Cooking from a High Plains Garden

CHERRIES FOR JAM

2011-08-11T10:10:00.000-07:00

We have a wonderful neighbor with cherry trees. Cherries make delicious summer treats!
Please go to this blog archive and click on August 24, 2010, for a picture of the tree (and more recipes).

This year the cherries that were shared with us went into the jam pot--same great flavor without making crust.....

Jam is almost foolproof. It doesn't have to "jell" like jelly. Any summer berry or soft fruit will do, but we are working with cherries today because they were just acquired locally.

Procedure

Review canning procedures as per instructions on packages of lids, rings, and pectins, or in a reliable cook book.

Prepare small jars (one cup size (8 ounces) is my favorite, but pint jars OK) by standard sterilization for canning procedures. Boil clean jars in water to cover for at least 3 minutes. Remove and drain on a clean dish towel (on a tray for added convenience) and drop NEW lids and rings in the hot water until ready to use. Rings can be re-used. Jam mixture and jars must be HOT to get a proper seal.

The French make fruit jams when fruit is at its peak. This is ideal---don't waste the sugar or your precious time if the ingredients are not fully ripe. In fact, I have purchased baskets of apricots about to be discarded at fruit stands that were overripe for eating out of hand. They were my most delicious result.

I like the French "confiture" method, which simply takes equal amounts of fruit and sugar (cup for cup) and macerates (soaks) them in a glass or ceramic pan overnight (12 hours). If you are doing a big batch (more than 4 cups fruit), alternate layers of fruit and sugar, ending on top with sugar.

Macerating draws out the juices. Cherries will soften and a thick syrup will form.

Start with 4 cups fruit and 4 cups real white granulated sugar. If fruit is exceptionally sour, add more sugar.

When time is up, drain cherries in a kitchen strainer over a heavy sauce pot. When thoroughly drained (press on them a bit if necessary to extract all juice possible), dump cherries onto a cutting board and chop coarsely (see photo).

Bring syrup to a simmer and cook about 7 minutes. Syrup should be clear. Add cherries and cook 8 - 10 minutes more.

Optional: If you want a thicker mix than cooking alone has made, add 1 packet of liquid pectin for about 4 cups jam (see pectin instructions for accurate proportion and stirring procedure. It's easy.)

Optional: If you don't have pectin or don't want to use it, be sure to cook "syrup" to the firm ball stage (239 - 244 F) and then add the fruit and continue cooking about 8 - 10 more minutes. It should be thick enough for use on toast, etc.

KGC

TIME for THYME

2011-08-11T09:44:00.000-07:00

Our shrub of thyme has flowered and was ready for harvest. The plant offers a lovely corner ground cover for the vegetable garden with its tiny blue violet flowers and then gives us a season's worth for cooking and gifts. Please refer to this blog's posting, January 24, 2010, for a more detailed primer on harvesting, drying and storing various herbs.

Common culinary thyme, THYMUS vulagris, has at least a thousand uses--from seasoning meat dishes, soups, stews, game bird rubs, pasta sauces, and so forth. Don't overlook the French trick of adding a scant tablespoon to your nut bar crusts or fruit pie crusts--a mysterious element that gets everyone's attention. Also try a vanilla ice or sorbet with thyme flowers. I fondly recall the gorgeous flavor at the multi-star restaurant in St. Paul de Vence (France) where we first tasted desserts with thyme--the icy sorbet with thyme on a hot day was a memorable finish to a most memorable lunch.

Procedure

Cut your herbs, leaving about 2 inches to regrow. Separate loosely and dry in a dust free place on a clean dishtowel out of direct sunlight.

When completely dry ( 3-10 days depending on your climate's humidity) select stems and bundle (see photo). Southern European cooks keep a bundle by the stove and rub the dry leaves right into the sauce pot.

If you don't want to bother with tying, rub the whole pile between the palms of your hands over parchment paper or other clean paper, discard the stems and collect the tiny leaves in glass bottles for storage. Label and date.

Either method creates great gifts if you have more than you need.

And the workspace smells heavenly....

KGC

A GARLIC ROSE IS A ROSE IS A ROSE....

2011-08-06T11:59:00.000-07:00

A bulb of garlic has been likened to a rose in bloom---restaurants have taken the name, and poems have been written. Who doesn't love this noble herb? Who ever has enough of it?

Genus Liliaceae. Family Allium. Many edibles are included in the family--garlic, chives, leeks, and various onions are commonly known, loved, and heavily used in cooking all over the world.

We have grown our own in Montana--they are the best imaginable--sweet, juicy, and no inner sprouting. But it's too early for our crop, so a bag of garlic was purchased for roasting chickens
and I set aside 7 extra heads to prepare this recipe.

Roasting garlic is one of the most satisfying things to do in the kitchen. You cannot have too much of the resulting delicious paste. It's a kitchen staple. The commercially processed paste in the grocery store is expensive and doesn't measure up for flavor. You will never use powdered garlic again.

Technique

Use a glass or ceramic oven proof dish with a lid if possible. No lid? Cover tightly with aluminum foil. The glass casserole pictured is "vintage" and allows you to see what's going on as it bakes in the oven. You can find these extremely useful Pyrex type baking dishes at the second hand store (or in your mother's cupboard--as I did).

Pre-heat the oven to 375 F. Use the middle rack.

See how many heads of garlic fill your dish. Then cut off the top quarter of the heads so they will open during cooking. DO NOT THROW the cuttings away! Save in a small custard cup or ramekin (see photo) and bake along with the main casserole. They take about half the time. As soon as you take them out of the oven, you will be sucking the little bits out of their peels and licking your fingers. This is the cook's treat while doing other tasks. Save the trimmings and press through a tea strainer and use the garlic flavored oil. ( I love wiping out the ramekin with a hard boiled egg. Yes!)

After trimming, replace heads in the baking dish, pour over about 1/4 cup good olive oil (or a little more) and salt and pepper the cut heads. I use white pepper because the garlic is white but black is fine if you don't mind the dark specks.

Cover tightly, place in the oven for 30 minutes. Remove dish from the oven, turn heads over with tongs or a spoon and roast another 15 minutes upside down, and then return to right side up for final 15 minutes. This reversal is an easy way to baste the cut ends and keep them from drying out. Optional. But well worth it.

A toothpick is a good tester for doneness--you want soft cloves because when cooled, you are going to grasp each head and squeeze the creamy garlic out for use. When done, the cloves also start to "pop up" and the edges look caramelized.

Heads keep about a week in the refrigerator if you don't plan to use them all at once.
To use, pick up a clove in your hand and squeeze the pastel into a small bowl, pressing out every drop. Add the baking oil from the bottom of the casserole and mix it in with a fork.

There are a million uses in addition to just squeezing the paste on crusty bread and eating.
Use straight for a sandwich spread, add the oil to make a dip, or mix with cream or tomato puree, or any vegetable puree, and make a pasta sauce. Another idea--paint it on your pizza dough before adding tomatoes and cheese. A divine secret ingredient. If your friends don't mind getting garlic on their fingers, set a plate of roast garlic on the buffet or cocktail table and let them squeeze their own....

KGC

Thanks to Michael Chiarello, the great chef at Tra Vigne in St. Helena, California, for the basis of this technique. We have enjoyed many many fabulous dishes at the restaurant which features seasonal specialties from the wine region.

ALMOST A BURGER

2011-07-13T14:03:00.000-07:00

It's the height of the season to enjoy meals out of doors. But all those calories from hot dogs, BBQ sauces, rich meats, mayo laden potato salads, ice creams and giant cupcakes make one think twice.

Last night we made a QUICK "almost" burger with large Porcini mushroom caps (4 inchers). After a quick grilling with olive oil and garlic, we topped them with a scoop of Stonemill Kitchens spinach, artichoke, and Parmesan dip (from Costco), a thick slice of ripe tomato and some minced parsley. Delicious and less than 15 minutes start to finish. Easy to multiply by number of diners--just allow a Porcini mushroom for each serving. You or your guests will enjoy this treat while the kids and long distance runners can have the hamburgers.

Only 100 calories for 2 tablespoons of the commercial dip. Mushrooms and tomatoes are almost free, and about 1 tablespoon pure olive oil is 100 calories. Serve with iced tea or a glass of chilled wine, some summer fruits, and you're all set.

PORCINI "ALMOST" BURGER (FOR 2)

TWO cooking options: the outdoor grill or the kitchen oven broiler

In a small bowl, place 1 tablespoon olive oil (enough for 2 mushroom caps) and add a pressed large clove of fresh garlic (fresh always better, but powdered if you must). Mix.

Remove Porcini stem (save for stock) and scrape away black under gills with edge of a soup spoon. Optional, but I always do it because it looks better.

Paint both sides of the mushroom with the oil/garlic mix (use a brush, or your fingers) and place cap directly on the outdoor grill. Watch carefully, but plan on about 2 1/2 to 3 minutes per side.

If using kitchen broiler, place caps stem side up first on a foil lined baking sheet. Timing should be about the same, but it depends on how hot your broiler is. Turn and finish the top (dome) side.

Remove and place on a warmed plate, stem side up to hold filling. Top with about 2 tablespoons artichoke spinach dip (we used a small ice cream scoop to speed this along). Add a nice thick slice of tomato, some chopped parsley or basil, and serve with other fresh fruit or vegetable garnishes.

Variation: Substitute artichoke dip with hummus, add 1/4 teaspoon ground cumin to the olive oil, and continue with tomato, etc.

Variation for those who desire a few more calories: top mushroom first with a scoop of cooked rice (any color), then hummus or artichoke dip, tomato, etc.

The patio vegetable pots are doing great--see photos. The "dirt" veggie garden a bit slow due to our late cold spring. But it is nice and hot now (90s) and beans and tomatoes are catching up.
We are loaded with arugula--my favorite sandwich "lettuce". The perennial flowers have reached their mid-summer bloom. Peonies, flax, and iris gone, but shrub roses, daisies, day lilies, yarrow and malva huge.

Enjoy the weekend!

KGC

EASY (& DELICIOUS) RHUBARB CRISP

2011-06-12T15:35:00.000-07:00

Spring 2011 has been a long time coming. Our south central Montana region had 12 inches of rain in MAY, which is a record. Our average ANNUAL amount is around a mere 14 inches. The result is a very late start for planting in the fields as well as planting in the kitchen garden.

But hope "springs" eternal and we bravely set out 12 tomato plants yesterday and planted our chard and green been seeds. Stay tuned.

Perennials are the big beneficiaries of all this moisture. Peonies are robust, flax and poppies are in bloom, and the early bachelor buttons are blue. No asparagus! We haven't figured out what happened in our 15 year old bed. Rhubarb is lush with elephant ear sized leaves. So the obvious thing to do is use some of it.

Last season ( June 1, 2010, blog posting) we made rhubarb pie and demonstrated an easy food processor pie crust technique. Check it out for more detail on rhubarb handling. This season I'm watching calories, so will offer a healthier ingredient crisp instead. The additional benefit of "no crust" saves much time.

Prepare rhubarb first, then process topping. Preheat oven to 350 F.

FIRST STEP: FRUIT BASE for a 9" square baking dish of crisp

Place in a 2-quart bowl and toss well:

2 pounds rhubarb, washed, trimmed and sliced into 1/2 inch pieces
(approximately 6 cups of cut pieces--see photo)

Add 1 1/2 cups sugar ( white, brown, or combination of the two)

Add a scant 1/4 cup lemon or orange juice

Set aside while preparing topping for your crisp. The fruit and sugar will form a lovely syrup.

SECOND STEP: OATMEAL BASED TOPPING

Place in food processor (see photo):

1 cup old fashioned rolled oats
1/2 cup flour (white or whole grain)
1/2 cup brown sugar (best here, but white will do)
6 tablespoons cold butter, cut into pieces

1/4 teaspoon powdered vanilla (or 1 teaspoon liquid vanilla if you don't have powdered)
Options: Powdered ginger or powdered cinnamon may be substituted for vanilla.

Pulse until butter is evenly incorporated and the topping is a nice crumbly meal

THIRD STEP: Baking the crisp

Fill baking dish with the rhubarb mixture (see photo).
Cover fruit with oatmeal topping, handful at a time--spread evenly and pat lightly.
Place in 350 F oven and bake 45 minutes.

Remove, cool, and serve warm or room temperature

Those not counting calories or points or carbs, may desire to add cream or ice cream at service.

FIRST DAY OF SPRING 2011

2011-03-20T11:07:00.000-07:00

The day has finally come---and we are celebrating with clear blue skies and 55 F degrees. This has lasted almost one week so we are confident that the Earth has turned. The pictures of the pruned Red Twig Dogwoods and Shrub Roses shows our work the past 3 days--time to prune back, remove dead wood, and cut away the old rose galls that plagues our shrub roses. They are easy to see before the branches sprout new leaves.

The peonies, of course, are what this spot will look like in about 45 days.

Seed catalogs are arriving daily--so much temptation! I will be planning my herbs soon--those not perennial will be started indoors or purchased from a licensed nursery in our area for setting out mid-May. It's too risky here to be more optimistic about frost. Mother's Day is the traditional date for lilacs and planting in the home garden. Stay tuned!

We will watch the finals of the Indian Wells (Palm Desert, California) Tennis tournament this afternoon and enjoy some quesadillas made with left overs from the week--EASY and delicious.

What you need:

A package of tortillas--I use a low-calorie wheat tortilla, but choose your favorite.

Chopped greens: Leftover spinach, Swiss chard, cilantro, fresh parsley, or whatever you have.
Use frozen if thawed first and squeezed dry. Leftover green beans, asparagus, and corn also work.

Grated cheese: Any grated cheese will do--a great way to use up leftover bits of cheese. If you want the gourmet touch, use goat cheese or feta with spinach and cilantro.

If you don't count calories, heat 1 tablespoon of oil in a skillet, add chopped vegetables, and heat for about 2 minutes. Season with salt, pepper, squeeze of garlic, and a pinch red pepper flakes (optional, but delicious). This mixture may be heated in the microwave without oil.

Choose your method of final cooking:

Skillet on top of the stove (non stick is good). Place tortilla in the pan, spread with the vegetable mixture, sprinkle with grated or crumbled cheese, top with a second tortilla and heat until cheese melts. This goes FAST. Watch carefully for melt, and then flip over to heat second tortilla. Cut into desired serving pieces and eat warm.

Option: For one, just heat it "open face" and fold over. Cut into thirds and enjoy.

Microwave Oven: Place tortilla on a serving plate and follow above method. Cover with vegetable mix, add cheese, nuke about 30 seconds--depending on strength of your microwave. If using a top tortilla, rather than just folding one over, removed, flip over, and give it another 30 seconds.

KGC

SOUP PISTOU FOR YOU (and your guests)

2011-03-08T15:31:00.000-08:00

"Pistou" actually means pounded basil. It translates into the more familiar example of pounded basil---our old favorite, pesto.

In the South of France, a luscious white bean soup base with spring vegetables is a very popular dish. The "pistou" or pesto is mounded in the soup bowl first, and the broth with beans is ladled around for an attractive service. At table, each guest mixes the parts together with a soup spoon and enjoys the dish with crusty bread, a simple wine, and perhaps a piece of seasonal fruit for dessert. We offered pears today.

There are resemblances to minestrone--a soup with a million variations, and often differentiated with colored beans (red). Please consider preparing the parts of this soup separately and combining just before service--nothing worse than re-cooked green vegetables.

The beans can be finished well ahead. The "pistou" can be finished well ahead. Your choice of fresh vegetables for color and garnish should be lightly cooked and added just before service.

Traditional pistou often includes bits of pasta (any small shape, or broken bits of spaghetti) or torn pieces of day-old bread. Your choice. Tradition also includes much more olive oil than this recipe, but we're counting calories--you'll never miss it.

Soupe Au Pistou

Bean base preparation: Soak overnight to reduce cooking time:
(Of course you may substitute canned beans if you wish--about 4 cans).

1# dried white broad (lima) or smaller white beans covered with several inches of water
2-3 bay leaves

Next day, drain soaking water, rinse beans well, and cover with fresh water (about 3 inches over the top of the beans). Add 2 teaspoons salt and 2 more Bay leaves and simmer on medium heat, partially covered, for about 1 hour or until beans are tender to bite. Test one. If it "bites" to your liking, remove pot from heat and set aside. A lovely stock forms magically from the beans themselves. You may add some chicken stock if you wish but it isn't necessary.

Pistou Preparation:

Place in a microwave-proof dish:
1 large onion diced
4 cloves garlic, pressed, or minced if you prefer (mince is smaller than dice)
1/4 cup water
Cover with glass lid, or plastic wrap and nuke on high for about 3 minutes. This microwave technique for onions or other aromatics (celery, carrots, leeks) eliminates the need for cooking oils. Drain off any excess water, and dump into a skillet.

Add 2 cans whole Roma style tomatoes, diced tomatoes, or fresh tomatoes if you have them. Don't buy the pre-seasoned cans of tomatoes--not authentic taste, and often include sugar. Break up whole tomatoes with a spoon.

Add 1-2 teaspoons salt (optional)
Add 1 teaspoon ground pepper

Add 1/4 cup commercial pesto (or make your own)*
Gently combine all ingredients.

Cook this mixture until it is reduced (15 minutes)--all water is evaporated. Ingredients remain recognizable, but more like a paste than a pasta sauce. Set aside until service. It continues to improve in flavor.

Select your additional green vegetables--fresh string beans are excellent, along with some shreds of green cabbage (available all year around). Match stick slices of carrot, zucchini, turnip, leek, even peas, are all good. Use what is in season---the white beans and "pistou" can be made from canned ingredients, but not the accompanying veggies.

See blog post February 14, 2010, for info on microwaving FRESH vegetables--including such delicate greens as asparagus and fresh green beans. Neat and quick.

Assembly for Service Presentation:

Reheat beans and their broth
Reheat the tomato/basil "Pistou"
Drain green beans or asparagus or whatever you are using for contrast garnish

Place a scoop of "Pistou" (about 1/3 cup) in the center of your soup bowl
Place the contrast veggie next to it (green beans today)
Carefully ladle the soup stock around the pistou.
Top with a tablespoon of grated Parmesan or other hard Italian type cheese

Serve with crusty rolls or baguettes.

KGC

*Pesto can be easily made in the processor. When we don't have fresh basil in winter, I buy it prepared at Costco. If all isn't used within about 10 days, divide into portions and freeze. Convenient.

Make your own if you have fresh basil:

Place 4 cups fresh basil leaves (clean, dry,loosely packed) in the food processor
Add 4 gloves peeled garlic and pulse a couple of times.

Add and pulse again:
1/3 cup toasted pine nuts
1/3 cup grated Parmesan or Romano cheese
1-2 teaspoons salt (optional--cheese may be salty enough) TASTE it.

Now with processor running, add about 1/2 cup olive oil in a thin stream.
It may not be necessary to use it all. Stop when it looks well incorporated and is the nice creamy texture you like.

There are many variations of the proportions of basil = garlic = oil = Parmesan. Experiment for your favorite. "Pesto" is now being made with other herbs such as parsley or cilantro. Delicious, but not really "pesto".

A GLASS OF WINE AND THOU....

2011-03-03T14:11:00.000-08:00

There is a hint of spring in the air--at least the temperatures are above freezing and our driveway is clear for the first time in many weeks. The last golf game was played at our neighborhood club on November 17, 2010--a record spell. We rarely have snow on the ground without a thaw for this long.

How to make the time pass? One of the pleasure of life, of course, is a glass of wine with a bite of cheese, a fire, a good book, a good friend. Some of us are still maintaining the post-new year food modification regime, with success I might add. Wine is that little gift of the grape that often is cut out of diets due to calories (about 100 per four (4) ounces or 4 PointsPlus for the same amount if you are a Weight Watcher (who isn't?). This is a scant half glassful for a standard kitchen wine glass.

A solution that works for me is dilution with sparkling water. I can tolerate with grace one (1) ounce of wine and three (3) ounces of sparkling water or club soda with ease. See photo. It looks like you are having something, with some flavor and color, that definitely raises the spirit. If you prefer something non-alcoholic, do the same with cranberry juice or your favorite.

Before you laugh, give it a try. I've long preferred to eat my calories rather than drink them, but this isn't a bad trade off. Especially now since I can't eat so much either.

Make exceptions for rare vintages, your wedding, or other special occasions. But for the routine evening this substitute passes muster for many.

Stay tuned---

Homemade crackers and thin flat breads to follow--mostly made with ground chick-pea flours and meals.

KGC

FLOWERS IN FEBRUARY

2011-02-22T15:42:00.001-08:00

Somewhere on Planet Earth flowers are always blooming. Here in the Northern Rockies we will have to wait for our turn, coming soon. Meanwhile, we are happy to have a look at the windward side of the Big Island of Hawaii--a paradise of gardens and landscapes to satisfy every taste. Many plants serve double duty as producers of edibles as well as a feast for the eye.

The Big Island has many square miles of black volcanic flow, which is a dramatic contrast with the blue green ocean and hot colored tropical flowers.

Posted today are a few of them for your winter enjoyment.

Top to bottom:

Palm trees & Bougainvillea
Black Lava Flow at Kona
Bromeliades
Tea House & Koi pond at Hilton Village
Lotus blooms in Koi pond
Heliconia with violet bloom
Orchids in a pool landscape

TROPICAL SMOOTHIES EASY WITH LOCAL FRUITS

2011-02-22T14:36:00.000-08:00

We have returned from a magical visit to the Big Island of Hawaii. February in Montana is quite a different scene! How fortunate to have a break from our longest and coldest winter in several years. Some say this year is more "normal." Everyone hopes that prediction is wrong....

