JUNE 12, 2016
CHoW Historical Recipes
As Spring heads into Summer fresh fruit moves center stage with bright colors and a taste of sweetness. Today we are pleased to demonstrate several historic recipes using fresh fruit. Please enjoy our demonstration and also the following historic recipes:
Dish of Mixed Summer Fruit. This dish, from Isabella Beeton’s The Book of Household Management (1861) showcases fruit as a decoration as well as a dessert:
Recipe: This dish consists of cherries, raspberries, currants, and strawberries, piled in different layers, with plenty of leaves between each layer; so that each fruit is well separated. The fruit should be arranged with a due regard to color, so that they contrast nicely one with the other. Seasonable in June, July and August.
Raspberry Puree. Last month we shared a salad and salad dressing recipe from Mary Randolph and this month we share another recipe from Mary Randolph’s The Virginia Housewife (1860) for Raspberry Puree:
1 quart raspberries
Granulated sugar or powdered sugar
3 tablespoons crème de cassis (optional)
Put the raspberries through a sieve or food mill and blend in enough sugar to thicken. Add a little crème de cassis for flavoring if you like. Serve over fresh raspberries or strawberries, poached peaches, or half a melon filled with vanilla ice cream.
Syllabub. Syllabub is a popular 18th century dessert consisting of cream treated with an acid, usually citrus juice, and mixed with wine or brandy. Different types of syllabubs are based on their mixing style. Once placed in serving glasses, syllabubs separate into a two-part mixture when the cream rises and the clear liquids sink. The syllabub we present today is non-alcoholic and is courtesy of Colonial Williamsburg’s Department of Historic Foodways (recipes.history.org):
2 cups of heavy whipping cream
2 cups of apple juice
The rind and juice of one lemon
2 tablespoons of sugar
1. Grate the lemon peel, juice the lemon, measure the cream and the apple juice. Place all in a large plastic container with a screw top. Insure the top is on firmly and does not leak.
2. Pick up the container and shake until the sound changes from sloshing to muffled.
3. Open the container and taste for sweetness. Depending on the taste and varieties of apple juice, little or no sugar may be added.
4. Fill your glasses and let them sit until separated. Serve room temperature or chilled.
MAY 8, 2016
Chef Debbie Amster
Asparagus Salad With Gruyère And Herbs
Raw asparagus, shaved lengthwise with a peeler
Fresh lemon juice
Leaves of tender herbs (such as mint, basil, cilantro, and dill)
Kosher salt and freshly ground black pepper
Toss asparagus with oil, lemon juice, and herbs in a medium bowl. Top with Gruyère; season with salt and pepper.
Emerald Lotus Soup
A healing, cleansing, super green soup
2 tablespoon olive oil or ghee (when not cleansing)
2 cloves of garlic, peeled and cut in half
½ large onion, peeled and cut in eighths
1 “thumb” of fresh ginger, peeled (if not organic) and chopped in large pieces
4 cups fresh broccoli, cut up*
1/2 pound of fresh spinach leaves or chard*
3 parsnips, turnips or zucchini peeled, cored, chopped*
3 ribs of celery, trimmed, chopped
A large handful of fresh parsley, roughly chopped
Chicken bone broth (when not cleansing), veggie broth or water, to just cover veggies
Sea salt and ground to taste
Lemon or lime juice
*NOTE: There’s a lot of flexibility in what greens you use. Substitute what you have including zucchini, kale, bok choi etc. Use some harder along with some leafy greens. If you use a lot of “stringy” greens, you may have to pass the pureed soup through a strainer with large holes to pull out the stringy mass
Using a large soup pot, heat the olive oil or ghee over medium heat and stir in the onion, and a pinch of salt sauté till soft and clear, add ginger and garlic, and any hard veggies like parsnip, broccoli stems, etc. and sauté briefly. Add just enough broth or water to cover the vegetables. Bring to a boil, cover the pot, and immediately reduce the heat to a low simmer. Gentle simmer until the veggies are softened, but still bright green approximately 15 minutes. Add all the greens and sauté till the leafy greens wilt.
Use an immersion blender to puree the soup. (keep the blade below the surface or it will splash!) or blend in batches in the blender or food processor. Season as needed.
When serving, squirt some lemon or lime (it needs it) into individual bowl. If you put it in the pot it will turn a yucky color.
Only heat up what you use –reheating will also turn the soup a dull color green.
OCTOBER 11, 2015
CHEF SETON ROSSINI
RED WINE PLUM COBBLER
NOTE FROM CHEF: Red wine meets its match in this delicious plum cobbler. The wine pairs perfectly with the plums (Obviously!) and the tartness is offset by the crumbly butter topping. It’s best to use a cast iron skillet, which doubles as an adorably rustic serving dish, for this easy one-pan dessert. The best part about this recipe is that it only needs one cup of wine, so you can drink the rest while you cook.
If you don't have a cast iron skillet, you can cook the filling in a saucepan instead, and then transfer it to a baking dish.
(Makes one 10-inch cobbler)
5 ripe plums, pitted and sliced into wedges
1 cup light brown sugar
1 cup dry red wine (I like to use a Beaujolais or Cabernet Sauvignon)
1 tablespoon cornstarch
1 teaspoon orange zest
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
¹⁄3 cup granulated sugar
½ cup (1 stick) cold unsalted butter, cubed
¾ cup heavy cream, plus more for brushing
Preheat the oven to 350°F and place a 10-inch cast iron skillet over
Combine the plums, brown sugar, red wine, cornstarch and orange zest
in the skillet. Bring to a simmer and cook for 6 to 8 minutes, or until the
plums are tender and the sauce thickens. Remove from heat and set aside.
In a bowl, whisk together the flour, salt, baking powder and sugar. Use a
fork or pastry blender to incorporate the butter into the flour mixture, until
it resembles a coarse crumble.
Slowly pour in the heavy cream, reserving about a tablespoon for brushing.
Mix until the dough begins to clump together.
Evenly place large lumps of dough on top of the filling in the skillet. Brush
the dough with heavy cream and sprinkle with turbinado sugar.
Bake the cobbler for 35 minutes, or until the topping is golden brown.
Cool slightly, then serve.
SEPTEMBER 6, 2015
CHEF THEO, VASILIS GRILL
2 Lbs Fresh Ground Lamb
1/4 Cup Roughly chopped RoseMary
1/4 Cup Roughly Chopped Mint
1/4 Cup Chopped Spring Onions
2 Tbls Chopped Garlic
2 Tsps Table salt
1 Tsp Ground Pepper
Make into small sliders (no bigger than the palm of your hand)
Cook 2 mins each side (or longer for a more well done flavor)
Top on Brioche Roll
Top Tzatziki, Arugula, and "diced" Tomatoes
AUGUST 30, 2015
Cabbage en Escabeche
This is a simple and delicious accompaniment for any South-of-the-Border meal. It adds a nice crunchy texture and the salad is a refreshing counterpoint to heavy cheese and beans and grilled meats, chicken, or seafood.
