the new books and on the web sites. Telling my age there. Any questions! Please Ask!   Kori     Don't let what you can't do interfere with what you can do!

Stuffed Hubbard Squash

This is a beautifully simple dish that requires no seasoning except for the butter. CATEGORY: Vegetables Recipe Name: Stuffed Hubbard Squash Ingredients: 1 Blue Hubbard Squash or Pumpkin 1 Acorn Squash 1 Butternut Squash 4 Granny Smith Apples 1 c Butter 1 c Crasins Steps: * Cut off top of Hubbard Squash and remove seeds * Cut off skin and seed Acorn and Butternut Squashes * Cut Butternut and Acorn Squashes into bite size pieces * Core Apples and cut into bite size pieces * Cut Butter into small pieces * Mix together Butternut Squash, Acorn Squash, Apples, Craisins and Butter and put into Hubbard Squash, putting top back on * Bake at 350 for 3-4 hours until all squash is tender when pierced with fork NOTES: * If you want to bake this quicker you can bake the filling on a sheet pan and the Hubbard by itself.

Hummus

I have to thank one of my readers for reminding me to try to make this. Hummus is a simple and old middle eastern recipe. You can add different things to it like spices, peppers, eggplant, cucumber, or what ever your heart desires. I am a purist and like it plain. CATEGORY: Appetizers/finger food Recipe Name: Hummus Ingredients: 1 c dry chick peas juice of 2 lemons 1/2 c extra virgin olive oil 1/3 c sesame seeds 2 T garlic, minced 1 t salt 1 t pepper Steps: * soak chick peas/garbanzo beans overnight in a 1 quart container filled with water. * rinse, cover with 2 quarts water and bring to a boil for 1 hour then drain *mix all ingredients in a food processor, or mixer until smooth * refrigerate and serve NOTES: Chick peas and garbanzo beans are the same thing If you want to use canned beans use 2 (16 oz) cans and drain. This is a basic recipe that can be adjusted to your hearts content

Creamy Salsa Dip

This is great with chips, crackers, pitas, or maybe over a salad or meat. I think this recipe is a lot more versatile than it originally appears. CATEGORY: Appetizers/finger food Recipe Name: Creamy Salsa Dip Ingredients: 3 C or 24 oz cream cheese 1 avocado 4 jalepenos, sliced 1 bunch cilantro 1 lime zest and juice 2 (16 oz) cans diced tomatoes drained 1 t salt 1 T garlic, minced Steps: * whip cream cheese until soft * chop cilantro leaves off bunch * remove skin and pit from avocado * add cilantro leaves, avocado, lime zest and juice, diced tomatoes, salt and garlic to cream cheese * mix until evenly combined NOTES: * Spice warning. This is hot. If you have a delicate palate cut the jalapenos down to 1 or 2.

Stone Fruit Salad

This would be great with ice cream, a cake, whipped cream, vanilla pudding or just by itself. CATEGORY: Vegetables Recipe Name: Stone Fruit Salad Ingredients: 3 apricots 2 peaches 2 nectarines 1 mango 2 T honey 1/2 t cinnamon 1/4 t ginger pinch nutmeg pinch clove Steps: * peel and slice mango off pit * 1/4 apricots *1/8 peaches and nectarines *Lightly grill fruit if desired for added richness * mix in spices * add honey to taste NOTES: * if your fruit is fully ripe then you will not need to add any honey. If your fruit is less cooperative, as mine was you will need to add just enough honey that you don't get any bitterness, not really to sweeten.

Torta de Pasquelina

I got really lucky with this recipe. I have seen several versions but none of them thrilled me. Already having committed this item to a feast and having bought the ingredients I tweaked the seasoning, forgot the onion that I was going to add and thankfully ended up with a fabulous appetizer that will please anyone who likes spinach. CATEGORY: Vegetables Recipe Name: Torta de Pasquelina Ingredients: Crust 1 1/8 c flour 1/2 T olive oil 1/3 c cold water Filling 1 1/2 oz grated parmesan 6 1/4 oz ricotta 10 oz frozen spinach 1/2 t salt 1 t pepper 1 t lemon juice Other 4 eggs Steps: CRUST * mix flour and oil then * add water until it slips the bowl. This may take a few minutes of mixing. * Divide it into 2 pieces, one about 2/3rds and the second about 1/3. Set aside. FILLING * thaw the spinach then squeeze out liquid. * mix all ingredients together ASSEMBLY * roll out crusts, the larger one needs to be 3"+ larger than your pie tin, the smaller one only needs to be as large as your pie tin * center the large crust in the pan, hanging over the edges * put filling in pan with an even top * use a shotglass or other item to create 4 holes in filling that go to the bottom crust * break an egg into each hole * place top crust in center * fold edges of bottom crust over the top crust decoratively * bake at 350 for 1 hour NOTES: * Every recipe that I have seen for this has double crusts with olive oil between. I personally think this makes it too fussy so I just made single crusts * I would not bother with fresh spinach as you end up with the same product and a much higher cost.