At Kona we enjoyed making breakfast smoothies with local fruit. Our host offered bananas from her own garden. The pineapple patch wasn't quite in season, but you can see from the posted picture what a lovely addition to the landscape the plants make. We were satisfied with pineapples and various berries from the local farmer's market to fill out the ingredients.

Smoothies = LIQUID (juice or milk) + a SOLID (fruits in this example) + FLAVORINGS (dash of mint, cinnamon, cardamom). Depending on whether you are drinking one for refreshment, nutrition, or convenience, you can customize with ease to your heart's content. There are no rules!

Kona Smoothie

Plug in the blender and fill with liquids first, then fruits, then ice cubes:

2 cups fruit juice (we used a combo of mango and citrus)
2 small bananas picked in the yard & cut into chunks (see photo)
1/4 medium fresh pineapple, peeled, cored & cut into chunks
1/2 cup blueberries
1/2 cup strawberries
6-8 ice cubes (more if cubes are small)

Pulse in blender until smooth.
Serve in tall glasses with a sprig of mint, slice of citrus on the rim, dash of cinnamon.
Makes approximately 1 quart of drink.

Optional: Add 4 ounces of non-fat yogurt if you like it "creamy". Or ice cream is tasty if you aren't counting calories.

Feel free to experiment with what you have available. This is a great way to use seasonal fruits that may be too ripe to eat out-of-hand. You may also substitute frozen fruits with good success. For Weight Watchers-- fresh fruits are free points, and non-fat Greek yogurt is only 3 points per cup (8 oz).

A Yogurt Smoothie was my instant breakfast for years:

8 ounces Greek non-fat yogurt (1 cup)
1 standard size banana
Handful of frozen mixed berries (about 1/4 cup)
dash cinnamon

Whirl in blender and drink (right out of the blender if you like).

Add 2 tablespoons protein powder for extra nutrition.

What could be easier or more economical?

Keep warm,

KGC

BITE OF SUNSHINE IN A BLIZZARD

2011-01-22T11:56:00.000-08:00

It's snowing heavily today. Again. No end in sight to our winter of 2010 - 2011.

Persimmons were mentioned 'way back last spring on the April 30, 2010 post. You can see a picture of the tree in Santa Barbara from whence this gorgeous fruit comes.

We received another box full for Christmas and I left out two to slightly "over ripen" and then freeze whole. Yes, whole. See today's photo. They freeze perfectly and solid right in the freezer without any wrapping. Amazing.

When you want to eat one with a spoon and enjoy the freshest taste of summer possible, let it thaw on the counter for an hour or two (or overnight in the refrigerator, in a dish). Then simply slice off the green stem top, and eat with a spoon. They can be thawed to smooth, or eaten a little icy like a sorbet. Heaven.

It's critical to freeze your persimmon when it is VERY ripe. That's the only time they are sweet enough to eat out of hand. A persimmon ready to freeze should almost feel like a little water balloon in your hand. Try not to break the skin or the juice will leak out.

A persimmon certainly brightened my day today!

KGC

GAME WEEKEND SNACKS

2011-01-16T15:19:00.000-08:00

Join the fun at the snack table at all the weekend football game gatherings.
It is easy to have low calorie snacks that are also filling and nutritious!
Bring your own creations if you aren't the host--endless raw veggies without fattening dips you don't want to eat get pretty tiresome.

We remind readers that we have covered the sports snack topic before--please click back on July 5, 2010 for "Poor Man's Caviar", April 7, 2010 for "Oven Roasted Tofu", and February 6, 2010 for Michael's "Gazpacho" served in cocktail glasses. Most of these are fine just as they are, but for those of us watching our points and calories, today's post has some easy modifications. Mostly we omit the fats and oils and add some good seasonings.

Hummous Spread or Dip

Make with sesame oil and no sesame butter (tahini) to create a satisfying raw vegetable dip or crisp celery stuffing. It can be spread on crackers or scooped up with chips or strips if desired.

Place in the food processor (or heavy duty blender):

1 16 oz. can rinsed and drained garbanzo beans or 2 cups cooked ( 3 points per half cup)
2 cloves peeled fresh garlic (more if you love garlic)
2 Tablespoons sesame oil (1 point per teaspoon)
juice of 2 lemons

Pulse until creamy. If a little too coarse, add a tablespoon or two or water, stock or cooking liquid (if you cooked your own garbanzos). Pulse again and taste for salt. I also add ground white pepper and a teaspoon of smoky Paprika OR 1/4 teaspoon Chipotle ground chili or other smoky chili powder. Season to your taste. None add calories. Enjoy on crisp celery.
Yield about 2 cups or 18 points total. 1/4 cup serving = 2.5 points

Black Bean & Corn Salsa

Mix salsa in a 1 quart size container that will go right into the refrigerator. Eat a half cup often! It's very satisfying and helps keep us away from the cheesy snacks.

1 16-oz. can sweet corn (6 points)
1 16-oz. can black beans (6 points)
1 16-oz. can green beans (optional)
2 large cloves (or more) fresh garlic, split lengthwise and crushed

Juice of a lime (or substitute lemon)
1 cup good quality tomato juice OR 1/2 cup chopped canned tomatoes OR 2 whole fresh tomatoes, chopped, if they are in season
salt and pepper to taste
1 teaspoon ground cumin (optional, but very good)
chili powder or red chili flakes if heat is desired (optional)

Yield 4 cups salsa. Serving of 1 cup = 3 points (this is oil free)

Serve with an ounce of baked tortilla chips, or serve in a lettuce cup nestled inside a low cal whole wheat pita.

For those who will want a warm-up on a cold winter day--try this chowder served in a mug:

Manhattan (Red) Clam Chowder

Ingredients:

2 cups drained canned clams (1/2 cup clams = 2 points)
2 cups reserved clam juice
4 cups chicken or vegetable stock (de-fatted by chilling first if necessary)
1/2 cup tomato puree OR a can of tomatoes without seasoning OR fresh

1 large yellow or white onion, diced
3 Yukon gold (or any waxy potato) potatoes, cubed (3 oz. cooked potato = 2 points)
3 stalks celery, thinly sliced

1 teaspoon dry thyme or 2 sprigs fresh (traditional)
OR 1 teaspoon dry oregano or 2 sprigs fresh (variation)

2 bay leaves
salt, pepper
1 large clove garlic, pressed (optional)
1 teaspoon smoked Paprika (optional)
1/4 teaspoon Chipotle chili powder (optional, but very good)

Procedure:

Bring a quart of stock to a boil with bay leaves and add cubed potatoes. Simmer 10 minutes or until potatoes are just cooked. Lift potatoes out with a slotted spoon and set aside (so they don't overcook and fall apart).

Microwave diced onion in a shallow container with dusting of thyme or oregano. Add 2 tablespoons water, cover tightly with plastic wrap or a glass lid, and nuke for 3 minutes. See posting February 14, 2010 for no-fat microwave vegetable prep). When done, add to stock. They should be cooked and transparent, not browned.

Add the chopped celery and tomato puree to the stock. Simmer until celery is soft.

Just before serving, add back the cooked potatoes and bring to a boil. Add chopped clams, cover pot, and immediately turn off the heat. Canned clams are already cooked, so they just need heat. Let them rest with the stock and vegetables for at least 10 minutes, or up to 30 minutes to absorb flavors.

Serve in heated mugs (or bowls if guests have a place to sit) and offer chips or plain crackers or crusty rolls.

Yield about 2 quarts chowder. 1 cup serving = 4 points.

And may the best teams win........

KGC

NEW YEAR -- NEW FOCUS

2011-01-09T09:54:00.000-08:00

Welcome back!
Best wishes for a healthful, successful and peaceful New Year.

The second week of January is already upon us. Time flies.

Disclosure: I'm starting my fourth month of attending Weight Watchers. What's this? I have a modest goal that I want to reach by summer. It is often said that the last 20 pounds is the hardest to lose. True. True. True. That's where I remain as of January 8, 2011.

So, what to do? The KitchenGardenCook blog will keep focus on cooking locally and from the garden wherever possible. However it's winter in the heartland and we are under "no-grow" conditions until at least May. Unless you have a greenhouse, of course.

When my family moved to Montana from the California Bay Area in 1994, we determined to create a personal yard landscape that used native plants, but plants that created a coastal, semi- Mediterranean look. Russian Sage for Lavender, varieties of grapes that survive freezing temperatures, many evergreens and grasses, perennial herbs that could live indoors when necessary and so forth. We have been satisfied with the results.
Is it now time to consider modifying our cooking to fit with some of the Weight Watchers' ideals? The WW program is designed with a lot of flexibility--those who want packaged convenience foods can buy them, and those who don't (me) can make their own. You have to calculate "points" but it's easy with the new WW calculator. I still eat too much, even if what I eat is the "right stuff." WW advantage for me is obvious--almost all the fresh fruits and vegetables I want are included at low cost (WWpoints). The all-protein or its opposite, low- or no-fat schemes never worked for me. A combination of both works better, and science has proved it. Testimonials in the weekly group therapy sessions seem to support this. And there are more bodies in the door every week-- let's buy stock....

My weakness is bread and pasta. I come from a family of bakers. And pasta makers. These lovely items can be incorporated into the WW plan, if honestly counted. When I indulge, I have to eliminate the other carbs that day. Commercially processed packaged foods have no appeal for me--never did eat chips or other "sports" snacks or frozen entrees. I've made friends with only one "fake" product so far--diet mayo. Mixed with tuna or chicken it works from my mid-day protein salad. The fantastic calorie difference makes it well worth it.

OKAY--shall we continue on this direction? Please "weigh" in. I want to start converting my French cooking training (yes, Cordon Bleu, Paris 1984) into techniques and recipes that will be gorgeous to look at, great tasting, and more healthful.

Stay tuned!

Kitchen Garden Cook

WINDFALL APPLES for EASY JUICE MAKING

2010-09-27T12:29:00.000-07:00

We received two 5-gallon buckets brimming with local apples. I don't know what specific variety they are--maybe you will recognize them from the pictures. The fruit is bright red with firm white juicy flesh. They have a fine flavor for eating out of hand. Such an apple is ideal for the juice technique posting today.

A dear lady from Toulouse, France, married to a noted regional artist and sheep rancher who passed away in 2004, shared this juice extraction process with me some years ago. Her orchard produced a Golden Delicious variety, prolific and hardy in our cold zone. The fruit was clear yellow in color, highly aromatic, crisp, and excellent for eating raw or cooking. I remember sitting in the shade on their lawn on hot summer days and drinking a pitcher of her apple juice over ice--as clear and pale as the rarest Champagne. I have made it each fall ever since--to preserve that memory of summer again and again.

Most any local apple will do--however, if the fruit is sweet enough to enjoy raw, you will not have to add much sugar, if any. This makes the result even more attractive to those of us who watch our sugar calorie intake. RED skinned apples make a lovely pink color--a non alcohol rose.

Our apples required quite a bit of trimming---many were windfalls, and the birds and squirrels had discovered a treat. After thoroughly washing them with the garden hose, I set up a simple work station in the yard and split the apples and trimmed away any bitten or bruised spots.
Two brimming pails of whole apples produced two about 2/3 full pails of apple pieces. (See photos).

The technique we are using is basically soaking split or quartered apples, not peeled, not cored, with a solution of cream of tartar powder and boiling water. That's it. The apples are weighted down in their buckets after covering them with boiling water, and left to soak 24 hours. After that period of time, the juice is strained off, reboiled, sweetened if necessary, and processed in Mason jars. Please see posting on processing grape juice September 18, 2010.

Basic Proportions for Apple Juice
(easily doubled or tripled if you have space)

3 quarts apples, halved or quartered depending on size (don't bother to core)
5 quarts boiling water
1 tablespoon cream of tartar

Scrub apples, trim, and place in a scrupulously clean bucket, large kettle or steel basin.

Sprinkle cream of tarter over pieces. For each bucket pictured, I used 2 tablespoons cream of tartar each.

Pour boiling water over apples, agitate slightly to dissolve powder. Weigh apples down to keep them covered with solution. Use a heavy plate that will fit in the bucket and set another weight on top -- see photo -- a glass baking dish is added for a little extra weight. Cover pails with a lid or plastic cutting board to retain some of the warmth and keep it all clean.

Let stand 24 hours.

Strain the apples through a colander lined with cheesecloth or a thin wet dish towel. Catch juice in another basin or stock pot. Discard apple pieces.

Bring juice to a rolling boil and simmer at least 20 minutes to kill any bacteria or yeasts. Taste juice. If you want sweeter juice, start with one half cup of sugar and taste again before adding more. Bring to a boil again to completely dissolve sugar. If you desire more intense apple flavor, continue to boil and reduce quantity of juice 10 - 15%.

Have jars ready-- sterilized and hot. Fill and top with new lids. When sealed, wipe off any sticky on the jars and store them in a cool dark place.

Enjoy!

KGC

PHOTO of BEET SALAD

2010-09-26T21:17:00.000-07:00

Well, I forgot the most important picture connected with the previous Farmers Market post. Here is the Beet Salad from
Il Fornaio in Marin County, Calif. It was made with two colors of beets---reds and golds.
Delicious.

BOUNTY OF FARMERS MARKETS

2010-09-26T14:37:00.000-07:00

The summer turns to autumn abruptly in the northern plains. Suddenly one night it's 38 degrees instead of 60, and you begin to think about frost harming your little back yard patch of tomatoes and string beans. To cover them or not? It's always the question.

The local farmers market extends the season --- last week there were still plenty of root vegetables, late blooming flowers (mostly yarrow), and the last of corn on the cob. I went to buy beets at our farmers market to recreate a composed salad served to me in San Francisco last month. I couldn't wait until next year. It had to be now and my little row of backyard beets failed to get larger than marbles.. I purchased two big bunches of beauties that were in my kettle within the hour, boiled, peeled, and sliced for my salad (see recipe below).

The San Francisco Farmers Market is more year-around, since California's climate is Mediterranean mild. A few pictures show some of its glory. We stayed for a week across the street from the Ferry Building Plaza, which hosts the market on Saturday mornings. It was more than pleasant to enjoy our morning coffees and pastry on the wharf with all the activity a few feet away. I bought figs and raspberries and ate them right out of the basket.

My interest in fresh home grown produce stems from a childhood spent near farms--not my own, but the farms of many relatives. Neighbors still kept dairy cows well into the 1950s. Our contemporary notion of "localism" was a fact of life then. Hundreds of items we take for granted today were special treats and highly seasonal until the advent of the jet plane. We lately lament the demise of the "family farm" and yearn for its return -- perhaps in our own neighborhood or the school yard, where vegetable gardens have sprouted next to the playground. But of course it is unrealistic to think that our world of over 6 billion souls could be fed locally--there simply would not be enough even if all had their own garden. In the developed countries, we take for granted dozens of kinds of coffee or tea, cinnamon, saffron, cardamom and myriad exotic spices, citrus, peaches, melons, fresh ocean fish, shellfish, and every kind of manufactured food product, every day of the year. Surely it is a fantasy that we use local products for more than a percentage or two of our diets. Still, it is important to know how we grow our food and how much we spend on resources to ship it around the world. One day we may have to adjust to far less variety--and who knows? It might not be as inconvenient as we think.

Meanwhile, let's do what we can to focus on local produce, and take advantage of it. It will always be the freshest. We have previously posted articles about cherries, grapes, and apples that are in over supply around home. Our farmers markets will end soon, but let's give those who offer their beautiful wares our support.

Composed Italian style salad featuring Beets

Prepare a bunch of approximately 4 - 6 fresh beets by trimming stems (greens) leaving about one inch of stem. Wash well to remove any loose soil. Cover with water in a sauce pan and bring to a boil. Simmer gently for about 30 minutes, depending on size. You should be able to pierce them with a fork (like a properly boiled potato). Drain and cool enough so that you can slip off the outer skins. Set aside until ready to slice and use in your salad.

*Don't waste the beet greens--steam them in a basket over boiling water, and toss with olive oil and red wine vinegar. They are an addictive variation on chard and spinach.

Prepare a vinaigrette style dressing (see February 1, 2010, for basic recipe) with olive oil, salt, ground pepper, and substituting lemon or lime for the acidic proportion (rather than vinegar).

Toast some walnut halves in the oven (spread on a cooky sheet or pie pan, toss with salt, and roast at 325 F for about ten minutes.) As soon as you are able to smell the aroma, they are done. Remove from oven and let cool.

Prepare some salad greens--about 1 cup per person. Greens can be thinly shredded head of Romaine, or "Mesclun" or "spring mix" baby lettuces from the garden or market.

Shave some Parmesan cheese with your vegetable peeler, or used grated if preferred.

Final assembly: Slice beets (about one quarter inch thick) and toss with some dressing. Toss greens with some dressing and pile on a salad plate. Next lay on sliced beets and handful of toasted walnuts. Finish with shaved Parmesan and serve.

Option: this same salad preparation can also be made with fall pears--no need to cook the pears.

Reminder: take another look at the posting on July 5, 2010, with the Yukon Gold potato salad, and the Succotash salad using harvest beans, corn, onions, and garlic. Delicious again!

THE GRAPES ARE RIPE

2010-09-18T12:52:00.000-07:00

Continuing with our focus on the bounty of fall fruits right in the neighborhood, we picked grapes last weekend and canned the lovely juice. The grapes are so sweet this year that adding sugar is not necessary. It was a social event to pick them on a hot September afternoon.

Lovely jelly can also be made from the grape juice and if you are interested in jelly, please refer to your county extension service or the instruction inserts in fruit pectin packages sold in the canning supplies aisle at your market. Cookbooks such as "Joy of Cooking" also give detailed steps for canning and preserving many kinds of fruits. Most of us do not have the time or fresh produce to "put up" our winter supplies--it's far more practical to buy them already done. However, the abundance of fruits available for the picking always tempts me to do it once more.

If sweet apples become available soon, I will post making juice in a French technique taught to me by a French rancher in our area. Stay tuned.

GRAPE JUICE

First: arrive at the arbor with your clippers, 5-gallon pails, and a sturdy ladder. After filling your pails, store in a cool place (away from birds and raccoons), overnight if necessary.

Prepare your kitchen canning station. You will need a large colander or wire strainer, your biggest stock pot or kettle, something to crush grapes as they cook -- a potato masher works well-- cheese cloth or thin pieces of worn cotton cloth to line the straining colander, and another basin or large pot to catch juice as you strain the seeds and stems. Mitten style pot holders and large spoons are also necessary. Once the cooking down process starts, you won't want to be searching for gear.

Second: thoroughly wash grapes under running cold water to remove any dirt, little insects, etc., This may be done outside with the garden hose if your sink is small. It is not necessary to remove grapes from stems. Wine grape harvesters crush everything at once, remember.

Third: fill your stock pot(s) about 2/3 full with washed grapes. Cover with cold water (maybe over- cover an inch or so), and bring to a boil. Once boiling, reduce heat and simmer for about 30 minutes. I use a large commercial potato masher a couple of times while cooking to release more juice. When cooked, turn off heat, cover pots and let cool until juice can be safely handled. I usually cook the first day after picking, cover, and let sit overnight.

Fourth: when cooled, carefully pour juice through a colander or wire basket lined with a couple layers of cheese cloth (rinse the cheese cloth before use to remove sizing--it might leave a little taste that you don't want) and catch it in a basin. Rinse the cooking pot and return the juice to it for further boiling. Lift the stems and seeds caught in the cheese cloth and squeeze out all the extra. Discard stems and seeds and reline colander if you have more batches. I don't reuse the cheese cloth, but you may. .

Jar Preparation: I wash my "Mason" style* quart canning jars in the dishwasher and immediately set them on a tray and put them in the oven at 225 degrees F to stay hot until filling with juice. Jars must be scrupulously clean and HOT for canning process.

Prepare lids by heating in a small pan of water and keeping them hot. If you are reusing your rings, be sure they are washed and clean. Use tongs to lift out lids.

Fifth: Boil the strained juice for 10 minutes and fill jars. Before finishing the boiling, taste the juice. If you desire a more intense taste, continue to boil and reduce (excess water evaporates and you get greater flavor). If you desire sweeter juice, start with adding 1 cup of granulated sugar to the pot for each 4 quarts juice. Bring to a boil again and be sure sugar is completely dissolved. Our Concords, Betas (reds), and Briannes (whites) rarely need to be sweetened. You can always sweeten the juice later when you serve the juice.

Please refer to reliable reference material for filling and sealing jars. This step is extremely important for food safety. There is little risk in canning fruit juice, but nevertheless, shortcuts should not be taken.

Sixth: Using a wide funnel and a pint glass measuring cup, fill 3 jars at a time. With a scrupulously clean dishcloth, wipe rim of each jar (dip it in the hot water you are holding for the lids) and top with a lid. Screw on a ring and set jar aside until you hear the pop of its seal. Because I use oven hot sterilized jars, hot lids, and boiling juice, I do not additionally process. Follow your equipment and manufacturer's recommendations. Repeat process until all hot juice is used. If you have juice left over, but not enough for a full jar, put it in a glass or pitcher and refrigerate and enjoy soon!

Final step: Check lids for sealing--if a lid has flexibility in its "dome" when pressed with your finger, it is not sealed. Refrigerate and use as you would a refrigerated juice. For sealed jars, wipe jars to remove any stickiness and store in a cool place (wine cellars ideal).

*The "Mason" glass canning jar was invented and patented in 1858. Jars feature a 2-part cover: an inner flat metal lid and a screw-on ring which holds the lid in place. The canning process creates a partial vacuum as the juice cools, and seals jars until opened later. The sealing lids are used ONCE. The glass jars can be reused many times, making them an ideal container for those who like re-usables and recyclables.