Serves 6 to 8
About 4 cups finely shredded green cabbage
1/2 medium red onion, thinly sliced
1 small-to-medium sweet red, orange or yellow pepper, julienned
3 large jalapenos or serranos, stemmed, seeded, and julienned
3 or 4 garlic cloves, minced
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground pepper
About 3 to 4 tablespoons white wine, rice wine or apple cider vinegar mixed with 2 to 3 tablespoons water
About 1/3 cup olive oil
About 1/2 teaspoon salt
1 to 2 teaspoons organic cane sugar or agave syrup
About 1 1/2 teaspoons cumin, toasted and ground
Fresh-squeezed lime juice from 1 lime
In a large bowl, toss the cabbage, onion, peppers, garlic, oregano and cilantro together; season them lightly with salt and freshly ground pepper. In a small bowl, mix the vinegar, water, olive oil, salt, sugar, cumin, and half the lime juice together stirring well with a fork.
Toss the dressing with the slaw and taste for seasoning. Adjust with a little more oil, lime juice, vinegar, sugar, salt or pepper. Cover and refrigerate at least 30 minutes or up to 4 hours. Remove from the refrigerator and allow to come to cool room temperature before serving.
AUGUST 23, 2015
Don Moore, MPA, PhD.
Senior Scientist, Smithsonian’s National Zoo
Residence Brookeville, MD
Low-Sugar Peach Jam (Mermelada de Durazno)
Making jam is EASY as 1-2-3! You can be jammin’ as each fruit comes into season. Read these directions all the way through first….
Prepare your equipment.
Clean all jars in your dishwasher or preparation pot, leave dishwasher/pot closed until ready to use. No dishwasher/pot? You can use warm soapy water and hot water rinse. Always, always, always use clean jars.
Be ready to sterilize jar lids/screw caps in a boiling water bath, if called for (many modern lids come factory-clean, so it is good to check). NEVER re-use lids. Always use new lids; you can re-use the rings on two-piece canning lids, never the lid parts. I guess you get the point?
Have food preparation tools, measuring cups and spoons, and cooking pots ready.
For safest preservation, have a large boiling water bath or Canning bath for the finished jars of jam.
Find a recipe and gather your ingredients.
Good recipes are available from jar/pectin companies, from Extension services, and from the Internet. Decide if you want a “traditional” modern high-sugar recipe, or a modern “low-sugar” recipe. Low-sugar recipes tend to have a better fruit taste, but I find them slightly more difficult to make and to preserve for longer than 6 months. (Who cares about this, if you eat them fast?!)
Find ripe fruit. Mushy fruit causes poor jam set. Unripe fruit causes firmer jam set.
Ensure you have enough sugar, pectin and other ingredients on-hand for your jam-making.
This is a chemistry exercise! Do not exceed or reduce any ingredients unless you are prepared for the learning opportunity that comes with dismal failure…
Make the jam. Allow at least 2 hours per batch for fruit prep, boil-up and jarring. Allow 24 hours for jam to “set” or gel after that.
Low-Sugar Peach Jam:
First, ensure all of your jars and lids are ready, and set out your dry ingredients so they are ready to go. Then, peel, pit and finely chop peaches (discard skin and pits to your compost pile). The “gel” portion of this recipe will need the “finely chopped” ripe peaches so they distribute well throughout the jam.
Ingredients (makes 5-6 cups jam):
4 ½ cups finely chopped, ripe peaches (about 6 large peaches. I get 8 just to be sure I have enough)
1 Tbsp finely chopped maraschino cherries
2 Tbsp lemon juice
3 cups granulated sugar
1 package low-sugar fruit pectin (I use Sure-Jell)
1/2 teaspoon butter or margarine
Then follow jamming directions below.
(to maximize success, I use the recipes on the commercial pectin package, so each recipe depends on the gelling compound I use. The modified instructions below are from Sure-Jell, for their low-sugar jams):
Assuming you’re doing this the safest way, you have already hot-washed your jars and they are still in that container. Now, bring your boiling water canning preparation pot to a simmer. Boil your lids and remove from heat.
Prepare your dry ingredients and set aside. Remove ¼ cup of granulated sugar from your sugar total and mix with your pectin powder, then set aside. Prepare your fruit.
Measure the EXACT amount of fruit with sugar-pectin mixture. ADD ½ teaspoon butter or margarine to reduce foaming, if desired. (I like the foam, it’s edible, but it doesn’t look so great in the jars)
You may want appropriate safety equipment for this part, to avoid burns from boiling sugars: glove on stirring hand, safety glasses, long sleeves and pants, hat. In any case, using a 12 quart tall pot on high heat, bring the fruit mixture to a full rolling boil (that is, a boil that doesn’t stop bubbling when you stir it), stirring constantly. (Oh, by the way Mr/Mrs Chemistry Whiz – do you remember what “stirring constantly” means? It means what it says, and in the case of jam-making “constant stirring” is prescribed to prevent burning the jam on the bottom of the pan, and to prevent floating fruit).
Once you have the full, rolling boil, stir in remaining sugar quickly. Return mixture to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, stir and skim foam as necessary for another minute.
Ladle quickly into prepared jars, filling to 1/8” from tops. Wipe jar rims with moist cloth, cover with new lids. Place in canning preparation pot for appropriate time, remove and let stand at room temperature for 24 hours.
When you finish for the day (night), CAREFULLY empty canning bath (you can take your boiling water bath to those pesky weeds in your driveway, and pour it on the weeds. Boiling water is a MUCH better way to kill them than chemicals…just be careful around hot water!)
Enjoy your jam. If you give it away, don’t be surprised or offended if someone uses it on meat or vegetables, or in cookies, instead of on toast or a muffin. It’s good for a variety of eating experiences!!!
AUGUST 9, 2015
PAULA SHOYER, THE KOSHER BAKER
Nectarine Tart (15- 20 servings)
1 sheet frozen parve puff pastry (from a 17.3 ounce box)
2 tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon ground cardamon
4 large nectarines
Preheat oven to 400 degrees F. Thaw puff pastry at room temperature for 45 minutes. You will need a jelly roll pan, about 12 X 16 inches. Cut out a piece of parchment paper large enough to cover the bottom of the pan and fit just inside the pan. Place the trimmed parchment on your counter.
When the pastry is thawed, sprinkle a little flour on the parchment and unroll the pastry on top. Use a rolling pin to roll the pastry until it is the exact size of the parchment, trimming if necessary. Every few rolls, lift up the dough and sprinkle a little flour underneath. Slide the dough and parchment onto the jelly roll pan. Use a fork to dock the dough with holes, leaving a one-inch border clear, without any holes.
In a small bowl, combine the sugar, cinnamon and cardamom. Cut two large pieces of the nectarines off the pit and then slice into very thin slices, thinner than ¼-inch. I usually use only the larger slices for the tart and nosh on the smaller ones. Remove the dough from the freezer. Sprinkle a little more than half of the cinnamon, sugar and cardamom mixture on the dough, leaving the border clear. Place the nectarine slices on the pastry overlapping in rows on the short side of the dough. I alternate the direction the fruit slices are facing for each row. Sprinkle with the remaining cinnamon, sugar and cardamom.
Bake for 25 to 30 minutes, or until the pastry is golden. Slide the pastry onto a cooling rack. Cut into squares or rectangles. Serve warm or at room temperature. Store at room temperature for up to two days.
