Archive | Recipes

Molly’s Chèvre

Adapted from Goats Produce Too! The Udder Real Thing, written and published by Mary Jane Toth.

If you’ve never made cheese before, go to the New England Cheesemaking Supply Company website, cheesemaking.com, where there are tutorials on every part of the process described here.

5 quarts goat milk
¼ cup fresh cultured
buttermilk
⅓ cup cold water
3 drops liquid rennet
Optional flavorings:
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Sterilize all tools and pots.

Heat the goat milk to 90°. Add the buttermilk, stir, and let the pot sit for 15 minutes off the heat.

In a separate bowl, combine the cold water and rennet. Add 3 tablespoons of the water-rennet mixture to the goat milk. Stir for 3 minutes, cover, and let rest for 12 hours at room
temperature.

Cut the resulting curds into ½-inch cubes and stir gently for 10 minutes to release the whey.

Let rest for another 12 hours at room temperature.

Drain in a hanging sack of cheesecloth until volume of curds is ⅓ of original size.

Mix in salt, garlic powder, and Italian seasoning, or experiment with your own flavorings.

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Blueberry Pickled Fish

Any meat or fat that is stored in blueberries will become pickled, developing a unique color and flavor within a few days to a week.  Clean and gut some fat trout or whitefish and then hang it to dry for three days. Hanging and drying are necessary to toughen the fish so it won’t fall apart.

Cut the fish into 2- by 4-inch pieces, removing any bloody or spoiled pieces. Mix this into a large bowl or jar filled with blueberry juice or juicy blueberries (fresh, or stored from last year). You’ll need enough juice so that the fish is completely submerged and can be easily stirred.

Keep cold and stir gently each day. It will be ready to eat when the color goes all the way through the fish. To check, cut a piece and see if the center is purple.

Eat the berries, juice, and fish all together as pickles with a meal, or with sugar for dessert.

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Blackberry Vinegar

Adapted from Williams-Sonoma’s The Art of Preserving: Sweet & savory recipes to enjoy seasonal produce year-round.

½ cup fresh mint leaves (optional), thoroughly rinsed, patted dry, and roughly chopped

4 cups white wine vinegar or rice vinegar
3 cups blackberries, crushed
Equipment:
A large, clean, nonreactive bowl
A nonreactive saucepan
2 one-pint bottles, sterilized just before using

In the saucepan, warm the vinegar over low heat until hot but not yet simmering; do not let it boil. Remove from the heat. Place the blackberries and the mint, if using, in the bowl. Pour in the hot
vinegar and stir to combine. Set aside to cool. Cover the bowl with plastic wrap and refrigerate for 2–4 weeks; the longer the vinegar stands, the stronger the flavor will be. Gently stir the vinegar
every few days to blend the flavors.

Strain the vinegar through a fine-mesh sieve and then through a coffee filter. Using a funnel, pour the filtered vinegar into hot, sterilized bottles. Cover tightly and store at room temperature for up to 2 months.

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Warm Shelling Bean Salad with Grilled Shrimp

Adapted from Eating Local: The Cookbook Inspired by America’s Farmers

Shelling beans should be in good supply this season as growers have stepped up production to meet rising demand. When you purchase shrimp for this recipe, look for Pacific Coast wildcaught
pink shrimp, which are a Best Choice according to the Monterey Bay Aquarium’s SeafoodWATCH program (montereybayaquarium.org). If you can find wild-caught shrimp from the Gulf of Mexico, purchasing them will be a way of helping support the fishermen impacted by the BP oil spill.

2 pounds fresh cranberry beans, cannellini beans, black-eyed peas, crowder peas, or other shelling
beans
½ yellow onion
3 cloves garlic, halved lengthwise, plus 1 large clove, finely minced
4 thyme sprigs
1½ quarts water
Kosher or sea salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
½ large red onion, halved again through the stem end, then very thinly sliced
¼ cup minced fresh Italian parsley
12 fresh basil leaves, torn into smaller pieces
2 innermost celery ribs, thinly sliced
1½ cups halved cherry tomatoes, preferably red and gold types
Red wine vinegar
18 large shrimp (about ¾ pound total), peeled and deveined
1 lemon

Remove the beans from their pods; you should have 3–3½ cups.… Read More

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A Bowl of steaming Juk

By Su (mother) and Mia (daughter) Buchignani “Wow! This completely reminds me of something my mom would have made in her crockpot. It makes me feel like home.”—Melissa

A standard breakfast in our household was a big bowl of steaming juk. This rice porridge, which is also known as jook, hsi-fan, congee, or zhou, is made of white rice, often with the addition of glutinous (sticky) rice. It’s simmered for several hours until the rice grains break down and the porridge becomes smooth as silk.

Mia: My preferred accoutrement to dip in the porridge was you tiao, a long, golden-brown strip of deep-fried dough. To understand this savory fried donut, think Chinese churro without the sugar or the crimping. Sometimes you
tiao is served with hot soybean milk, but traditionally, it has been used for dipping and wiping up the morning juk before going off to work in the fields.
Every household has its own traditions regarding what is eaten with juk. Some are quite strict purists where others adopt an ‘anything-goes’ approach, using the juk as an extender for whatever can be found around the kitchen. Common accompaniments are pork, chicken, or abalone, as well as various vegetarian “mock meats”; salted or preserved duck eggs; bamboo shoots; and pickled tofu.… Read More

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Festive Dumplings

Adapted from The Asian Grandmothers Cookbook
by Patricia Tanumihardja

This dessert is eaten during festivals and celebrations, including weddings and Chinese New Year, and is symbolic of
family unity and harmony. Happy Year of the Tiger!