CHERRY TREES ARE LOADED

2010-08-24T10:49:00.000-07:00

Neighbors have trees loaded with fruits. They often call and offer free fruit for the picking. We go right over with our pail and step ladder. In our region apples, plums, cherries, grapes, and many berries are in the "excess production" category. We stay alert for these bounties--it is the best possible way to use "local" and not let food go to waste. It's fine to purchase fruits for jams, jellies,, juice, pies etc., but be aware that "putting them up" has to be just for fun because it is very costly to do a few jars. At several dollars a pound, that raspberry jam better be super delicious! Involve the whole family in the fruit picking project--it's a great late summer activity. They'll make connections learning how food grows, how it is harvested, and how it is preserved. Today, Cherry Pie: Fruit pies are FRUIT + SUGAR + THICKENER (if needed), baked in a crust.
That's it. Prepare your favorite crust, or check our blog posting pie crust primer for June 1, 2010 for an excellent easy alternative with pictures. Wash, stem and pit cherries. Yes, they can be pitted with a small sharp pointed knife, but the hardware store "pitter" makes this easy. Kids love to "pit". Little ones also love to shell peas. Toss 4 cups pitted cherries with 1 1/2 to 2 cups sugar (depends on the tartness of the cherries). You may have to experiment the first cherries until you see how tart they are. I like to crush a few cherries in the mix, but it is optional. If cherries are very juicy, you can mix a tablespoon of cornstarch (or flour) per cup of sugar before tossing with fruit. Personal preference---I like it juicy. Line 9" pie pan with crust, and fill with cherry mixture. Cover with second crust if desired. Cherry pies are traditionally covered with strips of dough woven to form a "lattice". Your choice. Bake in a pre-heated 400 degree F oven for 10 minutes. Reduce heat to 350 F and bake another 40 minutes or until nicely browned and fruit is bubbling.

Enjoy! This pie won't last long.......

KGC

NOT A TORNADO, BUT CLOSE

2010-08-02T09:48:00.000-07:00

The Billings region is currently 2 inches above normal for rainfall end of July. Our high desert "rainy" season usually ends mid-June, but it has continued well into summer this year.

We have observed some spectacular skies--thrilling and frightening at the same time. The black cloud picture posted today sent me right to the perennial beds with my camera--was this my last chance for perennial pictures this season? Mercifully the "weather" passed us to the north and no hail damaged was reported.

Two days earlier our "tropical" storm of the day produced raging waters down our streets. This kind of flash flooding typically happens about once every 5 years, but we have had it almost weekly this summer.

This post will celebrate the perennial garden blooms--the great beneficiaries of the rains. All easy to grow and maintain in our wildly unpredictable climate!

Perennial plants illustrated:

Grapes are "Beta" variety. Similar to red Concords which ripen end of July. My jelly grape.
Shasta Daisy Chrysanthemum maximum and Purple Coneflower. Echinacea purpurea
Gloriosa Daisies. Rudbeckia hirta (bright yellow)
"Blanket" flowers. Gaillardia grandiflora (red and yellow) Easy re-seeders.
Wine red day lily. Hemerocallis liliaceae
Pin Cushion Flower (blue.) Scabiosa Dipsaceae
Russian sage with gloriosa daisies. Perovskia atriplicifolia. Labiatae

TARRAGON TODAY

2010-07-15T10:02:00.000-07:00

Our garden tarragon is the French or true culinary type (Artemesia dracunculus). It is a sturdy perennial that fits in well with flowering borders, bee attracting plants and the vegetable garden.

Photos show yesterday's harvested bundle of tarragon, and prepared for drying in a clean dishtowel. See January 24, 2010, post for more on drying herbs.

The chemical scientists identify the flavor components in tarragon as "pinene" (pine), "limonene" (citrus), and "estragole" (anise). Sounds like oenology doesn't it? In any case, tarragon is one of the most versatile of the herbs and it is easy to grow in a climate zone that occasionally reaches 30 below zero Fahrenheit. It happily returns each spring with its many gifts.

Tarragon is a classic seasoning herb for chicken in all preparations.
Three simple applications will be discussed today:

1) Roast a whole chicken with fresh tarragon branches in the cavity.

2) Poach chicken breasts in a broth of white wine and tarragon to use in chicken salads.

3) Saute (pan fry) chicken thighs with a dusting of flour and crushed dry tarragon.

If you enjoy outdoor seasonal grilling, split small chickens in half, flatten, and grill over coals or gas grill in your favorite way. Lay branches of tarragon right on the fire for a tarragon smoke that flavors the meat.

OVEN ROASTED CHICKEN WITH TARRAGON

Preheat oven to 425 F.

3# roasting chicken, remove any packets of liver, heart, etc., and discard. Rinse with cold water and pat dry. Salt the cavity and fill with folded-to-fit branches of fresh tarragon (or thyme, or lemon and mint). If no herbs at hand, slice a lemon and crush several cloves of garlic and stuff the cavity. The aroma from any herb combination is fantastic in the kitchen.

Rub with vegetable oil (or butter for the classic taste) and place, breast side down, on a roasting rack set in a roasting pan (even a cookie sheet). Roasting breast down is "self-basting" with the fats in the dark meat (back of bird) basting the breast. Breast will not be dry unless it is over baked. Saves basting! We even do holiday turkey this same way.

After ten minutes, turn heat down to 375 F and finish roasting. A 3# chicken should take just 90 minutes total.

Remove from oven, tent with foil and rest for 15 minutes, invert, and carve. There is nothing more delicious than a roast chicken--I know you can buy them at the market for very little money, but I have found that the meat isn't as good quality..... mushy. Overdone.

POACHED CHICKEN BREASTS FOR SALADS or SANDWICHES

2 whole chicken breasts--split, skinned and boned

1 quart water, flavored with 1 bay leaf
1 cup white wine or white vermouth
1 teaspoon salt
6 peppercorns or ground pepper
2 cloves fresh garlic, flattened
2 branches fresh tarragon or 1 teaspoon ground tarragon (or more).

Bring broth ingredients to a boil in a sauce pan that will hold the breasts in a single layer. Simmer broth ten minutes to marry seasonings.

Slip in chicken breasts and cook at gentle simmer until breasts are poached--about 15 minutes, maximum. Test one with the sharp point of a knife to be sure it is cooked through, but not overdone and DRY. It seems like poaching techniques would keep meat moist, but poaching will not prevent "overdone" and DRY.

Remove breasts from broth and let cool to room temperature. Thinly slice across the grain at an angle and use for chicken salad or any other use you wish, including delicious chicken sandwiches. Strain broth, refrigerate or freeze for later use (soup?). See February 2010 posts for ideas.

CHICKEN THIGHS SAUTEED WITH TARRAGON

"Fried" has come to mean deep fried in popular jargon, so " fried in the pan" will be called saute to note the difference for purposes of this post.

6 chicken thighs (any dark meat pieces are fine).
If you are going to remove skin, do it before cooking--doing it after cooking loses all the flavor.

Flour dusting:

In a bag (lunch bag size good) put 1 cup flour, 2 teaspoons salt, 2 teaspoons ground pepper, and a big handful of dried crushed-in-your-hand tarragon leaves (or 1 tablespoon commercial tarragon powder). Optional: if you want some "heat" add 1/2 teaspoon Chipotle or other chili powder. SHAKE to mix.

Rinse chicken pieces and pat dry with paper towels. Shake a few at a time in the flour dusting bag. Remove and shake off excess. Do not reuse this flour mix. It now contains bits of raw chicken. Discard bag.

Have a large skillet heated with your choice of cooking oil and/or butter combination, or non-stick spray if you desire.

Place dusted pieces in the hot skillet and "fry" or saute. Brown on one side, and turn with tongs to brown on second side. Depending on size of pieces, cooking time will vary. About 20 minutes total should do it. Test one piece by cutting into a small middle area with point of a sharp knife. Should be just past the pink stage. Remove pieces and drain on new paper towel. Keep warm and serve with your favorite salad or vegetable.

We always do about twice as much as one meal requires and have leftovers for a second meal. Gently reheat in the microwave.

All of these recipes are super EASY, and economical. Don't bother to buy commercial seasoned "coating mixes" that are full of sugar and preservatives. With the basic flour, herb, salt and pepper, you can develop your own flavors--ethnic or otherwise. We used tarragon today. But the possibilities are endless. You can do it!

Get creative with your cooking!

KGC

MID SUMMER GARDEN UPDATE

2010-07-12T08:33:00.000-07:00

The region survived a tornado and hail on Father's Day, some record heat for a couple of days, and more rain than average. The perennial beds love this year's weather. The vegetable gardens are a little behind schedule. But we are ever optimistic that all will catch up with the sunny week currently forecast. Hail slightly damaged our early garden, but most of the peonies were still in the bud stage and the hail bounced off. We were lucky.

Photos include:

Gold yarrow (Achillea) contrasted with dark smoke bush (Cotinus coggygria) at dusk.

Pink Malva (Malvaceae: mallow) and baby's breath (Gypsophila) make a dainty mound anchored with day lilies (Hemerocallis).

Delphiniums (Ranunculaceae) are my favorite blues. Pacific Giants were started from seed years ago.

Patio Pots of herbs include rosemary, 2 basils, 2 parsleys, Greek oregano, and nasturtium grown for the blossoms which will go in our salads.

Two large containers with zucchini and Japanese (long variety) cucumber.

Two flat containers for early lettuce (they are just about spent). Black Simpson and Arugula.

We have good luck with patio containers for our very favorites---it is possible to protect them from sudden storms, etc., In addition to vegetables we have several containers of geraniums which were overwintered in the basement (see post February 16, 2010). They are very hardy , fast growing, and heavy blooming in this zone.

If you have a deck or patio, try a few containers. They will reward you. Plants can be started from seed, or purchased from your local nursery. It's easier to protect patio containers from cold weather--they are next to the house. We can't reliably plant in the back yard vegetable plot until Memorial Day. The patio "garden" gets a head start.

Because of the short, yet hot, summer season here, we have established our flower beds and borders with perennials and native plants. They are so forgiving in an unpredictable climate. With the exception of the patio containers, we do not put out any annuals except the geraniums--we're just getting too lazy! Annuals are an expense and very time consuming for just 3 months of summer.

We are cutting a second round of Swiss chard, and zucchinis are blossoming. Can't wait for a few on the grill.

Keep gardening!

KGC

SUMMER CHEESECAKE

2010-07-10T21:08:00.000-07:00

At least once each summer I HAVE to have a cheesecake---the creamy cold dessert that no one resists. The cheesecake in this post is a combination of many experiments over the years. I love the taste of honey in it--and honey replaces granulated sugar as the main filling sweetener. I pay hommage to the great Joyce Goldstein of San Francisco's Square One restaurant for the honey idea. She was a food innovator without compare. We bonded forever when I discovered her Tartufo al Tre Scalini in her book "Back to Square One: Old World Food in a New World Kitchen." (William Morrow & Co. 1992). The tartufo is a famous Roman ice cream treat named for the fountains of the tre scalini (3 stairways) plaza. I ate one on the spot in 1966 during my first trip to Europe with two dear college friends. We enjoyed this divine taste while dipping our toes in the fountains. Unforgettable!

Cheesecakes are simple---just have the ingredients ready and at room temperature for smooth, lump free mixing, and be patient with cooling the cake in a couple of steps. This dessert must be completely chilled in the refrigerator at least 8 hours or ideally overnight before serving. If not cold, it will slowly collapse when cut.

Cheesecakes require baking in the oven in a water bath. Of course there is special equipment you can purchase to do this, but a 9" layer cake pan, at least 2" deep, or a 9" spring form pan (my preference) work perfectly. Select a roasting pan or any oven proof dish that will hold your cake pan with some extra room and fill with boiling water half way up the cake pan side. That's it. See photos for examples.

The basics of cheese cake are cream cheese + sour cream + eggs + flavoring. Flavors range from the classic lemon and vanilla to white chocolate (yes!) and ours today--a gingery crust with honey and orange flavored cream. Experiment and impress your guests.

SUMMER CHEESECAKE

Pre-heat oven to 350 degrees F.

The Crust: make quick work of this in the food processor if you have one, or crush crackers in a plastic bag with your rolling pin or a straight side wine bottle.

12 double graham crackers to make 2 cups crumbs
(use half graham crackers and half almonds or pecans if desired)
1/2 cup sugar
1 scant tablespoon powdered ginger

Pulse in food processor until crumbs are evenly crushed.

Generously butter your cake pan.
Dump in the crumb mix pat down smoothly.
Set aside while you mix the filling.

The Filling

Reminder: room temperature cream cheese mixes much more easily than cold.

2 pounds cream cheese
1 cup sour cream (half of a 1 pound carton)
1 cup honey--lavender honey if you have it, but any intense flavored honey is fine
1/2 teaspoon salt
3 large eggs (4 if they aren't very large)

Optional: 1 scant tablespoon cornstarch which will help control any slight seepage after baking

2 teaspoons orange flower water, or the freshly grated zest of a lemon or orange
If you have neither of the above, use 2 teaspoons liquid vanilla.

In your mixer, beat cream cheese and sour cream until smooth.
Add honey and mix in well.
Add eggs one at a time (crack them all into a small bowl first and they are easy to slide into the mixer bowl one at a time).

Be sure to scrape sides of bowl with spatula so that no lumps of cream cheese are left

Add flavorings and mix another minute.

Turn mixture into cake pan on top of crust. Smooth top if necessary.

Spring form pans can leak if not tightly locked. I wrap some aluminum foil around the base of the pan before placing in roaster to prevent this and add the tea kettle full of boiling water. See photo.

Bake at 350 for 40 minutes. Turn off oven and leave cake as is, with door closed. After one hour, open oven door, prop ajar with a wooden spoon, and let cake cool one more hour in there.

Remove all pans from the oven and set on counter. Lift out cake pan and set it on an absorbent dishtowel for a few minutes to blot up any water. Do not unmold until completely chilled. Cover cake top in its pan with plastic wrap, set it on a plate, and put in refrigerator overnight or at least 8 hours.

The spring form pan is a snap for unmolding. Run a table knife around the cake to loosen from the ring. Release the catch lock and carefully lift off the ring. Leave the cake on the flat base--it's great for support. Don't forget to lick the ring!

If you are using a standard layer pan, the unmolding is trickier. You will have to loosen the sides, cover the pan with a plate, reverse it and pray it comes out. If you don't want the crumb crust as a topping, reverse again, using a second plate.

The cake is perfect as it is---just needs some iced tea or coffee to accompany a nice big slice. If you want more color, serve with a few raspberries, strawberries, or a combination of colored fruit slices and a spring of fresh mint from your garden.

ENJOY!

KGC

SORREL SOUP FROM THE GARDEN

2010-07-07T09:11:00.000-07:00

Sorrel is an easy, delicious plant to cultivate in your garden. It doesn't take much room and offers many possibilities for cooking from the kitchen garden. It faithfully returns every year without even being asked. Give it a little liquid fertilizer after true leaves appear and your rewards will be great.

Our clump of sorrel must be used soon--it's starting to bolt (go to seed). When herbaceous plants do this, they think they can retire for the season and form their seeds for next year. Snip off the seed shoots and the plant will continue for a while longer. Repeat if necessary.

Sorrel (Fr. oesille), also commonly known as sour grass or lemon grass, is a very hardy perennial herb that dates back to 300 B. C. and still grows wild in Asia, Europe, and North America. Local nurseries usually carry a few starter plants in early spring, or seeds may be ordered from seed catalogs that carry herbs and started indoors. Our two plants are at least ten years old. They are one of the very first plants to burst up through the snow in late winter. We love picking the leaves for sauce on poached salmon (see post February 4, 2010 for sauce), sorrel soup, and as an omelet filling (yes!)

Sorrel looks and acts a lot like spinach, but usually grows in a clump rather than rows. See photo.

Select unblemished leaves, pick and wash in cold water as carefully as you would wash spinach, and drain well. If leaves are mature, remove stems. Grasp a leaf in one hand, fold with stem side up, and "strip" or pull off the stem up the length of the leaf and discard. This trick can also be used on mature spinach leaves. It makes even a large leaf extremely tender.

After washing and stemming, chop leaves crosswise into 1 inch pieces.

QUICK SORREL SOUP

In a large sauce pan, wilt 1 pound (4 cups) chopped sorrel in 1 Tablespoon olive oil.

Add 2-3 cloves crushed garlic

Add 1 quart chicken or vegetable stock (a light colored stock). If soup appears too thick, add more stock. This is not a "thick" soup like bean or lentil.

Add 1 large bay leaf
Add 1 teaspoon salt
Add 1/2 teaspoon fine grind pepper

Simmer 30 minutes.

For immediate service, cool stock slightly and process in a food processor or use your hand blender right in the cooking pot. Never pour boiling liquids into your processor---hot liquid will splash and could burn you.

Return to pot if you used the processor and reheat if necessary.

Serve in flat soup bowls with a garnish of croutons, minced sweet onion, minced scallion, or a pinch of oregano dusted on top.

Contrast the beautiful green color with a tomato or raw red or yellow bell pepper salad.

Stay tuned for our "omelet primer".

Kitchen Garden Cook

SUMMER WEEKEND MENU

2010-07-05T12:46:00.000-07:00

Unfinished business--here is a promised photo of "security" plants from last posting. Please note the R. Rugosa, shrub rose) in full bloom. This rugged plant serves many purposes, primarily hardiness in our climate plus the gift of hundreds of beautiful blossoms in June. It also offers thick thorns on every stem--animals and intruders will not venture across a patch of shrub roses. If you take the time to "dead head" spent blooms, a second flush is promised. We dead head patiently, enjoy the second flush, and then leave the hips to ripen and cheer the with colors varying from bright yellow orange to wine red. See January 4, 2010, post for a picture of rose hips in the snow. winter landscape. Bees love it.

Our summer picnic supper menu can be enjoyed any day. If guests want to "bring something" encourage them---you'll discover new recipes! We enjoyed cocktails and nibbles on the patio, but brought supper indoors due to a threat of rain.

An informal centerpiece was needed for the table, so a few cuttings of tarragon (now chest high in the garden), the remaining peonies, and some gold yarrow were free. Never hesitate to snip plant material from the yard if you have no time or inclination to buy commercial flowers. Low glass or ceramic containers from the kitchen cupboard stimulate creativity. We prefer low arrangements on the dining table so all guests are in full view for good conversation. We dried the extra tarragon (see post January 24, 2010).

MENU Plate of cheeses, crackers, nuts, olives, and grapes for pre-supper nibbles with our drinks. Grilled all beef franks and buns Potato Salad with vinaigrette dressing Black Bean "Poor Man's Caviar" or Succotash salad Green bean & Hearts of Palm Salad Sorbets and cookies for dessert Coffee & Iced Tea

Everybody knows how to do the noble hot dog---grill outside or boil on the kitchen stove top.
Follow package instructions.

We split open our buns, butter them, and run under the broiler for about 2 minutes for a light toast.
You may also "toast" yours on the barbecue grill if that's how you are doing the franks.

4th of July Potato Salad

4 pounds Yukon gold potatoes (any waxy, thin skinned potato will do -- no Russets please)
Wash potatoes if needed and DO NOT PEEL. If potatoes are different sizes, select same size for even cooking, or cut large ones in half for cooking. Cover with water in a large saucepan and gently boil about 30 minutes, depending on size. Test for doneness with a kitchen fork--they should just pierce through--DO NOT OVERCOOK or they will fall apart in your salad.

Drain off cooking water and immediately cover with COLD water to stop cooking. When cool, drain well and let potatoes air dry a bit so dressing is better absorbed.

Dice one large onion (white, yellow, red, or your favorite). Add to the potatoes before dressing.

Quarter potatoes unless they are already bite size. It is desirable to have an open cut on each piece of potato to absorb dressing flavors. Place in a salad bowl and toss with 1-2 teaspoons salt. Sprinkle with 1/4 cup dry white wine or dry Vermouth. Toss gently and let stand a few minutes.

Potato Salad Vinaigrette Dressing (for those who don't like Mayonnaise)

Place ingredients in a pint glass jar (with fitting lid):

1 cup olive oil (or canola)
3 Tablespoons cider vinegar (use more if you want a "German" style taste)
1 teaspoon Dijon style mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper (black OK)

SHAKE well, let stand a few minutes, and taste for salt. Add more if needed--potatoes need a lot of salt.

If you like "heat", add 1/8 teaspoon Wasabi powder or 1/8 teaspoon red or green chili powder for a unique twist.

Dress the salad at least an hour before service. Salad may be made a day ahead and refrigerated. Start with just enough dressing to coat potatoes--if you have extra, store it in the refrigerator in the pint jar and use on your next salad, potato or otherwise.

Black Bean "Poor Man's Caviar" or "Succotash" Salad

The term "succotash" comes from the New England native American word for boiled corn kernels msickquatash. It is a food dish consisting mainly of corn and lima beans or other shell beans.
Succotash became popular during the Depression because it was inexpensive and made from readily available ingredients. Now we are interested in returning to use of local products so these simple ingredients enjoy a new vogue. There are many regional variations.

Combine the following ingredients in a salad bowl:

2 cups cooked and drained black beans (canned or pinto OK)
2 cups cooked and drained tender corn kernels (canned OK, or boil ears and cut off kernels)
1 large onion (any color) finely diced
2-3 cloves fresh garlic, pressed and scraped into bowl
Optional:
1 large cucumber, peeled and diced and/or
3 ribs young celery, diced

Dressing

1/3 cup vegetable oil (canola)
1/3 cup cider vinegar
1/3 cup white sugar
Heat if in a hurry to dissolve sugar. Let cool.

Add 1 teaspoon salt
Add 1/4 teaspoon chipotle or other red chili powder
Add juice of one lime

Shake or mix and dress salad.
Best if made one day ahead and refrigerated until service.

At service, top portions with fresh chopped cilantro.