Easy Fruit Tart
(Makes one 8 or 10-inch tart, 10 or 12 servings, or six 3-inch individual tarts)
Spray oil, for greasing pan4 to 5 fresh apricots or peaches, halved and pitted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
6 tablespoons butter or parve margarine, cut into 12 small pieces
1 large egg, beaten
1 teaspoon pure vanilla extract
Preheat the oven to 375°F. Grease an 8 to 10-inch-round baking or tart pan with spray oil.
Cut each apricot or peach half into 4 slices.
Place the flour, 1/2 cup of the sugar, the ginger, and baking powder in the bowl of a food processor fitted with a metal blade. You can also mix the ingredients by hand in a large bowl with a whisk. Add margarine pieces and process or whisk for 10 seconds until the mixture looks like sand. Add egg and vanilla and process just until the dough comes together. If making by hand, use your hands to knead the dough together.
Take a handful of the dough, flatten it in your hand and then press it into the pan. Continue with the rest of the dough, covering the bottom evenly.
Starting at the outside of the pan, press the side of your finger into the dough to make indentations for the fruit. Starting at the outside edge of the pan, place the fruit wedges into the indentations tightly next to each other and press gently. Repeat with another ring inside the first ring of fruit and repeat until you reach the center. Sprinkle the remaining 2 tablespoons of sugar on top of the fruit.
Bake for 45 minutes, or until the pastry is lightly browned on the edges. Let cool to room temperature in the pan. Run a knife around the edges of the pan, place a plate on top of the pan and then flip the tart over onto the plate, and then turn over right-side up onto a serving plate. If you used a tart pan with a removable bottom, place your hand under the pan and lift the tart out of the outer ring. Slice into 10 or 12 wedges. Store covered with plastic at room temperature for up to three days.
JULY 19, 2015
Matt Baker, Chef
City Perch Kitchen + Bar, Bethesda, MD
Grilled Hearts of Romaine "Elote"
3 each Hearts of Romaine Lettuce
3 each Ears of Sweet Yellow Corn
½ cup Mayo (Hellmans preferred)
1 teaspoon Cayenne Pepper
1 tablespoon Chili Powder
1 cup Cotija or Parmesan Cheese
2ea Limes, Zest and Juice
2 tablespoon Olive Oil
To taste Kosher Salt
1. Preheat a grill on high heat and preheat a medium sauté pan over medium-high heat.
2. Clean the corn kernels off of the cobs. Add 1 tablespoon of olive oil to medium sauteé pan and add corn kernels. Sauté the corn quickly for 90 seconds, moving the pan constantly while trying not to get color on the corn. Once sautéed, remove the corn from the pan and cool until ready to serve.
3. Portion the romaine lettuce by trimming the top half of the lettuce, reserving the top for another use. Next, take the bottom half of the lettuce and cut lengthwise into quarters.
4. Next, brush the romaine lettuce with olive oil and season all around with salt.
5. Using tongs, place the lettuce on the hot grill and let cook for 30 seconds before flipping over to the other side. Cook for another 30 seconds before removing and placing on a plate.
6. Once the romaine has all been removed, using a brush, brush the grilled romaine with mayonnaise. Sprinkle the sauteed corn on top of the romaine, season with a pinch of the cayenne and chili powder. To finish, sprinkle the romaine with the cotija cheese, finely grate with lime zest (using a fine micro plane) and finally squeeze the limes out over the romaine spears.
Ready to serve!!!!
JUNE 14, 2015
Susan Delbert, Executive Chef
National Press Club
Lamb and Beef Cocktail Meatballs with Tamarind Dipping Sauce
1 lb ground lamb
1 lb ground beef (not too lean)
6 slices bread, torn into pieces
or 1.5 cups dry bread crumbs
¼ cup milk (only if using fresh bread)
2 cloves garlic, minced
2 onions, fine mince
Small handful (about ½ cup) fresh mint
1 chile, minced
3-4 inch piece ginger, peeled and fine mince
2 T fresh cilantro, minced (optional)
Vegetable oil for frying
Frank's Red Hot Original Buffalo Wing Sauce (available commercially)
Tamarind Sauce Ingredients:
1 jar Tamarind pulp or concentrate (available in Latin markets)
2 cloves garlic
4 shallots, rough chop (optional, can substitute onion)
3-4 inch piece ginger (or more), peeled and rough chopped
¼ cup Asian fish sauce (optional)
2-3 cups orange juice
½ cup lemon juice
2 T mustard
¼ cup honey or brown sugar
2 T cornstarch
If using tamarind pulp, pour boiling water over to cover. Let rest about hour. Use fingers and break up. Simmer over low heat about 30 minutes. Strain well. Discard solids. Or just use the jarred concentrate.
Saute shallots/onion, garlic, ginger. Sprinkle cornstarch on softened vegetables.
Off heat, add sugar/honey, mustard, fish sauce, orange juice, lemon juice.
Using bir mixer, food processor, or blender combine all ingredients. Taste for acidity (add lemon juice), sweetness (add more sugar/honey), salt and pepper. Strain and hold.
If using fresh bread, soak in milk. If you have a food processor, combine bread (or crumbs), quartered onion, garlic, chunked peeled ginger, mint, chile and cilantro. Pulse to fine mince. If no machine, fine mince.
Combine meats, onion mix, salt, pepper and eggs. With clean hands, mix well. This can be made a day before service, cover, date and refrigerate (this melds the flavors). If desired, roll a small amount into meatball and fry in touch of oil to taste seasonings, salt and pepper.
Using a small melon baller (about 1 inch diameter) portion mix onto parchment covered rimmed baking sheet. Roll portioned balls between palms. Do not compact meatballs too tightly. The attraction of this appetizer is that the meatballs should not be too big.
Preheat oven to 350 degrees and roast meatballs about 10 minutes. These will not be cooked all the way through (this is an optional step to speed final prep). Meatballs can be chilled for later service.
Just before serving, heat ½ inch of oil in skillet. Add meatballs and saute/fry until nicely brown. Stab two per toothpick. Drain on paper towels (optional). Pair tamarind sauce and Franks’ Hot sauce (right from bottle) in wide flat bowl for dipping. Arrange meatballs. Accept all compliments.
JUNE 7, 2015
Sheila Crye, Young Chefs Organization
Spinach and Strawberry Salad
(Adapted by Young Chefs from a recipe by Kay A. Loy)
This recipe makes a sweet dressing that keeps well for several weeks in the refrigerator and that works well with other green and fruit salads, too. Consider combinations like romaine, pears, walnuts and crumbled blue cheese or mesclun (baby field greens), mango, avocado and thin red onion slices. Be creative!
For the dressing:
½ cup honey
Pinch of salt
¼ teaspoon dry mustard
¼ cup red wine vinegar
½ teaspoon paprika
1 cup vegetable oil
For the salad:
1 bunch fresh spinach
1 container fresh strawberries
½ teaspoon poppy seeds
½ teaspoon sesame seeds
For the dressing:
Whisk together the honey, salt,dry mustard, red wine vinegar, and paprika in mixing bowl. Slowly beat in oil, with a whisk, immersion blender or in the food processor.
For the salad:
Fill the sink with water and add the spinach, gently swishing it to dislodge dirt and grit, which will fall to the bottom. Pick out and discard damaged leaves and stems, and break leaves into bite-sized pieces, placing them in a salad spinner or clean pillow case. Wring the water from the greens and put them in the serving bowl. Clean, hull and slice the strawberries, adding them to the spinach. Sprinkle with poppy and sesame seeds. Pour about ½ cup of dressing over the salad, toss and serve.
