Category: Cooking

Oxtails with Tomato Gravy

Posted on date by author
Oxtails with Tomato Gravy

Oxtails with Tomato Gravy

One of my favorite meals when I was growing up was my Mother’s oxtail soup. It would simmer for hours and the house always smelled so good. I got some oxtails the other day and decided to braise them. They were amazing and so simple to do. The hardest part of cooking oxtails is having to wait for them to cook long enough to get tender.

 

I started by browning the oxtails in a pot. I then covered them with water, added some onion, celery and salt and covered the pot. I cooked the oxtails at a simmer for a couple of hours. Once they were getting tender I added carrots, potatoes, corn on the cob ( broken into 3 -inch pieces)  and 3 cups of fresh tomatoes which I had peeled and chopped.  I also added half a cup of red wine, more salt and fresh ground pepper. As the veggies I got tender I left the lid partially off so the liquid would reduce.

 

I pulled out the meat and veggies and set them aside, loosely covered with foil while I finished the tomato gravy. I skimmed fat off the top of the liquid in pan and increased the heat to high. I cooked it until it reduced by half and had about a cup and a half of sauce. It was still a little thinner than I wanted so I combined 1 tablespoon of flour with about 1/4 cup of cold water in a small jar. I shook it until it was smooth and poured it into the pan. I let it simmer for a couple of minutes to thicken and cook the flour. I adjusted the seasoning and returned the oxtails to the pot, turning them to coat in the tomato “gravy” in the pan. Served the oxtails  with the corn, carrots and potatoes. So good.

Posted in Cooking | Tagged , , , , , |

Peanut Soup

Posted on date by author
Peanut Soup

Peanut Soup

I got a request from a friend for this recipe. I emailed it to her last night but thought I’d share it with you, too. It’s a simple soup with a creamy texture and just a hint of heat. You could make it spicier, of course.  If your only experience with eating peanut butter is on a sandwich or in cookies you might be surprised at just how good this soup tastes. I have made it with almond butter, but still prefer it made with peanut butter. This is a vegetarian recipe, but you could use chicken stock, if you like.

 

 

Peanut Soup

2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. Warm gently and serve with green onions on top. Serves 6-8.

Posted in Cooking | Tagged , , , , , |

Cake and the Farm Market

Posted on date by author
Chocolate Beet Cake

Chocolate Beet Cake

I will be at the Blue Pike Farm Market today and I will have Chocolate Beet Cake for sale and for tasting. I will also have more baked goods, the last of the blackberry jelly and other jarred treats and herb mixes. Hope to see you there. The farm is located at 900 E. 72 Street, just 1/2 mile south of the Shoreway. Hours are from 4-7 pm. Hope to see you there.

Posted in Cooking |

Zucchini Bread

Posted on date by author
Zucchini Bread

Zucchini Bread

This time of year I get a lot of questions about overgrown zucchini.  People seem to think there is nothing you can do with them. That’s not true. Oh you may want to give up the idea of thin slices of squash lightly sauteed in oil, but don’t toss them. Even older squash can be eaten in all sorts of ways. You can determine if the skin is too tough to eat by trying to pierce it with a fingernail. If you can easily poke the skin- it is tender enough to eat. If it isn’t, just peel before using.  Cut the zucchini in half lengthwise and look at the seed cavity. If the middle looks spongy, hollow or if the seeds are developing scoop out the middle and discard. The remaining zucchini can be cubed or sliced and added to stews, soups, stir fries and all sorts of dishes. One of my favorite things to make with the bigger zucchini is zucchini bread. I shred up a whole zucchini and portion it out in amounts I will need for my bread. I freeze what I won’t be using that day. It is really nice in the dead of winter to be able to make zucchini bread. Here is the recipe I use. It is a favorite and makes 2 loaves, which is a bonus.

 

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar, I use less

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins, optional

½ c. sour cream or Greek yogurt

1 t. each vanilla, cinnamon, salt and baking soda

 

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

Posted in Cooking | Tagged , , , , |

Baked Eggplant

Posted on date by author
Baked Eggplant

Baked Eggplant

I got the most beautiful eggplant at Blue Pike Farm the other day. I decided to just make some baked breaded eggplant slices. They are easy to make and taste great. Eggplant is notorious for soaking up oil when cooking. By baking, rather than frying, you can keep them from getting oily but still be crunchy. I peeled my eggplant, but you can leave the skins on, if you prefer. The recipe is pretty simple. I sliced the peeled eggplant about 1-inch thick and salted them lightly. I let them sit for a bout 30 minutes and then drained them, rinsed them off and patted them dry. I made an egg wash with eggs, a little water, salt, pepper, paprika, dried basil and dried oregano. I dipped the slices in the egg wash and then in bread crumbs. After breading the slices I placed them on a baking sheet and drizzled them with oil. I baked them in a 425 degree oven for 20-25 minutes, turning once or until tender. To serve them I had some fresh tomato sauce and some Parmesan cheese. So yummy.