Happy picnicking!

Kitchen Garden Cook

YUCCA IN BLOOM & ROBINS IN GRAPE ARBOR

2010-06-30T13:44:00.000-07:00

When the gorgeous high desert yucca (Fam. Agavaceae) blooms it reminds me of my childhood hikes taken with my botanist Dad in the dry country of south central Montana. He loved native plants and knew the botanical names of every one in our region. Yucca grows all over the North American continent. It is considered a pest by some, but it is a hardy plant that is interesting in the landscape at every season.

It is also a "security" plant. In our yard it tops a 4' rock embankment in the front yard, and keeps pets and children from jumping off the rocks and possibly being injured. Along with the equally valuable shrub rose (R. rugosa) which grows profusely in the extremes of the Montana climate, yucca makes a dramatic border. Plant either under your home's windows and your worries about burglars will be greatly reduced! Stay tuned for shrub rose pictures--blooms are just popping out in the perennial beds.

Grape Arbor Tip:

We have a lovely grape arbor to remind us of our years in California. The arbor is of similar design, but the varieties of grapes grown are selected for this northern climate. Remember, there were grapes growing in Greenland (Vinland) in the days of Viking exploration. We grow the native Beta, Concord (Standard American slipskin), Bluebell, and Himrod seedless. They are all "northern" varieties. Robins love grapes. Raccoons love grapes. It's a challenge once the arbor is discovered. Early this spring we had a robin nest on one vine trunk and we allowed that hatch to fledge. But once the vines leaf out, mama bird has to find a new location.

Our bird proofing trick is clipping old CDs to the branches with clothes pins. The reflections scare them away -- usually to the choke cherry bushes next door. The CDs may also be tied on with string, and when they blow about it works even better.

Ideas for rebuffing raccoons are welcome. These critters vault right over our 6' fence without hesitation once the grapes are ripe. Please write! Raccoons are just too smart for anything except cages of chicken wire around the grapes. We don't much like the looks of that.....

Kitchen Garden Cook

REMEMBERING MY MOTHER'S PASSING THIS WEEK

2010-06-17T22:01:00.000-07:00

Ruth Hveem Kronmiller, aged 95 years and 7 months,
peacefully left this life on June 12, 2010.

She was a daughter of farmers from Norway who settled in the
Upper Missouri region of northeast Montana.
The challenges of the High Plains were well known to her.
All who grow up on the farms and ranches of the plains are familiar
with the crushing tedium of women's lives--sisters, daughters, mothers, grandmothers.
Women were heroic through their endurance alone.

Mom was a great organic gardener. My tomatoes will never match hers.
My thumb is not yet so green.

One of Mom's favorite lines was written by Jill Ker Conway in her Australian memoir,
"The Road to Coorain:"
"When my end comes--wherever I am, my dust will mingle with the red dust of the western plains.
It will blow about and get in people's eyes--and I'll be content with that."

Mother, rest in peace.

With thanksgiving for many years with her,

Kitchen Garden Cook

Photos are her favorite flowers--iris, peony, flax

TOMATO PLANTS & FIRST PERENNIALS IN BLOOM

2010-06-08T09:39:00.000-07:00

At last! Warm enough weather in the high plains to set out those patient tomato plants. I am fortunate to have a "resident planter" in house who performs this task beautifully.

John's recipe for success:

1) Be sure the weather is stable enough--no more frosty nights expected.
2) Spade plot a few days ahead of planting if possible, and rake level.
3) Make a hole with hand digger, mix 1 tablespoon 16-16-16 granulated fertilizer to soil per plant.
4) Gently remove plant from its container and set in deeply -- up to first pair of leaves if possible.
5) Fill in handfuls of soil and compact evenly around plant.
6) Water in, but don't drown it first day.
7) Surround seedling with a hoop or cage or stake--your preference.
8) If weather turns cold, cover hoop or cage with a leaf bag and fasten with a clothespin. This trick has saved our tomatoes many many times from that sudden cold snap or harsh wind. If it is suddenly very hot, pin white flour sack dish towels or old pieces of sheets across the hoop to shade them until they are well established. Watch "The Godfather" movies--the Sicilians always shaded their tomato plants from the hot Mediterranean sun.

First week or so, check for watering needs daily. Plan to baby them a little!

We planted Romas, Lemon Boys, Sweet 100s, Husky Gold, Black Master, Amana, Sun Sugar, and Beefmasters this season. Some are old favorites and some new. I love gold and yellow tomatoes, so always have several plants. My seed starts did poorly this year in the house, so I ended up buying most plants from established local nurseries.

We also replaced two grape vines in our arbor this year. One is "Bluebell" which originated at the University of Minnesota, and the other a good old Concord--toughest grape on the planet. Can't wait to pick the grapes.

Suggestion: If you are planting your first garden, or have not had success in the past, seek advice from a good local nursery and/or your county extension agent. Each zone has many different challenges--from aphids to deer to weeds to weather--and soil conditions widely vary. Plant vegetables (and flowers, too) that are climate suitable for your micro climate.

Share your results with our readers!

Perennial photos: Early iris, ground cover (dianthus and flowering thyme) in peony bed, dianthus near red gravel path, snow-in-summer patio border, and blue flax (a great blue color for those who love blue in the garden).

Kitchen Garden Cook
KGC

LAZY DAZE PEPPER STEAK

2010-06-03T06:49:00.000-07:00

As promised on Memorial Day, here is my "Lazy Daze" Pepper Steak.
This recipe won the Montana Beef Council Cook-off March 22, 1997 (!!). It seems like it was just the other day that we were competing in this contest. Time flies. I did not advance to Nationals, but have shared this "rub" technique with many friends. Give it a try--it's easy and goes well with rhubarb pie or any seasonal dessert. Use your favorite cut of steak or chop (lamb and pork work well, too).

"Lazy Daze" Pepper Steak

1 top boneless sirloin or rib steak minimum of 1 1/2 inches thick. 2" is better.
(weight about 1 1/2 pounds to serve 4, depending on appetites)

1 tablespoon vegetable oil

3-4 cloves fresh garlic (peeled and flattened or crushed)

Combine for Seasoning Rub:

1 Tablespoon black pepper corns or coarsely ground black pepper, crushed in blender or with mortar and pestle (hard work!)
1 tsp. salt
1 tsp., or 2 sprigs, dried rosemary, crumbled or rubbed between palms of the hand
1 tsp., or 2 sprigs, dried thyme leaves "
1 tsp., or 2 sprigs, dried sage leaves "

If you don't have your own dried herbs (see post January 24, 2010) to rub or crumble, you may substitute store bought, but be sure they aren't too old to have any fragrance. Make seasonings pass the sniff test. No aroma, no flavor.

Whirl the pepper corns in a blender until just broken up--you want coarse for this. Add the dried herbs and whirl or pulse a few more seconds. When the dust settles, dump into a small bowl or container and set aside. If you are rubbing the herbs, don't blend. Just add to the pepper.

Procedure:

Rub the steak on both sides with the crushed fresh garlic. Discard garlic, or toss on the coals before grilling. Lightly brush on just enough cooking oil so that the herb rub will stick.

Pat the herb and pepper mixture evenly on both sides of the meat. Let stand for at least 15 minutes before grilling. You may prepare the meat to this point, wrap in plastic wrap and refrigerate up to 24 hours if desired. The longer the "marinade" time the better the flavor. Please bring meat up to room temperature (about 30 minutes on the counter) before grilling. If you grill ice cold meat, adjust your time accordingly. It will take much longer.

Grill 1 1/2" thick boneless top sirloin steak 22 - 26 minutes over medium coals or gas, turning once, for medium doneness. Review instructions with your individual equipment. The Department of Agriculture (USDA) recommends 145 degrees F inner temperature reading for "medium rare" beef, and 160 degrees F for "medium." For individual portion steaks or chops, reduce grilling time to 8 - 10 minutes, depending on your grill and desired doneness. The USDA and other online sites have many charts for meat cooking times if you need further information.

When finished, remove from grill (or skillet), keep warm with a foil tent, and rest a few minutes before slicing. The top sirloin is to be sliced at an angle, across the grain, into 1/4" slices for service. Meat should be juicy. Add a few pats of butter on top before slicing if you have overcooked meat and it is dry.

Present on warm plates with your choice of accompaniments. Potato wedges are good and may be seasoned with the rub and cooked on the grill along with the steak. See post March 6, 2010, for more potato ideas.

Add a tossed salad, crusty bread, and some red wine and you have a feast.

Get grilling!

KGC

RHUBARB PIE & PIE CRUST PRIMER

2010-06-01T08:38:00.000-07:00

Rhubarb (genus: Rheum x hybridum or cultorum)
is one of the earliest plants to burst forth from the cold soil in early spring.
Its impressive leaves and colorful red or green stalks grow quickly.
The stalks are pulled and sliced for delicious pies and sauces.
Rhubarb has experienced a renaissance in recent years as a sauce for game and various vegetables in upscale restaurants, but its reputation as a "pie plant" is the most widely known. Isolated farmers and ranchers in the high plains appreciated rhubarb as an early "fruit" for pies and desserts, even though the plant is a vegetable by botanic classification.

Pull the stalks, don't break them off. After "pulling" for a pie, I give my plants a nice dose of liquid fertilizer to boost growth for more pies. You may also purchase rhubarb in the market.

My favorite rhubarb pie is simply rhubarb + sugar + a pinch of anise (or ginger for variation), and of course, a wonderful crust. No strawberries to interfere with the pure taste here!

My crust is a lard crust. Ingredients are weighed on the kitchen scale. I cannot convert dry measures from weight to "cups" and guarantee that the final result will be satisfactory. If you do not weigh your pastry ingredients, please use your own favorite pie crust recipe. If I could encourage one kitchen technique that pays unimaginable benefits to the home cook, it would be the weighing of ingredients. Simple, accurate, saves dish washing, etc.

Kitchen Garden Cook's Pie Crust is mixed in the food processor. It can be done by hand on a floured board if you don't have a processor. This makes a double crust 9" pie.

Put into processor:

300 grams all purpose flour
150 grams lard (the solid kind, not the soft bucket kind) cut into pieces
1 teaspoon salt
1 tablespoon sugar

Pulse until lard disappears and mixture is a coarse meal.

Add 1/4 cup COLD water and pulse 5 or 6 times.
If dough is still dry and a big pinch of it will not hold together, add a few more DROPS of cold water, pulse once or twice, and check again. Don't process until it forms a ball--too much. Too wet dough will be tough after baking. It should just hold together.

Dump dough into a wide mouth bowl, push it away from you a few times with the heel of your hand (see photo) and "gather" it with a plastic scraper if you have one. Pat into a hockey puck shape, wrap in plastic wrap or parchment paper and chill at least 30 minutes.

Rolling crust:

Roll with a floured wooden pin on a sheet of parchment paper--placed long way toward you, with a little overhang at the counter edge. Lean against this overhang and the paper will stay still. I roll the whole piece of dough at once, to the thickness I like, and trim off the extra using the pie pan as a guide (see photo). Stack the remaining rolled dough (see photo) and roll out again for the upper crust. Flaky pastry is the goal--if you wad scraps up into a ball, it won't be as flaky as the stacking technique. Cut a hole in the middle with a biscuit cutter or cookie cutter for steam to escape. The traditional lattice strips may also be used (more work). Cover filling with top crust and crimp edges together.

Rhubarb Filling for 9-inch pie

2 pounds fresh rhubarb (4 generous cups) cut into 1/2 inch pieces
(If stalks are very large, split lengthwise before slicing into pieces)
1 cup white sugar
1/2 cup brown sugar
pinch salt
1/2 teaspoon powdered anise
(Other spices such as ginger or cardamon may be substituted for anise, but try anise first)

Toss all together and let stand about 30 minutes for fruit to "juice up" before filling crust.
If 10" pie is desired, add 2 more cups rhubarb and 1/2 cup additional sugar. Sugar amount depends on your taste for sweetness. If rhubarb seems dry after standing 30 minutes, add a tablespoon or two of orange juice or lemon juice to moisten. On the other hand, if it is too juicy, sprinkle 1/4 cup flour over the fruit and toss with a fork. It will thicken it during baking.

Baking:

Place a drip catching steel plaque or pizza pan under your pie dish when you turn on the oven. Pie will bake more evenly if the plaque or sheet is heated with the oven.

Bake in a pre-heated 400 degree F oven for 15 minutes. Then turn down oven to 350 F and continue baking for about 40 minutes, until crust is nicely browned and filling bubbling. Let rest until cool enough to cut.

Enjoy!

Kitchen Garden Cook

POPPIES FOR MEMORIAL DAY

2010-05-30T14:47:00.000-07:00

Red poppies are blooming in the high plains.
Those in my backyard are just beginning to open, and blow in the breeze,
which is timely for Memorial Day weekend.
American Legion Auxiliary volunteers are distributing millions of red poppies
around the nation, raising money for disabled and hospitalized veterans in their local communities. The poppy is recognized world-wide as a symbol of sacrifice, and is worn on our lapels to honor men and women who served, and died, for our country in all wars, including the global war on terror. (Excerpted from Diane Spencer, Legion Auxiliary Poppy Committee Chair, 2010).

Papaver orientale is shown in the photo. The seeds came from my Mother's garden, and the blooms flourish both singles and doubles. When finished, the pods dry on the stem, and eventually split open and scatter for re-seeding. They are welcome early color in our yards.

The red poppy is memorialized in a famous poem written at the American War Cemetery near Ypres, Flanders, a centuries old war-torn region of Belgium. It's author, John McCrae, was an Army physician who witnessed a terrible battle there in spring 1915. Poppies were growing all over the bomb shell uprooted landscape. I take a moment to re-read the poem every spring when my poppies bloom and I remember my Dad and uncles who all saw action in Europe in World War 2. Joseph M. Halterman (1913 - 1981), Hans Hveem (1913 - 2004), John Howard Hveem (1916 - 1996), Norman J. Hveem ((1922 - 1988), and Harry Solberg. Many, many others joined them in service and we are forever grateful for their sacrifices.

In Flanders Fields

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch: be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Thank you for remembering.

Tomorrow: "Lazy Daze" Steaks on the grill & rhubarb pie.

KGC (your kitchen garden cook)

RAISED BEDS FOR EFFICIENT BACKYARD GARDENS

2010-05-28T08:26:00.000-07:00

Misty weather continues over the high plains desert.

We enjoy this respite from the usual dry and windy weather that we know comes with summer.

Lilacs are the harbinger of spring in this climate and they LOVE this rainy weather.
It's worth a drive just to enjoy them all over the region. They are rural eye candy.

If you are considering building raised beds for any reason, take a look at the examples pictured today. These beds are the finest example you are likely to see around any neighborhood. The builder happens to be a sculptor in the medium of rare woods, so it's no surprise that the beds are works of art. We'll follow when seedlings are planted. Stay tuned!

The basic material for the examples shown are the 6-inch landscape timber, available at most home improvement stores, garden centers, or lumber yards. The fill was delivered by a local landscape firm and is "valley bottom" or river bottom soil.

Raised beds give the gardener many advantages including but not limited to control over type of soil and soil improvements, water conservation, intensity of planting or "square foot gardening", and perhaps most important for those of us over 30, raised height off ground level to spare the back while weeding, etc.

Seedlings and seeds will be going in all over the area this weekend--Memorial Day is the kick-off for home gardens in south central Montana. Good luck for a productive season to us all!

KGC

THAT OTHER BREAST (POACHED)

2010-05-24T08:44:00.000-07:00

Lovely rain today! The lilacs in town are weighted down with blooms.
I promise a picture as soon as the weather clears.

Remember, we poached 2 whole chicken breasts on Saturday.
One was converted into an Asian salad.
The other was added to a pasta dish (see photo) for a very quick supper.

Fettucini with chicken, red onion, and Parmesan

Fettucini pasta for two servings (or linguini, or your favorite) boiled in salted water, al dente

*Note: A pound of factory made pasta (as opposed to home made) generally serves 4 people. I use 1/2 pound of fettucini for 2. Left over may be re-heated by dropping it in boiling salted water for about 1 minute (remember, it's already cooked). This yields a more satisfactory result than heating in microwave--which dries it out.

Boil at least 6 quarts water for 1 pound pasta, plus 1 teaspoon salt per quart. I just throw in a small handful.

Boil or reheat the pasta. Drain and keep warm.

Give breast about 30 seconds in the mircowave if cold--be sure to cover it with a glass lid or plastic to avoid drying out. Shred or slice into bite sized pieces.

Mince 1/4 of a red onion and microwave 30 seconds (covered) in a small bowl with a pat of butter.

Sauce:

Scant cup heavy cream
1/4 teaspoon salt
1/4 teaspoon white ground pepper ( black is OK)
pinch chipotle

Heat cream to bubbling in heavy small sauce pan.
Add cooked onion and stir.
Add shredded or sliced chicken pieces to coat with sauce and heat through.

Assembly for immediate service:

Divide drained pasta into desired serving sizes and place in warmed flat pasta-type bowls.
Top with onion chicken cream sauce and gently toss with 2 forks.

Dust with grated Parmesan cheese (about 1 tablespoon per serving)

Dust with a pinch of paprika for color (optional).

Embellish with cooked green vegetable (asparagus in this example, or spinach, chard, snap peas, and so forth.

Serve hot!

KGC

ASIAN CHICKEN SALAD

2010-05-22T14:50:00.000-07:00

"Asian" covers a lot of territory. The Asiatic continent and sub continent makes up half the land mass of the globe and includes China, Japan, Indonesia, India,Thailand, Cambodia, Vietnam, Philippines, and much more. The varied cultures have a great deal to offer to our Western cooking and eating. The ingredients are often available from our gardens or local farms, and the spices required are becoming universal (salt, peppers, chilis, cinnamon, sesame, soys, shallots, green onions, etc)., and those not available locally are easy to order online. Our posts try to build on local produce and local proteins as far as possible, but sometimes that yen for a wonderful international taste must be satisfied!

Chicken or fish or meat salads are a quick way to entertain a friend or two for lunch. If you have no leftover cooked proteins ready and do not wish to cook, a can of good quality salmon, tuna, chicken breast, or even sardines will do nicely. Keep a few cans in your pantry.

The gorgeous salad pictured is embellished with shrimps, but chicken breast is a fine alternative.
This salad was enjoyed by the author last March at Nougatine in New York City. It was simplicity itself--combining a spring mix of baby lettuces, bits of fresh tomato, and a Champagne dressing. To make this one, see February 1 post and substitute the white wine vinegar or fresh lemon with Champagne.

For our Asian creation, make the dressing first and then poach 2 chicken breasts.

Make dressing in a pint glass jar with a lid. Combine the following ingredients:

1/2 cup canola or other plain vegetable oil (olive oil doesn't work well with Asian flavors)
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 Tablespoon sugar
1 teaspoon powdered ginger (or grated fresh if you have it)
pinch of red chili powder (to your taste)
1 large clove garlic, peeled and smashed
1 tsp. salt (taste first -- soy may be salty enough)

Shake well to develop flavors and set aside until ready to toss salad.

About 2 quarts salad greens are required for 2 luncheon servings. Use a combination of shredded romaine, small spinach leaves, bok choi, lamb's, red leaf, etc. Use slices of fresh tomato, red onion, scallion, snow peas, etc., for color and garnish.

Poach Chicken Breasts:
Remove skin, and place in a deep skillet or saucepan with 1/4 cup bottled fish sauce (see photo). This helps develop the Asian taste we are building. Toss in several cloves of peeled and smashed garlic (see photo) and about a tablespoon of whole peppercorns.

Bring 1 quart of chicken, vegetable, mushroom, or dashi stock to a boil. You may use a combination of stocks if desired. My base is usually chicken stock, with mushroom and miso powder added for additional depth. By all means, use dashi for at least half of the stock if you have it. (See post February 22, 2010). At least 1 quart liquid is needed to barely cover the breasts for poaching. Add more liquid if needed. After bringing it all to a boil, taste for salt and add 1-2 teaspoons before poaching if you can't taste any salt. Salt free poaching liquid leaves the meat quite flat--please use some.

Pour boiling stock over the breasts and cover pan with a lid or piece of aluminum foil. Adjust the stove burner so that the liquid remains at a very gentle simmer. Poach about 15 minutes. Do not over cook or the chicken will loose all flavor. When done, remove breasts from the liquid, set aside, and let cool to room temperature (takes about 15 minutes).

Save your poaching stock. Strain it, label it, date it, and freeze, or just add some noodles and make a bowl of delicious soup later.

Salad Assembly:

Slice a chicken breast across the grain into nice looking ovals or pull the breast apart with two forks (or your fingers) for shreds of "pulled" meat. How you like the meat to look is a personal preference. Breasts come large these days, so one will usually serve two people with the salad.

Toss the lettuces and other vegetable ingredients of your choice with some of the dressing--don't drown it. Divide the salad into two portions and mound on service plates. Arrange the chicken around one side, and the tomatoes, onions, etc., around the other.

Serve with Thai iced tea, cold Asian beer, or your own tea. Hard rolls or Asian/Indian style flat breads or crackers make a nice accompaniment.

Next time--something to do with that other breast!

KGC

Asparagus Harvest Yields Neighborhood Champion

2010-05-20T12:24:00.000-07:00

We have had a great asparagus crop in the garden this year. See photo of our morning yield and the grandaddy of spears so far. Almost a foot long and and inch in diameter. We'll have to draw straws for this one. Quick dip into boiling salted water, drain, and serve with melted butter, fresh ground pepper and maybe a few bits of diced shallot or red onion, but not really needed. Delicious.

All those sturdy geraniums from the basement window (see February 16 post) were transplanted into their outdoor patio pots this morning. If we don't have any more frosty nights (the 15th of May is our zone's average last frost), we'll have blooms galore for our patio dinner parties.