MAY 31, 2015
Katie Barney Moose , COOKBOOK AUTHOR
2 cups fresh or frozen corn
½ cup flour
1 tsp baking powder
½ tsp salt
1 tbsp jalapeno or 1 scallion, finely chopped
In a bowl combine the ingredients, except butter.
Heat some butter in a skillet and drop the corn mixture by spoonfuls into the butter.
Brown on both sides.
Serve hot or chilled.
6 tomatoes, finely chopped
4 green onions, chopped
2 jalapenos, finely chopped, seeds removed
2 tbsp cilantro
1 tbsp Vinegar
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lime or lemon juice
Salt and pepper to taste
Combine the ingredients in a bowl. Serve immediately or chilled.
MAY 24, 2015
Cathy Barrow, Mrs. Wheelbarrow Practical Pantry
(Makes: 4 half-pint jars)
3 pounds (1350 g) strawberries, a mixture of slightly underripe and ripe (not overripe)
3 cups (21 oz., 600 g) granulated sugar
Juice of 1 lemon
1/2 teaspoon unsalted butter (optional)
1/4 cup (2 oz., 60 ml) St. Germaine (elderflower) or orange liqueur (optional)
Clean and hull the berries. Leave whole if small, or cut into bite-sized pieces or slices. Transfer to a large bowl. Use a potato masher to get the juices flowing.
Stir in the sugar and lemon juice. Cover and macerate for anywhere from 2 hours to 2 days. (Longer maceration is not better, but the timing is elastic to work with your schedule). Leave it on the counter for up to 12 hours, but refrigerate after that, or it may ferment.
Pour the mixture into a colander suspended over your preserving pot.
Allow the syrup to drip for 10 minutes or so, then, working over the pot, stir the fruit to release more syrup. Place the colander of fruit in a bowl to capture any additional syrup.
Turn the heat to high, clip on a candy thermometer, and bring the syrup to a sturdy boil. When the foam clears, at 220 degrees F (about 10 minutes), add the fruit and any syrup in the catch bowl and bring the jam to a foamy boil. Stir well and often.
Stir constantly until the jam has set, anywhere from 5 to 12 minutes.
At first the boil will be vigorous, hardy, and at a boil that will not stir down, then it will become lazy and languid as the jam thickens, and the bubbles will take longer to burst. Watch for evidence of the fruit sinking— it will float when first added, but as it absorbs the syrup, it will become suspended throughout the gel. When the foam has almost totally cleared, remove from the heat and let the jam cool for 2 minutes.
Test the set, using the wrinkle test or sheeting test. When the jam is ready, stir in the butter, if using, to disperse any remaining foam. Add the liquor, if using.
Stir well, then ladle the jam into the jars, leaving ½ -inch headspace. Clean the rims of the jars well with a damp paper towel.
Place the warmed lids and rings on the jars and finger-tighten the rings. Process for 10 minutes, starting the timing at the moment the water comes back to a vigorous boil.
MAY 17, 2015
Erika Rios Mounts, Wildfire’s Culinary Events Manager
WILDFIRE'S SIGNATURE CHOPPED SALAD
Chopped lettuce mix: 2 parts iceberg to one part romaine
2 oz.tomato, diced
2 oz. bacon diced
2 oz. corn
2 oz. scallions, sliced
1 cup fried tortilla chips
3 oz. citrus lime dressing
Toss first seven ingredients (including dressing) and toss with tongs.
Scatter on top:
¼ avocado, diced
2 oz. blue cheese, crumbled
3 oz. roasted chicken, cubed
diced tomatoes, to taste
MAY 10, 2015
To be added later.
November 2, 2014
Spicy Sweet Potato and Chickpea Soup
3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1-1/2 cups cooked chickpeas
3 cups stock or water
Dash of cinnamon, dash of cayenne
1 bay leaf
1 tablespoon tamari
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt
In a soup kettle sauté onions, garlic, celery, and sweet potatoes in olive oil for about 5 minutes.
Add seasonings, except the tamari, and the stock or water. Simmer, covered for 15 minutes.
Add remaining vegetables and cooked chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
Note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans can replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes.
Tahini Carob Spread
2 Tbs. tahini
1 Tbs. carob syrup (or to taste)
A few drops of water if needed
Mix together and use as a dip for apples, pears or spread on bread or sweet crackers or cookies.
1 6-7.5 oz. can Wild Alaskan Salmon
1 tsp. balsamic vinegar
1 Tbs. capers
Mash avocado and salmon together. Stir in capers and vinegar. Serve with crudites (raw vegetables) and/or crackers.
October 19, 2014
Beverly Coleman McFarland,
Nutritional Consultant, Raw Food Chef
for In The Raw With Soul
Garlicky Kale Salad
One bunch of kale washed and dried
1/4 cup olive oil
3 tablespoons of nutritional yeast
2 tablespoons of lemon juice
1 clove of garlic chopped
1 tablespoon of Braggs amino acid.
Mix all liquid ingredients, pour over kale and massage into kale gently until soft and fully mixed.
Serve and enjoy.
October 12, 2014
Susan Callahan CHE,
Chief Instructor/Lecturer, Hospitality & Tourism Management Program
Univ. of Md - Eastern Shore
Butternut Squash Soup
1/4 cup ( 1/2 stick) vegetable oil
1 large onion, finely chopped
4 large garlic cloves, chopped
2 quarts vegetable stock
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
2 teaspoons sugar ( optional)
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Melt oil in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add stock all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
October 5, 2014
Scott Minnich, Chili Cook-off Winner!
4 - 4 1/2 Pounds of Chuck Roast
1/2 Pound of Apple wood or Hickory Smoked Bacon
1 1/2 Cup Diced Onion (prefer red)
4 - 5 Big Cloves of Garlic
2 - 21/2 Tablespoons of Dried Oregano
2 28oz cans of Whole, Diced or Crushed Tomatoes
Chili Mix to taste (Chili Mix is 1 1/2 parts of Chili Powder to 1 part Cumin)
A word about ingredients:
For the contest I used Chuck Roast. I have made this chili with Brisket, Ground Beef and even Pork. Ground Beef is fastest because you don't have to wait for the meat to get tender, but you have to be careful to drain off the fat.
You can use any kind of Chili Powder you wish. I have used most of the grocery store brands, but I prefer Penzey's Spices and that is what I used in the contest.
Now the recipe.
Salt and Pepper the Meat liberally
I used a charcoal grill (600 degrees) to sear the meat on both sides. You could do it in a pan with some Olive Oil, but I like the charcoal taste.
While the meat is resting dice the onion and mince the garlic.
Cut the Bacon in 1/2 inch bits (lardons)
When the Meat is cool, cut it into 1/2 to 1 inch chunks.
Set the stove to medium heat.
Saute the bacon in a large Dutch Oven until it has released most of its grease.
Drain the grease down to between 1 and 2 tablespoons.
Add the Onion and saute until soft.
Add the Garlic and Oregano.
Stir occasionally for 4 or 5 minutes.
Add the Meat and include all of the collected juices on the plate.
Stir the mixture well.