Posted in Cooking | Tagged , , , |

Green Tomato Pickles

Updated on date by author
Green Tomato Pickles

Green Tomato Pickles

I had a request for this recipe from my niece, Sarah. I make these every year with end of the season green tomatoes. She loves them as do I. It’s a great way to get more out of your garden. I also love to make them with green cherry tomatoes, so cute. You can cut up bigger tomatoes or keep small and medium ones whole. You can also make a spicy version by adding 1 teaspoon red pepper flakes to each jar.

 

 

 

Green Tomato Dill Pickles – Kosher Style

Green tomatoes
6 ribs celery, cut in 2-inch pieces
6 Sweet green peppers
6 cloves Garlic
2 quarts water
1 quart vinegar- 5% acidity- you can use white or cider vinegar
1 cup canning or pickling salt
Dill, optional

Use small firm green tomatoes. Pack into hot, clean canning jars. Add to each quart jar a bud of garlic, 1 piece of celery, and 1 green pepper cut into fourths. Make a brine of the water, vinegar, and the salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of the top of the jar. Put on cap, screw band firmly tight. Process in a boiling water bath for 15 minutes. These pickles will be ready for use in 4- 6 weeks. Yield: About 6 quarts. Source: NCHFP

Posted in Cooking | Tagged , , , , |

“Dilly” Green Beans

Updated on date by author

I love these pickled green beans. Made a batch last night. The hardest part is waiting a couple of weeks for their flavor to develop. I want to eat them now!

Dilly Green Beans

4 lbs. table‑perfect whole green beans

1 3/4 t. crushed dried hot red pepper

3 1/2 t. dried dill seed or seven fresh dill heads

7 cloves of fresh garlic, peeled

5 c. vinegar

5 c. water

1/2 c. less 1 T. pickling salt

 

Wash beans thoroughly.  Remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in canning jar, coming to the shoulder of the jar.  have jars clean and very hot, and lids and sealers ready in scalding water.  In each jar place one dill head or 1/2 t. dill seed, add one garlic clove, and 1/4 t. crushed hot red pepper.  Pack beans upright in jars, leaving 1 inch of head room.  Heat together the water, vinegar and salt.  When the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top.  Run a plastic knife down and around to remove trapped air.  Adjust lids, and process in a boiling water bath for 10 minutes, after the water in the canner returns to a boil.  Remove jars.  …Wait at least 2 weeks for these beans to develop their flavor.  Yield: 7 pints

 

Posted in Cooking |

Dilly Green Beans

Updated on date by author
Dilly Green Beans

Dilly Green Beans

In cooking class last night we made dilly green beans. These are one of my favorite pickles.  I like pretty much any type of pickle and I love green beans so no surprises there. If you have an abundance of green beans you might consider making a batch of these to enjoy year round.  While the recipe calls for 1/4 teaspoon of red pepper flakes per jar- feel free to add more for a spicier version.

 

Dilly Green Beans

 

4 lbs. table‑perfect whole green beans

1 3/4 t. crushed dried hot red pepper

3 1/2 t. dried dill seed or seven fresh dill heads

7 cloves of fresh garlic, peeled

5 c. vinegar

5 c. water

1/2 c. less 1 T. pickling salt

 

Wash beans thoroughly.  Remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in canning jar, coming to the shoulder of the jar.  have jars clean and very hot, and lids and sealers ready in scalding water.  In each jar place one dill head or 1/2 t. dill seed, add one garlic clove, and 1/4 t. crushed hot red pepper.  Pack beans upright in jars, leaving 1 inch of head room.  Heat together the water, vinegar and salt.  When the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top.  Run a plastic knife down and around to remove trapped air.  Adjust lids, and process in a boiling water bath for 10 minutes, start timing after the water in the canner returns to a boil.  Remove jars.  …Wait at least 2 weeks for these beans to develop their flavor.  Yield: 7 pints

 

Source:  Putting Food By

Posted in Cooking |

Corn Salad with Mustard Dressing

Posted on date by author
Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.

 

Corn Salad With Mustard Dressing

8 ears of corn, cooked, cooled and cut off the cob

1 cup chopped sweet pepper

1/2 c. apple cider vinegar

1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls

1/4 c. olive oil

1/4 c. mayo

1/4 c. sugar

healthy dash of hot sauce

healthy dash of salt

Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.

Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.

Posted in Cooking | Tagged , , , , , , |

Salsa Verde?

Posted on date by author
Salsa Verde?

Salsa Verde?

I got the most beautiful purple tomatillos from Carl at Blue Pike Farm. I made salsa with them. It was wonderful. Because of the color of the tomatillos it was also the most beautiful sort of plum color.  The problem is – what do I call it? I always just say salsa verde when referring to a salsa made from tomatillos because it’s green. This isn’t green. I couldn’t really call it red salsa- that would imply tomatoes. Besides, it isn’t red. So I gave up with a new name and decided to just post the recipe.

Purple Tomatillos

Purple Tomatillos

 

Salsa Verde?

1 red onion, diced

 3 T. olive oil

2 c. chopped tomatilloes

1 jalapeno pepper, seeded and diced

2 cloves minced garlic

juice of 2 limes

salt and pepper to taste

dash of hot sauce

In skillet cook onion in oil until tender. Add tomatillos, pepper and garlic and cook until veggies are tender, about 15 minutes. Add juice and seasonings. Chill and serve. Makes 2 cups.

Posted in Cooking | Tagged , , , , |