Tomato plants will go in the plot next weekend--if it looks like it's summer weather.

KGC

PERSIMMON CAKES

2010-04-30T15:58:00.000-07:00

April is going out like a lion. Is there something amiss here? After our lovely "false" spring in south central Montana, we have been dealt a cold and windy week with temperatures in the 30s and low 40s and winds gusting up to 50 mph in some parts of the valley. The pink ground cover was in bloom before this cold snap--but it's tough and should make it.

Warming up the kitchen with something baking in the oven sounded like a good idea this morning with sleet coming down outside. I found a quart carton of Santa Barbara persimmons in the freezer from last fall and decided to do something with this delicious golden pulp.

Taking an idea from the classic apple sauce cakes of my youth, I substituted persimmon pulp with good success. I had enough ingredients on hand for two cakes--comparing cake flour with all purpose flour and using two different shapes of baking pans.

This recipe works well with apple sauce, of course, persimmons, and plums. In keeping with our determination to use local fruits (the persimmons were personally picked from our children's tropical yard in Santa Barbara, and packed and flown home in my suitcase last October. We let some ripen on the counter and ate them in hand. Delicious. The extras are peeled, crushed and frozen for holiday baking. Many families have pails full of plums in the summer, and apples in the fall that they are eager to share. Take advantage of it!

A tip on preparing the cake pans:

I love parchment paper and always use it to line cookie sheets and baking pans. Take one minute to line the pan bottom with parchment and you will pat yourself on the back over and over again. It makes cake removal a snap. No more sticking! And easy cleanup.

Place pan or tin on a piece of parchment paper and draw around it with a lead pencil. Cut out the shape and pop it in the pan. Lightly butter the non-papered sides. That's it. Some cookbooks insist on buttering the paper, too, but I have not found that necessary. For the tube pan, do the same, and then fold the circle of paper into quarters and snip out a circle to fit over the tube. Drop it in and lightly butter the sides of the pan.

Persimmon Pulp Spice Cake

Preheat oven to 350 F.

Variation for the 9" tube pan:

Beat until creamy in mixer:

1 stick butter (1/2 cup)
1 cup white (or brown) sugar

Add 1 large egg and mix well.

Sift 1 3/4 cups cake flour (see photo for tidy sifting tip) into a measuring cup set in a larger bowl which will catch overflow.
Add 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. allspice (or nutmeg) to the flour and toss with a fork until the colored spices disappear. No need to sift again unless you want to.

Gradually add the flour and spices to the egg mixture. Just incorporate--don't over mix.

Add 1 generous cup fruit pulp
Add 1 cup raisins
Add 1 cup chopped walnuts (or other nuts)

Mix until just smooth. With aid of a rubber spatula, distribute evenly into tube pan.

Bake 50 minutes and test for done with a wooden skewer or thin blade table knife. Done when knife comes out clean. This is a robust cake and it can take up to 60 minutes, depending on ovens, etc.

When done, remove from oven and cool on the counter for a few minutes. If your pan has a removable tube, run a table knife around the sides (if necessary), and lift out the tube for faster cooling. If tube portion cannot be removed, leave cake in the pan until completely cool. If you try to turn it over and remove cake while warm, cake may break apart. When cool, peel off parchment paper. Cake may now be eaten as is, simply dusted with powdered sugar, or iced with your favorite frosting (lemon or caramel are good). This style of cake "packs" well--great for lunch boxes, backpacks, picnics, or mailing to lucky friends.

Variation for the single layer cake pan (a 9" spring form pan is pictured):

Same recipe as above, but used All Purpose flour. "Cake flour" was invented for the super sweet American-style box mixes popularized in the 1950s. For cakes with dried fruits (raisins), nuts, and other coarse ingredients, there is no difference in final result. Save your money! There are other drawback to cake flours (very low protein flours) that you can investigate online. Cake flours in the US are heavily bleached with chlorine dioxide or chlorine gas to improve certain chemical performance which I do not find necessary.

This variation used 1 tsp. ground ginger, 1/2 tsp. nutmeg, 1/4 tsp. finely ground black pepper instead of cinnamon and nutmeg which are more traditional and go well with apples. I enjoy a little more spice, hence the black pepper. We should try one with some chili pepper, too. Don't forget the baking soda.

The single layer bakes in slightly shorter time--50 minutes was plenty.

If using a spring form pan, release the lock and remove the side portion of the pan. Cool completely on the removable base. When cool, cover cake with a plate large enough to hold it, turn it over onto the plate and remove the pan base, and then carefully peel off the paper. Ready to serve or embellish with icings, etc.

Enjoy!

KGC

THE SCENTS OF SPRING

2010-04-18T12:38:00.000-07:00

Today is over 70 degrees F. Spring is here at last.

Take a look at the herbs popping up all over the yards. They are mixed in with the blooming perennials and so far, are making a great start. We also have picked our first handful of asparagus from our little patch--can't wait to try them at dinner.

Pictured are a clump of chives, the early rhubarb, a row of garlic with thyme and sorrel in the background and asparagus.

Seedling update----everything previously listed on March 18 post is doing well with the exception of the Greek oregano. It is always a tough herb to germinate, and this season was no exception--the few fragile sprouts couldn't make it---I'll buy some plants when the nursery opens. I also buy the basil plants.

A Black Bean Soup
We were looking for a simple dinner on Thursday, so soaked a pound of black beans overnight and cooked them in the morning. See January 10 post for other dried bean techniques.

Discard the soaking water and rinse beans well in a strainer or colander. Cover with fresh water and and small amounts of left over stock that you may want to use from the freezer. I had two small freezer cartons of chicken stock on hand (about 1 cup total) and and the juices from our Easter ham (chilled and all fat removed before freezing) amounting to another 1/2 cup. Drop them in frozen and simmer away. Additional flavorings like these stocks are optional, but they add great flavor to the beans. We don't doctor the ham while roasting--no sweet glazes, honey, or mustards, for example. Hence the unadulterated roast drippings can be used in a variety of ways later. Add 3-4 bay leaves in any case. The miracle herb.

After simmering about 60 minutes, or until beans are tender to the bite, I puree about 2 cups of canned tomatoes (or fresh if you have them) in the blender with a pinch (1/4 teaspoon chipotle powder), salt if needed (remember the ham drippings), and a teaspoon of fine grind black pepper. Blend with your hand blender, but do not puree the beans---leave about half of them intact--it looks better! Gently reheat and set aside until time to eat. This may be made ahead, but if you don't plan to use it the same day, please refrigerate. Leftover soup freezes well.

We love carmelized fried onions, and like to put about 1/4 of a cup of these onions (the consistency of a chutney) in the soup bowl first , and then ladle on the black bean soup. Enjoy with a green salad and crusty roll.

KGC

TOFU Tidbit from Rawhide Ranch

2010-04-07T08:46:00.000-07:00

We"re back! R & R to New York City for ten days, taking in wonderful opera, theater, and art gallery experiences. A later blog will feature some of the goodies we enjoyed at restaurants.

Please note the update on the seedling starts as pictured on the March 18 blog. Seeds are up and thriving--pictured are cukes, tomatoes, and parsley. Starts need 60 days indoors before putting out in the garden, so we are well within the time limits. I plan to start some giant sunflower seeds and a few more cucumbers today. It's warm and sunny in the living room nursery.

This post features a favorite Tofu appetizer or lunch dish that is easy to make ahead and serve chilled or at room temperature. The original idea is from an artist friend who summers in the mountains of Montana. Thank you, Michael!

"Rawhide" Oven Roasted Tofu

Preheat oven to 400 F

Prepare a 14 oz package of extra firm tofu cake: Place on a plastic cutting board and divide into about 8 slices across the cake, and one down the middle, yielding 16 bites. Elevate the end of the board toward the sink and let the tofu drain while you assemble the marinade.

Marinade:

Measure marinade ingredients into a 2-cup glass measuring cup and save cleanup:

4 ounces soy sauce (regular or low salt)
4 ounces rice vinegar
4 ounces honey

4 Tablespoons sesame oil
1 inch piece fresh ginger, peeled and grated into the measuring cup
1 large clove garlic, split lengthwise and smashed with edge of a wide knife blade
(garlic is option, but it is a great balance with the sweetness of the honey)

Mix well.

Assembly:

Place pieces of tofu in a glass baking dish--we use one of our several old glass bread pans.

Pour marinade over--does not need to cover completely.

Bake in middle rack of oven for about 20 minutes (marinade should be bubbling).

Remove from oven and cool in the marinade.

For service, lift out tofu pieces and arrange 2 or 3 on a serving plate. Garnish with a few edamame beans or other red or green cooked veggies.

Strain marinade into a glass jar and refrigerate. Reboil and use again if desired.

Keep cooking......

KGC

SQUARES & BARS: THE EASY SWEET TREAT

2010-03-18T11:03:00.000-07:00

Growing up in the heartland and child of Scandanavians, I love sweets. Not the candy bar variety as a rule, but the buttery home made delights that almost floated over the plate. One day I will photograph my Norwegian Grandmother's collection of pasty irons for you--they are works of art. Sadly they remain mostly unused since her passing in 1975. My own Mom made beautiful lefse and taught me, but I rarely make it. During the Christmas holiday season in Montana, a wonderful lefse is available at our local markets from Opheim, a small town near the Canadian border. Since lefse is habit forming and caloric the way I like it, it's a good thing the small packages are very expensive. Lefse making is a technique---the recipe ingredients are simple (like so many things). Let me know if you are interested.

Making drop cookies is time consuming. Mixing the dough is quick, so don't bother to run out and buy some commercial frozen mix. It's the standing around while baking batches. I'll mix the dough, you come over and bake it!

Some genius developed the cookie "bar" or "square", which is the delicious dough baked all at once in a sheet pan and cut into squares. I think "bar" is a heartland word, and when I heard it in my California days, I knew I had met a native.

There are at least a million varieties of the cookie square. Here are two of my favorites, one very nutty and buttery and the other a bit more "healthy" if you will, but equally delicious for date lovers. The photos show smoothing the base crust with a half round plastic gadget that I can't live without, (palm of the hand works, too), pouring the topping over a partially baked base crust, and smoothing the topping (the nuts in this example).

NUT SQUARES
Preheat oven to 350 F
Lightly butter a 9 x 13 inch baking pan

Base Crust:

Place in food processor with metal blade:

1 stick butter (cut into 6 pieces)
2 cups flour
1 cup powdered sugar
1 Tablespoon freshly grated (zest) grapefruit or orange rind (optional, but wow!)

Pulse in processor until evenly crumbly--don't over process or let it clump into a ball.

Pat into prepared pan, smooth it over so crust is even.

Bake about 20 minutes. Don't brown it--just set it.
Remove from oven and set aside until topping is ready.

Nut Mixture Topping:

3 1/2+ cups chopped nuts (Combo of hazelnuts, walnuts, Brazils, pecans, pine nuts, etc. I like at least two kinds and have used up to four--depending on what I have on hand.)

1 stick butter (can go up to 1 1/2 sticks if desired)
1/2 cup flavorful honey
1/3 cup heavy cream
1/2 cup brown sugar
Pinch of thyme or pinch of lavender buds if desired (optional)

Cook ingredients (except nuts) in a heavy bottom sauce pan until all butter and sugar is dissolved. As mix comes to a slight boil, remove from heat, add chopped nuts immediately, and mix well with a wooden spoon. Pour onto crust, spread evenly, and return to oven for 18 - 20 minutes. Do not over bake or the topping will caramelize (still tastes great) and very hard to cut. Cut into squares with a metal pastry cutter or sharp pizza wheel, or a kitchen knife. When cool, store in airtight plastic or tin container, separated by waxed paper or parchment. Keeps well for several days.

* I chop nuts in the food processor. Just pulse a few times until they are the size you want. For these squares, they should be fairly coarse, not dust. Your preference. Pulse with a pinch of salt to enhance flavor as this is a very sweet treat. If nuts are very oily, add a teaspoon sugar for pulsing---keeps nuts from sticking.

Divine Date Squares/Bars
Preheat oven to 350 F
Lightly butter a 9 x 13 inch baking pan

Date Mixture topping:

Place in a heavy bottom sauce pan:

16 oz (1 pound) chopped dates
If you buy a commercial package of dates, they are likely sugared. If you plan to chop your own, add 3/4 cup white sugar to the sauce pan.

1 cup water
1 tablespoon liquid vanilla

Cook until the water is mostly absorbed and the dates are soft and mushy. Cool to room temperature.

Base Crust:

Melt 1 cup butter (2 sticks) and set aside. (30 seconds in my microwave--cover container with plastic film or a glass cover--this splatters). Set aside to slightly cool off.

Place in food processor:

1 1/2 cup flour
1 1/2 cups rolled oats (whole non-instant oatmeal)
1 teaspoon baking soda
1 cup brown sugar
1/4 teaspoon salt if using unsalted butter

Pulse listed dry ingredients. Add melted butter and pulse again until just mixed.

Press into 9 x 13 inch pan and smooth over (see above recipe and photo).

Top with date mixture and spread evenly.

If you desire some contrast on the dark topping, scatter over a tablespoon or two or oats before baking.

Bake in oven 20 - 25 minutes. Cut into squares as in nut recipe. This one softer and is easier to cut.

Thanks for tuning in! Happy cooking!

KGC

A Bit 'o the Green: Seedlings Started

2010-03-18T10:17:00.000-07:00

We enjoyed a record breaking 72 degrees F on St. Patrick's Day. So, the momentum to get those little seedlings started was irresistible. A winter storm warning for TOMORROW doesn't stop us. It won't last now because the ground is warming up.

See the strawberry plants peeking through last year's dead foliage--they are truly evergreens.

I begin tomatoes in the house in my recycled yogurt cartons. I purchase Sweet 100 plants, however, as they are plentiful at local nurseries. My more unusual varieties did very well last year in our hot, short season. I am also a cucumber lover and start those inside. Zucchini is easy to grow and doesn't transplant very well for me, so I put them right in the big patio tubs as soon as it's warm enough (Memorial Day, unless covered outside). We have been raising veggies in a few patio tubs for the last two seasons and find it works very well--can move them around and cover easily if weather changes.

Tomato varieties: Pomodoro San Marzano Nano (Roma sauce type), Master F1 (beef steak variety), Black Master TM 34, Amana Orange (I love orange globe tomatoes--used to plant "taxi" but seeds aren't as available.) Orange and yellow tomatoes are generally low acid. We make lots of plain tomato sauce to freeze with any over runs.

Cucumbers include Asian burpless for their beauty, and "Marketmore 76" for slicers.

I use tons of parsley, curly and flat leaf, so we have one tub of each. Greek oregano--it's a perennial, but never have enough to dry! And summer savory is another favorite to dry.

And finally some small globe eggplants (Baluori EP 06) which have been hard for me to germinate, but I'm trying again. They require a longer season than we usually have, but let us hope this summer will be a long one. Eggplant flower buds are beautiful.

Thyme, Tarragon, various mints, lemon balm, and culinary sage are strong perennials and will miraculously provide for us on their own.

Seed starting tips:

I buy a new 1.5 cubic foot bag of Miracle Grow Garden Soil every season. About half is used for seed starts and the rest goes outside to augment patio pots, etc. Since we start seeds in the house, I never bring in outdoor soil--bugs, mold, etc., could be introduced.

My recycled cartons were cleaned at the end of last season. They have 3-4 slashes cut in their bottoms for drainage (use a scissor or small knife). For tomatoes, I fill half full with the dirt, and as the young plants grow and get "leggy" I just add more dirt to support them. 4 seeds planted per carton---then I know just how many germinated. In 6-8 weeks, depending on their size, I'll split the carton into two cartons and re-establish for a couple of weeks before transplanting to the garden. We'll show that process when time is right. Don't forget to LABEL the cartons.

Seeds need to be moist, but not wet. We will be out of town for a few days, so I mist them with a spray bottle of water, and cover with plastic to keep them warm and moist in the living room. They don't need sun until they germinate. Keep your fingers crossed!

I show the patio pots because we just turned over the soil after winter--it will improve with fresh air and sun and be ready for next month. All winter we dump our used tea leaves in these pots kept by the back door. Montana soil in this region is very basic (alkaline) and tea improves acidity.

Try some seedlings! Kids love to watch them sprout and grow.

1 POTATO, 2 POTATO, 3 POTATO....

2010-03-06T09:07:00.000-08:00

It's a good weekend to finish off a 20 pound bag of potatoes! Sunny, but still only in the 40s.
We'll be thinking about St. Patrick's Day and corned beef soon.

The potato is a native tuber-bearing plant of South America. It was introduced to northern Europe in the mid-1500s. The chemist Antoine August Parmentier declared the potato "safe and edible" for France in 1773. The bistro style preparation of "Potatoes Parmentier" is still popular today: cut peeled raw potatoes into half inch cubes, fry in butter, sprinkle with chopped parsley, and serve with roast meats. We all love the versatile potato.

Two classics and a low cal fast cooking variation will be discussed today. Pommes de terre a la dauphinoise (American scalloped potatoes) and Pommes de terre a la savoyarde (scalloped with broth instead of cream) and the ubiquitous "oven fry".

OK--they're all simple to make. Let's dive in.

The classic: Potatoes a la dauphinoise (gratineed or browned crisply in oven)

Preheat oven to 425 F.

Prepare the milk covering liquid:
Put all ingredients into a small sauce pan, over low heat:

1 cup whole milk (add more if needed)
2-3 large cloves garlic, peeled and flattened
1/2 tsp. salt
1 tsp. ground white pepper
1/8 tsp. nutmeg (about ten gratings of whole nutmeg give the most taste)

Next:

Peel and slice into rounds 3# baking potatoes (do not rinse after slicing--surface starch is needed)
Arrange overlapping slices in a lightly buttered oven proof dish (about 9 x 13 for this amount)
(see photo)
Bring milk to a boil and pour over potatoes. Shake pan slightly to distribute liquid.
Cover dish with aluminum foil and bake in oven until most of milk is absorbed (15-20 minutes).
Heat 1 1/2 cups heavy cream in the same saucepan.
Remove potatoes from oven, uncover, and pour over potatoes. Dot with 3 tablespoons butter and return to oven.
Bake uncovered another 20 - 25 minutes or until potatoes and cream topping have turned golden brown (see photo). Turn dish if your oven heats unevenly. You'll be able to tell.

When done, let sit for 5 minutes and then cut into wedges and serve. Goes well with grilled meats and fish, or as a main course with green salad and a glass of wine. Great leftover.

The Bistro Style (a la savoyarde)
This style is much lower fat, and can be eaten more often!

Follow the same procedure as above, but use your "white" broth instead of milk and cream. Also omit nutmeg, which is a flavoring touch used for white cream sauces only. Chicken stock, veal stock, vegetarian stock will be excellent choices. Adjust salt as needed.

Use any potatoes you wish--varietals, waxy, russet bakers, etc.
Use about 2 1/2 cups boiling broth (don't forget the garlic)
Add several springs of fresh chopped parsley
Add some thyme, herbes de Provence, etc., if desired.
After first baking under foil, remove from oven, uncover, and sprinkle with grated cheese
(Swiss, Parmesan, or your choice).
Return to oven and bake until edges of potatoes are brown and crusty (up to 40 minutes in all)

Oven Fries

Use any kind of raw potato, including sweet potatoes or yams. Experiment with root vegetables!
Preheat oven to 450 F
Line a cookie sheet or baking plaque with aluminum foil and place in oven to heat while you are working.

Peel (optional) and slice raw potatoes into wedges or French fry sized sticks (see photo)
Toss slices in 1-2 tablespoons vegetable oil, salt, and any herbs you desire (I used rosemary and black pepper for the wedges, and paprika and bits of dried onion for the sticks. Any herbal combination you like is fine. Balance with what you are serving. Don't use too much oil--they'll be lower cal and stay crisper.

Carefully remove hot baking sheet from the oven and quickly scatter slices over the surface. The pre-heating gives them a fast start.

Lower heat to 400 F and bake about 20 minutes, until done. Test one. Turn once if needed for more browning, but if the oven is hot enough it probably won't be.

Eat immediately! If you are preparing oven fries for a dinner menu, you can prepare slices ahead and bake at the very last minute. They do not hold well.

In an emergency, leave in the oven with heat turned off until you can serve them.

Enjoy.

KGC

ASIAN DUMPLINGS & WRAPPERS

2010-03-01T08:47:00.000-08:00

It's melting! Spring is on the way. March is coming in like a lamb. So far.

As promised today we will discuss the versatile Asian dumpling. These little packages are delicious, easy to make, and contain just about any filling you can imagine. We will stick with basic Japanese and Chinese seasonings, but please expand your repertoire to all of Southeast Asia and the Pacific as well!

Making your own allows you the freedom of complete control over ingredients--- hot, salty, or not, and flexibility in shapes and cooking methods. You may make your own wrappers, too. They are made from flour, salt, tapioca or cornstarch, and sometimes eggs. However, getting them rolled and "right" is another story. Supermarket wraps work very well. If you can't find the shape you want, rounds, for example, simply cut them from the squares with biscuit cutters or pizza cutters (see photo).

Basic shapes include the pillow (looks like a raviola), the envelope pouch with twist variations, the crescent, and the roll (for spring roll type).

Cooking techniques depend on your plans for use. Boiled dumpling packets are added to soups and require a more secure wrap so they don't open during cooking. Open top styles contain fillings that finish best with steaming. Crescents or pot stickers are fried in a skillet. Rolls are usually deep fried in oil. Decide ahead if your little packages will be eaten with fingers or as soup, or a main course.