Sprinkle about 2 tablespoons of the Chili Mix on the Meat and stir well.
Let the mixture continue to combine, stirring occasionally for about 5 more minutes.
Add the Tomatoes and break them up with a spoon if necessary.
Simmer covered, stirring occasionally for about 4 hours. (tip: You can set the oven to about 200 degrees and put the Dutch Oven in. this will maintain a steady simmer easily)
Once the meat is tender, taste and correct Salt, Pepper and Chili Mix to taste.
Note: Chili Mix "blooms". Immediately after putting it in the Chili you will not notice much of a difference. Once the oils in the Chili Mix have a chance to come alive it will be surprising. Add a little at a time and wait 10 minutes or so at simmer before you add more.
Tony Laing, 2nd Place Recipe
Vegetarian Supreme Chili
One bunch celery
Four peppers (red, orange, & green for added color)
One medium onion
1/2 cup white raisins
Two 40.5 oz cans kidney beans
Four 14.5 oz cans diced tomatoes flavored with oregano, garlic and basil
Two cups water
Four Tbsp chili powder
One Tbsp seasoning salt
One tsp cumin
Dash of cayenne pepper
Cut up the vegetables
Add all ingredients together
Bring to a boil and then simmer for one hour
(recipe credited to Amy Shuman)
September 28, 2014
Easy Jam Recipes: Fancy Pear Jams (Mermelada de Pera)
Making jam is EASY as 1-2-3! You can be jammin' as each fruit comes into season. Read these directions all the way through first!
1) Prepare your equipment.
a) Clean all jars in your dishwasher, leave dishwasher closed until ready to use. No dishwasher? You can use warm soapy water and hot water rinse. Always, always, always use clean jars.
b) Be ready to sterilize jar lids/screw caps in a boiling water bath. NEVER re-use lids. Always use new lids; you can re-use the rings on two-piece canning lids, never the lid parts. I guess you get the point?
c) Have food preparation tools, measuring cups and spoons, and cooking pots ready.
d) For safest preservation, have a large boiling water bath for the finished jars of jam.
2) Find a recipe and gather your ingredients.
a) Good recipes are available from jar/pectin companies, from Extension services, and from the Internet. Decide if you want a "traditional" modern high-sugar recipe, or a modern "low-sugar" recipe. Low-sugar recipes tend to have a better fruit taste, but I find them slightly more difficult to make and to preserve for longer than 6 months. (Who cares about this, if you eat them fast?!)
b) Find ripe fruit. Mushy fruit causes poor jam set. Unripe fruit causes firmer jam set.
c) Ensure you have enough sugar, pectin and other ingredients on-hand for your jam-making.
d) This is a chemistry exercise. Do not exceed or reduce any ingredients unless you are prepared for the learning opportunity that comes with dismal failure!
3) Make the jam. Allow at least 2 hours per batch for fruit prep, boil-up and jarring. Allow 24 hours for jam to "set" or gel after that.
Low Sugar Pear-Maple Jam
First, ensure all of your jars and lids are ready, and set out your dry ingredients so they are ready to go. Then, peel, core and finely chop pears (discard skin and cores to your compost pile). The "gel" portion of this recipe will have a distinct maple flavor that will complement the pear; hence you really need the "finely chopped" pear.
Ingredients (makes 5 1/2 cups jam):
4 1/2 cups finely chopped tart Asian pears (about 12 pears. I get 16 just to be sure I have enough)
1/8 cup lemon juice
2 cups granulated sugar
2 shakes cinnamon
1 cup maple sugar
1 package low-sugar fruit pectin (I use Sure-Jell)
1/2 teaspoon butter or margarine
Then follow jamming directions below.
Low-Sugar Pear-Ginger Jam
First, ensure all of your jars and lids are ready, and set out your dry ingredients so they are ready to go. Then, peel, core and finely chop pears (discard skin and cores to your compost pile).
Ingredients (makes 5 cups jam):
4 1/2 cups finely chopped sweet Asian pears (about 12 pears. I get 16 to ensure I have enough)
1/8 cup lemon juice
3 cups granulated sugar
2 shakes cinnamon
1 Tablespoon grated fresh ginger (gives a good ginger taste; if you want the pear to predominate more, simply reduce the ginger)
1 package low-sugar fruit pectin (I use Sure-Jell)
1/2 teaspoon butter or margarine
Then follow jamming directions below.
(To maximize success, I use the recipes on the commercial pectin package, so each recipe depends on the gelling compound I use. The modified instructions below are from Sure-Jell, for their low-sugar jams):
1. Assuming you're doing this the safest way, you have already dishwashered your jars and the door is shut. Now, bring your boiling water canner to a simmer. Boil your lids and remove from heat.
2. Prepare your dry ingredients and set aside. Remove cup of granulated sugar from your sugar total and mix with your pectin powder, then set aside. Prepare your fruit.
3. Measure the EXACT amount of fruit with sugar-pectin mixture. ADD ? teaspoon butter or margarine to reduce foaming, if desired. (I like the foam, it?s edible, but it doesn?t look so great in the jars)
4. You may want appropriate safety equipment for this part, to avoid burns from boiling sugars: glove on stirring hand, safety glasses, long sleeves and pants, hat. In any case, using a 12 quart tall pot on high heat, bring the fruit mixture to a full rolling boil (that is, a boil that doesn't stop bubbling when you stir it), stirring constantly. (Oh, by the way Mr/Mrs Chemistry Whiz, do you remember what "stirring constantly" means? It means what it says, and in the case of jam-making constant stirring is to prevent burning the bottom of the pan, and to prevent floating fruit).
5. Once you have the full, rolling boil, stir in remaining sugar quickly. Return mixture to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, stir and skim foam as necessary for another minute.
6. Ladle quickly into prepared jars, filling to 1/8" from tops. Wipe jar rims with moist cloth, cover with new lids. Place in boiling water canner for appropriate time, remove and let stand at room temperature for 24 hours.
7. When you finish for the day (night), CAREFULLY take your boiling water bath to those pesky weeds in your driveway, and pour it on the weeds. Boiling water is a MUCH better way to kill them than chemicals?
8. Enjoy your jam. If you give it away, don?t be surprised or offended if someone uses it on meat or vegetables, or in cookies, instead of on toast or a muffin. It?s good for a variety of eating experiences!!!
copyright: Don Moore 9-2014 (used by permission)
September 21, 2014
Chef Henning Lorenzen, Executive Chef & Director of Food & Beverages for Fox Hill Luxury Retirement
Pork Tenderloin with Prunes and Apples
(Served with Red Cabbage)
1 1/2-2 lb. Pork Tenderloin
1/2 lb. pitted prunes
3 apples cored, peeled and sliced
Salt and pepper
1 cup of water
1-2 tbsp. flour
Cut a lengthwise slit about half way into the pork loin, and flattened it by beating it lightly. Spread Prunes and apples over the flattened surface, fold the meat and tie with string in six or eight places. Rub with salt and pepper and brown quickly in the melted butter. Add water and cook the meat for 3/4 hour to 1 hour. Skim off the fat and thicken with a little flour. Add a few drops of gravy browning for some color if preferred.
