Farm Kitchen

Barbecue Sauce
from Creole Flavors by Kevin Graham, Artisan 1996, $25

1/4 cup vegetable shortening or bacon grease
2 small yellow onions, peeled and minced
8 cloves garlic, peeled and minced
2 cups tomato puree
1/2 cup Steen’s pure cane syrup or blackstrap molasses
1/2 cup apple cider vinegar
1/4 cup Ground Mustard Seeds
2 bay leaves
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Heat oil in a large, heavy saucepan over medium-high heat. Add the onions and
garlic to the pan and saute until tender, about 2 minutes. Add the tomato
puree and cook until the pureee begins to turn brown, about 5 minutes,
stirring constantly.

Add the remaining ingredients and bring to a boil over high heat. Reduce the
heat to a simmer and cook gently for 1 hour, stirring from time to time.

Meanwhile, sterilize three 1-pint jars and their lids and leave in the hot
water.

When ready, remove the sauce from the heat and allow to cool slightly before
using. Or bottle in the sterilized jars and adjust the caps. Refrigerate for
later use.

adapted from Cheese by Lou Seibert Pappas (Chronicle Books, 1996)

1 dried red chili pepper, crushed
6 oz. dried whole-wheat spaghetti
2 leeks (white part only), chopped
2 tablespoons olive oil
2 egg yolks
1/4 cup heavy (whipping) cream
2 oz. Brie, fresh milk white goat cheese, mascarpone, or shredded mozzarella cheese at room temperature
1/4 cup grated pecorino romano or Parmigiano Reggiano cheese, plus extra for the table
1/4 cup minced fresh flatleaf (Italian) parsley
Salt and freshly ground black pepper to taste

Add the crushed pepper to a large pot of salted boiling water.
Add the spaghetti and cook just until al dente, about 10 to 12 minutes.
Meanwhile, in a medium skillet, saute the leeks in oil over medium low heat until soft, about 8 minutes.
In a shallow serving bowl, beat the egg yolks and mix in the cream, two cheese, parsley, salt and pepper, and leeks.
Add about 1/3 cup of the pasta cooking water to the leek sauce.
Drain the spaghetti and toss with the sauce. Serve with extra grated cheese at the table.
Makes 2 to 3 entree servings.

If you don’t have:     ~~~    Use:

Allspice (1 teaspoon)  ~~~~ 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves
Baking powder (1 teaspoon) ~~~~ 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Bread crumbs, dry (1/4 cup)  ~~~~ 1/4 cup crushed cereal crumbs or crackers
Brown sugar (1 cup)  ~~~~ 1 cup white sugar plus 2 tablespoons molasses
Cornstarch (1 tablespoon)  ~~~~ 2 tablespoons all-purpose flour
Sugar (1 cup)  ~~~~ 3/4 cup honey (reduce liquid in recipe by 1/4 cup)

Tomato juice (1 cup)  ~~~~ 1/2 cup tomato sauce plus 1/2 cup water
Tomato sauce (15-oz. can)  ~~~~ 6-oz. can tomato paste plus 1 cup water

Source: University of Minnesota Cooperative Extension

• More Cooking Substitutions

Ingredients:
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 apple, with its skin, sliced (Granny Smith apples taste good in this recipe; however, most any apple except Red Delicious will work in a baked dish)
1/4 cup orange juice
2 tablespoons packed brown sugar
1 tablespoon butter
1/2 teaspoon cinnamon
1/3 cup dried cranberries or raisins

Instructions

1. Preheat oven to 350 degrees F. Lightly grease or spray with nonstick cooking spray a 1-1/2 quart casserole dish.

2. In a small sauce pan over medium heat, mix together the orange juice, brown sugar, butter or margarine, cinnamon and dried cranberries or raisins. Heat and continue to stir until the sugar is dissolved and the margarine is melted.

3. In a large bowl, mix together the potatoes, apples and orange juice mixture.

4. Transfer to a casserole dish.

5. Bake, covered, for one hour or until the potatoes are fork tender.

6. Stir the mixture before serving to coat the sweet potatoes and apples with the juices accumulated at the bottom.

Ingredients

• 1 and 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 3 tablespoons butter
• 1 cup blueberries

1. Preheat oven to 400 degrees. Allow butter to soften at room temperature.

2. When butter is soft, blend in sugar, egg and milk.

3. In a separate bowl, combine flour, baking powder, and salt.

4. Fold dry ingredients into butter mixture, stirring quickly until moistened.

5. Add blueberries.

6. Fill greased muffin pan or muffin cups 2/3 full.

7. Bake at 400 degrees for 25 minutes.

Makes 12 muffins.

(Excerpted from The Good Home Cookbook: More Than 1000 Classic American Recipes. See our review in The Book Stall)

Leftover chicken makes a delicious next-day dinner when combined with noodles and a cheese sauce.