Fillings for Asian style dumplings are typically a combination of PROTEIN + VEGETABLE + SEASONINGS. Proteins may include pork, chicken, shellfish, beef, and tofu. Vegetables may include onion, scallion, leek, mushroom, bean sprout, bok choi, shredded carrot, shredded cabbage, daikon, etc. Seasonings include ginger, garlic, salt, pepper, chili powders, cilantro, parsley, drops of sesame oil, etc. Classics are shrimp and ginger, pork and garlic, tofu with ginger and scallion. Again, experiment with your favorites and use what's in the refrigerator (or soon the garden) to make wonderful dishes from ingredients at hand.

Dipping sauces may be commercially purchased (chili pastes, for example) or simply made combinations of soy with ginger, wasabi powder or paste, and citrus juices. Sweetened rice vinegar with finely diced red onion or scallion is also popular. Use spicier dipping sauces with a mild filling, and a milder dipping sauce with spicy fillings to achieve balance in your meal.

Prepare your wrappers. See photos for ideas. Pillows are made from two squares (usually 3" squares, with a teaspoon (or more) of filling in between. Wet the area around the filling with your finger and the two pieces will stick together. Make a triangle shape by folding a square over a teaspoon of filling and seal. Make a wonton by folding a square (with filling) into a triangle and bringing the opposite tips of the dough together and sealing with water. Crescents are made with rounds (cut from 6" squares with cookie or biscuit cutters if you can't find rounds in the store), filled and sealed. Critical: be sure to neatly apply filling to wrapper, and seal well or filling will escape during cooking. Vary the size according to use as a meal course, or a finger food. My personal favorites use as little wrapper dough as possible--I don't roll and twist into the "candy wrapper" style--too much extra dough. I love pillows and crescents. Fancy restaurants often serve one large dumpling in a sauce or broth--it will have bigger filling and extra dough. See photo of large triangle with centered filling. Cut fancy shapes after filling if desired.

Basic Dumpling Filling (For about 20 dumplings)

Put into a food processor:

4 ounces boneless pork (a chop), trimmed of all fat and cubed
4 medium to large shrimp, cut in pieces
1/2 medium white onion, chopped
1/4 bunch of cilantro, stems removed
Couple of Napa cabbage leaves, cut up before adding
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sesame oil

Pulse until well mixed and texture of meatloaf. If large ingredients are cut into cubes or chunks before processing, you will not over process. Don't make puree.

Scoop out into a smaller bowl for easier access.
Work station set up: Prepared wrapper shapes covered with plastic wrap to prevent drying (dry dough won't stick together), flat plate or plastic cutting board for filling and rolling, small bowl cold water for sticking dough together, teaspoon for measuring filling, another plate (lightly oiled to prevent dough from sticking to plate) for holding finished pieces, plastic wrap to cover finished pieces as you work so they don't dry out. Don't worry about perfection. You'll get the hang of it.

Now we cook. For boiled dumplings (won tons) to serve with your Dashi and other broths, bring a sauce pan of salted water to boil, gently drop in dumplings and simmer for about 12 minutes, depending on size. Test one by biting a corner of the dough to see if it is done (al dente). They will float like little clouds when done.

For steamed dumplings, the ideal is a wok and Chinese steamer, but you can make one with any large sauce pan and a vegetable steamer basket. Holding a round of dough in your hand, cup it like a little tulip and fill. If you can dry these first in cupcake tin or little molds, they hold together better. Bring water to a boil, place a couple of cabbage or lettuce leaves in the basket and set the "tulips" on top (provides support). Set steamer or rack over boiling water, cover, and steam for 12-15 minutes. If they collapse, roll them over onto themselves with a chopstick or soft spatula, and continue. They will taste fine.

For pan fried dumplings (pot stickers) use a two part method. First heat 2 tablespoons peanut or other vegetable oil and 1 tablespoon sesame oil in non-stick try pan until hot. Add the crescents. Fry uncovered until they are nice and brown on first side. Adjust heat so they don't burn. Remove from heat momentarily, turn over with a plastic spatula, add 1/2 cup water and cover. Return to heat and cook another 2-3 minutes. Second side will not be browned. Remove from liquid and serve with your favorite dipping sauce (not catsup, please).

My favorite dipping sauce for pot stickers: 1/3 soy sauce, 2/3 citrus juice (usually lemon, but can be a combination of grapefruit, lemon, orange). Sweetened rice vinegar also delicious. Adjust proportions to your taste.

Can't wait to hear your results!

KGC

THE BOOK on far eastern cooking culture is Corinne Trang's "Essentials of Asian Cuisine: Fundamentals and Favorite Recipes" (2003). Take a look.

JAPANESE STOCK BASES & DASHI

2010-02-22T08:33:00.000-08:00

A trip to Japan in November 2008 was a consciousness raising journey. We joined a group from the Santa Barbara Museum of Art, which has an excellent travel program, and enjoyed 2 weeks in a new culture of gorgeous gardens and unforgettable food experiences. Of course there was lots of ART, but that's for another day. If you are interested in more photos of Japan please go to http://picasaweb.google.com/bothgreens/

A primary difference between our western European style stocks and Japanese stock is the length of time needed to make one. Stocks using beef, pork, lamb, chicken, fish and shellfish are widely used in Asia, and require the same longer cooking as western traditional stocks. Japanese "dashi" is something new for me because it is so quick. We use it frequently in our menus to support various noodles or dumplings (raviolis) mixed with a few vegetables for fast meals. As always, salt and spicy seasonings may be added or not. It's fantastic!

For a variety of use options please check out the New York Times Web site, October 15, 2008, and read "The Secret's Out as Japanese Stock Gains Fans," by Harris Salat. You'll run right to your supermarket for ingredients. Incidentally, my local supermarket carries packages of dried kelp (spelled konbu or kombu) so it's out there. The bonito flakes not available here (yet) so I buy them when traveling or online. A package keeps a year or so unopened. Strict vegetarians won't use bonito anyway. Instant (powdered) dashi exists, but it is so EASY to make and so much better, don't bother with it.

Dashi is the foundation for miso soup, which commonly includes tofu, miso pastes and scallions.
There are a thousand combinations. I am a noodle lover, so cooked noodles of any sort go in my dashi with a few scallions, mushrooms, and minced fresh parsley. Add pieces of leftover meat, chicken or fish to round out a meal. In a future post, we will make some dumplings and ravioli with supermarket purchased wrappers to add as well. The Japanese believe that less is more, as you can see in the photos--they do not put "everything" into the soup. At least not all at once!

Let me know your results. We'll share.

BASIC DASHI or Japanese sea vegetable (kelp) stock

2 ounces kombu (see photo of package)
2 quarts cold water

Place dried kelp in bottom of a stock pot
Add 2 quarts cold water
Let soak for a few minutes until kelp is soft

Simmer gently for about 20 minutes until the water is nice and green. Do not boil.

Lift out kelp and add 2 ounces of bonito flakes (one package as pictured).
Now bring to a full boil, stirring flakes to separate. After one minute at the boil, cover and remove from heat. Let stand up to 10 minutes off heat (no more). Strain through a folded paper towel or paper coffee filter. Save solids.

You may use the just strained bonito solids and the kelp you set aside for a second batch.
This time, cover the saved solids with 2 quarts cold water, gently simmer for up to 1 hour, and strain again. If a more intense flavor is desired, reduce this second cooking by half (after straining boil it down). Use within 2 days or freeze in portions for future use.

Vegetarian Dashi
Use kelp and cold water as above. Bring to a boil, cover and remove from heat immediately. Let stand covered 12 hours or overnight. Remove kelp and you have your stock ready to use.

SAVE the kelp from either technique. It can be sliced up into bite sized pieces, seasoned with soy sauce, rice wine, or sesame oil (experiment here) and eaten with leftovers on rice.

Experiment....

Photo notes: Packages of ingredients, including "nori" which is used to wrap sushi

Temple, fall colors, and lunch tray taken at Tenryu-ji Buddhist ashram in Kyoto where a strictly vegetarian menu is served.

Noodles in Japanese broth as one of many courses at a Kaiseki dinner at Benesse House museum/hotel on Naoshima Island.

Noodle slurper and bowl of udon noodle soup taken at an ancient courtyard restaurant near Takamatsu. Lunch included lessons in slurping. Udon noodles served hot, and soba noodles served cold. Shikoku Island grows more wheat than rice (drier climate), hence its fame with the udon (wheat) noodle. Soba is a buckwheat noodle.

KGC

VEGETARIAN STOCKS AND EQUIPMENT

2010-02-16T11:15:00.000-08:00

Welcome back to the High Plains Kitchen--it is 45 degrees and melting today. Good news! Geraniums are reaching for the sun in a basement window. They'll soon be transplanted to the patio.

This post includes a brief discussion of equipment options for making stocks (broths) at home. Almost any kettle will do for stock. Thickness of the pot isn't as critical as it is for making polenta and risotto, for example. Shelf space is always an issue and cookware that nests or stacks will take up less room.
See Equipment photo: Upper level on left is a Cuisinart 18/10 stainless steel 8 quart pot that is part of a set of cookware. It is pictured on February 10 post, holding the chicken parts and vegetables. Great size for most recipes.

Upper level right are 3 Wearever (US made) nesting sauce pans (4 1/2 quart, 5 1/2 quart, and 7 quart) that are indestructible anodized aluminum. We use them constantly for for boiling pasta and everything else. They are large and can be used for making stock if shelf space is tight.

Lower left is a copper stock pot from Dehillerin in Paris (France) that is now a decorative item because the tin lining is worn off. New copper cookware of this caliber is now lined with nickel or stainless steel. The pot could be re-tinned, but we have moved on.

Lower center is another Dehillerin stock pot of very heavy aluminum (3 mm) that is my favorite because it is deep and just covers the gas burner. About 16 quarts.

Lower right is an Eagleware (US mfg) heavy aluminum pot (14 quarts) that we use for preparing chokecherries, apples, and grapes for juice making in the fall. The width allows good visibility and wide surface for things to float to the top and be skimmed off (little leaves, seeds, etc.)

Your choice of stock pots depends on the frequency of use and quantity of stock you want to prepare. They all work!

Vegetarian stock making follows the same basic techniques as others. For the best advice on all things vegetarian, "The Greens Cook Book" (1987) by Deborah Madison, with Edward Espe Brown, is without peer. Greens is a noted San Francisco vegetarian restaurant with a stunning view of the waterfront. Mr. Brown is well known for his recipe collections from the Zen Mountain Center at Tassajara, California. The "Tassajara Recipe Book" (1985) and the "Tassajara Bread Book" (1970) are well used editions in my kitchen. I recall many happy visits to his Zen bakery in San Francisco.

Vegetable stocks should be made from fresh (raw) seasonal material--and it you are unsure about how a vegetable addition will taste, cook the vegetable separately first and then try it with your favorite combination. Obviously in summer, more greens are used, and in winter, more root vegetables.

Reference the chicken stock on February 10 (without the chicken, of course):

1 medium onion (yellow or white), rough chopped into 1" pieces
3 large carrots, peeled and cut into pieces
3 stalks dark green celery, cut into pieces
2-3 leeks and their greens, split lengthwise thoroughly washed first, then cut up
3 bay leaves
sprig of thyme or oregano
bunch of well washed parsley
1 teaspoon salt
1 Tablespoon whole peppercorns (any color)

Cover all with cold water. Bring to a boil and reduce heat to gentle simmer for at least 1 hour or longer. When cool enough to strain, do so before storing or freezing. If you plan to use the stock right away, refrigerate for up to 3 days or freeze in containers that relate to the size you want to use later (pint containers, etc.)

Variations:

Garlic: Add several peeled and smashed cloves of garlic to the stock pot. Go as far as you want with garlic!

Brown stock: Roast the root vegetables first in a hot (450+ degree oven) in a roasting pan until well browned or "carmelized". Scrape all into the stock pot, add the greens and aromatics and cook as above. Strain. This is good in the winter.

Mushroom Stock: Add 4 ounces fresh mushrooms (any kind), well cleaned, directly to the other ingredients. OR reconstitute 1-2 ounces dried mushrooms (Porcini preferred for their heavenly woods flavors, but any mixture is fine). To reconstitute, use a 2-cup Pyrex type glass measuring cup and cover the dried mushrooms with boiling water. Set a small saucer or bowl on top to keep the mushroom submerged. Let stand 20 minutes or until mushrooms are soft. SAVE the soaking water. After picking out the mushrooms for the stock and adding them to your mix, strain the soaking water through a paper coffee filter or a piece of paper towel folded in quarters and resting in a small strainer. Add this liquid to the stock, or freeze for later use. Mushroom stock adds depth of flavor to many dishes. Don't waste a drop.

Red stock: For some Southwest dishes, tortilla soup, for example, red tinted stock is beautiful. Add tomatoes or juice or puree of tomato to accomplish this. You can cook quartered whole tomatoes with the rest of the stock ingredients, but it will take many tomatoes and they must be strained or seeded before final use in a soup, etc. Add it tablespoon at a time when preparing your final dish.

Next time: Asian stocks and dashi. Don't overlook these marvels.

Happy cooking!

KGC

STOCK BASED PUREED VEGETABLE SOUPS

2010-02-14T10:32:00.000-08:00

As promised, today we feature soups made with chicken or vegetarian stocks. Please refer to February 10 for stock preparation basics if you missed it.

Almost any vegetable can be pureed and used in a soup. Vegetable + liquid + seasonings will create a delicious almost zero fat result by itself. If desired, the soup may be enriched with butter, cream, various ethnic seasonings and garnishes. It just depends on your mood and, perhaps, your fellow diners. At our house we often provide the basic soup and offer the other embellishments as a choice at service time. The butter or cream add unbeatable taste, but sometimes extra calories are unwanted.

Today's feature is a "Cream of Carrot" soup. Using basic cooking techniques for vegetables chosen, we will embellish two ways--one with the traditional cream addition, and one with an ingenious concoction developed by the late culinary genius, Julia Child (1912 - 2004) , and mentioned in her articles in the mid-nineties. It is a non fat substitute for the "cream" in creamed soups. She offered this idea long after her initial books on French techniques were published--recognizing that consideration of calories was an issue that had come of age for her audience.

Pureed Carrot Soup

2 pounds raw carrots (about 8 large carrots), peeled and chopped into chunks (see photo)
2 quarts chicken or vegetarian stock (add water if you are short)
1 teaspoon salt
1 teaspoon pepper

Simmer the carrot chunks in the liquid until done (soft enough to blend or puree).
Puree with your hand blender, or in a food processor, or in a cocktail blender in batches.
Taste for seasoning.

If winter commercial carrots seem a little low on flavor, add a few tablespoons of fruit juice (apple or orange work well).

Before service, stir in 2 or 3 pats of butter or 1/2 cup heavy cream. Reheat if necessary. Serve in warmed soup bowls. Offer crusty bread and a green salad. Or just drink some out of a big mug.

Optional additions might include any or all of the following:

1 teaspoon ground cumin (for a more middle eastern taste)
1/2 teaspoon ground chipotle or other smoky chili powder (Southwestern taste)
1 teaspoon cinnamon or cardamom (another middle eastern choice)

Enjoy experimenting! Serve in warmed soup bowls with a garnish of freshly ground black pepper for contrast, a dusting of parsley, etc.

Now for the homage to Julia Child "cream" option:

1 large onion (about 3 1/2 inches in diameter) diced, covered with plastic or glass lid, and cooked to soft stage in microwave for about 3 minutes depending on your equipment (this is my favorite technique for cooking onions that requires no cooking butter or oil--see photo).

2 cups chicken or vegetable stock

1 cup cooked rice--any kind. The original technique used raw rice cooked in the stock--I always have leftover rice on hand, so it saves time to use it.

Combine stock, onions, and rice in a blender and whirl until creamy smooth. Keep a heavy hand on the blender lid so this mixture doesn't spill over! Or do in batches. My adored hand blender won't work for this.

You have produced about 3 cups of this amazing "cream". Add it to your soups in place of real cream until you get the balance you like. For the above recipe, 3 cups will be too much. Add one cup at a time until you are satisfied with it. Taste for seasoning. It will be low salt--which some will appreciate. I add salt to give some depth to the vegetable flavors.

Pureed soups can be made from all the root vegetables, as well as spinach, chard, watercress, kale, broccoli, cauliflower, tomatoes, potatoes, various squash, etc. Create your own favorite combination!

P.S. One photo shows vegetables in glass dishes (antique glass bread pans that belonged to my grandmother) that will go in the microwave. We do asparagus this way all the time when our garden asparagus is in season. It works best for short cooking--but can be used for any vegetable if you need an extra cooking vessel. Cover with water, and cover tightly with plastic wrap. Adjust time according to your microwave. Carrots would take too long for me to wait, but it can be done. Be sure you don't let the water evaporate.

KGC

CHICKEN STOCK BASICS

2010-02-10T15:55:00.000-08:00

It's a great time of year to practice stock basics. Creating your own stock is easy, economical, and gives you complete control over ingredients and seasonings. We will start with chicken stock because it is the most commonly used. The basic technique is foolproof. Future blogs will cover vegetarian and beef stocks.

If you have a local butcher shop, you can purchase necks, backs, and wings for stock making and skip "doing it yourself". But TRY this at least once--it's good for self esteem and fun to show off an impressive new skill to your partners and dinner guests. You will be able to do prep the chicken in 10 minutes or less with a little practice.

This technique also works for duck stock (divine) and turkey stock.

Equipment needed: stock pot or large sauce pan, sharp knife, slotted spoon for stirring and skimming, and a strainer for the end product.

CHICKEN STOCK TECHNIQUES

Buy a whole 4 pound + chicken (our Costco sells the ideal birds in a packet of two for about $9 depending on total weight.) One substantial fryer/roaster will yield 6-8 quarts of tasty stock for your favorite soups and sauces, plus two fantastic breasts for a second meal preparation, and two leg/thigh segments for a third meal. These economical benefits are not to be overlooked in a recession!

Thaw bird if it is frozen and remove neck, liver, heart, and gizzard from inside the cavity. Add the neck to the stock and discard the rest. (I don't use livers at all--they cloud the stock and may contain undesirable elements as a result of their biochemical body processing functions.) Rinse the carcass under cold running water and pat dry with paper towels.

Place bird on a clean plastic (synthetic) cutting board, breast side up. (see photo). Safety tip: Do not cut any raw poultry, meat, or fish on wooden boards or wood counter tops. Wood is porous and impossible to sanitize and runs risk of holding bacteria (always present) that will contaminate other foods and potentially cause illness. Invest in a couple of synthetic, dishwasher safe cutting boards to always have a clean one ready. If you don't have a dishwasher, wash all cutting boards, knives, and counter tops in HOT soapy water immediately after use.

Separate the parts. Now just dive in! There is no wrong way to do this--but a few tips and pictures help out.

Make a shallow cut along the breast bone. Starting on one side tease the meat away from the rib cage with the tip of the knife, grasp it with your free hand, lift it away slightly and let gravity assist you. Continue cutting the breast away from the rib cage until it falls free. Repeat on the other side (see photo). Set breasts aside, leaving skin on, for later use. Cover with plastic wrap, refrigerate immediately for use within 1-2 days OR wrap well and freeze. Remove skin at time of cooking (see photo for skin removal tip with a bit of paper towel).

Next, lift the carcass by one leg (see photo) and feel the hip joint with your fingers. The weight of the chicken body makes the joint easy to find. Cut through the outside muscle and using your knife, separate at the hip joint, cutting any skin as necessary. Repeat with the other leg. Set thigh/legs, skin on (to preserve moisture) aside for later use. Refrigerate immediately for use within 1-2 days OR wrap well and freeze. Remove skin (if desired) just prior to cooking, as above.

Now you have stock parts! Break the carcass down a little, cut off wings, and split the body cavity front to back (either flatten with the heel of your hand and pull apart or use a knife, to expose more cooking surface. Cut off the "Pope's Nose" (that little triangle tail piece) and discard because it is full of oily stuff birds use to grease their feathers.

Place the stock parts in the stock pot. Rinse parts again with cold water if you think they need it. (See photo of stock pot ingredients).

A combination of aromatic vegetables (Fr. Mirepoix) are basic to stock making. Use raw carrots, celery, onions, leeks, which may or may not be "perfect"--remember that thrifty French housewives never waste anything. Stock is boiled, so goodness is extracted and germs killed. French cooks also tie up a little cheese cloth bag of herbs (Fr. Bouquet Garni) to further enhance flavors. Simply add everything you want directly into the pot and STRAIN at the end of cooking. Who has time for tying up herbs in little bags?

Following the chicken, add:

3 large carrots, rough chopped (2 inch long pieces OK)
3 stalks celery (darker green the better) rough chopped
1 large onion, quartered
Optional substitute: 3 large leeks, cleaned, trimmed and sliced
3 bay leaves
1 teaspoon thyme, or 3 fresh or dry sprigs
Sprig of dry sage (careful---it's intense)
1 bunch parsley (grocery store size--dry parsley adds nothing)
1 tablespoon black peppercorns
2 teaspoons salt (necessary to extract flavor from the bones)

Cover all with cold water exceeding top of ingredients by at least one inch. You can always reduce stock later. Bring pot to a boil and skim off any cloudy particles floating on top. Reduce heat and gently simmer, partially covered for 90 minutes--or more--you can't overcook this. It's done when meat falls off the bones. Remove from heat and let stand until cool enough to strain.

Strain all through any kitchen strainer or colander to remove all solid ingredients. Discard them. Catch liquid in another basin or kettle. Chill and remove fat which will congeal on the surface. I chill stocks (covered) in my garage in winter but it can be done in the refrigerator as well. If you need to use stock immediately, let stand a few minutes after straining and skim fat with a large spoon. This isn't as effective as chilling at getting it all, but it works.