2 cups glutinous rice flour, (such as Koda Farms Mochiko Blue Star
Brand Sweet Rice Flour), plus more for dusting
⅓ to ½ cup cold water
¼ cup brown sugar
Ginger Syrup (recipe follows)

Put the rice flour in a mixing bowl. Gradually add water and mix until the dough is stiff and no longer sticks to your fingers. Keep in mind that the dough won’t be as pliable as dough made with all-purpose flour. Cover the dough with a damp cloth as you work, since it dries out very quickly.

Dust a large plate with rice flour and glove your hands with flour. Pinch off a walnut-size piece of dough (about ¾ inch across) and flatten into a circle about 2 inches in diameter. Cup the dough in your palm and place ⅛ teaspoon brown sugar in the center. Pinch the edges together to fully enclose the sugar and then roll into a 1-inch ball. Place the dumpling on the plate. Repeat with the remaining dough and sugar.… Read More

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Yuba Rolls with Koda Kokuho Rose Rice

From Hodo Soy Beanery, 510.464.2977, hodosoy.com

Hodo is one of a very few producers in the U.S. of yuba, the tender “skin” that forms on the top of heated soymilk. The skin is pulled off the vats in sheets, and these can then be used in various ways in your kitchen. Shredded, they are great in stir-fries or salads, and they can also be cut in the form of noodles and fried or used as a wrap, both of which are done in the following recipe.

1 cup Koda Kokuho Rose rice
(white or brown)
2 cups water
4 sheets fresh Hodo Soy yuba
1 small jicama root, julienned
2 tablespoons olive oil
2 tablespoons soy sauce or
tamari

Cook rice with water in a steam rice cooker or on the stovetop. Finished rice should be a bit moist.

Cut 1 sheet of fresh yuba into thin strips. Stir-fry jicama strips in olive oil until they sweat (4–5 minutes). Add soy
sauce. Add strips of fresh yuba and stir-fry until yuba is slightly brown (4–5 minutes)

Unroll remaining yuba sheets one at a time onto a 6 x 8-inch sushi mat. Spread cooked rice and then spread stir-fried jicama and yuba strips onto the yuba.… Read More

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Properly Cooked Brown Rice

Excerpted from THE COMPLETE TASSAJARA COOKBOOK by Edward Espe Brown, © 2009. Published by
arrangement with Shambhala Publications, Inc., Boston. Shambhala.com

1 cup brown rice
2 cups water
½ teaspoon salt
1 tablespoon butter or oil

Rinse and drain the rice, then soak it in the water for 1 hour (optional). Put both rice and water into a heavy saucepan.

Add salt and butter and bring to a boil. Immediately reduce the heat to its lowest setting and cover the pot with
a tight-fitting lid. Cook the rice for 45 minutes undisturbed.

Watch TV, prepare other dishes for dinner, or do your yoga asanas, but don’t look at the pot. The rice needs seclusion to turn out properly. To tell when it’s done just listen to the pot: no more bubbling, but a subtle yet distinct crackling or popping sound. The rice on the bottom is becoming toasted. Leave the pot tightly covered. Just before serving, gently fluff the grains with a fork.

If properly cooked and properly eaten (100 chews per mouthful), the brown rice will properly become you.

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Stir-Fried Beef with Mustard Greens

Adapted from The Asian Grandmothers Cookbook
by Patricia Tanumihardja

1 pound flank steak or top sirloin
1 plump stalk lemongrass trimmed, bruised, and halved crosswise
2 cloves garlic, minced
1½-inch piece fresh ginger, peeled and cut lengthwise into 6 slices
1½ teaspoons salt
8 ounces Asian mustard greens, trimmed and cut into 1-inch pieces
(6 to 7 cups)
1 teaspoon sugar

Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½-inch-thick strips. With your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into ⅛-inch-thick slices. Then cut into about ⅛-inch slivers.

Preheat a large wok or skillet over high heat for about 1 minute. Add the beef, lemongrass, garlic, ginger, and salt. Stir-fry until the beef just loses its blush, 1 to 2 minutes. The beef will release its own juices that prevent it from sticking to the pan.

Add the mustard green stems and the sugar. Stir-fry for about 30 seconds, then add the leaves and stir-fry until the vegetables are tender and bright green, another minute. Taste and adjust seasonings if desired.… Read More

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Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)

Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja

Steaming whole fish on a lattice of lemongrass in a clay pot leaves it silky, tender, and imbued with a subtle
citrusy scent. Any white fish with natural fat, such as trout, Pacific cod, or striped bass, would work well in this simple Thai dish from Pranee Khruasanit Halvorsen, who learned to make it from her grandmother, Kimsua. Pranee remembers her grandma’s frugal nature: she would only use the discarded outer layers of the lemongrass to line the clay pot for this dish, saving the tender white core for others.

Clay pots are relatively inexpensive and are available in many Asian markets.

You will need a 12- to 14-inch clay pot for this recipe, or you can use a steamer.

¾- to 1-pound whole trout,
head and tail intact,
scaled, gutted, and
cleaned
4 plump stalks lemongrass, trimmed and bruised
1 tablespoon sea or kosher salt
½ cup water, or more as needed

Lay the fish flat on a cutting board. To ensure the fish cooks evenly, use a sharp knife to make 3 or 4
diagonal bone-deep cuts in the skin perpendicular to the backbone about 1 inch apart. Turn the fish
over and repeat.… Read More

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