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Archive for April, 2012


2 1/2 cups rough-chopped pineapple and trim from other fruits
1 cup water
2 tbs sugar (less or more depending on fruits’ sweetness)
1/2 tsp unsalted butter
1 tbs sugar
1/2 cup finely-diced pineapple
1/4 cup finely-diced mango
8 cape gooseberries, hulled and quartered
1/4 cup diced papaya
1/4 cup Malibu rum
juice of 1 passion fruit
Place pineapple and other fruit, together with water and sugar, in a medium pot over medium heat. Bring to a boil and cook until very soft. Puree with a blender. Strain out and discard pulp. Set aside puree.
In a large non-stick pan over high heat, toss diced pineapple together with butter and sugar. Cook until just tender. Gently stir in mango, followed by gooseberries, then papaya, about 15 seconds apart. Add rum and passion fruit juice. Add the fruit puree from above and continue cooking until heated through.
Serve as a filling for crepes or as an ice cream topping.
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(recipe courtesy of Lori Bradstock)
Stock:
1 cooking onion, quartered
1 parsnip cut into 3 or 4 chunks
4-5 new carrots, cut or whole depending on size
celery heart with leaves
1 smoked ham hock
3-4 bay leaves
Put all ingredients into stock pot. Fill with water. Put on stove on high until it comes to a rolling boil. Then turn down heat and simmer for 4 or more hours. Remove all solids, discarding everything except the ham hock. Remove the meaty pieces from the ham hock and reserve for the soup.Put the pot of stock into the fridge to cool until the next morning. When cool, scoop off the layer of fat that has risen to the top and discard.
Soup:
10 cups of ham stock
1 large cooking onion, chopped
8 cups (approximately) of fresh green and yellow beans, cleaned and chopped into 1 inch pieces ( I break, not chop)
large bunch of summer savoury, well rinsed,  but still on stems
2 cups of fresh garden carrots, if small enough they are just scrubbed but not peeled, chopped into coins
2 cups of freshly shelled green peas (optional- generally only added if there are still a few peas left in the garden to pick)
6 (or so) new potatoes, cubed into bite size pieces (again generally just scrubbed but not peeled if fresh from garden)
Cream (if desired)
Bring the stock to a boil and add onion, beans and summer savoury. Allow to return to the boil, and then reduce heat slightly so just barely boiling. After 10 or 15 minutes, add the carrots and peas and keep simmering. When the carrots are tender, add the potatoes and continue simmering for 20 minutes. While the potatoes cook, add in the meat from the ham hock plus one or two farmer’s sausages, sliced into bite-sized pieces. When the potatoes are tender, the soup is ready. Before serving, remove the herb stems, which will have left all their leaves behind in the soup. Season to taste. Sweet cream can be added at the table to individual taste.

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For the tomato confit:
9 oz heirloom cherry tomatoes
1 medium-large shallot, peeled and sliced
3 cloves garlic, peeled and sliced
extra-virgin olive oil
kosher salt/fresh ground pepper
2 tsp capers
2 anchovy fillets
Add tomatoes, shallot and garlic into a small cast iron pan. Season lightly. Add olive oil until tomatoes are half covered. Place in a 325F oven for 40 minutes to cook slowly. Remove from oven. Add capers and anchovies. Set aside.
For the halibut:
4 skinless halibut fillets, 5-6oz each
kosher salt/fresh ground pepper
canola oil
Add 1/4-inch oil to a medium skillet, heat over high. Pat dry and season both sides of fish. Add to oil, reduce heat to medium, cook until bottom side is golden and fish is cooked 3/4 of the way up. Remove fillets to a plate, upside-down. They will “carry-over cook” the rest of the way.
Serve with tomatoes and a little of the olive oil. Use or save remaining oil as a bread dip or drizzle.