3 tablespoons butter
1 large onion
1 shredded medium red cabbage
1 cup water
1 cup red wine
1/2 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
Melt butter, add finely chopped onion and shredded cabbage; cook onion and cabbage for 10 minutes under medium heat in large pot; then add water, wine, vinegar, sugar, salt and ground nutmeg and cook for 30 minutes until tender.
Garnish: Lingon berries.
September 14, 2014
Chef Ethan McKee
Butternut Squash Soup with Roasted Mushrooms and Pancetta
1/4 cup olive oil
2 medium to large butternut squash, peeled, seeded and chopped
1 cup Spanish onion, diced
1 cup heavy cream
2 quarts chicken stock or vegetable broth
2 tbsp olive oil
1/2 cup diced pancetta
1 quart cleaned assorted mushrooms
2 sprigs of thyme
1 sprig of rosemary
2 cloves of crushed unpeeled garlic
In a medium soup pot heat the olive oil over medium-low heat. Add the diced onion to the pot and season with salt and pepper. Cook for 3-4 minutes or until the onions are softened without coloring. Add the butternut squash to the pot and cover with chicken stock or vegetable broth. Turn the heat up to high and bring the soup to a simmer. Turn the heat down and simmer until the squash is tender. Remove from the heat and puree the soup in a blender. Return the soup to the pot and whisk in the heavy cream. Adjust the seasoning with salt and pepper.
Prepare the garnish by heating the olive oil over medium-low heat in a medium saute pan. Add the pancetta and cook for 4-5 minutes. Add the mushrooms and season with salt and pepper. Add the herbs and garlic to the pan and continue to saute for 5-7 minutes until the mushrooms are cooked through and caramelized. Remove the herb sprigs and garlic.
Serve the soup in warmed bowls with a few spoons of the mushroom garnish. Enjoy!
September 7, 2014
Susan Callahan, Chef & Instructor of Hospitality and Tourism Management, U Md - Eastern Shore
Corn- Beef Summer Hash
1/2 pound of fresh shelled beans
1 tablespoon of olive oil
2 tablespoons of unsalted butter
1/4 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
3 ears of corn, cut off the cob
1-1/2 cups of sliced fresh zucchini
2 fresh tomatoes diced, peeled if you like
1/2 cup of BBQ beef or pork, leftover smoked turkey, any meat will do
1/2 cup fresh basil
1 cup red wine
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
In a large heavy skillet, heat the olive oil on medium and add the butter.. Add the onion and bell pepper and cook over medium until softened, about 3 minutes add the beans and cook 3 minutes. While that is cooking, cut the corn off of the cob and use the dull edge of the knife to scrape down the milk; set aside.Add the corn and zucchini to the onion and bell pepper; cook over medium for about 3 minutes, stirring occasionally. Add the tomatoes cook and stir on medium for about 5 minutes. Add ine and meat reduce heat to medium low and cook for about 10 minutes or until heated through; stir in basil. Stir occasionally. Season with salt and pepper; taste and adjust seasonings as needed.
Can serve with brown rice or roasted potatoes.
August 24, 2014
Salt & Pepper
Brian's Tomato, Corn and Greens Salad
Serves 6 to 8
Prep time: 10 minutes; no cooking time
2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
1 cup grilled corn kernels
1/2 yellow onion, chopped
1/2 cup ground cherries
1 bunch sorrel
2 cups purslane
4 cups Malabar spinach
1/4 cup mint, roughly chopped
1/2 cup olive oil
1/4 cup sparkling wine vinegar
Salt & Pepper to taste
In small bowl, whisk together oil, vinegar, Salt & Pepper; set a side.
In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).
AUGUST 10, 2014
BRITTANY BRODFUEHRER of Cafe Rio
Guacamole w/Fresh Tomatoes
1 tsp salt
2 tsp onions, finely diced
2 limes, juice only
1 cup cilantro, chopped
1 tomato, diced
Cut avocados in half lengthwise. Remove the seed and scoop out the pulp with a spoon. In a large bowl mash the avocados with a fork until they reach a smooth consistency. Stir in salt, lime juice and cilantro. Garnish with tomato on top. Cover tightly. Refrigerate for at least for at least 2 hours for best flavor.
Pico de Gallo w/ Avocado
4 Tomatoes, diced
1 pinch Salt
1 Onion, diced
1 cup of Cilantro, chopped
2 Limes, juice only
1 Avocado, diced
1 Jalapeno, de-seeded and diced
Start by de-seeding the Jalapeno. Pierce the top of the jalapeno with a small knife and cut around the top to remove the stem and seeds. Cut jalapeno in 1/4 inch strips lengthwise, rinse under water to remove remaining seeds. Dice jalapeno, tomatoes, onions and cilantro. Gently mix together in a large bowl. Stir in Salt, Garlic and lime juice.
Cut the avocado in half lengthwise. Remove the seed and scoop out the pulp. Chop Avocado into small quarters, use as garnish. Cover tightly. Refrigerate for at least 1 hour for best flavor.
JULY 27, 2014
Baba Ghanoush (Roasted Eggplant and Sesame Spread)
2 medium eggplants (about 21/2 lbs. total)
1 cup pine nuts (optional)
3 large garlic cloves, minced
6-8 Tbs. tahini
4-6 Tbs. lemon or lime juice
1 Tsp. group cumin
Pinch of cayenne
Salt and pepper
Hot paprika, sweet paprika or cayenne (garnish)
Olive oil (for sprinkling)
2 Tbs. minced parsley or a few whole fresh mint leaves
Preheat oven to 450. Wash eggplants and prick each in several spots with a fork to prevent bursting. Set them on a pan and bake (turning them over once or twice while baking) for 40-50 minutes. They are done when the skin blackens, are very soft when you press them and look collapsed. (You can also roast eggplant on a gas or charcoal grill). Let stand until just cool enough to handle. Cut off caps and remove peel with the aid of a paring knife or cut in half lengthwise and scoop out flesh with a spoon.
Toast pine nuts in 350 degree oven for 3 minutes or until lightly brown.
Chop eggplant with a knife to a slightly chunky puree. Transfer to a bowl and add lemon or lime juice and garlic and mix well. Gradually add the tahini, salt, cumin and cayenne and blend thoroughly.
At serving time, spread eggplant in a thick layer on a platter. Sprinkle with paprika or cayenne (not too much), drizzle center lightly with olive oil, then sprinkle with pine nuts. Garnish edges with parsley or mint. Serve with pita, bread and/or crackers.
Herb Roasted Eggplant with Herbs
Yield: Makes 6 servings
1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
6-8 cloves chopped garlic
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
Few sprigs fresh thyme
Few sprigs fresh rosemary
1/2 cup crumbled feta cheese
Preheat oven to 450 degrees F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, thyme, rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
Roasted Chopped Eggplant
1 Tbs. extra-virgin olive oil
Sea salt to taste
Fresh ground pepper
Dash of cayenne or to taste
For the gas stovetop method: Turn 2 burner up full-throttle. Pierce each eggplant in several places with a fork. Place 1 eggplant on each burner and using a pair of tongs, turn every 5 minutes or so, until the entire surface of the eggplant is charred and the eggplant is soft, about 15 minutes. Remove from the burners and place on a plate to cool.