1/2 pound egg noodles
1/2 cup (1 stick) butter
1 cup sliced mushrooms
3 scallions, finely chopped
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup grated Parmesan cheese
Salt and pepper
2 cups diced cooked chicken

1. Preheat oven to 375 degrees. Grease a 2-quart baking dish.

2. Cook the noodles in a large pot of boiling salter water according to the package directions.

3. Melt the butter in large saucepan over medium heat. Add the mushrooms and scallions and saute until the mushrooms give up their juice, about 8 minutes. Stir in flour and make a paste. Gradually stir in the broth, milk, and 1/2 cup of Parmesan cheese, stirring constantly, until the sauce is thickened. Season to taste with salt and pepper.

4. Stir in the chicken and noodles and mix well.

5. Transfer the mixture to the baking dish and sprinkle the remaining Parmesan cheese over the top.

6. Bake for 20 to 25 minutes until heated through and golden. Serve hot.

Serves 4.

It is possible to quickly freeze raw tomatoes without blanching them first. They may be frozen without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they’re thawed.

The University of California Division of Agriculture and Natural Resources offers the following advice on freezing tomatoes in its publication Tomatoes: Safe Methods to Store, Preserve, and Enjoy.

Washing Tomatoes

Tomatoes should be washed before cutting. To wash, wet each tomato with water, rub its surface, rinse it with running water, and dry it with a paper towel. After washing, cut away the stem scar and surrounding area and discard it before slicing or chopping the tomato.

Washing tomatoes in a sink filled with water is not recommended since contaminated water can be absorbed through the fruit’s stem scar. The use of soap or detergent is neither recommended nor approved for washing fruits and vegetables because they can absorb detergent residues.

Freezing Tomatoes

Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substituted them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.

Preparation

Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water as recommended above. Dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels

Prepare tomatoes as described above. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Freezing peeled tomatoes

If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.

Storage time

To extend the time frozen foods maintain good quality, package foods in material intended for freezing and keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen vegetables be eaten within about 8 months for best quality.

Source: Alice Henneman, University of Nebraska-Extension

For more cooking tips and recipes, visit the Farm Kitchen

La cucina povera is an Italian phrase that means “cooking of the poor,” or “peasant cooking.” This is the traditional cuisine of the farm kitchens in Italy.

Once looked down upon as “poor people’s cooking,” the menus of la cucina povera are receiving new attention and respect because of recognized health benefits of the Mediterranean diet, and are even being touted by some as the model around which we should all restructure our eating habits.

Although traditional Italian dishes vary by region, there are some similarities in the eating habits of Italians. Breakfast is considered a minor meal, often consisting of nothing more than a bread roll and milky coffee (caf latte). Lunch tends to be the largest meal of the day, comprising several courses eaten across much of the afternoon. This is usually the most social meal of the day.

The traditional Italian meal usually consists of eight courses:

• Antipasto. Hot or cold appetizers. Literally, antipasto means before the pasta. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms seasoned with salt, pepper and lemon juice.
• Primo (first course) This usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente, meaning still a tiny bit hard in the center. It is then served immediately in a bowl with sauce or cheese.
• Secondo (second course) This is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.
• Contorno (side dish) This may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sauted), and carrots as well as salads.
• Formagio and Frutta (cheese and fruit) This is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are common.
• Dolce (dessert) The cakes and cookies course.
• Caff (coffee) This is usually espresso coffee
• Digestive (liqueurs). The most common drink associated with Italy is wine. Until recently, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water.

Ramadan, which begins the 12th of September, is a “month of blessing” on the Islamic calendar marked by prayer, fasting, and charity. The soup Harira is often featured in an Iftar meal, which occurs when a fast comes to an end.

The following Moroccan recipe for Harira comes from An Exaltation of Soups by Patricia Solley, who describes it as “possibly the best soup in the world.”

Ingredients:

* 1 lb. lamb, cut into small cubes
* 1 teaspoon turmeric
* 1 teaspoon pepper
* 1 teaspoon cinnamon
* 1/4 teaspoon ginger
* 2 Tablespoons butter
* 3/4 cup chopped celery and leaves
* 2 onions, chopped
* 1/2 cup parsley and cilantro, chopped
* 1 2-lb. can of tomatoes, chopped
* salt
* 3/4 cup lentils
* 1 cup chickpeas (canned are fine)
* 1/4 cup fine soup noodles
* 2 eggs, beaten with the juice of 1/2 lemon

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there’s always those little bowls of extra lemon juice for you inveterate sour pusses.

excerpted from Pure Flavor by Kurt Beecher Dammeier

Ingredients

* 1 ¼ pounds golden beets, trimmed and rinsed
* 1 ½ tablespoons rice vinegar
* ½ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* ¼ teaspoon whole-grain or Dijon mustard
* 1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
* 3 tablespoons toasted walnuts
* 1 ounce blue cheese, crumbled (¼ cup)

Preheat the oven to 400°F.

Place the beets in a roasting pan and add water to a depth of ½ inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 ½ hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into ½-inch-thick rounds, and then cut them into ¼-inch-thick sticks. Let the beets cool to room temperature.

Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and
mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled
blue cheese.

Make Ahead: You can roast the beets up to 3 days in advance; toss them just
before serving.

Serves 4 to 6