Congratulations! You have several quarts of beautiful liquid that you made yourself and can use any way you wish. Divide stock into containers and freeze what you don't need right now. Stock keeps refrigerated up to a week, but if you keep it that long, bring to a boil before use. Frozen stock kept in a deep freeze will keep for months--if you don't use it up too fast! Please label and date containers to help remember what it is.

Next time: Using stock for many dishes.

KGC

LEFTOVER POACHED SALMON ON TOASTS

2010-02-08T09:07:00.000-08:00

If you have leftover poached salmon or trout, here is an easy way to use the last pieces. We did this on Super Bowl Sunday for one of our game day treats. The mixture can be spread on any unseasoned cracker, or day-old toasted bread with crusts cut off. Highly seasoned supports (crackers or bread) detract from the delicate fish flavors. Save those crackers for something else.

Poached Salmon Toasts 4-6 ounces leftover poached (or grilled) salmon or trout
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice -- about 1/4 of a whole lemon, squeezed
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/2 teaspoon ground pepper
Optional: Pinch of chili Caribe (the chili flakes used for topping in Italian restaurants)

Mix ingredients with a fork, flaking fish into small bits. This may be pulsed 2 or 3 times in a food processor if you are doing a larger amount. Don't over work! We are not making baby food.

When well mixed, spread on crackers or toast points made from day old bread, crusts trimmed, and lightly toasted. Garnish plate with additional slice of lemon and parsley sprig.

Mixture may also be served as a salad, on a lettuce leaf (Bibb, spring mix, or small iceberg leaves) with crackers or toast on the side for a light luncheon dish.

Congratulations to the New Orleans Saints!

KGC

SUPER BOWL SOUP TRIO

2010-02-05T23:09:00.000-08:00

Still winter in the fly over zone.
Let's enjoy some hot soup on Big Game Sunday.

Prepare a hearty potato and onion/leek soup base with meaty additions, and expand it to a simple corn chowder. When entertaining in the 21st century, we want to consider the vegetarian, the non-drinker, and the calorie counter. Our preparation can cover all these with certain additions or deletions. In addition to the potato/onion/leek/corn chowder recipes, a gazpacho (cold variation) will be made and served in a tall glass. Serve hot soup in mugs for simple service that guests can enjoy away from the table.

Basic Potato Onion or Leek Soup

This can be prepared ahead of time and re-heated for service.

2 quarts chicken stock (or vegetable stock if preferred)
2 pounds russet (baking) potatoes, peeled, and quartered
2 bay leaves
1 teaspoon ground white pepper
1 teaspoon salt (or more if stock isn't salted)

Simmer ingredients until potatoes are soft. Smaller pieces cook faster.

While potatoes are cooking:

Fry 4 slices bacon until crisp, remove from pan, and drain on paper towel
(For vegetarian, do bacon in the microwave and saute onion and celery in veg. oil)
Add 1 large white or yellow onion or 2 leeks, chopped
Add 2 stalks celery, chopped

Saute the onion or leek and celery in the bacon drippings (or oil) in the skillet until soft but not browned (remember this is a white soup). Cover the pan to speed the process. When cooked, add to the stock and potatoes and simmer 15 minutes. Reserve bacon for chowder garnish later.

When all is cooked, remove from heat, remove bay leaves, and puree using hand blender or food processor. If you are going to do another soup, put half the puree in a second sauce pan and set aside.

The soup thus far may be served as is, or you may add 1 cup half and half or cream and gently heat. Serve this is big mugs with a slice or two of your favorite cooked and sliced sausage floated on top. The photo shows a Louisiana-style "hot link" sliced at an angle and served with the soup.

Easy Corn Chowder

4 cups potato/leek soup base
1 cup corn kernels (frozen and thawed, or canned well rinsed and drained)
1/4 bunch fresh parsley, stems removed and tops minced
Optional: 1/2 tsp. powdered thyme OR 1/2 tsp. powdered or rubbed tarragon leaves

Gently heat corn and herbs and add 1 cup half and half. Do not boil. Taste test for salt and pepper. If you or your guests like more heat (spicier) offer a pinch of powdered chipotle or other smoky chili powder in the bottom of the mug before adding soup. Serve in mugs with crumbled bacon on top.

Michael's Gazpacho

I created this drinkable gazpacho for a summer (!) reception for a special friend. We couldn't keep up with the demand. The party went through several pitchers of it.

Up to 4 cups can be made in a standard blender. For more, make it in batches or use a food processor. All ingredients are raw, so it is best to make it day of service and refrigerate.

Some guests will enjoy a shot of vodka in the glass.

4-6 fresh Roma style tomatoes (skinned and seeded) if available. Canned tomatoes are fine. Use all the jucie and extend with good quality canned tomato juice if needed.

1 large cucumber, peeled, split, seeds removed (use a melon baller to neatly strip out the seeds) and chop before adding to blender.

2 very fresh cloves garlic, peeled and split (remove green sprout if it is present)

Big pinch dry oregano leaves, rubbed, or 1/2 tsp. powdered.

1/8 tsp. chipotle chili powder per 4-cup batch for extra spice

Optional but delicious: 1/4 tsp. beef stock paste (commercial) added to blender with other ingredients. Develops flavor.

Process in blender, holding onto the blender lid!

Serve chilled for best flavor. Add a teaspoon of olive oil for a smooth finish and pour into tall glass. Garnish with lemon slice and sprigs of cilantro or parsley.

Enjoy the weekend....

KGC

POACHED SALMON with SORREL SAUCE

2010-02-04T12:36:00.000-08:00

If you haven't tried poaching fish, don't hesitate another day! Remember, fish spend their lives in water, and cooking them in seasoned hot water is environmentally compatible, clean (no unwanted odors), fast, and almost calorie free. If you have freezer space, strain the cooking liquid into a freezer container (plastic tub with tight lid) and re-use indefinitely.

When poaching fish, you have excellent control of the heat. Thin pieces cook in a minute or two, and thicker ones up to 15-20 minutes. Salmon is ideal for first timers--it is very forgiving and not likely to be overcooked. Whole trout work beautifully, too.

Recently, poaching fish in olive oil has been promoted. It is a delicious technique, especially using halibut (as well as salmon). However, the main disadvantage is cost of the olive oil (it takes up to a full quart or more depending on the amount of fish). Straining and reusing the oil is possible, but it does not keep more than 2 weeks in the refrigerator, and cannot be successfully frozen.

Note: Today we will substitute fresh spinach for sorrel because the garden sorrel isn't up yet. Sorrel has about a 2-month season (late April - June) in the high plains--then the heat of summer causes it to bolt. Spinach or Swiss chard are very available substitutes.

To make a fish poaching stock or fumet (French for aroma), use a very simple combination of water, white wine, salt, and aromatic vegetables. Each time you poach a fish, some of the fish flavor will remain in the stock. When making a fresh poaching stock, I buy a whole fish, filet off the portions to be used immediately, and cook the fish frame (bones), head, skin and skin to intensify the stock. This is optional but it adds depth of flavor.

Basic Fish Stock

2 quarts water (or enough to cover all ingredients)
1 large salmon frame, bones and trimmings--about 2 pounds (optional)
2 cups dry white wine
1 tablespoon kosher (unflavored) salt
1 tablespoon black pepper corns
3 bay leaves
2 large stalks dark green celery, rough chopped
half a bunch of fresh parsley
1/2 medium onion, chopped (optional--a delicate taste is desired)

Place all ingredients in a large saucepan and bring to a boil. Skim off any cloudy solids with a slotted spoon, and reduce heat to gentle simmer for 40 minutes. Remove from heat and strain through a fine sieve. At this point, the liquid should taste about as salty as seawater. Fish poached in unsalted or too little salted water will be very tasteless and bland. Don't worry about the salt--most of it stays behind in the liquid. Poaching liquid may be used immediately, or cooled and stored in the refrigerator up to two days. Longer storage requires freezing.

About 30 minutes prior to service, place the salmon (filets or steaks, with skin or not) in one layer in a lightly oiled roasting pan, close to the length of the fish pieces as you have.

Bring the strained poaching liquid to a boil in a separate sauce pan, and carefully pour over the fish pieces. If the fish pieces are large, or very cold, set the pan over a stove burner on LOW. Water should not be moving--maybe a bubble now and then, but no more. Cover with aluminum foil and poach 15 minutes. Test by separating a piece with two forks--should be just opaque in the middle, but not dry. Poach longer if necessary. Yes, fish can dry out in the liquid if overdone. Remove (using a couple of large spatulas) from cooking water onto a warm platter lined with paper towels. Cover with the foil and keep warm until ready to plate.

Sorrel or Spinach Sauce

While salmon is poaching melt 1/2 stick butter (per two servings) in a heavy saucepan.

Add 3-4 finely minced shallots to the butter and cook until soft (about 5-8 minutes)

Add 1/2 cup white vermouth or dry white wine. Bring to a boil and reduce for 1-2 minutes.

Add 1 Tablespoon strained fish poaching liquid (optional). Remember: this is VERY salty. A little goes a long way, but it adds great flavor.

Add several large handfuls fresh stemmed sorrel or fresh spinach. Cover and wilt the greens. Add more if desired. If leaves are very large, chop coarsely. Note: if you must used frozen spinach, heat it thoroughly beforehand and and squeeze it dry before adding to butter and shallots. Start with 2 boxes frozen (it seems to disappear).

Mix gently with a fork and keep warm until salmon is finished.

Assembly for Service

Plate for service at the last minute--use well warmed plates.

First, remove salmon skin if filets have skin. Turn pieces over with skin up, and peel off.

Second, divide the spinach or sorrel sauce between the service plates and spoon on with a ladle or cooking spoon.

Third, center an appropriate sized piece of fish on top of the sauce.

Fourth, garnish with a wedge of lemon, and a dusting of ground black pepper or finely minced parsley if desired.

Fifth, enjoy your accolades!

Serve with tiny peeled boiled potatoes if you want a starch on the plate. They are delicious coated with some of the butter and shallot sauce.

Remember to strain the used stock into a freezer container and freeze indefinitely. Next time you want to use it, thaw, add at least another cup of white wine and possible salt (taste it). Repeat straining process and adding wine with each use. If frozen, poaching liquid lasts for months.

Next time: SOUPER BOWL CHOWDERS

KGC

Winter Salad & Shallot Dressing

2010-02-01T10:18:00.000-08:00

At least 6 inches of powder fell last night. We'll post and then get on our skis. Can't pass up this perfect snow (25 degrees F.)

The grape arbor looks attractive with snow and before long it will be laden with huge leaves and delicious grapes. Here's what it looks like February 1, 2010.

Today's recipe is an easy colorful salad with a classic vinaigrette (vinegar + oil + salt + pepper). All ingredients are available year around. The salad offers some freshness in the winter season.

I haven't purchased a commercial salad dressing for over 30 years. They are just not to my taste and contain too many unwanted ingredients. They are also costly. Make your own! It is simple to do, and you always know what's in it. Experiment with different herbal seasonings. Combine ingredients in a glass pint jar and store them in the same jar. Saves cleanup!

Basic Vinaigrette (this may be doubled)

1/2 cup best olive oil you can afford
2 tablespoons white vinegar (plain, rice, or wine vinegar all OK)
1 teaspoon salt
1/8 teaspoon ground white pepper
1/2 teaspoon ground mustard powder (Coleman's, for example)

Option: instead of mustard powder, use a few grains of Wasabi powder for a "secret ingredient" taste. It is quite hot, so start out with about 1/16th of a teaspoon and add from there.

2nd Option: Use FRESH lemon juice instead of white vinegar. A completely different taste.

Shake ingredients thoroughly. To develop more flavor, let dressing stand at room temperature for 30 minutes before tossing salad. Refrigerate leftover dressing. If it solidifies before next use, let stand on the counter for a few minutes and it will return to the liquid state.

For Shallot Dressing (See photo 24 January--home grown shallots in jar)

Peel 3 or 4 medium shallots, and thinly slice across the grain. Depending on size of shallots you should have about 1 generous tablespoon. Use more if you like.

Add the shallot slices to the basic dressing, shake, and let stand a few minutes before service.

Basic Winter Tossed Salad (this amount serves 2 at my house)

1 cup shredded romaine lettuce
1 cup fresh spinach leaves
1/2 cup sliced or chopped FRESH cauliflower
1 Fuji apple, washed, cored, halved, and thinly sliced
salt and ground pepper (any color) to taste

Add dressing just to coat (too much drowns the greens--no dressing should pool in the salad bowl or on the plate) and gently toss with two soup-size spoons. Divide between plates and serve. Please toss your salads before service--pouring on dressing after plating just won't do.

Vegetable options:

Any lettuces you prefer and are able to obtain in winter
Sliced or chopped broccoli
Sliced tomatoes (we use sliced apple or sliced red bell pepper for color when tomatoes are out of season)
Sliced bell peppers
Sliced fresh mushrooms
Shredded or thinly sliced carrots
1/2 cup completely thawed frozen peas
leftover cooked vegetables such as asparagus or green beans

Limit to 3 or 4 ingredients --too many and you might end up with a mushy result. Choose ingredients to match your menu. The most elegant salads are the simplest: Perfect Bibb lettuce leaves and the shallot dressing served with a baguette and a little soft cheese can't be topped.

Note: I have excellent luck ordering from http://www.thespicehouse.com/
and http://www.penzeys.com/ for all spices and herbs that I cannot grow myself. Check them out online.

Next time: Let's poach some salmon!

KGC

19th Hole Vegetable Soup

2010-01-28T13:59:00.000-08:00

One of the great benefits of living in the fly over zone occurred today ---several inches of perfect powder fell over night on the high plains and the golf course was gleaming. It took me about five minutes to decide to strap on the cross country skis and head out the front door. What a luxury to have an entire 18 hole course to myself! Someone had circumnavigated the course a little earlier in the day, and I followed their trail.

After 2 hours of "following my bliss" I arrived home ready to prepare a hearty winter soup for dinner.

I recently purchased a beef chuck blade roast (pot roast) on sale for $1.99 per pound (significantly less than lean ground chuck). Anxious to dust off my "Number 1 Food & Meat Chopper" which has been languishing on the top pantry shelf for years and grind some beef myself, I got going. This is EASY and ECONOMICAL, and if you have been reading lately about the ingredients in commercial hamburgers, you will be interested in grinding your own. At least you'll know what went into it--and you can use as prime a cut as you wish.

My grinder was made by the Union Manufacturing Company, New Britain, Conn. If they aren't available at the local hardware store, try a second hand store or eBay. It's a very worthwhile gadget. Your grandmother undoubtedly had one (and may still have it!)

Assemble the grinder and clamp it securely to any table or counter. I always protect the table with an old bath towel so that the metal clamp and screw mechanism do not scratch kitchen counters or find wood tables. My grinder has 3 cutting disks and I used medium today. Cut the roast into chunks and trim off any connective tissue (the shiny white stuff between the muscle groups). Each chunk should sized to approximately fit into the hopper.

Place a flat soup bowl or plate under the food outlet to catch the chopped meat. I use the skillet (frying pan) that I plan to use to brown this meat for my soup (saves dish washing) to catch. HINT: place another folded towel or rag on the floor to catch any juice drips--there will be a some.

Start cranking! SAFETY TIP: Press meat chunks into hopper the heel or palm of your hand. NO FINGERS PLEASE. It would be easy to catch a finger in the feed screw.

When finished, wash the meat grinder with hot soapy water and dry thoroughly. These "vintage" tools will rust on the cutting edges if not completely dried. I don't recommend the dishwasher for this--but if you have a more modern grinder, maybe it won't rust. Wipe a little plain vegetable oil over the cutting disc edges and store for next time.

19th Hole Beef Vegetable Soup

1 pound ground beef (your own or from the store) browned in a small amount of vegetable oil and drained on paper towels

2 quarts stock (your own or canned or made with concentrate)

1 cup chopped tomato (canned is fine in winter)

1 cup carrots, thinly sliced at an angle

1 cup celery thinly sliced straight across (for variety)

3 - 4 cloves garlic, peeled and chopped

1 large onion, peeled and medium diced

3 bay leaves

1 tsp salt (taste stock first--if canned, you may not need to add salt)
1 tsp ground black pepper or more to taste
1 tsp imported Hungarian paprika or more to taste (sweet or smoky)
1/2 tsp. chipotle chili powder (optional)

Bring the stock to a boil. Use beef stock if you are using beef in the soup. If you want to substitute leftover cooked chicken for the meat, use chicken stock. If you are a vegetarian, use vegetable stock.

Add the browned meat, onion and tomato. Add bay leaves, salt and pepper. Simmer at least 20 minutes. Stir in paprika and/or chili powder if desired.

Five minutes before serving, add 1 cup frozen peas or frozen beans. Just heat through. These vegetables are already cooked. You may used any leftover vegetables you have on hand--fresh, canned, or frozen. It is best to pre-cook raw vegetables before adding to the stock. Prevents every vegetable from tasting the same.

Pre cook technique: Peel vegetables as needed, chop to desired bite size, place in a microwave proof dish with a little water, cover with glass lid or plastic wrap and microwave until done. Onions done this way take 2- 3 minutes, for example. Saves calories and cleanup from frying. Can be used for almost any vegetable--some will take longer to microwave, of course, depending on your microwave, etc.

If you have time, make soup earlier in the day or a day ahead and let stand overnight (refrigerated) to develop flavors. Add peas or beans at the last minute and re-heat.

More soup variations coming...

K(itchen)G(arden)C(ook)

Drying Herbs from the Garden

2010-01-24T14:27:00.000-08:00

Gardeners never stop dreaming--even in winter (we just had 6 more inches of fluffy snow). While the precious soil sleeps, we read seed catalogs, prepare to start vegetables (mostly tomatoes) indoors, and think about the design of the next garden. Let's focus on some pantry and kitchen techniques while we are waiting for spring.

Today's posting will consider the essential herbs--famous throughout history for their fragrance, their culinary enhancement, and of course, their medicinal and magical properties. The art of apothecary has been important since ancient times--when seeds, berries, leaves, and even the bark of certain trees had cash value. Many still do (aspirin, taxol, digitalis). Hippocrates made sage tea in Rome and Charlemagne forced tenant farmers to cultivate plants for his healing. Chaucer in his tales, Pepys in his diaries, and Shakespeare in his plays all refer to herbs for medicines, aphrodisiacs, and of course, food seasonings.

Today we are fortunate to have access to hundreds of herbs and spices via local markets, our own decks and patios, and the Internet. Raising some in the garden is a rewarding pleasure. If you don't have a backyard, a few pots anywhere in the sun or even indoors will do nicely.

Climate zone is important to know for all outdoor gardening and there are many micro climates within them. In south central Montana (3300 feet altitude) we are zones 1-3. Common herbal ground covers include rosemarys and thymes. Fragrances include lavenders, lemon balm, bee balm, various roses. Perennial herbs easily grown for the kitchen include sorrel (first one up through the snow--stay tuned for poached salmon with sorrel sauce), chives, mints, oregano, tarragon, thyme, and sage (Salvia officianalis). Annuals that we cannot live without include rosemary, basil, and several types of parsley. Parsley will re-seed itself, but it is not reliable. Starting herbs outdoors by seed is disappointing because many are difficult to germinate and the growing season can be quite short. Purchase plants at a reliable year-around nursery and set them out after frost danger has passed. Perennials will reward year after year.

Because fresh herbs are not available from the garden in winter, it is possible go to the pantry and select what was cut and saved from the summer season. Carefully harvested, properly dried and stored, garden herbs will be fragrant and potent in favorite dishes all winter.

Pictured above (left to right) are shallots, tarragon, sage, and oregano, with rosemary in the smaller jar. Also pictured are 3 stages of drying--the tied bundle, the stripped leaves, and the leaves "rubbed" for immediate use. All can be grown in the back yard--some mixed in with the landscaping and some in pots, as well as annuals in the traditional vegetable plot. Keep rosemary in a clay pot year around because it doesn't like cold weather at all, and grows nicely in winter in the house.

Easy drying procedure for Sage, Tarragon, Oregano, etc.

1) Select mature, ripe stalks or shoots. Some herbs (sage, tarragon) can be harvested several times during the season, and some less (oregano). Cut in the cool of the day if possible.

2) Air dry in the shade. Direct sunlight robs aroma and flavor. Small amounts can be spread out on a clean dishtowel, covered with another to keep from blowing away if it's windy. Large bunches can be tied with string (see photo) and hung in the shade to dry. This will take 2 to 5 days in a dry climate.

3) For cooking use, strip off the leaves and store them in glass jars. Leave uncovered for a couple of days to make sure there is no moisture remaining. Then cover. Put the glass jars in a pantry or cupboard that is dark most of the time. Light is a spoiler of flavors even after drying. LABEL and DATE each jar. Glass is superior for storing--doesn't deteriorate, doesn't absorb flavors, and allows full visibility of what's in it. Buy cartons of wide mouth canning jars (quarts, pints, etc.) at the grocery market--inexpensive, dishwasher safe, and recyclable.

4) Tied bundles of herbs or certain flowers (yarrow, for example) make lovely decorations. Hang some on the kitchen wall or, if you are clever with your hands, make wreaths. Don't forget to set aside a few small jars or dried herbs for gifts. They will be appreciated!

To be continued.....

KGC

2010-01-16T16:52:00.000-08:00

Upside down Apple Tart

Variation of French "Tarte Tatin"
Delicious winter dessert for a casual
or fancy menu. And the ingredients are always available.

First a word about pie crusts. Everyone has a favorite recipe that may be their own or their grandma's or one from a favorite cook book. If you are satisfied with it, use it.