For the oven method: Preheat the oven (or barbeque) to 450 degrees. Pierce each eggplant in several places with a fork. Place directly on the grate (in the oven place a piece of aluminum foil on the grate below to catch any drips) and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
Regardless of the cooking method, once the eggplant is cool enough to handle, carefully peel the charred skin off the eggplant. Discard the skin. (With the oven roasted or barbequed eggplant you should be able to slice the eggplant in half and scoop the flesh from the skin.) Move the flesh onto a cutting board, discard the stem and mince the flesh with a sharp knife. Scoop into a bowl.
Mince the onion and add to the eggplant along with olive oil salt and pepper and a dash of cayenne.
Variation: Omit the onion and add 1/4 cup of pomegranate paste and 2 Tbs. of chopped parsley.
July 20, 2014
Broccoli Almond Stir Fry
By Ruby Lathon, PhD
1 large head of broccoli, cut into florets
1 large red bell pepper, (remove seeds) cut into large 1-2 inch chunks
1/2 cup raw almonds (soaked for 2 or more hours, drain)
1/4 cup sundried tomatoes(packed in olive oil or rehydrated)
1 teaspoon dulse flakes
1 tablespoon Bragg's Liquid Amino
1 teaspoon garlic powder or 1 clove fresh garlic (optional)
1 package of marinated coconut curry tempeh (optional)
1 teaspoon olive oil
Chop bell pepper Heat about 3-4 tablespoons of water in a wok or stainless steel pan.
Add tempeh and cook for 2-3 minutes to brown slightly.
Add broccoli, bell pepper and sundried tomatoes. Cover and let cook on medium heat for about 2 minutes, stir occasionally to prevent tempeh from sticking.
Add all other ingredients except olive oil. Cover for another 2 minutes until broccoli is bright green and still firm. Remove from heat and drizzle with olive oil. Serve over brown rice or quinoa.
July 13, 2014
Grand Prize Winning
from Market's Pie Bake-Off
Chocolate Ganache and Toasted Coconut Pie
By Judy Newton
1 cup chocolate graham cracker crumbs
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted
8 oz. very good dark chocolate, roughly chopped
2 cups heavy whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract
1 cup sweetened grated coconut
For the drizzle and chocolate crust layer:
4 oz. very good dark chocolate, roughly chopped
2 tbs. milk
PREHEAT oven to 350 F.
COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up sides of pie plate.
BAKE for 8 to 10 minutes. Check carefully during the last few minutes to prevent over-baking. Cool to room temperature.
MELT 2 oz. dark chocolate in oven. Add 1 tbs. milk, mix until smooth. Cool until warm but still pourable; coat bottom of crust. Let cool.
TOAST Coconut until brown and crusty. Watch it carefully, it can burn quickly.
MELT 8 oz. dark chocolate in warm oven. STIR 3/4 cup cream into chocolate until well mixed. Cool to room temperature. Stir in 1/2 cup coconut.
BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold whipped cream into chocolate mixture. Spoon into crust. Refrigerate until firm.
MELT 2 oz. dark chocolate in oven. Add 1 tbs. milk, mix until smooth. Scoop into small heavy-duty plastic baggie; pierce one corner with toothpick; squeeze to drizzle chocolate over pie. Let stand a few minutes to harden.
CHILL until set, a minimum of four hours. Decorate top with remaining coconut and (optional) fresh berries.
June 22, 2014
Tarragon: The Celebrated Culinary Artemisia
In celebrating Artemisia, Herb of the Year for 2014TM, we find a genus of herbs which are used mainly as ornamentals and medicinally, though there are some used as culinary herbs. The starring culinary artemisia is French tarragon, Artemisia dracunculus 'Sativa', which more than makes up for the lack of the other artemisias in the kitchen. Tarragon's strongest devotees in Europe have been cooks rather than doctors or herbalists. The French are famed for their use of tarragon in cooking, however it has been used for centuries throughout Europe and Russia. Tarragon is considered one of the royal herbs, in the kitchen, in fact as well as legend.
From times of old
subtle yet bold
in sauces fine with meat or fish,
tarragon defines the dish.
Tarragon in the kitchen
The French work with tarragon in the most majestic way, although it also finds favor with the Siennese and with some peoples of Southern Russia, where it probably originated. The rich anise-like, peppery flavor of tarragon and its complex aroma of very freshly cut hay, mint, and licorice enhance a great variety of foods. Classic in sauces from bearnaise to tartar, and excellent with fish, eggs, and chicken, tarragon also adds much to grilled meats. A light sprinkling goes well with many simply prepared vegetables, notably peas, spinach, cauliflower, and potatoes.
Tarragon tastes best on its own or with the classic fines herbes: parsley, chervil, and chives. The strong aromatics--rosemary, sage, and thyme--do not harmonize well with it. The fresh herb is subtler than the dried and may be used accordingly. Heat brings out the flavor of tarragon, so cooked dishes usually need less. In the late spring and early summer, tarragon is often sold in produce markets and at greengrocers.
For cultivation, French tarragon, A. dracunculus 'Sativa', is the culinary herb of choice, and should be obtained from an herb supplier. It must be started from a cutting or by root division. Mexican tarragon, Tagetes lucida, is a member of the marigold family, with a coarser but similar flavor to true tarragon in the raw leaves. It is stronger in vinegar and milder in cooked dishes. Still, it is a perennial in warm climates, and is of use when tarragon is dormant, or where winters are too warm for French tarragon to thrive. Commercial seed usually is that of Russian tarragon, a close Artemesia relative; however, it lacks the essential oils necessary for culinary use. It looks more like tarragon than the Tagetes substitute, but has almost no flavor.
It is best to buy rooted cuttings or small plants in the spring and plant them eighteen inches apart, as tarragon has a shallow lateral root system. Tarragon likes a well-drained rich soil a bit on the sandy side, and a sunny spot free from the shadow of other plants. Fertilization twice a month is necessary, especially the first few months after it has been transplanted. You will have to protect the plants if you set them out while there is still a chance of frost. Mature French tarragon will grow from two to two and one-half feet tall; like rosemary and sage, it will become a handsome bushy plant. Frequent cutting of the plant, especially in summer, and a mulch of sand lessen disease problems, but all yellow or brown leaves should be removed from the plant as soon as they are observed to retard the spread of fungus.
To insure the most flavorful tarragon, the roots should be divided in two to three years, after the plants are well established. When a plant shows new growth in the spring, before the stems are three inches tall, dig it up. Carefully separate it into pieces that have part of last year's stem and roots on each portion. The divisions should be treated as plants and will thrive with water and fertilization.
The poem and some of the text is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave Press, 2000.
This is a classic herb dressing; the tangy taste goes well with salads: grain, potato, pasta, greens, cucumbers, and just about any crudites, blanched or steamed vegetables.
Makes about 1 generous cup
1 to 2 tablespoons white wine vinegar or tarragon vinegar
About 1 tablespoon lemon or lime juice
1/2 teaspoon salt
About 3/4 cup olive oil
1 teaspoon Dijon-style mustard
2 garlic cloves, crushed
Freshly ground black pepper
Handful of tarragon leaves, minced
Combine the vinegar, lemon juice and salt in a measuring cup and stir well with a fork. Slowly add the olive oil as you stir constantly with the fork to make an emulsion. Add the mustard, garlic, pepper and tarragon and stir well to combine. Adjust the seasoning with lemon juice, vinegar, or salt if necessary. The dressing keeps, covered and chilled, for 1 week. Stir the dressing before using and serve at cool room temperature.