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1/2 pound fresh green beans, trimmed
1-3 cloves garlic, peeled and thinly sliced
2 stalks basil, leaves only, finely sliced (about 3-4 loose tbs)
2 tbs extra virgin olive oil
shaved parmesan
kosher salt/fresh ground pepper
Bring a medium pot of water to boil. Add beans and cook for 3 minutes. Drain.
Meanwhile, place a large non-stick or well seasoned pan over medium heat. When hot, add beans and garlic. Drizzle with olive oil, toss several times to coat. The garlic should get a little golden but not burn. Season with salt and pepper.
Add basil and toss a few more times. Transfer to serving dish and top with thin leaves of parmesan, shaved using a vegetable peeler. Garnish with a fresh basil sprig.
Serve immediately.

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Matilda Magtree

If the day is Saturday…

…start with the market.

Buy potaotes from the Potato Guy who has a dozen different varieties at least and can tell you the history and origins of every single one. He will also tell you which ones make the best potato salad, the best for mashed, scalloped, boiled, baked, fried, potato-pancaked, you name it, he will tell you. He is the Potato Guy.

Buy mushrooms from the [you know what’s coming…] Mushroom Guy. Only in this case it’s the Mushroom Gal. But she’s not there in person in winter [though her ‘shrooms are]; in winter she’s in her lab figuring out how to cultivate morels.   I think she’s doing a PhD in mushroomology. Seriously. The Shiitake are always spectacular. And the Portobello are fresh and don’t need their insides scraped out before you eat/grill/sautee them the way they do when you get the ones from Outer Mongolia at the grocery store.

Buy chocolate…

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1/2 cup granulated sugar
Juice from 1 large orange
1 cup rosé or fruity white wine
1 cup water
2 cups fresh wild blueberries (or frozen, thawed, with juice)
1 cup plain yogurt (such as Balkan-style, thinned with a little light cream)

In a medium pot, bring the sugar, orange juice, wine and water to a boil. Simmer for 1 minute while stirring.

Add the wild blueberries and cook for another minute.

Remove from heat and set aside to cool completely.

When cool, purée the mixture and strain through a fine sieve. Discard pulp and thoroughly chill liquid. Ladle chilled soup into bowls and swirl 1/4 cup of the yogurt into each just before serving.

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Raspberry Freezer Jam
8 cups raspberries
1-1/2 cups granulated sugar
1 45g package pectin for freezer jam

In large bowl and using potato masher or pastry blender, crush raspberries, 1 cup at a time, to make 4 cups.

In another bowl, sift pectin into sugar and combine; add to raspberries and stir for 3 minutes.

Pour into five 1-cup airtight containers, leaving 1/2-inch headspace. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.

Blueberry Freezer Jam

5-6 cups fresh blueberries (to make 4 cups crushed)

1 1/2 cups granulated sugar

1 45g package pectin for freezer jam

zest from 1/2 fresh lemon

In a large bowl, crush blueberries using a pastry blender or potato masher. Stir in sugar and let sit for 15 minutes to macerate. Stirring constantly, sift in pectin, pushing any lumps through the mesh with the back of a spoon. Continue stirring for 3 minutes. Set aside for 5 more minutes, then add lemon zest. Ladle into 5 clean 1-cup jars, leaving 1/2 inch of space at the top. Apply lids and refrigerate up to 3 weeks or freeze up to one year.

Note: For Blueberry-lavender Freezer Jam, or to add a hint of lavender to any of these jams, use lavender sugar instead of plain granulated.

Lavender Sugar
1 1/2 cups sugar
2 1/2 tbs dried lavender flowers.
Combine in an airtight container and let sit for at least two days, preferably longer. Sift out lavender before using.
Rhubarb Freezer Jam
2 1/2 pounds fresh rhubarb, washed, trimmed and chopped
1 1/2 cups granulated sugar
1 45g pouch pectin for freezer jam
Place rhubarb in a heavy medium pot. Cover and slowly heat, bringing to a simmer. Simmer for 15 minutes, stirring frequently.
Sift pectin into sugar in a large bowl and combine. Stir in rhubarb until thoroughly combined.
Ladle jam into 5-1cup jars, leaving 1/2 inch of space at top. Apply lids and led stand until thickened, about 1/2 hour. Refrigerate up to 3 weeks, freeze up to 1 year.

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