Crusts should be flaky, tender, and add taste to the finished product. If your pie is a dessert (sweet custards, creams, fruits), the crust should contain some sugar and perhaps cinnamon or nutmeg. If you are making a savory pie (meat, chicken, cheese or vegetable style quiche), omit sweet additions and substitute a little more salt and some ground herbs or spices to compliment your filling. Crusts are more than containers---they should add to the overall goodness.

Pie crusts are a combination of Flour + Fat + Drops of Water + Salt (and optional seasonings). They are different from mixed batters (cakes) and yeast bread doughs which use a much higher proportion of liquids to flour.

With a certain exceptions, such as pie crust, this blog will not center on baking. Please refer to any of numerous baking cookbooks that discuss every detail from chemistry of ingredients and techniques to delicious recipes. Invest in the classic "Art of Fine Baking" by Paula Peck (1961), "The Cake Bible" by Rose Levy Beranbaum (2004), or "Stars Desserts" by Emily Luchetti (1991) for very original presentations based on the classics. Practice the basics and discover the world of possibilities.

If you are considering one reference book for all phases of cooking and food science--a book that answers all the questions, it is "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee (revised 2004). I refer to it frequently for well researched facts on many different food issues.

Top Picture---finished crust after oven baking
Middle picture---unmolded tart with apples on top!
Third picture---apples cooking and caramelizing on stove top

Procedure:

I. Make your crust, shape into a flattened ball, and chill at least an hour.

If you want to try my basic recipe, here it is (I always weigh pastry ingredients):

For a double crust or two 9" shells, place in food processor with metal blade:

300 grams all purpose flour
150 grams cold lard (not the soft stuff in pails) cut into small chunks
1 teaspoon salt for sweet crust
1 Tablespoon sugar for sweet crust

Pulse a few times until flour and fat are combined into pea sized bits.

Add about 1/4 cup ice cold water--half to start, and then more if needed.

Pulse 2-3 times more (that's enough) just until dough is evenly moistened. Stop processor and test by pinching a bit of dough with your fingers. It should just hold together. If not, add a few drops more water. Too much water means tough pastry.

Scrape into a bowl (easier clean up), or on the counter, and gather it together with a plastic pastry scraper and push it away from you (smear) with the heel of your hand. Repeat 2 or 3 times. Dough should appear "layered" not kneaded. Form into a ball, dust with flour and wrap in plastic wrap for chilling.

This makes a standard American 2-crust pie crust. I like to have plenty to work with and make this upside down tart with a little thicker crust, so I use about 1 1/2 of this batch. Roll and bake the leftover as little pie crust cookies, topped with cinnamon and sugar. Yum.

II. Prepare the apples

Pre-heat oven to 425 degrees F.

Use Golden Delicious apples for best results. They do not disintegrate while cooking.

8 - 10 apples, depending on their size, peeled, split in half, and cored (use a melon baller to core--a snap). Place halves in a bowl with juice of a lemon and turn them over to get some lemon on them while you continue peeling (lemon juice prevents darkening, and adds taste). Better to have an extra apple or two than not enough to fill your pan.

Use a 9 or 10 inch cast iron frying pan for the caramelizing which is done on a stove burner.
Put 3/4 stick of butter in the pan and a generous cup of sugar. Melt the butter and mix in the sugar. Add the apples, cut side up (the dome side will be the finished side after baking and unmolding), overlapping slightly. Cook apples until a thick syrup is formed around them (about 15 minutes on fairly high heat). Juices should be looking syrupy thick. Remove from heat.

Roll your chilled pastry to a circle which will fit over the apples and touch the edge of the frying pan.
Prick in 5 or 6 places with a fork. Place pan with apples in the pre-heated oven and bake for 30 minutes or until crust is well browned. I use a drip catcher (any metal tray, pizza pan, or a sheet of aluminum foil) under pies to avoid spills, even though this recipe rarely has cooked over.

When finished, remove from oven, set in a safe place (pan is HOT) to cool for about 15 minutes. You are going to turn this pie out onto a plate or platter for service. If you let it get too cool in the baking pan, the caramel will stick and you can't unmold it. If there is too much juice, it will run beyond the crust. You have to use some judgment here.

Use mitt potholders for this procedure--it's still pretty warm. Cover the cooking pan with your service plate (use a slightly larger diameter plate). Turn this over a cooky sheet if you are nervous about spills. Quickly reverse the frying pan onto the plate. Set both down on the counter and be sure all apples, caramel, etc., have come out of the pan and rest on your plate before removing frying pan. If necessary, gently arrange the apples and spoon or spatula any remaining caramel in the baking pan and spread over your tart.

Serve slices plain, or with a little dollop of heavy cream or creme fraiche.

All pies and tarts are best eaten on the day they are baked--crusts are delicate and absorb juices rather quickly. They still are tasty later, but not crisp.

ENJOY!
KGC

2010-01-11T15:06:00.000-08:00

White Chili Today

Almost balmy here in the
fly over zone--47 degrees F
and the snow is melting.

The gorgeous pheasant returned briefly and we were lucky enough to get a snapshot of him on the fence. Should I go to the wild bird food store and lure him with something to eat? Or should we let nature take its course? Please advise. Mr. Pheasant has been living off and on in the Colorado blue spruce, which offers excellent cover.

Continuing with meals made with dried peas and beans, here is one more delight based on "cucina povera" or a poor person's food--consisting of beans, bread, and olive oil. Cucina Povera was quite fashionable for a while in very upscale restaurants on both coasts. Some health spas picked up the trend as well. It remains popular with every home cook--inexpensive hearty fare that can be prepared in quantity and well ahead of service.

White Chili 2010

Optional suggestion: cook the pre-soaked white beans in a light chicken broth -- if you use canned broth, dilute 1 can broth with 1 can water. Taste for salt--you may not need to add any to the cooking liquid if the broth or stock is salted.

Add the following to the cooking pot:

3-4 bay leaves (which you will remember to remove before puree)
1 large white onion, chopped (colored onions will darken this dish)
4-6 cloves garlic, peeled and chopped
1 - 2 teaspoons ground white pepper

Simmer an hour or until beans are tender to bite.

Seasonings are slightly different with White Chili. Retaining the pale color is the most interesting goal, particularly if you are serving white chili with red or black chili on your brunch or buffet table. Black bean or red bean dishes use red chilis or red powders. White uses green chili, fresh, roasted, or powdered in combination.

Off heat, puree about half the cooked beans with your hand blender (or in the food processor). Return to pot, add the following seasonings, and simmer 15 minutes more:

4 ounce can chopped green chilis plus their juice if you like, or rinse them in cold water if you don't like the canned liquid taste. If you prefer hotter chili, use two 4- oz cans. Taste as you go along. You can't take it back!

OR 2 fresh jalapeno or serrano peppers may be used if available. Split, seed, and chop (with your disposable gloves ON)

OR use 1 - 2 tablespoons Chimayo green chili powder (from New Mexico) if you have it. This is my favorite, and it lends a very unique taste. Start with 1 tablespoon per pound of dried beans.

1 tablespoon ground cumin

1 tablespoon dry oregano leaves, rubbed between the palms of your hand
(or 1-2 teaspoons from the spice bottle if you don't have dried from the garden)

2 teaspoons bottled liquid smoke

1/8 teaspoon cayenne or crushed pequin (used on pizzas) may added for more heat without coloring the beans too much.

After simmering ten minutes, taste for salt. Add it here if needed. Salt will marry the flavors and give a more rounded depth of flavor. Don't leave it out all together unless absolutely necessary.

The traditional "meat" for White Chili is chicken breast. I prefer sauteeing the chicken separately in half olive oil and half butter, with a teaspoon of cumin and a teaspoon of green chili powder mixed in the hot oil and butter before adding the breasts. Depending of size, the breasts should saute about 8 minutes on a side. Do not overcook. Feel free to use grocery store spit roasted chicken if you are short of time. Do not cook the chicken with the beans or they will be severely overcooked. One average breast usually feeds two people.

Serve your chili in warmed bowls with any or all of the following sides:

Slice chicken, of course
Diced raw onion
Sliced scallions or chives
Chopped cilantro
Grated jack cheese
Cubes of tofu (plain or sauteed like the chicken breasts)
Wedges of lime to squeeze overall

Happy Eating!

KGC

2010-01-10T20:49:00.000-08:00

Talking Chili

January 10, 2010

Perfect day for a short hike out the back door--it has warmed up to 42 degrees F.
A Chinook!

Techniques for cooking any kind of dried bean was discussed last time. Today let's take some cooked beans and make chili, a perfect dish for the cook who is creative, hungry, and perhaps a bit broke following the holidays.

Years ago my favorite chili recipe started with ten pounds of beef brisket, seared in a cup of bacon drippings. Oh yes, it was meaty, caloric, and cooked for up to 24 hours. Delicious, but too time consuming for 2010.

Cooking the mighty bean generates many low fat, economical, and delicious dishes. There is limitless versatility--serve them cooked and drained as a side, warm or cold, puree into soup, season for many different ethnic dishes, including salads, hors d'oeuvres, or a modern version of the traditional French cassoulet. We'll get to all of these soon.

The chili dishes presented are initially vegetarian. For your friends who want a little something more, add cooked meats, sausages, game birds, poultry or cubes of tofu at time of service.

Safety tip: When working with fresh chili peppers or chili powders, please wear protective gloves and NEVER touch your face or eyes. Eye glasses are also advised. Wash cutting boards and utensils thoroughly in hot soapy water and dispose of used gloves. A box of disposable latex type gloves in the kitchen is a convenience for many tasks.

Black Bean Chili

1# dried black beans, soaked overnight, and cooked according to the January 3rd and 4th posts. Please use 3 bay leaves (per pound), and remember to remove them before blending.

There will be some "gravy" or cooking liquid remaining. Determine your preferred chili thickness at any time during this process by cooking off some of the liquid, or by thinning it down with water (or beef stock or even beer) as needed. Using your hand blender, puree about half of the cooked beans. Or blend half in the food processor. No blender or processor? Use a potato masher.

Cook the beans to the "soft to bite" stage (about 45 minutes) and add the following:

1 large white, yellow, or red onion, finely diced (add more if you love onion)
4-6 cloves of garlic, peeled and finely diced
4 fresh tomatoes, peeled, seeded, and diced OR 28-oz. canned diced tomatoes
2 Tablespoons tomato paste (optional)

Carefully add the chili seasonings:

1 Tablespoon hot red chili powder (can be a combination of your favorites totaling 1 Tablespoon)
(chipotle, molido, pequin, etc.) If you are sensitive to heat, add half this amount to start and then add more if desired. You can't take it back!

Option: If you are hesitant about chili powder heat, you may substitute imported smoky or sweet Hungarian paprika. Excellent taste, mild heat, and gorgeous color.

1 Tablespoon ground cumin
1 Tablespoon dried oregano leaves, rubbed between your palms to release flavor
1 teaspoon salt (to your taste)

Bring back to a simmer (very gentle bubbles) for 15 minutes. May be prepared ahead to this point. If you are serving within 2 hours, cover and let stand at room temperature. If you aren't serving for over 2 hours, refrigerate and then reheat.

Offer a selection of colored embellishments with service:

Roast red peppers (see January 6) which are at least room temperature or heated
Finely diced raw onion (additional) or thin slices of green onion or fresh chive
Slices of cooked sausage ---any style
Pulled beef or pork roast, gently re-warmed
Leftover chicken or duck breast, sliced
Grated cheddar or jack cheese
Top off with citrus sour cream (1 cup sour cream mixed well with the juice of a lemon, lime, or half an orange, plus zest of the same fruit for added decoration)

Serve in warmed bowls with a tossed salad, fruit salad, and corn or wheat tortillas.

Note: Fresh peppers may be used roasted or raw. They are hard to get locally in smaller towns in winter, so dried are recommended. Whole cumin may be roasted and ground at home as well but it isn't necessary.

Next time: White chili and the use of green chili powders.

Thank you!
KGC

2010-01-06T15:04:00.000-08:00

January 6, 2010

5 degrees F

8 inches of new snow overnight.

The Fly Over Zone is in a deep freeze---all across the country. But the sky in Montana is sapphire blue. It lifts the mood. The garden benefits from extensive use of evergreens that make a colorful contrast with snow. Red Twig Dogwood shrubbery is at its peak.

This weather is a good time for continuing with our big kettle of cooked white bean soup (see January 4). Let's try some variations today. Leave the beans whole and reserve the cooking liquid, which will be quite thick and tasty.

Roasted Red Bell Peppers

Roast peppers when they are plentiful and inexpensive and store them in glass jars in the refrigerator for up to two weeks. Peppers are available in the grocery markets year around (even here). We buy glass quart jars by the dozen in the food canning area at the grocery store. They are endlessly reusable, easy to thoroughly clean in the dishwasher, and clearly reveal their contents.

Pre-heat oven broiler on hottest setting. Place peppers (5 or 6 at a time) on a half bun pan (cookie sheet) lined with aluminum foil, or in a rectangular cake pan, and put under the broiler as close to the coil as you can (without touching it). Elevate the roasting pan with a turned over pie pan or other fireproof pan to get closer if necessary. Watch peppers as they blacken (5 - 10 minutes). Turn with tongs to char all sides. When well blackened, remove from broiler and with tongs, place whole peppers in a brown paper bag. Close the bag and let them steam for a few minutes. When cool enough to handle, pull each pepper in half, peel off black skin under gently running cold water, discarding seeds and stem, and drain in a strainer. You now have a supply of the most delicious and versatile roast vegetable imaginable.

To use right away, place the rinsed pepper sections (quartered is a good size) in a saucepan with about 1/2 cup olive oil (for 6), one teaspoon of salt and 3 or 4 cloves garlic, which you have peeled and smashed with the flat blade of a knife. Keep warm, but do not cook peppers further. Place a 1 cup serving of cooked white beans with a bit of their cooking broth in a warm soup bowl and top with several sections of roast pepper. Top dress with snipped chive, parsley, or rubbed dry oregano leaves.

If you have a gas stove, you may blacken the peppers directly over the burner flame. Use a long handled cooking fork to hold and turn the pepper. This fork will become your pepper roasting fork, as the hot flame will change the metal and you won't want to use it for other purposes. You can also buy small racks for warming tortillas that just fit over a gas burner and are great for roasting vegetables. When charred, follow the same procedure as above.

Brunch guests LOVE this combination. Black beans may also be used for dramatic color with the red peppers. Or have a kettle or each.

If you are roasting peppers ahead for later use, store in a glass jar with olive oil and cloves of garlic (covered) until needed. If you have leftover roast peppers, blend or food process, toss in a few bites of leftover meat or fish, and use as a pasta sauce.

Stay warm!

2010-01-04T10:45:00.000-08:00

Welcome back!

The picture is a snapshot of what rose hips look like in the snow. Beautiful.

New Year weekend wildlife included a fat pheasant who hung around for 3 days, and many deer footprints. No sightings of ruminants. I set out barley for the pheasant, hoping he would like it, but it was ignored. He must have found better cuisine elsewhere in the neighborhood.

REGARDING YESTERDAY & PEA SOUP: A correction is necessary. If you have a soup bone, please cook it with the soaked peas or beans. You will NOT need any additional bouillon cubes or stock, or salt. Taste for seasoning the last 30 minutes. Ham bone may provide enough salt.

The noble bean has endless possibilities. If you like to "cook once" and "eat at least twice" or more, preparing a pot of beans (any color) will expand into many easy dishes.

Cooking Navy Beans (beans + liquid + seasonings)

1# navy beans
3 quarts cold water
Soak overnight (or if you are in a hurry, cover dry beans with boiling water, put a lid on the kettle and let stand 1-2 hours. Then drain, rinse and proceed)

In a large kettle, place rinsed beans, 3 bay leaves, and cold water to cover (at least 2" over beans) and 2 teaspoons salt.

Simmer one hour. Beans should be soft, but not falling apart.

For soup:

Remove bay leaves. Process contents of kettle with a hand blender, or in a food processor if necessary. If soup is too thin for your preference, reduce liquid and make it thicker by boiling it for a few more minutes. Some prefer a few whole beans remaining for interesting texture. Your choice. Slice in some cooked sausage. SERVE in warmed bowls with crusty bread.

Variations tomorrow. Cooked beans maybe used drained and chilled for a variety of salads and vegetarian side dishes.

KGC

Pea Soup today

2010-01-03T09:31:00.000-08:00

Good Morning!

It is almost 35 F. today. Much improvement over yesterday. There is a little sun on the garden plot. If it continues, the snow will melt...

Family on the West Coast received a Christmas ham and now possess a lovely bone. What to do with it? How about some hearty soups?

HEARTY Soup Basics (dried peas, beans, or lentils + liquid + seasonings)

1# bag of dried peas, soaked overnight in a kettle of water
Drain into a strainer, rinse with running cold water, and return to kettle (which you also have rinsed).

Cover soaked peas with 3 inches of water, add 2 beef bouillon cubes (or vegetarian or other stock you have in the freezer or pantry shelf), 3 whole bay leaves, and 2 teaspoons salt.

Bring to a boil, reduce heat and simmer (you can just see the water moving) for about one hour until the peas are tender to taste.

Meanwhile, roughly chop or dice 2 large onions, place in a microwave proof bowl with a few drops of water or tablespoon of vegetable oil, cover with plastic wrap or a glass lid, and microwave until soft (about 5 minutes average). Do not brown. Optional to garlic lovers: add a few peeled cloves of garlic to the onions before microwaving.

Add soft onion to the cooked peas. Taste for seasoning (salt and pepper), and simmer another 20 minutes. Remove from heat.

REMOVE BAY LEAVES or you will have annoying little pieces of bay leaf that will not disappear (please remember how many you used). Process the mixture: The easiest way is with a hand blender. It is done right in the cooking pot and saves both time and dish washing. If you don't have a hand blender (buy one!), transfer mix to a food processor or traditional blender to process in small batches. Return to stove for warm up.

Soup can be eaten as it is now. Please use warmed bowls! Serve with crusty bread.

Variations: Put a generous tablespoon of pesto in each bowl before filling, OR top with crumbled bacon, thinly sliced Louisiana style sausages or garlic sausages, additional fresh chopped chives, chili powders such as chipotle, and of course, sour cream to embellish your creation. Lightly dust with a pinch of a green herb (parsley, chive, herbes de Provence) at serving time.

Other dried vegetables make excellent soups. They are nutritious and economical. Stay tuned--we'll deal with the mighty bean tomorrow.

KGC

2010-01-02T11:34:00.000-08:00

Happy New Year from the eastern slope of the Rocky Mountains!

It's cold here today (about 20 F. and partly cloudy) and our vegetable garden wears a blanket of snow. The perennial beds are made up of an abundance of evergreens (juniper and spruce), red twig dogwood shrubbery and red orange rose hips for color to cheer us in this colorless season. Residential landscapes here in south central Montana are planned with some interest for the bleak winter season in mind.

This blog will focus on overcoming the challenges of cooking in the heartland or the "fly over" zone. Many ingredients are not readily available here. We can order online from anywhere in the world, but it is time consuming and costly. So serious cooks depend on vegetable gardens, local farmers' markets, and neighborhood sharing to create fresh seasonal dishes. The growing season is short (outdoors about 90 days) but hot (often over 100 degrees ) so we dig in early and take advantage of everything we can.

The first quarter of the year is time to review last year's garden notes, plan the next garden, read our seed catalogs, and experiment with recipes. The deep freeze is full of stocks and sauces from the summer production, and dried herbsin their glass jars are still fragrant. It's time to fire up the ovens and have some fun.

In response to an invitation for another football bowl, I made my favorite holiday nut filled cake this morning, an Italian Panforte. This is my modification of an ancient classic, and comments will come in from Italian grandmothers whose relatives took this treat along on the Crusades, but if authenticity is your only goal, there are many published cookbooks......

Panforte for 2010 (Nuts + fruit + honey + seasonings)

Preheat oven to 325 F
9 or 10 inch spring form pan lined with buttered parchment

Combine in a mixing bowl:

2/3 cup all purpose flour (80 grams)
1/4 cup powdered cocoa (not cocoa mix) (25 grams)
1/2 teaspoon salt
1 Tablespoon dried lavender flowers (rubbed between your palms)
(If you do not have lavender, substitute 1/2 tsp. powdered vanilla, cinnamon, or candied ginger)
Pinch of dried thyme (about 1/4 teaspoon) (rubbed as above)

2 1/2 cups of very roughly chopped nuts (Hazelnuts are a MUST for at least 1 cup. I also love Brazil nuts and almonds, which I used today. Pine nuts are also a great substitute for half the nuts). Toast the nuts to develop flavor on a baking sheet at 325 F for about 10 minutes. Optional: While hot, dump nuts onto a CLEAN terrycloth towel and rub to remove nut skins. Then rough chop. Be able to identify the kind of nuts in the baked result.

While the nuts are roasting, combine in a heavy bottom sauce pan:
1 cup honey
2/3 cup sugar
Bring to a boil and whisk until sugar is completely dissolved--about 2 minutes. Turn off heat.

Add 2 cups of chopped, dried fruits to the honey mix and stir to coat fruit. My favorites are 1 cup candied orange peel or citron and 1 cup chopped dates, but any combination of dried fruits is fine (raisins, dried figs,, dried plums, dried apricots, etc.)

Scrape the honey fruit mix into the bowl with dried ingredients. Mix well with a wooden spoon or paddle. It should be very stiff--this is not a batter. If you can't incorporate all the dry ingredients, add a little more honey and a few drop of water. When mixed, dump into the cake pan and with a wet hand, smooth is evenly.

Bake 30 minutes at 325 F.
Remove from oven and cool.
Dust with powdered sugar or powdered cocoa or both. (about 1/4 cup total)
If you don't have a sifter, use a fine strainer (even tea strainer) and tap the powders evenly over the top.

Cut small wedges with a serrated knife. Serve with any hot or cold drinks.

Until next time!