June 15, 2014
Scott Sunshine, CFBE
Chef, Hilton Garden Inn, Falls Church, VA
Skirt Steak with Chimichurri Sauce
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons fresh lemon juice
1 cup flat-leaf parsley
4 tablespoons fresh basil leaves
1 tablespoon fresh oregano leaves
3 tablespoons garlic
2 tablespoons shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not pureed. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a bowl bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours
Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, ziploc plastic bag.
Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 3 hours.
Preheat a grill or grill pan to medium heat.
When the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and put the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
June 8, 2014
Better Than Raw -- Marinated Kale Salad
Ingredients (2-3 servings)
Lemon juice from one lemon OR 2 TBSP organic plain lemon juice
1/4 cup raw apple cider vinegar
2 TBSP raw honey (optional)
1 inch grated fresh ginger or 1/4 tsp dried ginger
2-3 cloves garlic, peeled and pressed through garlic press or minced (optional)
1/4 cup coconut aminos or tamari (gluten-free fermented soy sauce)
1/2 tsp sea salt
1/4 tsp ground pepper
2TBSP unrefined organic toasted sesame oil
3/4 cup olive oil
1 bunch of kale, washed, de-ribbed, ripped into bite-sized pieces
Add all ingredients (except kale) into a jar and shake until combined.
Pour over kale in a bowl.
Let sit in the bowl on counter for 3-5 hours while it marinates, occasionally stirring. (I suggest putting a plate on top of the kale salad to weigh it down for intense marinating!)
May 11, 2014
Vanilla Bean Ice Cream
Makes 1 quart
1 1/2 cups whole milk
1 Tablespoon cornstarch
1 3/4 cups heavy cream
2/3 cups sugar
1 vanilla bean, split and seeds scraped (I prefer Madagascar vanilla)
1/8 teaspoon salt
Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 2 Tablespoons of the milk with the cornstarch. Set aside.
Combine the remaining milk with heavy cream, sugar, vanilla bean & seeds in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 3 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.
Carefully remove the vanilla bean. Gradually pour the hot milk mixture into a medium bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Chill overnight.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.
March 28, 2014
Salt & Pepper
Scrumptious Egg Dishes at Farmers Market
Spinach & Feta Cheese Omelet
Sauteed Norland Potatoes Served w/ Red Wine & Garlic Turkey Sausage
February 16, 2014 - Winter Market
Kitchari with Greens
1/2 cup quinoa
1/2 cup red lentils
1 medium onion coarsely chopped
1 stalk celery chopped
2 carrots chopped
1 fennel bulb chopped
1" cinnamon stick
4 cardamom pods crushed ? just seeds
1 tsp whole cumin seed
1 bay leaf
1/2 tsp turmeric powder
3 cups of water
1 Tbsp ghee or extra-virgin olive or coconut oil
1/2 - 1 bunch of kale, spinach or collards, chopped
Salt to taste
If you can, soak the quinoa and lentils for 7 hours and then rinse. This shortens the cooking time and eases digestion. Drain the quinoa and lentils and then rinse. Heat the oil in a large pot and when hot saute the cinnamon, cloves, cardamom and bay leaf. When the leaf starts going brown, add the whole cumin and saute for one minute
Then add the onion, carrot, celery and fennel and saute until they begin to soften. Add the turmeric and stir well. Add the quinoa and lentils and mix together with the veggies and spices.
Lower the flame to a medium heat, add the water, cover and cook for 10 minutes or until the lentils lose their shape and the quinoa is cooked. Add salt to taste and the greens. Cook until greens are wilted. The kitchari should have a runny consistency. Serve with a squeeze of fresh lemon and chopped cilantro. Raita and or a chutney is nice to serve with the kitchari.
*Be flexible with the vegetables adding those you have on hand, e.g., cauliflower, peas, squash or potatoes would go well.
**You could substitute or add 1 Tbsp curry powder for the spices listed in the recipe.
February 9, 2014 - Winter Market
Dr. Ruby Lathan
For more information or nutrition coaching please contact Dr. Ruby Lathon at: Ruby@RubyLathon.com or 202-709-7829
Dr. Ruby's Sunflower Tuna Salad
Another favorite! This is a great sandwich filling.
Ingredients: (Serves 2 to 4)2 cup soaked sunflower (soaked for 2 hours to overnight)
2-3 tablespoons chopped parsley
2 cloves of garlic
1/2 red or white small onion
1 1/2 stalks celery
2.5 tablespoons of dulse (seaweed)
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1 tablespoon brown or Dijon mustard
1.5 tablespoons flax oil OR 2 tablespoons grape seed oil veganaise
1 large diced tomato
Optional: 1 teaspoon dill or 2 finely chopped kosher dill pickles
Drain and rinse sunflower seeds (soaked for 2 hours to overnight). Finely chop parsley, onion, and celery and pulse in a food processor and set aside.
Mix dulse with apple cider vinegar and lemon juice in a small bowl.
Add sunflower seeds, garlic, dulse mixture, mustard, sea salt to food processor.
Pulse until seeds are grounded and ingredients are well incorporated. Scrape sides with spatula as needed.
Combine sunflower seed mixture with parsley, onions, celery and flax oil or veganiase in a bowl. Gently mix in diced tomatoes.
Serving Suggestions: Wrap in romaine lettuce leaves; use as a dip for veggies such as red pepper slices or celery; serve on bed of mixed greens; with raw crackers; serve on toasted bread with lettuce & tomatoes.
Dr. Ruby's Mango Miso Kale Salad
Ingredients (makes 6 to 8 servings):
2 large bunches curly kale, washed and torn into small pieces
4 tablespoons miso tamari
1-2 tablespoons stone-ground mustard
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon agave nectar
Juice from half of a large lemon
1 large, ripe or almost ripe mango, peeled and diced into small squares
Place the kale in a large bowl. Massage the kale for a minute or two to soften.
Whisk all ingredients except kale and mango until well mixed.
Drizzle the over the kale and toss salad to coat all leaves with the dressing.
Add in the diced mango and toss well.
January 12, 2014 - Winter market
Recipe courtesy of Chef John Moeller
Former White House Chef and author of
Dining at the White House: From the President?s Table to Yours
Herb-Crusted Chicken Breast
Prep Time: 30 minutes
Cook Time: 30 minutes
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped chervil, optiona
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 (5-ounce) skinless, boneless chicken breasts
1 egg white, lightly whipped
1/4 cup unsalted clarified butter
Preheat oven to 350 degrees F.
Combine parsley, chives, tarragon, and chervil in shallow bowl. Place flour in separate small bowl, and stir in salt and pepper. Dredge skin side only of chicken breast in flour, and shake off excess. Dip floured side of chicken in egg white, and shake off excess. Place chicken breast on plate, floured-and-egg side up. Evenly sprinkle chicken with fine herb mixture.
Heat medium saute pan over medium-high heat, and add clarified butter. In batches, place chicken herb-side down in pan, and gently saut? 4 to 5 minutes per side. Transfer to sheet pan herb-side up, and finish in oven for 8 to 10 minutes. Remove from the oven, and let it rest for 5 minutes.